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Olivia Potts
Food
Why the Linzer torte has stood the test of time
There’s nothing I like more than a pudding that looks as if you’ve put in huge amounts of effort and skill, when the opposite is true
By Olivia Potts
Food
Pretzels are tricky but delicious
Throwing your pretzels into a cauldron of water feels somewhere between heresy and madness
By Olivia Potts
Food
Making a pot roast, the antithesis of glamorous cooking
When it comes to comfort, flavor and texture, this is home cooking at its finest
By Olivia Potts
Food
There is no bun like a Chelsea bun
It’s the simplicity that works so well here — the dark sugar combined with the little currants against the soft dough
By Olivia Potts
Food
How to make a good Cornish pasty
In the pasty’s earliest days, there was nothing intrinsically Cornish about it
By Olivia Potts
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