Writing

Pollyanna writes engaging food features, deep-diving into seasonal ingredients, dishes or techniques. Regular columns for Delicious magazine include ‘Best of the Best’ and ‘Condiment club’ and Great British Chef’s on-going ‘How to cook’ series.

Best of the best (delicious. magazine)

Best of the best was year-long column for Delicious magazine running throughout 2024. Every month, Pollyanna took an in-depth look at a well-known dish, from its’ origins to best techniques used and created the ‘best of the best’ recipe to go along side.

A magazine page showing a fish pie recipe with an image of a whole fish, various ingredients including potatoes, herbs, vegetables, and seasonings laid out on a blue background, with instructions and tips on making fish pie.
Arrangement of ingredients for a steak tartare dish, including raw beef, a raw egg yolk, capers, chopped onions, lemon wedges, and various sauces and garnishes, on a white background.
Recipe page with images of ingredients used in lasagna, including ground meat, pasta sheets, and vegetables, set against a green background. Text describes lasagna preparation and tips.
A bright green background with an arranged Caesar salad ingredients including lemon slice, anchovies, garlic, parmesan cheese, lettuce, cherry tomatoes, croutons, egg halves, and onion rings, with black text for the article title 'Best of the best. C
Baked eggplant Parmesan with tomato sauce and basil in a white oval dish.
A layered carrot cake with cream cheese frosting and lemon zest on top, displayed on a pink cake stand against a purple background.
A Christmas pudding shaped like a tree made of dried fruits and nuts, with a garnish of holly and berries at the top, and a cinnamon stick at the base, set against a teal background.
Fried fish fillet in olive oil with herbs, served in a white bowl on a blue background. Text in the top right corner reads 'be a better cook.'
Magazine spread with a blue background on the left page displaying various seafood ingredients and a title 'Best of the best. SEAFOOD STEW.' on the right page with text about seafood stew, a photo of a woman, and an article about seafood and cooking.
A page from a magazine or cookbook showing a recipe for lasagne on the left side and a close-up photograph of a cooked lasagne on a green plate on the right side. The lasagne has layers of pasta, sauce, and melted cheese, with a crispy top. There is
A bowl of French onion soup topped with melted cheese and chopped green onions, with a dark spoon on the side.

Condiment Club (delicious. magazine)

Published in 2025, this four-part series deep-dives into beloved condiments and how to make them at home.

Nine small glass jars containing different mustards and seeds on a pink tray, labeled as mustard seeds, soaking seeds, blended seeds, English mustard, American mustard, Marmite mustard, herby mustard, fruit mustard, and Guinness mustard.
Person holding a glass bottle of brown sauce with a label that says 'Brown Sauce!' in handwritten text.
A person holding two glass bottles of infused drinks; one labeled 'Apple Ginger Vinegar' and the other 'Pink Pepper Tarragon Mint' with ingredients visible inside.
A white plate with two slices of bread topped with bacon, ham, and drizzled with brown sauce, served on a pink wooden surface. There is a fried egg on a separate bread slice with brown sauce and a brown bottle in the background.
A pink tray displaying nine small containers of different types of mustard seeds and mustard spreads, each labeled with its type. The types include mustard seeds, soaking seeds, blended seeds, English mustard, American mustard, Marmite mustard, herb
A magazine spread with an article titled 'How to make your own salad cream.' The left page shows a close-up of a hand holding a spoon dripping salad cream, with a head of romaine lettuce below. The right page contains text about salad cream recipes,
Magazine spread featuring a person holding a jar of homemade brown sauce labeled "Brown Sauce!" and a close-up of a fried egg on a beef patty. The article discusses making brown sauce and includes a recipe with ingredients and instructions.
Magazine page with a title 'How to make your own fruity vinegars' and pictures of a jar of fruit-infused vinegar and a bottle of apple ginger vinegar. The page includes a section on methods to make vinegar, tips, and a small photo of Pollyanna Coupla
Close-up of yellow mustard sauce with diagonal lines.
Close-up of a bowl of cooked quinoa with a spoon resting in it.
Close-up of cooked steak with grill marks.
A person holding a glass jar with pineapple chunks and liquid, with the words 'Pineapple Skins' written on the jar. The person is pouring liquid into the jar from a spoon.

Be a Better Cook (delicious. magazine)

For three years Pollyanna contributed to delicious magazines regular section; Be a Better Cook; focusing on particular cooking techniques, from curing, poaching and steaming, to the magic of homemade mayonnaise, what makes the ultimate sausage roll and best ever way to cook chicken.

Close-up of a plate with tuna tartare topped with avocado, sesame seeds, and herbs, drizzled with a sauce, and garnished with black and white sesame seeds.
A prawn cocktail platter with shrimp, lemon wedges, romaine lettuce, avocado slices, and a glass of homemade mayo on white tablecloth.
A white marble platter with slices of cured trout topped with fresh dill, arranged artistically. A small bowl of cucumber salad with red pepper flakes is in the top left corner. The background features colorful pastel-colored paper with dotted patter
A magazine spread featuring a recipe for crudités with dill mayonnaise on the left page and a large white plate filled with colorful fresh vegetables like cherry tomatoes, radishes, snap peas, carrot sticks, and a small jar of green dipping sauce on
A food magazine page featuring a recipe for brown sugar-cured trout with wheat bread and tarragon butter. The right side of the page shows a photo of six lettuce wraps topped with salmon, herbs, and lemon wedges on a white cutting board. The backgrou
Two plates of ceviche dishes: one with salted almonds, cebiche with rhubarb on the left, and one with elderflower pickled radishes and dill on the right.
A plate with a roasted chicken leg, roasted potatoes, and a side of creamy sauce. In the background, drinks and green asparagus are visible. A hand holds a small bowl of sauce with herbs.
Platter of cooked chicken pieces, sliced boiled eggs, cherry tomatoes, green beans, lettuce, and pink onion rings.
Three baked sausage rolls with golden crust, topped with poppy seeds, cooled on a wire rack against a teal background. The image includes text describing the pastry details and process.
Steamed Vietnamese coffee cakes in small cups inside a round bamboo steamer basket, with steam rising from the cakes.
Close-up of red poached fruits and spices on a book cover titled 'Poaching to Perfection'.
A magazine page showing a large cooked lamb joint on a wooden board with two slices cut showing medium-rare meat filled with herbs. Text highlights three ways to enjoy lamb for Easter. Additional text provides a quote from a woman and credits to auth
A magazine page featuring a recipe for slow-cooked orange wine lamb shoulder with shallots, with a large dish of shredded lamb, a smaller blue plate of glazed sausages, and two glasses of amber-colored beverage. The page includes cooking instructions

How to Cook (Great British Chefs)

Pollyanna regularly contributed to Great British Chef’s monthly feature ‘How to Cook’; a deep dive on the best ways to cook an ingredient, cut of meat or use a product.

Bottle and jar of homemade berry syrup with strawberries and blackberries on a white wooden surface.
A whole green-striped gourd and a half of the same gourd showing its inner flesh and seeds.
Sliced cooked bavette steak on a wooden cutting board.
Raw lamb heart on a white plate placed on a light-colored countertop.

Photography by India Wiley-Morton and Andrew Hayes-Watkins. Art direction by Joss Bowerman, Helen Bull and Pollyanna Coupland. Recipes and styling by Pollyanna Coupland.