The Guardian

Yotam Ottolenghi · The Guardian

The description does not, in fact, refer to how things might taste– it’s the name of a Sichuanese sauce. The sauce keeps very well in the fridge and is uncommonly good over all sorts of things, so by all means make more of it, if you like. And if you happen to have any some Sichuan peppercorns to hand, then you could do a lot worse than toast them, then grind and sprinkle a little on top at the end for their uniquely tingly kick

Yotam Ottolenghi · The Guardian

These moreish cheese biscuits are good enough to eat on their own or with a bit of chutney smeared on top, and make for great gifts. Freeze the unbaked logs for up to a month;, then defrost and slice before baking

Felicity Cloake · The Guardian

How to make the New York version of this classic dessert – with a berry compote topping for a touch of panache

Felicity Cloake · The Guardian

A squidgy chocolate cake that’s unlikely to make it through the full 12 days of Christmas

Felicity Cloake · The Guardian

Memorise this step-by-step, then execute with panache – and all from shell to plate in less than five minutes

Felicity Cloake · The Guardian

Your famous Scottish suet pud, not unlike spotted dick – wonderful for Burns Night and beyond, with a spot of ice-cream or fried up in butter the next day

Felicity Cloake · The Guardian

January getting you down? Our food writers reveal the places they fantasise about when the winter blues strike, from Mexican jungle kitchen to Alpine hut. And if you can’t escape, try some of their recipes

Felicity Cloake · The Guardian

A step-by-step guide to making a pumpkin pie fit for the Thanksgiving or Christmas table

Felicity Cloake · The Guardian

The definitive step-by-step guide to this quintessentially French peasant dish of boozy chicken laden with lardons and herbs

Felicity Cloake · The Guardian

These little Russian pancakes make perfect finger food, delicious topped with salmon and cream cheese

Felicity Cloake · The Guardian

Felicity Cloake demonstrates her recipe for the perfect portable sweet treat

Felicity Cloake · The Guardian

So you think you don’t like rice pudding? Try our step-by-step guide to making one that you’ll not only enjoy, but will make again and again

Felicity Cloake · The Guardian

The definitive tortilla tutorial from our resident perfectionist

Felicity Cloake · The Guardian

Masterclass The classic student storecupboard staple is easy to upgrade into a properly satisfying supper

Felicity Cloake · The Guardian

Do trifles come more festive than this spicy number using seasonal clementines and ginger cake on a bed of mulled wine jelly?

Felicity Cloake · The Guardian

A Mexican-inspired version of the meat-free burger with black bean, avocado and spicy homemade sauce

Felicity Cloake · The Guardian

About the simplest way to make a worthwhile loaf of bread

Yotam Ottolenghi · The Guardian

Khachapuri is a Georgian yeasted bread filled with cheese, egg and butter. It’s usually served for breakfast, but don’t restrict yourself – it’s welcome all day

Felicity Cloake · The Guardian

A bowl of this chilled, creamy Spanish soup makes the perfect summer lunch

Felicity Cloake · The Guardian

Gin, lemons, sugar and mint: a simple but effective formula for the perfect alcoholic lemonade

Yotam Ottolenghi · The Guardian

This fondue-like mashed potato-and-cheese dish originates from the Midi-Pyrenees in France, and probably makes most sense after a long day outside in the mountains, but I’m sure a good stomp around the park will work just as well

Yotam Ottolenghi · The Guardian

This is a real crowdpleaser and needs nothing more than a big leafy salad alongside. Use whatever cheese and pasta you have to hand, adjusting the cooking time depending on which pasta you choose

Yotam Ottolenghi · The Guardian

One-pot, flavour-packed chicken dishes are my definition of comfort. This one pairs especially well with the cucumber crunch salad below opposite, but any crunchy fresh salad will do

Felicity Cloake · The Guardian

Basic but beautiful, and very easy, it’s well worth adding this classic Indian vegetable curry to your regular repertoire

Felicity Cloake · The Guardian

Baked cheesecake, American-style, is a classic for good reason

Felicity Cloake · The Guardian

Pile up these easy pancakes and smother them with maple syrup and bacon, or fruit, yoghurt or chocolate sauce

Felicity Cloake · The Guardian

This Southern US classic is no delicate quiche or fancy tart; instead, it packs a proper punch

Yotam Ottolenghi · The Guardian

Double or triple the batch, if you like: then freeze the excess unbaked straws first do so on – put them in the freezer on their tray and, once frozen, store in layers and separated by greaseproof paper in a suitable freezer container. They’ll now keep for a month and can be baked straight from frozen, but give them a little more time in the oven

Yotam Ottolenghi · The Guardian

This works as well for a weekend breakfast as it does for dessert. If you like, swap the apples for ripe pears and the cinnamon toast cereal for any similar cereal you have to hand

Yotam Ottolenghi · The Guardian

The warm pudding/cold vanilla cream combo works like a dream here, but custard or ice-cream work would also work well, if you prefer

Felicity Cloake · The Guardian

Variations on this dessert are found throughout central and eastern Europe and beyond. Here’s how to make the classic apple variety

Yotam Ottolenghi · The Guardian

This can be just about put together from a well-stocked pantry: those dried apricots and pecans are in there somewhere, trust me (and if they’re not then, use figs and walnuts instead). Make a day ahead, if you like, ready to reheat back in the oven before serving and topping with the freshly made green sauce

Felicity Cloake · The Guardian

Apricots seem almost to have been created to be baked into cakes such as this summery tart, where they reveal their jammy sweetness to full effect

Felicity Cloake · The Guardian

These fried rice balls are the Sicilian equivalent of a sandwich lunch, and can be batch-made in advance. Here is your step-by-step guide …

Yotam Ottolenghi · The Guardian

Masarepa is cooked and ground white or yellow cornmeal (you need the white variety here); don’t confuse it with masa harina, which is corn treated with lime to remove the germ and outer lining before being ground, because that has an altogether different flavour and texture (and makes it more suited for making tortillas). You can buy masarepa at international supermarkets and online

Yotam Ottolenghi · The Guardian

These make for a lovely light lunch, starter or snack. If you’ve got any other crunchy spring vegetables that need using up, feel free to use them instead of (or as well as) the asparagus – the likes of Tenderstem broccoli, sugar snap peas and carrots all work well

Yotam Ottolenghi · The Guardian

This retro dish gets a bit of a makeover, using the tanginess of yoghurt and the freshness of coriander and lemon to make it light and bright. Feel free to make it your own by using whichever herbs and nuts you have to hand in the pesto - parsley and roast almonds, for example, would also work a treat

Felicity Cloake · The Guardian

Asparagus is here again! If you have the self-discipline not just to scoff it all immediately in a mound of butter, here are nine simple steps to turn it into a perfect seasonal soup

Felicity Cloake · The Guardian

Your step-by-step guide to a simple springtime tart that celebrates the all-too-short British asparagus season

Yotam Ottolenghi · The Guardian

This brings together two Middle Eastern/Mediterranean dishes that I adore: the first is b’siniyah, a hugely comforting meat casserole with a tahini crust, and the second is chraimeh, a spicy Moroccan tomato sauce

Yotam Ottolenghi · The Guardian

Frying the soft-boiled eggs is a must – it gives them a lovely crust that then softens and drinks in the flavourful sauce. Serve with rice or rotis

Yotam Ottolenghi · The Guardian

There are many versions of this lipsmackingly delicious, sweet-and-sour Sri Lankan dish. This one uses coconut cream for richness and sweet red peppers. If you can’t find any a pandan leaves (look for them in specialist south Asian food stores), then just omit it from the spice paste

Yotam Ottolenghi · The Guardian

This is a great dish for warm summer days. All the components can be made up to a day in advance and the dish assembled (at room temperature) when you’re ready to serve

Yotam Ottolenghi · The Guardian

Kuku is similar to frittata, but slightly wetter in texture. It’s from Iran, so barberries are a common feature, but if you can’t get hold of those, dried cranberries or currants, soaked first in lemon juice and drained, will work just fine. This keeps well in the fridge for two days, so is a good one for weekday lunches. Bring it to room temperature before eating with a leafy salad

Felicity Cloake · The Guardian

The definitive step-by-step guide to making the moreishly molten Italian aubergine dish that’s good as a starter, main course or side

Yotam Ottolenghi · The Guardian

Avgolemono is a velvety chicken soup from Greecethat uses eggs and a liberal amount of lemon juice to thicken the base. Traditionally, rice is the added starch, but I’ve replaced it with orzo and added fennel and dill, too. You could easily use rice or another type of pasta, if you prefer

Felicity Cloake · The Guardian

Shop-bought rarely compares to the punch of homemade baba ganoush, and it really isn’t very difficult to make at home. Here’s how …

Yotam Ottolenghi · The Guardian

This is lovely served warm or at room temperature as a main course with lots of crusty bread or as part of a spread

Felicity Cloake · The Guardian

With the British sea fish given a sustainable tick for the first time in 20 years, here are some quick ways to enjoy it as an occasional treat

Felicity Cloake · The Guardian

How to turn a bag of humble dried haricot beans into that special, sweet tomato toast topper we love

Yotam Ottolenghi · The Guardian

Whether you serve this as a starter or a serving plate, it’s an unashamedly rich, sweet, spicy, tangy and decadent treat

Yotam Ottolenghi · The Guardian

If ever there was a way to feature feta, it’s this frittata, where a block of the cheese sits perfectly in the middle. I consider it a breakfast dish, but it also works just as well as a summer lunch or as part of a picnic spread

Yotam Ottolenghi · The Guardian

The leftover egg whites freeze well for up to three months: save them to make angel food cake or flavoured meringues, which also keep well in an airtight jar. If you’d like to get ahead, make the pastry and infuse the cream the day before. This tart will keep in the fridge for up to three days

Yotam Ottolenghi · The Guardian

I’ve given instructions for cooking these indoors, in the oven, but if the sun is shining and you have a barbecue, wrap the potatoes in foil, pierce both the foil and the spuds, then grill, turning regularly, for an hour, until very soft inside

Yotam Ottolenghi · The Guardian

A ribollita is a traditional Tuscan bean and bread stew. This one is layered and baked in the oven, similar to a bread pudding. The result is super-comforting and one to dig into and share

Yotam Ottolenghi · The Guardian

This one-pan bake is bursting with summer flavours. If you can’t find biber salçasi, use rose or regular harissa instead, or tomato paste mixed with a little aleppo chilli

Yotam Ottolenghi · The Guardian

The sharp granny smith apple is the ideal apple for this salsa, but feel free to use any you have to hand: if it’s much sweeter or sharper than a granny smith, adjust the acidity accordingly

Yotam Ottolenghi · The Guardian

The combination of tahini and trout might not seem an obvious combination, but in this instance opposites really do attract, with the nutty sauce providing a welcome counterpoint to the rich, oily fish. If you want to get ahead, the dish can be prepared up to a day ahead right until the point before the tray goes in the oven

Felicity Cloake · The Guardian

A step-by-step guide to making the classic Derbyshire dessert

Felicity Cloake · The Guardian

The sticky, sweet and nutty dessert from the Middle East and north Africa is a favourite the world over. And, filo pastry aside, it’s deceptively simple to make

Felicity Cloake · The Guardian

Step by step, square by square, here’s how to make a perfect version of this old-school teatime favourite

Yotam Ottolenghi · The Guardian

Gigantes plaki sto fourno, or giant beans in the oven, is a traditional Greek-Cypriot dish featuring large white beans baked slowly in a rich tomato sauce. They’re typically served with salty feta and bread, but here we pay tribute to the original by bringing together all the meal’s various elements into an all-in-one dish

Felicity Cloake · The Guardian

Perfect for New Year’s Eve, or any special occasion dinner, yet surprisingly simple to make

Yotam Ottolenghi · The Guardian

Tofioli is a combination of two words, tofu and aïoli, and it’s so aïoli-like that anyone would have a hard time guessing it’s egg-free

Yotam Ottolenghi · The Guardian

Blood orange looks particularly dramatic here, but a regular navel orange will also work just fine as well, if that’s what all you have to hand

Yotam Ottolenghi · The Guardian

This dramatic-looking dish is great served with fluffy white rice or rotis. To make it dairy-free, swap the paneer for fried tofu

Yotam Ottolenghi · The Guardian

This ferment is a wonderful accompaniment to a cheese sandwich, greek yoghurt, crumbled feta or some whipped goat’s cheese. It will keep in the fridge for three months

Yotam Ottolenghi · The Guardian

This fairly traditional take on a Scandinavian beetroot soup, though with a twist by using coriander rather than caraway seeds, and topping it with a quick celery pickle. Finish off with a lovely dollop of soured cream, if you like, for some added richness

Yotam Ottolenghi · The Guardian

Cocktails are a great excuse to use up egg whites. The leftover beetroot crisps will keep for a long time in an airtight jar and make for a tasty sweet snack

Yotam Ottolenghi · The Guardian

You can simplify these by blitzing everything together, but I like the two-colour swirls of pink and white

Felicity Cloake · The Guardian

A step-by-step guide to making the awfully versatile Belgian breakfast treat

Yotam Ottolenghi · The Guardian

Berbere is an Ethiopian spice blend with a fair kick, so use less here if you’re not that into heat. This is a complete meal in a tray, but you could also serve it with some cooling yoghurt and fluffy white rice

Yotam Ottolenghi · The Guardian

This is a useful recipe for when you have a glut of fruit, or when those random bits of frozen fruit at the back of the freezer need using up. You can make it with just about any fruit you have to hand – just adjust the sugar level according to your desired sweetness

Felicity Cloake · The Guardian

In this week’s Feast newsletter: America’s most popular holiday is a chance to gather around the table in gratitude, wherever you live, and have fun with your menu

Yotam Ottolenghi · The Guardian

This is inspired by Xi’an Impression, a fantastic restaurant in north London that serves the food of Shan Xi Province in China

Yotam Ottolenghi · The Guardian

This is one to set the table for on a weekend lunch. Poached chicken, crisp prosciutto, crunchy leaves and a creamy, cheesy dressing: it’s dinner for one, à la bistro, coming your way. Red-and-white checked tablecloth optional

Yotam Ottolenghi · The Guardian

This bombay mix is a take on the version served at the Regency Club in Edgware, and it’s so addictive that I now want it alongside just about every curry

Felicity Cloake · The Guardian

The classic German dessert is made up of layers of booze-soaked chocolate cake, cream and cherries, and is a winning closing act to any meal

Yotam Ottolenghi · The Guardian

These are really fun to make, either as worms or poured into differently shaped silicone moulds, if you have them. The black lime sugar dip is sweet, sour and bitter, and as much, if not more, for the adults on Halloween duty

Yotam Ottolenghi · The Guardian

The humble black-eyed pea is combined with heat, smoke and warming aromatics, and cooked low and slow, to leave you with a meal that is both nutritious and hearty with a seriously flavourful broth

Yotam Ottolenghi · The Guardian

This is an easy, simple summer pudding that’s quite quick to put together. Get ahead by making the crumble up to three days in advance (keep it in a well-sealed container). Feel free to swap the berries for another fruit, and use creme fraiche instead of yoghurt, if you like

Felicity Cloake · The Guardian

The secret to a blondie’s fudgy texture is not to overmix the dough – our resident perfectionist reveals all in a few simple steps

Yotam Ottolenghi · The Guardian

This beautiful Venetian cocktail, is in keeping with all great Italian finds, is simple and immeasurably delicious. This beautiful drink, and will make any celebration feel that much more special. I recommend making double the amount of sorbet here, because it makes for a tasty treat at any time. You can find liquid glucose in the baking section of most supermarkets

Yotam Ottolenghi · The Guardian

Cheesecakes and blueberries pies are as American as puddings get. Here, I’ve combined them into one dish

Yotam Ottolenghi · The Guardian

The leftover steeped fruit makes a lovely addition to yoghurt or ice-cream; alternatively, blitz it into a quick coulis. For a more adult drink, mix the shrub with gin and prosecco rather than sparkling water. The shrub will keep in the fridge for up to three months

Felicity Cloake · The Guardian

The east European favourite is a great soup to have in your repertoire

Yotam Ottolenghi · The Guardian

Bun + leftovers + turkey = the ultimate Boxing Day BLT. The idea is to make this without having to nip out to the shops, so use whatever bread, cheese, cooked vegetables and meat you have to hand. If you have any leftover gravy, use that, rather than starting from scratch

Yotam Ottolenghi · The Guardian

A one-pan warmer to serve with lots of crusty bread. Swap the cod for any other firm white fish such as hake, or for other seafood such as mussels or prawns

Yotam Ottolenghi · The Guardian

Braised green beans in tomato sauce are eaten throughout the Middle East, cooked with or without meat, and usually eaten with rice. Cooking down the beans in this way means they lose that bright green hue, but it does make them wonderfully soft and comforting. Omit the chilli for a more child-friendly version, if you prefer

Felicity Cloake · The Guardian

A boldly flavoured traditional Christmas side that’s always a winner when paired with richer meats

Yotam Ottolenghi · The Guardian

This is inspired by Persian yoghurt braises, in which ground nuts are often used to thicken the sauce. Frying the tofu adds flavour, but you can skip this stage if need be, to make the cooking even quicker. Play around with the green vegetables, and use up what you have to hand – chard and green beans, for example, both work well here, too. Either way, serve with rice or another simple grain

Yotam Ottolenghi · The Guardian

Toum is a super-garlicky Levantine sauce made by whipping raw garlic and oil. These quantities will make double the amount of toum you need here: keep the rest in a sealed jar in the fridge

Felicity Cloake · The Guardian

This tasty soup is a good home for all sorts of festive leftovers

Yotam Ottolenghi · The Guardian

If you like filo and you like custard tarts, you are going to love this Greek take on custard pie. Browning the butter and adding a splash of vinegar to the syrup isn’t at all traditional, but it does make the whole thing even more moreish, and offsets the sweetness a little. This is best served after it’s had a rest, so all the flavours meld together and the custard sets

Yotam Ottolenghi · The Guardian

If you would like ant to get ahead, prepare the vegetables the day before, but be sure don’t be tempted to make the crumble until just before serving

Yotam Ottolenghi · The Guardian

Galettes are savoury crepes made from buckwheat flour, and are a soft, yet robust vehicle for all sorts of fillings

Felicity Cloake · The Guardian

Master the ultimate (and gloriously messy) finger food, in nine simple steps

Yotam Ottolenghi · The Guardian

In Valencia and other parts of Spain, a picada is usually used to season a dish duringwhile it’s cooking. I choose to use it here as a condiment, to bring some extra freshness to the mealfinished dish. If you like, by all means use shop-bought burntroast aubergines and peppers instead

Yotam Ottolenghi · The Guardian

All the different elements of this dish can be prepared a day in advance, ready to put together at room temperature before serving

Yotam Ottolenghi · The Guardian

The comforting childhood favourite dessert gets a very adult treatment here with the lime salsa and urfa chilli. Make this a day ahead, ideally, to give the creme ample time to relax and chill thoroughly

Yotam Ottolenghi · The Guardian

This is the best of all starter dishes. It’s can be as deliciously decadent and complex as you want it to be, and at the same time wonderfully low-maintenance and fuss-free. It’s just as worth making with regular oranges instead, when blood oranges are no longer in season. Serve with grilled focaccia

Yotam Ottolenghi · The Guardian

These are inspired by the flavours of the Mediterranean. They intensify with time, so ideally make them a day ahead, so everything sits together overnight. Serve with crusty bread to mop it all up

Yotam Ottolenghi · The Guardian

Have this for breakfast, brunch, lunch or supper, and swap the asparagus for Tenderstem broccoli, if you prefer

Yotam Ottolenghi · The Guardian

A great, leafy salad starts with a great dressing. The black limes add an earthy tang that bounces off the sweet, lemony dressing. If you can’t find them (they’re sold in most Middle Eastern food shops), add the zest of a lemon to the breadcrumbs, or use the lighter green Iranian limes. The dressing makes more than you need for this salad, but it keeps in the fridge for up to three days

Yotam Ottolenghi · The Guardian

This is a long way from a traditional carbonara, I know, but it’s very much inspired by the original, so I’m sticking to the name. A comforting, minimal-fuss midweek meal

Yotam Ottolenghi · The Guardian

This curry also takes some inspiration from Rajasthani and Kerala, and uses poppadoms as an ingredient

Yotam Ottolenghi · The Guardian

Polenta, that Italian store-cupboard staple, is a wonderfully comforting side dish but can also be the star of a meal. If you prefer, swap the butternut for any other squash or pumpkin

Yotam Ottolenghi · The Guardian

This is the most comforting of weeknight dishes. It’s inspired by my colleague Katja’s two favourite childhood dishes, pasta with cabbage and noodles with walnuts and poppy seeds. The sauce is buttery, sweet and nutty, and I love it just as it is, but if you wish, lighten it by adding herbs such as dill or tarragon

Felicity Cloake · The Guardian

A guide to making the classic American salad that was, in fact, invented by an Italian restaurateur in Mexico

Yotam Ottolenghi · The Guardian

This is unashamedly fusion, with the tomato-mozzarella-basil classic meeting some Californian citrus. Go all out on the tomatoes: the more colours and sizes and varieties, the better

Yotam Ottolenghi · The Guardian

Use over-ripe melons if you can, because that’s when they are at their sweetest and most perfumed. Alcohol stops this granita from being especially icy, but if you prefer, leave it out and replace with water

Felicity Cloake · The Guardian

Sicily’s famous sweet and sour stew offers plenty of scope to adapt to your own taste … while paying heed to the basics

Yotam Ottolenghi · The Guardian

This tart straddles the line between sweet and savoury. I like to serve it as a starter or for lunch, with a zingy green salad and some good-quality tinned sardines

Yotam Ottolenghi · The Guardian

These caramelised figs in this Christmas mess are inspired by my love for figgy puddings, and give you all the flavour and less of the waiting. When caramelising the figs, make sure that you’ve weighed out all the ingredients first, because the cooking moves along very quickly

Yotam Ottolenghi · The Guardian

This is a great pasta dish for when you don’t have much in the pantry. Like cacio e pepe, it’s one of those dishes that feels so much more than the sum of its parts. Other nuts will also work well (walnuts or almonds are particularly good), if that’s all you have

Felicity Cloake · The Guardian

A French website’s reinvention of the traditional Italian dish has been condemned for its use of creme fraiche – among other unholy tweaks. Here’s my version of this gloriously simple dish

Yotam Ottolenghi · The Guardian

These delicious Scandinavian buns are traditionally filled with almond paste and eaten during Lent and the run-up to Easter (and always on Shrove Tuesday). This version swaps he almonds for pistachios and applies the Japanese tangzhong technique to making the dough, which involves incorporating a slurry that makes the buns even softer and fluffier

Felicity Cloake · The Guardian

A variation on the fruitcake theme, this tropical cake is not only packed with fruit, but also laced with rum

Felicity Cloake · The Guardian

A Mexican classic: pork simmered long and slow, then fried in its own fat until crisp, and served with a zingy salsa

Felicity Cloake · The Guardian

It dates back hundreds of years, but carrot cake as we know it today is an altogether more luxurious treat. Here’s a step-by-step guide to making it

Yotam Ottolenghi · The Guardian

More cake-y than cookie, like bite-sized carrot cakes. They’re quite rich and decadent, so all you’ll need is one with a strong cup of coffee

Felicity Cloake · The Guardian

The rich and fudgy south Asian pudding in easy-to-follow steps

Yotam Ottolenghi · The Guardian

This works both as a snack by itself or crumbled into all sorts of salads. Once made, it will keep well in an airtight container for up to a week

Felicity Cloake · The Guardian

A superbly rich bean stew laced with duck fat, sausages and pork belly

Felicity Cloake · The Guardian

Cauliflower seems to have had a makeover in recent years, from slightly dowdy stalwart to hero centrepiece, but one dish that will never go out of style is cauliflower cheese. Here’s your foolproof step-by-step guide

Yotam Ottolenghi · The Guardian

Chiles rellenos, a classic Mexican dish from Puebla, consists of charred, stuffed, battered and deep-fried peppers (traditionally poblanos, though I’m using romanos) that are served with a salsa. The combination is a heady one, and a celebration dish that’s well worth the effort. If you want to get ahead, you can roast the peppers and make the salsa roja up to two days beforehand

Yotam Ottolenghi · The Guardian

May I present what might soon be the celebratory vegan centrepiece for your Christmas (or any other) table. It’s inspired by lo mai gai, a classic Chinese dim sum made with steamed glutinous rice

Yotam Ottolenghi · The Guardian

This is a very dramatic-looking dish, thanks to the combination of chilli and blood orange. It would work very well as a light lunch alongside a big green salad

Felicity Cloake · The Guardian

The versatile and healthy Peruvian pickled fish dish in nine deliciously easy steps

Felicity Cloake · The Guardian

This wonderful chickpea curry is easy to make and works equally well as a main course or side

Yotam Ottolenghi · The Guardian

Poriyal is a popular south Indian and Sri Lankan dish of stir-fried vegetables with coconut. It is fresh, vibrant and very quick to cook. Although traditionally made with fresh coconut, I’ve used desiccated here, but use fresh if you like

Yotam Ottolenghi · The Guardian

Charring is one of my favourite ways to cook cabbage because it caramelises the outsides while still retaining this versatile vegetable’s bite. Serve this as a snack or starter, or alongside some fluffy couscous for a full meal

Yotam Ottolenghi · The Guardian

Ideally use in-season corn on the cob for a fullthat proper corn flavour

Yotam Ottolenghi · The Guardian

A while ago, I went to a Malaysian cooking demonstration hosted by the lovely Debbie Teoh, a dedicated pioneer of Nyonya cooking, who served up some of the most memorable dishes I’ve ever had. One of the standouts was boiled okra with a sweet and tangy dipping sauce made from jarred soybean paste. Here’s my very different take on that dish, using Korean soybean paste, which can be found in the world food aisle of some large supermarkets and, more likely, Asian food shops

Yotam Ottolenghi · The Guardian

Once you’ve made this really versatile dish a couple of times, experiment with the ingredients: choy sum works as well as the pak choi, for instance, as do radishes for the cucumber; cooked chickpeas or chunks of leftover roast chicken also work here instead of the tofu. Serve with boiled rice or noodles

Yotam Ottolenghi · The Guardian

A chunk of bread or some sticky rice to soak up the sauce is all you need to make a meal out of these fragrant prawns. If you prefer, swap the lime leaves for curry leaves or some basil

Felicity Cloake · The Guardian

Your step-by-step guide to a satisfyingly hearty slab pie that’s ideal for a picnic

Felicity Cloake · The Guardian

The ultimate cheesy indulgence in nine simple steps

Felicity Cloake · The Guardian

Once you know the science behind the magic, soufflés are one of the most versatile dishes you can have in your repertoire

Yotam Ottolenghi · The Guardian

Baby peppers are super-sweet and have a great texture once grilled. If you’re cooking them on a barbecue, wait for the flames to die down to an ember before putting on the peppers; in the meantime, when the coals are at their hottest, char the spring onions

Yotam Ottolenghi · The Guardian

Serve with a pile of unsalted tortilla chips and a bottle of your favourite hot sauce, and you can’t really argue with that

Yotam Ottolenghi · The Guardian

Stromboli is essentially a large piece of rolled and stuffed pizza dough that’s typically filled with savoury cold cuts and cheese. This take is both sweet and savoury, so it’s especially good for brunch or a late-afternoon treat

Yotam Ottolenghi · The Guardian

Fried pizza always feels like a luxury, whatever it’s filled with. This version originates from Naples, and is the perfect handheld pie to share with friends. If you can’t find scamorza, provolone or a low-moisture mozzarella will work well instead

Yotam Ottolenghi · The Guardian

This is rich and creamy, but, crucially, not so gooey that it can’t be cut into portable slabs. Hello, picnic! The pie is large - enough to feed 12 - so groups of six can either have double portions over the course of an afternoon, or save the excess in the fridge, where it’ll keep well for up to two days.

Felicity Cloake · The Guardian

A step-by-step guide to making these much-loved coiled buns that are just made for tearing up and devouring with a cuppa

Felicity Cloake · The Guardian

Cherry season is brief, so make the most of it in this classic French pudding (other summer fruits also work wonders)

Yotam Ottolenghi · The Guardian

All the various elements for this can be made in advance, ready to be assembled just before serving. Keep the cream in the fridge, the baked puff pastry well wrapped and the nuts kept in an airtight container. To make it child-friendly, simply omit the rum and coffee

Yotam Ottolenghi · The Guardian

Traybake chicken and chips – what’s not to love? The pilpelchuma paste, which is an intense Libyan condiment flavoured with chilli and garlic, works brilliantly here, and dials up the aïoli immensely. It’s well worth making more of the paste than you need here, because it keeps well in the fridge for up to a month and is lovely as a marinade for root vegetables before they are roasted. Alternatively, use shop-bought harissa

Felicity Cloake · The Guardian

A step-by-step guide to making the much-loved, rustic Italian ‘hunter’s chicken’ casserole

Felicity Cloake · The Guardian

A step-by-step guide to making the 1970s retro classic

Felicity Cloake · The Guardian

The mild curry house classic gets our resident perfectionist’s treatment

Felicity Cloake · The Guardian

The Indonesian take on the grilled meat kebab is nicest when hot off the barbecue

Felicity Cloake · The Guardian

Forget the chilled soups and consommés of high summer; it’s time to appreciate the heartier sort now that soup season proper is with us again

Felicity Cloake · The Guardian

The classic Moroccan chicken and olive stew: this is your step-by-step method

Yotam Ottolenghi · The Guardian

This brilliant ketchup is a great way of using up over-ripe bananas that’s not banana bread. It keeps well in the fridge for three months and goes well with all sorts: ribs, burgers, grilled cheese. The baking powder is a neat trick (for those who don’t know it already) to get your wings crisp. You’ll need a glass jar with a lid that’s big enough to hold 600g sauce

Yotam Ottolenghi · The Guardian

This can all be made ahead, but hold off on adding the leaves and herbs until just before serving. Serve as it is, or pile it into crusty rolls

Yotam Ottolenghi · The Guardian

This is inspired by a khoresh karafs, a Persian celery stew that puts a vegetable that usually gets only a supporting role firmly centre stage. It’s also a great make-ahead dish, because the flavour deepens with time – leave the grilling until just before serving, though

Yotam Ottolenghi · The Guardian

This takes inspiration from khoresh, an Iranian stew that’s as celebratory as it is comforting. It makes a great centrepiece and needs little more than a green salad on the side. If you like, assemble the pie the night before, so it’s oven ready

Yotam Ottolenghi · The Guardian

The filling can be made two or three hours in advance beforebefore assembly, if you want to get ahead. Another option is to serve the filling by itself, as a dip, or else spoon it into pre-cooked pastry cases (whisper it: vol-au-vents)

Yotam Ottolenghi · The Guardian

This is for a stunning starter for a dinner party. You can make all the components a day ahead and store them separately in the fridge. Don’t add stir the lime juice in right until just before serving, though, to so everything keeps the its colour. I’ve used light coconut milk here, because full-fat would be too intense and overwhelm the delicate balance of the dish

Yotam Ottolenghi · The Guardian

A sweet, but not too filling refreshing treat to serve after a decadent dinner

Yotam Ottolenghi · The Guardian

Barbacoa, a spicy, low and slow-braised lamb dish from Mexico), was the inspiration here, with the mushrooms developing a distinctly meaty texture and umami flavour

Yotam Ottolenghi · The Guardian

With some rice and a green salad, say, this is a meal in itself, but it also works as part of a larger spread

Yotam Ottolenghi · The Guardian

This is a perfect companion for roast chicken, though I could easily eat it on its own with just a few dressed green leaves on the side; it also makes a great brunch dish

Yotam Ottolenghi · The Guardian

These work well as finger food, for everyone to help themselves to, or as a dessert centrepiece dessert. The meringues can be made a day ahead, but don’t assemble the dish until you’re close to serving up, otherwise they will soften in the cream. If you like, add a teaspoon or two of your favourite tipple to the cream mix for an extra kick

Yotam Ottolenghi · The Guardian

Mochi is a chewy, sticky, Japanese cake made from glutinous (yet gluten-free!) rice flour

Felicity Cloake · The Guardian

Your step-by-step guide to authentically gooey, chewy cookie heaven

Felicity Cloake · The Guardian

A Valentine’s classic: how could any heart fail to melt when presented with this gorgeously oozy chocolate pudding?

Yotam Ottolenghi · The Guardian

This is a simple dessert for easy summer entertaining. The chocolate curls are made by scraping and shaving a bar of chocolate with a large knife, but you can just grate it instead, if you prefer. To make it dairy-free, simply omit the cream or swap it for a plant-based alternative

Felicity Cloake · The Guardian

A step-by-step guide to making these chewy-crisp, airy little meringue-like sandwiches

Felicity Cloake · The Guardian

An adaptable and almost foolproof after-dinner dessert in easy steps

Yotam Ottolenghi · The Guardian

This dish can be put together really quickly, so it’s great for a midweek meal or as part of a tapas spread. Serve with crusty bread

Felicity Cloake · The Guardian

Start Christmas in the best possible way with a sumptuous, hollandaise-smothered egg on a muffin with smoked salmon, ham or spinach

Felicity Cloake · The Guardian

A squidgy, zesty Christmas cake recipe to convince even the most diehard fruitcake denier

Felicity Cloake · The Guardian

This classic leftovers recipe scrubs up well to make an easy starter that's smart enough to serve to guests

Felicity Cloake · The Guardian

A trifle made with leftover Christmas pudding - what dessert could possibly be more festive?

Yotam Ottolenghi · The Guardian

If the Christmas pudding defeated everyone, chances are these eccles cakes will be the way to restore appetites

Felicity Cloake · The Guardian

Prolong the festive feeling and crumble leftover Christmas pudding into a frozen sphere bursting with sweetness

Felicity Cloake · The Guardian

A decadent starter for Christmas Day – and a godsend for those who like to get ahead

Felicity Cloake · The Guardian

Our resident perfectionista gets busy with these moreish Hispanic doughnut-tubes

Felicity Cloake · The Guardian

It’s a Bonfire Night must-have, it’s the stuff inside Crunchie bars and it’s a cinch (and great fun) to make

Felicity Cloake · The Guardian

Soft, sweet, sticky and unexpectedly easy to make at home. Season to suit your own tastes, and enjoy with a coffee or tea

Felicity Cloake · The Guardian

Not far from something you might find on the Tuscan or southern French coast, this tomato-rich, Italian-American seafood stew is a real showstopper

Felicity Cloake · The Guardian

Bring sea breezes into your kitchen with this creamy New England classic, in nine simple steps

Felicity Cloake · The Guardian

A hearty, warming Scottish chicken and leek soup with roots in the Middle Ages

Felicity Cloake · The Guardian

These sweet, subtly spiced treats are a great alternative to a heavy pudding on a warm day

Yotam Ottolenghi · The Guardian

Served hot on a cold winter’s day, this is as comforting for breakfast as it is for pudding. Save the recipe for sunnier times, too, because it’s also delicious eaten cold, straight from the fridge

Yotam Ottolenghi · The Guardian

This is a great way to use up leftover herbs. Feel free to, so substitute with whatever herbs you have to hand. The sunflower seed dukkah is very addictive you’ll want to sprinkle it on everything

Yotam Ottolenghi · The Guardian

All the wobble without an egg being cracked: the vegan wonder of tofu! This needs to set in the fridge overnight, so get going the day before serving

Yotam Ottolenghi · The Guardian

The peanut crunch is super-special and you’ll will make more than you need here; store the excess in an airtight jar to use for sprinkling over salads and fruit

Yotam Ottolenghi · The Guardian

The inspiration for this cake comes from the Scandinavian droømmekage, which translates as “dream cake”. The coconut caramel is sometimes poured into the base, which makes a fudgy, Bounty-like texture, here it’s added to the top. The cake will keep covered at room temperature for up to three days

Felicity Cloake · The Guardian

What does our chief perfectionist choose as a birthday treat? This sumptuous coffee and walnut cake, which you, too, can whip up in less than an hour

Yotam Ottolenghi · The Guardian

These can be assembled a day ahead, if you like, ready to be cooked on the night. They also keep well in the freezer, if you want to make more for future sweetness; if baking from frozen, though, add four and a half minutes to the cooking time

Felicity Cloake · The Guardian

A step-by-step guide to making the classic Sicilian frozen dessert that’s as refreshing as, well, an icy espresso

Yotam Ottolenghi · The Guardian

This really couldn’t be simpler, because everything goes in the mixing bowl at the same time . You can serve the mousse straight away, or keep it refrigerated for later. These quantities make enough for six portions, but the mousse keeps in the fridge for up to three days if you’re serving only two – some things are worth making a batch of, after all

Yotam Ottolenghi · The Guardian

The coffee adds a smoky, earthy quality to these koftas, but without dominating. Feel free to swap out the cascabel chilli for another mild dried chilli, such as guajillo, if you prefer

Yotam Ottolenghi · The Guardian

Tinned smoked oysters feel as if they should be my guilty secret, but I feel no guilt and there is no secret. In fact, there was a time when I easily got through at least a tin a week, usually just piled on to toast, but sometimes more involved, as with this recipe. If you aren’t a fan of them, use another tinned smoked fish of your choice

Yotam Ottolenghi · The Guardian

This dish is inspired by the Turkish method of cooking vegetables gently in olive oil until they’re very soft. It’s usually served as part of a cold or warm meze spread, but to turn it into a more substantial meal, fill a pitta with some celeriac slices and feta, then sprinkle coriander seeds on top

Yotam Ottolenghi · The Guardian

Confit is a great way to store baby aubergines so they can be enjoyed into autumn and winter. I like them with some soft cheese or yoghurt. The flavoursome spiced oil, incidentally, makes a great finishing touch for all sorts of roast vegetables and salads

Felicity Cloake · The Guardian

Most amateur cooks rely on written recipes, but what happens when the professionals make a mistake?

Felicity Cloake · The Guardian

Tangy, creamy and somehow both refined and rustic at the same time, Alsace’s version of coq au vin is a classic in its own right

Felicity Cloake · The Guardian

This amazing scallop gratin with a creamy, white wine and shallot sauce and topped with parsley breadcrumbs is a classic for a reason, and can be made in nine easy steps

Yotam Ottolenghi · The Guardian

The corn flavour from the spent cobs is very subtle and pleasing, and pairs beautifully with this brulee and coffee liqueur

Yotam Ottolenghi · The Guardian

This quintessential carnival food is traditionally made with frankfurters, but you could also use chipolatas or merguez. If you do so, however, make sure the sausages are not too thick and cooked in advance

Yotam Ottolenghi · The Guardian

Serve this smoky, sweet, sour, salty and very versatile salad with white fish, or pile it into a sandwich or wrap. It also works well as a condiment to curry

Yotam Ottolenghi · The Guardian

I love the combination of corn and coconut in this cake. The crunchy, sweet topping, finished with condensed milk, is also totally irresistible and makes a great sweet treat in its own right

Yotam Ottolenghi · The Guardian

This dish is my own take on by the New Orleans style tradition of gathering around a newspaper-lined table piled with seafood, smoked sausages, corn and potatoes. This version is my own take on this popular tradition; newspaper optional

Yotam Ottolenghi · The Guardian

These are great for brunch, but they’ll also work well as a light lunch or dinner. Try experimenting with grapefruit or orange juice in the dipping sauce, instead of the lime

Felicity Cloake · The Guardian

Corned beef hash is your favourite dish you haven’t had in years, so remind yourself of a simple pleasure. It’s easy on the wallet, too

Felicity Cloake · The Guardian

Your step-by-step guide to making the defiantly retro, once-glamorous, yet still delicious party favourite

Felicity Cloake · The Guardian

Grate a glut of courgettes into moreish, deep-fried bites

Yotam Ottolenghi · The Guardian

Nothing tastes of summer quite like a sweet melon. Use the ripest in-season fruit you can find for this salad, and serve as a light meal or with grilled chicken or fish

Yotam Ottolenghi · The Guardian

The time spent roasting the vegetables in advance really concentrates their flavour, so don’t be tempted to skip that step. Also, it’s at least in part earned back by how quickly the no-cook bechamel takes to make. Stir any excess pesto through pasta or couscous for an easy midweek lunch

Felicity Cloake · The Guardian

If you’re craving a carby heap of fried spuds, these aren’t for you, but if you’re after crisp, juicy veg, they make the perfect snack alongside a punchy dip

Felicity Cloake · The Guardian

Revive memories of Italian seaside cafes with this step-by-step guide to making classic crab linguine

Yotam Ottolenghi · The Guardian

If you want to get ahead, make the pasta the day before and refrigerate it in an airtight box, and be sure you flour it well before storing. Alternatively, buy in some linguine and put the saffron in the sauce instead. You could also swap out the crab for other fish or shellfish of your choosing.

Yotam Ottolenghi · The Guardian

This bird is glazed with the flavours of Thanksgiving, but one that I’ll be giving thanks to (and eating) it in various guises throughout the festive season. Don’t be put off by the need to spatchcock the duck: spend five minutes looking up the technique online; failing that, just ask your the butcher to do it for you

Yotam Ottolenghi · The Guardian

To turn these cheesy, creamy peppers into a complete meal, serve with a big bowl of greens and/or some roast potatoes. Play around with the cheeses and spices, and use regular peppers if you can’t get romanos

Yotam Ottolenghi · The Guardian

This is our take on rajas con crema, a Mexican dish that uses charred fresh poblano peppers. They’re hard to get hold of in the UK, so we’ve used green bell peppers instead (although by all means use poblanos if you can find some). Serve the peppers on a heated serving dish, so they don’t cool down too quickly

Yotam Ottolenghi · The Guardian

This works just as well without the ham, if you prefer to leave it out. It’s a meal in itself, perhaps with a green salad alongside, and also works as a side for roast chicken, particularly when made without the ham. Either way, meet your new go-to autumn comfort traybake

Felicity Cloake · The Guardian

Only four ingredients are involved in this step-by-step guide to the custardy classic with the crusty top

Felicity Cloake · The Guardian

The slightly retro French dessert of gently set baked custard in a caramel sauce, and all in a few simple steps

Yotam Ottolenghi · The Guardian

Welsh pancakes that have a wonderfully distinctive texture somewhere between a crumpet and an American buttermilk pancake. Persimmons are a winter fruit in the UK: they need to be ripe and soft to the touch so, if yours are underripe, be patient and wait for them to ripen. Alternatively, make a compote with pears or frozen berries, buy a jar of ready-made, or just serve the crempogau with good honey and salted butter

Yotam Ottolenghi · The Guardian

The honey mixture is the star in this, and is as at home on cheese or grilled vegetables as it is on this chicken. Make extra, if you like, without the lime and vinegar (add those just before serving), and keep it in a jar in the fridge for up to a week

Felicity Cloake · The Guardian

There may not seem much to ‘master’ with what is in effect just a posh cheese and ham toastie, but a proper croque monsieur requires attention to detail

Felicity Cloake · The Guardian

Widely adored and addictively crunchy, these deep-fried wonders are stuffed with a rich, creamy filling and much easier to make than you might think

Felicity Cloake · The Guardian

Is there anything better than this British teatime classic, toasted and slathered in butter? Well, yes, actually – a homemade crumpet, toasted and slathered in butter …

Yotam Ottolenghi · The Guardian

This quick, refreshing salad is all I really want to eat – and “cook” – on a hot summer’s day. I’ve used seasonal summer berries here, but by all means swap them out for some stone fruit, if you prefer. Eat with a spoon, so you can lap up all the dressing

Yotam Ottolenghi · The Guardian

This fresh, crunchy salad is the perfect accompaniment to all kinds of savoury rice dishes

Yotam Ottolenghi · The Guardian

This is a play on a traditional cucumber sandwich, but in salad form, incorporating its three key components: cucumber, bread and butter

Felicity Cloake · The Guardian

Scotland’s classic smoked fish soup gets the Felicity Cloake treatment

Yotam Ottolenghi · The Guardian

Tater tots are fried grated potatoes, served in diners and cafeterias across the US. This version is baked, rather than fried, and served with tangy yoghurt and coriander oil

Yotam Ottolenghi · The Guardian

This tastes a bit like a katsu curry in gratin form, and needs only a crunchy salad alongside

Yotam Ottolenghi · The Guardian

For all-out-finger-licking-no-one-is-looking-eat-with-your-hands food, not much beats fried chicken. This is my colleague Chaya’s go-to, though she does insist on using a bowl rather than a bucket. The slaw can also be made with cabbage or carrots instead of the celeriac, if you prefer (or buy some ready-made)

Felicity Cloake · The Guardian

Just your proudly plain British-style custard tart with a rich shortcrust pastry, ready to soak up ice-cream and summer berry compote on the side

Yotam Ottolenghi · The Guardian

This is a twist on taho, a Filipino dessert made with silken tofu and tapioca pearls, which I’ve here combined with a set custard and a dark muscovado syrup reminiscent of leche flan, another Filipino favourite

Felicity Cloake · The Guardian

A step-by-step guide to making this quick noodle dish laced with smoky chilli oil and tingly Sichuan pepper

Yotam Ottolenghi · The Guardian

There are lots of great things to say about soda bread, one of which is that it comes together in less than an hour

Felicity Cloake · The Guardian

This queen of hors d’oeuvres is enjoying a bit of a renaissance right now, so here’s how to make this comeback canapé in nine simple steps

Yotam Ottolenghi · The Guardian

Devilled eggs are a classic crowdpleaser that I turn to time and again to bring a party together. With these ones, I use briny capers and crunchy cornichons to cut through the rich yolks. To get ahead, boil the eggs the day before and refrigerate, then assemble just before serving

Felicity Cloake · The Guardian

If you’re one of the many around the UK left bereft by the sudden shortage of the chickpea-based favourite, fear not! It’s easy – and cheap – to make at home

Yotam Ottolenghi · The Guardian

Dorayaki (also known as mikasa) is a sweet Japanese pancake usually filled with red bean paste or a mix of red bean paste and cream. Here, I use coffee cream, and have added a dipping sauce, too

Yotam Ottolenghi · The Guardian

Bunny chow is traditionally made with mutton and served in hollowed-out bread. It’s totally comforting (as well as being the perfect antidote to a heavy night out, according to our executive chef Calvin Von Niebel, who created this dish)

Yotam Ottolenghi · The Guardian

Leaf masala is a spice blend that’s the base for a variety of South African curries. As with all spice mixes, there are all sorts of variations: this is our executive chef Calvin Von Niebel’s, which he’s based on the very popular Durban spice brand Gorima’s

Yotam Ottolenghi · The Guardian

When figs are at their best, it’s very hard not to eat them all immediately. Preserving them, however, will extend the joy they bring, especially when spooned on to a massive, yorkshire pudding-like pancake, AKA a dutch baby. Any leftover preserve will keep in the fridge for up to a month

Felicity Cloake · The Guardian

These fun, charming little treats are easy and quick to put together – and make for a great Easter activity with kids

Yotam Ottolenghi · The Guardian

Rougaille is a Mauritian Creole sauce that’s often paired with prawns, chicken and frankfurters. Eat this for breakfast, preferably in a warm, sesame-seed-crusted baguette

Yotam Ottolenghi · The Guardian

These are really versatile, so customise them as you like: use different cheeses or add cooked sausage or ham, say. They pair really well with tomato sauce (or ketchup), too

Felicity Cloake · The Guardian

Save time and effort with these quick, pan-toasted Scottish buns

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass This combination of meringue, strawberries and soft cream is a necessity for summer, and this is how you do it

Felicity Cloake · The Guardian

Before there were cupcakes, there was the fairy cake – a smaller, less showy species, and easier to make, too

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass Crisp on the outside and fluffy within, a freshly cooked falafel is a world away from any shop-bought version

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass :A step-by-step approach to the quintessential Easter treat

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass Seville orange season is almost over, so now’s your last chance to get peeling

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass This rich, velvety sauce can be temperamental, so follow these simple steps to get it just right

Felicity Cloake · The Guardian

Sausages in batter with onion gravy: the definitive take on a homely classic

Felicity Cloake · The Guardian

Relax – fish is actually easier to cook than meat; just try these delicious seafood salad and baked mackerel dishes

Yotam Ottolenghi · The Guardian

This is my vegetarian homage to pepperoni, using the “meatiest” of all veg, mushrooms, and making them spicy and smoked

Yotam Ottolenghi · The Guardian

This is the kind of raw, fresh salad you’d want on a hot summer’s day, as part of a summery spread and alongside a chilled glass of wine. You can make the dressing well in advance, but don’t mix the salad until just before serving, because it releases water as it sits

Yotam Ottolenghi · The Guardian

This has more or less the same flavour profile as kimchi, though with added tamarind and coriander seeds. It will keep in the fridge for up to three months. This make 1 x 2-litre jar

Yotam Ottolenghi · The Guardian

To get ahead you can marinate the peppers and shape the koftas a day ahead, if you like, leaving just the grilling of the koftas to be done before serving. Serve this with rice, or roasted potatoes and a fresh green salad

Yotam Ottolenghi · The Guardian

A departure from tradition, but I think it works pretty well: the sweet potato replaces regular potatoes, the fish crust features buckwheat and is gluten-free, and the mayo is actually toum, a fiery Arabic whipped garlic sauce

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass: Is there anything better than a crisp battered fish from the chippy? If you wonder how they get it just right, read on ...How to fry the perfect chips

Felicity Cloake · The Guardian

What’s healthy but moreish, easy and adaptable enough to use up store-cupboard and crisper drawer bits? Homemade fish pie, that’s what

Felicity Cloake · The Guardian

Fishcakes are the other best way to enjoy spuds and fish, and here’s a step-by-step guide to making them

Yotam Ottolenghi · The Guardian

Here I’ve replaced the traditional sausage “toads” with hearty root vegetables. I love that this dish ticks the “five-a-day” box, but if need be use either celeriac or swede, rather than both. Whatever vegetables you end up using (parsnips and carrots also work well), just keep the total net weight the same as listed here

Felicity Cloake · The Guardian

Flapjacks are often one of the first recipes you’ll learn to make, but their simplicity allows for much joyful tweaking in the way of grains, fruits and other options

Yotam Ottolenghi · The Guardian

Flautas (or taquitos or doradoes) are deep-fried, stuffed tortillas from Jalisco in Mexico. This version combines meaty aubergines and salty halloumi for a great meat- (and gluten-free) alternative to common chorizo stuffing

Felicity Cloake · The Guardian

A chocolatey after-dinner Easter treat that treads the line between a cake and a mousse

Felicity Cloake · The Guardian

This Ligurian loaf is best enjoyed fresh and warm from the oven – and here’s a step-by-step guide to making it properly

Yotam Ottolenghi · The Guardian

Cooking rice in the oven can be a real “Ah-ha!” moment for anyone new to the approach. It’s the most foolproof way to the most perfectly cooked and fluffy of grains. If you want to get ahead, do the first 40 minutes of cooking a few hours ahead of time, leaving just the second bit (when the garlic, cumin, rice and boiling water are added) to do before you serve up

Yotam Ottolenghi · The Guardian

This untraditional take on kofta is a bit involved, but the final product is something very tasty and makes a fantastic vegetarian option, nestling amongst rice and salad. Don’t make the green sauce until you are ready to serve, however, as it will lose its colour

Yotam Ottolenghi · The Guardian

This makes a very comforting breakfast. If you would like to get ahead, make the porridge and oil the day before; just add a splash of water when reheating

Felicity Cloake · The Guardian

The cheesy, crouton-topped classic gets the Felicity Cloake treatment

Felicity Cloake · The Guardian

A step-by-step guide to the breakfast (or any time) classic

Felicity Cloake · The Guardian

Feel every inch the artisan with this uncomplicated recipe for fresh pasta. Just add sauce

Yotam Ottolenghi · The Guardian

Flavoured butters are a clever way to use up those odd ends of jars that have been camping out in the fridge for a little too long. Spread them on toast, dollop on top of a piece of grilled fish or meat, elevate your eggs and soldiers, fill your croissants … The opportunities are endless!

Yotam Ottolenghi · The Guardian

Fried food? Tick. Eaten by hand? Tick. Eminently versatile depending on whatever condiments you have in your fridge? Tick. Mayonnaise and chimichurri are the go-tos for test kitchen development chef Jake, but all manner of other things will work well here instead – for example, some Greek yoghurt spiked with any chilli sauce

Yotam Ottolenghi · The Guardian

This addictive spring onion sauce is a twist on the garlic sauce found at every Mauritian table whenever a stir-fry appears. It’s usually liberally spooned over fried rice and noodles, but the test kitchen has been especially loving it on fried eggs. Seeing as the recipe has been devised with Boxing Day in mind, you may well not have any leftover rice in the fridge (which works best for this here), so feel free to use a couple of packets of microwave rice, which you can use straight from the pack

Felicity Cloake · The Guardian

You don’t have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd

Yotam Ottolenghi · The Guardian

Eggs, on their own, so often make for quick and satisfying meals, and even more so when they’re bulked out into a frittata. The leftovers make a great lunch the next day, too

Yotam Ottolenghi · The Guardian

A bag of berries in the freezer is an easy way to make a quick dessert if you have nothing else in the house. I blitz them with yoghurt and honey for an instant frozen yoghurt, which I serve just as it is or with some crunchy biscuits or meringue

Felicity Cloake · The Guardian

How to make ice-cream’s pleasingly sour-sweet cousin in nine easy steps

Felicity Cloake · The Guardian

There are essentially four main steps to this popular dessert: chop fruit, cook fruit, whip cream and combine (unless you count devour greedily)

Felicity Cloake · The Guardian

A salty-sour riot of textures and flavours that’s so good, they named it twice

Yotam Ottolenghi · The Guardian

Cassava roots are known all over the world by different names, and in Mauritius they are called manioc. This recipe is a traditional dish that’s often eaten for breakfast or for afternoon tea

Felicity Cloake · The Guardian

Two recipes in one this week: a quintessentially autumnal game stew that can easily be turned into a pie with just a few extra steps

Felicity Cloake · The Guardian

You may think you know how to make garlic bread. But have you made this garlic bread?

Yotam Ottolenghi · The Guardian

These simply addictive greens make for a very quick and versatile side dish, and the five-spice tomatoes, which are delicious on their own, make them extra-special

Yotam Ottolenghi · The Guardian

Black chickpeas are a little nuttier, more robust and a bit smaller than regular chickpeas. This dish works well as a vegetarian main with rice, or as a side to some simply cooked fish or seared prawns

Felicity Cloake · The Guardian

As summery as a salad and just as healthy, gazpacho is refreshing as a starter or, with a little improvisation, a complete meal in itself

Felicity Cloake · The Guardian

Maximise honey’s medicinal properties with these easy ideas, from breakfast to snacks and a bedtime drink

Yotam Ottolenghi · The Guardian

As with many pasta and grain salads, this is a great one to take on picnics or camping, because it can be made in advance, it’s quick to assemble, it travels well and it’s pretty resilient. Look for green çarliston peppers, or other similar varieties, in Middle Eastern food shops, though romanos will work just fine as a substitute.

Yotam Ottolenghi · The Guardian

This is a great make-ahead dish, with both the couscous and spicy dressing happy to be made the day before and kept in the fridge, ready for the fresh herbs to be stirred through just before serving

Yotam Ottolenghi · The Guardian

In the Philippines, ginataang refers to any dish cooked in coconut milk or cream. This stew-type dish is usually served with a generous helping of bagoong, a condiment made with fermented fish or prawns

Yotam Ottolenghi · The Guardian

This brittle is a two-in-one gift: the brittle is delicious just as it is, or it can be blitzed to make a decadent praline paste to be smothered on toast or drizzled on ice-cream

Felicity Cloake · The Guardian

Gingerbread men are always a festive treat, for the tree and tummy alike, but why not mix things up this Christmas with stars, trees – or even a dinosaur?

Felicity Cloake · The Guardian

A step-by-step guide to making the famous Welsh croquette-style cheese-and-leek bangers

Yotam Ottolenghi · The Guardian

These are a play on a classic Scandinavian Christmas side dish, and work alongside all sorts of mains. To get ahead, boil the potatoes the day before, then drain, cool and put in the fridge uncovered to dry out. Guanciale is a uniquely delicious cured meat made from the jowl of a pig, but if you can’t find any, use pancetta or streaky bacon instead

Yotam Ottolenghi · The Guardian

The use of the chickpea flour in here is a neat trick: it helps the marinade adhere to the pumpkin better and creates a nice spicy crust. If you don’t have any to hand, though, simply omit it. All the toppings can be made ahead of time, ready for the dish to be assembled at the last minute, but add the lime juice to the gremolata only just before serving

Yotam Ottolenghi · The Guardian

This one-pan dish makes for a great midweek meal and needs nothing more by way of accompaniment than some steamed sticky rice to go alongside. If you like, swap the pork for chicken or turkey thigh mince

Felicity Cloake · The Guardian

A step-by-step guide to making Italy’s much-loved potato dumplings

Felicity Cloake · The Guardian

A step-by-step guide to making this classic, aromatic, tangy fish curry

Yotam Ottolenghi · The Guardian

Croquettes are made and loved throughout Europe, and in Spain, ham, cheese or potato croquetas are especially popular. This recipe marries salty goat’s cheese with bitter-sweet marmalade, and is a great snack to share

Felicity Cloake · The Guardian

Also known as pörkölt, this richly flavoured Hungarian winter stew is much loved the world over. Here’s a step-by-step guide to making it

Felicity Cloake · The Guardian

A step-by-step guide to the indulgent treat of sliced waxy potato layered up with cream, butter and cheese

Felicity Cloake · The Guardian

Felicity Cloake: You don't need a fancy espresso machine to make a great cup of coffee at home – just a cafetiere and some freshly ground beans

Yotam Ottolenghi · The Guardian

This tangy, light dish is my spin on the classic French salad, carottes râpées

Yotam Ottolenghi · The Guardian

My test kitchen colleague Chaya is from Mauritius, where stir-fries are often eaten with a garlic relish that’s quite similar to daqa, an Egyptian condiment. Here we merge the two to bring an acidic lift to vegetables. Serve just as it is, or with boiled rice or noodles

Yotam Ottolenghi · The Guardian

The earthy, grassy taste of green tea is wonderful in rubs and marinades. If you marinate overnight, the tannins in the tea tenderise the meat and improve its texture once it’s cooked

Yotam Ottolenghi · The Guardian

Make the most of the fact that alliums come in all shapes and sizes, because, in combination, the clash of appearance looks great in a finished dish. Stick to just two or three of the four types suggested, if you like, but make sure the total net weight stays about the same

Yotam Ottolenghi · The Guardian

The dressing does a great job atof tying together the fresh and the charred flavours of the vegetables here, and also works as well drizzled over meat and fish

Yotam Ottolenghi · The Guardian

This will work wonders as a canape at a party, or as a light lunch for two on toast, or simply as a starter to share. Serves 4 to 6 as s starter along with great bread

Yotam Ottolenghi · The Guardian

The creamy butter beans and spicy salsa make these grilled spring vegetables really shine. Double up on the salsa, if you like – it’s great on eggs, pasta or anything that needs a bit of oomph

Yotam Ottolenghi · The Guardian

This makes a striking addition to a barbecue spread. Strictly speaking, it’s not all cooked on a grill, but most of the various elements can be made well in advance, leaving just the tofu to be braised in the sauce and assembled just before serving

Yotam Ottolenghi · The Guardian

These quantities will make more spice mix and a bit more pickle than you need here, but the pickle keeps well in the fridge for at least a week and is great piled into a sandwich, while the excess spice mix can be can be kept in a jar for to sprinkle on leafy salads or dips

Yotam Ottolenghi · The Guardian

Make double the amount of butter and save the excess in the fridge to slather over grilled or roast vegetables, fish and meat

Yotam Ottolenghi · The Guardian

Do try the cascabel honey in other dishes: i. It’s gorgeous drizzled onver a flatbread spread with ricotta cheese, for example. It’s also great in a marinade for roasted vegetables

Yotam Ottolenghi · The Guardian

“Agro” means sour in Italian and “dolce” means sweet. Agrodolce, it follows then, is a sweet-sour Italian condiment. It’s really easy and quick to make, and keeps well in the fridge, so make extra, if you like, and use as a spread in meaty sandwiches or to drizzle on top of grilled meat and roast vegetables

Yotam Ottolenghi · The Guardian

Prawns work so well on a barbecue: their protective shell makes the perfect nonstick barrier to the heat of the fire. As a bonus, they cook in no time at all. The butter and dressing (bar the basil) can be made up to a day ahead

Yotam Ottolenghi · The Guardian

Ezme is a staple of Turkish cuisine, and it has everything you’d want from a condiment for grilled meat

Yotam Ottolenghi · The Guardian

A bit of heat transforms crunchy lettuce leaves into a smoky, flavour-bomb. I use orzo in the base of this salad to absorb the dressing, but feel free to swap it with giant couscous or a similar small-shaped pasta

Yotam Ottolenghi · The Guardian

Manouri is a mild yet creamy Greek cheese that’s less savoury than halloumi and less sharp than feta – and, like most sheep and goat’s cheese, loves being paired with good honey

Yotam Ottolenghi · The Guardian

This sweet and spicy dressing is a perfect match for grilled nectarines and cucumbers. The dressing is inspired by ssamjang, a Korean dipping sauce that’s often served with grilled meat

Yotam Ottolenghi · The Guardian

When lemon and sugar simply won’t do, I’d rather devote my attention to more fun fillings than to the flipping – melty, gooey cheese and a spicy paste from a jar, say. Good-quality shop-bought pancakes will make the whole process easier, but they can be a bit brittle. so heat them slightly, and gently, before filling, which will keep them pliable

Yotam Ottolenghi · The Guardian

This makes more chilli salt than you need here, but it keeps very well in a small, airtight jar. Sprinkle it liberally on fruit salads or eat with slices of fridge-cold cucumber. If you would like to get ahead, you can grill the pineapple the day before and leave it to marinate overnight

Yotam Ottolenghi · The Guardian

Rhubarb often walks that fine line between almost-fruit and kind-of-vegetable, even though it is technically the latter. It usually appears in sweet desserts, but here’s a wonderful way to use it in savoury cooking, as a starter or side

Yotam Ottolenghi · The Guardian

Grilling balances out romaine’s natural bitterness. If you’re cooking these on a barbecue, wait for the flames to die down first

Yotam Ottolenghi · The Guardian

If you want to get ahead, both the chive cream and butter can be made the day before, leaving you just the sweet potatoes to grill on the day

Yotam Ottolenghi · The Guardian

You can use shop-bought crisps here, as we do here or use the homemade potato crisps from the recipe on this app

Felicity Cloake · The Guardian

The perfect start to the Guardian Open Weekend: a breakfast of food chatter and fruity scotch pancakes

Felicity Cloake · The Guardian

The classic Creole stew in nine simple steps

Yotam Ottolenghi · The Guardian

Tinned fish makes one of easiest, tastiest, quickest and most cost-effective meals. Spice up pilchards with some harissa and herbs – all it needs is some toast to soak up all that tomatoey goodness, but, if you like, smother some pasta in it to make a light supper

Yotam Ottolenghi · The Guardian

The key to a Christmas starter, if you’re having one, is for it to appear almost magically and without any faff. This one can be made a day or two in advance, then tucked away in the fridge until it’s needed, so it fits the brief perfectly. It’s essentially a mix, assemble and serve dish that can be whipped up in minutes. Serve with a warm baguette and/or crunchy crudités

Yotam Ottolenghi · The Guardian

Chicken and vinegar – or poulet au vinaigre, to honour the dish’s French credentials – is a timeless classic. It’s not hard to work out why, either – it takes such little effort to produce such big results

Yotam Ottolenghi · The Guardian

This utterly delicious meringue cake is inspired by his love for cherries and macaroons, as well as the cake he knows so very well. Get ahead by making the meringue layers the day before and keeping them well wrapped, but don’t assemble the cake until the day you want to serve it

Yotam Ottolenghi · The Guardian

Forget the mistletoe – these little Italian cookies are where the kissing is at this year. Once assembled, these will start to soften, which is what you want. From that point, they will keep well in a sealed container for another three days

Felicity Cloake · The Guardian

Forget fads such as the Sirt diet and the Pegan plan. These recipes are full of vegetables, protein, wholegrains and fruit – and there isn’t a green juice in sight

Yotam Ottolenghi · The Guardian

This makes more garlic crumb than you need here; keep the excess in an airtight container, and save to spoon on to salads or cooked vegetables

Yotam Ottolenghi · The Guardian

This is a bit like an effortless savoury clafoutis or crustless quiche. Serve with your favourite chilli sauce

Yotam Ottolenghi · The Guardian

Spätzle is an egg-based dumpling from southern Germany. It can turn out a bit messy the first time you try to make them, but give yourself the challenge, and have everything ready and within reach before you start

Yotam Ottolenghi · The Guardian

This is leftover supper rolling into next-day work desk lunch. Use any herbs you have to hand, and replace the parmesan with a different hard cheese (such as pecorino or ricotta salata), if you prefer. Alternatively, leave out the cheese altogether to make this vegan

Yotam Ottolenghi · The Guardian

All the elements for this can be made well ahead: the pears up to three days beforehand and the custard and crunchy bits two. That way, everything will then be sit patiently, ready to be assembled in a minute

Felicity Cloake · The Guardian

Authorities have tried to get rid of the wonderful stalls blocking pavements around the Thai capital, citing safety concerns. It doesn’t seem to have had much effect, but just in case, here are three you can make yourself

Yotam Ottolenghi · The Guardian

A light and nourishing soup to warm your hands and soul. The cabbage and beansprouts can be swapped for whatever vegetables you have to hand - just keep the net weight about the same

Felicity Cloake · The Guardian

Felicity Cloake: Are these light and lacy confections the world’s best biscuits, is there any place for the glace cherry, and should you double-dip in chocolate or go nude?

Felicity Cloake · The Guardian

Felicity Cloake: How do you get it creamy yet fluffy, have you made the original River Café chocolate nemesis recipe, and which other gluten-free desserts are worth a go?

Felicity Cloake · The Guardian

Planning a barbecue but worried about the weather? Don’t be put off: follow these tips for great grilling come rain or shine. Plus: recipes you can cook in the oven or over coals

Felicity Cloake · The Guardian

How to make the nation’s favourite dip with just a few store-cupboard ingredients

Felicity Cloake · The Guardian

A boozy, pick-me-up pudding for your Chrismas get-together, great served over fruit, or on a bed of crushed amaretti

Felicity Cloake · The Guardian

This classic dish needs no deviation from its time-honoured traditions – but mastering it does require some skill

Yotam Ottolenghi · The Guardian

This is inspired by the sweet rice cakes so popular in northern Italy. In this version, Basque cheesecake meets rice pudding, in which a creamy, fragrant rice cake is soft set and scorched on top. It’s best served at room temperature, so if you’ve made it in advance and kept it in the fridge, take it out an hour or so before serving, so it’s not chilled

Yotam Ottolenghi · The Guardian

Pulao is a dish that often marks big celebrations such as weddings and birthdays in parts of the Middle East and Asia. It’s similar to biryani in that it can be made with fish, meat or vegetables, but it uses fewer spices and isn’t accompanied by a saucy gravy. We’ve used curry powder, but feel free to swap it for any spice mix that you have to hand

Yotam Ottolenghi · The Guardian

Jackfruit grows wild all over Mauritius and is given away freely to neighbours, friends and family. Fortunately, tinned jackfruit works nicely in this dish, but if need be you could use tinned chickpeas instead

Felicity Cloake · The Guardian

This much-loved spicy Cajun/Creole classic is the perfect way to give those festive leftovers a final send-off

Felicity Cloake · The Guardian

There are as many versions of the Louisiana classic as there are cooks who make it – here is our resident perfectionist’s version

Felicity Cloake · The Guardian

This Jamaican summer stalwart is all about spice, heat and char – here’s how to achieve smoky perfection

Yotam Ottolenghi · The Guardian

Kaaklo is hugely popular in Ghana, both as a street food and as a side dish. It’s a fritter made from plantains that are so ripe, their skins are completely black (though fruit with some patches of yellow will still work). Ask your grocer for the blackest plantains they have, or plan ahead and give them time to ripen at home in a dark, warm place

Yotam Ottolenghi · The Guardian

You will notice that lots of butter is involved in this dish, and that isn’t unintentional – after all, what are buttered noodles without lashings of butter? These quantities will make 450g of the butter, so save the remaining 150g to slather on a roast chicken

Yotam Ottolenghi · The Guardian

The hawaij spice lends the dish a wonderful warmth, but if you can’t get your hands on any, try another warm spice blend, such as Lebanese seven-spice, or baharat. This dip can be made in advance, and top it with the crisp kale when you’re ready to eat. Eat with pitta chips or a crudite such as chicory

Yotam Ottolenghi · The Guardian

All the various elements of this pizza can be made ahead of time (they and are also uncommonly good, piled into a toastie)

Yotam Ottolenghi · The Guardian

Poule is Mauritian Creole for chicken, and this dish is often used as the base for a Mauritian-style biryani. It has such a distinctive aroma that native Mauritians can smell it cooking from a mile away

Felicity Cloake · The Guardian

A step-by-step guide to a British classic

Felicity Cloake · The Guardian

This classic mince dish uses cheap cuts of meat, but is endlessly rich in flavour and can be prepared in many different and delicious ways

Yotam Ottolenghi · The Guardian

Nothing beats a homemade scotch egg (or at least nothing says, “Look how much effort I’ve put into saying I love you!” more). The Levantine lamb mix in this one is wonderfully versatile, so by all means make extra and turn them into meatballs (for you and/or your mum) to make dinner. If you can’t find fine bulgur, use instant couscous. I like to serve these with some tahini sauce, but feel free to swap that out for some yoghurt or your favourite hot sauce instead

Felicity Cloake · The Guardian

How to make the Korean staple that conquered the world

Yotam Ottolenghi · The Guardian

These are great for brunch, but they are great at any time of day, really. Use whichever kimchi you prefer (to make or buy), but bear in mind that kimchis have varying salt content, so you may need to adjust the seasoning accordingly. If you can’t get hold of rice flour, just use the same amount of plain flour instead

Yotam Ottolenghi · The Guardian

This is light, comforting and makes a great standalone soup, but if you want to give it more heft, serve with some fluffy white rice on the side. Play around with the ingredients, too, and use up whatever you have around

Felicity Cloake · The Guardian

Our resident perfectionist gives the classic Greek lamb bake a onceover

Yotam Ottolenghi · The Guardian

Knafeh is a popular dessert made with kataifi pastry, stuffed with cheese and soaked in a sweet syrup, and it’s reimagined here using the humble crumpet

Yotam Ottolenghi · The Guardian

This super-crunchy slaw makes for is a wonderfully versatile side. It can be made perfect to make in advance, but don’t add mix the slaw with the dressing until just before you’re ready to eat

Yotam Ottolenghi · The Guardian

This makes more tonnato than you need for this recipe, but it keeps in the fridge for up to three days and is delicious as a dip (for bread or raw veg) or spread intoin a sandwich. You can prepare everything in advance here, but don’t mix together until just before serving

Yotam Ottolenghi · The Guardian

Kreplach is the Yiddish word for dumpling, and they’re often stuffed with meat or cheese; sometimes, as here, they’re served in chicken broth. Everyone has their own favourite chicken soup, and this one is inspired by Roma Felstein, my colleague Jake’s mother. It’s soup for the soul

Yotam Ottolenghi · The Guardian

I first came across spoon sweets in Greece. They are made by simmering fruit in a sugar syrup, until the fruits are lightly candied, and I’ve found that kumquats work especially well here. Spoon sweets are great on a cheeseboard or use them used to decorate desserts. Once made, they can be stored for will keep in the fridge for up to three weeks

Yotam Ottolenghi · The Guardian

My take on the classic Sicilian pasta bake is a fantastic, dinner-party centrepiece that balances the smoky aroma of the freekeh, the sour cherries and the rich lamb. Serve with rice or salad

Felicity Cloake · The Guardian

How to make the traditional Levantine lamb mince meatballs in easy-to-follow steps

Yotam Ottolenghi · The Guardian

Pasta is so comforting and easy, especially when it’s all cooked in the one vessel. Fregola is a Sardinian pasta made from semolina that has a nutty flavour close to toasted giant couscous. Use it in dishes where you would use giant couscous or orzo with similar cooking times

Yotam Ottolenghi · The Guardian

This broth is very comforting and can be made up to a day ahead, if you want to, not least because it tastes even better the next day

Yotam Ottolenghi · The Guardian

Yotam Ottolenghi · The Guardian

This dish is inspired by dal makhani, that buttery Indian dish made rich by the sheer amount of cream or ghee in which the black lentils and red kidney beans are cooked. This is a simplified version, less rich, and with added sweetness from the apricots

Felicity Cloake · The Guardian

A hearty meal you can leave to bubble away in the oven, plus a bonus recipe for pickled red cabbage as the perfect accompaniment

Yotam Ottolenghi · The Guardian

This one-pan gratin with an addictive topping will find a happy home on any Thanksgiving table. To get ahead, prepare the base a day before and refrigerate

Yotam Ottolenghi · The Guardian

Across the Balkans, “pita” is a broad term that covers the family of leaf pastry that is usually layered or rolled with all sorts of fillings; it’s not to be confused with the Middle Eastern pitta bread, and goes by lots of other names, too: borek, spanakopita and so on. These are best served on the day they’re baked, but you can get ahead by making the dip and filling in advance

Felicity Cloake · The Guardian

A smooth and comforting bowl for a chilly day, or to batch-cook and freeze for another time

Felicity Cloake · The Guardian

A step-by-step guide to possibly the humblest but most comforting of all soups

Yotam Ottolenghi · The Guardian

The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect cold-weather comfort food, especially in the form of fritters. The creamy sauce that accompanies them, full of herbs and zest, is unreservedly delicious

Yotam Ottolenghi · The Guardian

This vegetarian Christmas centrepiece sits somewhere between a nut roast and a veggie stuffing. As a result, it works as well as a main course as it does as a side dish for those having meat. You can cook this entirely ahead of time, in which case cover with foil and reheat gently in a low oven before serving. Any leftovers make great Boxing Day sandwiches, especially alongside big hunks of cheddar

Yotam Ottolenghi · The Guardian

Parsnips, carrots, crackers and cheese: that may sound like the beginning of a witch’s spell, but it’s actually a magical combination of flavours, and an excellent way to use up those leftover scraps. Substitute depending on what you have around – some pesky bits of roast squash, say, brie or gruyere, Mini Cheddars or cream crackers? Anything goes. Serves with a salad

Yotam Ottolenghi · The Guardian

This is a brilliant way to use up any leftover Christmas roast vegetables – you’ll need just under 500g in total. If, however, you’re having to make them from scratch, follow the method below

Felicity Cloake · The Guardian

Minimal effort, maximum results: step-by-step instructions for making a cake that always goes down a storm

Yotam Ottolenghi · The Guardian

The star of this cake is the toasted poppy seed brittle that can be made up to a week in advance. The quantities given will make more brittle than you need here, but that makes for a double win. Just pop the excess in a sealed container, then wrap it in ribbon and attach a note saying: “This keeps well for a week – it’s lovely crumbled over yoghurt or porridge, or blitzed to a paste for spreading on toast.” Cake and present. Job done!

Felicity Cloake · The Guardian

An explosion of colour and flavour to blast away those winter blues

Felicity Cloake · The Guardian

Of all the simple desserts you can make, this must be one of the most luxuriant

Yotam Ottolenghi · The Guardian

Play around with the type of vinegar you use, if you like: red-wine vinegar works as well as white, balsamic makes it sweeter, while cider vinegar makes it fruitier, for example. My take is light on the sugar, though, so the natural sweetness of the spring vegetables can sing out

Felicity Cloake · The Guardian

The ultimate feel-good dessert in nine simple steps

Yotam Ottolenghi · The Guardian

This Hungarian-inspired cake is called rakott palacsinta, and it’s traditionally made with pancakes layered with various combinations of nuts, apricot jam, poppy seeds and chocolate. Here, we include lemon curd, which brings a welcome freshness. Get ahead by making the filling and the pancakes the night before, assemble a few hours before serving

Yotam Ottolenghi · The Guardian

These biscuits showcase how distinct the texture of semolina is when it’s used in baking: the texture is somehow light but weighty all at the same time. Once made, these will keep in the biscuit tin for up to a week

Yotam Ottolenghi · The Guardian

Serve this just as it is or with slices of leftover ham or turkey; a few cubes of leftover stilton (or other blue cheese), roughly crumbled on top, would make a nice finishing touch, too

Yotam Ottolenghi · The Guardian

Gözleme is a Turkish staple – a popular street food of stuffed flatbread that’s usually filled with minced lamb or leafy vegetables and herbs. This lentil stuffing is untraditional, but it lends itself well to the buttery, flaky dough. To make this dish vegan, simply go for olive oil instead of butter and omit the feta

Felicity Cloake · The Guardian

A step-by-step guide to making the British teatime favourite, and it’s very different from mac’n’cheese

Yotam Ottolenghi · The Guardian

You might not associate pasta with Middle Eastern food, but this sort of bake is a firm feature on the table, particularly if kids are pulling up a chair. This is a lighter take on a traditional spicy macaroni pasta bake, but no less comforting for it

Yotam Ottolenghi · The Guardian

If you want to get ahead, make the onion butter and paté the day before serving

Yotam Ottolenghi · The Guardian

Ceviche may seem like a dish you’d have in a restaurant, rather than make at home, but do give this a try. It may sound a bit cheffy, but it’s not at all – the only requirement is spanking-fresh mackerel. Feel free to use sea bass or sea bream instead

Yotam Ottolenghi · The Guardian

These funky-looking cakes are one of Australia’s greatest pastry exports. They are traditionally made with strawberry and chocolate, but this version has been given a tropical lift. Amchur powder can be found in Asian grocery stores, but these cakes are still great without it

Yotam Ottolenghi · The Guardian

This great make-ahead dessert requires very little hands-on time. If you like, serve it with slices of fresh mango or swap the lime for passion fruit

Yotam Ottolenghi · The Guardian

This dish extra special and perfect as a fridge-raid midweek meal. Make sure that you use the deeply savoury kind and not the sweet version. Swap the herbs and cashews for whatever herbs and nuts you have at hand

Felicity Cloake · The Guardian

Discover the joys of creamy soy bean curd in this spicy Sichuan dish that comes together in minutes

Yotam Ottolenghi · The Guardian

Gem lettuce is a wonderful carrier for this mapo tofu-inspired sauce, which works equally well with Chinese or other cabbages, or stirred into noodles, or with steamed fish, or simply served on its own alongside some steamed rice

Yotam Ottolenghi · The Guardian

A no-cook, summer meal. Keep a jar of these marinated sardines in your fridge: they’re such a treat to have around for summer evenings, to be eaten just as they are with crusty bread and butter

Yotam Ottolenghi · The Guardian

This sandwich takes inspiration from both the Mexican Baja fish taco and the New Orleans po’ boy, but with the very British additions of Marmite and marie rose sauce

Yotam Ottolenghi · The Guardian

The Chinese method of marinating fish or meat in egg white and poaching it is known as velveting. It creates a protective barrier that seals in moisture and keeps the flesh tender, which makes the protein smoother and silkier

Yotam Ottolenghi · The Guardian

This works very well as a speedy supper or brunch dish. If you are catering for more than one, make the omelettes in batches, or just make a large one in a big frying pan

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass These stir-fried noodles are a takeaway staple, but there’s still a technique to cooking them to crunchy-umami perfection

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass Back away from the shop-bought stuff and make a mayo to remember with these easy steps

Felicity Cloake · The Guardian

Mayo always seems a faff to make yourself, but if you can get hold of a stick blender and a narrow jug, just follow these easy steps

Yotam Ottolenghi · The Guardian

These get their influence from all over. The style is Swedish, the peanuts and spicing from West Africa, and the salad from south-east Asia, where the habit of “smacking” cucumbers means that any flavours you pair them with really sink in. Serve with rice

Yotam Ottolenghi · The Guardian

Melktart, AKA milk tart, is a very popular South African dessert. It’s usually made with a sweet pastry base and sometimes tennis biscuits, which are an institution in that country – they are the equivalent of Britain’s digestive tea biscuit, but with coconut in the mix, too. This recipe was created by our executive chef Calvin Von Niebel

Yotam Ottolenghi · The Guardian

Swap the lamb for beef or pork mince, if you prefer, and play around with whatever spices you have to hand. Leave out the harissa in the dipping sauce, if that won’t win the kids over, or ditch the sauce entirely and swap it for some yoghurt (or ketchup) instead

Felicity Cloake · The Guardian

How to make proper mince pies, with crumbly, rich pastry and fruity filling. They put shop-bought ones completely in the shade

Yotam Ottolenghi · The Guardian

This makes a great standalone lunch, but it also works just as well alongside as a side dish. I prefer to use unsweetened and unsalted peanut butter, but if your brand has added sugar and salt, just reduce the amount of maple syrup and salt you add to the chickpeas. The crispy fried onions are great for a final layer of crunch, but don’t worry if you don’t have them: just increase the amount of peanuts to 200g and sprinkle some the extra 50g on top, before serving

Yotam Ottolenghi · The Guardian

This take on the classic apple charlotte, a nursery pudding if ever there was one, features white miso, which adds a welcome saltiness and depth to the soft, cooked apples. The charlottes can be assembled a few hours ahead and kept in the fridge until ready to bake – if you do this, add five minutes to the baking time

Felicity Cloake · The Guardian

A step-by-step guide to getting this universally adored noodle soup just right

Yotam Ottolenghi · The Guardian

A lovely lunch with a crisp fried garnish on top in less than 15 minutes

Yotam Ottolenghi · The Guardian

This is a real fridge raid of whatever root vegetables you have to hand. Don’t skimp on the potatoes, though: they’re what make it super-comforting. Use whichever sweet spice mix you have in the house

Yotam Ottolenghi · The Guardian

These are inspired by Moroccan maakouda, a fried potato street food snack. It’s usually stuffed into a sandwich with lots of harissa, although you can also serve it with yoghurt, to make it more kid-friendly. Serve warm or at room temperature: they won’t be as crisp once they’ve sat around for a bit, but they’ll still taste great

Felicity Cloake · The Guardian

A step-by-step guide to making the peasant-dish-turned-bistro-favourite, moules marinière – you’ll discover it’s even more fun to make at home

Felicity Cloake · The Guardian

What better way to use up leftover lamb than in this gently spiced, moreish moussaka – the perfect spring supper

Yotam Ottolenghi · The Guardian

These can be constructed and refrigerated a day ahead (or frozen for up to a week), so all you have to do is (defrost and) bake them as and when required – if you do chill them, increase the baking time by a minute or two. If you like, serve them with a herby dip, lemony tahini or just some plain yoghurt. We’ve used store-bought pastry, but you can make your own

Yotam Ottolenghi · The Guardian

Go big or go home with this, my version of the epic New Orleans sandwich. If you’re eating it at home (ie, close to an oven) skip the initial toasting stage and instead put the filled loaf in the oven for a perfectly melting sandwich

Yotam Ottolenghi · The Guardian

This festive treat of spiced and boozy sweetness will certainly brighten any Christmas cheeseboard or your morning toast. The jam will keep in the fridge for up to a month

Felicity Cloake · The Guardian

Have you forgotten how good this spicy soup tastes? Here are nine easy steps to rediscovering the Indian-inspired winter warmer

Yotam Ottolenghi · The Guardian

This comforting one-pot meal is a south Indian dish traditionally made with rice and a mix of lentils. It has as many variations as its name has spellings (khichdi or kichri, to name just two). Here, the texture of the barley adds a nice bite. Feel free to swap the mung beans for any other lentil, such as puy, that retains its shape after cooking. To make the dish vegan, swap the ghee for olive oil

Yotam Ottolenghi · The Guardian

The cooking of a yoghurt soup requires a bit of focus ontthe temperature because if the yoghurt is added when if the soup is too hot it will curdle and make for a grainy (though still delicious) end result. Cook it according to the instructions, however, and you’ll be rewarded with smooth, tangy velvetiness. To make this vegetarian, simply swap the meatballs for more mushrooms

Yotam Ottolenghi · The Guardian

The movie Heartburn is peppered (sorry!) with references to food, and this dish is a meat-free take on one shared in the film by Jack Nicholson and Meryl Streep. They eat it in bed and from the same big bowl, imagining a life where they will eat this once a week for the rest of their lives. Every time I see it, I always wonder how many takes it took to get that scene right – and how many times that big bowl of silky-sauced pasta had to be made.

Yotam Ottolenghi · The Guardian

Semolina makes a light and crisp crust for a comforting schnitzel. Both the braised peas and the pea salsa can be made the day before

Felicity Cloake · The Guardian

The definitive guide to making this moreish Mexican sharing plate

Felicity Cloake · The Guardian

A luxurious iced dessert stuffed full of boozy dried fruit, candied peel and frozen chestnut puree

Yotam Ottolenghi · The Guardian

This is a take on the much-loved Flake 99, using a no-churn method and a few pantry staples. It’s great for the little ones and large-sized kids alike

Yotam Ottolenghi · The Guardian

Once assembled, these ice-cream sandwiches freeze well. Just make sure they’re wrapped individually, ideally in reusable kitchen wrap or in baking paper. Don’t throw away the brioche crusts: cut them into small pieces, toss in melted butter, then baked until golden and toss in cinnamon and sugar for a very sweet treat

Felicity Cloake · The Guardian

Packed full of protein and texture, this festive nut roast will make you wonder why it went out of fashion

Felicity Cloake · The Guardian

Forget those leaden lumps you find at the supermarket. Follow these nine simple steps to create crumbly delights that you’ll make again and again

Yotam Ottolenghi · The Guardian

It seems almost obligatory with any recipe that features okra to point out that this is the dish to convert any doubters

Felicity Cloake · The Guardian

A step-by-step guide to mastering the super-rich brunch classic, featuring a smoky, fish-studded sauce and a melting, cheesy topping

Felicity Cloake · The Guardian

There’s a trick to getting bhajis just the right side of crunchy, as our in-house perfectionist demonstrates in nine simple steps

Yotam Ottolenghi · The Guardian

Vinegar is the backbone of any good hot sauce. There are so many to choose from these days, but it’s also really satisfying to make your own. In this one, the carrots and orange juice bring colour, sweetness and body and the jalapeños the heat, obviously

Yotam Ottolenghi · The Guardian

If I ever had a favourite spring pasta, it would be this one. It’s adaptable, too, so you can swap the broccolini for any other crunchy spring vegetables, such as peas or asparagus. To make it vegetarian, swap the anchovy for miso and use a hard, parmesan-like vegetarian-friendly cheese instead

Felicity Cloake · The Guardian

A step-by-step guide to the Thai roadside noodle stand favourite

Yotam Ottolenghi · The Guardian

Making paneer is really simple: it’s basically strained, curdled milk and makes a great alternative to scrambled eggs. The paneer, spice mix and pickled onions can all be made a day ahead, ready to mix and heat up just before serving. Save the whey to add to soups or use to marinate and tenderise large cuts of meat such as leg of lamb

Yotam Ottolenghi · The Guardian

Prepare this a day ahead, but don’t top it with the final layer of toasted walnuts until just before serving

Yotam Ottolenghi · The Guardian

This whole dish can almost be made in full a few days before serving, but don’t add the orange topping until you’re ready to serve. Include the stem ginger in the topping only if you have a mandoline, because it’s far too strong if it’s not cut super-thin

Felicity Cloake · The Guardian

The classic Italian bread-and-tomato salad gets a step-by-step guide to perfection

Felicity Cloake · The Guardian

This sticky ginger cake is the traditional northern English accompaniment to fireworks – but it’s not just for Bonfire Night

Yotam Ottolenghi · The Guardian

The classic deep-fried British seaside treat gets reimagined, courtesy of a salty, cheesy, vinegary detour to New Orleans

Yotam Ottolenghi · The Guardian

This stuffing is roasted in a large tray for maximum crunch (though it will work almost as well cooked in a smaller dish, too). If you want to get ahead, make the stuffing the night before, but only up to the point when the vegetables go into the oven for a second bake

Yotam Ottolenghi · The Guardian

This flavourful and humble pasta from the Emilia-Romagna region of Italy is very easy to make with store-cupboard ingredients. You could, however, swap the passatelli for trofie, which has a similar shape. To get ahead, make the onions and pesto the day before

Felicity Cloake · The Guardian

A wonderfully simple and quick three-ingredient Roman dish of cheese, black pepper and pasta. It’ll be clean plates all round

Felicity Cloake · The Guardian

A southern Italian store-cupboard staple in nine easy steps

Felicity Cloake · The Guardian

Ludicrously simple to make, especially if you buy in the pastry, easily customisable and a surefire hit – who doesn’t like puff pastries?

Felicity Cloake · The Guardian

The tapas bar favourite gets our resident perfectionist’s treatment

Yotam Ottolenghi · The Guardian

Is there a dish more synonymous with tapasbravas? It’s cooked in all sorts of ways all over Spain., and I was intrigued to learn that, traditionally, bravas sauce does not contain tomato at all, and is instead a thick, fiery, thickened paprika sauce. Even so, I love the freshness that tomato and brings here to proceedings

Felicity Cloake · The Guardian

This rustic yet slightly decadent coarse country paté will steal the show at any picnic. Here’s an easy step-by-step guide

Felicity Cloake · The Guardian

A sturdy winter soup to make a batch of and freeze for a chilly day – cooking your own ham optional, but satisfying

Yotam Ottolenghi · The Guardian

Serve this with some crudités or crackers, for the perfect picnic dip. These quantities will make more pickled ginger than you need here; store any excess extra refrigerated in an airtight container and store keep in the fridge, ready to serve with rice or lightly steamed fish

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass Fresh peas are perfect straight out of the pod but here’s how to turn them into a spring classic

Yotam Ottolenghi · The Guardian

A flaugnarde is the more versatile relative of the clafoutis. It has a tendency to deflate almost the moment it comes out of the oven, so serve it as quickly as possible

Yotam Ottolenghi · The Guardian

You need really ripe peaches for this: if they’re not, use another fruit instead – strawberries and apricots both work well. You can poach the peaches a day ahead, but they should be eaten on the day they’re baked

Yotam Ottolenghi · The Guardian

Timing is important here, because the nuts needing to go into the caramel while they’re still warm. So, if you roast them ahead of time, just pop them back into the oven for a few minutes to heat up before they’re added to the melted sugar. You don’t need to be so disciplined when it comes to decorating the brittle, though: the more flicks and drizzles, the better. Store in an airtight container for up to two weeks

Yotam Ottolenghi · The Guardian

This is vegan and highly addictive (and can also be gluten-free – there are several gluten-free cornflake brands now out there); it also keeps well for two weeks in an airtight container, so double the quantities and be everyone’s favourite person when it comes to mid-morning office snacks

Yotam Ottolenghi · The Guardian

This will also work with mangetout or sugar snaps. Make double the amount of furikake, if you like: it keeps well in a sealed jar and is lovely to have around to scatter over rice or noodles

Yotam Ottolenghi · The Guardian

There’s always a bag of frozen peas in the freezer, ready to be tossed into salads or stews or blitzed into this easy meze. Use any mix of soft herbs you have to hand (dill and tarragon work well) and serve with crudites or warm pitta

Felicity Cloake · The Guardian

This nutty, toffeeish treat will wow both at Thanksgiving and at Christmas – just follow these nine easy steps

Felicity Cloake · The Guardian

Arrabbiata means angry, but this simple and delicious pasta dish is pure joy

Yotam Ottolenghi · The Guardian

This dish delivers on multiple fronts: salt and spice from the peppered chicken and sweet and sharp from the pickled watermelon

Felicity Cloake · The Guardian

It's a delicate business but worth the trouble – just make sure you have enough butter to do them justice at the end

Felicity Cloake · The Guardian

You’ll find this much maligned retro recipe, created by the great Auguste Escoffier, is much more than the sum of its parts

Felicity Cloake · The Guardian

What could be simpler than lamb (always lamb) mince topped with mash? Yet even this domestic classic has a thousand variations. We cherry-pick the best to bring you an unbeatable shepherd’s pie

Felicity Cloake · The Guardian

There’s no baking involved with this layered apple dessert, just toasted breadcrumbs and almonds

Felicity Cloake · The Guardian

Gazpacho’s older cousin, this cold almond soup dates back to the Moorish middle ages. But should you use water, milk or almond milk? How much garlic? And what about garnishes?

Felicity Cloake · The Guardian

This delightfully gooey, cheesy mash is often thought to be the world’s best, but what are the best cheese and potato to use to cook it to perfection?

Felicity Cloake · The Guardian

This traditional Bengali combination of sticky mashed spuds, onion, chilli and spices punches way above its weight. But is there a definitive version?

Felicity Cloake · The Guardian

This Punjabi potato and cauliflower curry is now a prized dish across India and Pakistan. But for the best texture, should the potatoes be waxy or floury? And which spices bring out its comforting warmth?

Felicity Cloake · The Guardian

It is north India and Pakistan’s greatest street food – but how do you recreate this intensely savoury potato snack at home?

Felicity Cloake · The Guardian

A stack of pancakes with lashings of maple syrup and strips of crispy bacon is the quintessential American breakfast

Felicity Cloake · The Guardian

Apples bulk up the berries in this quintessentially British pie that sings of autumn

Felicity Cloake · The Guardian

Autumn’s answer to summer pudding, made with sweet spiced apple puree and butter-soaked bread

Felicity Cloake · The Guardian

Puff or shortcrust, cooking apples or dessert, cream or custard – and can plain old apple pie compete with tarte tatin and strudel?

Felicity Cloake · The Guardian

The apricot isn’t the most user-friendly fruit in the world – but put it in the right dish and treat it with respect, and you will create something that few can resist

Felicity Cloake · The Guardian

Felicity Cloake: Are these fried rice balls the best use for leftover risotto, do you make them from scratch in the traditional Sicilian style, and what do you stuff them with?

Felicity Cloake · The Guardian

Asparagus season is here for a few short weeks. Is it sacrilege to make soup from the precious spears – or the best way to savour them from base to tip?

Felicity Cloake · The Guardian

Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic

Felicity Cloake · The Guardian

Felicity Cloake: Is this delicious smoky dip the ultimate aubergine recipe – and which side of the great tahini divide are you on?

Felicity Cloake · The Guardian

Is the humble bacon sandwich the nation's favourite dish?

Felicity Cloake · The Guardian

Felicity Cloake: Real bagels are a traditionally Jewish chewy delight that were imported to the US. Should you roll or poke, and what should you serve them with?

Felicity Cloake · The Guardian

The north Indian spicy aubergine mash that can never be anything less than delicious, tested with laboratory intensity by our own in-house perfectionist

Felicity Cloake · The Guardian

Felicity Cloake: Can anything beat Heinz, is there any better toast topping and can anyone explain what beans are doing in a fry-up?

Felicity Cloake · The Guardian

Felicity Cloake: Whether you call it a pudding or tart, this Derbyshire favourite can be made with puff or shortcrust pastry, with frangipane or custard. Well, how would you bake a bakewell?

Felicity Cloake · The Guardian

The sultan of sweets or a sugar bomb not worth the risk of diabetes? Which is your favourite filling – and where makes the best version?

Felicity Cloake · The Guardian

What’s the secret of this johnny-come-lately’s success, and do you prefer the moist, squidgy sort, or the light, fluffy variety?

Felicity Cloake · The Guardian

A creamy layered dessert beloved of the southern US – but whose is the definitive version?

Felicity Cloake · The Guardian

This salty-sour, spicy Sichuan salad is arguably the best thing ever to happen to cold chicken, and here’s the definitive way to cook it

Felicity Cloake · The Guardian

Felicity Cloake: Are you a fan of banoffee pie, or does it make your teeth ache just to think of it? And where do you stand on the great biscuit v pastry base debate?

Felicity Cloake · The Guardian

Felicity Cloake considers the best way to make banoffee pie, the delicious British dessert that was invented in Sussex in the 70s

Felicity Cloake · The Guardian

This Welsh fruit loaf is tricky to get right, and even trickier to perfect, but it’s squidgy heaven if you do

Felicity Cloake · The Guardian

Felicity Cloake: Is this mainstay of the American barbecue canon overrated or a porcine classic?

Felicity Cloake · The Guardian

If you’re still looking for a high-impact sweet centrepiece for the Christmas table, this simple baked dessert is ideal

Felicity Cloake · The Guardian

This peculiarly British teatime confection is much nicer made at home, although you’ll need to have patience to avoid some of my shonky cake assembly

Felicity Cloake · The Guardian

Being of the view that the star of the chip shop show is the crispy coating and not the fish, Felicity Cloake addresses the matter of a better batter to flatter the latter

Felicity Cloake · The Guardian

Felicity Cloake: Can bean burgers ever compete with their meaty equivalents, and if not, which vegetarian option would you rather have at a barbecue?

Felicity Cloake · The Guardian

This Vietnamese noodle soup is a warming dish, perfect for winter. And while there is contention over its pronunciation, consensus dictates that the beef bones be cooked low and slow – but for how long? And what meat should you serve with it?

Felicity Cloake · The Guardian

Can British beef stew hold its head high in the face of the international competition? If not, seriously, what's better?

Felicity Cloake · The Guardian

Felicity Cloake hits the recipe books to find the best way to make a hearty beef stew with dumplings

Felicity Cloake · The Guardian

This 70s favourite is overdue a revival. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard?

Felicity Cloake · The Guardian

Is it the ultimate show-off beef dish, and what else do you like to cook encased in a pastry crust?

Felicity Cloake · The Guardian

This richly flavoured cornerstone of the US midwest is a treat on a cold day – here’s how to perfect it

Felicity Cloake · The Guardian

These are a delightfully crisp, rich and fluffy way to start the weekend, but should you rise with yeast or bicarbonate of soda? And which produces a crunchier result?

Felicity Cloake · The Guardian

Felicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?

Felicity Cloake · The Guardian

These classic Italian biscuits are super-crunchy and great for dipping in coffee, but should you bake them twice? And is a low oven temperature sufficient?

Felicity Cloake · The Guardian

Felicity Cloake: Is black forest gateau a much maligned work of Germanic genius, or a dish best left with steak diane back in 1976?

Felicity Cloake · The Guardian

Are blinis the best culinary kick-off to a celebration, or do you have another, even more sophisticated crowd pleaser up your sleeve?

Felicity Cloake · The Guardian

It may not enjoy the fame of its younger cousin, the brownie, but this dense, fudgy, butterscotch treat is every bit as rich and delicious

Felicity Cloake · The Guardian

If you can get your head around the idea of eating sorbet in the winter, then blood oranges are a perfect ingredient. But do you use juice or puree? Sugar cubes or granulated? And how about adding Campari?

Felicity Cloake · The Guardian

Felicity Cloake: Are bloody marys the only thing to drink before lunch, or a weird hybrid of soup and snifter? Do you prefer yours with gin or vodka – and why do we order them on aeroplanes?

Felicity Cloake · The Guardian

Ease yourself into your new year raw vegetable health kick by dipping your crudites into this stalwart sauce. Which cheese should you use? And what extras are worth the bother?

Felicity Cloake · The Guardian

Felicity Cloake: Muffins are as American as apple pie, if not more so, but do you prefer the English variety? And why did they become so massive?

Felicity Cloake · The Guardian

Felicity Cloake demonstrates how to make the American classic, blueberry muffins, in the comfort of your own home

Felicity Cloake · The Guardian

It is said there’s no such thing as a perfect blueberry pie, but let’s see how close our resident perfectionist can get …

Felicity Cloake · The Guardian

There are no shortcuts for this giant of French classical cooking, but that doesn’t mean it’s not manageable. What cuts of beef are best? Can bacon replace salt pork? And how pricey a wine do you need to use?

Felicity Cloake · The Guardian

A delicious but varied Persian dip or side dish of aubergine, garlic, yoghurt and onion tested and bested by the expert hands of a perfectionist

Felicity Cloake · The Guardian

Barszcz, barščiai or borscht - whatever you call it, does it need meat, or are simple vegetarian versions truer to the spirit of the dish? And (deep breath) which country makes the best?

Felicity Cloake · The Guardian

Sweet with molasses, tangy with cider vinegar and rich in pork fat, this indisputably American classic is packed full of flavour

Felicity Cloake · The Guardian

It’s a cross between a pancake and a flatbread, served with anything from fry-ups to fruit – but what’s the best way to make boxty?

Felicity Cloake · The Guardian

Roll up, roll up for the yummiest start to the day with this tantalising TexMex mishmash of refried beans, eggs, potatoes. But just what goes in, and what should be left out?

Felicity Cloake · The Guardian

These chocolatey Brazilian treats are endlessly customisable to fit your sweet tooth preferences – and they’re quick and easy for those in a last-minute romantic rush

Felicity Cloake · The Guardian

This winter warmer will swallow up your leftover Christmas cheese, but should you start with shallots and use chicken stock? And does it need double cream?

Felicity Cloake · The Guardian

This American Super Bowl classic has made its way across the Atlantic – but will using anything but the popular Frank’s brand of hot sauce make them any less authentic? And should you bake or fry them for deliciously crispy skin?

Felicity Cloake · The Guardian

Smoky, succulent pork patties, rice noodles, fistfuls of herbs and a super-savoury dipping sauce: is there a perfect way to cook possibly the perfect noodle dish? Let’s find out …

Felicity Cloake · The Guardian

Which versions of this much-loved and widely adapted rich vegetarian curry will be distilled into the perfect take?

Felicity Cloake · The Guardian

It’s 2016 most popular pasta dish, but should you use spaghetti, how much pepper do you need, is pecorino or parmesan best – and how do you achieve a smooth, creamy sauce?

Felicity Cloake · The Guardian

Should we stick to Caesar Cardini's original recipe, or if improving tweaks are acceptable how far can we go before the dish becomes something else entirely?

Felicity Cloake · The Guardian

Squid is a divisive ingredient, but for those who love it golden-brown freshly fried calamari is an unalloyed delight

Felicity Cloake · The Guardian

This punchy Portuguese soup-stew of potatoes, greens and chorizo is brilliant comfort food

Felicity Cloake · The Guardian

A relatively new addition to French patisserie, these soft-centred batter pastries can be the devil to perfect – luckily, we have our own perfectionist …

Felicity Cloake · The Guardian

Aubergine is the star of this classic sweet-and-sour Sicilian vegetable dish, but the rest of the ingredients are up for debate. Are fresh tomatoes a must? How do you fry an egg plant? And is it worth slipping in a bit of chilli or chocolate?

Felicity Cloake · The Guardian

Surely, you cry, no one can go wrong arranging tomatoes, basil and mozzarella on a plate. Well, they can and they do – so here’s how to make a faultless version of this high-summer salad

Felicity Cloake · The Guardian

Smaller, bouncier and zestier than the cinnamon bun, this Swedish teatime treat is a great alternative to the hot cross bun – but who makes the best?

Felicity Cloake · The Guardian

It’s high time this former store-cupboard favourite made a comeback – but which recipe does it best?

Felicity Cloake · The Guardian

The healthiest thing about carrot cake is the name. But then that’s probably why it’s so darn popular

Felicity Cloake · The Guardian

This sweet, buttery dessert is a near-universal treat during Diwali – but which combination of fruits, nuts and spices works best?

Felicity Cloake · The Guardian

Felicity Cloake: Is a dish of ham hock, duck legs, pork belly and sausages the perfect meat feast – or just plain greedy? And does any other recipe make a better use of beans?

Felicity Cloake · The Guardian

Do you eat cauliflower cheese on its own or as a side dish, and what do you add to liven it up?

Felicity Cloake · The Guardian

Crunchy, nutty and faintly fennelly, celeriac is the ideal base for this classic winter salad

Felicity Cloake · The Guardian

If you're already a ceviche convert, which British fish do you favour, and which other Peruvian dishes should we be trying?

Felicity Cloake · The Guardian

You can make this Indian street food from just about anything savoury, transforming it with tangy sauces, funky spices, creamy yoghurt and crunchy noodles

Felicity Cloake · The Guardian

Felicity Cloake: Shortcrust, cheesy or plain pastry, crumbly or creamy cheese, how do you cook the onions – and does it need spuds and sauce?

Felicity Cloake · The Guardian

Arepas are Latin American cornbreads of the most delicious kind. But there are so many variations, so let’s start with one that’s soft on the inside, crisp on the outside and oozing melted cheese…

Felicity Cloake · The Guardian

There are so many variations on South America’s favourite patties, who’s to say which is the best? But that won’t stop our resident perfectionist from giving it her best shot ...

Felicity Cloake · The Guardian

Do you use grits, cornmeal or polenta; cook them in stock, milk or water; and add garlic, onion or chilli? Can grits ever be too cheesy – and are they best with bacon for breakfast or shrimp for supper?

Felicity Cloake · The Guardian

From the dough to the molten, gooey filling, our resident perfectionist pulls apart the best way to create Georgia’s iconic, indulgent cheese-stuffed bread

Felicity Cloake · The Guardian

The reputation of a scone rises and falls on its height – here’s how to make sure your savoury treat reaches for the stars

Felicity Cloake · The Guardian

What's your favourite sort of soufflé, and do they deserve their reputation as difficult and delicate?

Felicity Cloake · The Guardian

Are cheese straws your favourite party snack – or do you prefer something a little less practical?

Felicity Cloake · The Guardian

A magnificent puff pastry pie stuffed full of cheese and spuds makes a showstopping dinner. Our resident perfectionist takes you through the steps

Felicity Cloake · The Guardian

Are you a baked or set cheesecake fan, and what are your favourite flavours?

Felicity Cloake · The Guardian

The sticky bun is back. Is bread flour best, do you need lard and what kind of dried fruit should you use? Or are they just too Bunterish for modern Britons?

Felicity Cloake · The Guardian

This flavour bomb of fresh herbs, garlic, olive oil and lemon works as a rub, marinade or condiment. Here’s how to get it spot on

Felicity Cloake · The Guardian

Felicity Cloake: Is this wobbly French dessert a fine use of the last of the season's cherries, or do you have a better recipe?

Felicity Cloake · The Guardian

What could be more fitting for the coronation than a bowl (or vol-au-vent) you can eat with one hand while holding a glass of bubbly in the other?

Felicity Cloake · The Guardian

If you want to experience this 'decadent' dish in all its pomp and glory, make your own. You won't regret it

Felicity Cloake · The Guardian

A bland curry for the unadventurous or a noble dish worthy of Mughal emperors? Do you add fruit and nuts, is yoghurt better than cream – and would you be caught dead ordering it in a curry house?

Felicity Cloake · The Guardian

Inexpensive, luxurious and dangerously easy, why does pâté seem to have gone out of fashion in this time of recession?

Felicity Cloake · The Guardian

Thai cuisine’s most delicious curry is also its most complex. Thankfully, our resident perfectionist is here to help you master your massaman

Felicity Cloake · The Guardian

Chicken pie is the ultimate winter comfort food. But should you roast or poach the bird, top it with shortcrust or puff – and what goes into the sauce? Felicity Cloake has the perfect recipe

Felicity Cloake · The Guardian

The chicken version of the luscious Indonesian classic is similarly laced with coconut, but it’s ready in just 90 minutes, a fraction of the time needed for traditional beef rendang. But how to make the definitive version?

Felicity Cloake · The Guardian

Felicity Cloake: Do you like Indonesian, Malaysian or Thai-style satay, what sort of meat do you use – and what goes into the make-or-break marinade and sauce?

Felicity Cloake · The Guardian

The robustly spiced kebab shop rotisserie favourite is tricky to reproduce at home, but far from impossible if you stick to a few simple rules

Felicity Cloake · The Guardian

Can anyone make better chicken soup than a Jewish mother, and can a good one really cure colds and soothe all ills?

Felicity Cloake · The Guardian

Felicity Cloake: Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? And do you serve yours with bread or couscous?

Felicity Cloake · The Guardian

Felicity Cloake: Is chicken tikka masala the ultimate spicy comfort food or a shameful British abomination – and is it worth making at home?

Felicity Cloake · The Guardian

Our resident perfectionist takes on the classic French dish of garlic-flavoured chicken in garlic sauce, which is nowhere near as garlicky as you might imagine

Felicity Cloake · The Guardian

This braise of chicken marinated in sweet onions, tangy citrus and warm chilli is Senegalese sunshine on a plate – but who makes the sunniest?

Felicity Cloake · The Guardian

What could be more refreshing a starter than cucumber soup made with creme fraiche, lots of garlic and plain yoghurt? Perfect …

Felicity Cloake · The Guardian

On a cold winter's night, few things beat a warming bowl of chilli

Felicity Cloake · The Guardian

Does the British version of chilli con carne have its own merits, or is it an affront to one of the American southwest's proudest pieces of culinary heritages?

Felicity Cloake · The Guardian

This comforting ‘cheese soup’ is a classic dish served with tortillas and adored by Texans. But how to get the texture and flavour spot on?

Felicity Cloake · The Guardian

Felicity Cloake: add prawns or let the pork stand alone? What’s the perfect mix of spices? And do you steam, pan-fry or boil for the perfect little parcel?

Felicity Cloake · The Guardian

Not a torte, not a mousse, not a pudding, but a cake which actually tastes of chocolate: fluffy and light enough to eat at tea time, rich enough to serve with a dollop of creme fraiche for dessert. What’s your favourite type of of chocolate cake?

Felicity Cloake · The Guardian

Are chocolate chip cookies America's single greatest contribution to world cuisine?

Felicity Cloake · The Guardian

In these dog days of the summer holidays, this is the perfect activity to make everybody happy. And, best of all, licking the bowl is positively encouraged

Felicity Cloake · The Guardian

Like the best romantic entanglements a good chocolate fondant is hot and intense with a meltingly soft centre. How do you ensure success?

Felicity Cloake · The Guardian

Of all the food crazes of recent years, are macarons worth the hype?

Felicity Cloake · The Guardian

The sweet mellowness of pear is the perfect foil for bitter dark chocolate in this classic British pudding

Felicity Cloake · The Guardian

Romance in a ramekin for Valentine’s Day. Simple to make and guaranteed (probably) to melt the hardest heart

Felicity Cloake · The Guardian

It’s the fudgy crumb, crackly casing and luxuriant cream centre that elevate this French showstopper above the workaday swiss roll

Felicity Cloake · The Guardian

A rich, smooth chocolate sauce is a deeply joyous thing. What would be in, and on, your ultimate ice-cream sundae?

Felicity Cloake · The Guardian

Harder to find than chocolate ice-cream, chocolate sorbet has an elegance other flavours cannot match and is surprisingly easy to make at home

Felicity Cloake · The Guardian

This is a great showstopper for Easter weekend, and nowhere near as hard as some recipes make out

Felicity Cloake · The Guardian

The world loves Nutella, but by ditching the palm oil and adjusting the sugar content, you can enjoy an even tastier jar of dark delight

Felicity Cloake · The Guardian

Felicity Cloake: Easter brings a banquet of below-par chocs. Celebrate the good stuff instead by making some delicious truffles – but will you top them with sea salt, cocoa or yet more chocolate?

Felicity Cloake · The Guardian

Should a Christmas cake be dark and rich, or lighter and zestier? And what of those continental contrivances panettone and stollen?

Felicity Cloake · The Guardian

Felicity demonstrates how to make the most of leftover Christmas pudding in a delicious, alternative version of the classic festive trifle

Felicity Cloake · The Guardian

With ‘Stir-up Sunday’ nearly upon us, it’s time to get mixing your Christmas pud. But which fruit to cram it with? And which booze works best?

Felicity Cloake · The Guardian

All that leftover turkey traditionally calls for curry – but what’s the best recipe for one that doesn’t require many fresh ingredients, or too much work?

Felicity Cloake · The Guardian

Felicity Cloake: Do you use butter and honey or keep it simple with sugar? Is there anything finer to eat around the bonfire, and do you make any other recipes that are more akin to a science experiment?

Felicity Cloake · The Guardian

Felicity Cloake: Do you like your chowder New England-style, is it the best seafood soup – and does anyone have a traditional British recipe for clams?

Felicity Cloake · The Guardian

St Andrew’s Day is approaching and this traditional Scottish soup is an ideal celebratory dish. But would you add sausage? Or prunes?

Felicity Cloake · The Guardian

Felicity Cloake: Does granita beat ice-cream on a hot day, is coffee the best flavour, and are there any shortcuts to achieving that gorgeous granular texture?

Felicity Cloake · The Guardian

St Patrick’s Day should not be the only excuse to make this incredibly comforting dish of buttery mash and greens – here’s how to make colcannon perfectly

Felicity Cloake · The Guardian

Felicity Cloake is determined to make coleslaw cool again. Or, at least, nice. How do you make yours?

Felicity Cloake · The Guardian

Is coq au riesling a fresher alternative to coq au vin or its poor northern relation? Would you add black pudding, grapes or even dill – and where can you find good-value riesling?

Felicity Cloake · The Guardian

Is coq au vin the best chicken stew ever or a triumph of the French talent for culinary self promotion? Which other Gallic classics deserve a revival?

Felicity Cloake · The Guardian

Felicity Cloake revives an old dinner party favourite - the perfect coq au vin

Felicity Cloake · The Guardian

AKA scallop gratin in a creamy, white-wine sauce topped with parsley breadcrumbs

Felicity Cloake · The Guardian

A tried-and-tested take on a late-summer New England speciality that you’ll devour with glee

Felicity Cloake · The Guardian

Felicity Cloake: Do you like this US classic sweet and dense or savoury and crumbly? Do you season with bacon fat, and add cheese or chillies? Or do you avoid it altogether in favour of bread made from wheat?

Felicity Cloake · The Guardian

Best of British or school-dinner stodge? Is tinned beef unbeatable, or do you make your own? And are fried eggs mandatory – or just greedy?

Felicity Cloake · The Guardian

Felicity Cloake: Traditional recipes call for shortcrust pastry encasing beef, potatoes, swede and onion – but do you prefer cheese and onion, chicken and vegetable or even a clanger or a bridie?

Felicity Cloake · The Guardian

Felicity Cloake: Retro classic or best left in the 50s? This not-so-posh nosh revamp could make a right royal triumph of your wedding supper

Felicity Cloake · The Guardian

Felicity Cloake: Would you splash out on mincing and sous-vide machines in pursuit of the perfect pâté de campagne? Order pig fat and offal from the butcher? Or just pop to the supermarket for some Shippam’s meat paste?

Felicity Cloake · The Guardian

Whether you call them chips or fries, they make an excellent ersatz healthy alternative to a green salad. But do you go thick or thin? And should you use olive or vegetable oil?

Felicity Cloake · The Guardian

Got a glut of gourds on your hands? Get grating! But should you salt them, do you need baking powder and is it worth adding herbs, spices and cheese?

Felicity Cloake · The Guardian

This is the time of year to turn superb British crab into an American institution: crab cakes

Felicity Cloake · The Guardian

Felicity Cloake: A comforting bowl of pasta dressed with fresh, zesty crab is perfect spring fare – and this shellfish is just coming into season too, despite the weather

Felicity Cloake · The Guardian

This lavish twist on everyday cheese on toast is making a comeback, so let our resident perfectionist show you how to elevate a comfort-food favourite

Felicity Cloake · The Guardian

This classic dessert is fresh with seasonal raspberries and bolstered by Scottish oats and whisky. But should those oats be rolled or coarse? And if traditional crowdie can’t be found, will whipped double cream take its place?

Felicity Cloake · The Guardian

This characteristically Southern belle of a dish can be made in many ways, but which version is the cream of the crop?

Felicity Cloake · The Guardian

Felicity Cloake: For some reason, a bowl of custard isn't seen as an appropriate dessert for a grown adult – but scorch the top and give it a French name and it's suddenly all sophisticated

Felicity Cloake · The Guardian

Does this gently jiggling French fancy need cream or milk, caster sugar or muscovado – and how do you get it to set without going rubbery?

Felicity Cloake · The Guardian

Wheat, buckwheat or chestnut flour? Milk, double cream or beer in the batter? Do they need any flavourings – and what do you dollop on top?

Felicity Cloake · The Guardian

Freshly cooked potato crisps are a far cry from the bagged variety, but what variety of spud should you use, how do you ensure they go crispy without burning – and is the superior taste worth all the effort?

Felicity Cloake · The Guardian

Tofu’s not just a difficult thing to love; it’s a difficult thing to cook – but with the right steps, you can achieve a crispy crust and silky interior. But how firm should your bean curd be? And do you need to coat it for crunch?

Felicity Cloake · The Guardian

Is the croque monsieur the world's finest sandwich, or an overrated Parisian cafe cliche?

Felicity Cloake · The Guardian

The humble crumble must be one of our national treasures, but can anyone make it better than a dinner lady? What do you put under it, and what do you serve with it?

Felicity Cloake · The Guardian

Full-flavoured, hearty, and comfortingly creamy, is cullen skink the world's finest fish soup?

Felicity Cloake · The Guardian

They may be pennies a packet, but the ubiquitous custard cream can be a revelation if you make them at home. But who has come up with the ideal bake?

Felicity Cloake · The Guardian

Felicity Cloake: The road to richness is strewn with lumps of curdled egg. Is your perfect custard a pouring sauce or something you can stand a spoon in?

Felicity Cloake · The Guardian

Not to be confused with the Portuguese or French versions, this silky dessert in a crisp crust is a British classic. But should the pastry be enriched with sugar – and should your custard be made with cream or milk?

Felicity Cloake · The Guardian

How highly does dal rank among your favourite comfort foods?

Felicity Cloake · The Guardian

There’s dal, and then there’s dal makhani . Here’s how to make this gently spiced, luxuriant and defiantly rich Indian dish

Felicity Cloake · The Guardian

With their savage, intense flavour, damsons are what autumn is all about – and a fool is the best way to eat them. But should you use custard or cream, caster sugar or muscovado – and how do you get the stones out?

Felicity Cloake · The Guardian

A quick noodle dish laced with smoky chilli oil and tingly Sichuan pepper is the ideal choice for Chinese new year

Felicity Cloake · The Guardian

A retro canape, but an wickedly popular one. Do you prefer yours with an almighty kick or just a hint of heat?

Felicity Cloake · The Guardian

Do you choose calves’ or lambs’ kidneys, are they best cut in chunks or in their whole curvy shape? Should you add mustard, salt or cayenne pepper? Are they the perfect birthday breakfast? And do they always smell faintly of urine?

Felicity Cloake · The Guardian

Felicity Cloake: It's the good, old British staple – and it's always there for you, come rain or shine. Just don't expect it to do anything for your digestion …

Felicity Cloake · The Guardian

While apples are abundant and cheap, it’s the ideal time to bake a classic British apple cake? But which apple variety is best and does a cheese topping work?

Felicity Cloake · The Guardian

These moreish rice and dal pancakes are a traditional breakfast staple in south India, but they’re versatile enough to stuff with anything you like and enjoy any time

Felicity Cloake · The Guardian

The pistachio-crammed craze makes a superb gift. Our in-house perfectionist tries all the fiddly bits for you …

Felicity Cloake · The Guardian

A thrifty but hearty traditional Irish sausage, bacon and potato stew – could there be a definitive version?

Felicity Cloake · The Guardian

This traditional northern treat is crisp and filled with dried fruit – but which fruit? And should they be nestled in flaky or puff pastry?

Felicity Cloake · The Guardian

What do you like to put in your fried rice, or will you be celebrating Chinese new year with something a little more sophisticated?

Felicity Cloake · The Guardian

Hard or soft boiled? What about hard steamed? Coarsely chopped or mashed with a fork? Mayonnaise or mustard – or both? White or brown bread? The beauty of the classic sandwich-filler ‘lies in its simplicity’

Felicity Cloake · The Guardian

Felicity Cloake: Is Christmas not Christmas without eggnog, or do you prefer mulled wine – or another festive tipple entirely? Which spirits and spices do you use, and does anyone serve eggnog warm?

Felicity Cloake · The Guardian

Whether it’s sipped after dinner or launching the New Year’s Eve celebrations, it’s just the thing – but what are the little secrets to creating perfection in a glass?

Felicity Cloake · The Guardian

Felicity Cloake: Do you make falafel with chickpeas or broad beans, what do you serve them with – and are they the best vegetarian fast food ever?

Felicity Cloake · The Guardian

In the Middle East, this chopped salad is eaten at almost every meal. Should yours include radishes, peppers or both? And is it a no-no to add feta?

Felicity Cloake · The Guardian

If the mass-produced variety has put you off, bake these sticky pastries yourself for a true taste of nostalgia. But should your figs be soft or dried? And what flavours will balance the sweetness?

Felicity Cloake · The Guardian

Everyone in the UK has an opinion on this British classic, and here is our resident perfectionist’s …

Felicity Cloake · The Guardian

There is no need to settle for frozen fish fingers. So should you fry, grill or bake? Stick with cod or swap in salmon? And do you serve them with mash or eat them in a sandwich?

Felicity Cloake · The Guardian

What's your favourite fish pie recipe, and what are your top tips for a guilt-free, truly sustainable filling?

Felicity Cloake · The Guardian

If good fish tacos aren’t on your local takeaway menu, they’re fun to make at home – and here’s how

Felicity Cloake · The Guardian

What are your top tips to prevent premature disintegration, and are fishcakes the best thing leftover mash can aspire to?

Felicity Cloake · The Guardian

AKA tarte flambée, flammekueche is a Franco-German version of pizza, with almost as many versions. Luckily, our resident perfectionist has tried more than her fair share ...

Felicity Cloake · The Guardian

The flan pâtissier is the ultimate custard tart, but who makes the ultimate ultimate? Our resident perfectionist distills one from the flaniverse …

Felicity Cloake · The Guardian

This olive-oil soaked Italian bread is delicious topped with sun-dried tomatoes or olives, but should you go for plain flour for a soft crumb, or strong flour and semolina for a chewier texture?

Felicity Cloake · The Guardian

They’re a French fancy that’s been the undoing of many a MasterChef contestant, but opinion is divided as to just how you cook them. Boiled in butter, anyone?

Felicity Cloake · The Guardian

The Swiss cheese fantasia can still melt hearts on Valentine’s Day – but which cheeses make the winning pot? Which wine do you need to cut through the fat? And how do you stop it – and your date – from splitting?

Felicity Cloake · The Guardian

A properly appley bake with just the right balance of gooeyness and crunch

Felicity Cloake · The Guardian

Rich and warming, this is a dish to make while the last gasp of winter is in the air. Which other bistro classics are worthy of revival?

Felicity Cloake · The Guardian

With such a simple dish, and so many ways to make it, can one really distil the ultimate version of pasta al pomodoro crudo? Our resident perfectionist finds out …

Felicity Cloake · The Guardian

Felicity Cloake: Can you eat five? Use your favourite ingredients to customise this cold chocolate treat that's ideal for hot weather

Felicity Cloake · The Guardian

If you can turn out exquisite fried eggs every single time you've got one over on most cooks. What's your secret?

Felicity Cloake · The Guardian

A deep-fried delight that sings of the seaside – serve up and let everyone dig in. So whose version gets it just right?

Felicity Cloake · The Guardian

Froyo is having another moment, 30 years after it emerged as a low-fat altnerative to ice cream. Make your own to avoid the extra sugar and additives found in some shop-bought varieties – as well as the hefty price tag

Felicity Cloake · The Guardian

Hardly anyone owns a pizza oven, or even an oven hot enough to cook pizza in, so what a joy it is that you can make a brilliant one in a pan

Felicity Cloake · The Guardian

Really good fudge is one of those things that is simple to make, but all-too-easy to muck up without a good idea of what you’re after

Felicity Cloake · The Guardian

The Middle East’s favourite bean stew is a simple yet celebrated affair, and known, variably, as ‘the rich man’s breakfast’, ‘the shopkeeper’s lunch’ and ‘the pauper’s supper’ – but what’s the definitive version?

Felicity Cloake · The Guardian

Shells on or off? Spicy or sour? How you like your garlic prawns is very personal – but that isn’t going to stop our resident perfectionist from assembling her ideal version

Felicity Cloake · The Guardian

It’s the height of game season, so it’s cheap, plentiful and the ideal choice for a warming autumn stew – just top with pastry to turn it into pie

Felicity Cloake · The Guardian

Are you an old-school supermarket baguette fan, do you prefer a simple Italian-style toast or have you your own approach to combining cloves and loaves?

Felicity Cloake · The Guardian

Should this traditional dessert have a dough or pastry base - and which variety of fruit works best?

Felicity Cloake · The Guardian

Baked beans done the Greek way, using the fattest butter beans you can find

Felicity Cloake · The Guardian

Is ginger the king of winter cakes, or do you have another favourite companion for a cup of tea at this time of year?

Felicity Cloake · The Guardian

Felicity Cloake: Are vegetarian sausages ever as good as their meaty counterparts, and is there a better veggie variety than the cheese- and leek-filled glamorgan?

Felicity Cloake · The Guardian

As much chocolate as possible and a good pinch of salt are essentials. But which gluten-free flour should you use for a deliciously squidgy result?

Felicity Cloake · The Guardian

The much-loved choc-chip biccie in trouble-free format for the gluten-intolerant … but who makes the best version?

Felicity Cloake · The Guardian

Felicity Cloake: They may look intimidating but – if you agree with Italians that food is very, very important – they're worth the effort

Felicity Cloake · The Guardian

These fluffy ricotta dumplings are all about simplicity – here’s how to do them yourself

Felicity Cloake · The Guardian

Does Goan fish curry float your boat, or do your seafood curry allegiances lie elsewhere?

Felicity Cloake · The Guardian

A simple choux pastry mixed with gruyere, parmesan or cheddar, these fancily named cheese puffs are perfect Christmas fare

Felicity Cloake · The Guardian

Felicity Cloake: The Hungarian original may properly be a soup, but the rich flavours and distinctive sweet paprika work brilliantly in this thicker stew version

Felicity Cloake · The Guardian

Felicity Cloake: Is granola muesli with pretensions, or a breakfast of the gods? And is sweet and spicy or plain and puritan the way to eat it?

Felicity Cloake · The Guardian

Felicity Cloake: It's a simple dish, but getting the flavours, texture and rich sauce of this French classic – a perfect accompaniment to spring lamb – just right is trickier than it looks

Felicity Cloake · The Guardian

Felicity Cloake: Would you cure your own salmon, are dill and Dijon mandatory, and which other healthy yet delicious foods are getting you through the dark days of January?

Felicity Cloake · The Guardian

Both tantalising and restorative, zesty and creamy, this Greek take on chicken soup hits all the right notes and is perfect for Easter

Felicity Cloake · The Guardian

Felicity Cloake: Is the Greek salad a culinary cliche or summer classic? How do you perfect such a simple dish – and has anyone ever had a really bad one?

Felicity Cloake · The Guardian

Felicity Cloake: Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?

Felicity Cloake · The Guardian

The malty, treacly and slightly sweet traditional Irish bread: our resident perfectionist weighs up the options and comes up with her own perfect version

Felicity Cloake · The Guardian

Ask a Cajun who makes the best gumbo and the answer is usually 'mamma'. But should it contain okra or filé powder? Now you're asking

Felicity Cloake · The Guardian

Much loved in Kent, it remains largely unknown elsewhere, but there’s no reason this refreshingly simple tart shouldn’t score with pastry lovers all over

Felicity Cloake · The Guardian

Are croquetas the last word in tapas – and if so, what's your favourite filling?

Felicity Cloake · The Guardian

If a potato has any place at all on the breakfast table, surely it must be in the form of butter-golden, crispy yet fluffy, hot hash browns