Felicity Cloake

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

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

Felicity Cloake · The A-Z of Eating: A Flavour Map for the Adventurous Cook

Felicity Cloake's gluten and dairy-free dense almond cake is the perfect treat for afternoon tea. This Mediterranean-inspired recipe is delicious with Greek yoghurt.

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 A-Z of Eating: A Flavour Map for the Adventurous Cook

These Indian-inspired Aloo Tikki Scotch eggs are a fun alternative to the traditional version, perfect for enjoying at your next picnic.

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

Perfect for a relaxed winter dinner party, this warming Alpine Macaroni Cheese is rich and creamy, finished with a crispy breadcrumb topping.

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

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

This sweet, light and simple pineapple dessert, Ananas au Rhum, is perfect for following a heavy main course.

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

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 …

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

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

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 …

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 · Perfect Host: 162 easy recipes for feeding people and having fun

Felicity Cloake's recipe for bacon and marmalade cornbread makes for a perfect breakfast addition, served with plenty of butter.

Felicity Cloake · The Guardian

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

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

Felicity Cloake · The Guardian

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

Felicity Cloake · The A-Z of Eating: A Flavour Map for the Adventurous Cook

This dish of beetroot noodles with goats cheese, toasted walnuts and baby kale looks and sounds impressive, but is super simple to make.

Felicity Cloake · The Guardian

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

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

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

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

Felicity Cloake · The Guardian

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

Felicity Cloake · The Guardian

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

Felicity Cloake · The Guardian

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

Felicity Cloake · The Guardian

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

Felicity Cloake · The Guardian

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

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

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

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

Felicity Cloake · The Guardian

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

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

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

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

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)

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

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

These chicken, chorizo and pepper pies are delicious served straight from the oven or packed up for a picnic.

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?

Felicity Cloake · The Guardian

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

Felicity Cloake · The A-Z of Eating: A Flavour Map for the Adventurous Cook

This lighter take on the traditional this no-bake chocolate orange cheesecake is perfect as a dinner party dessert.

Felicity Cloake · The Guardian

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

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?

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

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

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

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

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

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

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

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 …

Felicity Cloake · The Guardian

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

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

Felicity Cloake · The Guardian

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

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

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

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

Felicity Cloake · The Guardian

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

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

These delightful Espresso, Fig and Walnut Muffins from Felicity Cloake, would be perfect to enjoy at breakfast or as an easy snack.

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

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

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

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

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

Felicity Cloake · The Guardian

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

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

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?

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

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

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

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

This classic gooseberry and elderflower fool recipe from Felicity Cloake is a quintessentially summertime British treat.

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

Felicity Cloake · The A-Z of Eating: A Flavour Map for the Adventurous Cook

Make this gluten-free, grain-free cauliflower tabbouleh from Felicity Cloake's A-Z of Eating for a delicious, light summer side dish. Perfect served with grilled or roast meat.

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

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

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

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

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

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

Felicity Cloake · The Guardian

How to make the Korean staple that conquered the world

Felicity Cloake · The Guardian

Our resident perfectionist gives the classic Greek lamb bake a onceover

Felicity Cloake · The Guardian

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

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

Felicity Cloake · The Guardian

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

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

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

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

Felicity Cloake · The Guardian

The ultimate feel-good dessert in nine simple steps

Felicity Cloake · The Guardian

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

Felicity Cloake · The Guardian

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

Felicity Cloake · The A-Z Of Eating

At the very real risk of sounding like Miss Marple, I can think of few better companions for a winter’s afternoon than a box of Fortnum & Mason violet and rose creams and a good book. I’m a big fan of the delicate perfume of violets in particular, which marries beautifully with sweet almonds in this nutty take on the classic sweet — don’t be tempted to leave out the salt, it really makes them.

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

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

Felicity Cloake · The Guardian

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

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

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

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

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

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

Felicity Cloake · The Guardian

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

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

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

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

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

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

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 · Perfect Too

Discover how to bake the perfect Banana Bread with this tried and tested recipe from Felicity Cloake. The bananas give this easy-to-make cake a natural sweetness and a glorious gooeyness.

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

Felicity Cloake · The Guardian

These spuds look a lot more work than they are. But it’s important to follow a few simple steps to achieve that crisp, buttery and Instagrammable end result

Felicity Cloake · The Guardian

Is being doused with hollandaise the highest state to which asparagus can aspire, or a fancy French affectation that has no place on one of our finest seasonal ingredients?

Felicity Cloake · The Guardian

Fight the powder: when only a genuine, honest-to-god silky smooth hot chocolate will do, you don't want to make a horlicks of it

Felicity Cloake · The Guardian

Caution! Preparing a hotdog can be fraught with danger – so should you grill, bake, fry, or steam your sausage? And is the best banger made from pork or beef?

Felicity Cloake · The Guardian

What do you like to put in your hot toddies, and if you don't favour them, what warms your cockles and cuts through your colds at this time of year?

Felicity Cloake · The Guardian

This favourite Mexican brunch dish may be only egg, tortilla, salsa and maybe a few beans, but it’s much more than the sum of its parts

Felicity Cloake · The Guardian

Is hummus a near-sacred foodstuff, or a bland, beige paste with good PR?

Felicity Cloake · The Guardian

The classic French childhood treat of sticky poached meringues in a pool of sweet custard

Felicity Cloake · The Guardian

A recipe for a rich fruit loaf that’s apt for a cuppa on Ireland’s patron saint’s day – or indeed with a little nightcap of whiskey ...

Felicity Cloake · The Guardian

The ideal way to celebrate St Patrick’s Day or an abomination best left in the Irish theme pub? Do you use espresso or filter, plain old whiskey or added liqueur – and just how do you get the cream to float on top?

Felicity Cloake · The Guardian

Cheap, simple and satisfying – Irish stew is the culinary equivalent of a big, woolly scarf

Felicity Cloake · The Guardian

The mass-market version of this quintessentially British treat is quite hard and dry, but you can make your own lighter, fluffier base and top with as much jelly and chocolate as you like

Felicity Cloake · The Guardian

Deep fried, dusted with sugar and crammed with jam, is the British doughnut the finest of its ilk?

Felicity Cloake · The Guardian

The rich and aromatic Jamaican coconut and fish stew in just a few easy steps

Felicity Cloake · The Guardian

This creole/cajun classic is a hearty one-pot that hits the spot like nothing else. And, ingredients-wise, almost anything goes – just don’t stint on the sausage …

Felicity Cloake · The Guardian

There are as many different recipes for kare raisu as there are cooks who make it, so can our in-house perfectionist discover the winning formula?

Felicity Cloake · The Guardian

How do you make your jerk chicken – or do you prefer pork, fish, or goat? And which other Caribbean dishes deserve to be better known in this country?

Felicity Cloake · The Guardian

The only good thing to come out of the kale cult madness are these crunchy, salty, deliciously rich crisps (or chips). But should you use curly kale or black? Deep-fried or baked? And which seasoning goes best?

Felicity Cloake · The Guardian

Is kedgeree the breakfast of kings or is eating fish before lunchtime a bit too 19th century?

Felicity Cloake · The Guardian

Every culture has its favourite mince dishes, and the Indian subcontinent’s version is rich in flavour, velvety in texture and aromatically spiced

Felicity Cloake · The Guardian

A southern US speciality with a rich, custard filling and tangy, lime overtones. It’s not a million miles away from a cheesecake, but whose is the best recipe?

Felicity Cloake · The Guardian

There are many versions of the much-loved Middle Eastern snack. Here’s my favourite

Felicity Cloake · The Guardian

A Korean national favourite and an enterprising way to spice up Shrove Tuesday (or plain old ‘pancake day’ in the UK)

Felicity Cloake · The Guardian

This classic Greek dish needs some serious time and TLC. But the results are more than worth it …

Felicity Cloake · The Guardian

Layer upon layer of ridiculous ice-cream decadence: is it even possible to make the definitive knickerbocker glory?

Felicity Cloake · The Guardian

Perfect for sharing, Korean fried chicken differs from other takes on the finger-lickin’ classic in that it often comes bathed in sauce. Cold beer optional

Felicity Cloake · The Guardian

Tender chicken, spring onions, the fruity heat of Sichuan peppercorns, smothered with a subtly sweet-and-sour sauce: perfect dinner for one. But what’s the best recipe?

Felicity Cloake · The Guardian

These citrussy, pork- and rice-stuffed dolma are traditionally served at Orthodox Christmas, but which combination of fillings is the most delicious?

Felicity Cloake · The Guardian

There are as many recipes for laksa as there are cooks who make this fragrant Asian soup, but we’ve run the rule over a few and come up with our own definitive take

Felicity Cloake · The Guardian

Felicity Cloake: There are endless varieties of this meaty Middle Eastern delight. But is there a version that stands out above the rest?

Felicity Cloake · The Guardian

This much-loved Moroccan stew is an adaptable dish, here made rich and sticky with fruit and spice to complement tender, slow-cooked lamb

Felicity Cloake · The Guardian

Australians are very protective of their national cake, and with good reason, but who makes the best?

Felicity Cloake · The Guardian

Felicity Cloake: Is it possible to improve on the simple perfection of the original Lancashire hotpot – and where do you get your mutton?

Felicity Cloake · The Guardian

Just to be clear, that's 'lasagne' as in a baked dish of flat pasta and bolognese sauce. Do you prefer the British, American or Italian style?

Felicity Cloake · The Guardian

An unapologetically hearty dish to warm the cockles in March. Do you leave the peel on the spuds? Puree the soup? Add onions and garlic? And what dollop of dairy does it need?

Felicity Cloake · The Guardian

So free of culinary airs and graces, so full of warmth and flavour

Felicity Cloake · The Guardian

Bring a golden glow to January with a Victorian classic, and, no matter if you’re looking to be eased into the day or hit with a full-on acid trip, there’s a variation for you

Felicity Cloake · The Guardian

Felicity Cloake: Is this citrus sponge a big wet sticky kiss of a teatime treat, or a damp squib?

Felicity Cloake · The Guardian

Felicity Cloake: Is lemon meringue pie an ostentatious delight deserving of modernisation, or a retro dessert best left in the past? And which other dated desserts deserve a revival?

Felicity Cloake · The Guardian

Felicity Cloake: The posset is a medieval drink that has made a comeback as a modern dessert. Is it Britain's best creamy pudding – and have you tried any versions other than lemon?

Felicity Cloake · The Guardian

Genuinely the most refreshing thing on the planet or ice cream's poor cousin?

Felicity Cloake · The Guardian

Felicity Cloake: Forget that colourless carbonated stuff – real lemonade is sweet and sour and 10 times as refreshing. But do you add salt, or cucumber, or mint? Time for some taste tests

Felicity Cloake · The Guardian

Simple and rustic is the way to go for this Scottish take on the much-loved winter warmer, says our resident perfectionist

Felicity Cloake · The Guardian

Our resident perfectionist picks 10 of the best from her recipe archive

Felicity Cloake · The Guardian

With the autumn mists come thoughts of comfort food. What's your take on mac and cheese?

Felicity Cloake · The Guardian

Marcel Proust’s favourite cake has mysterious origins, but there’s nothing obscure about its sublime buttery flavour and fluffy texture

Felicity Cloake · The Guardian

Felicity Cloake: Do you eat your malt loaf plain, topped with cheese, loaded with butter or, heretically, toasted? And what other malty recipes float your boat?

Felicity Cloake · The Guardian

The most refreshing drink on earth, or second best to a cold beer with a curry? Do you like them sweet or salty, spiced, fruity or plain, and what is the best type of yoghurt to use?

Felicity Cloake · The Guardian

Spicy, salty, moreish mapu tofu is an intensely aromatic dish to win over tofu sceptics. But what’s the best way to make it?

Felicity Cloake · The Guardian

This deliciously citrussy pudding, with its jammy, caramelised top, is just the ticket for a cold winter’s evening

Felicity Cloake · The Guardian

Once you’ve tried Marmite pasta, you can never go back. Haters look away now …

Felicity Cloake · The Guardian

The humble marshmallow is infinitely better when made at home – just remember these unabashed sugar bombs should be a rare pleasure

Felicity Cloake · The Guardian

It is the quintessential cocktail. But for a recipe involving just two ingredients, the debate over its correct preparation is endless. Vodka or gin? How wet? How cold? Shaken or stirred? And should you ever use salt?

Felicity Cloake · The Guardian

Felicity perfects this spongy, flavourful, Indian-style breakfast omelette, but the spices and aromatics are surely up to you

Felicity Cloake · The Guardian

The classic northern pie gets the Felicity Cloake treatment

Felicity Cloake · The Guardian

How to recreate the salty, chewy pork bits of a carbonara? How do you sub egg and cheese? Luckily, our resident perfectionist has tested all the options to melty perfection …

Felicity Cloake · The Guardian

Make your meat go further with this classic US comfort food recipe. But which meat do you prefer to use?

Felicity Cloake · The Guardian

Bank balance be damned – this caramel-chocolate-shortbread classic is not just for the 1%. But should you use almonds, semolina or just flour, is it worth making caramel from scratch and can you improve on a plain chocolate topping?

Felicity Cloake · The Guardian

Minestrone is a big bowl of carb-based joy with a hefty garnish of vegetables to gladden the heartstrings of health. Is there a British equivalent of this soup for all seasons?

Felicity Cloake · The Guardian

It would take a lifetime to address all the possible variations of this Japanese classic. But this version from chilly northern Hokkaido is my favourite

Felicity Cloake · The Guardian

There are several ways up western Europe’s highest mountain, but what’s the best way to make the eponymous dessert?

Felicity Cloake · The Guardian

This shellfish winter warmer from western France features plump mussels in a delicately spiced, creamy sauce. But whose version is best?

Felicity Cloake · The Guardian

Which other dish is both a culinary classic and bona fide fast food?

Felicity Cloake · The Guardian

A summer holiday favourite perfect for the British spring's combination of scintillating sunshine and sudden sharp showers

Felicity Cloake · The Guardian

It’s a relic of the Raj and sits ignored on many Indian restaurant menus, yet the soup is one of the great gastronomic hybrids. So what’s the best way to get east to meet west?

Felicity Cloake · The Guardian

Felicity Cloake: Do you need a tandoor to make proper naans, are chapatis or parathas a better bet, and has anyone mastered homemade stuffed flatbreads?

Felicity Cloake · The Guardian

Felicity Cloake: Is this student staple cheesy Tex Mex junk or the perfect finger food? Can radishes ever replace jalapeños – and is it best with or without beef?

Felicity Cloake · The Guardian

This Canadian staple has long been interpreted differently, with various nuts and biscuit bases, but which version nails it?

Felicity Cloake · The Guardian

Indonesian fried rice is one of the all-time great comfort foods, but has more variations than Indonesia has islands. So what’s the best recipe?

Felicity Cloake · The Guardian

This ‘rich rice’ is perhaps Malaysia’s most famous dish, but which rice to use? How much coconut? What sort of sambal? Our in-house perfectionist tries them all so you don’t have to

Felicity Cloake · The Guardian

Soup made with stinging nettles? You’d better believe it: this is a tried-and-tested spring classic – but make sure you have some rubber gloves to hand

Felicity Cloake · The Guardian

The perfect combination of rich-but-not-overly-so topping and crunchy base is very hard to get right. So what is the secret to this cheater’s cheesecake?

Felicity Cloake · The Guardian

No ice-cream maker, no returning to the freezer tub to churn every half hour. You might not get Mr Whippy, but you’ll get all the flavour and none of the hassle

Felicity Cloake · The Guardian

Are oatcakes delicious or dull, what do you top them with – and is it worth making your own? Felicity Cloake finds the perfect recipe

Felicity Cloake · The Guardian

Buttery, crisp, dunkable American classics – but what’s the definitive version?

Felicity Cloake · The Guardian

It’s the Japanese take on an altogether better fritter, but who makes it the best? Our resident perfectionist fries a few to find out

Felicity Cloake · The Guardian

Do you use smoked haddock or another fish? Hollandaise, bechamel, double cream – or all three? And which other elaborate breakfasts are worth getting up an hour early to make?

Felicity Cloake · The Guardian

Can another member of the fritter family beat the onion bhaji, do you eat them as a starter or a snack, and what do you serve with them?

Felicity Cloake · The Guardian

Are onion rings fast food’s most underrated dish? Do you like them big and battery or thin and crunchy – and does anyone actually like them squashed on top of a burger?

Felicity Cloake · The Guardian

‘Onion tart’ hardly describes this sumptuous mess of sweet onions studded with bacon and slumped into a shortcrust case

Felicity Cloake · The Guardian

Felicity Cloake: Have you tracked down English rose veal shin, where do you stand on the great tomato debate and is risotto alla milanese the best accompaniment?

Felicity Cloake · The Guardian

Give the salty half-shell favourites a deluxe Christmas upgrade. But what is the secret to recreating the original New Orleans greens?

Felicity Cloake · The Guardian

Our resident perfectionist puts the Thai street food stir-fry through its paces

Felicity Cloake · The Guardian

Felicity Cloake: Do you successfully create this popular Thai dish at home or do you opt for the takeaway version? From choosing the right noodles to the essential garnishes, this is a tricky one to master

Felicity Cloake · The Guardian

Felicity Cloake: Oven or hob? And what about stock? Picking your way through paella purists' recommendations can be more than a little tricky

Felicity Cloake · The Guardian

Is this the ultimate sandwich? If so, you’ve just found the definitive version …

Felicity Cloake · The Guardian

Does butter make a better batter, what’s the most ripping topping? Top tips for the perfect pancake recipe

Felicity Cloake · The Guardian

Felicity Cloake demonstrates her technique for making perfect pancakes in time for Shrove Tuesday

Felicity Cloake · The Guardian

The Tuscan alternative to panettone is a solid wedge of dried fruits and nuts, heavy with medieval spice and glued together with molten sugar

Felicity Cloake · The Guardian

Panna cotta must be one of the few truly great Italian desserts. Will anyone come out in support of the great British blancmange?

Felicity Cloake · The Guardian

Felicity Cloake: Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy – or do you have a better recipe for bread past its best?

Felicity Cloake · The Guardian

These compulsively snacky salt-crusted spuds are a Canary Islands favourite – and an unusual but excellent way to cook our own early-summer crop

Felicity Cloake · The Guardian

You’ll be surprised at the burst of flavour you can get from this thrifty Tuscan soup made mainly with tomatoes and bread

Felicity Cloake · The Guardian

In the north of England, parkin is a delightful Bonfire Night treat. But whose recipe makes the best version of this sticky ginger cake?

Felicity Cloake · The Guardian

Which mushrooms give the biggest umami hit? Which herbs and spices work best? The classic Italian sauce gets the onceover from our resident perfectionist

Felicity Cloake · The Guardian

Just spaghetti, butter, lemon, cheese and basil. Easy to perfect, and here’s how …

Felicity Cloake · The Guardian

How to make the perfect pasta al pomodoro

Felicity Cloake · The Guardian

It’s a summer favourite, but do you bake or fry the aubergines? Are tinned tomatoes acceptable? And is it best served with ricotta salata, parmesan or pecorino?

Felicity Cloake · The Guardian

Opinions vary on how much liquor to add to this creamy American favourite, but any version packs a rich punch

Felicity Cloake · The Guardian

Could food come any more comforting than a hearty bowl of pasta and beans? But which beans, and which pasta, to use?

Felicity Cloake · The Guardian

The ‘mad jumble of vegetables over pasta’, as made by our resident perfectionist

Felicity Cloake · The Guardian

Felicity Cloake: Are anchovies essential in ‘whore’s pasta’, do you top it with cheese, and what other store-cupboard standbys do you cook when the fridge is bare?

Felicity Cloake · The Guardian

Crisp, slightly salty pastry with a molten spiced filling: these custard tarts are a Portuguese classic for a good reason

Felicity Cloake · The Guardian

Why is patatas bravas so popular, and where serves the best examples? Are there any other tapa dishes which lend themselves to home cooking?

Felicity Cloake · The Guardian

This classic dessert adapts to whatever you fancy – fresh fruit, yoghurt, whipped cream or even coffee on your meringue

Felicity Cloake · The Guardian

Felicity Cloake: Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? And what else can you do with cheap and nutritious split peas?

Felicity Cloake · The Guardian

Emerald green with a show-stopping summery razzmatazz, pea soup is a reason to celebrate a glut of petits pois

Felicity Cloake · The Guardian

A fruity stew topped with something akin to a crumble dumpling, the cobbler is a beloved specialty of the southern US – but whose version will make it to your table?

Felicity Cloake · The Guardian

Should your nuts be roasted, fried, salted or raw? Emulsified with coconut, walnut or groundnut oil? Do you need sweeteners and flavourings – what about the smooth v crunchy debate?

Felicity Cloake · The Guardian

Felicity Cloake: Pecan pie – southern gem or pretender to the pumpkin's crown? What desserts will you be whipping up in honour of Thanksgiving?

Felicity Cloake · The Guardian

This simple, quick and spicy supper can be prepared with minimum fuss. But how ‘angry’ do you dare to make it?

Felicity Cloake · The Guardian

Tender, new-season peas cooked with buttery lettuce are a classic French celebration of spring, but is there a definitive method?

Felicity Cloake · The Guardian

Parcels of proper Polish comfort food, tested to the nth by our culinary perfectionist

Felicity Cloake · The Guardian

Many consider pilaf rice's finest hour. Do you prefer palau, pilau or plov, and do you have a trick for that all-important golden tah-dig?

Felicity Cloake · The Guardian

Muttar pilau, made with basmati rice and peas, can be enjoyed as a satisfying vegetarian main or as a glorious accompaniment

Felicity Cloake · The Guardian

With or without cherries and novelty cocktail sticks, this tropical drink’s a winner. But should you go for dark or light rum? Coconut water, coconut milk or something else? And how many paper parasols can you get away with?

Felicity Cloake · The Guardian

Our resident perfectionist puts the favourite school pudding through its paces

Felicity Cloake · The Guardian

Preparing the nation’s favourite dish at home begins with tracking down that all-important chilli

Felicity Cloake · The Guardian

The definitive guide to making this salty-sweet, deliciously oily yet crisp and fluffy Italian-French repast – think onion, olive and anchovy pizza

Felicity Cloake · The Guardian

This Middle Eastern staple is well worth the – minimal – effort to make at home

Felicity Cloake · The Guardian

Do you prefer thin and crispy Roman style pizzas, soft and chewy Neapolitan ones, or the hefty American versions?

Felicity Cloake · The Guardian

Felicity Cloake: This homely American classic is a wild west fruit pie and delicious with plums. But where does the name come from?

Felicity Cloake · The Guardian

Pears are notoriously difficult to find ripe and ready to eat, but thankfully they are as delicious cooked as they are fresh. So should you steep them in spiced wine or port, heat on the hob or in the oven? And which variety is best?

Felicity Cloake · The Guardian

Felicity Cloake: Is polenta pointlessly bland or a delicious starchy staple, do you like it soft or grilled, and what do you serve it with?

Felicity Cloake · The Guardian

The Italian version of hog roast, stuffed with garlic and herbs and generously salted, is utterly sublime. But lacking consensus on how to prepare it, I’ve had to spend a month testing slow-cooked pork and salty crackling

Felicity Cloake · The Guardian

Larb, larp, laap, lap … however you spell it, this salty-sour staple of south-east Asia has myriad versions, which won’t stop our resident perfectionist from seeking out the best

Felicity Cloake · The Guardian

The festive favourite gets our resident perfectionist’s treatment

Felicity Cloake · The Guardian

Is porridge the ultimate winter breakfast, or a gruel best left in the past? Do you prefer yours basic, austere even, or luxurious?

Felicity Cloake · The Guardian

This marvellous staple of the Portuguese kitchen is a rich bean stew with pork and sausages that makes an excellent one-pot feast. You might find it’s perfect for midweek …

Felicity Cloake · The Guardian

Do you favour potato salad dressed with mayonnaise, vinaigrette, or a scandalous Scandinavian-style splat of salad cream?

Felicity Cloake · The Guardian

A refined British classic and the perfect antidote to summertime yearnings for Mediterranean style seafood. Which other potted foods deserve a revival?

Felicity Cloake · The Guardian

Felicity Cloake: Do you have a soft spot for this retro classic? What kind of prawns do you use, is iceberg essential, and can any fancy sauces beat mayonnaise mixed with tomato ketchup?

Felicity Cloake · The Guardian

Choux pastry is seen as difficult to master, but once you know the basics, it’s really not at all – which means there’s no reason not to revive this retro classic

Felicity Cloake · The Guardian

A disappearing waistline, helpful fans and the taste of romance, all from one weekly food column

Felicity Cloake · The Guardian

Is it possible to cook delicious pulled pork without the smoke and drama of a barbecue pit? Felicity Cloake says it is (just don't tell the good ol' boys ... )

Felicity Cloake · The Guardian

As autumn’s array of delicious squashes hoves into view, this Italian classic is a welcome seasonal treat … but who makes the best version?

Felicity Cloake · The Guardian

They are simply fresh corn tortillas folded over melted cheese, and anything else you might fancy – but what’s the best way to go about making these Mexican morsels?

Felicity Cloake · The Guardian

Is this classic of the picnic basket due a revival, or are you happy to leave quiche to the wasps?

Felicity Cloake · The Guardian

There are many ways to get this berry jelly wrong, or just right – but our resident perfectionist has tried most of them, so you don’t have to

Felicity Cloake · The Guardian

The quest for the ultimate raspberry panna cotta may be over, with the proportions of dairy, fruit, and flavourings tested to the nth by our resident perfectionist

Felicity Cloake · The Guardian

This crimson cake should be showstoppingly gaudy – the baked equivalent of Dolly Parton. But should your colouring be artificial or natural? And what should you top it with?

Felicity Cloake · The Guardian

These two foodstuffs go hand in hand, and this tart is an excellent choice for Easter. If you still get hold of some bright pink forced rhubarb, even better

Felicity Cloake · The Guardian

It’s a comfort food classic, and great for when there’s still a bit of a chill in the air, but what does it take to make it just right?

Felicity Cloake · The Guardian

This is arguably the finest British summer dessert. Are you a custard fool, a cream fool, or some other kind of fool entirely?

Felicity Cloake · The Guardian

It’s a side dish enjoyed far beyond its Caribbean home, and goes with virtually everything. But do you use canned or dried pulses? And is this really the place for brown rice or pomegranate seeds?

Felicity Cloake · The Guardian

Can this Venetian dish only be made with fresh peas, or will frozen do? What about tinned? And that’s before we get started on the fork or spoon debate …

Felicity Cloake · The Guardian

The Venetian classic combines rice with cuttlefish and the ink thereof to create a rich, creamy, distinctly maritime dish. But which grain works best – and can you sub in squid?

Felicity Cloake · The Guardian

Light enough for spring lunch, hearty enough to satisfy as dinner on a chilly night, and as good a starter as it is a main

Felicity Cloake · The Guardian

While anyone can roast a potato, achieving perfectly crisp-skinned, buttery-fleshed deliciousness requires a little more thought …

Felicity Cloake · The Guardian

The once-unfancied brassica has usurped kale as the hipster vegetable of choice. No wonder: it is endlessly versatile and makes a great centrepiece

Felicity Cloake · The Guardian

It seems the Swiss reputation for secrecy extends to recipes: with little by way of guidance on röstis, Felicity Cloake was compelled to experiment

Felicity Cloake · The Guardian

The definitive method of making these boozy little classics

Felicity Cloake · The Guardian

The planter’s punch is a pleasingly laid-back classic. But what colour rum to use? Lemon or lime? And how do you keep it is as cold as possible without losing the punch?

Felicity Cloake · The Guardian

Spuds, boiled eggs, runner beans, mayo – and always, always ham ... or not. How to decide with so many recipes to choose from? As always, our resident perfectionist has a go ...

Felicity Cloake · The Guardian

There is no reason the Scandis should call dibs on this distinctive, flavoursome loaf, so here is a recipe for a simple, everyday rye. But should you mix this hardy grain with another flour? And what is the right way to get a good rise?

Felicity Cloake · The Guardian

Felicity Cloake: It's a classic vegetarian Indian restaurant dish that's quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable?

Felicity Cloake · The Guardian

Soft but firm, delicately chocolatey, luscious with apricot jam – a ‘grown-up chocolate cake’ that gets better with age

Felicity Cloake · The Guardian

Far from it being a recipe set in stone, even the choice of fish in a salade niçoise is up for debate. How do you make yours?

Felicity Cloake · The Guardian

Is salsa the prima ballerina of your summer sauce season? What's your secret?

Felicity Cloake · The Guardian

The Italian green sauce can be relied on to add zing to almost any dish and is infinitely tweakable – just don’t hold back on the anchovies

Felicity Cloake · The Guardian

Felicity Cloake: This fried, spicy dish is a staple favourite at most Chinese restaurants. But how should you do the batter? And is it better to deep or shallow fry?

Felicity Cloake · The Guardian

Felicity Cloake: Is salted caramel a fad or the world’s most delicious foodstuff? Does the sauce need any extra flavours – vanilla, rosemary, chilli – and what do you drizzle it on?

Felicity Cloake · The Guardian

This moreish Indian snack is packed with spice, but should the pastry be chewy and robust or crisp and flaky? And which folding technique is best?

Felicity Cloake · The Guardian

Felicity Cloake: Is sangria a holiday thirstquencher or drink of el diablo? What do you put in yours, and if you're not a fan, do any other summer punches hit the spot?

Felicity Cloake · The Guardian

Are sauteed potatoes even better than chips or just bubble and squeak without the cabbage?

Felicity Cloake · The Guardian

What's the best combination of flour and raising agents to produce the perfect scone?

Felicity Cloake · The Guardian

Pulchritudinous, portable and patriotic, this all-time British classic is ideal for jubilee weekend picnics. What else might grace your hamper this summer?

Felicity Cloake · The Guardian

This meat-and-potato stew has versions throughout northern Europe, and not even Liverpudlians agree what the best recipe is, but our resident culinary perfectionist won’t let that stop her ...

Felicity Cloake · The Guardian

Scrambled tofu? Don’t knock it until you’ve tried it. Just follow a few simple steps for the best texture and flavour

Felicity Cloake · The Guardian

A sharp, zesty winter pudding with a saucy surprise that appears as if by magic

Felicity Cloake · The Guardian

There’s more to Seville oranges than marmalade. Make the most of their brief season by turning them into this toast-topping, cake-covering citrus spread

Felicity Cloake · The Guardian

The classic Middle Eastern breakfast dish is spicy, hearty and cheap. But which veg do you use? Can you get away with tinned tomatoes? And do you reach for harissa, paprika or cayenne to bring the heat?

Felicity Cloake · The Guardian

Sweeter and more spring-like than Christmas cake, with marzipan disciples assembled on the top, does this feast-day favourite merit a comeback, or will you be sticking to hot cross buns?

Felicity Cloake · The Guardian

A sauce-splattered Singaporean signature dish that’s so good, you won’t mind the dry-cleaning bill afterwards – but what’s the definitive version?

Felicity Cloake · The Guardian

Felicity Cloake: Forget your memories of takeaway stodge – when done well, this Cantonese creation is colourful, light and nutritious

Felicity Cloake · The Guardian

This cool, crunchy Sichuan salad, drenched in garlicky dressing and fiery chillies, is now a global favourite. The secret? Make sure you bruise the cucumbers, rather than actually smash them

Felicity Cloake · The Guardian

A delicious dinner in 10 minutes – how can anyone not love the mackerel?

Felicity Cloake · The Guardian

This simple French classic is essentially lightly coated flatfish fried in butter - but who makes the best?

Felicity Cloake · The Guardian

Addictively hot and refreshingly crunchy, this Thai staple has been called the world’s best salad. But how long should you pound those chillies and how do you master that all-important texture for the shredded ingredients?

Felicity Cloake · The Guardian

A festival of summer veg in a bowl, made irresistible with a garlicky dollop of herby pistou on top

Felicity Cloake · The Guardian

Kentucky Fried Chickens across Britain are closed because of a chicken shortage. But who needs the Colonel? Here’s how to cook your own version at home

Felicity Cloake · The Guardian

Fillet or shoulder? Lemon juice or vinegar for the marinade? Here’s the definitive way to make souvlaki – be sure to finish with a sprinkling of paprika

Felicity Cloake · The Guardian

There's more to Italian clams and pasta than you might think. What's your favourite summer pasta dish?

Felicity Cloake · The Guardian

Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter – how do you like your carbonara, and what's the secret to getting that perfect consistency?

Felicity Cloake · Perfect Too

Discover the simple steps to making the perfect Italian Spaghetti Carbonara with this recipe from Felicity Cloake.

Felicity Cloake · The Guardian

Which of the many versions of this moreish spinach and feta pie is best?

Felicity Cloake · The Guardian

This simple Spanish classic will convince even staunch fava-phobics to give beans a chance

Felicity Cloake · The Guardian

A Swabian noodle that’s quicker and easier to make than pasta – this is quintessential winter food, and a recipe you’ll make for life

Felicity Cloake · The Guardian

These spicy biscuits are a festive favourite in the Low Countries, go well with coffee and will please all ages

Felicity Cloake · The Guardian

Having scoured the eastern Med and Balkans for the definitive take on this delectable stuffed filo snack, our resident perfectionist unveils her ultimate recipe

Felicity Cloake · The Guardian

Fresh egg pasta stuffed with a garlicky, spinach-and-cheese filling form the bedrock of this modern classic dish – but what works best as the sauce: tomato or bechamel?

Felicity Cloake · The Guardian

Take a pleasant trip down school-dinners memory lane from the comfort of your kitchen. However you shape it, spice it or steam it, one thing that isn’t optional is custard

Felicity Cloake · The Guardian

These crisp, golden packages are the perfect dish to celebrate Chinese New Year, but what should you use to fill them? And is a deep or shallow fry the answer to the crunchiest bite?

Felicity Cloake · The Guardian

These traditional savoury pancakes are criminally neglected, yet their coarse texture and oaty flavour make them ideal for a high tea, topped with melted cheese

Felicity Cloake · The Guardian

Would a steak cooked just the way you like it be the cornerstone of your final meal, or is it the most overrated dish in the world?

Felicity Cloake · The Guardian

Is steak and ale pie enough to tempt you off the January detox wagon, or maybe even ensure you never climb aboard?

Felicity Cloake · The Guardian

A good steamed pudding with proper suet pastry is a glorious thing, and almost worth delaying spring for. What else do you do with kidneys?

Felicity Cloake · The Guardian

This gloriously dense and squidgy cake happens to be gluten-free and benefits from the best citrus of the season. But which nuts go with it, and does it need syrup?

Felicity Cloake · The Guardian

The classic American brunch dish – ‘the love child of frittata and bread pudding’ – is given the masterclass treatment

Felicity Cloake · The Guardian

Strawberry ice-cream used to be nearly as common as vanilla, but now seems scarce. Luckily, Felicity may have found the definitive way to make it at home

Felicity Cloake · The Guardian

Without it the cream tea would be a colourless affair and the Victoria sandwich an ordinary sponge. How do you deploy strawberry jam?

Felicity Cloake · The Guardian

Should it be a fruity, frothy milk, or an artificially flavoured, ice-cream-heavy concoction that’s so thick you can’t suck it through a straw? Our resident perfectionist puts the strawberry milkshake through its paces

Felicity Cloake · The Guardian

A classic Provençal recipe to make short and tasty work of the forthcoming glut

Felicity Cloake · The Guardian

In the US, versions of these chewy, dense, customisable cookies turn up at just about every festivity, so how could you possibly distil the perfect version? You’re about to find out …

Felicity Cloake · The Guardian

The sun’s out, which must mean it’s Pimm’s o’clock – or time for a DIY version of the bittersweet digestif. But, should you pair your gin with vermouth or with sherry? And should you pare back your garnish or go for a full-on fruit salad?

Felicity Cloake · The Guardian

Is this vibrant pudding the true taste of summer in Britain or just more proof that we don't really know how to deal with sunshine?

Felicity Cloake · The Guardian

Had enough of the sticky, sugary sauce found in high-street takeaways? Here’s a sharp, fruity version of the Chinese favourite

Felicity Cloake · The Guardian

Creamier (and, whisper it, healthier) than regular fries, sweet potatoes are the perfect nibble all year round

Felicity Cloake · The Guardian

Our resident perfectionist takes the best elements from all the sweetcorn fritter recipes out there, and combines them to make her ideal version

Felicity Cloake · The Guardian

Cream and alcohol combine perfectly in this quintessential English dessert

Felicity Cloake · The Guardian

Is syrup sponge the ultimate sticky winter pudding, or do you have other classics up your sleeve for the long dark months ahead?

Felicity Cloake · The Guardian

Felicity Cloake: Can't kick the sugar habit? Indulge your sweet tooth with tablet, fudge's grainy Scottish cousin – the perfect recipe requires a kilo of the stuff

Felicity Cloake · The Guardian

Flaky, crunchy, moist in the middle … and totally irresistible

Felicity Cloake · The Guardian

Don’t let the lack of a traditional clay oven stop you from making this ‘king of kebabs’ at home

Felicity Cloake · The Guardian

Is tapenade the perfect nibble to serve with late summer drinks, or a waste of good olives? And does tuna have any place in the recipe?

Felicity Cloake · The Guardian

Savoury food of the Greek gods or pungent pariah of the picnic? Do you use salted or savoury roe, what do you serve it with – and will anyone admit to a passion for the bright pink, ready-made variety?

Felicity Cloake · The Guardian

When it comes to lemon tart will only custard cut the mustard or is curd the final word?

Felicity Cloake · The Guardian

A glorious sticky sweet toffee-topped French treat and one of the things apples most want to be when they grow up. How caramelised do you like them, and on what sort of pastry?

Felicity Cloake · The Guardian

Do you have the stomach for potatoes and bacon cooked with a whole cheese? And how else do you like the gooey stuff: fondue, raclette or plain old cheese on toast?

Felicity Cloake · The Guardian

Felicity Cloake: How do you make tattie scones, what do you serve them with – and is the full Scottish the best breakfast in Britain?

Felicity Cloake · The Guardian

This light, crisp batter lends irresistible crunch to thinly sliced root vegetables, fish and even leaves

Felicity Cloake · The Guardian

Felicity Cloake: Is tiramisu a tired old cliche of Italian cooking, or a classic that just needs some love? And, if you do love it, how do you make it – the traditional way, or with Baileys, beer or even strawberries?

Felicity Cloake · The Guardian

Is toad in the hole a school-dinner classic or a waste of good sausages?

Felicity Cloake · The Guardian

Supremely hot and sour, light yet nourishing, this Thai soup is ideal for banishing even the worst winter chills

Felicity Cloake · The Guardian

This tangy broth is an appetiser made throughout south India, but there are so many variations it would take a brave soul to distil them into the definitive dish …

Felicity Cloake · The Guardian

Felicity Cloake: A true classic of Italian cuisine, it is perfect for meatballs, pasta, pizzas and more. But are fresh tomatoes essential, or can you go for tinned? And what should add to enhance the flavour?

Felicity Cloake · The Guardian

It's portable, filling, and equally good hot or cold - is tomato soup the ideal dish for an unpredictable British summer?

Felicity Cloake · The Guardian

Tomato tarte tatin is a French brasserie summer classic – here’s how to recreate this savoury treat

Felicity Cloake · The Guardian

For Italians, this is the quintessential Easter dish. Easy to make ahead, easy on the eye and perfect for feeding a crowd

Felicity Cloake · The Guardian

Felicity Cloake: Do you like the crunchy, bready sort or the creamy, custardy variety – or is treacle tart best left for schoolchildren?

Felicity Cloake · The Guardian

This Latin American centrepiece has been claimed by numerous countries, but it remains delicious regardless of exact origin. Here’s how to make the very best version

Felicity Cloake · The Guardian

Treat your Christmas table to what Felicity Cloake proudly declares to be one of Britain's greatest contributions to dessert

Felicity Cloake · The Guardian

We all have fond memories of nabbing one from a box of Roses, but authentic, gummy lokum is labour-intensive. The question is: should you roll these sugary creations in icing or dip them in chocolate?

Felicity Cloake · The Guardian

Full-fat yoghurt is at the heart of this classic Greek dip, but the additions are up for grabs: should you dice your cucumber or grate it? Is punchy dill or cooling mint the perfect garnish? And how much garlic is too much?

Felicity Cloake · The Guardian

Smothered in batter and deep-fried, tofu makes a surprisingly good alternative to white fish for a vegan chippie experience at home

Felicity Cloake · The Guardian

A respectful homage to the classic caesar, using plant-based ingredients to hit the same flavour notes

Felicity Cloake · The Guardian

The secret to an authentic taste and mouth-feel is fat, so what’s the best substitute for dairy? Our resident perfectionist tries them all …

Felicity Cloake · The Guardian

Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringues

Felicity Cloake · The Guardian

Our in-house perfectionist scours Greece and the Levant for the best of the best vegan versions of this much-loved layer bake

Felicity Cloake · The Guardian

Many have tried, and failed, to recreate the meaty flavours of a traditional ragu in a meat-free alternative, but our in-house perfectionist has come up with the ultimate interpretation

Felicity Cloake · The Guardian

This Indian classic stands or falls on the quality of the rice. Once you’ve got that, there’s a wealth of options for your vegetables, spices, cooking method and even garnish. But can you really have a biryani without meat?

Felicity Cloake · The Guardian

Felicity Cloake: Can a veggie version rival lasagne alla bolognese, do you use one vegetable or a range, should they be chunky or pureed – and how cheesy is too cheesy?

Felicity Cloake · The Guardian

How to make the most succulent vegetarian version of this quintessential Moroccan stew

Felicity Cloake · The Guardian

How to give the Tex-Mex classic a veggie spin

Felicity Cloake · The Guardian

Felicity Cloake: Is a veggie version of an offal dish an abomination – or infinitely preferable to the real thing? And if you don’t like haggis, which other Scottish specialities will you be serving up on Burns Night?

Felicity Cloake · The Guardian

Christmas party food steps up a gear with these meat-free but not flavour-free crowd-pleasers

Felicity Cloake · The Guardian

This picnic staple is usually nestled in a cocoon of sausage, but should a meat-free option try to replicate it or go off-piste? And what coating gives the best crispy crunch?

Felicity Cloake · The Guardian

This stand-alone dish has the wow factor to cut it for the most special of occasions

Felicity Cloake · The Guardian

Felicity Cloake: It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it

Felicity Cloake · The Guardian

Whether you prefer swirls, S shapes or fingers, these piped biscuits filled with optional buttercream are sure to melt in your mouth

Felicity Cloake · The Guardian

Felicity Cloake: Fillings vary, but the basic aim is to cram as much fresh stuff into some rice paper as possible. If you haven't tried them, you're in for an absolute treat

Felicity Cloake · The Guardian

The perfect… Vindaloo is a tangy Goan dish with sweet spices, not the familiar British chilli-eating contest. If you want the real version, here’s how to make it

Felicity Cloake · The Guardian

This classic chopped salad has more variations than you might think – but which is the best version?

Felicity Cloake · The Guardian

Felicity Cloake: Ignore the anaemic stuff in supermarkets – true watercress is a pungent British delicacy best showcased in a light summer soup. So what's the ideal way to prepare one?

Felicity Cloake · The Guardian

Is welsh rarebit the world's best cheese on toast – or do you have a better version?

Felicity Cloake · The Guardian

Felicity Cloake: Are you a purist, opting for a traditional veal escalope, or do you prefer rustic pork? And is there anything better than schnitzel fried in lashings of butter?

Felicity Cloake · The Guardian

Do you favour one big yorkshire or lots of little ones? Let's hear your dripping yarns and better batter banter

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass You can buy pesto ready-made just about anywhere these days, but, for an authentic taste of Italy, it’s best to make it yourself

Felicity Cloake · The Guardian

Whether you've only half an hour to spare, or can take your time, there's always a way to knock up a tasty picnic, says Felicity Cloake. Plus, the best cheats you can buy in the shops

Felicity Cloake · The Guardian

Add this to your arsenal and it will soon be a delicious regular in your repertoire

Felicity Cloake · The Guardian

A step-by-step guide to the signature, late-summer fruit pudding

Felicity Cloake · The Guardian

A step-by-step guide to making a pleasingly rustic, fruity and luscious dessert that’s loved in the US

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

This Plum Pudding Bombe from Felicity Cloake's The Perfect Host is the perfect alternative to Christmas pudding, great for feeding a crowd.

Felicity Cloake · The Guardian

This quintessential autumnal pudding can be cooked in wine, spiced honey or earl grey syrup

Felicity Cloake · The Guardian

How to make the traditional Italian take on roast pork, with tender loin rolled in fatty belly

Felicity Cloake · Perfect Too

Discover the secrets to making the perfect bowl of porridge with this tasty breakfast recipe from Felicity Cloake, author of Perfect Too. The recipe includes a variety of toppings for you to choose from.

Felicity Cloake · The Guardian

It’s that delicious but oft-forgotten fried potato scaffolding made moreish with any number of cheeky seasonings or toppings

Felicity Cloake · The Guardian

A classic side that effortlessly accompanies almost any summer meal – customise to your taste with homemade mayo and/or fistfuls of fresh herbs

Felicity Cloake · The Guardian

These elegant, rich little shellfish pots are easy to make ahead – serve with a glass of festive fizz

Felicity Cloake · The Guardian

Soft yet chewy, sweet yet bitter, this delicious Germanic bread is best enjoyed straight out of the oven

Felicity Cloake · The Guardian

Shake off memories of stodgy school dinners: rice pudding, when done right, is a warming, luxuriant delight

Felicity Cloake · The Guardian

Fish stew in the south of France doesn’t have to mean a complicated bouillabaise: bourride is a simpler and equally perfect match for a summer’s evening

Felicity Cloake · The Guardian

If you don’t have a giant barbecue pit, this is the best way to make the southern US bun-stuffing, spud-topping, taco-filling centrepiece at home

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

Felicity Cloake's recipe for slow cooked pulled pork and black bean chilli is enriched with strong black coffee and a dash of Bourbon.

Felicity Cloake · The Guardian

A good squash is your best bet for this substantial seasonal soup, so forget those grown-for-looks-not-flavour orange pumpkins

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass The homemade take on the picnic staple is leagues ahead of any supermarket version. Here’s how to make it right

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass: Think risotto is all about endless stirring? Think again…

Felicity Cloake · The Guardian

Perfectly cooked vegetables are the key to this well-loved Mediterranean stew, flavoured with saffron and thyme

Felicity Cloake · The Guardian

Readers' recipe swap: Blushing with sunshine and flavour, your recipes make the most of this season's tomatoes

Felicity Cloake · The Guardian

We're making the most of the summer days with your recipes from the lushest climes

Felicity Cloake · The Guardian

It’s a classic layer cake, with a delicately cocoa-flavoured sponge, but dressed in a riot of red. Here’s your step-by-step guide

Felicity Cloake · The Guardian

The humble crumble is rubbly heaven, and a real cinch to perfect

Felicity Cloake · The Guardian

This traditional, thrifty, Tuscan soup is a delectable mishmash of vegetables, beans, cheese and stale bread, making it perfect for using up all sorts of odds and ends

Felicity Cloake · The Guardian

It’s the staple dish of the Caribbean: a moreish rubble of beans, rice and flavour, flavour, flavour …

Felicity Cloake · The Guardian

When you’re hankering after something starchy and satisfying, this soupy spring rice delight will definitely please the tastebuds

Felicity Cloake · The Guardian

Just like Italy’s fashion capital, this saffron-hued dish is elegantly simple and very rich

Felicity Cloake · The Guardian

Also known in other forms, such as chapatis and phulkas, this classic Indian dough is a deliciously marvellous recipe to have in your repertoire

Felicity Cloake · The Guardian

Yes, it takes time, but this updated method is incredibly simple, and the resulting loaves are delicious

Felicity Cloake · The Guardian

The Indian restaurant classic spinach-and-curd-cheese side dish gets the Felicity Cloake treatment

Felicity Cloake · The Guardian

Outside the French Riviera, inauthentic versions of salade niçoise abound, much to the chagrin of purists. Here’s the classic French salad as it is meant to be made

Felicity Cloake · The Guardian

A real seafood treat – crisp, savoury, aromatic – ready in less than half an hour and in just a few simple steps

Felicity Cloake · The Guardian

All you need to know to make the classic fermented cabbage at home

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

Bringing together the classic combination of savoy cabbage and smoked bacon. This creamy gratin recipe is enhanced with wholegrain mustard and Parmesan cheese.

Felicity Cloake · Perfect Host: 162 easy recipes for feeding people and having fun

These Scandinavian inspired picnic loaves feature the infamous medley of smoked salmon, pickled beetroot and fresh dill. Delicious for a picnic in the park!

Felicity Cloake · The Guardian

Ever wondered how to get those fudgy yolks just right in the classic picnic snack? Our resident perfectionist reveals all …

Felicity Cloake · The Guardian

Felicity Cloake’s masterclass It may not be the traditional Valencian way, but follow these steps for a surefire crowdpleaser