Recipes

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

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

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

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

Felicity Cloake · The Guardian

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Felicity Cloake · The Guardian

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

Felicity Cloake · The Guardian

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

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?