Recipes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Felicity Cloake · The Guardian

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

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

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

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

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

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

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 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

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

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