Recipes

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

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

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 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

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

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

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

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

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

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

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

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

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

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

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: 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

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

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

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

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: 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

Spicy chickpeas replace the sausage meat in this easy vegetarian version of a classic scotch egg