Recipes

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

Sponsored feature: The combination of stewed meat in liquid with a fistful of veg has provided nourishment for millennia. Felicity Cloake shares her fail-safe recipe

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

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

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

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

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

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

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

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

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

From fried haggis on toast to haggis pakora, it turns out that Scotland's national dish is surprisingly versatile. Try this epic three-course haggis-based feast, or use your leftovers from Saturday's traditional Burns supper for a haggis lasagne on Sunday

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

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

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

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: 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

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

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

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

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: 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

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

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