Recipes

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

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

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

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: 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: 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

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: 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

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

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

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

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

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

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

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

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

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

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

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: 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

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: 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

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?