Recipes

Felicity Cloake · The Guardian

Felicity Cloake: Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?

Felicity Cloake · The Guardian

Felicity Cloake: Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? And what else can you do with cheap and nutritious split peas?

Felicity Cloake · The Guardian

Felicity Cloake: Is Christmas not Christmas without eggnog, or do you prefer mulled wine – or another festive tipple entirely? Which spirits and spices do you use, and does anyone serve eggnog warm?

Felicity Cloake · The Guardian

Felicity Cloake: Would you cure your own salmon, are dill and Dijon mandatory, and which other healthy yet delicious foods are getting you through the dark days of January?

Felicity Cloake · The Guardian

Felicity Cloake: Shortcrust, cheesy or plain pastry, crumbly or creamy cheese, how do you cook the onions – and does it need spuds and sauce?

Felicity Cloake · The Guardian

Felicity Cloake: Is a veggie version of an offal dish an abomination – or infinitely preferable to the real thing? And if you don’t like haggis, which other Scottish specialities will you be serving up on Burns Night?

Felicity Cloake · The Guardian

Felicity Cloake: Is salted caramel a fad or the world’s most delicious foodstuff? Does the sauce need any extra flavours – vanilla, rosemary, chilli – and what do you drizzle it on?

Felicity Cloake · The Guardian

Best of British or school-dinner stodge? Is tinned beef unbeatable, or do you make your own? And are fried eggs mandatory – or just greedy?

Felicity Cloake · The Guardian

Wheat, buckwheat or chestnut flour? Milk, double cream or beer in the batter? Do they need any flavourings – and what do you dollop on top?

Felicity Cloake · The Guardian

Felicity Cloake: add prawns or let the pork stand alone? What’s the perfect mix of spices? And do you steam, pan-fry or boil for the perfect little parcel?

Felicity Cloake · The Guardian

The sultan of sweets or a sugar bomb not worth the risk of diabetes? Which is your favourite filling – and where makes the best version?

Felicity Cloake · The Guardian

Are onion rings fast food’s most underrated dish? Do you like them big and battery or thin and crunchy – and does anyone actually like them squashed on top of a burger?

Felicity Cloake · The Guardian

The ideal way to celebrate St Patrick’s Day or an abomination best left in the Irish theme pub? Do you use espresso or filter, plain old whiskey or added liqueur – and just how do you get the cream to float on top?

Felicity Cloake · The Guardian

Make your meat go further with this classic US comfort food recipe. But which meat do you prefer to use?

Felicity Cloake · The Guardian

Sweeter and more spring-like than Christmas cake, with marzipan disciples assembled on the top, does this feast-day favourite merit a comeback, or will you be sticking to hot cross buns?

Felicity Cloake · The Guardian

A retro canape, but an wickedly popular one. Do you prefer yours with an almighty kick or just a hint of heat?

Felicity Cloake · The Guardian

A bland curry for the unadventurous or a noble dish worthy of Mughal emperors? Do you add fruit and nuts, is yoghurt better than cream – and would you be caught dead ordering it in a curry house?

Felicity Cloake · The Guardian

The sticky bun is back. Is bread flour best, do you need lard and what kind of dried fruit should you use? Or are they just too Bunterish for modern Britons?

Felicity Cloake · The Guardian

Do you use grits, cornmeal or polenta; cook them in stock, milk or water; and add garlic, onion or chilli? Can grits ever be too cheesy – and are they best with bacon for breakfast or shrimp for supper?

Felicity Cloake · The Guardian

Is coq au riesling a fresher alternative to coq au vin or its poor northern relation? Would you add black pudding, grapes or even dill – and where can you find good-value riesling?

Felicity Cloake · The Guardian

Does this gently jiggling French fancy need cream or milk, caster sugar or muscovado – and how do you get it to set without going rubbery?

Felicity Cloake · The Guardian

Savoury food of the Greek gods or pungent pariah of the picnic? Do you use salted or savoury roe, what do you serve it with – and will anyone admit to a passion for the bright pink, ready-made variety?

Felicity Cloake · The Guardian

The most refreshing drink on earth, or second best to a cold beer with a curry? Do you like them sweet or salty, spiced, fruity or plain, and what is the best type of yoghurt to use?

Felicity Cloake · The Guardian

Do you use smoked haddock or another fish? Hollandaise, bechamel, double cream – or all three? And which other elaborate breakfasts are worth getting up an hour early to make?