Recipes

Felicity Cloake · The Guardian

Really good fudge is one of those things that is simple to make, but all-too-easy to muck up without a good idea of what you’re after

Felicity Cloake · The Guardian

This olive-oil soaked Italian bread is delicious topped with sun-dried tomatoes or olives, but should you go for plain flour for a soft crumb, or strong flour and semolina for a chewier texture?

Felicity Cloake · The Guardian

It may not enjoy the fame of its younger cousin, the brownie, but this dense, fudgy, butterscotch treat is every bit as rich and delicious

Felicity Cloake · The Guardian

The sun’s out, which must mean it’s Pimm’s o’clock – or time for a DIY version of the bittersweet digestif. But, should you pair your gin with vermouth or with sherry? And should you pare back your garnish or go for a full-on fruit salad?

Felicity Cloake · The Guardian

This American Super Bowl classic has made its way across the Atlantic – but will using anything but the popular Frank’s brand of hot sauce make them any less authentic? And should you bake or fry them for deliciously crispy skin?

Felicity Cloake · The Guardian

Froyo is having another moment, 30 years after it emerged as a low-fat altnerative to ice cream. Make your own to avoid the extra sugar and additives found in some shop-bought varieties – as well as the hefty price tag

Felicity Cloake · The Guardian

Addictively hot and refreshingly crunchy, this Thai staple has been called the world’s best salad. But how long should you pound those chillies and how do you master that all-important texture for the shredded ingredients?

Felicity Cloake · The Guardian

Aubergine is the star of this classic sweet-and-sour Sicilian vegetable dish, but the rest of the ingredients are up for debate. Are fresh tomatoes a must? How do you fry an egg plant? And is it worth slipping in a bit of chilli or chocolate?

Felicity Cloake · The Guardian

Full-fat yoghurt is at the heart of this classic Greek dip, but the additions are up for grabs: should you dice your cucumber or grate it? Is punchy dill or cooling mint the perfect garnish? And how much garlic is too much?

Felicity Cloake · The Guardian

This classic dessert is fresh with seasonal raspberries and bolstered by Scottish oats and whisky. But should those oats be rolled or coarse? And if traditional crowdie can’t be found, will whipped double cream take its place?

Felicity Cloake · The Guardian

With or without cherries and novelty cocktail sticks, this tropical drink’s a winner. But should you go for dark or light rum? Coconut water, coconut milk or something else? And how many paper parasols can you get away with?

Felicity Cloake · The Guardian

The Italian version of hog roast, stuffed with garlic and herbs and generously salted, is utterly sublime. But lacking consensus on how to prepare it, I’ve had to spend a month testing slow-cooked pork and salty crackling

Felicity Cloake · The Guardian

Marcel Proust’s favourite cake has mysterious origins, but there’s nothing obscure about its sublime buttery flavour and fluffy texture

Felicity Cloake · The Guardian

Whether you call them chips or fries, they make an excellent ersatz healthy alternative to a green salad. But do you go thick or thin? And should you use olive or vegetable oil?

Felicity Cloake · The Guardian

Hard or soft boiled? What about hard steamed? Coarsely chopped or mashed with a fork? Mayonnaise or mustard – or both? White or brown bread? The beauty of the classic sandwich-filler ‘lies in its simplicity’

Felicity Cloake · The Guardian

Not to be confused with the Portuguese or French versions, this silky dessert in a crisp crust is a British classic. But should the pastry be enriched with sugar – and should your custard be made with cream or milk?

Felicity Cloake · The Guardian

It’s a side dish enjoyed far beyond its Caribbean home, and goes with virtually everything. But do you use canned or dried pulses? And is this really the place for brown rice or pomegranate seeds?

Felicity Cloake · The Guardian

Fancy some pork scratchings, crisps or nuts with your pint? Here’s how to whip up a batch of your own

Felicity Cloake · The Guardian

The only good thing to come out of the kale cult madness are these crunchy, salty, deliciously rich crisps (or chips). But should you use curly kale or black? Deep-fried or baked? And which seasoning goes best?

Felicity Cloake · The Guardian

Should your nuts be roasted, fried, salted or raw? Emulsified with coconut, walnut or groundnut oil? Do you need sweeteners and flavourings – what about the smooth v crunchy debate?

Felicity Cloake · The Guardian

It is the quintessential cocktail. But for a recipe involving just two ingredients, the debate over its correct preparation is endless. Vodka or gin? How wet? How cold? Shaken or stirred? And should you ever use salt?

Felicity Cloake · The Guardian

They’re a French fancy that’s been the undoing of many a MasterChef contestant, but opinion is divided as to just how you cook them. Boiled in butter, anyone?

Felicity Cloake · The Guardian

Pears are notoriously difficult to find ripe and ready to eat, but thankfully they are as delicious cooked as they are fresh. So should you steep them in spiced wine or port, heat on the hob or in the oven? And which variety is best?

Felicity Cloake · The Guardian

This moreish Indian snack is packed with spice, but should the pastry be chewy and robust or crisp and flaky? And which folding technique is best?