Recipes

Felicity Cloake · The Guardian

We all have fond memories of nabbing one from a box of Roses, but authentic, gummy lokum is labour-intensive. The question is: should you roll these sugary creations in icing or dip them in chocolate?

Felicity Cloake · The Guardian

These classic Italian biscuits are super-crunchy and great for dipping in coffee, but should you bake them twice? And is a low oven temperature sufficient?

Felicity Cloake · The Guardian

Forget fads such as the Sirt diet and the Pegan plan. These recipes are full of vegetables, protein, wholegrains and fruit – and there isn’t a green juice in sight

Felicity Cloake · The Guardian

This peculiarly British teatime confection is much nicer made at home, although you’ll need to have patience to avoid some of my shonky cake assembly

Felicity Cloake · The Guardian

Tofu’s not just a difficult thing to love; it’s a difficult thing to cook – but with the right steps, you can achieve a crispy crust and silky interior. But how firm should your bean curd be? And do you need to coat it for crunch?

Felicity Cloake · The Guardian

January getting you down? Our food writers reveal the places they fantasise about when the winter blues strike, from Mexican jungle kitchen to Alpine hut. And if you can’t escape, try some of their recipes

Felicity Cloake · The Guardian

There is no reason the Scandis should call dibs on this distinctive, flavoursome loaf, so here is a recipe for a simple, everyday rye. But should you mix this hardy grain with another flour? And what is the right way to get a good rise?

Felicity Cloake · The Guardian

This Vietnamese noodle soup is a warming dish, perfect for winter. And while there is contention over its pronunciation, consensus dictates that the beef bones be cooked low and slow – but for how long? And what meat should you serve with it?

Felicity Cloake · The Guardian

Romance in a ramekin for Valentine’s Day. Simple to make and guaranteed (probably) to melt the hardest heart

Felicity Cloake · The Guardian

It is north India and Pakistan’s greatest street food – but how do you recreate this intensely savoury potato snack at home?

Felicity Cloake · The Guardian

If you can get your head around the idea of eating sorbet in the winter, then blood oranges are a perfect ingredient. But do you use juice or puree? Sugar cubes or granulated? And how about adding Campari?

Felicity Cloake · The Guardian

The classic Middle Eastern breakfast dish is spicy, hearty and cheap. But which veg do you use? Can you get away with tinned tomatoes? And do you reach for harissa, paprika or cayenne to bring the heat?

Felicity Cloake · The Guardian

An unapologetically hearty dish to warm the cockles in March. Do you leave the peel on the spuds? Puree the soup? Add onions and garlic? And what dollop of dairy does it need?

Felicity Cloake · The Guardian

The world loves Nutella, but by ditching the palm oil and adjusting the sugar content, you can enjoy an even tastier jar of dark delight

Felicity Cloake · The Guardian

A French website’s reinvention of the traditional Italian dish has been condemned for its use of creme fraiche – among other unholy tweaks. Here’s my version of this gloriously simple dish

Felicity Cloake · The Guardian

The Italian green sauce can be relied on to add zing to almost any dish and is infinitely tweakable – just don’t hold back on the anchovies

Felicity Cloake · The Guardian

Asparagus season is here for a few short weeks. Is it sacrilege to make soup from the precious spears – or the best way to savour them from base to tip?

Felicity Cloake · The Guardian

Freshly cooked potato crisps are a far cry from the bagged variety, but what variety of spud should you use, how do you ensure they go crispy without burning – and is the superior taste worth all the effort?

Felicity Cloake · The Guardian

If the mass-produced variety has put you off, bake these sticky pastries yourself for a true taste of nostalgia. But should your figs be soft or dried? And what flavours will balance the sweetness?

Felicity Cloake · The Guardian

This Punjabi potato and cauliflower curry is now a prized dish across India and Pakistan. But for the best texture, should the potatoes be waxy or floury? And which spices bring out its comforting warmth?

Felicity Cloake · The Guardian

Gazpacho’s older cousin, this cold almond soup dates back to the Moorish middle ages. But should you use water, milk or almond milk? How much garlic? And what about garnishes?

Felicity Cloake · The Guardian

The humble marshmallow is infinitely better when made at home – just remember these unabashed sugar bombs should be a rare pleasure

Felicity Cloake · The Guardian

Do you choose calves’ or lambs’ kidneys, are they best cut in chunks or in their whole curvy shape? Should you add mustard, salt or cayenne pepper? Are they the perfect birthday breakfast? And do they always smell faintly of urine?

Felicity Cloake · The Guardian

It’s a summer favourite, but do you bake or fry the aubergines? Are tinned tomatoes acceptable? And is it best served with ricotta salata, parmesan or pecorino?