Recipes

Felicity Cloake · The Guardian

These are a delightfully crisp, rich and fluffy way to start the weekend, but should you rise with yeast or bicarbonate of soda? And which produces a crunchier result?

Felicity Cloake · The Guardian

Caution! Preparing a hotdog can be fraught with danger – so should you grill, bake, fry, or steam your sausage? And is the best banger made from pork or beef?

Felicity Cloake · The Guardian

This Middle Eastern staple is well worth the – minimal – effort to make at home

Felicity Cloake · The Guardian

In the Middle East, this chopped salad is eaten at almost every meal. Should yours include radishes, peppers or both? And is it a no-no to add feta?

Felicity Cloake · The Guardian

Planning a barbecue but worried about the weather? Don’t be put off: follow these tips for great grilling come rain or shine. Plus: recipes you can cook in the oven or over coals

Felicity Cloake · The Guardian

Bank balance be damned – this caramel-chocolate-shortbread classic is not just for the 1%. But should you use almonds, semolina or just flour, is it worth making caramel from scratch and can you improve on a plain chocolate topping?

Felicity Cloake · The Guardian

Surely, you cry, no one can go wrong arranging tomatoes, basil and mozzarella on a plate. Well, they can and they do – so here’s how to make a faultless version of this high-summer salad

Felicity Cloake · The Guardian

This crimson cake should be showstoppingly gaudy – the baked equivalent of Dolly Parton. But should your colouring be artificial or natural? And what should you top it with?

Felicity Cloake · The Guardian

This classic Greek dish needs some serious time and TLC. But the results are more than worth it …

Felicity Cloake · The Guardian

Got a glut of gourds on your hands? Get grating! But should you salt them, do you need baking powder and is it worth adding herbs, spices and cheese?

Felicity Cloake · The Guardian

The planter’s punch is a pleasingly laid-back classic. But what colour rum to use? Lemon or lime? And how do you keep it is as cold as possible without losing the punch?

Felicity Cloake · The Guardian

The apricot isn’t the most user-friendly fruit in the world – but put it in the right dish and treat it with respect, and you will create something that few can resist

Felicity Cloake · The Guardian

There is no need to settle for frozen fish fingers. So should you fry, grill or bake? Stick with cod or swap in salmon? And do you serve them with mash or eat them in a sandwich?

Felicity Cloake · The Guardian

The King invented a refreshing mix of iced tea and lemonade. Here’s a recipe for a classic Arnold Palmer – plus how to give it a kick

Felicity Cloake · The Guardian

With their savage, intense flavour, damsons are what autumn is all about – and a fool is the best way to eat them. But should you use custard or cream, caster sugar or muscovado – and how do you get the stones out?

Felicity Cloake · The Guardian

The reputation of a scone rises and falls on its height – here’s how to make sure your savoury treat reaches for the stars

Felicity Cloake · The Guardian

While apples are abundant and cheap, it’s the ideal time to bake a classic British apple cake? But which apple variety is best and does a cheese topping work?

Felicity Cloake · The Guardian

This creole/cajun classic is a hearty one-pot that hits the spot like nothing else. And, ingredients-wise, almost anything goes – just don’t stint on the sausage …

Felicity Cloake · The Guardian

The mass-market version of this quintessentially British treat is quite hard and dry, but you can make your own lighter, fluffier base and top with as much jelly and chocolate as you like

Felicity Cloake · The Guardian

It’s 2016 most popular pasta dish, but should you use spaghetti, how much pepper do you need, is pecorino or parmesan best – and how do you achieve a smooth, creamy sauce?

Felicity Cloake · The Guardian

With ‘Stir-up Sunday’ nearly upon us, it’s time to get mixing your Christmas pud. But which fruit to cram it with? And which booze works best?

Felicity Cloake · The Guardian

This 70s favourite is overdue a revival. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard?

Felicity Cloake · The Guardian

Give the salty half-shell favourites a deluxe Christmas upgrade. But what is the secret to recreating the original New Orleans greens?

Felicity Cloake · The Guardian

If climate change’s tiny silver lining is that we get more cephalopods on our plates, we should at least do them justice and cook them properly