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The Latest Breaking News from Felicity Cloake

Six ways with pumpkin: from brunch to brownies

Pumpkins are versatile, long-lasting vegetables – for less than $4 a kilo. Here’s how to use them for every course: soups, desserts, roasts, and more

The Guardian - AU

How to make the perfect chilled cucumber soup – recipe

What could be more refreshing a starter than cucumber soup made with creme fraiche, lots of garlic and plain yoghurt? Perfect …

The Guardian - UK

Ask Felicity Cloake: readers grill our resident culinary perfectionist

Should beans really be in a British cooked breakfast? Can you cook a meal for 30p? And what does she always keep handy for a quick dinner?

The Guardian - UK

From analysis to the latest developments in health,
read the most diverse news in one place.

How to make the perfect chocolate sorbet – recipe

Harder to find than chocolate ice-cream, chocolate sorbet has an elegance other flavours cannot match and is surprisingly easy to make at home

The Guardian - UK

Red Sauce Brown Sauce by Felicity Cloake review – a quest for the great British breakfast

A cycling tour of regions and delicacies, from hog’s pudding in Cornwall to honey in Ceredigion, is as funny as it is enlightening

The Guardian - UK

From fast food to fine art: the US chef who helped ramen conquer the world

Ivan Orkin spent years learning about Japanese cooking – and especially how to perfect the celebrated noodles. He reveals the secret to the perfect bowl

The Guardian - UK

How to make the perfect gado-gado, Indonesia’s super-salad – recipe

A salty-sour riot of textures and flavours that’s so good, they named it twice

The Guardian - UK

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How to make the perfect petits pois à la française – recipe

Tender, new-season peas cooked with buttery lettuce are a classic French celebration of spring, but is there a definitive method?

The Guardian - UK

Send us your cookery questions for Felicity Cloake

Send your kitchen conundrums by Monday 16 May and we’ll help you cook your favourite dishes even better

The Guardian - UK

How to make the perfect pasta con le sarde – recipe

A rustic Sicilian signature pasta with sardines, fennel and pine nuts, topped with crunchy breadcrumbs … but what’s the definitive recipe?

The Guardian - UK

How to cook the perfect torta pasqualina – recipe

For Italians, this is the quintessential Easter dish. Easy to make ahead, easy on the eye and perfect for feeding a crowd

The Guardian - UK

How to make the perfect cardamom buns – recipe

Smaller, bouncier and zestier than the cinnamon bun, this Swedish teatime treat is a great alternative to the hot cross bun – but who makes the best?

The Guardian - UK

How to make the perfect nasi lemak – recipe

This ‘rich rice’ is perhaps Malaysia’s most famous dish, but which rice to use? How much coconut? What sort of sambal? Our in-house perfectionist tries them all so you don’t have to

The Guardian - UK

How to make the perfect oatmeal cookies

Buttery, crisp, dunkable American classics – but what’s the definitive version?

The Guardian - UK

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Daily Mirror

Sauce expert claims 'perfect' bacon sandwich shouldn't have ketchup - it needs marmalade

Felicity Cloake, author of Red Sauce, Brown Sauce: A British Breakfast Odyssey, said that the perfect bacon sandwich should come with a slathering of marmalade instead of ketchup

The Guardian - UK

How to make the perfect cheese-and-potato pithivier – recipe

A magnificent puff pastry pie stuffed full of cheese and spuds makes a showstopping dinner. Our resident perfectionist takes you through the steps

The Guardian - UK

How to make the perfect Boston baked beans – recipe

Sweet with molasses, tangy with cider vinegar and rich in pork fat, this indisputably American classic is packed full of flavour

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