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The Latest Breaking News from Felicity Cloake

Food experts’ tips on how to make the best of your budget

Soaring prices are piling pressure on UK households but there are ways to save money

The Guardian - UK

How to make custard tart – recipe

Just your proudly plain British-style custard tart with a rich shortcrust pastry, ready to soak up ice-cream and summer berry compote on the side

The Guardian - UK

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

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

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

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

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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

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

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news in one place.

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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?

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

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news in one place.

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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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