Felicity Cloake
Felicity Cloake is a writer specialising in food and drink and winner of the 2011 Guild of Food Writers awards for Food Journalist of the Year and New Media of the Year. Her first recipe book, Perfect, is published by Fig Tree. She likes to think she'd try any food once – although an eyeball recently caused her to question this gung-ho gastronomic philosophy
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How Wing Yip became Britain’s biggest Chinese supermarketAs Chinese New Year approaches, the famous chain has every reason to celebrate the year of the rooster
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How to make the perfect spring rollsThese crisp, golden packages are the perfect dish to celebrate Chinese New Year, but what should you use to fill them? And is a deep or shallow fry the answer to the crunchiest bite?
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How to make the perfect lemon curdBring a golden glow to January with a Victorian classic, and, no matter if you’re looking to be eased into the day or hit with a full-on acid trip, there’s a variation for you
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The 50 best breakfast places in the UKBreakfasts in Britain are among the best in the world. Here – region by region – are the very finest places to start your day
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How to make the perfect espresso martiniWhether it’s sipped after dinner or launching the New Year’s Eve celebrations, it’s just the thing – but what are the little secrets to creating perfection in a glass?
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Help, my turkey won’t fit! Quick fixes for Christmas dinner disastersAvoid common festive disasters with our crisis management tip sheet: stock up on cream and ice, get a decent stick blender and plenty of booze
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How to bake the perfect stollenThis rich, fruity bread is a decadent festive import from Germany, but what spirit should you lace it with – and what raising agent should you use?
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Squid’s in! How to cook Britain's new national seafoodIf 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
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How to make the perfect jaffa cakesThe 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
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Croloaf taste test: fantastique! (if you can get your hands on one)Had this successful European integration of baked goods come out earlier, who knows how the Brexit vote might have turned out
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How to cook the perfect jambalayaThis 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 …
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How to cook the perfect Dorset apple cakeWhile 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?
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How to make the perfect damson foolWith 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?
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How to cook the perfect courgette frittersGot 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?
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How to cook the perfect kleftikoThis classic Greek dish needs some serious time and TLC. But the results are more than worth it …
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How to cook the perfect red velvet cakeThis 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?
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How to make the perfect caprese saladSurely, 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
How to cook the perfect ... How to cook the perfect sticky orange cake