The Latest Breaking News from Felicity Cloake

Jam season is here - bottle that sunshine now to brighten up the winter

September’s preserving season is a race to capture the heady flavours of summer fruit

The Guardian - UK · Sep 3

​My coastal road trip confirms that seaside ​food ​still ​beats ​fine ​dining

​A​ family holiday shaped by salt air, seagulls and unpredictable weather proves that the seaside serves a kind of joy no restaurant can engineer

The Guardian - UK · Aug 20

‘Do bay leaves actually do anything?’: your questions for Felicity Cloake answered

Felicity Cloake is the writer of the Guardian’s How to cook the perfect … and Masterclass cookery columns. She discussed everything from her death row meal to eating a pig’s eyeball

The Guardian - UK · Aug 7

Farmers Weekly keeps The Archers well-informed

Letters: Andrew Meredith, the editor of Farmers Weekly, responds to Felicity Cloake’s celebration of the radio programme to mark its 75th year. Plus a letter from Toby Wood

The Guardian - UK · May 27

How to make Provençal fish stew – recipe

Fish stew in the south of France doesn’t have to mean a complicated bouillabaise: bourride is a simpler and equally perfect match for a summer’s evening

The Guardian - UK · May 24

How to make arancini – recipe

These fried rice balls are the Sicilian equivalent of a sandwich lunch, and can be batch-made in advance. Here is your step-by-step guide …

The Guardian - UK · May 10

How to make the perfect Spanish broad bean stew – recipe

This simple Spanish classic will convince even staunch fava-phobics to give beans a chance

The Guardian - UK · May 3

Why we care so much about preserving family recipes

What we inherit in the kitchen isn’t only a list of ingredients, but a living tradition – one that shifts with our lives, our fridges and the people we feed

The Guardian - UK · Apr 30

Head’s up: 12 main-course cauliflower recipes from easy to ambitious

From quick and easy roasts to warming curries and a centrepiece wellington, these dishes make for filling dinners, with plenty left over for lunch

The Guardian - AU · Apr 21

How do I get texture and that umami hit without meat?

Smoky peppers, spices, soy, oil and breadcrumbs all help…

The Guardian - UK · Apr 21