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The Latest Breaking News from Felicity Cloake

How to make the perfect pappa al pomodoro (Tuscan tomato and bread soup) recipe

You’ll be surprised at the burst of flavour you can get from this thrifty Tuscan soup made mainly with tomatoes and bread

The Guardian - UK

How to make the perfect chicken shawarma – recipe

The robustly spiced kebab shop rotisserie favourite is tricky to reproduce at home, but far from impossible if you stick to a few simple rules

The Guardian - UK

From pilaf to pudding: six winter-friendly ways with rice

Whether you like your rice fluffy, fried or stuffed with cheese, this staple grain can produce a dish to suit any palate, on a minimal budget

The Guardian - AU

From analysis to the latest developments in health,
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Chill out! 10 tasty summer soups, from iced cucumber to coconut broth

Soup might not seem like an obvious option during the summer, but these light and refreshing recipes make the perfect for lunch whatever the weather

The Guardian - UK

Dips, dals and naked ravioli: five ways with frozen spinach

From curries to pie, frozen spinach is an economical way to pack a heavy vegetable punch – and it works in just about every cuisine

The Guardian - AU

Comfort meal: six ways with polenta, from creamy ragu to gluten-free quiche

Low-cost, shape-shifting ingredient is always a treat – whether it’s baked into a cake or fried until crisp

The Guardian - AU

How to make sweet or savoury scones – recipe

Back to basics this week with the afternoon tea stalwart that is the humble scone – clotted cream and jam optional

The Guardian - UK

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Six ways with rotisserie chicken: pies, fries, and toasties

It’s not just schmaltz: the humble supermarket chicken has lots to offer as leftovers between bread, pastries, tortillas and more

The Guardian - AU

How to make the perfect meat-free spaghetti carbonara – recipe

How to recreate the salty, chewy pork bits of a carbonara? How do you sub egg and cheese? Luckily, our resident perfectionist has tested all the options to melty perfection …

The Guardian - UK

Six ways with frozen peas: from pasta to pesto

Give peas a chance! At less than $4 for 500g, they can be smashed and mashed in any number of ways – or turned into hearty winter soups

The Guardian - AU

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

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

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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

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

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news in one place.

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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

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

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