How to cook the perfect ...
Felicity Cloake cooks a selection of tried and trusted popular recipes in search of perfect results
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The Swiss cheese fantasia can still melt hearts on Valentine’s Day – but which cheeses make the winning pot? Which wine do you need to cut through the fat? And how do you stop it – and your date – from splitting?
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This gloriously dense and squidgy cake happens to be gluten-free and benefits from the best citrus of the season. But which nuts go with it, and does it need syrup?
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These 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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Bring 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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It’s a relic of the Raj and sits ignored on many Indian restaurant menus, yet the soup is one of the great gastronomic hybrids. So what’s the best way to get east to meet west?
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Ease yourself into your new year raw vegetable health kick by dipping your crudites into this stalwart sauce. Which cheese should you use? And what extras are worth the bother?
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Whether 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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This 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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Give the salty half-shell favourites a deluxe Christmas upgrade. But what is the secret to recreating the original New Orleans greens?
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This 70s favourite is overdue a revival. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard?
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With ‘Stir-up Sunday’ nearly upon us, it’s time to get mixing your Christmas pud. But which fruit to cram it with? And which booze works best?
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Put away your potato prejudices – polenta chips (fries in the US) are really, really nice. But how to flavour the stodge? How much cheese to include (a lot)? And should you deep-fry, shallow-fry or bake?
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It’s 2016 most popular pasta dish, but should you use spaghetti, how much pepper do you need, is pecorino or parmesan best – and how do you achieve a smooth, creamy sauce?
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The 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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This 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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While 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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The reputation of a scone rises and falls on its height – here’s how to make sure your savoury treat reaches for the stars
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With 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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There is no need to settle for frozen fish fingers. So should you fry, grill or bake? Stick with cod or swap in salmon? And do you serve them with mash or eat them in a sandwich?
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The apricot isn’t the most user-friendly fruit in the world – but put it in the right dish and treat it with respect, and you will create something that few can resist
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The planter’s punch is a pleasingly laid-back classic. But what colour rum to use? Lemon or lime? And how do you keep it is as cold as possible without losing the punch?
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Got 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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This classic Greek dish needs some serious time and TLC. But the results are more than worth it …
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This 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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Surely, 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
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Bank balance be damned – this caramel-chocolate-shortbread classic is not just for the 1%. But should you use almonds, semolina or just flour, is it worth making caramel from scratch and can you improve on a plain chocolate topping?
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In the Middle East, this chopped salad is eaten at almost every meal. Should yours include radishes, peppers or both? And is it a no-no to add feta?
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This Middle Eastern staple is well worth the – minimal – effort to make at home
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Caution! Preparing a hotdog can be fraught with danger – so should you grill, bake, fry, or steam your sausage? And is the best banger made from pork or beef?
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These are a delightfully crisp, rich and fluffy way to start the weekend, but should you rise with yeast or bicarbonate of soda? And which produces a crunchier result?
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It’s a summer favourite, but do you bake or fry the aubergines? Are tinned tomatoes acceptable? And is it best served with ricotta salata, parmesan or pecorino?
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Do you choose calves’ or lambs’ kidneys, are they best cut in chunks or in their whole curvy shape? Should you add mustard, salt or cayenne pepper? Are they the perfect birthday breakfast? And do they always smell faintly of urine?
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Gazpacho’s older cousin, this cold almond soup dates back to the Moorish middle ages. But should you use water, milk or almond milk? How much garlic? And what about garnishes?
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This Punjabi potato and cauliflower curry is now a prized dish across India and Pakistan. But for the best texture, should the potatoes be waxy or floury? And which spices bring out its comforting warmth?
How to make the perfect vegetable biryani