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Felicity Cloake on Muck Rack

Felicity Cloake

Verified
United Kingdom
As seen in: Feast Newsletter, The Guardian, The New Statesman, MSN Ireland, MSN UK, The New York Times, Yahoo Life, MSN South Africa, The Independent (UK), The Telegraph, Yahoo Canada, Yahoo News UK, Aol and
Award-winning Guardian "Perfect" food columnist. Author of 7 books inc Fortnum & Mason Food Book of the Yr Red Sauce Brown Sauce & One More Croissant for the Rd
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Articles

How to cook the perfect apricot galette – recipe

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By Felicity Cloake Verified
| Yahoo Style Canada Verified
Felicity Cloake's perfect apricot galette.Photograph: Robert Billington/The Guardian. Food styling: Johnny Bentham. The galette takes its name from the pebble it's said to resemble – as Elizabeth David observes, it takes many forms, all of them round and flat. For me the word conjures the buckwheat pancakes of Brittany while French friends, in a quick straw poll, tend to think first of the frangipane-stuffed puff pastry galette de rois served at Epiphany, with one vote for a buttery Breton biscuit.
Open in Who Shared View Duplicates (7) Issue with article?

Feast Q&A: ask Guardian food writer Felicity Cloake anything

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By Guardian moderators, Felicity Cloake Verified
| Inkl
Guardian food writer Felicity Cloake Illustration: Guardian Design Welcome to the Conversation Join us at 3pm (BST) on Friday 6 August, as Guardian food writer Felicity Cloake answers your questions. From showing us how to re-create eighties classic viennetta to nettle soup (“surprisingly tasty”) Felicity has brought an incredible breadth of food ideas into reader’s lives (and kitchens). What would you most like to ask Felicity? Do you have any dishes you’d love her to unlock the secrets of?
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How to make gambas al ajillo – recipe

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By Felicity Cloake Verified
| Yahoo Style Canada Verified
Felicity Cloake's Gambas Al Ajillo.Photograph: Robert Billington/The Guardian. Food styling: Loïc Parisot. As a devotee of the small, sweet and winningly cheap cold-water prawn, I don't often find myself at the court of the king variety, but as a way to conjure happy memories of holidays past, sunny terraces and cool tapas bars, this particular dish is hard to beat. Served sizzling hot and drenched in red, garlicky oil, it's deliciously messy stuff, and best paired with bread and an icy drink.
Open in Who Shared View Duplicates (5) Issue with article?
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