Felicity Cloake

Let's be honest, fried chicken is one of those things that's almost always good, but making it yourself has the benefit of allowing you to be sure of the provenance of the meat.

I don't know why this classic French dessert isn't more popular online, given how pleasant it is to watch a softly set custard jiggling seductively

Prue Leith reckons the custard cream is “arguably Britain's most iconic biscuit” – and, certainly, we've been dunking this fern-patterned treat in

I always feel sorry for broad beans, the lumpy cousin perpetually overshadowed by the charms of slender, elegant asparagus and sweet, bouncy, little peas.

Before I wrote this recipe, it hadn't occurred to me that the word “arancini” means “little oranges”, and, plump, round and golden as they are, it makes sense, too.

When I first had the idea for my debut novel, The Underdog , which came out last week, I knew it had to include food.

I cannot preface this recipe better than Skye McAlpine, who writes that , “as the name suggests, this risotto is a celebration of spring and all

Much as I love bouillabaisse, I've never come across rascasse, the spiny Mediterranean rockfish that's the backbone of Marseille's signature dish, outside its homeland.

The hallowed radio show is celebrating 75 glorious years – by stepping out of the studio and on to the stage. We sent the Guardian’s food writer (and Ambridge obsessive) along to meet her heroes and find out more

These compulsively snacky salt-crusted spuds are a Canary Islands favourite – and an unusual but excellent way to cook our own early-summer crop