Felicity Cloake is a renowned food writer and journalist whose work has been featured in National Geographic, Yahoo Sports Canada, The Guardian, and New Statesman. She is known for her expertise in creating perfect recipes and exploring the stories and cultural significance behind different dishes.
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International
Felicity's articles predominantly focus on providing "how-to" guides for cooking, recipes, and international cuisine. She seems interested in a wide range of food-related topics such as desserts and international cuisine. If you have expertise in creating or adapting recipes, particularly those related to international cuisines or specific dishes like pork pie or sorpotel, Felicity may be interested in hearing from you.
As her coverage attributes indicate a strong emphasis on practical guidance (How To Guides), consider offering insights into the nuances of preparing specific dishes or the cultural significance behind certain recipes. Additionally, if you can provide tips for making traditional festive foods or unique variations of classic dishes, it could capture her attention.
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Beer and bread have a long and mutually beneficial relationship – before the advent of commercial yeasts, barm, or the froth from the top of the
Both tantalising and restorative, zesty and creamy, this Greek take on chicken soup hits all the right notes and is perfect for Easter
It’s that delicious but oft-forgotten fried potato scaffolding made moreish with any number of cheeky seasonings or toppings
It’s not as complicated as you might think to make this superstar aromatic curry from scratch – here’s a definitive step-by-step guide
By: Laura Edwards, Felicity Cloake
Never mind notions of a light lunch — this French classic has traditionally been considered a hearty, warming dish. And whether or not it should contain cheese is a matter for debate.
I don't know whether I prefer saying risi e bisi or eating this Venetian springtime speciality, which is traditionally made to celebrate the feast of St Mark, the city's patron saint, on 25 April.
This favourite Mexican brunch dish may be only egg, tortilla, salsa and maybe a few beans, but it’s much more than the sum of its parts
Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringues
Baked cheesecake, American-style, is a classic for good reason
The secret to a blondie’s fudgy texture is not to overmix the dough – our resident perfectionist reveals all in a few simple steps
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