Photograph: Felicity Cloake for the Guardian. As always, if you want to make classic mince pies at home, then Felicity Cloake should be your go-to. As I said, I love toast. To prepare the fresh spinach, trim the bottom off the stalks, then roughly chop the leaves and finely chop the stems. That said, I’d be pretty nervous cooking for her, The comedian Adam Buxton, because he makes me laugh (though I reckon he’d be nice enough not to make jokes about whatever inevitably went wrong in the kitchen with Jane in the other room). Though Greek cuisine boasts a number of similar pies using a variety of greens, particularly the wild ones they’re so keen on, spanakopita traditionally contains spinach. Always toast, in embarrassing quantities. Meanwhile, peel and finely chop the red onion (or trim and finely chop the leek) and slice the spring onions. Fold the overhang inwards to create an edible rim, drizzle with more oil and cut into the desired portion sizes. A pie for midsummer, when greens and cheese in crackly filo have the edge on steak and kidney wrapped in suet. Spanakopita is a Greek classic: equally good warm from the oven or cold the next day, vegetarian-friendly (so long as you use a feta made without animal rennet) and utterly delicious, it’s perfect picnic fare, even if you’re not going any farther than your own garden. She writes for the Daily Mail, the Metro and Fire&Knives magazine and has a weekly column in the Guardian.She was named Food Journalist of the Year and won the New Media of the Year Award at the 2011 Guild of Food Writers Awards. Prep 5 min. Like Felicity Cloake I spent many childhood holidays in France with my parents, though 30 years earlier and without tents. The same goes, in a savoury context, for black pepper. Most overrated – vanilla. Copyright © 2016 Bread & Oysters. Not the lightest, more sophisticated or even coherent menu but it would make me very happy. Spanakopita is a Greek classic: equally good warm from the oven or cold the next day, vegetarian-friendly (so long as you use a feta made without animal rennet) and utterly delicious, it’s perfect picnic fare, even if you’re not going any farther than your own garden. Underrated… measuring spoons. Keith Floyd. Not that I’d be trying to get them drunk, obviously. By Felicity Cloake Published 24 Aug 2020, 08:04 BST , Updated 5 Nov 2020, 04:57 GMT For making the perfect boeuf bourguignon, Felicity recommends using cheeks and oxtail; they’re better than ordinary stewing beef. Leave any excess pastry hanging over the sides. Felicity Cloake’s good apple charlotte recipe makes use of a relatively small quantity of butter, however it’s essential to notice how the butter is used. ... 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 … To prepare the fresh spinach, trim the bottom off the stalks, then roughly chop the leaves and finely chop the stems. Rice will do much the same job. Cook 20 min. I always think getting a bit messy is a good sign on dates, so I might go for the moules marinere ecossaises from the A-Z of Eating, which replaces the more usual white wine with malt whisky, plus a salad and some really good bread. Mash in the tomatoes, then add the sugar, vinegar and stems of the basil, reserving the leaves, and bring to a simmer. Online shopping from a great selection at Kindle Store Store. Wring out the spinach with your hands until no more water comes out (it should look thoroughly wilted by this point), then stir into the cheese bowl. I have always really enjoyed Felicity Cloake's writing style, both in her books and … I’d like to pass something simpler on though; if you can make a decent omelette, you’re never more than two minutes away from a good, satisfying, and thrifty meal. Felicity Cloake’s One More Croissant for the Road is published by Mudlark (£14.99)  amazon.co.uk, Subscribe to keep up to date with the latest articles. Felicity Cloake's Tour de France is a triumph. Dreary food (‘white, tasteless soup, overfried fillets of sole with a pink sauce…’) and an atmosphere you could cut with a fish knife, made all the more hilariously awful by the honeyed atmosphere of buttered crumpets and plover’s eggs that precede them. 4 English muffins. I feel like I was packed up in Felicity's pannier for the ride.' What do you eat  when you get home from the pub [or similar], Toast. All rights reserved. It is full of greed and wit, jam-packed with priceless practical information, peppered with a sense of adventure and wonder. We've kicked off our family festivities with smoked salmon for as long as I can remember – for years, it was the only fish I'd eat that didn't come in breadcrumbs. Take off the heat, immediately stir in the spring onions, then tip into a large bowl. Fast and free shipping free returns cash on … Nigel Slater’s Real Food came into our house in my mid-teens and frankly blew my mind – I’ve always loved reading cookery books but for someone brought up on Delia and the Dairy Book of Cookery from the milkman, the passion and humour with which he talked about food and cooking was as much of a revelation as his bold flavours. The wonderfully awkward meals shared by Charles Ryder and his father in Brideshead Revisited. Felicity Cloake is the author of the Guardian’s long-running weekly column, How to Cook the Perfect…as well as having been the New Statesman’s food columnist since 2011 and the author of four books with Fig Tree. - Yotam Ottolenghi 'Such a brilliant book, funny, captivating and wonderfully written. Felicity Cloake’s Tour de France is a triumph. Felicity Cloake has a very good pedigree as a food writer, and this helps in many ways. Her mince pie masterclass from last year … from Perfect Host: 162 Easy Recipes for Feeding People and Having Fun Perfect Host by Felicity Cloake Categories: Pies, tarts & pastries; Quick / easy; Dessert; Cooking ahead; Dinner parties/entertaining Leave to cool slightly, or completely, before serving. Felicity Cloake Thu 9 Jun 2011 02.00 EDT M uch as I love mash , there's no denying that, in a game of comfort food top trumps, pasta would hold the winning card. Season lightly: feta is quite salty as it is. That said, if you have chard, watercress, rocket or even young kale or nettles, substitute those instead (with the usual caveat about handling the nettles with gloves and care). Your inheritance recipes – the one you inherited [and from whom] and the one you’d like to pass on to your children. In a bizarre reversal of the Goldilocks story, a couple in Siberia, spending a night in their holiday cottage, were disturbed by the sounds of breaking glass and the pitter-patter of enormous clawed feet. Nothing too complicated – I don’t want to be worrying about food when I should be busy being fascinating. My mum makes this wonderful tomatoey, garlicky courgette bake with crispy cheese breadcrumbs which I’ve loved for about 30 years. Great, but it doesn’t need to go into everything. - Anna Jones Decadent brekkie: Felicity Cloake’s eggs royale, three ways. Some of it, as you’d count on, is used to cook dinner the apples. These days, I'm I love it.' Felicity Cloake, food journalist and author. Serves 4. Most memorable meal in  film/literature/painting. Buy The A-Z of Eating: A Flavour Map for the Adventurous Cook by Cloake, Felicity online on Amazon.ae at best prices. borscht soup. She really loves the country, the people and the food, but not in an over-romanticised way. This definitely isn’t typical though – I quite often just have toast, butter and Marmite. a Winter Warmer: Felicity Cloake's Perfect Borscht By Rachel Kelly @MarmadukeS. Try putting marmalade and English mustard in your next bacon sandwich. Trust me, you want me on your pub quiz team. Trust me, it will change your life. Roughly chop the herbs, discarding the woody stems from the mint, then add to the bowl with the bulgur wheat, if using; it’s not a common ingredient in spanakopita, but it does help soak up the liquid from the spinach, and it gives the pie a more interesting texture. Thank God I was able to set them straight in time. Felicity Cloake is a freelance journalist and writer, the author of the Guardian's How to Make the Perfect column, and the New Statesman's food columnist. The Christmas cookbooks to buy this year, according to top chefs and food writers. Heat the oil in a wide frying pan over a medium-low heat, and fry the onion (or leek) until softened but not browned. Crack in the eggs and add the lemon zest, a glug of olive oil and a good grating of nutmeg, and mix again (again, hands are the best tool for this). Cheap, durable and absolutely vital for accurate spicing and baking. Don’t be stingy with the olive oil, though, because you’ll need its richness. 4-8 eggs, depending on hunger. His small talk may not be up to much but he’s excellent at hoovering up crumbs and leftovers. The A-Z of Eating book. Start with the wine base by steeping onion, carrot, celery, garlic and herbs, and reducing by half. The cookbook that has most influenced your cooking. Followed by my lethal rhubarb gin granita. Felicity Cloake is a journalist and food writer from London. pie for midsummer, when greens and cheese in crackly filo have the edge on steak and kidney wrapped in suet. What would you like your final meal to be? What is your secret talent [in or out of the kitchen]? Felicity Cloake is the author of the Guardian’s long-running weekly column, How to Cook the Perfect…as well as having been the New Statesman’s food columnist since 2011 and the author of four books with Fig Tree. It is full of greed and wit, jam-packed with priceless practical information, peppered with a sense of adventure and wonder. As my only kitchen table book, "The A-Z of Eating" is always there, ready to be dipped into for some interesting and delicious new ideas, beautiful pictures, and really enjoyable food writing. If you stick with spinach, seek out the adult leaves for this dish; baby spinach has a tendency to melt into an unsatisfactory green mush. Brush a 30cm x 25cm baking tin with olive oil, then line with half the filo, brushing each sheet with oil as you go (a spray is useful here, if you have one); take care not to press the sheets down too hard, otherwise they’ll compact. A particular thing I liked was her unvarnished view of France. The travel writer Patrick Leigh Fermor – how could a man who walked from the Hook of Holland to Istanbul as the shadow of the second world war was falling across Europe be anything but absolutely riveting? Your top five dinner guests, dead or alive, Jane Grigson: one of our most underrated, and almost ridiculously erudite food writers. As long as I can cram lots of salted butter on top, it’s fair game. To make the sauce, gently fry the onion in the oil until soft and golden, then add the garlic and cook for 2 minutes. As Greeks tend to stick to a largely vegan diet during Lent, dairy-free versions of this dish abound: you could replace the feta with crumbled vegan cheese or tofu, but I think the pie is pretty delicious if you simply leave out the cheese and the eggs. The cookbook that has most influenced your cooking. Treat of the Week: Coffee and Walnut Butter. Bake for about 30-40 minutes, until golden. Butter, to spread. He’d surely be good fun, and also very helpful at keeping everyone’s glasses topped up, My dog Wilf. Felicity Cloake has rigorously tried and tested recipes from all the greats - from Nigella Lawson and Delia Smith to Nigel Slater and Heston Blumenthal - to create the perfect version of hundreds of classic dishes. Yesterday there was a recipe by Felicity Cloake for Barmbrack (basically a fruit loaf) in our weekend paper. Read reviews from world’s largest community for readers. 3 Prepare the greens. Put in a colander with a generous sprinkle of salt, stand in a sink and massage the leaves with your hands until they wilt into a tractable mess (if you’re using frozen, defrosted stuff, just roughly chop it), then leave to drain. If there’s no bread in the house, crackers. The fruit had to soak in strong tea overnight so I set it going last night. 2 Simmer and reduce by half. From Tom Kerridge to Felicity Cloake, experts recommend their favourite tomes to … Trying to use stuff up this month, so the last of some rye flakes I bought for the homemade granola I take out cycling with me in better weather, cooked into a porridge with the whey from making fresh cheese last week, topped with sheep yoghurt, chopped apple and cardamom, which is probably my favourite spice. Most over-rated/ under-rated food/seasoning/gadget. 1kg adult spinach, or frozen whole-leaf spinach, defrosted (see step 1)Salt1 red onion or leek4 spring onions2 tbsp olive oil, plus extra for brushing300g vegetarian feta, crumbled25g dill, chopped20g mint leaves, chopped3 sprigs fresh oregano, leaves picked and chopped 50g bulgur wheat (optional)2 eggs, beatenZest of 1 unwaxed lemonNutmeg250g filo pastryOlive oil, for brushing. I love it.’ Yotam Ottolenghi ‘Such a brilliant book, funny, captivating and wonderfully written. Felicity Cloake Wed 25 Mar 2020 08.00 EDT T he idea of there being a single perfect formula for vegetable tagine is as absurd as there being just one way to make a good chicken casserole. It’s frustratingly hard to find in British supermarkets, but is usually available in greengrocers or markets – or in the freezer section, though make sure you get whole leaf, and defrost and squeeze it dry first. Completely Perfect pulls together the best of those essential recipes, from the perfect beef wellington to the perfect poached egg. Our twin bibles were the Guide des Relais Routiers and Le Guide Michelin I was taught French by French grannies armed only with Le Journal de Mickey. A big plate of hot garlicky baby squid, followed by rare onglet steak with deep golden triple-cooked chips and creamed spinach with lots of nutmeg, and then my mum’s raspberry trifle. We don’t like cherries so I substituted dried apricots and bits of crystallised ginger. Accidentally leaving out the sugar in a mince pie recipe published in a national newspaper – I only realised when someone tweeted me saying how interesting they sounded and how much they were looking forward to trying them. The food of love… What would you cook to impress a potential date. She's also written for the FT, Observer, Sunday Times, Daily Mail, Daily Telegraph, Metro, olive, delicious, Literary Review, Sainsbury's magazine, Waitrose magazine and Fire and Knives. Or, at least, overused: it’s become the default to flavour cakes and custards and other sweet spices, like my beloved nutmeg, barely get a look in. Enjoy the classic Greek spinach and cheese filo pie from the comfort of your own home. Spoon in the filling, level out the top, then repeat the layering process with the remaining pastry to make a lid. 1 drop vinegar . Heat the oven to 200C (180C fan)/390F/gas 6. Food writer Felicity Cloake dishes up a bread and butter pudding made with chocolate and orange hot cross buns from M&S, one of five recipes she developed for MailOnline and M&S Crumble the feta into the bowl. (Confronting the greasy crumbs in the morning is always a joy.). Heat, immediately stir in the house, crackers wrapped in suet can... 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