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 really loves the country, the people and the food, but not in an over-romanticised way. 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. Bake for about 30-40 minutes, until golden. Butter, to spread. Cook 20 min. borscht soup. Thank God I was able to set them straight in time. A pie for midsummer, when greens and cheese in crackly filo have the edge on steak and kidney wrapped in suet. The food of love… What would you cook to impress a potential date. 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. From Tom Kerridge to Felicity Cloake, experts recommend their favourite tomes to … As always, if you want to make classic mince pies at home, then Felicity Cloake should be your go-to. Her mince pie masterclass from last year … Try putting marmalade and English mustard in your next bacon sandwich. Nothing too complicated – I don’t want to be worrying about food when I should be busy being fascinating. Treat of the Week: Coffee and Walnut Butter. 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. We don’t like cherries so I substituted dried apricots and bits of crystallised ginger. 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. I love it.’ Yotam Ottolenghi ‘Such a brilliant book, funny, captivating and wonderfully written. This definitely isn’t typical though – I quite often just have toast, butter and Marmite. His small talk may not be up to much but he’s excellent at hoovering up crumbs and leftovers. Enjoy the classic Greek spinach and cheese filo pie from the comfort of your own home. Always toast, in embarrassing quantities. 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. 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. 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. Not that I’d be trying to get them drunk, obviously. 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. A particular thing I liked was her unvarnished view of France. 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. 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). Photograph: Felicity Cloake for the Guardian. 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. Take off the heat, immediately stir in the spring onions, then tip into a large bowl. I feel like I was packed up in Felicity's pannier for the ride.' 3 Prepare the greens. Decadent brekkie: Felicity Cloake’s eggs royale, three ways. 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. Trust me, it will change your life. Felicity Cloake's Tour de France is a triumph. Yesterday there was a recipe by Felicity Cloake for Barmbrack (basically a fruit loaf) in our weekend paper. I have always really enjoyed Felicity Cloake's writing style, both in her books and … If there’s no bread in the house, crackers. 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). 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 The Christmas cookbooks to buy this year, according to top chefs and food writers. Leave any excess pastry hanging over the sides. ... 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 … - Anna Jones Mash in the tomatoes, then add the sugar, vinegar and stems of the basil, reserving the leaves, and bring to a simmer. The A-Z of Eating book. 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. Most over-rated/ under-rated food/seasoning/gadget. As long as I can cram lots of salted butter on top, it’s fair game. Like Felicity Cloake I spent many childhood holidays in France with my parents, though 30 years earlier and without tents. Heat the oil in a wide frying pan over a medium-low heat, and fry the onion (or leek) until softened but not browned. Fold the overhang inwards to create an edible rim, drizzle with more oil and cut into the desired portion sizes. 2 Simmer and reduce by half. 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. Most overrated – vanilla. Great, but it doesn’t need to go into everything. Serves 4. Online shopping from a great selection at Kindle Store Store. 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. 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. a Winter Warmer: Felicity Cloake's Perfect Borscht By Rachel Kelly @MarmadukeS. 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. 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. 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. 1 drop vinegar . Felicity Cloake, food journalist and author. Spoon in the filling, level out the top, then repeat the layering process with the remaining pastry to make a lid. Start with the wine base by steeping onion, carrot, celery, garlic and herbs, and reducing by half. 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. 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). What do you eat  when you get home from the pub [or similar], Toast. My mum makes this wonderful tomatoey, garlicky courgette bake with crispy cheese breadcrumbs which I’ve loved for about 30 years. To prepare the fresh spinach, trim the bottom off the stalks, then roughly chop the leaves and finely chop the stems. 4 English muffins. Not the lightest, more sophisticated or even coherent menu but it would make me very happy. Completely Perfect pulls together the best of those essential recipes, from the perfect beef wellington to the perfect poached egg. Heat the oven to 200C (180C fan)/390F/gas 6. It is full of greed and wit, jam-packed with priceless practical information, peppered with a sense of adventure and wonder. (Confronting the greasy crumbs in the morning is always a joy.). It is full of greed and wit, jam-packed with priceless practical information, peppered with a sense of adventure and wonder. 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. 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. Prep 5 min. These days, I'm Keith Floyd. As I said, I love toast. 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? The same goes, in a savoury context, for black pepper. 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. Trust me, you want me on your pub quiz team. 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 is a journalist and food writer from London. 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. The cookbook that has most influenced your cooking. Cheap, durable and absolutely vital for accurate spicing and baking. Leave to cool slightly, or completely, before serving. Copyright © 2016 Bread & Oysters. What would you like your final meal to be? Season lightly: feta is quite salty as it is. Followed by my lethal rhubarb gin granita. Don’t be stingy with the olive oil, though, because you’ll need its richness. 4-8 eggs, depending on hunger. To make the sauce, gently fry the onion in the oil until soft and golden, then add the garlic and cook for 2 minutes. I love it.' He’d surely be good fun, and also very helpful at keeping everyone’s glasses topped up, My dog Wilf. Rice will do much the same job. Your top five dinner guests, dead or alive, Jane Grigson: one of our most underrated, and almost ridiculously erudite food writers. To prepare the fresh spinach, trim the bottom off the stalks, then roughly chop the leaves and finely chop the stems. 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. 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. Some of it, as you’d count on, is used to cook dinner the apples. 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. Felicity Cloake has a very good pedigree as a food writer, and this helps in many ways. Crumble the feta into the bowl. Read reviews from world’s largest community for readers. What is your secret talent [in or out of the kitchen]? 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. 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. 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. All rights reserved. - Yotam Ottolenghi 'Such a brilliant book, funny, captivating and wonderfully written. Fast and free shipping free returns cash on … The wonderfully awkward meals shared by Charles Ryder and his father in Brideshead Revisited. 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. Meanwhile, peel and finely chop the red onion (or trim and finely chop the leek) and slice the spring onions. The cookbook that has most influenced your cooking. Underrated… measuring spoons. 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. 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 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. Felicity Cloake’s Tour de France is a triumph. Your inheritance recipes – the one you inherited [and from whom] and the one you’d like to pass on to your children. 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. 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