HeyJaredFelicity Cloake
- Indexed articles, last 90 days
- 33
- Latest publication
- Sep 30, 2026
- Outlet visibility, for theguardian.com
- Top 1K sites
- Earliest in this view
- Jul 5, 2026
Latest articles
From cordon bleu to pasta and pies: the best autumn cookbooks for 2026 – reviewed - AOL (opens the original)
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Kitcheningby Jeremy Lee (4th Estate, £30) It’s difficult to say what charms me more about this beautiful book, the second from the Dundee-born chef proprietor of century-old Soho institution Quo Vadis – the food, or the words, both of which could only have come from Lee. The first chapter, to give you an idea, is entitled “January: the general atmosphere is very Macbeth-ish”, and contains recipes including pickled rhubarb, peppered ox cheek, a warm salad of smoked haddock and brassicas, and a di
How to make cornbread â recipe | Felicity Cloake's masterclass (opens the original)
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While itâs ideal for mopping up chilli and soup, this Southern US staple can be made substantial enough for a main meal with a few simple additions Like banana bread, a rather less ancient North American creation, cornbread isnât a loaf in the conventional sense. Though itâs perfect for soaking up chilli, brothy bean soups and the like, itâs actually substantial enough to be the main event, rather than something you might reach for to mop the plate after it. (Itâs also gluten-free, sho
How to make cornbread – recipe - AOL (opens the original)
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Like banana bread, a rather less ancient North American creation, cornbread isn’t a loaf in the conventional sense. Though it’s perfect for soaking up chilli, brothy bean soups and the like, it’s actually substantial enough to be the main event, rather than something you might reach for to mop the plate after it. (It’s also gluten-free, should that be a consideration.) Prep 10 min Soak 2 hr Cook 25 min Serves 6 200g coarse cornmeal, or polenta, preferably stoneground 240ml buttermilk (see step 3
How to make chocolate mousse â recipe | Felicity Cloake's Masterclass (opens the original)
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The little black dress of desserts, this French staple is quick and easy to make, and almost always delivers. Experiment with flavours and toppings to put your own spin on a classic Years ago, a group of us cycled from Brittany to the Mediterranean, and along the way we ate a lot of chocolate mousse. Popular, easy to make and happy to sit in the fridge until required, itâs a mainstay of the modest French provincial restaurant and, as we discovered, itâs almost always good. Hereâs my favour
How to make chocolate mousse – recipe - AOL (opens the original)
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Years ago, a group of us cycled from Brittany to the Mediterranean, and along the way we ate a lot of chocolate mousse. Popular, easy to make and happy to sit in the fridge until required, it’s a mainstay of the modest French provincial restaurant and, as we discovered, it’s almost always good. Here’s my favourite version of the little black dress of the dessert trolley. Prep 5 min Cook 20 min Chill 2 hr+ Makes 2 60g at least 70% cocoa chocolate2 medium eggs 1 pinch salt 2 tsp sugar, or to taste
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For theguardian.com, the outlet · Measured Aug 1, 2026
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