Feast Q&A: Guardian food writer Felicity Cloake is answering your questions now
Why This Matters
Key context: <p>Felicity Cloake is the writer of the Guardian’s <a href="https://www.theguardian.com/food/series/how-to-cook-the-perfect----">How to cook the perfect …</a> and <a href="https://www.theguardian.com/food/series/felicity-cloake-s-masterclass">Masterclass</a> cookery columns. If you’ve eaten it … she’s cooked it. Discuss her work or ask her a question below the line now. She’ll is answering your questions now.</p><p><strong>Ask a question: log in or sign up </strong><a href="https://profile.theguardian.com/signin"><strong>here</strong></a></p><p></p><p><a href="https://www.theguardian.com/community/live/2026/aug/07/feast-qa-ask-guardian-food-writer-felicity-cloake-anything#comment-175346329">GreenEggsand</a><strong> asks:</strong> The only way I cook vegetables is roasting them, I don’t really like them any other way. Do you have recommendations on other ways to cook vegetables which are as tasty?</p><p><strong>Felcicity:</strong></p><p>Roasting does give most veg a flavour boost, but I’d also suggest stewing them; sounds counterintuitive, but slowly stewed courgettes or leeks or peppers in plenty of olive oil are utterly delicious; caramelised and velvet soft. Al dente is not the only religion in town!</p><p>Blue cheese! Specifically Stilton. I was always a very fussy child, despite being made to eat everything anyway, but I also loved very strong salty flavours from a young age; the smoked salmon we had at Christmas, the bright pink taramasalata I loved until someone told me it was fish eggs… and blue cheese. My earliest food memory is grabbing a shrink-wrapped piece of Stilton from the shelf when I was sitting in the child seat of a trolley, and gnawing on it through the plastic; I can still remember the sensation vividly, or so it seems. Guess my mum then had to buy it, so it was a win win for me!</p> <a href="https://www.theguardian.com/community/live/2026/aug/07/feast-qa-ask-guardian-food-writer-felicity-cloake-anything">Continue reading...</a> This development from The Guardian highlights ongoing changes in the sector.
Felicity Cloake is the writer of the Guardian’s How to cook the perfect … and Masterclass cookery columns. If you’ve eaten it … she’s cooked it. Discuss her work or ask her a question below the line now. She’ll is answering your questions now.Ask a question: log in or sign up hereGreenEggsand asks: The only way I cook vegetables is roasting them, I don’t really like them any other way. Do you have recommendations on other ways to cook vegetables which are as tasty?Felcicity:Roasting does give most veg a flavour boost, but I’d also suggest stewing them; sounds counterintuitive, but slowly stewed courgettes or leeks or peppers in plenty of olive oil are utterly delicious; caramelised and velvet soft. Al dente is not the only religion in town!Blue cheese! Specifically Stilton. I was always a very fussy child, despite being made to eat everything anyway, but I also loved very strong salty flavours from a young age; the smoked salmon we had at Christmas, the bright pink taramasalata I loved until someone told me it was fish eggs… and blue cheese. My earliest food memory is grabbing a shrink-wrapped piece of Stilton from the shelf when I was sitting in the child seat of a trolley, and gnawing on it through the plastic; I can still remember the sensation vividly, or so it seems. Guess my mum then had to buy it, so it was a win win for me! Continue reading...
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