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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.
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GreenEggsand 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!