From 10h agoWelcome to the ConversationFelicity is the author of five cookbooks, two food travelogues and writer of the Guardian’s How to cook the perfect … and Masterclass cookery columns. She’s tried thousands of recipes by the world’s top chefs and food writers, to create the ultimate version – delicious and failsafe, every time. She answers your questions here.Key events10m agoHave any chefs or food writers told you they've read your column?19m agoDoes a single bay leaf make any difference?29m agoAny ideas for 'treats' suitable for diabetics?34m agoWhat to do with a glut of figs?42m agoWhat ingredients have you learned to love?10h agoWelcome to the ConversationHave any chefs or food writers told you they've read your column?rimtadford asks: Do you know if any of the chefs or food writers whose recipes you’ve tried in your column, have read the column? And if so have you ever had any awkward, or indeed pleasing, responses?Felicity:
double quotation markSome do I know – sometimes they’ll come up and tell me they’ve based their tiramisu or Irish stew or some other recipe on mine, and that makes me very proud (as opposed to the Indian company who printed my dal recipe on their packaging without acknowledgment, which just felt … weird? Like, much as I love mine, surely they’d have a better one?), but when I read really old columns back, I’m surprised some of them didn’t come round and whack me with a rolling pin! I was really quite rude, and now I know how hard it can be to write a recipe that’s easy to follow, I have more sympathy (and a lot of shame; I’m sorry!)
