Pears are notoriously difficult to find ripe and ready to eat, but thankfully they are as delicious cooked as they are fresh. So should you steep them in spiced wine or port, heat on the hob or in the oven? And which variety is best?

It is the quintessential cocktail. But for a recipe involving just two ingredients, the debate over its correct preparation is endless. Vodka or gin? How wet? How cold? Shaken or stirred? And should you ever use salt?

Should your nuts be roasted, fried, salted or raw? Emulsified with coconut, walnut or groundnut oil? Do you need sweeteners and flavourings – what about the smooth v crunchy debate?

The only good thing to come out of the kale cult madness are these crunchy, salty, deliciously rich crisps (or chips). But should you use curly kale or black? Deep-fried or baked? And which seasoning goes best?

It’s a side dish enjoyed far beyond its Caribbean home, and goes with virtually everything. But do you use canned or dried pulses? And is this really the place for brown rice or pomegranate seeds?

Not to be confused with the Portuguese or French versions, this silky dessert in a crisp crust is a British classic. But should the pastry be enriched with sugar – and should your custard be made with cream or milk?

Whether eaten as a snack, main meal or even for breakfast, this tangy chickpea curry is arguably the most popular vegetarian dish in India. But should you used dried pulses or tinned, add or omit fresh coriander – and can you really eat it with pasta and parmesan?

Hard or soft boiled? What about hard steamed? Coarsely chopped or mashed with a fork? Mayonnaise or mustard – or both? White or brown bread? The beauty of the classic sandwich-filler ‘lies in its simplicity’

Whether you call them chips or fries, they make an excellent ersatz healthy alternative to a green salad. But do you go thick or thin? And should you use olive or vegetable oil?

Marcel Proust’s favourite cake has mysterious origins, but there’s nothing obscure about its sublime buttery flavour and fluffy texture

The Italian version of hog roast, stuffed with garlic and herbs and generously salted, is utterly sublime. But lacking consensus on how to prepare it, I’ve had to spend a month testing slow-cooked pork and salty crackling

With or without cherries and novelty cocktail sticks, this tropical drink’s a winner. But should you go for dark or light rum? Coconut water, coconut milk or something else? And how many paper parasols can you get away with?

This classic dessert is fresh with seasonal raspberries and bolstered by Scottish oats and whisky. But should those oats be rolled or coarse? And if traditional crowdie can’t be found, will whipped double cream take its place?

Full-fat yoghurt is at the heart of this classic Greek dip, but the additions are up for grabs: should you dice your cucumber or grate it? Is punchy dill or cooling mint the perfect garnish? And how much garlic is too much?

Aubergine is the star of this classic sweet-and-sour Sicilian vegetable dish, but the rest of the ingredients are up for debate. Are fresh tomatoes a must? How do you fry an egg plant? And is it worth slipping in a bit of chilli or chocolate?

Froyo is having another moment, 30 years after it emerged as a low-fat altnerative to ice cream. Make your own to avoid the extra sugar and additives found in some shop-bought varieties – as well as the hefty price tag

This American Super Bowl classic has made its way across the Atlantic – but will using anything but the popular Frank’s brand of hot sauce make them any less authentic? And should you bake or fry them for deliciously crispy skin?

The sun’s out, which must mean it’s Pimm’s o’clock – or time for a DIY version of the bittersweet digestif. But, should you pair your gin with vermouth or with sherry? And should you pare back your garnish or go for a full-on fruit salad?

It may not enjoy the fame of its younger cousin, the brownie, but this dense, fudgy, butterscotch treat is every bit as rich and delicious

This olive-oil soaked Italian bread is delicious topped with sun-dried tomatoes or olives, but should you go for plain flour for a soft crumb, or strong flour and semolina for a chewier texture?

Really good fudge is one of those things that is simple to make, but all-too-easy to muck up without a good idea of what you’re after

Do you use smoked haddock or another fish? Hollandaise, bechamel, double cream – or all three? And which other elaborate breakfasts are worth getting up an hour early to make?

The most refreshing drink on earth, or second best to a cold beer with a curry? Do you like them sweet or salty, spiced, fruity or plain, and what is the best type of yoghurt to use?

Savoury food of the Greek gods or pungent pariah of the picnic? Do you use salted or savoury roe, what do you serve it with – and will anyone admit to a passion for the bright pink, ready-made variety?

Does this gently jiggling French fancy need cream or milk, caster sugar or muscovado – and how do you get it to set without going rubbery?