Bring in the New Year with a burst of bubbles

Sparkling wines definitely worth popping this New Year’s EveThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Costellore Diamond Prosecco, Veneto Italy NV (£8.99, Aldi) In a sense, sparkling wine no longer has quite the sheen of glamour it once had

2024 restaurant roundup: looking back on the year’s culinary highs

There are deep wells of culinary talent across the UK, ably battling the challenging economics facing the sector In the matter of restaurants, it is always better to travel hopefully, and in 2024 my optimism was richly rewarded. The very first review of the year found me in Guildford at Gordo’s, a comfortable canteen of a place hung with gashes of colour. There chef Rafael Onate and his family were showing the locals an exceedingly good time courtesy of fabulous tacos, chimichangas, quesadillas and slowly turning skewers of pork al pastor, kept in place by roasting pineapple. The instinct to cheerlead may be strong, but there is no point pretending. This year has been a difficult one for the restaurant business

Honey & Co’s recipe for slow-cooked shredded lamb shoulder

If there is one thing we love, it is a low-effort, high-impact dish, and if it can feed a crowd, even better. This one is a triumph of the genre: all the lamb shoulder requires from you is a quick (but potent) marinade and a long, leisurely soak in the oven with an occasional baste. The salsa joins it in the oven – indeed, on the same tray – and just needs some coarse chopping afterwards, leaving you plenty of time and energy to prepare a sharp, colourful, showstopping salad.Present the lamb in its baking tray and, as your guests gather around, offer up the salad and salsa, a stack of flatbread and maybe some yoghurt and whatever hot sauce you have, and bask in the glory. No one will ever suspect how little effort was involved

How to turn leftover roast meat into a Persian classic – recipe

Whenever I make a roast dinner, I save any leftovers in the fridge or freezer, because they’re a brilliant way to get ahead for another meal. Today’s one-pot dish turns those leftovers, plus a few simple additions, into an impressive-looking centrepiece.This has become one of my go-to dinner party dishes. I like to keep such meals simple, so I can enjoy time with my guests, and by cooking extra meat and vegetables earlier in the week, this apparently elaborate dish becomes very easy indeed to make.Tahchin is a magnificent, Persian-style baked rice dish, and I’ve deliberately kept this version very simple

Jelly can be whipped into something marvellous | Brief letters

The pudding described by Elaine Joyce as “whipped evaporated milk combined with jelly, then set to create a poor man’s mousse” (Letters, 23 December) is called “jelly fluff” by my wife, who comes from the north-east of Scotland. The Admiral Inn in Findochty once advertised a World Jelly Fluff Championship. And although we didn’t enter this, my wife’s addition of raspberries elevates it to a really great dessert that is frequently enjoyed by our family.Geoff StorerHelensburgh, Argyll and Bute I have avoided a walk in the countryside for many years, fearing I would encounter a “traditional” hunt in progress. But the possibility of coming across Nigel Farage in attendance would just be too much for me (The real test for Nigel Farage will be if donors follow foot soldiers to Reform, 26 December)

Ravneet Gill’s recipe for glazed chouxnuts | The sweet spot

I was sceptical about using an air fryer for baking, but it really does work – we even set air-fryer choux buns as a challenge on Junior Bake Off, and they were a real hit! The air fryer’s quick, even heat makes it perfect for choux pastry, but you can, of course, also deep-fry or bake these in the oven instead. This is just a speedy alternative.Prep 5 min Cook 40 min Makes 8-1050ml whole milk 100g unsalted butter 5g sugar Pinch of salt 100g plain flour 175-200g eggs (3-4 eggs), beatenFor the glaze200g icing sugar 1 tsp cinnamon 20g softened unsalted butter – really pliable and soft, but not meltedIn a saucepan, combine 100ml water with the milk, butter, sugar and salt. Put on a medium heat until the butter melts and the mixture is just about to come to a boil, then take off the heat and quickly stir in the flour until the mix comes together into a dough. Return the pan to a low heat and cook, stirring constantly, for one to two minutes, until the dough forms a smooth ball and pulls away from the sides of the pan