Drinks to help you make the most of dry January

See out damp or dry January without losing the will to live with these low and no alcohol drinksThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Torres Natureo Rosé, Spain NV (from £6, ocado.com; amazon

Lucky Yu, Edinburgh: ‘An amiable, relaxed kind of chaos’ – restaurant review

On a dark winter’s night this place glows a deep and welcoming pinkLucky Yu, 53-55 Broughton Street, Edinburgh EH1 3RJ (0131 259 7719). All dishes £7-£14, desserts £7, cocktails about £10, wines from £28Let’s start the year with one of life’s great philosophical questions: is there such a thing as bad fried chicken? You, the non-meat-eater at the back, put your hand down. We know your answer. This one is for the rest of you. Obviously, there can be better fried chicken and great fried chicken but, rancid oil aside, can it ever be so dreadful that you are not willing to entertain the idea of eating it? We’ve all heard the saying that “There is no such thing as bad pizza

Georgina Hayden’s recipe for brothy braised chicory and beans

When I want something wholesome and comforting, cooking beans this way is my go-to. The dish consists mostly of ingredients I always have in the cupboard or fridge, and I mix up the vegetables depending on what’s in season. A versatile leaf, chicory is resplendent raw and cooked. I love the bitterness it brings to these creamy, salty, gently spicy beans.Prep 10 min Cook 30 min Serves 2, or 4 as part of a larger meal4 tbsp olive oil 3 garlic cloves, peeled and finely sliced3 chicory heads, trimmed and finely sliced4 anchovies½ tsp dried red chilli flakes1 700g jar beans (or 2 x 400g tins), such as cannellini or borlotti250ml chicken or vegetable stock½ bunch flat-leaf parsley, finely choppedExtra-virgin olive oil, to serve50g parmesan, finely gratedPut the oil in a large frying or saute pan and add the garlic

How to turn over-ripe avocado into chocolate mousse – recipe | Waste not

When I feel over it all – overindulged, overtired and cooked out – I like to reset with a water fast or by eating only raw foods for a while. Whether that’s for a day, a week, or longer, I find that this period of eating simple whole foods is a restorative break for both body and mind, and I find it rather grounding, too. I focus on raw ingredients such as apples, carrots, celery or spinach, enjoying their natural simplicity. Eventually, however, I start craving more complex dishes and return to exploring recipes. The first time I embraced raw eating was in the winter of 2009, when raw food was having a bit of a moment

Philip Khoury’s recipe for hazelnut and toasted vanilla bueno cookies | The sweet spot

Inspired by the flavours of the popular Kinder Bueno, these cookies are chewy, nutty and completely irresistible. If you have a used vanilla pod (ie, one from which the seeds have already been scraped), this is a great way to use it up. Zap the pod in the microwave for 20 seconds and watch it puff up as any remaining moisture escapes (you could also roast it in the oven for 10 minutes). This makes it easier to blend with the toasted hazelnuts, which add a deep flavour and nice crunch.To make this plant-based, use dark or dairy-free milk chocolate

Wines for a new year – and a new start

I’ve been “holding space” in this particular corner of the Guardian for a few weeks now, and don’t believe I’ve introduced myself properly. Hi, I’m Hannah. I’m a Virgo (which apparently means I’m organised), I’m a size three shoe (so I get all the good stuff in the sales) and I’m enormously delighted to be this paper’s new drinks writer.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link