Notes on chocolate: the best dark choc for this dark time of year

January is a fine time to experiment with bars of 80% and overSo here we are. Through the other side. Despite my protestations that deep winter is not the time for deprivation, I have several friends on diets and attempted overhauls of their lives. Luckily, none have given up chocolate completely, but some of them are opting for the 80% and over.There is good reason for this: it’s got more health benefits and far less sugar, and if you don’t eat loads of sugar anyway a very high percentage chocolate tastes epic and actually quite sweet

Sunday with Paddy McGuinness: ‘I’m a double carb man’

The radio presenter talks about his meaty Sunday dinners, condiments, trimmings, being spoiled as a child and doing what he’s told as a dadSunday routine? I get up, do the kids’ breakfasts and leave about 9am to do my Radio 2 show. I get there at 10am, the show starts at 11am, so my Sunday doesn’t start properly until 1pm.What happens then? I’ll go straight online and order myself Sunday dinner. Beggars can’t be choosers, so I’ll take whatever meat they’ve got on offer.Trimmings? I’m a double carb man, so mash and roast potatoes, good veg, and a big old Yorkshire pudding absolutely obliterated by gravy

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