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

Juliet, Stroud, Gloucestershire: ‘One of those places where you can lose track of time’ – restaurant review | Grace Dent on restaurants

An all-day modern European bistro with a back story that will prick the ears of all right-thinking dinersNot one soul in Stroud, Gloucestershire, will not thank me for my visit to Juliet. Despite being a magnet for the Cotswolds arts scene, the town has long slid under the radar of most folk fleeing London in search of fresh air. Deal, Aldeburgh, Hastings? Absolutely. But Stroud? Not so much.But now there is Juliet, complete with a back story that will prick the ears of all right-thinking foodie types, because this is an all-day modern European bistro dreamed up by the sculptor Daniel Chadwick

Veganuary need not be divisive – it’s simply a chance to reassess our relationship with food

This article is an extract from the Guardian’s Feast newsletter, featuring exclusive writing from Nigel Slater, Rachel Roddy, Felicity Cloake and more – sign up here to get the full newsletter straight to your inbox every ThursdayI learned something new about Laxmidas Sodha, my grandfather, while spending time with my parents over Christmas. He didn’t have an easy life, but he didn’t make life easy for himself, either. After surviving poverty, the death of his wife during childbirth and being kicked out of Uganda by Idi Amin, he chose not to go to the wedding of his beloved son (my dad) on principle, because my mum’s family ate meat.It’s strange to have this in the back of my mind coming into Veganuary, a time when we choose to divide ourselves by how we eat. This division, plants v meat, puts people on opposite sides of the table, and can make it feel as if there’s some battle to be won