Benjamina Ebuehi’s recipe for yoghurt panna cotta with banana and tahini crumble | The sweet spot

I’m of the opinion that we still need dessert in January. In a month that’s typically grey, dreary and ridiculously long, it’s the little things that spark joy. Granted, I’m not necessarily reaching for anything too rich or heavy, but when I’m craving a bit of sweetness, the likes of this yoghurt panna cotta really hit the spot. If you squint, it could easily be mistaken for a fun breakfast pot.The crumble will make more than you need for this, so save the leftovers in an airtight container for a handy crunchy snack

How to turn the dregs of a bottle of beer into cheesy rolls – recipe | Waste not

If you don’t fancy the last warm finger or two of beer in your can, save it to bake into these fluffy, flavourful rollsI often don’t finish a large bottle or can of beer, leaving a bit in the bottom that barely seems worth saving. When I remember, I’ll pop it in the fridge and save it to add to a stew or batter, but today’s rolls are my new favourite way of using it up.You’ll need just 150ml beer to make these fluffy, super-flavourful buns. They’re a serious treat, and wonderful straight from the oven or dipped into a hearty stew. To build good gluten strength, especially when working with wholemeal flours, always add any extra flavourings such as cheese and herbs after the dough has had its initial proving time

Veganuary can be a piece of cake: cooks and dietitians share 12 ways to make delicious plant-based food

Swap chicken for beans and avoid cheeze … From a MasterChef finalist to a maker of ready meals, high-profile vegans give their favourite recipes and tipsThis new year, you may be embarking on Veganuary, or have resolved to eat less meat and dairy in 2026. What are some of the simplest switches to make and most nutritious dishes to try with minimum fuss? Vegans share their tips on how to eat a balanced plant-based diet.Sophie Sugrue, who last autumn became the first plant-based finalist on MasterChef, says: “It has pushed me to experiment so much more with different flavours from all over the world, because there’s so much naturally plant-based food.” Her favourite cuisines are “Japanese, because although they use fish sauce, it can be subbed out, and they use a lot of tofu; Vietnamese food is incredible, because a lot of people follow a plant-based diet. If you go to a Vietnamese grocery store, you can find loads of substitutes

Ravinder Bhogal’s New Year recipes for paneer biryani and Indian-style tiramisu

After weeks of excess, it’s not surprising that our palates begin to feel a little jaded. The thought of another roast dinner makes me yawn, so something with spice feels exciting. Biryani, with its layered complexity of flavour and texture, has always been the ultimate celebratory centrepiece for guests to congregate around, and it needs little accompaniment bar a bowl of cooling raita. This meat-free version made with tender paneer koftas is light and fresh, yet still warming and packed with flavour. End on a sweet note with an incredible, Indian inflected tiramisu, which is fragrant with saffron and rich with nuts

How to make garlic bread – recipe | Felicity Cloake's Masterclass

Once upon a time, an ex and I used to throw an annual party – a non-chic affair with a recycling bin full of ice and bottles – where the star, and the thing that everyone really came for, was the garlic bread: 10 or 15 loaves of the stuff, always demolished while still dangerously hot from the oven. I believe the original recipe was Nigel Slater’s; this is my tweaked version.Prep 15 min Cook 25 min Makes 1 loaf1 ciabatta loaf, or baguette – a slightly stale one, ideally80g room-temperature butter, salted or unsalted4 garlic cloves 1 small bunch parsley, or another herb of your choice (see step 6)40g parmesan, or similar hard cheese, finely grated, plus a little extra for toppingA squeeze of lemon juice, to finishSalt, to taste (if using unsalted butter)You can prepare this ahead of time (and you should, too, if you want to get the smell of garlic off your hands before the festivities begin) – the day before, or even up to a month in advance (in which case, wrap, freeze and bake straight from frozen, though, if you do so, add five to 10 minutes to the cooking time). In both cases, wrap it well in foil before storing.While day-old bread is easier to butter, it must still be soft enough to absorb large quantities of butter (anything too dense or crisp will repel it) and robust enough to maintain its structural integrity once soaked

Festive finger food: how to use Christmas leftovers to make New Year’s Eve canapes | Kitchen aide

What canapes can I make for New Year’s Eve with my Christmas leftovers that will still feel special?Ella, via email Finger food needn’t be fancy, so New Year is a good opportunity to clear the decks. The only real rule is to keep things to just one bite – no one wants to be manoeuvring a fork, after all. “People just want a big hug of comfort food with a decadent twist,” says Max Bergius, founder of Secret Smokehouse in east London. “If you’ve got a bit of smoked salmon left, get that on blinis and top with lumpfish caviar, which is only £2-£3 per 50g pot.” Mini fishcakes would also be just the ticket: “Whether you’ve got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, mix with dill, lemon and fried leeks, then roll in panko and deep-fry