Lawmakers will outlaw use of 31 meat-related names as part of efforts to help livestock farmers in food supply markets

EU lawmakers have agreed to ban meaty names such as steak and bacon for vegetarian and vegan foods, but “veggie burgers” and “meat-free sausages” will remain on the table.

Negotiators from the European parliament and EU council of ministers found a recipe for compromise on rules for food names on Thursday, although critics said they were creating needless complexity.

Social media’s latest trend is a reminder that perfectionism isn’t always the best way forward. If we want to make change, maybe we need to give ourselves a bit of a break

You might at first be tempted to mark the date and write down the exact time, certain that this was the moment we really had heard it all. A new hypothesis is doing the rounds on social media, and it’s called Vegan but Bacon. Yeah, I thought flexitarian was annoying enough too, but apparently not.

Vegan but Bacon. Whatever next, eh? Virgin But Sex? Hang on though, because there might actually be something to this. A plant-based content creator called Liz kicked it off, replying to somebody who said they’d join her culinary crusade if it wasn’t for their relish for rashers. “So do it,” she told them, “Go vegan but bacon.” Three million views later, many had shared how they didn’t eat any animal products 95% of the time, or only at home, or allowed themselves a hall pass item. “Harm reduction is harm reduction,” said Liz (which is vegan for “it’s better than nowt”), before pointing out that most people make progress a step at a time rather than all at once.

The higher you toss it, the more luck you’ll have this new lunar year. Chopsticks at the ready …

This Tuesday marks the start of the lunar new year and the year of the fire horse, which represents fresh opportunities, personal growth and good fortune. I, for one, am keen to usher that horse in, and to celebrate I’ll be making this noodle salad, which is a variation on one I first ate at Mandy Yin’s restaurant, Sambal Shiok. It’s a dish that’s eaten across Malaysia and Singapore, and the idea is that everyone around the table tosses the salad high into the air at the same time: the superstition goes that the higher the salad is tossed, the more luck will ensue. Come on, Nelly.

Swedish company claims ruling is anti-competitive and ‘solely benefits Big Dairy’

• Business live – latest updates

The Swedish-based drinks manufacturer Oatly has been banned from using the word “milk” to market its plant-based products, after a ruling by the UK supreme court.

The alt-milk manufacturer has been in a long-running legal battle with the trade association Dairy UK after Oatly trademarked phrases associated with the dairy sector.

Soft leeks and crisped tempeh drizzled in a sticky, spicy sweet soy sauce and liberally sprinkled with salted peanuts

Tempeh is a gift to all home cooks from Indonesia. Made from fermented compressed soy beans, it’s an intelligent ingredient equivalent to meat in terms of protein, subtle and nutty in flavour and chewy in texture. Happily, it is also now widely available in most large UK supermarkets. Here, the tempeh is cooked in a typical Indonesian way – that is, fried until crisp, then coated in a sticky, spicy sweet soy sauce and liberally sprinkled with salted peanuts. In fact, the only anomaly is the leeks, making this dish mostly Indonesian but via a field in Lincolnshire.

Vegan restaurants are closing, RFK Jr is sounding the drum for carnivores, and the protein cult is bigger than ever. But eschewing animal products helps me ward off a sense of impotence – and despair

Let’s get this out of the way, because I’m itching to tell you (again): I’m vegan, and this is our time, Veganuary! Imagine me doing a weak, vitamin B12-depleted dance. Unlike gym-goers, vegans are thrilled when newbies sign up each January, for planetary and animal welfare reasons, but also, shallowly, for the shopping. This is when we can gorge on the novelties retailers dream up: Peta’s round-up for this year includes the seductive Aldi pains au chocolat and M&S coconut kefir.

I need retail therapy, because Veganuary has become quite muted and that’s part of a wider inflection point in vegan eating that I’m sad about. “Where have all the vegans gone?” Dazed asked in November, and now New York Magazine has investigated, with the tagline: “Plant-based eating was supposed to be the future. Then meat came roaring back.” It details a wave of vegan restaurant closures (plus the high-profile reverse ferret performed by formerly vegan Michelin-three-starred Eleven Madison Park to serving “animal products for certain dishes”), declining sales of meat substitutes and a stubbornly static percentage of people identifying as vegan (around 1%). It’s not new (rumours of veganism’s demise have been swirling around since at least 2024) and it’s not just a US phenomenon; many UK vegan restaurants have closed this year, including my lovely local.

Earthy, sweet swede soaks up a curry sauce like a champion, and this ginger, tomato and coconut number is no exception

As a day-in-day-out home cook, there is no more welcome tool in my dinner toolbox than a bung-it-in-the-oven dish. A second necessary tool in the month of January is the ability to dispose of or transform a swede into an evening meal. For the uninitiated, when roasted, the swede, that pretty, purple-creamed, dense little ball, is part-creamy, part carrot-like in nature, and earthy and sweet in flavour. It also takes to big-flavoured sauces such as this tomato, ginger and coconut curry like a chip to vinegar and couples up well with its seasonal pal, fresh, crunchy purple sprouting broccoli.

A wholesome and indulgent pudding that’s a great way to use up dried fruit left over from the festive season

After the excesses of December, these baked apples are a light, refreshing vegan pudding. The filling makes good use of any dried fruit lingering still from Christmas, and is brightened with lemon and bound with nutty tahini. As the apples bake, they turn yielding and fragrant, while the sesame oat topping crisps to a golden crown. Serve warm with a splash of cream, yoghurt or ice-cream (dairy or otherwise), and you have comfort that feels wholesome and indulgent.

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 tips

This 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.

This rich and moreish (and plant-based) yule log is a Lebanese Christmas favourite that harks back to the country’s French colonial past

I love a yule log, also known as a bûche de Noël. It’s a remnant from the time when Lebanon was a French colony, which lingers to the modern day, and is popular in Lebanese bakeries and patisseries over the Christmas period, often decorated with small figurines, plastic holly leaves and festive messages. Those decorations, and the trompe-l’oeil nature of this treat, enchanted me as a child, and I wanted to bring back some of that enchantment with this take on a woodland yule log.

This is an edited extract from Beyond Baking, by Philip Khoury, published by Quadrille at £30. To order a copy for £27, go to guardianbookshop.com

Former Beatle argues use of terms for meat-free products ‘encourages attitudes essential to our health’

Paul McCartney has joined calls for the EU to reject efforts to ban the use of terms such as “sausage” and “burger” for vegetarian foods.

The former Beatle has joined eight British MPs who have written to the European Commission arguing that a ban approved in October by the European parliament would address a nonexistent problem while slowing progress on climate goals.

A comforting and filling mix of Korean and Italian flavours and textures that’s ideal for weeknight dinner

• Share your questions for Meera Sodha, Tim Dowling and Stuart Heritage for a special Guardian Live event on Wednesday 26 November.

I am a ragu-fancier and a kheema fanatic. Unlike with most foods, however, it doesn’t do to rationalise this love for ragu, because it is a mash of things chopped up so small that they all lose their texture. This might sound a bit woo-woo, but the joy of ragu comes from feeling your way through it, from the chopping and standing with your thoughts, to stirring a bubbling pot and the smell creeping under the door. A ragu isn’t just a ragu, it’s a coming-together of good things: thoughts, feelings, ingredients, time and effort.

Join Meera Sodha at a special event celebrating the best of Guardian culture on Wednesday 26 November, hosted by Nish Kumar and alongside writers Stuart Heritage and Tim Dowling, with Georgina Lawton hosting You Be The Judge live. Live in London or via livestream, book tickets here.

Cut corners, but not flavour, with this updated take on a hearty, vegan-friendly curry

A confession: I have already written a recipe for massaman curry. But since that was published in 2018, I have had a baby, a breakdown, travelled back to Thailand and eaten more massaman curries, all events that have contributed to this new recipe. The old dish is delicious, but in 2025 I didn’t want to make a paste from scratch. Instead, I wanted the funk and soul that a ready-made curry paste could give me and to use that as a springboard to fly into dinner time. A shortcut on time and ingredients, yes, but not on fun and flavour.

Join Meera Sodha at a special event celebrating the best of Guardian culture on Wednesday 26 November, hosted by Nish Kumar and alongside writers Stuart Heritage and Tim Dowling, with Georgina Lawton hosting You Be The Judge live. Live in London or via livestream, book tickets here.