If you have an unloved stash of sloe gin, advocaat or Cointreau, these recipes offer delicious ideas for using them in the kitchen
There is a reason why dry January exists. It is because, after a long and gruelling festive season, there is usually a fairly good chance that you feel as if you have pickled your guts. The thought of putting any more rich, creamy, booze into your body is unappealing. Luckily for you, you drank most of it at parties.
This year may be a little different, though. We are mostly trapped inside, so we probably drank at home, which means our cupboards are still full of half-finished bottles of all kinds of Christmassy rubbish. You could just drink your leftovers, of course. But you could cook with them instead.
