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Beyonce has kicked off her Renaissance World Tour in Stockholm, Sweden, in suitable style. This is the Texan singer’s first world tour in seven years, and she performed the 36-song set list in at least nine different outfits. Styled by regular collaborator Shiona Turini, a stylist and costume designer, the glittering array of custom looks called upon high fashion designers from all over the world. Beyonce, 41, kicked off the show in a heritage British brand Alexander McQueen, designed by Sarah Burton. The heavily beaded and crystal-bejewelled bodysuit featured ‘anatomical embroidery’, according to the brand, had geometric accents on the hips and was inspired by outfits from the label’s autumn/winter 2023 collection. Another look was a sparkly catsuit that had a slightly surreal edge with hands creeping over the design. This was a custom outfit by Loewe, which is helmed by Northern Irish fashion designer Jonathan Anderson. Loewe has been responsible for some major pop culture moments this year – most memorably dressing Rihanna in all red for the Super Bowl half-time show. Beyonce has been a longtime fan of French fashion house Mugler – famously wearing a structured gold bodysuit from the label in the 2008 music video for Sweet Dreams. She once again turned to the brand for her onstage fashion, wearing at least two Mugler looks in Stockholm. One outfit seemed to be inspired by the brand’s iconic spring/summer 1997 couture collection, which was based around insects. Beyonce’s outfit was black and yellow and had an insect-style headpiece, emulating a bee – perhaps a nod to the name of her fandom, the Beyhive. In theme with the disco fashion of the night – to match the 70s-inspired sound of the Renaissance album – Beyonce also wore a silver bodysuit from French brand Courreges. Other outfits included a black look heavily embroidered in pearls, designed by Balmain’s creative director Olivier Rousteing – with whom Beyonce created a collaboration fashion collection in March – a silver caped outfit by cult designer Coperni, and an iridescent look by London-based designer David Koma. The tour is set to include several UK dates, including London’s Tottenham Hotspur stadium, Cardiff’s Principality Stadium, Murrayfield in Edinburgh and Sunderland’s Stadium of Light. According to Forbes, the Renaissance tour could gross between up to 2.4 billion dollars (£1.9 billion) from tickets alone by the time it ends in September. Beyonce released her seventh studio album, Renaissance, last year, with the sound inspired by house music and dancefloor-focused Afrobeats. It was met with wide acclaim, and in February she became the most decorated Grammy artist of all time after collecting her 32nd trophy at the 65th annual ceremony. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Pensioner, 85, shares the simple switch that’s helped him to do 650,000 press-ups 10 clever ways to style up your home office 5 sunglasses trends that will be everywhere this summer

National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche

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Max Verstappen’s crushing dominance of Formula One continued at the Austrian Grand Prix after he put his Red Bull on pole position. The world champion, a winner at six of the first eight races, saw off his rivals at the Red Bull Ring to seal his fourth pole on the spin for Sunday’s 71-lap grand prix. Ferrari’s Charles Leclerc provided Verstappen with a late scare, but the Monegasque had to settle for second place, crossing the line 0.048 seconds shy of the Dutchman. Carlos Sainz took third in the other scarlet car, while Lando Norris impressed in his revamped McLaren to take fourth spot. Mercedes’ Lewis Hamilton finished fifth, 0.428 sec adrift. Sergio Perez’s torrid time continued after all three of his laps in Q2 were deleted for track limits. He lines up a lowly 15th on Sunday. The increasingly under-pressure Mexican looked to have sealed his spot in Q3 in the closing seconds only for the stewards to scrap his lap after he drove all four wheels on his Red Bull beyond the white line at the final bend. “Can we go again?” asked Perez over the radio. “No, that is the chequered flag,” said his race engineer, Hugh Bird. “What a f****** joke,” replied a furious Perez. George Russell was also subjected to an early bath after he failed to make it out of Q2. The Englishman, who retired at the last round in Canada after he crashed into the wall, missed out on progressing to the final phase by just 0.041 sec and qualified 11th. For Verstappen there were no such concerns, and the Dutchman is on course to extend his 69-point lead at the summit of the standings following another commanding performance. His qualifying triumph was greeted with a number of his travelling Dutch fanbase lighting orange flares. “It was very difficult because of all the track limits,” said Verstappen. “We don’t do this on purpose, but with these speeds and the high-speed corners it is so hard to judge the white line and that is why a lot of people got caught out. “It was about surviving. My first lap in Q3 was just a banker lap which takes out the joy but we still did a good enough lap and I am happy to be on pole.” Verstappen’s countryman Nyck de Vries’ place on the grid appears uncertain after Red Bull motorsport advisor Dr Helmut Marko said Christian Horner was right to question whether he should have been signed. The 28-year-old was brought into the Red Bull junior stable at the beginning of the year, but he has struggled to get up to speed at AlphaTauri, and he did little to help his cause here after he qualified last for Sunday’s race. Earlier, qualifying was delayed by half-a-dozen minutes after Valtteri Bottas stopped in his Alfa Romeo. Bottas spun on the exit of the opening corner and was left stranded on the track as he failed to engage neutral. The red flags were deployed but Bottas was able to get going again and made his way back to the pits. The Finn made it through to Q2 and qualified 14th. Spielberg is hosting the sport’s second sprint event of the year with a shortened race on Saturday to come before Sunday’s main event. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton calls for change, claiming new rule would ensure a ‘real race’ ‘Happy’ Lewis Hamilton still hungry for record eighth world title – Damon Hill Horner details what makes ‘mega talent’ Verstappen so special

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