The CDC is giving people a very good reason to wash their produce.

“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

Former President Donald Trump is in talks to make a trip to Capitol Hill next week

A professional cuddler who makes a living giving clients hugs has said people travel from all over the globe to receive the cuddle therapy she offers which is “far less intimate than a massage” and helps people from “all walks of life”. Natasha Wicks, 44, from Coventry, West Midlands, says that despite criticism, cuddling is scientifically proven to release happy hormones like dopamine and that a lot of her clients are “the big spoon in life” and go to her for emotional support that they do not have at home. As such, many of her clients are caregivers and most of them join Natasha for two-hour hugging sessions, costing £70 an hour. The sessions vary depending on what the client wants, some having “emotional hugs”, others talking more and some wanting to “sit at opposite ends of the sofa with our legs and feet entwined”. Natasha became a cuddle therapist in 2015 and, while she has had comments online from people criticising the practice, she said that her family and friends were unsurprised when she first started giving professional cuddles. She said: “They all said to me that I give the best cuddles so it’s not surprising that I’d start doing it as a job. “It’s very much what I do, I help people and want to make people feel better. It’s a natural thing when someone is going through a tough time to want to give them a hug. “Cuddle therapy might not be as widely accepted in society but it’s far less intimate than other things like massages which are seen as normal.” Prior to becoming a cuddler, Natasha originally trained as a CBT therapist and counsellor. She said: “There’d be situations where I would be talking to someone and they’d really need a hug, but obviously, you’d have professional boundaries in place and it wouldn’t have been appropriate. “It was just a really natural thing. One client had finished her final session and we had agreed that she wasn’t my patient anymore so we hugged goodbye. She said to me that she’d wanted to do that for a long time and I thought ‘me too’.” Looking into cuddle therapy, which she said was increasing in popularity in 2014, Natasha took a training course. By 2015, she was a qualified cuddler and started taking on new patients for cuddle sessions. Natasha provides a minimum session of one hour but said most people go for at least two hours, sometimes longer if they are receiving more than one type of therapy. She said: “I always give people a hug on the doorstep when they arrive and then they’ll come in and relax, and we’ll have an initial chat about what brings them here. After that, I’ll put on some ambient music and we’ll have a cuddle on my cuddle sofa. “It can be daunting coming into a stranger’s house and I can tell the difference in them from arriving to leaving. The first hug they might be angled away from me but when we’re hugging goodbye, I can get my head in between their neck and shoulders and you can almost feel that a weight has been lifted from them.” There is not one type of person that visits Natasha for cuddles, but she says that a lot of her clients are caregivers. She said: “There’s all sorts of people who come for a cuddle, from people who have moved away from home for the first time and just want a mum hug all the way to people in their 80s. “I’m inclusive of all genders and all ages. I get a lot of clients who are the carers of their family and they are so busy looking after other people, and probably giving the hugs and support to other people, that they don’t have that for themselves. “A lot of people that come to see me are generally people are the big spoon in the life – they take care of others and don’t want to show a vulnerable side to people because they don’t want people to worry that they can’t cope. “I get a lot of carers, a lot of NHS staff, a lot of mums, a lot of people that are in a world where they have to be the strong one in the situation and they just want to be able to come here and let their guard down.” Natasha’s priority is to make people feel at ease when they arrive as she said it can be “nerve wracking” turning up at someone’s house for a hug. Setting out clear boundaries prior to meeting, the therapist has said that the patients she has welcomed into her home have all been respectful. She added: “I always say to people that when your body relaxes, your tummy might crumble and mine might too, but that people don’t need to worry about it. Sometimes people fall asleep and they might snore or fart, it’s just natural things that happen. It’s happened twice where someone has got an erection and that’s fine, I have boundaries and we’ll just change position. “I want people to feel reassured that, as soon as they get in, they feel comfortable.” Despite the unconventional therapy, when Natasha first took on cuddle clients, she said her family were completely “unsurprised” and the step from CBT therapy to cuddle therapy was a “natural evolution”. While Natasha focuses her time on a holistic approach for treating people, she noted that there is also neuroscience behind cuddles. According to the 44-year-old, physical touch activates the brain’s orbitofrontal cortex and cuddling releases oxytocin, dopamine and serotonin. Now, Natasha also does EMDR therapy and is a mental health swim host, and has clients travel from all over the globe to receive her hugs. She said: “Working from Coventry is brilliant because I’m only nine minutes on the train from Birmingham Airport and people come to visit me from all over. I get a client from Belgium, someone from Ireland and people from all over the UK who come to see me. “I wanted to find a sofa bed that just looked like a big comfy sofa for cuddle sessions. I’d started off with a big L shaped sofa but after about five years, it was sagging a bit, there’d been a lot of healing done on that sofa and it was time for a new one. “Now I have a sofa bed in my living room that I use as my cuddle sofa. It’s in the living room and it’s used for everyday life, watching TV with my partner, having people round and also for my work.” Breaking down the taboo around cuddle therapy, Natasha hopes more people will embrace the alternative treatment. She added: “As it’s become more popular, more people are becoming qualified as cuddlers and I think that’s great. “I’ve had comments online before of people thinking it’s weird or not understanding but there are other things we accept in society that are much more intimate than cuddles, like massages. “It’s not weird, it’s actually a really lovely thing to be able to make another soul feel better for a while.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live New warnings about ‘concerning’ rise in at-home cosmetic dentistry What is ‘beer tanning’ and why are experts warning against it? Christian Cowan: Designing is like dreaming

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