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The marriage was solemnised in a Sikh temple, with the couple performing all traditional rituals.

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A popular TikTok couple has shared their "controversial" hot takes about their relationship, including the man taking charge of finances and tracking each other's location. The viral clip that's racked up 1.4 million views has left fellow TikTokers praying it's satire. Rachel Fiona and her fiancé Ryley Wilson (@drachel) kickstarted their video by saying they track each other's location. Why? Well, according to Ryley, "Well, 'cause I'm possessive, and she's a baddie. Can't have any other guys hitting that." The pair then move on to hot take number two: Money. Ryley makes all of the "major financial decisions." They then shared how they don't have friends of the opposite gender. "Again, she's a baddie," Ryley said, once again reiterating that he's "possessive." Sign up for our free Indy100 weekly newsletter Rachel then said any household chores including cleaning and laundry are her responsibilities. Meanwhile, taking out the rubbish and "fixing things" are his jobs. It didn't take long for people to flood the comments, with some urging the pair to "not go through with the wedding". "Oh here are the red flags," one person wrote, while another added: "The fact he’s repeatedly admitting he’s possessive and controlling. Girl I’m so sorry for your future trauma and you're dating down." @drachelfiona hot take #controversial #gendernorms #relationship #couplestiktok @ryleykwilson The pair later followed up with a second clip in response to people calling their decisions "red flags". "Every relationship is so different & this is just what works for us," the couple wrote as the caption. "We really do, do all of these things," Rachel told viewers, adding that the reasons were, in fact, satire. They said how they share locations for "safety reasons," and so Ryley can "surprise her when she's on the way home." Rachel and Ryley said they openly discuss finances, but he ultimately gets the "final say." @drachelfiona Replying to @itslikeimwastingurhonor again every relationship is so different & this is just what works for us?✨☺️ #couplestiktok When it comes to friends of the opposite sex, they said they just "don't go out of the way" to make new ones. Lastly, Rachel said she doesn't do the chores just because "she's a woman," with Ryley saying she likes to do things a certain way which is "fine with me." Still, people weren't overly sold. "I love how this made it worse lol," one penned. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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“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

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Tottenham’s recent track record for signing centre-backs... doesn’t make for great reading. Since the summer of 2017, Davinson Sanchez, Juan Foyth, Joe Rodon and Cristian Romero have all made the move to north London. One of those has already departed, another is expected to leave this summer, while who knows what the future holds for Rodon. They’ve taken a risk, then, in spending big on Micky Van de Ven. The Dutchman joins from Wolfsburg after an impressive Bundesliga campaign. Bayer Leverkusen’s Edmond Tapsoba was another on the radar at the Tottenham Hotspur Stadium, but the powers that be were convinced by Van de Ven as they sought to bring in a left sided centre-back to partner Romero in Ange Postecoglou’s favoured 4-3-3 system. What has proven crucial is Van de Ven’s leadership qualities. Tottenham were so often all over the place in defence last season. Hugo Lloris committed more errors leading to an opposition goal (4) than any other player in the Premier League last season, while Spurs conceded the sixth most goals (63) in the division. Postecoglou spoke on a number of occasions about the need to bring in a centre-back, up to Tuesday’s confirmation of Van de Ven’s signing, and it’s easy to see why. Even in what promises to be a youthful backline, Van de Ven’s control at the back will be key. He did, after all, captain the Netherlands at the U21 Euros, and this facet to his game helped Spurs make their decision on the centre-back. Romero, for example, needs a leader alongside him to ensure he doesn’t over commit and leave gaps in the defence that can be exploited. While three years his junior, Van de Ven will help keep Romero in check and marshal a defence that needs organising. There’s also the recovery speed that will ensure Postecoglou can implement a high defensive line. Van de Ven was the quickest central defender in Germany’s top tier last term, clocking in at 22.3mph as per the offical Bundesliga website. Van de Ven has been described as “a Cruyffian defender” by Ruben Jongkind, a director Dutch side Volendam where he spent eight years before his move to Wolfsburg in 2021, with Jongkind waxing lyrical about the centre-back. “A lot of risk taking, incredible speed, I have never seen something like that. His special weapon was already there. I worked at Ajax with fast players, but this was incredible.” Jongkind went on to admit that Van de Ven ran a 60m pace dash in seven seconds flat. “After a training session, with a standing start!” This weapon in his arsenal means Spurs can afford to play with a high defensive line, safe in the knowledge that Van de Ven can cover the ground at lightning speed should needs must. On the ball, he’s one that is happy to set his side on the frontfoot, and this will help establish Van de Ven as a fan favourite at the Tottenham Hotspur Stadium. Indeed, he ranked top for passes per game (50.5) and pass success rate (88.3%) of all Wolfsburg players, while 518 forward passes ranked 33rd of all outfielders in the Bundesliga last season, a metric topped by Tapsoba (879). This willingness to get the ball on deck and play out from the back is a key attribute for any modern-day centre-back, and we’ve seen other Premier League sides follow the same tact in the quest for dominance. No longer are defenders needed solely to deny opponents from scoring, but they are tasked with instigating attacks from defence. The upcoming generation of centre-backs all seek to play their part in dominating opponents, and they have become precious commodities in the game today. Chelsea and Arsenal tied Levi Colwill and William Saliba down to respective long-term deals given their ability to pick out a teammate with ease. Manchester City have made Josko Gvardiol the most expensive defender ever for that same reason, and Van de Ven is now the sixth most expensive signing in Spurs’ history following his arrival from Wolfsburg. While the aforementioned trio put in better passing numbers than the latter, this will be due to Brighton, Arsenal and RB Leipzig, respectively, seeing far more of the ball than the Wolves in their respective leagues last season. Spurs have had to spend big on the young centre-back, but he’s one who fits Postecoglou’s style of play, and this ultimately is key. It’s no point bringing in a defender who’d struggle with the Australian’s demands, as this would negatively impact what should prove to be a very important season for the club. A leader at the back, pace to burn and versatile, too; Van de Ven should prove a superb addition to this Spurs side. Read More Tottenham respond to latest Bayern Munich bid for Harry Kane Dejan Kulusevski vows to ‘do everything’ to keep Harry Kane at Tottenham