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Comic genius often comes with a dark side, as Matthew Perry knew all too well. The Friends star, who died on Saturday, aged 54, battled against addiction to prescription drugs and alcohol for decades. And yet, he was known as a funny man – whose biting wit and mastery of sarcasm made him an icon in the eyes of millions. These two distinct, yet intrinsically linked, sides of his character no doubt helped him empathise with another legend of the big and silver screens: Batman. Indeed, Perry’s last Instagram post, shared just five days before his death referenced the comic book character – with the 54-year-old dubbing himself “Mattman”. Mourning fans were also quick to point out that the accompanying photo of Matty (as his friends called him) showed him relaxing in his outdoor hot tub at home in LA. On 28 October, that same jacuzzi would become the scene of his death, according to law enforcement sources. But this final post wasn’t the only indicator of the 17 Again actor’s fixation with Batman – his previous six were all allusions to the caped crusader. The first of the series, shared a week before his death, showed a home cinema room, with three screens set up to show the latest film in the franchise: The Batman. Others showed the iconic bat symbol in various settings, including carved into a Halloween pumpkin, with Perry repeatedly referring to himself as Mattman. The American-Canadian actor had long, and openly, celebrated his love of the comic book character. In a 2022 interview with GQ, he admitted that he once bought a 10,400-square-foot LA penthouse simply because it resembled the home of Christian Bale’s Batman in The Dark Knight. Perry’s reasoning at the time was apparently: “Bruce Wayne had a penthouse – I’m going to have one.” During the interview, he also revealed that he was building a dedicated Batman room in his new house (which he branded “a Matt cave”), with a pool table, large TV, and black sofa surrounded by shelves of his Batman paraphernalia. Probed on the reason for his obsession, Perry replied: “I am Batman.” He then explained: “Well, he’s a rich loner. We both drive black, cool cars.” He then conceded: “I don’t solve crime. But I’ve saved people’s lives.” In one of GQ’s ‘10 things I can’t live without’ segments, Perry shared further insight into his batty mania, saying that it began with the Christopher Nolan movies but extended to the latest instalment, staring Robert Pattinson. During the deadpan runthrough, he admitted that he had “too much Batman stuff”, but then ended the video by joking that after seeing all his essential items, viewers “should probably know by now that I'm Batman.” 10 Things Matthew Perry Can't Live Without | GQ www.youtube.com Perry’s fans and many of his 8.1 million Instagram followers speculated whether his most recent run of themed posts was more than just another outpouring of adoration for the franchise. They thought it was a hint that he’d been cast in a new Batman role, particularly given that one of the captions penned by Perry read: “Do you understand what I'm trying to tell you?” Still, all we know for sure is that Perry saw a lot of himself in Batman – or should that be, he saw a lot of Batman in himself? Regardless, the similarities are striking, especially when you consider what Perry once responded when asked what he’d like his legacy to be. “I would like to be remembered as somebody who lived well, loved well, was a seeker and his paramount thing is that he wants to help people,” he replied. The sentiment is an undeniable echo of one of Batman’s most famous quotes: “It's not who I am underneath, but what I do that defines me.” And what Perry did was make people laugh and cry and, ultimately, save lives. Sign up for our free Indy100 weekly newsletter 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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Sometimes dinnertime is not just about satisfying our hunger. It’s a chance to embark on a culinary adventure from the comfort of our homes. To elevate your dining experience this week, we’ve curated a selection of five diverse and sustainable dinner recipes that celebrate global powerhouses of flavour while keeping an eye on our ecological footprint. Transport yourself to the bustling markets of Morocco with an aromatic vegetarian taigne. Embracing the harvest of the season, this hearty dish brings together the earthiness of butternut squash and carrots with the protein-packed goodness of chickpeas. Topped with a zesty lemon-dill sauce, the baked salmon dish below offers a refreshing twist to your taste buds while delivering a dose of healthy omega-3 fatty acids. A true taste of British comfort, a classic beef and mushroom pie is a hearty masterpiece that showcases locally sourced beef. The recipe also minimises waste and maximises taste, making it an economical choice for families. Capturing the vibrant colours of the Mediterranean, stuffed peppers are a celebration of wholesome and vegetarian goodness. Filled with couscous, chickpeas and a medley of vegetables, this dish burts with nutritious delights. Lastly, journey to the aromatic landscapes of Thailand with a tantalising green curry. Tender chicken thighs dance harmoniously with fresh vegetables, bathed in a luscious coconut curry sauce. Bon appétit! Spiced vegetable tagine This Moroccan-inspired vegetarian tagine is bursting with flavour from seasonal vegetables and aromatic spices. It’s perfect for a cosy dinner and packed with nutritious goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 1 hour Ingredients: 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon ½ tsp ground ginger 1 butternut squash, peeled and diced 2 carrots, peeled and sliced 1 tin (400g) chickpeas, drained and rinsed 1 tin (400g) chopped tomatoes 500ml vegetable broth 100g dried apricots, chopped Salt and pepper to taste Fresh coriander leaves for garnish Method: 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened. 2. Stir in the ground cumin, coriander, cinnamon, and ginger. Cook for another minute until fragrant. 3. Add the butternut squash and carrots, tossing them with the spices. 4. Pour in the chickpeas, diced tomatoes, vegetable broth, and chopped apricots. Season with salt and pepper. 5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the vegetables are tender. 6. Serve the tagine over couscous or rice, and garnish with fresh coriander leaves. Baked salmon with lemon-dill sauce This delicious and sustainable salmon dish is baked to perfection and served with a zesty lemon-dill sauce. It’s a delightful dinner that’s easy to prepare and full of omega-3 fatty acids. Serves: 2 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 2 salmon fillets 1 tbsp olive oil 1 lemon, thinly sliced Salt and pepper to taste ¼ cup (60g) plain yogurt 1 tbsp fresh dill, chopped 1 tsp lemon zest 1 tsp lemon juice Method: 1. Preheat the oven to 200C (180C fan). Grease a baking dish with olive oil. 2. Place the salmon fillets in the baking dish. Season with salt and pepper, then lay lemon slices on top of each fillet. 3. Bake the salmon for 15-20 minutes or until it flakes easily with a fork. 4. While the salmon is baking, prepare the lemon-dill sauce. In a small bowl, mix together the plain yogurt, fresh dill, lemon zest, and lemon juice. 5. Serve the baked salmon with the lemon-dill sauce drizzled on top. Beef and mushroom pie This classic British beef and mushroom pie is a comforting and hearty dish, perfect for a family dinner. The tender beef and earthy mushrooms are enveloped in a rich gravy, all wrapped in a flaky pastry. Serves: 6 Prep time: 20 minutes | Cooking time: 2 hours Ingredients: 500g beef stew meat, diced 2 tbsp vegetable oil 1 large onion, finely chopped 2 garlic cloves, minced 250g button mushrooms, sliced 2 tbsp plain flour 500ml beef broth 2 tsp Worcestershire sauce Salt and pepper to taste 1 pack (320g) ready-rolled puff pastry 1 egg, beaten Method: 1. Preheat the oven to 180C (160C fan). 2. In a large oven-safe pot, heat the vegetable oil over medium-high heat. Add the diced beef and brown on all sides. Remove the beef from the pot and set it aside. 3. In the same pot, sauté the chopped onion and garlic until softened. Add the sliced mushrooms and cook until they release their juices. 4. Stir in the plain flour and cook for a minute to form a roux. 5. Pour in the beef broth and Worcestershire sauce, stirring to combine. Season with salt and pepper. 6. Return the browned beef to the pot, cover with a lid, and transfer the pot to the preheated oven. 7. Bake the beef mixture for about 1 hour and 30 minutes or until the beef is tender and the gravy has thickened. 8. Meanwhile, roll out the puff pastry and cut it to fit the top of the pie dish. 9. Once the beef mixture is done, pour it into a pie dish and cover it with the puff pastry. Brush the pastry with beaten egg for a golden finish. 10. Bake the pie in the oven at 200C (180C fan) for 20-25 minutes or until the pastry is puffed and golden. Mediterranean stuffed peppers These vibrant Mediterranean stuffed peppers are a flavourful vegetarian option that’s easy to make. Filled with couscous, chickpeas, and Mediterranean vegetables, they are a healthy and delicious dinner choice. Serves: 4 Prep time: 15 minutes | Cooking Time: 25 minutes Ingredients: 4 large bell peppers (any color) 100g couscous 200ml vegetable broth 1 tin (400g) chickpeas, drained and rinsed 1 courgette, diced 1 red onion, diced 1 tbsp olive oil 1 tsp dried oregano ½ tsp ground paprika Salt and pepper to taste Fresh parsley for garnish Method: 1. Preheat the oven to 200C (180C fan). 2. Cut the tops off the bell peppers, removing the seeds and membranes. Brush the outside of the peppers with olive oil. 3. In a saucepan, bring the vegetable broth to a boil. Remove from heat, add couscous, cover, and let it sit for 5 minutes until fluffy. 4. In a separate pan, heat olive oil over medium heat. Add the diced zucchini and red onion, sautéing until softened. 5. Stir in the cooked couscous, chickpeas, dried oregano, ground paprika, salt, and pepper into the sautéed vegetables. 6. Stuff the mixture into the prepared bell peppers and place them in a baking dish. 7. Bake the stuffed peppers for 20-25 minutes or until the peppers are tender and slightly charred on the outside. 8. Garnish with fresh parsley before serving. Thai green curry with chicken Transport your taste buds to Thailand with this aromatic and creamy Thai green curry. Made with tender chicken and seasonal vegetables, it’s a delightful balance of spicy, savoury, and coconut goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 25 minutes Ingredients: 500g boneless chicken thighs, sliced 2 tbsp vegetable oil 2 tbsp green curry paste 400ml coconut milk 1 red bell pepper, thinly sliced 100g green beans, trimmed and halved 1 courgette, sliced 2 tbsp fish sauce 1 tbsp brown sugar Fresh basil leaves for garnish Cooked jasmine rice to serve Method: 1. In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for a minute until fragrant. 2. Stir in the sliced chicken and cook until it’s browned on all sides. 3. Pour in the coconut milk and bring the mixture to a simmer. 4. Add the sliced red bell pepper, green beans, and courgette to the curry. Cook until the vegetables are tender-crisp. 5. Season the curry with fish sauce and brown sugar, adjusting the seasoning to taste. 6. Serve the Thai green curry over jasmine rice and garnish with fresh basil leaves. Read More Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits The National Portrait Gallery’s new restaurant is fabulous upgrade Three barbecue recipes to try that aren’t burgers The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith

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