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Journalists are no longer the gatekeepers. The reality is that many young people are now bypassing the websites and apps of traditional news outlets and seeking information on social media platforms, including TikTok. It’s the ‘fastest growing social network’, according to the Reuters Institute Digital News Report, and new research has found that 20% of 18-24 year olds use the app solely to find their news. While a massive 44% of that age group use the short-form video hosting service for any and every other purpose. The younger generation have “little interest in many conventional news offers oriented towards older generations’ habits, interests, values, and instead embrace the more personality-based, participatory, and personalised options offered by social media”, said Reuters Institute director Rasmus Nielsen. Under 18s are big users too, so for parents whose teens get their news via TikTok, what do you need to understand about the social network and the evolution of digital media literacy? What is TikTok? Every so often a new app emerges and redefines the way we use social media. It’s what TikTok went and did in 2016. Starting as a small niche social media network – founded by Chinese tech giant Zhang Yiming – that attracted lip-synching teens as a short-form video hosting site, it almost knocked Facebook off its perch, and blew up during the coronavirus pandemic to a mega global platform. Do news organisations share news on it? Yes, they do. In many ways, traditional news organisations were forced to join TikTok to avoid being left behind, reach new and younger audiences and ensure they are continuing to find creative ways to pivot in a constantly evolving digital space. “Given the popularity and high engagement level, it’s not surprising that TikTok has become an important news platform for younger audiences, and it makes sense that news organisations are using it,” said Mark Brill, a senior lecturer in Future Media at Birmingham City University. “This, however, is a continuation of an existing trend. For well over a decade social media such as Facebook has been the primary news source for under 25s.” Anna Lee, founder at the Fr. App, added: “We can see that Gen Z individuals are turning to TikTok for any and all searches. While the funniest sound bites and newest dance trends will always have a home on TikTok, you can also equally expect to find videos explaining an arbitrary housing act.” How is it shared? There are various types of videos that can be shared on TikTok. Alongside the short bite-sized videos sharing the latest news, you can share trending sounds, things creators have posted, or videos with friends, family, and your larger community within TikTok or through other social media platforms. Videos can also be shared directly to other users, as long as the user has allowed for it. How do algorithms work? The TikTok algorithm is a recommendation system that determines which videos will appear on your (unique and highly personalised) For You page, which is also known as the homepage. Brill, who has 25 years of experience applying emerging technologies to engage audiences, said: “Much of the success of TikTok is the way that their algorithm decides which videos to show their users. TikTok’s system is based entirely on their interests and previous viewing. “This ‘more of what you like’ approach means that users spend more time each month in TikTok than any other platform. In the UK it adds up to over 27 hours per user per month and 23 hours globally. It shows how the platform’s algorithm can be highly addictive.” Is it OK that TikTok is how young people learn about what’s happening in the world? Some experts believe it is important for young people to be taught digital literacy at an increasingly earlier age – especially with the prevalence of fake news and artificial intelligence and its ability to forge fake articles and pictures. “Users of TikTok and all other social media apps must understand how to evaluate every piece of information they come across,” Lee said. “All parents worry about their child viewing harmful content on the internet. However, most leading internet providers provide extensive parental controls, including blocking and filtering unsuitable content.” Should they be encouraged to look elsewhere? For Brill, there are both benefits and challenges from using social media as a news source. He also cites the recent Reuters Institute report, which noted that TikTok users tend to look for good-news stories, avoiding the ‘doom scrolling’ found in web-based internet sites, which can have a negative impact on mental health. “The big question with social media sources, however, is that of veracity. A lack of fact checking and or acknowledgment of authoritative sources makes it difficult to identify fake stories and information. The short-form video format does not bring an in-depth analysis, where opinions are often presented as fact,” he said. “Perhaps the biggest challenge for TikTok users is with the algorithm itself. By giving more of what they like, it leads to confirmation bias that reinforces existing perceptions.” While child and behavioural expert Amanda Jenner, would encourage parents to tell their children to look elsewhere. “I am not a believer in directing children to learn through TikTok at all. Children can easily become addicted to social media and [it] can quickly escalate and [they could] be looking at other things they shouldn’t be watching. “I genuinely do feel parents need to be worried. I would encourage parents to set an age where it’s acceptable to have TikTok (over the age of 13 preferably) and have a parental control app so you can monitor and control what both they are seeing and the amount of time they spend on [it]. They need to be safeguarded.” Who knows what social network will be the next big thing but right now it’s difficult to get young people to migrate to another platform. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How to take care of pets in the heat Struggling with menopause symptoms in the heat? An expert shares tips Men and women with migraine both have increased risk of stroke – study

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My mum makes this incredible stir-fried cabbage to accompany our curries, so one day, I thought, ‘I wonder how this would work as a fritter?'” says former Bake Off contestant Crystelle Pereira. “I am pleased to report that the result is an absolute delight. I fry them in coconut oil to form crispy, aromatic patties and serve them with a cooling coconut yogurt dip.” Goan-inspired coconut and cabbage fritters Makes: 3 small Ingredients: 1 large white potato (200–240g), coarsely grated 1 medium brown onion, grated 1½ teaspoons fine sea salt 5 tablespoons coconut oil 7 curry leaves 2 teaspoons cumin seeds 1 teaspoon mustard seeds ¼ white cabbage (130g), finely shredded (I use a mandoline) 20g desiccated coconut 2 large eggs ¼ teaspoon ground turmeric 2 tablespoons plain flour 1 teaspoon ground black pepper 1 thin green chilli/Indian finger chilli, finely diced For the coconut yogurt dip: 4 heaped tablespoons unsweetened coconut yogurt Juice of 1 lime ½ teaspoon garlic powdera pinch of fine sea salt ¼ teaspoon chilli powder Method: 1. Place the grated potato and onion in a bowl with ½ teaspoon salt and mix well to combine. Transfer the mixture to a large colander over a sink and allow the excess moisture to drain while you prepare the rest of the ingredients. 2. Now temper the spices. Gently heat 1 tablespoon coconut oil in a frying pan over a low heat and, once warm, add the curry leaves, cumin seeds and mustard seeds, frying for a few minutes until fragrant, making sure not to burn them as they will turn bitter. Tip these spices into a large bowl. 3. Using your hands, squeeze out as much moisture as possible from the grated potato and onion, then tip the drained mixture into the bowl with the spices, mixing well to combine. Add the cabbage, coconut, eggs, turmeric, flour, 1 teaspoon salt, pepper and diced chilli and give this one last final mix to combine everything together. 4. Now fry the fritters. Place the remaining oil in the same frying pan used to temper the spices, over a medium heat. Once the oil is hot, spoon a heaped tablespoon of the mixture into the hot oil, flattening it with the back of the spoon to make a fritter. Fry this for 2½ minutes on each side until crispy and golden, then transfer to a plate lined with kitchen paper, to soak up the excess oil. Repeat with the remaining batter. 5. Finally, make the dip. Place all the ingredients in a bowl and mix well to combine. To serve, dip the fritters in the yogurt sauce and enjoy! Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists by Crystelle Pereira is published by Kyle Books, priced £22. Photography by Vanessa Lewis. Available Now.

I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

Paul McCartney has revealed a 'final' song by The Beatles is set for release, all thanks to help from artificial intelligence. The tech has managed to replicate the voice of John Lennon, and although currently unnamed, it's like to be a 1978 song by the late artist, called 'Now And Then'. The group had previously attempted to finish the song without Lennon, and vowed it would be completed one day. "We just finished it up and it'll be released this year," McCartney said on BBC Radio 4's Today programme, much to the excitement of fans. Click here to sign up for our newsletters

Heatwaves can be uncomfortable at the best of times, but what if you’re already having hot flushes? Dr Naomi Potter, founder of Menopause Care and co-author of bestselling book, Menopausing, with Davina McCall, points out that eight in 10 people who go through menopause experience symptoms like hot flushes – a sudden surge of heat, often accompanied by redness and sweating. Night sweats and trouble sleeping are also common during perimenopause and menopause – not the sort of things you want to be dealing with when a heatwave hits. “The increasing temperatures can make hot flushes and night sweats worse, and make it harder to cool down when you do experience them,” says Potter, explaining that the lack of oestrogen associated with menopause affects the part of the brain that helps regulate body temperature. “If you’re already hot and sweaty, then having a night sweat or hot flush can just make everything worse and uncomfortable.” Here’s her advice for getting through the summer heatwaves… Travelling “Public transport can be awful at the best of times in the heat, especially when travelling on tubes, trains and buses where you’re cramped in, so if you experience a hot flush while travelling, it can be extremely unpleasant,” Potter says. “Try carrying water and a small fan, to give some comfort in these moments, if just for a short relief.” If you can, invest in a water bottle designed to keep liquids cold, so you’ll always have something cool to sip when you need to. Be drink savvy Speaking of drinks, Potter also suggests trying to limit alcohol, coffee and sugary beverages, especially if menopause symptoms are proving troublesome. Iced tea and water are ideal options. “During the summer, you’re more likely to be dehydrated, and alcohol, coffee and fizzy drinks worsen dehydration,” she explains. “So it’s worth bearing that in mind and staying hydrated with water.” Sleep Menopause might already be impacting your mood and energy levels, so sleepless nights can be a double whammy. “In the case of night sweats, you’ll often experience broken and interrupted sleep, which has a knock-on effect and impact on lifestyle and work the next day,” says Potter. “Create a cool sleeping environment by wearing light breathable bed clothes and have a spare by the bed in case you wake up sweaty, so you can change without having to properly wake up to find new clothes,” she suggests. Plus, a well-positioned bedroom fan will be your summer best friend. Dress light It goes without saying that clothing also affects temperature – so if hot flushes are bothering you, tweaking your wardrobe could certainly help. Potter suggests dressing in “lightweight, breathable fabrics” such as cotton or linen. Plus, a light pair of cycling shorts/long knickers under skirts and dresses can help massively with sweating and discomfort at this time of year. Get the right support Heatwave or no heatwave, menopause doesn’t have to mean suffering in silence and just soldiering on if symptoms are impacting you. “If somebody is having symptoms, then it is definitely worth seeing their GP because there’s lots that can be done,” says Potter. “And if you have a menopause-friendly workplace, it is definitely worth talking to [managers] because with recently headlines, many workplaces are much more supportive of the menopause. “I think it’s vital that conversations like this continue,” Potter adds. “Without speaking about experiences, then there is no way for people to realise that this is a normal life event, and there is help if it is required.” Storing HRT in the heat Finally, if you are taking hormone-replacement therapy (HRT), make sure it’s being stored correctly when temperatures soar. “Most HRT should be stored at room temperature. If this is the case with yours (it will say on the side of the packaging), do not refrigerate or freeze it. Instead, storing it in a cool dark place, away from direct light, should be fine,” says Potter. You will want to keep it away from excessive temperatures though – basically anywhere that can get particularly hot when it’s sunny, such as inside cars, on window ledges. “And aircraft holds,” Potter adds, “where temperatures are unknown and can rise rapidly.”

Women and men who experience migraines have an increased risk of having the most common type of stroke, research has suggested. Additionally, women alone may carry a further risk of heart attack and haemorrhagic stroke (bleeding in or around the brain). People diagnosed with migraine are believed to have a higher risk of experiencing a heart attack or stroke before the age of 60. Migraine was associated with a similarly increased risk of ischemic stroke among young men and women Cecilia Hvitfeldt Fuglsang, Aarhus University Previous research had suggested the increased risk of ischemic stroke – when a blood clot blocks a blood vessel to the brain – mostly affects young women. However, it was unclear whether women with migraine also carry a higher risk of heart attack and haemorrhagic stroke compared to men. Cecilia Hvitfeldt Fuglsang, of Aarhus University, Denmark, and her team looked at Danish medical records collected from 1996 to 2018, from people aged 18 to 60. They identified men and women with a history of migraines and compared their risk of a heart attack and ischemic and haemorrhagic stroke before the age of 60 to the risks faced by people in the general population without migraine. Hvitfeldt Fuglsang said: “Migraine was associated with a similarly increased risk of ischemic stroke among young men and women. “However, migraine may be associated with an increased risk of myocardial infarction and haemorrhagic stroke only among women.” The findings suggest both men and women with migraine had a similarly increased risk of ischemic stroke. However, women with migraine may also carry a slightly higher risk of heart attack and haemorrhagic stroke, compared to men with migraine and the general population. Women are more greatly impacted by migraine, especially since the condition is predominantly diagnosed in women, the researchers suggest. The researchers point out that since they used prescription drug records to identify patients with migraine, they may have missed untreated people, which could have resulted in an underestimation of the contribution of migraine to these health problems. The findings are published in the Plos Medicine journal. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Less than half of children ‘have received a meaningful financial education’ Harry Potter star Miriam Margolyes makes British Vogue cover debut aged 82 Toff: Drinking mindfully is a gift to yourself

Less than half (47%) of children and teenagers aged seven to 17 have received a meaningful financial education, according to a Government-backed body. The Money and Pensions Service (MaPS) estimates from its findings that around 5.4 million children across the UK do not have the money skills they will need in adulthood. Children living in social housing, rural areas and in lower income households were found to be less likely to have received a meaningful financial education. And children with parents or carers with mental health conditions tend to be less likely to have received a meaningful financial education than the UK average, the findings indicate. The measure of meaningful financial education is based on the percentages of young people who recall receiving financial education at school that they considered useful, and/or received regular money from parents or work, with parents setting rules about money and handing over responsibility for some spending decisions. Research was conducted for MaPS between late summer and autumn 2022 across the UK by Critical Research, among more than 4,700 children and young people aged seven to 17 and their parents or carers. The proportion of children and teenagers found to have received a meaningful financial education is similar to 2019, when the figure was 48%. The report said: “When interpreting these results, it is worth remembering the disruption to education and normal life caused by the Covid-19 pandemic potentially limited opportunities for children to receive a meaningful financial education at school and/or home over the last three years. According to the latest findings, a third (33%) of children recall learning about money in school and finding it useful, and nearly a quarter (24%) have received key elements of financial education at home. It is worth remembering the disruption to education and normal life caused by the Covid-19 pandemic Money and Pensions Service report Only 10% reported having both, suggesting that children and young people tend to receive meaningful financial education either at home or at school and not as “joined-up” financial education, the report said. Younger children aged seven to 11 continue to be less likely to have received a meaningful financial education than older children aged 16 to 17, according to the report. Children in Scotland are the most likely (52%) to have received a meaningful financial education, the report indicated, followed by those in Wales (51%), England (46%) and Northern Ireland (43%). Those in Wales (79%) are more likely than those living in the UK (71%)as a whole to receive regular money from parents/carers or work, according to the research. As part of its UK strategy for financial wellbeing, released in 2020, MaPS is aiming for two million more children aged five to 17 to receive a meaningful financial education by 2030. It is urging parents to talk to their children about money and combine it with everyday experiences, such as food shopping, budgeting and wages from a part-time job. Our experiences in childhood prepare us for adulthood and learning about money is no different Sarah Porretta, Money and Pensions Service To help with this, MaPS offers free resources such as “talk learn do“, an online tool that helps parents to start the conversation. The MaPS, which is sponsored by the Department for Work and Pensions (DWP) and funded by levies on the financial services industry and pension schemes, added that teachers, school leaders and governors should work together to deliver financial education in classrooms. It is also calling on financial services and funders such as charitable trusts to increase their investment in the delivery of financial education. Sarah Porretta, executive director at MaPS said: “These figures will alarm everyone in financial education because more than five million children could be going without. “Our experiences in childhood prepare us for adulthood and learning about money is no different. It becomes a part of daily life and our financial decisions can bring real benefits and profound consequences, so it’s crucial to learn from a young age. “The race is on to educate the nation’s children and everyone, from banks and building societies to foundations and financial institutions, has a big part to play. “Parents and schools can also make a huge difference by combining money skills with everyday experiences, both inside and outside the classroom.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Harry Potter star Miriam Margolyes makes British Vogue cover debut aged 82 Toff: Drinking mindfully is a gift to yourself Should you sleep naked? Heatwave myths debunked

This creation is heavily inspired by one of my favourite signature bakes in the Bake Off tent,” says Crystelle Pereira, who was a runner-up on the show in 2021. “I had made a focaccia during Bread Week, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel. “It went down a treat, and so I’ve transferred all of the same flavours and textures into crispy crostini – little bites of sweet and salty deliciousness.” Roasted grape, honey and feta crostini Ingredients: For the infused oil: 50ml olive oil 2 garlic cloves, grated ½ tablespoon dried thyme For the crostini: 240g black seedless grapes (about 24 grapes) 200g feta 10 walnuts, skin on 1 small baguette 1½ tablespoons runny honey ¼ fresh fennel bulb, thinly sliced (optional) A bunch of fresh thymea pinch of fine sea salt and ground black pepper Method: 1. Preheat the oven to 180C fan/400F/gas mark 6. 2. First make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside. 3. Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways. 4. Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper and a tiny pinch of salt and blend until completely smooth. 5. Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside. 6. Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7–10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through. 7. To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straight away. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer