List of All Articles with Tag 'fest'

Beijing concert-goers say they were prevented from displaying rainbow imagery at a pop singer’s performance on Saturday, in

Researchers have revealed how muscle cells deteriorate with age, affecting their ability to regenerate and recover after an injury. The findings could help to shed light on why it takes people longer to recover from muscle damage as they age. A team at Nottingham Trent University analysed the genes inside muscle cells, and found the ‘development pathways’ – the different ways in which genes work together to regenerate muscle – become weakened in older cells. We know that healthy muscle regenerates after we’ve had an injury but ageing impairs that regeneration potential and recovery gets harder the older we get Dr Livia Santos, Nottingham Trent University Lead researcher Dr Livia Santos, an expert in musculoskeletal biology in Nottingham Trent University’s School of Science and Technology, said: “This goes some way towards explaining why muscle injuries may take longer to recover as we get older.” She added: “We know that healthy muscle regenerates after we’ve had an injury but ageing impairs that regeneration potential and recovery gets harder the older we get. “What we’ve observed, in terms of what happens inside the cells, helps us to better understand why we don’t heal as well or as quickly in older age. “The pathways that control cell processes and development work differently in older cells and are downregulated, meaning regeneration is impacted the older we get. “If we can understand these pathways, however, we could potentially identify new therapies and interventions to mitigate the problem.” The researchers developed a new approach to examine muscle cells in the laboratory to enable them to observe the different mechanisms that drive muscle ageing. They studied muscle cells from donors, chemically injuring cells after they had been donated and isolated, then assessing how they heal and regenerate back to their pre-injury baseline levels. When they looked at cells from a 20-year-old and a 68-year-old donor, researchers found distinct differences in the development pathways of the younger and older cells. While younger muscle cells fully recovered from the injury, the team found that in older cells the genes expressed less of what they needed to, leaving the cells no longer able to perform in the way they should. According to the researchers, this contributes to reduced regeneration capacity leading to thinner, less robust ‘myotubes’ – a type of cell that can fully develop into a muscle fibre. Muscle regeneration is a complex and finely balanced biological process and is known to deteriorate with ageing, leading to the decline of musculoskeletal health and in some cases metabolic and genetic diseases. Our work enables us to examine muscle cell regeneration across the lifespan and this in turn could be key for future drug discovery for disease related to muscle ageing Researcher Janelle Tarum Janelle Tarum, another researcher on the study, said: “We’ve been able to develop a new approach to assess muscle regeneration which involves a state-of-the-art technique called RNA-sequencing. “There’s a very clear reduced regeneration capacity and weakened recovery of aged cells and we have been able to further understand the factors underlying this impairment. “Our work enables us to examine muscle cell regeneration across the lifespan and this in turn could be key for future drug discovery for disease related to muscle ageing.” The study, which also involved Manchester Metropolitan University and Liverpool John Moores University, is published in the Journal of Tissue Engineering and Regenerative Medicine.

Listen to The Big Take podcast on iHeart, Apple Podcasts, Spotify, Terminal. Three months into the writers’ and

Bella Hadid has shared a candid post reflecting on her health journey as she has lived with Lyme disease since 2012. The 26-year-old supermodel shared a health update with her 59.3 million followers on Instagram on Sunday (6 August) and said she is “finally healthy” after more than a decade of struggling with her health. She shared a number of photographs taken during her treatments over the years, showing her receiving drips and injections, laying in hospital beds as nurses gave her medication, and health documents from her medical record. In her lengthy caption, Hadid wrote: “The little me that suffered would be so proud of grown me for not giving up on myself. Living in this state, worsening with time and work while trying to make myself, my family and the people who support me, proud, has taken a toll on me in ways I can’t really explain.” “To be that sad and sick with the most blessings/privilege opportunity/love around me was quite possibly the most confusing thing ever,” she reflected. She reassured fans that she was “OK and you do not have to worry”, and said that despite her struggles, she “wouldn’t change anything for the world”. “If I had to go through all of this again, to get here, to this exact moment I’m in right now, with all of you, finally healthy, I would do it all again. It made me who I am today,” Hadid continued. The model, who was named one of Time magazine’s 100 most influential people in the world this year, “promised” fans who were also struggling that things “will get better”. “Take a step away, stay strong, have faith in your path, walk your truth and the clouds will start to clear up,” she wrote. “I have so much gratitude for and perspective on life, this 100+ days of Lyme, chronic disease, [co-infection] treatment, almost 15 years of invisible suffering, was all worth it if I’m able to, God-willing, have a lifetime of spreading love from a full cup and being able to truly be myself, for the first time ever.” Hadid explained that she chose photos that were “the most positive” throughout her health journey in an attempt to illustrate how it has been “the most enlightening experience of my life filled with new friends, new visions and a new brain”. She thanked her mother, Yolanda Hadid, who was also diagnosed with Lyme disease in 2012 alongside her son and Hadid’s younger brother Anwar, for “keeping all of my medical records, sticking by me, never leaving my side, supporting, but most of all, believing me through all of this”. Hadid also thanked the brands and companies she has worked with, her agents for “protecting me”, and her medical team, adding: “I love you SO much!!!” She told fans that she would be “back when I’m ready”, adding: “I miss you all so much. I love you all so much.” Lyme disease is a bacterial infection that can be spread to humans by infected ticks and if usually diagnosed based on symptoms, which include fever, headache, fatigue or skin rash, or laboratory testing. Earlier this year, Hadid spoke about some of the symptoms she gets when her Lyme disease flares up. In a TikTok video, she said: “My skin changes colour, I break out randomly, I get (what feels like) lesions, lethargy, chronic anxiety, zero motivation or purpose, leaky gut, adrenals, depression.” She added that she “hates looking in the mirror or taking pictures” of herself because of how the disease impacts her appearance. “If I’m all dolled up, maybe I’ll try for the girls but, man, is it hard to do this as your profession while also feeling/looking sick like this,” she said. Read More Doing things alone isn’t ‘self-love’ – we don’t need to make everything empowering Jamie Foxx and Jennifer Aniston issue statements over ‘antisemitic’ Instagram post Will Smith says daughter Willow’s ‘mutiny’ changed his view on success Is it heat exhaustion or are you just tired? Will Smith says Willow ‘mutiny’ changed his view on family success Health expert Dr Michael Mosley shares two tips for avoiding osteoporosis

Remember the first rap song you heard

Whether you’re away on holiday or lounging in the sun at home, needing a siesta after lunch or a disco nap before dinner on a hot summer’s day is normal. But how can you tell when warm weather-induced drowsiness is something more serious? We asked doctors to explain… What is heat exhaustion? “Prolonged exposure to the heat can cause heat exhaustion. It is the body’s response to excessive loss of water and salt,” says Dr Preethi Daniel, deputy medical director at London Doctors Clinic. “Symptoms may be characterised by heavy sweating, rapid breathing, headache, high temperature, nausea, a faster and weak pulse, light-headedness, feeling fatigued and heat cramps.” Older people, babies, children and those with chronic illnesses are much more likely to develop heat exhaustion. “Symptoms are usually the same in adults and children, and can make children tired and floppy,” says Dr Luke Powles, associate clinical director at Bupa Health Clinics. While not life-threatening, heat exhaustion is a warning sign that you need to cool down promptly to prevent progression to heat stroke, which means getting out of the sun immediately. “Remove any unnecessary clothing, lie down and raise your feet so they are above the level of your heart and drink plenty of water,” says Powles. “You can also use a cool sponge to cool your skin. Make sure someone stays with you until you feel a bit better – which you should do in half an hour or so.” If you don’t start to cool down after 30 minutes, see medical help, as you may have developed heatstroke. What is the difference between heat exhaustion and tiredness? “Heat exhaustion is the direct result of spending too much time in the sun and often raises your core body temperature to over 38 degrees, which isn’t an indicator of general tiredness,” says Dr Carolyn Barshall, GP at independent charitable hospital King Edward VII’s. “Whereas tiredness can be caused by many lifestyle factors such as disordered sleeping patterns, alcohol and poor diet.” Daniel adds: “If you have a lack of energy or aches and pains, consider it tiredness, but if you have any of the other symptoms mentioned above, it could be heat exhaustion.” What is heatstroke? “Heatstroke is the end result of overheating,” says Daniel. “Our internal temperature rises and creates confusion, drowsiness and can lead to seizures.” Much more serious than heat exhaustion, it can cause a change in mental status such as, Barshall says: “Confusion, delirium, combativeness, seizures, loss of consciousness, and a core body temperature above 40 degrees.” Symptoms may also include skin that’s not sweating even when it feels hot, fast breathing or shortness of breath. “Heat exhaustion and heatstroke are often confused, but there is a difference,” says Powles. “Heatstroke should be treated as an emergency, whereas with heat exhaustion, the person needs to be cooled down.” If you suspect someone has heatstroke you should call 999 or seek emergency help immediately. How to stay safe in the sun To prevent heat exhaustion during summer, it’s important not to spend too long in the sun and to stay hydrated. “Avoid direct sunlight between 11am and 3pm, and wear light-coloured, loose clothing,” says Daniel. “Drink plenty of cold drinks and water throughout the day and limit alcohol intake.” To help little ones, she says: “You can keep a pram or buggy cool by covering it with a damp cloth and refreshing it every 30 minutes.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live King Charles enjoys a wee dram at the Met Highland Gamesv Why have the birds disappeared from my garden? Top Films: w/c Saturday, August 12

Health “guru” Dr Michael Mosley has offered his advice to those seeking to reduce their risk of developing osteoporosis, a condition characterised by weak or brittle bones. The medical expert and former doctor is known for his regular appearances on The One Show, as well as his TV programmes on health and medicine. Writing in his column for MailOnline, the creator of the 5:2 and Fast800 diets said he had found his bones were not as strong as they could be while filming a series about healthy ageing in 2022. “Like many Britons, my bones are weaker than they should be,” he wrote. “While filming a series about healthy ageing last year, I had a DXA scan, which uses low-dose X-rays to see how dense (or strong) your bones are. “Although I have a sturdy spine, my hip bones aren’t in great shape, though I don’t have osteoporosis.” Dr Mosley explained that the key to avoiding osteoporis involves getting a healthy intake of both calcium and Vitamin D, as well as a short but effective burst of exercise each day. “As well as obvious good calcium sources such as dairy and leafy green veg, you may want to top up on prunes,” he suggetsed. “A study last October in the American Journal of Clinical Nutrition, involing 235 older women, concluded eating five to six prunes a day improved bone density. The theory is that anti-inflammatory compounds in prunes may slow bone breakdown.” He also suggested that daily exercise could also help, citing a study that showed two minutes of hopping each day can improve hip bone strength. In 2020, Dr Mosley claimed that men were “more deluded” than women when it came to their own weight and fitness, while fronting a Channel 4 series to help people who had gained weight during lockdown. He told the Press Association: “An awful lot of people are unaware of how much weight they put on, particularly around the gut.” Research shows that only 10 per cent of people who are obese know they are but that the figure is only 7 per cent for men, Dr Mosley said, while “women are more aware of it”. He also denied that the show, which offers practical advice to overhaul viewers’ lifestyles, was about fat shaming: “Body shaming is awful. It is incredibly ineffective. Telling people they’re fat never, ever works,” he said. “None of this is about fat-shaming. It is entirely about helping people who are obese and who want to do something about it. Any diet is only ever going to work if the person wants to do it.” Read More Jamie Foxx and Jennifer Aniston issue statements over ‘antisemitic’ Instagram post Why is every celebrity couple breaking up? Relationship experts think we shouldn’t be so shocked Eye masks, kombucha and ‘the full spectrum of milks’: Gwyneth Paltrow finally gave us a tour of her fridge Health expert Dr Michael Mosley shares two tips for avoiding osteoporosis Will Smith says Willow ‘mutiny’ changed his view on family success Who was controversial vegan raw food influencer Zhanna D’Art:

Pay day always seems too far away, but if you still want to eat like a king, we have it covered. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. This month, we’re elevating chicken wings and pork mince to new heights across three meals that don’t skimp on flavour. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 8 cloves garlic 20g fresh ginger 5 spring onions 1 lime 200g fresh spinach 150g frozen peas 250g pork mince 500g chicken wings 200g dried pasta (of your choice) 150g basmati rice 200g dried medium egg noodles 2 tbsp gochujang 1 tbsp tomato purée/tomato paste 2 tbsp vegetable oil 2 tbsp sesame oil 1 tbsp cider vinegar 3 tbsp fish sauce 1 tsp caster sugar Sticky Korean wings with pea and sesame rice Track down some good, Korean-branded gochujang from your local Asian supermarket. It makes all the difference! Serves: 2 Ingredients: 2 tbsp gochujang 2 tbsp fish sauce 1 tbsp cider vinegar 1 tsp caster sugar 2 clove garlic 500g chicken wings 5 spring onions 2 tbsp sesame oil 150g basmati rice 150g frozen peas Method: 1. Preheat: preheat the oven to 210C and line a large baking tray with baking paper. 2. Assemble the glaze: add 2 tbsp of gochujang, 2 tbsp of fish sauce, 1 tbsp of vinegar, and 1 tsp of sugar to a large mixing bowl. Peel, then finely grate in 2 cloves of garlic – we will use the rest later. 3 Mix and coat: add 500g of chicken wings to the bowl and give everything a good mix, ensuring the wings are well coated. 4. Tray em’ up: lay the coated wings onto the lined tray, ensuring they are well spaced. 5. Roast: roast in the oven for 20-25 minutes, until charred in places and cooked throughout. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: thinly slice 5 spring onions crossways, then peel and mince the remaining 2 cloves of garlic. 7. Preheat the pan: add 2 tbsp of sesame oil to a medium saucepan and place it over a medium-high heat. 8. Fry: once the oil starts to shimmer and loosen, tip in ¾ of the spring onions and all the garlic. Fry for 2-3 minutes, until fragrant. 9. Add the rice: wash 150g of rice in a sieve under running water, shake off any excess moisture, add it to the pan, and stir to coat. 10. Add the water: add 320ml of water to the pan along with a generous pinch of salt, then bring everything up to a boil. 11. Cook the rice: reduce the heat to low, cover with a lid and cook for 8-10 minutes, until the grains are nearly soft and almost all the water has been absorbed. 12. Add the peas: crack on with a bit of washing up! When the rice timer sounds, add 100g of peas, replace the lid, and steam them with the rice for another 2 minutes until they are both soft and all the water has been absorbed. 13. Serve: once the rice is ready, fluff the grains with a fork and divide between serving plates. Add the wings, scatter over the reserved spring onions, and serve. Cambodian-style pork and ginger stir-fried noodles Black pepper is key in this recipe for heat and depth, don’t go easy! Serves: 2 Ingredients: 2 tbsp vegetable oil 250g pork mince 5 spring onion 20g fresh ginger 3 cloves garlic 1 limes 200g dried medium egg noodles 200g fresh spinach 3 tbsp fish sauce 1 tsp caster sugar Method: 1. Preheat the pan: fill the kettle with water and put it on to boil, this will be for the noodles later. Add 2 tbsp of oil to a large frying pan and place it over a medium-high heat. 2. Fry the pork: once the oil starts to shimmer and loosen, tip in 250g of pork mince. Fry, breaking up occasionally for 10-12 minutes, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 3. Chop chop: thinly slice 5 spring onions crossways, then peel and mince 20g of ginger and 3 cloves of garlic. Cut 1 lime into 4 wedges. 4. Get the noodles on: add 200g of noodles to a medium saucepan, season with salt, and cover with boiling water from the kettle. Place the pan over a high heat. 5. Cook the noodles: cook the noodles for 5-6 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Fry: once the pork is ready, add the spring onions, ginger, and garlic. Fry for a further 2-3 minutes, until fragrant. 7. Add the spinach: add 200g of spinach to the pan and fry for a further 1-2 minutes, until the leaves darken and wilt. 8. Add the noodles: once the noodles are ready, use tongs to transfer them into the pan. Toss to mix everything together. 9. Add some flavour: add 3 tbsp of fish sauce, 1 tsp of caster sugar, and a very generous grind of black pepper. Continue to fry for 2-3 minutes, tossing occasionally. 10. Serve: divide between plates and serve with the lime wedges. Gochujang pork ragu pasta This recipe also works really well with beef mince! Serves: 2 Ingredients: 2 tbsp sesame oil 250g pork mince 200g dried pasta 10g fresh ginger 3 cloves garlic 2 tbsp gochujang 1 tbsp tomato purée/tomato paste Method: 1. Get the kettle on: fill the kettle with water and put it on to boil – this will be for the pasta later. 2. Preheat the pan: add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 3. Get the pork on: once the oil starts to shimmer and loosen, add 250g of pork mince. Fry for 8-10 minutes, breaking it up occasionally, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 4. Get the pasta on: add 200g of pasta to a medium saucepan along with a generous pinch of salt. Cover with boiling water from the kettle and place the pan over a high heat. 5. Cook the pasta: cook for 8-10 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: peel and cut 10g of ginger into thin matchstick-like strips, then peel and mince 3 cloves of garlic. 7. Fry: once the pork is ready, add the garlic and fry for a further 1-2 minutes, until fragrant. 8. Add the pastes: add 2 tbsp of gochujang and 1 tbsp of tomato paste to the pan. Continue to fry for a further 1-2 minutes, until sticky and darkened. 9. Add the pasta: once the pasta is ready, use tongs or a slotted spoon to transfer it into the pan with the pastes and pork. Reserve a mugful of pasta water for the next step. 10. Mix and toss: add a splash of the pasta’s cooking water and toss to coat. Add another splash to loosen if the mix looks a little thick – we are looking for a loose sauce that coats the pasta in a red glaze. 11. Serve: divide the pasta between plates and top with the raw strips of ginger for freshness. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Meal plan: Romesco chicken and other recipes to fall in love with School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Zhanna Samsonova was just 39 when she died, reportedly from “starvation and exhaustion”, thousands of miles from her birthplace in Moscow, Russia. The Instagram influencer’s tragic story has come under scrutiny due to her promotion of a completely “raw” diet, which reports have suggested was linked to her death. Under the name Zhanna D’Art, Samsonova regularly wrote about how she subsisted exclusively on fruit, vegetables, seeds, smoothies and juices while living in Malaysia. Her mother, Vera, attributed Samsonova’s death to a “cholera-like infection” that was exacerbated by her diet. In recent weeks, Samsonova had been unusually quiet on Instagram, with the exception of a troubling post shared just days before her death on 21 July. “Life is meaningless but worth living provided you recognise it’s meaningly,” she wrote, over a photo of herself wearing sunglasses, with a gasping expression on her face. Vera, 63, told Russian newspaper Novye Izvestia how she had begged her daughter to return home as she feared for her health. “I understood that Zhanna was about to die, but still I could not help her in any way. My daughter's life has turned into a nightmare,” she said, via LBC. She told the publication that she had “fought for years” to save her daughter, once an aspiring model, but she “refused to listen”. Samsonova is believed to have left Russia in 2006, buying a one-way ticket to spend the past 17 years travelling around Asia while blogging and practicing yoga. Photos shared by Vera showed a smiling Samsonova apparently taking part in a modelling contest. The images are in stark contrast to the final photos she shared of herself before her death, where she appeared visibly gaunt and malnourished. Her friends also spoke with local media, confessing they feared she was suffering from anorexia and that her diet was becoming increasingly limited. One of her neighbours, who was not named, said she was “horrified” when they met in Sri Lanka a few months ago, as Samsonova looked “exhausted” and had swollen legs “oozing lymph”. “They sent her home to seek treatment. However, she ran away again. When I saw her in Phuket, I was horrified,” the friend said, according to The Sun. “I lived one floor above her and every day I feared finding her lifeless body in the morning. I convinced her to seek treatment, but she didn’t make it.” Samsonova regularly made claims about the supposed benefits of her raw food diet, including that it offered “natural” protection from Covid-19. She also claimed that her body did not “require” water, writing last year that her fruit-based diet meant she had gone without water for the past six years. In recent months, she appeared to have become a fan of the durian fruit, sharing frequent posts that promoted it. “It’s that fabulous time of year again – Durian Season in Thailand!” she wrote in the caption of one of her final videos. “Wake Up And Smell the Durian! For all you durian lovers out there, isn’t it just the best? And for those who haven’t yet experienced the joy of durian, you’re in for a wild ride!” When she died, Samsonova had around 16,000 followers. At the time of writing, however, that number had increased to 33,000. There have been previous cases where people have starved to death due to their extreme diets, including children whose food intake was controlled by their parents. Last year, a vegan mother was sentenced to life in prison over the death of her 18-month-old son, who was fed a diet of raw fruits and vegetables. Prosecutors said that Sheila O’Leary’s son Ezra was severely malnourished, and weighed just 17 pounds when he died in September 2019. O’Leary was convicted by a Florida jury in June 2022 of first-degree murder, aggravated child abuse, aggravated manslaughter of a child, child abuse and two counts of child neglect. For anyone struggling with the issues raised in this article, eating disorder charity Beat’s helpline is available 365 days a year on 0808 801 0677. NCFED offers information, resources and counselling for those suffering from eating disorders, as well as their support networks. Visit eating-disorders.org.uk or call 0845 838 2040 Read More Vegan raw food influencer ‘dies of starvation and exhaustion’ ‘Love, obsession, extortion and murder’: The dramatic downfall of TikTok influencer who became a killer Royal family silent as Meghan Markle celebrates 42nd birthday Who was controversial vegan raw food influencer Zhanna D’Art: Health expert Dr Michael Mosley shares two tips for avoiding osteoporosis Will Smith says Willow ‘mutiny’ changed his view on family success

Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

This week’s new entertainment releases include Gal Gadot in the international espionage thriller “Heart of Stone,” the return of the comedy “Only Murders in the Building” on Hulu and “Painkiller,” a new Netflix limited series detailing the rise of opioid use in the United States from various perspectives

A free event to celebrate 61 years of Jamaica's independence takes place in Birmingham.