List of All Articles with Tag 'fest'

The King’s coronation times with the very start of British cherry season, making this a gloriously seasonal trifle. The fruit is cooked with cherry jam to give just enough of a jelly effect to please those who like a jellied trifle. Add sponge soaked with the sweet nuttiness of amontillado sherry, lashings of rich custard and cream, and this trifle is definitely fit for a king. It’s incredibly quick to prepare, particularly if you make the custard ahead of time (or just buy some pre-made custard!). Best eaten the day you make it. Coronation sherry cherry trifle Ingredients: For the custard: 450ml whole milk 150ml double cream 1 vanilla pod 6 egg yolks 60g caster sugar For the trifle: 650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks 1 jar of cherry (or black cherry) jam, approx 340g 600ml double or whipping cream 100ml amontillado sherry 200g savoiardi biscuits 600ml vanilla custard (see above) 75g dark chocolate Equipment: A straight-sided glass trifle dish, 2.5 litre capacity Method: If making the custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse. Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle. Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl. Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours. Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries. Recipe provided exclusively to The Independent from Borough Market Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Can’t-believe-it’s-so-quick aromatic shrimp curry

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Halle Bailey has earned praise for the “perfect” Ariel-inspired dress she wore to the premiere of The Little Mermaid. On 8 May, Bailey, who plays Ariel in the upcoming live-action Disney remake, arrived on the red carpet in Los Angeles in a metallic blue Valdrin Sahiti gown with a shell-shaped structured neckline that resembled the mermaid’s iconic seashell top. Bailey paired the shimmering blue gown with teal eyeshadow, glittery blue nails and diamond earrings, with the result an outfit worthy of the film’s titular character. On social media, the “Do It” singer’s look has been met with joy from fans, with many declaring the gown a perfect interpretation of Ariel. “Halle Bailey looked absolutely amazing at the premiere of #TheLittleMermaid. The dress was perfect for this event because it looked so mermaid-like,” one person tweeted, while another said: “I am so obsessed with Halle Bailey’s dress for The Little Mermaid premiere!! She looks so beautiful omg.” Someone else described the outfit choice as an “aquatic serve,” while another person admitted that the gown left them “speechless”. “Still not over Halle Bailey’s dress,” one person tweeted. Others were appreciative of the fact that the dress did not prevent Bailey from interacting with young fans, with a video showing the star bending down to greet and embrace Offset and Cardi B’s daughter Kulture, five, during the premiere. The Migos rapper, who dressed in a Prince Eric-inspired outfit for the occasion, attended the premiere alongside Kulture and his daughter Kalea, eight, who were both dressed in miniature ball gowns. “It’s that fact that she can get down that low in this dress that looks like it is PAINTED on [her] body is amazing to me lol I love it,” one fan tweeted along with a video of the sweet moment between Bailey and Kulture. Although the official release of the live-action version of the 1989 Disney film is still weeks away, the remake has already earned praise from critics. Jodi Benson, who voiced Ariel in the animated version of the film, shared her delight with Bailey’s interpretation of the role at the premiere, with Benson telling Entertainment Tonightthat the actress doesn’t need any advice from her because she’s “brilliant”. “[Halle Bailey] doesn’t need any advice from me, she’s brilliant!” she said with a grin. After praising Bailey’s “purity of heart, vulnerability and bravery” in the role, Benson added: “I’m so thrilled for her, and I’m so proud of her.” Bailey’s sister Chloe also applauded her sister, telling ET that “there could not be a more perfect Ariel”. “To know that all of those beautiful girls will be able to see proper representation, whether you’re black or white or anything like that, you’ll be able to look at my sister and say ‘I can be anything I want to be no matter what the world tells me is acceptable,’” she said. “There could not be a more perfect Ariel.” The Little Mermaid will be released on 26 May 2023. Read More The Little Mermaid first reactions praise Halle Bailey as a ‘perfect’ Ariel Little Mermaid dolls based on Halle Bailey unveiled Little Mermaid fan refuses to let go of actor Halle Bailey after they meet at Disney World

This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater

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The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

Angelina Jolie has urged women with a history of cancer in their family to “look after” themselves and “take mamograms, blood tests and ultrasounds”. The actor posted a touching tribute to her late mum on Instagram for what would have been her 73rd birthday. Marcia Lynne ‘Marcheline’ Bertrand – also an actor – died of ovarian cancer in 2007, after also being diagnosed with breast cancer. Jolie underwent a prophylactic double mastectomy in 2013, because she carries a gene called BRCA1 that significantly increases the odds of developing breast or ovarian cancer. The 47-year-old posted: “[My mother] passed away 15 years ago after a long struggle with breast and ovarian cancer”. “In June, I will be a month away from the age when she was diagnosed. I have had preventive surgeries to try to lessen the chances but I continue to have check ups. “My mom loved Hendrix. And would always sign her letters Kiss the Sky. It took on new meaning after she passed. “Sending my love to those who have also lost loved ones and strength to those who are fighting at this very moment for their lives and the lives of those they love. “And to other women, please take the time to look after yourself and go for your mammograms and blood tests or ultrasounds, particularly if you have a family history of cancer.” What the experts say Ovarian cancer affects the two ovaries that store eggs. Its symptoms are often overlooked. According to Target Ovarian Cancer, the four main symptoms are persistent bloating; pelvic or abdominal pain; feeling full or a loss of appetite and an increased need to urinate. “The term bloating is often used to describe a feeling of fullness in the tummy, which can often be associated with the lower abdomen looking swollen,” said Dr Susanna Unsworth, women’s health expert and in-house gynaecology expert for Intimina. “Bloating is often a consequence of bowel issues, but it is also recognised as one of the potential symptoms of ovarian cancer. “Ovarian cancer has been described as a ‘silent killer’ as the symptoms can often be mild and may go unnoticed in the early stages of the disease,” she added. “By the time someone consults with a doctor, the cancer may have already become quite widespread. Research done in 2021 by CoppaFeel! found that one in seven women in the UK will be affected by breast cancer in their lifetime, and one in nine in Ireland. According to the NHS website, you should see your GP if you find a new lump, thickened skin, a change in the size or shape of your breasts, nipple fluid or discharge, lumps or swelling in your armpits, a change in skin texture or nipple appearance or a rash like eczema. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Georgia Toffolo on Jungle exit: ‘You can show your acne and be beautiful at the same time’ Eurovision: Liverpool’s trendsetting musical icons 14 clever ways to make small rooms look bigger