List of All Articles with Tag 'food'

Cher has revealed that she is launching her very own gelato brand in Los Angeles. The “Believe” singer, 77, shared a video on social media showing a colourful food truck emblazoned with the word “Cherlato” on the side, as well as graphics of her holding a cone with a scoop of the popular treat. She wrote in the caption: “Yep, this is real… I’m launching my gelato… Watch out LA! All started five years ago and now it’s finally HAPPENING. More to come…” The pop star has had other business ventures in the past, including in the fashion and beauty industry, but this is her first foray into the food world. Fans were excited by Cher’s announcement, with many declaring that they would definitely be visiting Los Angeles to try her Italian ice cream. Some were tickled by the brand name, “Cherlato”, while others suggested ice cream names that were puns on her song titles. “If I Could Turn Back Lime vegan gelato,” one person wrote, riffing on Cher’s hit song “If I Could Turn Back Time”. “Do you believe in scoop after scoop?” another said, referring to her song “Believe”. A third had several suggestions, and wrote: “Flavours had better be based on song titles! ‘I Got Ube Babe’, ‘Believe in Life After Rum’, ‘If I Could Turn Back Lime’, ‘The Scoop Scoop Song (It’s in His Hershey’s Kiss’)’. Best I could come up with at almost 2am.” In May, Cher celebrated her 77th birthday, but showed no signs of slowing down as she wrote on Twitter: “Will someone please tell me when will I feel old? This is ridiculous. I keep hearing these numbers, but I honestly can’t understand them. What’s the deal with numbers? I’m dyslexic and numbers are hard for me.” She added in a more poignant note to fans: “Thank you for staying, I know it’s been hard.” Cher made headlines in November 2022 after she confirmed her romance with 36-year-old music producer Alexander Edwards, who she called “AE” on social media. She told fans that “love doesn’t know math” after confirming they were in a relationship. Cher and Edwards first met during Paris Fashion Week last year. However, in May, it was reported that the legendary singer had called it quits with Edwards, despite rumours that the pair were engaged. According to TMZ, the couple ended their relationship after six months of dating. Cher previously prompted speculation that she and Edwards were engaged after she shared a photograph of a huge diamond ring she received from Edwards on Christmas day. But the publication quoted a source as saying that the pair were simply “playing into the speculation it was an engagement ring”. Read More Ruth Handler: The Barbie inventor who revolutionalised prosthetic breasts and narrowly avoided prison Fans defend Prince Harry and Meghan Markle amid breakup rumours Gemma Atkinson and Gorka Marquez share newborn son’s sweet name and first photo Barbie’s here: 7 other fashionable films to watch Popeyes widely mocked for attempt to join ‘girl dinner’ trend Three barbecue recipes to try that aren’t burgers

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We all love a good barbecue but sometimes we want something a little more than overcooked burgers and soggy salads. There’s no reason you can’t be adventurous when cooking al fresco, says Farang chef Sebby Holmes. When cooking chicken over a fierce heat, for example, it’s always best to marinate or brine it first. That’s what makes the chicken green curry below so packed full of goodness by the time it hits the barbecue. The same goes for the grilled tiger prawns and citrus som tam salad. A widely eaten salad in Asia, the som tam’s clementine adds a natural sweetness to the juices of the grilled prawns, making this a stand out dish. When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. The smoky aubergine, pickled cucumber and sesame salad with runny duck eggs is the perfect accompaniment to a barbecue, and also delicious served with steamed rice as a main. Barbecue chicken green curry When cooking chicken over a fierce heat such as a barbecue, it’s always best to marinate or brine it first. Now, you can honestly spend a lifetime researching the brining process and some people do, however we don’t have time for that! Suffice to say that by leaving raw meat in contact with salt and/or sugar and moisture before cooking, you allow it to take on flavour. This recipe uses the green curry paste to marinate the chicken, meaning it’s packed full of goodness by the time it hits the barbecue. Serves: 2 Ingredients: 20g coconut oil (vegetable oil can also be used instead) 100g green curry Payst 3g kaffir lime leaves, torn a little to release their flavour 10ml fish sauce (if using Payst no seasoning is necessary as it is pre-seasoned) 10-15g palm sugar (if using Payst no seasoning is necessary as it is pre-seasoned) 200ml chicken stock 1 tin coconut cream 4 free-range chicken thighs on the bone (400-600g total weight) 100g new potatoes, sliced in half 80g baby sweetcorn, sliced at an angle 80g green beans, sliced in half lengthways 10g krachai wild ginger, peeled and julienned (if you can’t find this, use the larger, more common ginger) 10g Thai sweet basil A piece of wood for smoking on the BBQ (my favourite is hickory) Method: Heat the coconut oil in a large saucepan over a high heat, then add the green curry paste and kaffir lime leaves and stir regularly until the paste begins to split like scrambled eggs – this will take a few minutes. You will notice that the smell of the ingredients changes from raw to fragrant. At this point, add 10ml fish sauce and allow it to cook into the paste for 1 minute (don’t add too much as it is strong and you can always add, but never take away). Next, add the sugar and cook for a minute or so until melted and beginning to caramelise – this is noticeable as the paste begins to darken. Now it’s time to loosen the curry with liquids. Add half the chicken stock and 100ml of the coconut cream to the pan, then remove from the heat and allow to cool. When cool, use a little of the curry to marinate the chicken thighs; use enough to coat them, then refrigerate the chicken to allow the flavours to infuse for a minimum of 2 hours, but ideally overnight. Light the barbecue and wait for the coals to glow red. Place the piece of wood onto the coals and allow to set alight and begin to smoke. At this point, add the chicken thighs skin-side up and cook for 3-4 minutes on one side, lowering the BBQ lid so that the meat is engulfed by the smoke. Turn the chicken pieces over and repeat the process until the skin is crispy and golden brown and the chicken is piping hot. Next, return the remaining green curry to the pan and bring back to a simmer. Add any excess from the marinated chicken, then add the remaining stock. Add the potatoes and cook for about 8 minutes until they begin to soften. Add the sweetcorn and green beans and cook for a further 5 minutes until all the vegetables are softened but still retain a little bite. Add the hot chicken thighs, the remaining coconut cream and the krachai and basil. Check you are happy with the seasoning, add a little more fish sauce, sugar or coconut milk if needed and serve immediately. This dish is best served with steamed jasmine rice. Grilled tiger prawns and citrus som tam salad Som tam has fast become one of the most widely eaten and popular salads to come out of Asia. It originates from Lao, but now has many well-known variations from all over. This version is one I created for Farang. The use of clementine, which adds a natural sweetness, along with the juices of the grilled prawns, makes it a stand out dish. Try it with some sticky rice and some of our ginger and green sweet chilli dipping sauce for a proper feed. Serves: 2 Ingredients: 8-10 prawns, cleaned, deveined and outer shells removed 1 tsp fish sauce 1 tsp vegetable oil 4 garlic cloves, peeled 2 tsp dried shrimp A pinch of Maldon sea salt 1 tbsp peanuts, fried or roasted 3 red bird’s-eye chillies (more if you like it spicy) 10g green beans, chopped in 2 30g cherry tomatoes 200g shredded green papaya (can be found in most Asian supermarkets) 10-15g palm sugar 20ml thick tamarind water Juice of 2 limes ½ lime, chopped with the zest on Juice of 1 clementines Method: Coat the prawns in the fish sauce and oil, then place them on a hot grill for 2-3 minutes until the side in contact with the heat has turned pink. Turn the prawns over and repeat on the other side until they are hot throughout. Remove from the heat and set aside. Pound the garlic and dried shrimp in a mortar and pestle, using the salt as an abrasive. Then pound in the peanuts to break them up just enough to mix through the salad; be careful not to over-pound them or they will turn into peanut butter. Next, one by one, add the chillies, green beans, tomatoes, grilled prawns and papaya to the mortar, bruising them as you go to distribute the flavours. Add the palm sugar, tamarind water, lime juice, chopped lime and the juice of 1 clementine. Give the salad a final bruising to ensure that all ingredients are packed full of the flavoursome dressing, making sure that the palm sugar has completely dissolved in the dressing, otherwise someone will get an unexpected sweet mouthful. Taste the dressing to check that it suits your tastes – it should be sweet, salty, sour and spicy with a hint of bitterness from the lime zest. Adjust the seasoning if necessary, then serve. Smoky aubergines, pickled cucumber and sesame salad with runny duck eggs When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. This salad, a perfect accompaniment to a barbecue and also delicious served with steamed jasmine rice as a main, uses a runny egg to contribute to the dressing. I’ve used Thai purple aubergines, which are thinner and easier to grill evenly in a short time. You can also use ordinary aubergines, but they may need a little longer on the fire. Serve drizzled in our burnt chilli dipping sauce to add an extra level of flavour. Serves: 2 Ingredients: 4 Thai purple aubergines (these can be found in most Asian supermarket, however, the larger, more popular, aubergines can be used instead) 2 duck eggs 10g jasmine rice 10g mint, torn 10g coriander 10g Thai shallots, peeled and thinly sliced (banana shallots can be used) 1 tsp toasted sesame seeds For the pickle: 2 tbsp caster sugar ½ tsp table salt 50ml distilled white vinegar ¼ cucumber, thinly sliced For the dressing: Juice of 3 limes Juice of 2 clementine 2 tsp fish sauce (seaweed sauce can be used as a vegetarian substitute) ½ tsp chilli powder (a little less if you don’t like things too spicy) 2 tsp caster sugar 3 tsp tamarind water Method: Light the barbecue and place the whole aubergines directly onto the hot coals, or near the hottest part of the grill if you’re using a gas barbecue. Keep a close eye on them and turn them over frequently, ensuring that the heat from the coals is distributed evenly. The aubergines are ready when they are soft to the touch, with charred and blistered skins. When cool enough to handle, peel off the skin. If you are not using a barbecue, crank the oven right up to full blast and bake the aubergines until the skins are charred and the flesh is soft – this will take 20-25 minutes. Meanwhile, soft-boil then peel the duck eggs. An average-sized egg takes 6-7 minutes to cook on a rolling boil. I cook mine in salted water, then transfer them into ice-cold water with a splash of olive oil. If you peel the eggs in the water, the oil gets between the shell and the flesh, making them easier to peel. Once peeled, set aside at room temperature. Put the rice in a dry frying pan and lightly toast on a medium heat, shaking the pan constantly until the grains have turned golden brown and release a lovely aroma. Pound the rice into a powder in a granite mortar and pestle, or use a spice grinder. Make sure to grind the rice to a powder as it will be used to add texture to the salad; it will be crunchy if the grains are too coarse. Next, make the pickle. In a medium saucepan, gently heat the sugar, salt and vinegar together with 50ml cold water until the sugar has dissolved. Be sure to keep stirring so that the sugar dissolves without heating the water too much. Remove from the heat and add the cucumber, then refrigerate. Make the dressing. In a bowl, mix the lime and clementine juices, the fish sauce, chilli powder, sugar and tamarind water. Taste and adjust the dressing to cater to your own taste buds: it should be sweet, salty, sour and hot, with an edge towards the salt and citrus. When you’re happy with the flavour, add the aubergines, mint, coriander, shallots and the pickled cucumber (straining any pickling juices before adding), then gently fold together, leaving the aubergines whole if you can be delicate enough. Put the aubergines on a serving plate and place the duck eggs on top. Using the tip of a knife, pierce a hole in the eggs and break them open with your fingers, releasing the runny yolks so that they ooze into the salad. Sprinkle the salad with the rice and sesame seeds and add a tiny pinch of salt onto the runny egg yolks as a surprise burst of flavour. Serve with steamed jasmine rice for an extra fill.

The “girl dinner” trend is the newest viral sensation taking over TikTok. Now, Popeyes has unveiled its take on “girl dinner” by offering a variety of sides for a single meal. However, not everyone is on board with the new menu item. For those unaware, the “girl dinner” trend first popped up in May after TikTok user Olivia Maher described her ideal meal as nothing but bread and cheese. As Maher showed off her plate - which consisted of bread, cheese, wine, grapes, and pickles - she said: “This is my dinner, I call this ‘girl dinner.’” Since then, fellow TikTokers have used Maher’s sound to highlight their go-to “girl dinner” meals - green olives, salami slices, and pieces of cheese; guacamole and chips; or prosciutto and peach slices. Essentially, the “girl dinner” trend involves a smorgasbord of one’s favourite snacks or small plates, which is why it didn’t take long for Popeyes to unveil its own “girl dinner” menu. The American fast food chain, known for its iconic chicken sandwiches, is now selling a selection of six side dishes on its website under the new tab, “Girl Dinner”. The menu includes mashed potatoes, macaroni and cheese, Cajun fries, coleslaw, biscuits, and red beans with rice. Each dish has to be ordered separately, and the price varies depending on how many sides are ordered. In fact, the “Girl Dinner” tab is identical to Popeyes’ menu for side dishes, but just with a trendier name. That’s partly why Popeyes’ new “girl dinner” menu has sparked much conversation online: it’s all just sides. “Thought this was a joke but there is literally a ‘girl dinner’ section on the Popeyes website wtf is going on,” read one viral tweet. “Popeyes got a ‘girl dinner’ section on the app…but it’s just sides lol,” another said. “If anyone was wondering Popeyes has a ‘girl dinner’ segment of its menu and it’s just all their available sides,” a third user wrote. While some people believed the menu option was a “genius” marketing ploy, others pointed out its shortcomings – namely, that a restaurant known for its chicken wouldn’t offer chicken in its new menu. “To go to Popeyes and not get chicken is a literal crime give girl dinner some chicken plz,” said one user in response. Unlike a traditional combo meal, which combines a variety of offerings into one order, many people also noted that the “girl dinner” meal is exactly the same as Popeyes’ side dishes. “They didn’t actually do anything tho!!! It’s just sides, there isn’t a combo mix-n-match,” said one person on TikTok. “They duplicated the sides tab and renamed it ‘girl dinner.’” Much like the original “girl dinner” trend, which sparked some controversy for lacking sustenance, Popeyes fans believed that its new menu option was simply not enough food. “Popeyes is offering a ‘girl dinner’ menu that contains zero meals,” one person tweeted. “Just a quick reminder that it is girly and feminine as f*** to eat many big, nutritious meals a day.” In a statement to CNN, Popeyes said its “girl dinner” menu was designed to give its fans “options packed with robust Cajun flavours that are made with the same slow, time-honoured, homemade traditions of Southern cooking that the brand started in 1972”. Read More What is the ‘girl dinner’ trend and why is there controversy over it? What is an ‘ingredient household’? TikTok phrase for snackless homes goes viral ‘We call them Picky Bits’: Nigella Lawson responds to viral ‘Girl Dinner’ trend Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

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If you’re sick of all things Barbie, look away now. Greta Gerwig’s long-awaited movie hits British cinemas today, after a week of press screenings in which the vast majority of the audience was dressed head to toe in pink. If you are similarly inclined and planning a Barbie-themed celebration ahead of watching the film, we’ve crafted a delightful selection of cocktails inspired by her most iconic outfits. Don’t worry – there are other colours in there, too. From her original black and white ensemble to her bright birthday get-up, there’s something for every style. And for those off the booze, we’ve got you covered with some equally enchating mocktails. Pink and Fabulous Barbie Makes: 1 cocktail Step back into the ’80s when Barbie dazzled the world with her Pink and Fabulous outfit. This cocktail is an ode to that era, combining fruity flavours and a burst of pink goodness. Ingredients: 2 oz raspberry vodka 1 oz peach schnapps 2 oz cranberry juice 1 oz lime juice 1 oz simple syrup Pink cotton candy (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add raspberry vodka, peach schnapps, cranberry juice, lime juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a chilled martini glass. 5. Garnish with a tuft of pink cotton candy for a touch of whimsy. 6. Serve and enjoy the fabulousness! Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz pink lemonade 2 oz cranberry juice 1 oz lime juice 1 oz simple syrup Pink cotton candy (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add pink lemonade, cranberry juice, lime juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a chilled mocktail glass. 5. Garnish with a tuft of pink cotton candy. 6. Sip and indulge in the pink fantasy! Note: Pink cotton candy can be found at specialty stores or online. Original Barbie Makes: 1 cocktail Pay homage to the timeless beauty and elegance of the Original Barbie with this classic cocktail. Embrace simplicity and sophistication just like Barbie did when she first graced the world. Ingredients: 1.5 oz gin 0.5 oz elderflower liqueur 0.5 oz fresh lemon juice 0.5 oz simple syrup Club soda Lemon twist (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add gin, elderflower liqueur, lemon juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a highball glass filled with ice. 5. Top up with club soda. 6. Garnish with a lemon twist for a touch of elegance. Non-alcoholic option: Ingredients: 2 oz elderflower soda 1 oz fresh lemon juice 0.5 oz simple syrup Club soda Lemon twist (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add elderflower soda, lemon juice, and simple syrup. 3. Shake well until chilled. 4. Strain into a highball glass filled with ice. 5. Top up with club soda. 6. Garnish with a lemon twist. Happy Birthday Barbie Makes: 1 cocktail Let’s raise our glasses to Barbie’s special day with a celebratory cocktail. Inspired by her birthday outfit, this colourful and sweet drink will add a burst of joy to your Barbie movie premiere celebration. Ingredients: 1.5 oz coconut rum 1 oz blue curaçao liqueur 2 oz pineapple juice 1 oz cream of coconut Edible glitter or sprinkles (for rim) Colorful paper straw (for garnish) Method: 1. Rim a chilled cocktail glass with edible glitter or sprinkles for a festive touch. 2. Fill a shaker with ice cubes. 3. Add coconut rum, blue curaçao liqueur, pineapple juice, and cream of coconut. 4. Shake well until chilled and frothy. 5. Strain into the prepared cocktail glass filled with ice. 6. Garnish with a colorful paper straw for a playful vibe. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz blue raspberry lemonade 2 oz pineapple juice 1 oz cream of coconut Edible glitter or sprinkles (for rim) Colorful paper straw (for garnish) Method: 1. Rim a chilled mocktail glass with edible glitter or sprinkles. 2. Fill a shaker with ice cubes. 3. Add blue raspberry lemonade, pineapple juice, and cream of coconut. 4. Shake well until chilled and frothy. 5. Strain into the prepared mocktail glass filled with ice. 6. Garnish with a colorful paper straw. Day to Night Barbie Makes: 1 cocktail Channel the versatility and glamor of Day to Night Barbie with this sophisticated cocktail. Just like Barbie transitions from daytime elegance to nighttime allure, this drink evolves with a mesmerising colour change. Ingredients: 2 oz vodka 1 oz butterfly pea flower tea (steeped and cooled) 0.5 oz lavender syrup 0.5 oz fresh lemon juice Lemon twist or edible flower (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add vodka, butterfly pea flower tea, lavender syrup, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled coupe or martini glass. 5. Garnish with a lemon twist or edible flower for an extra touch of elegance. 6. Watch the mesmerizing color change as you enjoy your drink. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz butterfly pea flower tea (steeped and cooled) 0.5 oz lavender syrup 0.5 oz fresh lemon juice Lemon twist or edible flower (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add butterfly pea flower tea, lavender syrup, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled coupe or martini glass. 5. Garnish with a lemon twist or edible flower. Sparkling Pink Barbie Makes: 1 cocktail Raise the glam quotient with this effervescent and shimmering cocktail inspired by Sparkling Pink Barbie. Embrace the sparkle and sophistication of Barbie’s dazzling personality as you sip on this delightful drink. Ingredients: 2 oz pink gin 1 oz elderflower liqueur 0.5 oz fresh lime juice 2-3 dashes of edible pink glitter or shimmer dust Sparkling rosé wine Edible flower or fresh raspberry (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add pink gin, elderflower liqueur, and fresh lime juice. 3. Shake well until chilled. 4. Strain into a chilled champagne flute. 5. Add 2-3 dashes of edible pink glitter or shimmer dust to create a sparkling effect. 6. Top up with sparkling rosé wine. 7. Garnish with an edible flower or fresh raspberry for a touch of elegance. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz pink lemonade 1 oz elderflower soda 0.5 oz fresh lime juice 2-3 dashes of edible pink glitter or shimmer dust Sparkling water or club soda Edible flower or fresh raspberry (for garnish) Method: 1. Fill a shaker with ice cubes. 2. Add pink lemonade, elderflower soda, and fresh lime juice. 3. Shake well until chilled. 4. Strain into a chilled champagne flute. 5. Add 2-3 dashes of edible pink glitter or shimmer dust. 6. Top up with sparkling water or club soda. 7. Garnish with an edible flower or fresh raspberry. Earring Magic Barbie Makes: 1 cocktail Indulge in the enchanting allure of Earring Magic Barbie with this mysterious and delightful cocktail. Let the magical combination of flavours transport you to a realm of wonder and elegance. Ingredients: 1.5 oz black vodka 0.5 oz blue curaçao liqueur 1 oz blackberry liqueur 1 oz fresh lemon juice Blackberries or edible flowers (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add black vodka, blue curaçao liqueur, blackberry liqueur, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled rocks glass filled with ice. 5. Garnish with blackberries or edible flowers for an elegant touch. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz blackberry lemonade 1 oz blueberry syrup 1 oz fresh lemon juice Blackberries or edible flowers (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add blackberry lemonade, blueberry syrup, and fresh lemon juice. 3. Shake well until chilled. 4. Strain into a chilled rocks glass filled with ice. 5. Garnish with blackberries or edible flowers. Totally Hair Barbie Makes: 1 cocktail Get ready to shake and stir with the vibrant and colourful Totally Hair Barbie cocktail. Inspired by Barbie’s bold and exuberant fashion, this drink is a burst of tropical flavors that will transport you to a sun-soaked paradise. Ingredients: 1.5 oz white rum 1 oz coconut rum 1 oz mango juice 1 oz orange juice 0.5 oz fresh lime juice 0.5 oz grenadine syrup Pineapple slice or cherry (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add white rum, coconut rum, mango juice, orange juice, fresh lime juice, and grenadine syrup. 3. Shake well until chilled. 4. Strain into a chilled hurricane glass filled with ice. 5. Garnish with a pineapple slice or cherry for a tropical touch. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz mango juice 2 oz orange juice 0.5 oz fresh lime juice 0.5 oz grenadine syrup Pineapple slice or cherry (for garnish) Method: 1. Fill a cocktail shaker with ice cubes. 2. Add mango juice, orange juice, fresh lime juice, and grenadine syrup. 3. Shake well until chilled. 4. Strain into a chilled hurricane glass filled with ice. 5. Garnish with a pineapple slice or cherry. Solo in the Spotlight Barbie Makes: 1 cocktail Raise a toast to Solo in the Spotlight Barbie with this show-stopping cocktail. Just like Barbie’s unforgettable performance, this drink is bold, dynamic, and sure to steal the spotlight at your Barbie movie premiere celebration. Ingredients: 1.5 oz bourbon 0.5 oz amaretto liqueur 0.5 oz simple syrup 2-3 dashes of aromatic bitters Lemon twist (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add bourbon, amaretto liqueur, simple syrup, and aromatic bitters. 3. Stir well until chilled and properly mixed. 4. Strain into a chilled Old Fashioned glass filled with ice. 5. Garnish with a lemon twist for a touch of sophistication. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz black tea (chilled) 1 oz almond milk 0.5 oz simple syrup 2-3 dashes of aromatic bitters Lemon twist (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add black tea, almond milk, simple syrup, and aromatic bitters. 3. Stir well until properly mixed. 4. Strain into a chilled Old Fashioned glass filled with ice. 5. Garnish with a lemon twist. Enchanted Evening Barbie Makes: 1 cocktail Embark on a romantic and enchanting journey with this sophisticated cocktail inspired by Enchanted Evening Barbie. This drink is the epitome of elegance, making it the perfect choice to celebrate the premiere of Barbie’s movie in the UK. Ingredients: 2 oz gin 1 oz violet liqueur 0.5 oz dry vermouth Edible flower or violet petal (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add gin, violet liqueur, and dry vermouth. 3. Stir well until properly chilled and mixed. 4. Strain into a chilled cocktail glass. 5. Garnish with an edible flower or violet petal for a touch of romance. Non-alcoholic option: Makes: 1 mocktail Ingredients: 2 oz grape juice 1 oz violet syrup or lavender syrup 0.5 oz lemon juice Edible flower or violet petal (for garnish) Method: 1. Fill a mixing glass with ice cubes. 2. Add grape juice, violet syrup or lavender syrup, and lemon juice. 3. Stir well until properly mixed. 4. Strain into a chilled cocktail glass. 5. Garnish with an edible flower or violet petal. Read More The National Portrait Gallery’s new restaurant is fabulous upgrade 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 It’s easier to make baklava at home than you might think Make this Middle Eastern lamb shoulder for your next Sunday roast

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Marcus Wareing has claimed that the best pizza he has tried in London is Pizza Express, where he has dined for 20 years. Speaking to content creator Jesse Burgess in a video on Topjaw’s TikTok, the two Michelin-starred chef, who is best known for being a judge on MasterChef: The Professionals said that the classic American Hot pizza, which the restaurant chain has served since the Sixties, is his dish of choice. Asked by Burgess: “What is the best pizza?” Marcus replied: “This one is easy, but you’re not going to like the answer. Pizza Express, I know, I know.” “I still eat the same pizza I was eating for the past 20 years, American Hot, I love it, Romana, a little bit of extra chilli, I love it, it’s got to be a Romana base.” An American Hot is a classic pepperoni pizza with chilli peppers, while a Romana base uses Pizza Express’s famous dough but stretched out to be even bigger, creating a thin, crispy 14-inch base, giving room for extra toppings. “And do you know what every time I go it’s cooked exactly the same,” he added. Content creator Burgess explained that his favourite from the restaurant chain was a Sloppy Guiseppe pizza, a recipe that uses spicy ground beef, green pepper, red onion, tomato sauce and mozzarella cheese. Pizza fanatics have been debating Wareing’s choice, given that London is flooded with pizza chains that serve up trendier offerings, like Pizza Pilgrims, Homeslice, Yard Sale Pizza or Franca Manca. @topjaw Didn’t expect that! More Marcus Wareing tomorrow… ♬ original sound - TOPJAW “He should hand back his stars!” commented one person who seemed to disapprove of Wareing’s preference. “Always consistent I have to say,” wrote one person in agreement with the chef. “I always go for the Giuseppe as well.” “Agreed, nothing better!” added one Pizza Express fan. Meanwhile, one commenter disagreed with the choice of chain restaurant, writing: “Pizza Pilgrims is elite.” In a previous interview with the Guardian, Wareing said that Pizza Express was his favourite chain to take his children to. “They love Pizza Express, which I think is consistently good,” said the chef. “And The Butcher and Grill in Battersea. They get a proper meal and colouring books.” Pizza Express was founded in 1965 by restauranter Peter Boizot, who brought a pizza oven back to London from a trip to Italy. Opening its first restaurant on Wardour Street in Soho, the chain now has 370 sites in the UK and Ireland and 80 sites across Europe, Asia and the Middle East. During the Covid-19 pandemic in 2020, the restaurant announced it was closing 73 of its UK branches. In 2021, it announced it was closing another 23 restaurants. Read More ‘Just awful’: Man accused of ‘selfish’ behaviour after proposing to girlfriend at their graduation Prince Harry and Meghan weren’t allowed to fly Air Force One with Biden after Queen’s funeral, report says Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Chef sparks debate about seasoning chicken with just salt in viral recipe Splash out for this heritage tomato, fennel and dukkah salad Make this Middle Eastern lamb shoulder for your next Sunday roast

This dream job includes a week of free hotel stays and pays $15,000 (plus other perks).

Hampered by hostile new regulations, firms that promised instant grocery deliveries are leaving France.

Make this in summer when the tomatoes are at their best,” suggests Imad Alarnab. “The better the tomato, the better this will taste, so splash out and get the good ones.” Heritage tomato, fennel and dukkah salad Serves: 2 as a main or 4 as a side Ingredients: 1 fennel bulb 2 tbsp olive oil 1 tsp za’atar 300g assorted heritage tomatoes, cut into chunks 2 tbsp good-quality extra virgin olive oil Grated zest and juice of ½ lemon 2 tbsp dukkah 150g soft goat’s cheese Small handful of fresh tarragon leaves Salt Method: 1. Preheat the oven to 200C/fan 180C/gas 6. 2. Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly. 3. Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice, and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves. Imad’s Syrian Kitchen by Imad Alarnab (HQ, £26). Read More The National Portrait Gallery’s new restaurant is fabulous upgrade 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 It’s easier to make baklava at home than you might think Make this Middle Eastern lamb shoulder for your next Sunday roast