List of All Articles with Tag 'style'

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

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.”

The electric car market is speeding up as consumer interest in EVs grows and a steady stream of new models are introduced

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

Miriam Margolyes says she “never had any shame about being gay” as she makes her British Vogue cover debut aged 82. The award-winning actress, known for her foul mouth and lovable eccentricity, said gay people are “not conventional” and she “wouldn’t want to be straight for anything”. Margolyes is known for a wide range of work in the TV and film industry, including roles in Blackadder, Babe and the Harry Potter franchise. She features along with other “LGBTQ+ pioneers”, including Ncuti Gatwa and Emma D’Arcy, in the July edition of British Vogue. In an accompanying interview, she discusses her sexuality and says she has always tried to “make people feel good about themselves”. “It’s a strong position if you’re not afraid to be who you are,” she said. “We’re all so insecure. People are frightened such a lot of the time and what I’ve always tried to do… (is) make people feel good about themselves.” Margolyes came out as a lesbian in 1966, a time when homosexuality was illegal, and lived through the HIV crisis of the 1980s – during which she lost 34 friends. She has been with her partner – academic Heather Sutherland – for 54 years. “I never had any shame about being gay or anything really,” she told British Vogue. “I knew it wasn’t criminal because it was me. I couldn’t be criminal.” She added: “I think gay people are very lucky, because we are not conventional, we are a group slightly apart. It gives us an edge. “We’re good artists, we’re good musicians. And I like being gay. I wouldn’t want to be straight for anything.” The full interview with Miriam Margolyes can be read online on British Vogue’s website.

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

When you think back to Made In Chelsea’s heyday, it seemed to be all champagne, kisses, debauchery and parties. But Georgia Toffolo, 2017 Queen of the Jungle and close pal of Stanley Johnson, says she often wasn’t drinking champagne at all. “We were always photographed with glasses of champagne in our hands, but mine was normally a non-alcoholic version,” the 28-year-old explains. “I don’t know whether people really know this.” At that time, the nation’s relationship with alcohol was in the spotlight, and how well we looked after our wellbeing became more important. Things began to change around her, says Toffolo. “People became more aware of their habits – both negative and positive. And as I was in my early 20s, I was able to ride that wave. “My attitude to wellbeing has changed hugely. I try to get balance and moderation, which is a constant battle, whether I am looking at how I eat, drink, work, or exercise. In my early 20s, it was so manic and I tried to work all the hours God sent, so the theme of my mid-20s has been trying to find moderation,” she explains. That moderation has become pertinent to her drinking habits. “I am a mindful drinker. I have been drinking since I was 18, but over the past three years, I have really tried to be more mindful.” She’s not the only one. According to new research by Harrogate Spring Water, 61% of adults are intending to try drinking in moderation in the coming months – a campaign Toffolo is supporting by debuting a new 0% summer cocktail, The Royal Raspberry Spritz, at Royal Ascot on Tuesday, June 20, at The Harrogate Spring Water Mindful Drinking Bar. A lot of people, Toffolo says, “are interspersing alcoholic drinks with non-alcoholic drinks, which is exactly what I do. “Ascot is like my Christmas. I go every day of every year but it can be a really long week,” she explains. “People go racing for so many different reasons, but you want to be on flying form. I drink loads and loads of water, feel super hydrated and feel great the next day. I spruce it up with a bit of basil or elderflower.” And because she sticks to mindful drinking, hangovers are a thing of the past, says Toffolo. “It doesn’t feel like it’s a chore, it doesn’t feel like I am losing out on anything, it is a gift to yourself. My mindset and my relationship with alcohol is so much healthier.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Should you sleep naked? Heatwave myths debunked 7 hay fever hacks to ease your symptoms this summer The pests you really don’t want invading your garden and how to deter them

Continuing to untangle itself from the legacy of Covid, Cathay Pacific Airways Ltd. offered its junior pilots the

Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

Croatia’s entry into the euro and the European Union’s free travel area are working out well for the

Bali's governor has announced a ban on tourist activities on its mountains with "immediate effect," in a bid to preserve its sacred peaks following a rise in violations by misbehaving tourists.