Nothing says summer like a juicy, flavour-packed burger straight off the grill, but what if you’re short on time? According to Sorted Food’s Kush Bhasin, all you need is five minutes. In the Sub-10 Minute Burger Challenge on their YouTube channel, Bhasin topped the leaderboard with an impressive 1 minute 58 seconds cooking time. Luckily for us, he later refined the recipe so we can achieve the same greatness in just five minutes. Five-minute burger Makes: 1 Takes: 5 mins Ingredients: 250g beef mince 50g gherkins, sliced ½ gem lettuce 1 tbsp American mustard 2 tbsp mayonnaise 1 tbsp ketchup 1 burger bun, sliced 4 American-style cheese slices Method: Preheat the grill/broiler to high. Place a large frying pan over a high heat. Form the beef mince into 2 very thin burger-shaped patties, and then place them into the large frying pan, smashing them down as you go. Cook for 45 seconds and then flip the patties – repeat on the 2nd side until well browned all over. Finely chop the gherkins and shred the lettuce. Place the mustard, mayonnaise, ketchup, gherkins, and lettuce into a medium mixing bowl and mix until well combined. Toast the burger buns under the grill for 1 minute until golden brown. Once the burger patties are coloured on both sides, season lightly with salt and pepper. Add 2 slices of cheese to each. Add 1 tbsp of water to the pan and cover with a lid to steam and melt the cheese for 20 seconds. Layer the burger sauce and burger patties onto the burger bun base and top with the bun lid. Serve. Read More These are the viral TikTok recipes you have to make this Father’s Day Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’ 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’

WASHINGTON The United States has imposed visa restrictions on Uganda officials after the African nation passed an anti-LGBTQ

One of the scientists whose work pioneered the development of medications such as Ozempic and Wegovy has revealed why life may become “so miserably boring” after two years of using the drug. Ozempic is an FDA-approved medication used for the treatment of type 2 diabetes. It works by mimicking a hormone called glucagon-like peptide 1 (GLP-1), which regulates blood sugar levels and slows down the rate at which food leaves the stomach, often creating the feeling of fullness. These semaglutide injections – sold under the brand names Ozempic and Wegovy – have soared in popularity as many people, including Hollywood celebrities, have used it for weight loss. What’s more, people have also found Ozempic has been effective in curing their addictive habits, like drinking, smoking, shopping, or nail biting. However, because of Ozempic’s increasing popularity, it has led to national shortages of the type 2 diabetes treatment – leaving those who actually need it without. In an interview with Wired, professor Jens Juul Holst – who received the Warren Alpert Foundation Prize in 2021 for his work developing treatments based on the GLP-1 hormone – spoke about the effects of Ozempic, and why he believes many people will stop taking the medication after just a few years. “What happens is that you lose your appetite and also the pleasure of eating, and so I think there’s a price to be paid when you do that,” Holst told Wired. “If you like food, then that pleasure is gone. The craving for food for some people is taken away when they take GLP-1 drugs.” He continued: “That may eventually be a problem, that once you’ve been on this for a year or two, life is so miserably boring that you can’t stand it any longer and you have to go back to your old life.” Holst added that medications like Ozempic and Wegovy have been on the market since 2005, though studies show that these people don’t stay on them for very long. “It’s just like every other drug, they don’t stay on it for many reasons,” he explained. “One of the reasons, as I said, is that once you have tried it and you realise you’ve lost interest in food, then that may be enough.” “We don’t know why people stop taking these drugs, but we know for a fact that they do stop. They do that all over the world.” A 2020 study found that 70 per cent of people who took GLP-1 drugs for type 2 diabetes stopped taking them within two years. However, this could pose a problem for many patients taking semaglutide injections. Research has found that people who stopped taking Ozempic or Wegovy for weight loss experienced weight rebound. A trial published in April 2022 saw participants gain back two thirds of the weight they had lost after 68 weeks of taking semaglutide. As for celebrities who use the once-weekly injection for weight loss, despite not having diabetes or clinical obesity, Hans instead called attention to the “many terrible problems” that those with diabetes have struggled with by not having drugs like Ozempic readily available. “Have you ever visited a diabetes hospital? It’s really deplorable,” he said. “People come in with amputated limbs and compromised cognitive functions and heart problems or they can barely move – they’re miserable and depressed. It’s really serious. There is so much you can improve with a drug that is not only a weight-loss drug but is also an anti-diabetic.” Amidst the popularity of semaglutide injections, the US Food and Drug Administration has issued warnings for consumers not to use off-brand versions of Ozempic or Wegovy, because they may not include the same GLP-1 hormone used in approved medications. Earlier this month, agency officials reported problems with patients using compounded versions of semaglutide – which combines traditional semaglutide with other ingredients. These drugs are not FDA-approved, and the agency does not verify the safety or effectiveness of compounded drugs. Consumers should only use drugs containing semaglutide with a prescription from a licensed health care provider and obtained from a state-licensed pharmacy or other facilities registered with the FDA, the agency said. Read More What is ‘Ozempic face’? Doctors warn about facial ageing side effect of diabetes medications How does Wegovy work? The ‘game changing’ weight loss drug beloved by Hollywood FDA warns against using off-brand versions of Ozempic, Wegovy for weight loss Pregnant Stassi Schroeder admits she wants to ‘try’ Ozempic after giving birth Doctors warn about ‘Ozempic face’ side effect of medications Amy Schumer says she stopped taking Ozempic because of side-effects

Does very hot weather leave you feeling more exhausted and lethargic than usual? There might be an initial surge of joy when the sun finally comes out – but once temperatures really creep up, we can end up feeling physically drained, wondering whether we should follow the Mediterranean’s lead and start introducing daily siestas. So, why does hot weather make us so tired? We asked a doctor to explain… Our bodies have to work harder in the heat “When the weather is hot, our bodies have to work harder to cool themselves down,” says Dr Zulqarnain Shah, medical director at SSP Health and GP at SSP Health practice Colne Road Surgery. “The body’s natural cooling mechanism involves increasing blood circulation near the skin’s surface and promoting sweat production. These physiological changes can lead to fatigue and a feeling of lethargy. It is essential to recognise that this fatigue is a normal response to heat and is typically temporary.” Dehydration Low energy and tiredness are also common when you’re lacking hydration. “Hot weather increases the rate of fluid loss through sweating, leading to dehydration. Dehydration can contribute to fatigue and make you feel even more lethargic,” adds Dr Shah. “To avoid this, it’s important to stay adequately hydrated by drinking plenty of fluids, especially water. Aim to drink even when you’re not feeling thirsty, as thirst is not always an accurate indicator of dehydration.” Heat exhaustion “Prolonged exposure to heat can result in heat exhaustion, a condition characterised by symptoms such as heavy sweating, weakness, dizziness, nausea, headache, and muscle cramps. If you experience these warning signs, it’s crucial to move to a cooler environment, drink fluids, and rest. If symptoms persist or worsen, seek medical attention promptly,” says Shah. It’s important to pay attention to warning signs, as if heat stroke develops, this is a medical emergency. Shah stresses: “Heat stroke is a severe and potentially life-threatening condition that requires immediate medical intervention. It occurs when the body’s temperature regulation fails, and the core temperature rises dangerously high. “Symptoms may include a high body temperature (above 39.4C), altered mental state, confusion, rapid breathing, rapid heartbeat, and even loss of consciousness. If you suspect heat stroke, call emergency services immediately.” Sleep deprivation The extra tiredness could also be linked to poor sleep, as this can really suffer in the heat. “Hot temperatures can disrupt sleep and lead to poor sleep quality. The body needs to cool down to initiate sleep, and the excessive heat can make it difficult to reach the optimal sleep temperature,” explains Shah. “To improve sleep in hot weather, consider using fans or air conditioning, wearing lightweight and breathable sleepwear, keeping your bedroom well-ventilated, and using lighter bedding.” Pre-existing conditions could get worse Many people living with chronic or long-term health conditions deal with fatigue, which may flare up during heatwaves. “Hot weather can exacerbate symptoms and increase fatigue in individuals with certain chronic health conditions. Conditions such as heart disease, kidney problems, and respiratory issues can be particularly sensitive to heat,” notes Shah. “It’s vital to be aware of your specific health condition and consult with your healthcare provider for personalised advice on managing your symptoms during hot weather. They may recommend staying in cooler environments, adjusting medications, or monitoring your fluid intake more closely.” Read More Airbnb customer furious after being charged extra over dog hair People seek hay fever advice once every three seconds, says NHS England Why is my hay fever so bad at the moment?

Does very hot weather leave you feeling more exhausted and lethargic than usual? There might be an initial surge of joy when the sun finally comes out – but once temperatures really creep up, we can end up feeling physically drained, wondering whether we should follow the Mediterranean’s lead and start introducing daily siestas. So, why does hot weather make us so tired? We asked a doctor to explain… Bodies have to work harder in the heat“When the weather is hot, our bodies have to work harder to cool themselves down,” says Dr Zulqarnain Shah, medical director at SSP Health and GP at SSP Health practice Colne Road Surgery. “The body’s natural cooling mechanism involves increasing blood circulation near the skin’s surface and promoting sweat production. These physiological changes can lead to fatigue and a feeling of lethargy. It is essential to recognise that this fatigue is a normal response to heat and is typically temporary.” Dehydration Low energy and tiredness are also common when you’re lacking hydration. “Hot weather increases the rate of fluid loss through sweating, leading to dehydration. Dehydration can contribute to fatigue and make you feel even more lethargic,” adds Dr Shah. “To avoid this, it’s important to stay adequately hydrated by drinking plenty of fluids, especially water. Aim to drink even when you’re not feeling thirsty, as thirst is not always an accurate indicator of dehydration.” Heat exhaustion “Prolonged exposure to heat can result in heat exhaustion, a condition characterised by symptoms such as heavy sweating, weakness, dizziness, nausea, headache, and muscle cramps. If you experience these warning signs, it’s crucial to move to a cooler environment, drink fluids, and rest. If symptoms persist or worsen, seek medical attention promptly,” says Shah. It’s important to pay attention to warning signs, as if heat stroke develops, this is a medical emergency. Shah stresses: “Heat stroke is a severe and potentially life-threatening condition that requires immediate medical intervention. It occurs when the body’s temperature regulation fails, and the core temperature rises dangerously high. “Symptoms may include a high body temperature (above 39.4°C), altered mental state, confusion, rapid breathing, rapid heartbeat, and even loss of consciousness. If you suspect heat stroke, call emergency services immediately.” Sleep deprivation The extra tiredness could also be linked to poor sleep, as this can really suffer in the heat. “Hot temperatures can disrupt sleep and lead to poor sleep quality. The body needs to cool down to initiate sleep, and excessive heat can make it difficult to reach the optimal sleep temperature,” explains Shah. “To improve sleep in hot weather, consider using fans or air conditioning, wearing lightweight and breathable sleepwear, keeping your bedroom well-ventilated, and using lighter bedding.” Pre-existing conditions could get worse Many people living with chronic or long-term health conditions deal with fatigue – which may flare up during heatwaves. “Hot weather can exacerbate symptoms and increase fatigue in individuals with certain chronic health conditions. Conditions such as heart disease, kidney problems, and respiratory issues can be particularly sensitive to heat,” notes Shah. “It’s vital to be aware of your specific health condition and consult with your healthcare provider for personalised advice on managing your symptoms during hot weather. They may recommend staying in cooler environments, adjusting medications, or monitoring your fluid intake more closely.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 8 tips for surviving Glastonbury with kids David Beckham designs new car collection with Maserati The dos and don’ts of looking after your garden in a heatwave

Father’s Day (18 June) is just around the corner, which is a great opportunity to get together as a family and show the dad figures in your life some love, and if the saying “the way to a man's heart is through his stomach” is true, there’s no better way to celebrate than by cooking up a seriously scrumptious meal. Luckily, we’ve sat down with professional chef and host of foodie favourite the Desert Island Dishes podcast Margie Nomura, who has shared her ultimate Father’s Day Menu, including a seriously delicious cauliflower starter, TikTok favourite burrata pasta and oozy double chocolate muffins. All these recipes are family-friendly and simple to make. Whole roasted cauliflower with tahini and chimichurri This dish is a perfect substantial starter to kick off any Father’s Day feast. It’s a great substitute for a cut of meat and is easy to make when you’re feeling lazy. When you roast a cauliflower whole it takes on this buttery, sweet but salty crust in the oven so make sure you roast it until it is soft enough for a knife to cut through. For the chimichurri, you won’t use all of this for the cauliflower but it keeps beautifully in the fridge for up to 2 weeks and is amazing served as a salad dressing or on vegetable kebabs. Serves: 4 as a starter and 2 as a main Prep time: 15 minutes | Cook time: 60 minutes Ingredients: 1 medium-sized cauliflower (remove thick ugly outer leaves but leave any smaller more delicate ones) 2 tbsp olive oil 1 tsp Maldon sea salt For the chimichurri, mix together: 1 finely diced shallot 1 diced red chilli pepper 3-4 diced garlic cloves ½ cup red wine vinegar 1 tsp salt 1 tsp red pepper flakes ½ cup finely chopped coriander 2 cups finely parsley 3/4 cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil) For the garlic yoghurt: 4 heaped tbsp Greek yoghurt 1 clove garlic crushed Juice of ¼ lemon 2 tbsp tahini to serve Method: Pre-heat the oven to 200C. Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over. Remove from the oven Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri. Cut into wedges and enjoy! Spaghetti with garlic tomatoes and burrata This pasta dish is one of my favourite go-to recipes, especially in the summer when you want something light and no fuss but still seriously delicious. This is a recipe that anyone at home can make, which means it’s a perfect dish for Father’s Day as everyone can pitch in and present a beautiful dish be proud of. Serves: 2 Prep time: 5 minutes | Cook time: 20 minutes Ingredients: 2 tbsp olive oil 4 garlic cloves, minced ¼ teaspoon crushed red pepper flakes 300g cherry tomatoes ½ tsp caster sugar Maldon salt and pepper 250g spaghetti or linguine Handful of chopped fresh basil, plus more for sprinkling 1 large ball of burrata cheese, torn Parmesan cheese, for topping Method: Heat the olive oil in a large pan over medium-low heat. Add in the garlic, and red pepper flakes, cooking for 1 to 2 minutes. Add in the tomatoes with a big pinch of salt and pepper and toss them in the oil. Let the tomatoes cook until they begin to burst. Add the sugar. Smoosh the tomatoes with the back of a wooden spoon gently to encourage them to burst. While the tomatoes do their thing, bring a pot of salted water to a boil and cook the pasta. Once the pasta is done, drain it (save a cup of cooking water) and add it directly to the tomatoes. Toss the mixture a few times so all the pasta is coated. Add a splash of pasta water as needed. Turn off the heat and toss in the fresh basil. Taste and check for seasoning. Top with burrata cheese. Serve immediately, top with parmesan cheese, more fresh basil and red pepper flakes and a drizzle of olive oil. Double chocolate muffins These muffins are soft, pillowy and rich. Complete with chopped dark chocolate, they are the best sweet treat to end a Father’s Day feast. Plus, if you eat them whilst warm you can expect melty chocolate in the middle. This recipe has only 4 steps, and can be made earlier in the day so they work well when you’re doing a three course meal. If your dad has a sweet tooth, I would recommend serving with some vanilla ice cream on the side! Makes: 6 muffins Prep time: 20 minutes | Cook time: 20 minutes Ingredients: 250ml buttermilk 120ml vegetable oil 2 eggs splash of vanilla 300g plain flour 180g sugar 65g cocoa powder 1 tsp bicarbonate of soda 1 tsp instant coffee (even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!) Pinch of salt 200g dark chocolate, chopped into chunks Method: In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt And then in a separate bowl mix the wet ingredients together Pour the two together and then add the chopped chocolate Scoop into a lined muffin tray and bake at 180 c for 20 mins. Enjoy! Read More 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 Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’ BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave

The Food Safety Authority of Ireland has directed the withdrawal of frozen foods of an animal nature.

Cornwall is, of course, all about its windswept, sea-smacked, dune-backed coast – all 422 miles of it. If you’re a fan of early morning dips, sunset walks and wild swims, you really want to be as close to the beach as possible. As such, here’s our special selection of our favourite Cornish seaside hotels, from cliff-top wonders to island getaways and secluded beachfront manors. Some stand right beside the sand, while others provide a grandstand beach panorama from the top of the bluffs – all offer maximum beach time. The restaurants nearby are full of the catch of the day and quality local produce, so you can refuel after your adventures before retreating to a room with views over the ocean. Whether you’re after a romantic retreat with your significant other or looking to take the family for an adventure by the sea, Cornwall has it all. Just don’t forget to pack your snorkel and swimsuit. The best beach hotels in Cornwall 2023 are: Best hotel for activities: Watergate Bay hotel Best hotel for families: The Bedruthan Hotel & Spa Best hotel for garden-lovers: Hotel Meudon Best hotel for historic architecture: The Headland Hotel Best hotel for seclusion: Hell Bay Hotel Best hotel for Scandi style: Primrose House Best hotel for a spa break: St Michaels Resort Best hotel for peace and quiet: The Rosevine Best hotel for traditional style: The Nare Best hotel for a weekend getaway: The Old Coastguard Hotel Best hotel for the southeast coast: Talland Bay Hotel Best hotel for boat-watching: The Greenbank Best hotel for activities: Watergate Bay Hotel Location: Newquay You can’t really get any closer to the beach than this: as the name suggests, this activity-focused family hotel sits right alongside its namesake bay, just a couple of miles along the coast from Newquay. In many ways, this is really the ultimate Cornish beach hotel: Atlantic views fill every window, you’re steps from a magnificent sweep of golden sand, and the in-house activity centre, Wavehunters at the Extreme Academy, offers you the chance to indulge in all manner of beachy pursuits, including surfing, wild swimming and stand-up paddleboarding. The majority of rooms overlook the bay from one perspective or another – some have balconies, others, sliding glass doors, and for the consummate experience, the seven bespoke-designed Beach Lofts sit literally by the tideline. Book now Best hotel for families: The Bedruthan Hotel & Spa Location: Newquay The sister property of the swish Scarlet – another deluxe beach proposition – this clifftop hotel is a firm favourite for holidaying families. It’s named after the Bedruthan Steps – the rock stacks that rise from the Atlantic waves a mile or so to the north – but the nearest beach is Mawgan Porth, which unfurls right below the hotel’s windows. The hotel itself was built in the late 1950s, but its boxy breezeblock exterior conceals an unexpectedly fun interior: all swirly fabrics, zingy pops of colour and expansive glass windows to make the most of the beach view. It’s very laid-back: kids (and dogs) are welcome, and there’s plenty for them to do, from craft sessions to an indoor cinema, surf lessons and a couple of pools. Meanwhile, you can relax in the hotel’s spa – or perhaps indulge in a sustainable, super-seasonal supper at the hotel’s recently revamped restaurant, Ogo. The clifftop gardens are a pleasure, too. Best hotel for garden-lovers: Hotel Meudon Location: Falmouth This under-the-radar hotel is hidden among fields outside Falmouth, between the popular beach of Maenporth and the Helford River. It was originally built as a private manor by the Fox family, who also planted the nearby estates of Trebah and Glendurgan – and the hotel’s own secret gardens are a delight, tumbling down through lawns, terraces and a subtropical valley filled with exotic palms, giant gunnera and rhododendrons en route to a secluded little beach, Bream Cove. Family-run for decades, and acquired in 2021 by the local Kingfisher hotel group, it’s been smartly updated with colourful mid-century furniture, bright fabrics and lively artwork, all with a slightly retro, Seventies feel. There’s a fun speakeasy-style bar for cocktails, and the restaurant has a fine garden view – even if the food doesn’t quite live up to its elevated price-tag. For once, the garden or sea view dilemma isn’t an issue here: you’ll be happy with either, but do book one with a balcony or patio. Our tip: get up early, wander down to Bream Cove for a morning swim, get coffee from the hotel’s pop-up truck, The Bream Box, and spend an hour or two soaking up those glorious gardens. Best for historic architecture: The Headland Hotel Location: Newquay It’s impossible to miss this striking Victorian-era hotel: it sits in what is undoubtedly Newquay’s prime patch of real estate, on its own headland overlooking the legendary surfing beach of Fistral, where you can watch surfers in action (or even have a go yourself). With its turrets and red-brick façade, it’s a classic slice of neo-Gothic Victoriana but, inside, the whole place has been modernised while retaining traditional architectural features. Rooms are bright and welcoming, there’s a fancy spa, and the flashy new Aqua Club has added six pools, including a hydrotherapy pool, sunset spa pool and infinity-edge pool looking over the Atlantic. For more space, book one of the cliffside cottages. Best hotel for seclusion: Hell Bay Hotel Location: Bryher, Isles of Scilly When you want to get away from it all, Hell Bay is the place. It’s the only hotel on Bryher, the quietest (and perhaps the prettiest) of the Isles of Scilly, and stands in glorious seaside isolation beside the island’s biggest, wildest beach, Hell Bay (if you’re wondering why it’s so named, come in midwinter and you’ll get a pretty good idea). With its pastel colours, sea-themed stripes and wicker furniture, the hotel has the feeling of an upmarket Hamptons getaway: several rooms and suites have private patios and views over the hotel’s neat, flower-filled gardens, and there’s a pleasant outdoor pool, garden yoga studio and a treatment shed for spa spoils. But it’s the setting that sells this place – from the doorstep, you can follow Bryher’s coast path to discover quiet beaches and swimming spots, or hike up to the top of Watch Hill for a panorama across all of Scilly. Book now Best hotel for Scandi style: Primrose House Location: St Ives This is a stylish St Ives bolthole that’s only 50m from the sands of Porthminster. Although it’s not quite on the beachfront, it’s close enough – all you need do is follow the path under the train track that runs across the bottom of the car-park, and you’re there. It’s an elegant affair, studiously minimal and decorated throughout in tasteful hues of taupe, grey, cream and mustard, with carefully chosen pieces of furniture to conjure a fashionable, Scandi-inspired vibe – a driftwood sculpture or willow-filled vase here, a rattan chair or seagrass mat there. Sea views are essential – ask for one of the rooms with a balcony, such as room 2, 3, 4 or 5, which also has a rolltop bath. The Pod, a loft-style room accessed via a steep stepladder, is a fun option. Best hotel for a spa break: St Michaels Resort Location: Falmouth This is a solid, sensible seaside hotel – not too pricey, and with some good out-of-season deals on offer. This longstanding Falmouth hotel is renowned locally for its top-class spa, which includes a big hydrothermal pool (the largest in the southwest, apparently), as well as various treatment rooms and a new Spa Garden, with a 12-seater hot tub and barrel sauna. There’s a wide choice of rooms, from basic doubles to deluxe beach apartments, all decorated in the same unfussy style: navy blues and greys, with pictures of boats and shells to remind you of the seaside location. Falmouth’s biggest beach, Gyllyngvase, is only a minute’s walk away, through the hotel gardens. Best hotel for peace and quiet: The Rosevine Location: The Roseland peninsula This country house on the rural Roseland has been converted into a sort of Cornish apart-hotel: 15 attractive, spacious studios and suites, with open-plan layouts, little kitchens where you can prepare meals, and fine views across lawned gardens to the coast. There’s also a shared drawing room with a wood-burning stove, a kids’ area and heated indoor pool, and a very good restaurant. Plus, you’re free to wander the lovely grounds at will. It’s a lovely spot, just uphill from popular Porthcurnick Beach and its well-known beachside cafe, The Hidden Hut. For quieter sands, head out on the coast path to Porthbean beach or one of the many others nearby. Best hotel for traditional style: The Nare Location: The Roseland peninsula A reassuringly old-school hotel in a superb spot above the long, golden stretch of Carne, which joins up with neighbouring Pendower at low tide to form one of the Roseland’s biggest expanses of sand. This is definitely not a hotel for the minimalists, however: its chintzy, country-house style is geared towards guests looking for a more classic English hotel experience, from nightly turn-downs and valet service to afternoon tea served on the lawn. The rooms are spacious and have a choice of sea or country views: they all share the same sense of old-fashioned style, with pelmets, armchairs, antique furniture and Roberts radios. Several have separate lounges or adjoining bedrooms, making them ideal for families. There’s a formal fine-dining restaurant, a pleasant spa and two pools, one indoor and one outdoor; braver guests opt for an early morning sea dip on Carne, before the daytime crowds arrive. Book now Best for a weekend getaway: The Old Coastguard Hotel Location: Mousehole Run by the owners of The Gurnard’s Head in Zennor (as well as the Felin Fach Griffin near Hay-on-Wye), this small hotel on the outskirts of Mousehole is just the ticket for a quick coastal getaway – it runs a popular Sunday Sleepover package that includes Sunday lunch, supper and one night’s B&B. The location is wonderful – trimmed gardens rolling down to the coast and views over Mount’s Bay towards the rocky silhouette of St Michael’s Mount. Design-wise, it feels cosy and countrified: checked bedspreads, Roberts radios, traditional wooden furniture and little windows that peep onto the briny blue. The nearest beach is Mousehole’s harbour, where banks of soft sand are revealed at low tide; alternatively, hike out along the coast path in search of the rocky coves where locals like to swim. Alternatively, take a bracing dip in Mousehole Rock Pool, the tidal pool opposite the hotel gardens. Book now Best hotel for the southeast coast: Talland Bay Hotel Location: Looe Cornwall’s southeast coast is short on swish hotels, but the Talland Bay is a rare exception – and you’re in a prime location for exploring the gorgeous coastline between Looe and Polperro. The hotel isn’t quite beachside – you’re a 10-minute walk from the sandy beach at Talland Bay – but the lawned gardens (and most of the rooms) offer a widescreen view out to sea. The design here mixes traditional and modern: some rooms are flouncy and floral, others more contemporary, with sleigh beds, twisted wooden lamps and statement wallpapers. It’s very dog-friendly (canine guests get their own doggy welcome pack) and the front gardens are a pleasure at sunset. There’s no pool, though, so you’ll be limited to sea swims – much more fun. Best hotel for boat-watching: The Greenbank Location: Falmouth There’s a whiff of Agatha Christie grandeur about this venerable waterside hotel, which spans several buildings at the end of Falmouth’s handsomest street: Dunstanville Terrace. A feature of Falmouth’s waterfront since 1640, when the buildings were the homes of Packet ship captains, the hotel is dotted with bits of nautical memorabilia – old maps, model ships, black-and-white photos of the town’s seafaring heyday. The watery views steal the show here – river vistas fill every window, in the bar, the restaurant, the hotel’s lively pub, The Working Boat, and in many of the rooms too. Skip the inland rooms – you want one with a big bay window looking across the water to Flushing, ideally with a balcony or terrace (the fancy Lookout Suite even has its own telescope for lazy boatwatching). Directly in front of the hotel, there’s a pebbly beach to explore at low tide. When the tide comes in, the Greenbank’s quay is popular with local swimmers and paddleboarders. Read more of our Cornwall hotel reviews: Best affordable Cornwall hotels Best dog-friendly Cornwall hotels Best Cornwall spa hotels Read more about England travel: The ultimate guide to York Brighton city guide: Where to stay, eat and shop The best hotels in the New Forest Read More Best spa hotels in Yorkshire for a relaxing 2023 escape Best boutique hotels in Cornwall 2023, from beach getaways to romantic retreats Best lakes to visit in the UK for wild swimming, water sports and walks Seven of the best beaches in Northern Ireland to visit this summer Best boutique hotels in Cornwall 2023, from beach getaways to romantic retreats Best spa hotels in Norfolk for a relaxing 2023 escape

When New Zealand police cracked open plastic jugs of maple syrup that had arrived from Canada, they found something decidedly less sweet inside.

For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit 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

Brooklyn Beckham has come under scrutiny with his latest cooking video, which sees the aspiring home chef fry chicken using “at least $25 worth of avocado oil”. On Tuesday, Beckham, 24, the eldest son of David and Victoria Beckham, shared his newest recipe video, which was created in partnership with Chosen Foods’ avocado oil, to Instagram. “We’re going to make some fried chicken with Chosen Foods,” Beckham tells viewers at the start of the video while holding a bottle of the brand’s avocado oil, which retails from $15 to $25.99 per bottle. In the caption of the video, where Beckham confirmed the recipe is a sponsored ad for the brand, he wrote: “Fried chicken with @chosenfoods. 100 per cent Pure Avocado Oil and their Classic Avocado Oil Mayo are the best. I love Chosen Foods for frying because of its high smoke point and neutral flavour. #chosenpartner.” In the step-by-step recipe clip, Beckham filmed himself pouring milk, various seasonings and flour into a glass dish before whisking the concoction. He then proceeded to soak two chicken breasts in the mixture, before making a dry flour and seasoning mixture in a different glass bowl. The 24-year-old could then be seen pouring a liberal amount of oil into a shallow pan, with Beckham ensuring the pan was filled with several inches of the avocado oil before frying the two chicken breasts and eating them with a thumbs up. Beckham’s video has divided viewers, however, due to the amount of oil used by the former photographer to fry his chicken breasts. “That’s at least $25 worth of avocado oil,” one viewer suggested in the comments, while another speculated the amount was worth closer to “$48 of avocado oil”. Someone else wrote: “Why on earth are you deep frying in oil that costs £15/$20 per bottle? I realise this is a paid promo but do something a bit more logical like make a mayo from scratch with it, rather than dump that much into a pan to fry some chicken! #cozzielivs Brookie babes x.” According to another person, although avocado oil is “great for frying” because it has the highest smoke point of any oil, “normal people” use the “most affordable avocado oil” and “reuse it”. “Fried foods require sooo much oil, so for normal people, we have to use the most affordable avocado oil AND you can strain it and REUSE it, so if you find a $10 bottle and you use it two times, then at least it’s about $5 per use,” they wrote. “Making the simplest food with the most expensive ingredients,” someone else commented. Others called out the food “waste” in Beckham’s cooking video, with one person writing: “A whole bottle of oil for fried chicken breast? What a waste,” while another said: “There are people dying in the world from starvation - you used enough oil and milk for about 20 people. But you wouldn’t understand that.” Although many viewers were critical of Beckham’s latest recipe, some defended the former model from backlash on the basis that he likely received the oil for free as part of his partnership with the brand. “If he’s been given it or paid for it he can do what he wants with it,” one person commented. Another said: “Love using avocado oil to fry with. Avocado oil fries stuff so evenly and tastes wonderful! Keep doing your thing Brooklyn! Maybe one day you’ll have your own restaurant,” while someone else wrote: “If some people can afford it and some people can’t, what’s the problem! Leave him alone, in all this misery there is one guy happy at what he is doing! Also going to any restaurant and getting the food he is cooking would cost double! I hate moaning drama.” One fan also encouraged Beckham to “never stop” making his cooking videos, writing: “I absolutely love your cooking videos, please never stop Brooklyn!” This is not the first time that the 24-year-old has sparked a debate with one of his recipes, as he recently faced scrutiny over his recipe for grilled cheese, which saw him roast the sandwich with a blow torch, and for his recipe for spaghetti bolognese after viewers noticed a wine cork in the pot. In January, the aspiring chef also faced backlash over an “expensive” ingredient used in his recipe for a creamy truffle tagliatelle pasta, which involved creating a sauce using a generous helping of truffle before adding extra black truffle shavings as a garnish. The Independent has contacted Chosen Foods for comment. Read More Brooklyn Beckham roasted for grilling cheese toastie with blow torch: ‘And a tiny bit of salt’ Brooklyn Beckham mocked after fans spot bizarre cooking technique: ‘Cork in your pot & dog hair about to join’ Italian chef reacts to Brooklyn Beckham’s wine cork in pasta sauce ‘hack’ That’s brunch: Goan-inspired coconut and cabbage fritters If you like kulfi, you’ll love this mango and cardamom cheesecake Roasted grape, honey and feta crostinis are perfect dinner party canapes

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