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.”

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

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).

Some drinkers boycotted the brand after the firm partnered with transgender influencer Dylan Mulvaney.

As if 2023 wasn’t hard enough, Americans are now drinking as much alcohol as they did during the Civil War days. A new report from the National Institute on Alcohol Abuse and Alcoholism (NIAAA) has found that the average American drinks about the same amount of alcohol as people did in 1860. In 2021, Americans consumed 2.51 gallons of ethanol – the alcohol found in wine, beer, and spirits – compared to 2.53 gallons at the brink of the Civil War. That amount, which doesn’t include water or other ingredients found in alcoholic beverages, marks a 60 per cent increase in liquor consumption compared to the mid-1990s. Americans have also changed their taste for alcohol. The amount of beer consumed has dropped nearly 20 per cent since 1995, while wine has steadily become America’s drink of choice. Now, 50 per cent more Americans are drinking wine than they did in the mid-1990s. This isn’t the only time the United States has seen staggering levels of alcohol consumption. In 1934, following the repeal of the Prohibition Act, Americans were drinking one gallon of ethanol per person. At the end of World War II in 1945, Americans reached 2.3 gallons. This, compared to 2.8 gallons in 1980, when alcohol consumption was at its highest. The rise in alcohol consumption may also have to do with a key demographic: women. In March, it was revealed that women in the US are out-drinking men for the first time in history. Dr George Koob, director of the NIAAA, recently told the Washington Examiner that binge drinking among college students are to blame. “In 2021, there has been an uptick, particularly among women. Now it turns out on college campuses women are actually binge drinking more than men, for the first time in history,” he told the conservative media outlet. The Covid-19 pandemic also saw a dramatic shift in alcohol consumption, as most states declared liquor stores were considered “essential businesses”. In 2020, the first year of the pandemic, sales of alcohol increased by 2.9 per cent, the biggest annual increase in more than 50 years, according to the NIAAA. Now, with college campuses back in session and local bars open again, Koob attributed the rising trend of women binge drinking to the “alcohol deprivation effect” – in which people “rebound in drinking” after a period of abstaining from alcohol. “A standard drink is 1.5 ounces of vodka, 12 ounces of beer, or five ounces of wine,” he said. “When you go past a standard drink, you really are getting to the point where alcohol ultimately becomes a toxin. You can easily overdose.” The Centers for Disease Control and Prevention (CDC) says that it’s safe for women to drink no more than one standard alcoholic beverage a day, and no more than two for men. However, binge drinking usually corresponds to five or more drinks on a single occasion for men, while four or more drinks on a single occasion for women. Read More Moderate alcohol consumption may lower stress, reduce heart disease risk, study finds Man dies after eating raw oysters from Missouri seafood stand Hip surgery policies based on weight ‘worsen health inequality’, study warns TikToker cooks rack of ribs in hotel bathroom using only items from his room BBQ salad recipes without a soggy lettuce leaf in sight How to shop for and cook Japanese food at home like a pro

The Pulitzer Prize-winning author of The Road has died aged 89, his publisher says.

Every summer at the beach, sand becomes an essential ingredient in the recipe for fun. But what the heck is it?

Norfolk may not seem the most obvious place to look for a boutique place to stay, but the fact is the county can lay claim to some of the best small boutique hotels in the country, especially in the chi-chi reaches of its fabled North Coast. As a county patchworked by country estates – most of them with fancy mansions built by local bigwigs – Norfolk scores particularly well on small and elegant country house hotels that have been gussied up with style and flair for the 21st century. It’s also a county of brilliant pubs, and there are any number of revamped inns that have added cosy rooms and a special food offering. Indeed, Norfolk tends to be a region of small independent businesses rather than mega-chains, and there are one or two small pub groups that place a strong emphasis on high-quality accommodation and food of local provenance. To help you choose where to rest your head, we’ve put together a list of the best boutique places to stay in the county. The best boutique hotels in Norfolk 2023 are: Best for couples: The Ironmongers Best hotel for familes: The Grove Best hotel for foodies: Morston hall Best hotel for walkers: Titchwell Manor Best hotel for shopping: The Assembly House Best budget hotel: The Cliftonville Best for couples: The Irongmongers Location: Aylsham Located in a historic Elizabethan house right at the heart of the small Norfolk town of Aylsham, The Ironmongers is a perfect spot for a couple’s tryst: totally private, with no reception, just a code to gain entrance, and eight beautifully designed guest rooms inspired by the town’s historic trades – as well as ironmongery, the building has hosted a wine merchant, tailors shop and all sorts of different businesses over the years. The large Haberdashery room has a four-poster and lots of fancy silks and satins, but all of the rooms are spacious and welcoming, with solid oak floors, smart TVs, good wifi, tea and coffee-making facilities and en-suite bathrooms with good-sized showers, fluffy towels and toiletries. Heat and hot water are provided by air-source heat pumps, and dogs are welcome in two of the rooms. It’s a B&B without the breakfast, but don’t let that worry you: Norfolk folk swear by the local Bread Source bakery chain and there’s a branch right downstairs, serving delectable croissants and other pastries, sweet and savoury. If that doesn’t take your fancy, the Black Boys pub across the road does an excellent full English breakfast. Best hotel for families: The Grove Location: Cromer Situated between the Norfolk resorts of Cromer and Overstrand, this is not a beach hotel in the traditional sense – there are no sea views. But it has a tucked-away feel that is irresistible, and you can walk to the beach in a matter of minutes, escaping through the trees of the hotel’s secluded garden as if en route to your own secret place. A family-run hotel, it has a welcoming and comfortable feel that can only be achieved after years in the business, with 16 well-appointed guest rooms split between the main house and the Orchard Rooms in the grounds, supplemented by a scattering of self-catering cottages, glamping yurts and a giant shepherds hut. The rooms are simple, understated and homely, with up-to-date furnishings and well-appointed en-suite bathrooms. There’s also a consistently good restaurant, open for lunch and dinner, and service is terrific. Meanwhile, the grounds are home to a heated indoor swimming pool and a funky ‘massage hut’ offering various treatments. Best hotel for foodies: Morston Hall Location: Morston Just a few miles from picturesque Blakeney and just footsteps from Morston Quay in North Norfolk, Morston Hall sits surrounded by beautiful gardens – an oasis of calm in what can be a busy spot during the summer months. Once you’re within the hotel’s flint walls, you feel like nothing bad could happen to you, and you can enjoy the comfy rooms and on-point cooking of chef-patron Galton Blackiston. The rooms are very comfy indeed, divided between the main house and an annex in the garden, and have everything you could possibly need, from private terraces and smart TVs, to Nespresso machines and homemade cookies, fresh milk and still and sparkling water. En-suite bathrooms are large, with a walk-in shower, robes and Noble Isle toiletries and a separate bathtub with its own TV. But the rooms aren’t really the point: you’re paying for the glorious peace of the location, the gardens that surround the house in a fertile embrace and a restaurant where the devotedly local menu changes every day, depending on what’s available and in season – whether it’s from the Hall’s fecund kitchen garden or mini-smokehouse, or the various fish and seafood suppliers and local farmers that Galton deals with. The one thing you can predict is that Galton will cook your breakfast himself the following morning, when he likes to chat to guests and find out how they enjoyed their dinner the night before. Best hotel for walkers: Titchwell Manor Location: Titchwell Looking out over the the salt marshes of the North Norfolk coast, Titchwell Manor is one of the best places to stay – and to eat – in an area that’s not exactly short of options. Divided between a main building, cottage annexe and stable block, it houses 26 individually styled boutique rooms ranging from the cheapest ‘Good’ doubles through ‘Better’ up to ‘Best’ and ‘Signature’ rooms, featuring super-king-size beds, private patio areas, freestanding baths and separate showers. A couple even have their own terraces with private hot tubs. If that’s not quite private enough, you can always opt for a shepherd’s hut in the garden, with its own shower room, living area, hot tub and wood-burner. All the rooms have good wifi, smart TVs, robes, tea- and coffee-making facilities and recently updated bathrooms. You can have an in-room massage, and a third of the rooms are dog-friendly – nice to know, given the excellent walks in all directions. Work up an appetite on the Norfolk Coast Path before dining at the hotel’s renowned 3 AA-rosette restaurant – or just pick up some fish and chips from its well-known sister business, Eric’s. Best hotel for shopping: The Assembly House Location: Norwich Run by revered local chef Richard Hughes and his wife Stacia, the Assembly House occupies a beautifully renovated Georgian building bang in the centre of Norwich – a boutique hotel, restaurant and cookery school that is one of the country’s best places for an indulgent and cultural short break. Occupying two wings flanking the garden and entrance, the guest rooms are light and spacious and decorated in a classic-meets-contemporary style. Each one is different but all come with high-quality beds and linen, good wifi, flatscreen TVs and Bluetooth speakers. There’s a car park next door, and you can start the day with one of Richard’s superb breakfasts, served in the elegant ground-floor restaurant, where you can also enjoy a delicious afternoon tea. You couldn’t be in a better location for exploring central Norwich, which is literally on your doorstep. Best budget hotel: The Cliftonville Location: Cromer Situated right on top of the cliffs in resurgent Cromer, The Cliftonville is a landmark building that, until recently, was in need of a bit of TLC. Luckily for us, it has been renovated by the City Pub Company, which has turned The Cliftonville into an affordable and thoroughly up-to-date place to stay, just minutes from the town’s beach. Most of the rooms have sea views and it’s nice to know you can leave the car at home and come here by train from Norwich, leaving you free to focus on the seaside attractions of Cromer. The beach and the pier are right there, and there’s another beautiful beach at Overstrand, a short walk away, where you can enjoy crab sandwiches in the clifftop café. Alternatively, try the Cromer crab or some of Norfolk’s best fish and chips in No.1 or Mary Janes before following the Norfolk Coast Path to Sheringham, where you can sample some of the county’s best ice cream at Ellie’s. And the hotel? It’s an Edwardian gem – think sweeping staircases and stained-glass windows – that has been sensitively restored: it boasts a cosy bar; a contemporary restaurant that makes the most of the sea views and serves decent modern British food; and 30 guest rooms and suites with en-suite bathrooms, good wifi, flatscreen TVs and tea- and coffee-making facilities. Read more of our UK hotel reviews: Best spa hotels in Norfolk Best London hotels Best Essex hotels Read more about England travel: Where to stay in Nottingham The Lake District’s best boutique hotels Best hotels in the Cotswolds Read More Best family-friendly hotels in the UK for style, location and value for money The best dog-friendly hotels in the UK for 2023 The UK’s best seaside hotels 2023 12 places you won’t believe are in England The best wild swimming stays in the UK Best hotels in Somerset 2023: Where to stay for countryside charm

It’s safe to say summer has officially started. Temperatures are now firmly above 25C across much of the UK, the sunshine is hotter, noses are stuffy and the air is muggy, sometimes making it difficult to sleep. Keeping cool in a heatwave is a priority – but it also gives rise to various theories and myths on how to achieve this… Sleeping naked cools you down Sleeping naked seems like the easiest and quickest way to cool your body temperature down after being out all day. But this isn’t necessarily the case, according to Abbas Kanani, a superintendent pharmacist at Chemist Click Online Pharmacy. “Sweat collects on the body and remains there when we have no clothes on,” Kanani explained. “Although having less layers on the body can help you to feel more comfortable in the heat, wearing lightweight nightwear made from breathable fabrics helps draw sweat away from your body and makes you feel a lot cooler and more comfortable.” So what should you wear at night to keep cool? “Clothing made from natural fabrics like cotton or linen are breathable and absorbent,” Kanani recommended. “They will soak the sweat up off your skin and they let air through, which cools you down.” People don’t die from heat in this country The UK sun can feel different compared to when you are sunbathing and drinking cocktails on a beach in Barcelona – but that can catch people out. “The biggest myth is that the weather in the UK isn’t hot enough to be dangerous,” said Dr Adam Staten, a clinical director at One Day Tests and NHS GP. “Whilst we don’t have that many really hot days, when it is hot, it can be fatal. For example, during the heatwave last summer, hundreds more people died than normal for that time in the year.” Staten suggests we overcomplicate things when trying to keep cool. “Most measures are really simple and include common sense measures like keeping curtains drawn, keeping windows open or taking cool showers or baths.” Sticking to hot drinks will keep you cool Who else thinks drinking tea or coffee in hot weather will cool you down? For Staten, “One myth that seems to come up a lot is that hot drinks are better for cooling you down than cold drinks. I think the evidence actually shows that it doesn’t really matter – as long as you are keeping hydrated, your drinks can be hot or cold.” Pharmacist Kanani agrees with that final point. “Hydration is vital for keeping cool in hot temperatures. Drink plenty of fluids, especially water, to stay hydrated. Avoid excessive consumption of caffeinated or alcoholic beverages as they can contribute to dehydration.” You only need to wear sunscreen when the sun’s out Another common misconception is thinking that you can’t get sunburnt when it is cloudy outside. “This isn’t true,” Kanani said. “Although it’s less likely than when you’re out in full sunshine, clouds don’t block all of the sun’s UV rays.” It’s also why people either only apply sunscreen in the morning or none at all. “Many people think that when sunscreen is waterproof, it means they do not need to reapply it after swimming or sweating. It should be reapplied straight after you have been in water, towel drying, sweating or when it may have rubbed off.” Sunburn is something to be careful of. Staten said: “It’s really common and can actually be very severe both in the short term and for the longer term risk of skin cancer.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 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 How to take care of your mental health at festivals

According to health officials, people sought advice for hay fever symptoms once every three seconds on Sunday. And today, the Met Office predicted the pollen count would be “very high” in most of England and Wales.Hay fever is usually at its worst between March and September – and right now, thousands of people affected are desperate for a solution to their pollen-induced runny noses, itchy eyes and tickly coughs, and other irritating symptoms. The hay fever pages on the NHS.uk website reportedly received 122,650 visits last week alone. So, what can you do to help with hay fever symptoms? 1. Don’t rub your eyes “Red, itchy, swollen eyes are often a real problem for hay fever sufferers,” explained pharmacist Sid Dajani, from Golden Eye Eye Care. “As tempting as it is, don’t rub your eyes. Clean them free of pollen frequently, with cotton lint and cold water, and treat the symptoms immediately with eye drops or eye ointment containing propamidine isetionate.”2. Don sunnies and keep your clothes cleanReducing your exposure to pollen, however possible, can really help. Dajani added: “Wear wrap-around sunglasses to protect your eyes when outside, and have a shower when you get in from work and put your clothes straight in the wash to help remove all pollen. It’s also best to avoid drying clothes outside.”3. Think about your diet What you eat may have an impact too. GP Dr Nisa Aslam suggested: “Stick to an anti-inflammatory diet, with plenty of fruit and vegetables, beans, grains and oily fish, whilst limiting processed food high in fat, sugar and salt. Look for anti-inflammatory, antioxidant herbs, like chamomile, ginger, nettle and turmeric. These can be consumed in the form of supplements or beverages.”4. Protect your nostrilsDr Adam Fox, allergist and advisor to Clarityn, said: “Pollen balms such as petroleum jelly rubbed around the rim of the nostrils can help trap pollen before it enters the nose, and salt water nasal sprays help rinse pollen particles out of the nose, preventing them from sitting in there and causing more symptoms.”5. Keep the windows shut As tempting as it may be to fling windows open at this time of year, Dijani said: “Keep windows, including car windows, and doors shut. Venture out as little as possible. Towns and cities are no more friendly to hay fever sufferers than the countryside, due in part to more extensive ‘greening’ of urban areas.” 6. Prepare for the pollen count Checking to see when the pollen is particularly high can help you prepare. “If you know you have symptoms every year, then it makes sense to be prepared in advance,” said Fox. “If you require a nasal spray, then starting to use it before the season starts will make it much more effective. For adults, these can be brought over the counter, whilst children will need a prescription.” 7. Stay in when the count is really high And if symptoms are still really getting to you? “Avoid going outside when the pollen count is at its highest – in the middle of the morning or the early evening,” said Dajani.