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Gone are the days when every bride walked down the aisle wearing a demure, white, floor-length gown, her face covered with a diaphanous veil. Bridal suits have become hugely popular with women who, for whatever reason, don’t want to don a dress when they tie the knot. Part of the ‘alternative bridalwear’ trend, tailoring is ideal for brides who don’t want a cookie-cutter wedding like everyone else’s. Others choose a low-key tailored look for the registry office or legal ceremony, then don a showstopping gown for the main event. There are lots of benefits to choosing a bridalwear suit. Not only will you stand out from the crowd, you’ll look cool and feel at ease on your special day (corseted gowns, on the other hand, aren’t exactly comfy). You’re likely to get a lot more wear post-wedding out of a white suit or jumpsuit than you are a floor-sweeping dress, and there’s a wide range to choose from, whether you prefer a loose, laidback cut, or a figure-hugging silhouette. Plus, you can find some incredible suits for a lot less than the price of the average wedding gown. From three-piece numbers to jumpsuits, here’s our pick of the best tailored bridalwear for your big day… Reiss Tatum Crepe Double Breasted Blazer, £298; Tatum Tailored Waistcoat, £158; Tatum Crepe Wide Leg Trousers, £198 Rixo Emilia Silk Tuxedo Jumpsuit, £565 (bag, stylist’s own Nadine Merabi Margot White Blazer, £275; Nicole White Top, £85; Margot White Trousers, £190 (shoes, stylist’s own) The Summer Edit Gigi Opal Silk Jacket, £225; Lexi Opal Sports Luxe Silk Trousers, £175 (shoes, stylist’s own) Aggi Bellamy Bright White Satin Blazer, £473; Aggi Jessie Bright White Satin Wide Pants, £315, Wolf & Badger Marks and Spencer Collection White Ruched Sleeve Blazer, £49.50; Black Cami Top, £17.50, White High Waisted Shorts, £25; Black Leather Strappy Statement Sandals, £45 Joanna Hope Tailored Bridal Jacket, £100; Joanna Hope Tailored Bridal Trousers, £45 (were £75); Carrieann Strappy Ankle Tie Sandals, £24 (were £32), JD Williams Jaeger Pure Linen Tailored Single Breasted Blazer, £175; Jaeger Pure Linen Wide Leg Trousers, £125, Marks and Spencer Whistles Tie Back bridal Jumpsuit, £349 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Grow a rainbow of colourful fruit and veg for Pride Kim Kardashian on parenting challenges: ‘There are nights I cry myself to sleep’ Kate Middleton makes surprise appearance at Chelsea Flower Show

No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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Ava Zonfrillo, the eldest daughter ofMasterChef Australia judge Jock Zonfrillo, has spoken out for the first time since his unexpected death on 30 April. The celebrity chef died suddenly at the age of 46. His death was confirmed by Network 10 on 1 May, as well as by his family, who shared a statement. Posting a series of photographs and videos of her father, Ava wrote on Instagram: “Still can’t accept that we’ll be remembering you for more time than we had you, but doesn’t mean we’ll love you any less.” The 22-year-old added: “I love you dad, always.” Her poignant post included a photograph of her as a toddler with Zonfrillo, with both wearing comedy glasses with thick black eyebrows and large plastic noses attached. Other more recent photos show her posing with her father at various events. Ava also shared two clips of Zonfrillo, with one of him blowing a kiss at the camera. Friends of the family sent Ava love and well wishes in the comments. Chef Alex Prichard wrote: “We are all here for you! Love you both.” Meanwhile, Australian designer Collette Dinnigan sent “so much love” to Ava and wine expert Samantha Payne said: “Love you dearly and will be giving you the biggest of hugs soon, my darling friend. We’ve got you.” Zonfrillo was laid to rest at a private funeral two weeks ago. The service was attended by his wife, Lauren Fried, and their four children. A select group of family and friends, some who flew to Sydney from other countries, were also in attendance. During the service, Fried said in her eulogy: “We were two halves that found each other at the exact moment in life when we were ready. “We were ready for that big love to live a life of adventure, to become parents together, to imagine extraordinary things and to actually make them happen.” The late chef, who was born in Glasgow, was found at a hotel in Melbourne on Lygon Street the day before the 2023 season of MasterChef was set to be aired. The show was postponed following news of Zonfrillo’s passing. According to Daily Mail Australia, police believe that Zonfrillo died of natural causes and nothing unusual or suspicious was discovered in the hotel room where he was found. As news of his sudden passing broke, many in the food industry paid tribute to Zonfrillo, including Jamie Oliver, Gordon Ramsay and Marco Pierre White. Pierre White praised his former apprentice chef and said: “Very few chefs have an inquisitive mind, an intellectual mind and a creative mind. That’s what makes him special, that’s what makes him rare.” Read More Jamie Oliver and Gordon Ramsay pay tribute to chef Jock Zonfrillo MasterChef Australia to return with ‘full support’ of Jock Zonfrillo’s family following his death Jamie Oliver shared selfie with late MasterChef Australia judge Jock Zonfrillo hours before his death

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo