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Jay-Z is more than just a father – he’s a style advisor too. The famed 53-year-old may not have gotten one of his daughter’s stamps of approval for his fashion sense in the past, but he has it now. In conversation with Gayle King on CBS Mornings, Jay-Z opened up about how Blue Ivy, 11, has warmed up to the idea of him being the “cool” dad. “She used to be frontin’ on me a little bit,” Jay-Z admitted. “But [now] I catch her. I catch her in the corner, you know? Now she asks me, you know, if this is cool, if her sneakers [are cool].” King, 68, inquired further about whether Blue Ivy actually goes to her father for advice on what to wear. “Yeah, yeah, yeah,” the “Empire State of Mind” vocalist proclaimed. But while Blue Ivy’s perception of Jay-Z may be on the mend, he explained how she used to be a bit overly embarrassed of him and he’d then have to explain that he really was hip. “There was a time where she was like, ‘Daaaaad’,’” he quipped. To this, he’d normally answer: “I’m cool. I don’t know what you sayin‘. I’m cool! You got cool parents! At your house, your parents [are] cool.” Like mother like daughter, Blue Ivy’s interest in style isn’t surprising considering both her mom and dad’s position in the fashion world. In the past few months, the “Lemonade” creator donned bold designer each night of her Renaissance tour, from custom Versace to Alexander McQueen. David Koma reflected on what it was like to dress the sought-after music legend for her world tour when speaking to Harper’s Bazaar. “For us, the designers, it is not just an amazing exposure but a wonderful cultural moment to be a part of,” the creative said. “A global tour like this is an incredible, culture-defining event.” “Having seen some of the videos from this tour – you just know it’s a once-in-a-lifetime magical performance that every attendee will remember forever,” he continued. “Considering the creativity that goes into putting on a show like that, it makes sense to work with designers for special couture and custom looks.” Beyoncé’s 57-concert run was special for a myriad of reasons, but being able to share the stage with her eldest daughter was the icing on the cake. Blue Ivy danced alongside her mom to songs like “My Power” and “Black Parade” for multiple concerts along the way. After the young prodigy’s first appearance in Paris, Beyoncé took to her Instagram to express how meaningful the experience was to have her daughter perform with her. “My beautiful first born. I’m so proud and thankful to be your mama. You bring us so much joy, my sweet angel,” she wrote next to a slide deck of images from the show. Blue Ivy is one of three children Jay-Z and Beyonce share. The two welcomed twins Rumi and Sir in June of 2017. The “Single Ladies” singer and “Part II” artist tied the knot 15 years ago in front of an intimate group of close friends and family. Read More What is lunch with Jay-Z worth? Less than $500k, he thinks ‘Ozempic is exposing holes in the body positivity movement’ Dolly Parton shares expert response to critics who tell her to ‘tone down’ her look ‘Ozempic is exposing holes in the body positivity movement’ Dolly Parton shares expert response to critics who tell her to ‘tone down’ her look Why Black models are boycotting Melbourne Fashion Week

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The cornerstone of one’s winter wardrobe, a coat is an essential purchase if you’re looking to update your look for the new season. On the AW23 catwalks, designers delivered exceptional outerwear, with everything from tailored cuts and muted tones to bold hues and glamorous animal prints. These are the runway trends to know about now, and where to shop them on the high street… 1. Black magic The latest iteration of the continuing ‘quiet luxury’ trend, black tailored coats were all over the runways, from Givenchy (oversized) and The Row (double-breasted), to Dolce and Gabbana (nipped in at the waist). The ultimate outerwear investment piece, a long, black coat in a classic cut made with high-quality fabric will – if you look after it carefully – last you a lifetime. Mango Double-breasted Wool Coat Black, £179.99; 100% Cashmere Turtleneck Sweater, £119.99; Leather Boots with Tall Leg, £199.99. Lucy Sparks Black Waist Tie Women’s Coat With Deep Pockets and Shawl Lapel, £53; (other items, stylist’s own), SilkFred. Joe Browns Black Fur Trim Coat, £130; Black High Neck Embellished Long Sleeve Top, £21.60 (was £24); Nobody’s Child Mila Midi Skirt, £45; Square Toe Leather Boots, £75, JD Williams 2. Lipstick brights At the other end of the style spectrum, coats in brilliantly bright lipstick shades popped up repeatedly, from fuchsia at Gucci and raspberry pink at Max Mara, to scarlet at Valentino and Bally. If you’re looking for a statement staple this winter, ruby red is an elegant option, while a hot pink coat will brighten up any outfit. Star by Julien Macdonald Pink Cape Belted Coat, £119; Eyelet PU Ponte Leggings, £42, Freemans. Monsoon Bobbie Boucle Coat Red, £150; Cutwork Floral Embroidered Top Black, £70; Lara Wide Leg Jean Blue, £80; (shoes, stylist’s own). 3. Luxe leopard Take a walk on the wild side with an animal print coat, as seen at Stella McCartney, Ganni and Dolce & Gabbana. From lightweight leopard print coats perfect for layering over chunky knits, to thick furry jackets that work with everything from jeans to party dresses, a roar-some coat is a surprisingly versatile option. Roman Tan Premium Animal Print Faux Fur Coat, £89. Issy London Lena Leopard Faux Fur Jacket, £219. 4. Trench coats The timeless trench coat is having a high-fashion moment this season, with appearances on the catwalks at Chloé, Dries Van Noten and (of course) Burberry, the brand that invented the style. A longline trench in stone or camel will serve you well from autumn through to spring when teamed with cosy accessories – add leather gloves, over-the-knee boots and a cross-body bag for an effortlessly chic look. Albaray Belted Trench Coat, £165; Blue White Stripe Organic Cotton Shirt, £79; 90’s Straight Leg Jeans, £79. Paisie Faux Fur Collar Coat, £188 5. Quiet quilting Taking over from power puffers, lightweight quilted jackets are the trendiest way to wrap up warm this winter, according to Hermès, Chloé and Max Mara. Muted tones rules when it comes to this fashion-meets-function trend – think khaki, forest green and beige. La Redoute Recycled Padded Jacket in Slim Fit, £65; (other items, stylist’s own). George Green Quilted Parka Coat, £35, Asda. Read More 12 ways to weave some woodland wonder into your home Hibernation mode: 5 small self-care adjustments to make before the clocks change 13 possible cancer symptoms you should get checked out Neglecting women’s health at work could cost UK economy £20.2bn a year – analysis Nearly three-quarters of mothers feel invisible, study suggests The best ways to work-out in 22 minutes – as study finds this is magic number for offsetting ‘negative impact of sitting’

“The more ramen I eat, the more I’m drawn to miso ramen,” says chef Tim Anderson. “Thanks to its complex tare and the many textures found in its stir-fried veg topping, it’s just so damn interesting. Cooking and plating are a little different for this one, so make sure you read the method below.” Miso ramen Ingredients: For the broth (makes around 2.4L)): 2 tbsp vegetable oil or animal fat 50g fresh ginger root, thinly sliced 1 onion, quartered 1 garlic bulb, halved 250g chicken skin 250g chicken feet 800g chicken wings 1.5kg chicken frames, roughly chopped ≈3.5L water 4 bay leaves (optional) ½ tsp white pepper For the miso tar (makes 400g): 150g red miso 100g white miso 50g brown rice miso 2 tbsp vegetable oil or animal fat 1 onion, finely chopped 4 garlic cloves, finely chopped 20g fresh ginger root, peeled and finely chopped 6 tbsp sake 1 tbsp sesame oil 1 tbsp sesame seeds, crushed 4 tbsp single cream 4 tbsp Ovaltine or malt powder 30g parmesan or mature cheddar, finely grated 1 tbsp shoyu For the garlic sesame oil (makes 80ml): 45ml vegetable oil or lard 60ml sesame oil 30g garlic (about 8 cloves), very thinly sliced For the toppings (makes enough for 4 bowls): 1 tbsp lard or vegetable oil ½ an onion, thinly sliced 100g minced meat (pork is typical but chicken, turkey or vegan mince work, too) ¼ of an hispi or flat cabbage, cored and coarsely chopped ½ a small carrot, cut into planks about 3mm thick A big handful of bean sprouts A few mangetout ¼ of a red pepper, thinly sliced A small pinch of salt and/or MSG (optional) 1 tsp sesame oil, or aroma oil of your choice Menma (tinned bamboo shoots) Shredded spring onions (scallions) or leeks Shop-bought noodles Optional toppings: Corn Butter Chilli oil Spinach or wakame Parmesan Beni shōga (red pickled ginger, sharp, sweet and artificially coloured. Good with tonkotsu) Sesame seeds Ajitama (ramen egg) Method: 1. Make the broth: Heat the oil or fat in a roasting tray in a fan oven set to 200C (425F), then add all of the vegetables and chicken parts and roast for 40 minutes, turning everything once halfway through cooking. Remove the vegetables with tongs and set aside. Tip the chicken parts and any drippings from the tray into a stock pot and add the water (enough to cover) and bay leaves, and set over a high heat. Boil hard for four hours, topping up the water as needed to maintain the water level. After four hours, add the veg and the white pepper, and continue to boil for another two hours. In the final hour, stop topping up the water and allow it to reduce slightly. Remove from the heat, then bring back to a high simmer if using immediately. Remember to re-emulsify the broth with an immersion blender before serving. 2. Make the miso tare: Stir together the three types of miso until well mixed. Heat the oil or fat in a small saucepan over a medium-high heat, then add the onion, garlic and ginger. Sauté for about 10 minutes, stirring often, until everything softens and begins to colour, then add roughly half of the miso mixture and continue to cook for another seven to eight minutes, until the miso darkens as well. Whisk in the sake and boil for three to four minutes to cook off the alcohol, then add the sesame oil, sesame seeds and the cream. Bring to the boil and cook for another three to four minutes, stirring often. Remove from the heat, leave to cool for a few minutes, then whisk in the Ovaltine, cheese, shōyu and remaining miso mixture. Transfer everything to a blender or food processor and process until smooth. 3. Make the garlic sesame oil: Pour the vegetable oil and one tablespoon of the sesame oil into a small saucepan and stir in the garlic, ensuring that none of the slices are stuck to each other. Set over a low heat and cook gently for about 15 minutes, stirring often, until the garlic is evenly golden brown (the reason for keeping the heat low is to cook off all of the garlic’s moisture before it begins to colour). Once the garlic is lightly browned (we’re looking for gold, not bronze), remove it with a slotted spoon, fork or similar, drain on paper towels and leave to cool. Leave the oil to cool for about 10 minutes, then tip into a jar and add the remaining sesame oil. Once the garlic chips have cooled, crush them into small pieces and keep in an airtight container lined with paper towels. 4. Make the toppings: Have all of your veg prepped and ready to go, because the cooking here should be very quick. In a wok or frying pan, heat the lard or oil over a high heat and add the onion and mince and stir-fry for a couple minutes, then add the cabbage and carrot and continue to stir-fry for two to three minutes until everything is wilted but still crunchy. Add the bean sprouts and mangetout and continue to stir-fry for another two to three minutes, then add the pepper and salt and/or MSG (use this sparingly, or not at all, if you’re going to boil the mixture in seasoned soup). Stir-fry for a further two minutes or so, then remove from the heat and stir in the sesame or aroma oil. 5. Build the ramen: You can build this bowl as you would any other ramen, but I think it’s tastier the way many shops in Sapporo do it, which is to combine everything in a wok and then transfer it to the bowl. Start with the stir-fry and when it’s done, stir in the tare, then the broth. Whisk to combine and bring to the boil. Meanwhile, cook the noodles in a separate pot of boiling water, and when they’re done, drain well and tip them into bowls. Pour the broth from the wok over the noodles along with the stir-fried and boiled veg, keeping the veg on top of the noodles as you portion them out. The fat can either be added to the bowl or to the wok; if you add it to the wok it will become emulsified with the broth upon boiling, but it will taste the same. If topping with butter and corn, add cold butter at the last minute, just before serving. ‘Nothing special’ ramen “Sometimes the ramen craving strikes and there’s no ramen to be found – what do you do? Instant ramen does the job, of course, and some of it is excellent, especially if you’re able to add good toppings,” says Anderson. “But even that is sometimes unavailable. This recipe is designed to tick the proper ramen box from common refrigerator and store cupboard ingredients – when you don’t have any good broth, nor tare, nor oils, nor nothing!” Serves: 1 Ingredients: 20g lard 80g minced pork 2 anchovies ½ an onion, thinly sliced A big handful of bean sprouts 2 garlic cloves, grated 1 tbsp sesame oil 2 tbsp red miso 1 tbsp sugar 1 tbsp white wine 1 tbsp tomato purée 2 tbsp shōyu 1 tbsp peanut butter or tahini A pinch each of white pepper and smoked paprika 500ml water 1 tbsp grated parmesan or cheddar 1 portion shop-bought noodles A big pinch of sesame seeds 1 spring onion, thinly sliced Chilli oil, to taste (optional) Salt, to taste Method: 1. In a wok or medium saucepan, melt the lard over a high heat and add the pork mince, anchovies and onion. Stir-fry for a few minutes, breaking up the anchovies as you go, until the pork is cooked through and the onion has begun to soften. Toss in the bean sprouts and garlic and stir-fry for another one to two minutes, then tip everything out into a bowl. 2. Add the sesame oil to the pan and set over a medium heat, then add the miso and sugar and fry it for a few minutes until the aroma becomes rich and caramel-like. Stir in the white wine, tomato purée, shōyu and peanut butter or tahini and cook for another few minutes, then add the pepper, paprika, water and cheese. 3. Bring to the boil, add the noodles and cook them to your liking. Once they’re done, taste the broth and add salt or more water as needed – different noodles will absorb different amounts of liquid, so you’ll have to adjust for this accordingly. 4. Transfer the broth and noodles to a bowl and top with the stir-fried mince and veg and garnish with the sesame seeds and spring onion. Add as much chilli oil as you like. Yu Xiang aubergine mixed noodles This recipe is inspired by aburasoba – a soupless ramen dish where the noodles are served in a bowl with tare (dipping sauce) and oil at the bottom and toppings on top, which is then mixed together at the table. “I’m tempted to call it an aburasoba… but it would not resemble any aburasoba I’ve seen in Japan,” says Anderson. “Aw heck, let’s just say it’s mixed noodles and call it a day!” Serves: 2 Ingredients: 1 large or 2 small dried shiitake mushrooms 150ml just-boiled water 1 large aubergine Oil, as needed for shallow-frying 1 tsp cornflour 2 tbsp shōyu 1 tbsp dark red miso (such as Hatchō miso) 1 tbsp oyster sauce 2 tbsp Chinkiang vinegar, Japanese black vinegar or similar, plus extra to taste 1 red pepper or a handful of small, sweet peppers, thinly sliced 2 garlic cloves, finely chopped 15g fresh ginger root, peeled and finely chopped 1-2 dried red chillies, or a few pinches of chilli flakes (to taste) 3 tbsp light brown sugar 1 tbsp sesame oil 2 portions noodles 2 spring onions, thinly sliced at an angle 2 egg yolks 50-60g Menma or tinned bamboo shoots Chilli oil, to taste Method: 1. Place the shiitake mushrooms in a small dish and cover them with the boiled water, then leave to rehydrate for about an hour. Meanwhile, cut the aubergine into batons or prisms about 2cm thick, and pour the oil into a large frying pan or wok to a depth of about 1cm. 2. Heat over a medium-high heat for a few minutes, then test the temperature by placing a piece of aubergine into the oil. If it sizzles vigorously immediately, the oil is ready. Add all of the aubergine to the oil and fry for about five to six minutes, turning often, until richly browned all over. Remove with a slotted spoon or spider and drain well on paper towels. Tip the oil out into a heatproof container, but leave about one tablespoon oil or so in the pan. 3. Once the mushrooms have rehydrated, remove their stems and cut them into thin slices. Stir the cornflour into the resulting mushroom dashi and stir together the shōyu, miso, oyster sauce and vinegar in a separate bowl until no lumps of miso remain. 4. Ensure you have all of your prep ready to go before cooking, because the pace needs to be fairly quick once you begin. Place the pan with the reserved one tablespoon oil back over a high heat. Once the oil is shimmering, add the peppers and stir-fry for two to three minutes until browned. 5. Add the garlic, ginger and chillies, and stir-fry for another one to two minutes, then add the sliced shiitake mushrooms and sugar and stir-fry briefly so the sugar melts and bubbles. 6. Add the liquid seasoning mixture and stir well, then add the cornflour and mushroom dashi mixture and bring to the boil so it thickens. Finally, tip in the fried aubergine and stir well to coat. Reduce the heat to low to keep warm while you cook the noodles. 7. Divide the sesame oil between the two bowls and add a few spoonfuls of the aubergine sauce to each one. 8. Boil the noodles until tender, then drain well and tip into the sauce. Stir the noodles through the sauce, then top with the aubergine and its sauce, and garnish with the spring onions, eggs and menma. Serve with chilli oil and extra vinegar – add as much as you like. ‘Ramen Forever: Recipes For Ramen Success’ by Tim Anderson (Hardie Grant, £26). Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider

More than a dozen Black models are boycotting Melbourne Fashion Week in response to what they claim is industry-wide racism. The group of 13 performers are refusing to walk for runway shows or participate in casting calls in order to shine a light on the discrimination they face in Australia, which they say wouldn’t be allowed in Europe or the US. They say the discrimination includes being paid significantly less than their white counterparts, the alleged use of racial slurs, as well as hairdressers talking derogatively about African hair. “Black models doing Australian fashion is a form of self-destruction”, said Sydney-based Awar Malek, 24, told The Sydney Morning Herald. “It is absolutely the most traumatising, and dehumanising, underpaying, and overall mentally draining week and I have no desire to continue to participate.” South Sudanese-born model Nylow Ajing added: “In London, New York and Paris, you could not get away with what the fashion industry is doing here and how it treats black models, but they don’t seem to care or want to change.” The idea for a boycott came after a group of 13 models formed a private group chat to exchange stories and support each other earlier this year. “We never wanted to resort to this but there is only so much we can take,” 30-year-old Jeffrey Kissubi told the newspaper. “Maybe the industry will care about our experiences when it comes from a group rather than one individual that they can quickly silence or just ignore.” They accused brands of “tokenism”, alleging they hire “plenty of Black models” during fashion weeks when they can pay them less. “It’s the only time they hire black models in numbers, and honestly, it’s because we are the cheapest at this time. It’s good PR for them. It looks like ‘wow, these campaigns are really inclusive’, but the next week and the next month, we have no work, and they go back to whitewashing fashion,” Malek added. The casting of models at fashion weeks is decided by exhibiting label, and not festival organisers. A spokesperson for the City of Melbourne said all models participating in the fashion week receive equal pay “with the exception of some higher profile models – including those from diverse backgrounds”. “We were not aware of any concerns relating to diversity or race involving Melbourne Fashion Week. Discrimination of any kind is not tolerated,” a statement to the BBC read. Other grievances raised include a lack of diversity across hair and makeup artists, casting agencies, and photographers. Nyaluak Leth, who relocated to the UK where “Black models are celebrated and valued”, said: “In 2019 behind the scenes at Sydney Fashion Week, one of the black models approached me and asked me to braid her hair and I said ‘but darling, there are so many empty seats in the hair section’, but I could tell that she was really reluctant to even ask for help... because she didn’t trust that anyone knew how to do her hair and she was definitely right.” The models boycotting not just MFW, but the larger industry, have said they’re speaking out despite fears for their career in a bid to bring reform. “I don’t want to speak out, but I have to, or nothing will change,” Kissubi said. The chief executive of the Australian Fashion Council, Leila Naja Hibri told the Sydney Morning Herald: “The Australian fashion industry is uniquely placed to actively engage in equitable, diverse and inclusive responsible practice. The Australian Fashion Council is not involved in the running of fashion weeks or brand marketing events, but we do require all AFC Members to abide by our code of conduct. “This stipulates that we do not tolerate any form of discrimination or inappropriate conduct towards others based on gender, race, or national or ethnic origin. ” The Independent has contacted representatives for the City of Melbourne for comment. Read More Hailey Bieber addresses her and husband Justin Bieber’s wildly different styles Britney Spears tells story behind matching double-denim moment with Justin Timberlake How to do Halloween make up and still take care of your skin Hailey Bieber addresses her and husband Justin Bieber’s wildly different styles Britney Spears tells story behind matching double-denim moment with Justin Timberlake How to do Halloween make up and still take care of your skin

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Marmite. You either love it or you hate it. Nigella Lawson loves it. “I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment,” she writes on her blog. She stumbled across a recipe for a “day-after-the-roast pasta dish” in Italian-British food writer Anna Del Conte’s memoirs and, realising Marmite’s potential as a replacement for the umami-ness of a stock cube, has been making a version of it on repeat ever since. “I haven’t as yet found a child who doesn’t like it,” she says. The simple and speedy dish requires just four easy-to-find ingredients: spaghetti, butter, parmesan (or vegan equivalent) and Marmite. Packed with saltiness and savouriness, Lawson’s spaghetti with Marmite makes for a tasty midweek meal and, as an added benefit, its main ingredient is also high in vitamin B. Nigella Lawson’s spaghetti with Marmite Serves: 4-6 Ingredients: 375g spaghetti 50g unsalted butter 1 tsp Marmite Original (8g) Freshly grated parmesan cheese (to serve) For vegans, replace the parmesan cheese and butter with a plant-based alternative. Method: Cook the spaghetti in plenty of boiling salted water, according to the packet instructions. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated parmesan cheese. Read More This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook

Combing pasta al forno (baked pasta) and pasta alla Siciliana, plus meatballs, this hybrid pasta bake brings a taste of the Med to your midweek meals. Baked pasta Siciliana with meatballs Recipe by: Aldi Serves: 6 Prep time: 30 minutes | Cooking time: 40 minutes Ingredients: 250g rigatoni 1 tbsp olive oil 1 red onion, finely diced 1 garlic clove, finely diced 1 pack beef meatballs 1 large aubergine, chopped into 1cm cubes 2 x 400g tins tomatoes 215g mozzarella, drained 45g salami To serve: Fresh basil Method: Pre-heat oven to 200C/400F/gas mark 6. Cook the pasta according to pack instructions. Heat the oil in a large saucepan and lightly fry the onion and garlic. Add the meatballs and cook until browned. Add the aubergine and cook for a further 2 minutes. Add the tomatoes, bring to a simmer and cook for 10 minutes. Drain the pasta and pour into the baking dish. Tear the salami and mozzarella over the top of the pasta. Bake for 15 minutes until the cheese has melted and turned golden. Garnish with fresh basil leaves. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook