The mysterious 1912 sinking of the luxury passenger liner, the Titanic, has long served as a source of fascination for many.

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The daughter of King James VI and I was Electress Palatine of the Rhine and Queen of Bohemia, and through her grandson, the founder of a new British ruling dynasty.

Fans of Dame Helen Mirren were left stunned after the actor debuted her bright blue hair at the Cannes Film Festival. The Oscar-winning actress, 77, arrived on the red carpet on the opening day of the 76th annual event on Tuesday (16 May). Mirren wore her hair in a messy updo highlighted with varying shades of blue and turquoise. She paired the look with a floor-length periwinkle gown, which featured folds around the waistline and an elaborate bustle in the back. The actor also carried a black fan with #WorthIt written on it in a nod to her partnership with L’Oreal Paris. Fans have been praising Mirren for experimenting with her hairstyle. “When I go grey I too shall match my hair to my outfit,” wrote one person on Twitter. Canadian fashion expert Lisa Tant wrote: “Helen Mirren turns the blue haired old lady stereotype on its head.” Mirren’s vibrant hair colour was not her first at the international film festival. In 2019 she attended with a shorter cut that was swooped back and dyed pink. She previously told US outlet People magazine that she had been inspired to make the changes after watching reality TV. “I was watching an episode of America’s Next Top Model and there was this little English girl on it,” she said. “She had bright pink hair and she looked so great.” With additional reporting from PA. Read More Vanessa Feltz blasts Ann Widdecombe over 40p cheese sandwich remark Denise Welch recalls losing ‘sense of reality’ from post-natal depression: ‘The most terrifying thing’ Fans aghast after Kanye West’s ‘wife’ Bianca Censori wears cross-shaped body tape Helen Mirren debuts blue hair look on opening day of Cannes Fans aghast after Kanye West’s ‘wife’ Bianca Censori wears cross-shaped body tape Italian designer launches scathing attack on Shein over ‘stolen ideas’

Gumbo is a Louisiana institution. Fusing together flavours from the state’s Creole and Cajun heritage, it’s traditionally a deeply-flavoured stew. After exploring southern Louisiana, this is Gordon Ramsay’s version of a traditional gumbo… Chicken andouille gumbo with rice Serves: 8 Ingredients: For the braised chicken: 4 boneless, skin-on chicken breasts 4 bone-in, skin-on chicken legs, thighs attached 1 tsp freshly ground black pepper 2½ tsp kosher salt, divided 2 tbsp grapeseed oil 4 garlic cloves, crushed 3 celery stalks, diced 2 yellow onions, diced 8 cups chicken stock 3 sprigs thyme 3 spring onions, trimmed and chopped 1 lemon, cut in half, seeds removed For the gumbo base: 227g andouille sausage, cut into 1.3cm-thick slices 108g unsalted butter 125g all-purpose flour 2 celery stalks, finely diced 2 garlic cloves, minced 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 yellow onion, finely diced 1 tsp kosher salt 1 tsp cayenne pepper ½ tsp freshly ground black pepper 2 tbsp hot sauce For the rice: 341g white rice 946ml water 2 sprigs thyme, picked 2 tsp kosher salt Method: 1. Make the braised chicken: Season the chicken with the pepper and two teaspoons of the salt. In a large pot over medium heat, add the oil. Once the oil is shimmering, sear the chicken on all sides until golden brown, about 10 minutes. Be careful not to overcrowd the pan, and work in batches if necessary. 2. Remove the chicken from the pan and add the garlic, celery, and onions. Cook in the chicken fat until the vegetables begin to caramelise. Season with the remaining salt. 3. Add the chicken back to the pot and cover with the chicken stock. Add the thyme, scallions, and lemon halves and bring to a simmer. Continue cooking on a low heat until the chicken is tender and can easily be pulled apart, about one hour. 4. Remove the chicken from the stock and shred the meat from the bones. Cover the chicken and refrigerate until ready to use. Strain and reserve the chicken stock and discard the vegetables and thyme. 5. Make the gumbo base: In another large pot over a medium heat, add the andouille sausage and cook until the fat has rendered and the sausage has crisped. 6. Use a slotted spoon to remove the sausage from the pot and set aside on a paper towel–lined plate. 7. To the fat in the pot, add the butter. Once the butter is completely melted, add the flour and mix until a thick paste forms to make a roux. Reduce the heat to medium-low and continue cooking, stirring constantly until the roux has turned a very deep brown, about 30 to 45 minutes. 8. Add the celery, garlic, bell peppers, and onion. Continue cooking until the vegetables are softened, about five minutes. Season with the salt, cayenne, and black pepper. 9. Add the reserved chicken stock and the hot sauce and bring to a simmer. Continue cooking on low until the gumbo base has thickened, about 30 minutes. 10. Make the rice: In a medium pot over a medium heat, add the rice, water, thyme and salt and bring to a boil. Cover and reduce to a simmer. Cook until all the moisture has evaporated, about 20 minutes. Fluff the rice with a fork just before serving. 11. Add the pulled chicken and andouille sausage to the gumbo and serve with the rice. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More 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 What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort

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One stop on Gordon Ramsay’s culinary journey around the world was Puerto Rico, where he discovered this recipe for coffee-spiced pork shoulder. It’s accompanied by yuca – the root of the native cassava plant, which was an important ingredient for the indigenous Taino community. Coffee-spiced pork shoulder with sweet potato and yuca Serves: 4 Ingredients: For the coffee-spiced pork shoulder: 2 tsp ground cumin 2 tsp sweet paprika 1 tbsp kosher salt 1 tbsp finely ground coffee 1 tbsp granulated sugar ¼ tsp chili flakes, or more to taste 2 tsp annotto seeds, finely ground (if you can’t find annatto seeds, you can substitute with 2 tsp achiote paste) ½ boneless pork shoulder (about 1.3kg) Extra-virgin olive oil For the sweet potato and yuca: 1 red onion, diced into 1.3cm pieces 1 star anise 3 garlic cloves, crushed Kosher salt 1 sweet potato, peeled and diced into 1.3cm pieces 1 yuca, peeled and diced into 1.3cm pieces 1 cup dark rum 3-4 cups chicken stock Method: 1. Prepare the pork shoulder: In a small bowl, combine the cumin, paprika, salt, coffee, sugar, chili flakes, and annatto. 2. Season the pork shoulder with the rub, rubbing it in with your hands to coat evenly. Set the pork shoulder aside to marinate at room temperature for at least 30 minutes. 3. Heat a large Dutch oven over high heat and drizzle the pork with olive oil. Place the pork shoulder in the pot and sear on all sides until caramelised and golden brown. Remove the pork from the pot and set aside. 4. Make the sweet potato and yuca: To the pot, add the onion, star anise, and garlic. Season with salt. Cook until all the ingredients begin to caramelise and the anise is aromatic, about seven to 10 minutes. Add the sweet potato and yuca and saute for five minutes longer, until they start to brown. Add the rum to deglaze the pot, scraping the bottom with a wooden spoon to release all of the brown bits. Simmer until the rum is reduced by half. 5. Finish the pork shoulder: Return the pork to the pot and pour in the chicken stock, making sure the stock comes halfway up the side of the pork, adding more liquid if needed. Bring to a boil, then cover and reduce to a simmer, cooking for about two hours or until the pork easily breaks apart with a fork. Remove the vegetables with a slotted spoon. 6. Once the pork is tender, remove it from the pot and set it on a large plate or cutting board. Pull the pork into large pieces using two forks. 7. Reduce the cooking liquid that remains in the pot by half until slightly thickened. 8. To serve, plate the pork and vegetables on a serving platter and drizzle cooking liquid over top. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More 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’ What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry

An former vegan whose hair started to fall out in chunks has claimed that eating meat “saved her life”. Kai-Lee Worsley, who is originally from Edmonton, Alberta, Canada, became vegan aftermoving to Santa Ana, California, in 2018. After moving in with a group of vegans, she learnt about factory farming, which is controversial due to the cramped and stressful conditions endured by livestock. She was then convinced to try veganism herself. “What convinced me is the way animals were treated. I didn’t know how animals were treated in factory farms. I didn’t know factory farms existed,” she said. Kai-Lee stopped eating all products derived from animals and started eating protein-rich vegetables, such as beans and legumes. She also used supplements to counter the lack of proteins found in meat. But six months into her new diet, she started to feel unwell. Her hair started to fall out, her fingernails became brittle and she found it difficult to stand up. “I was extremely tired all the time. I couldn’t form coherent thoughts,” she said. “I would just lie in bed multiple times a week and I would spend all day in bed if I could. “My nails were breaking all the time. My hair was falling out. I have thin hair anyway but my hair was just coming out in chunks.” Kai-Lee stuck to the diet until June 2019 when her symptoms became too intense to ignore. Less than a year after becoming vegan, Kai-Lee started eating meat again and has credited it with “literally [saving] my life”. ”Now I eat basically the same thing as when I was a vegan except I have steak three times a week. I’ve swapped meat substitutes for meat. It has literally saved my life,” she said. Despite feeling the benefits of eating meat, Kai-Lee morally struggled to abandon her vegan diet. Kai-Lee said: “I really thought veganism was something I wanted to do for the rest of my life. I even saw myself as an activist. “After I ate meat, I saw myself as a fraud. I even had a V tattoo in my ear, which stood for vegan. I was at that point when I was so indoctrinated that it was really hard to go back. “I didn’t tell anyone at the beginning. I was worried what they would think about me.” She concluded: “I think when you’re so indoctrinated in something it’s really hard to back away, but I’m glad that I was able to do it in time.” Read More Janey Godley shares heartbreaking cancer update Gaining weight before 30 raises cancer risk decades later Teacher, 25, rushed to hospital with stomach ache diagnosed with terminal cancer Pensioner, 85, shares the simple switch that’s helped him to do 650,000 press-ups How to check if you have skin cancer: Symptoms and signs to look out 6 mouth cancer symptoms everyone should know

Bianca Censori, an architectural designer reportedly married to Kanye West, has shocked fans after modelling a risqué outfit for fashion brand Mowalola. The 27-year-old appeared in a post on Mowalola’s Instagram page wearing black thigh-high heels and black body tape in the shape of a cross that covers her crotch and derriere. A square of body tape also covers her breasts. Censori is rumoured to have married West, who is known as Ye, earlier this year in a non-legally binding ceremony. The couple first appeared in public together in January and were recently seen holding hands in California. The outfit, designed by former Yeezy employee Mowalola Ogunlesi, left fans feeling confused. “Why does she look like a SIMS 4 [non-player character]?” one person asked, referring to the popular life simulation video game. “Is this real life?” “Where is the fashion?” another critic demanded, while a third added: “It’s giving… Brazilian wax, but make it fashion.” Others joked that they would wear the design to church, with a fan writing: “Finally, been looking for a new church outfit.” It also gained approval from Julia Fox, known for her own risque style, who left a string of heart-eyed emojis under Mowalola’s Instagram post. However, others pointed out that the outfit appears at odds with Ye’s Christian faith, which he has publicly proclaimed in his music and interviews. “This doesn’t look very Christian,” one person said, while another agreed: “That ain’t Christ-like.” Censori, who was hired as an architectural designer for Ye’s company Yeezy in 2020, reportedly wed the Donda rapper in a private ceremony this year. The couple have not filed a marriage certificate. In November, Ye’s divorce from Kim Kardashian was finalised two years after they separated. The former couple have “equal access” to their three children, North, nine, Saint, seven, Chicago, five, and Psalm, four. Ye and Kardashian were married for nearly eight years before the SKIMS mogul filed for divorce in February 2021. Since splitting from the reality star, West has been romantically linked to Fox, social media star Chaney Jones, and model Irina Shayk. Read More Women are wearing ‘subway shirts’ over outfits to deter ‘creepy’ men Anna Nicole Smith’s ‘secret’ girlfriend says she ‘married late model in the backyard’ Kim Kardashian’s son Saint, seven, admits to telling her she’s ‘nothing’ to him Kanye West to buy Parler as George Floyd estate threaten to sue - live Kanye West hits out at Pete Davidson and Trevor Noah George Floyd’s family may sue Kanye West over claims about his death

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Dame Helen Mirren stunned crowds at the Cannes Film Festival by debuting a shock of bright blue hair. The Oscar-winning actress, 77, arrived on the red carpet on the opening day of the 76th annual event on Tuesday. Dame Helen wore her hair in a messy up-do highlighted with varying shades of blue and turquoise. She paired the look with a floor-length periwinkle gown, which featured folds around the waistline and an elaborate bustle in the back. The actress also carried with a black fan with #WorthIt written on it in a nod to her partnership with L’Oreal Paris. She waved and blew kisses to fans as she posed for photographs. Dame Helen’s eye-catching hair colour was not her first at the international film festival. In 2019 she attended with a shorter cut that was swooped back and dyed pink. She previously told US outlet People magazine that she had been inspired to make the changes after watching reality TV. “I was watching an episode of America’s Next Top Model and there was this little English girl on it,” she said. “She had bright pink hair and she looked so great.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

While we might be most familiar with seeing Gordon Ramsay cooking up a storm in a galley, he says he loves to “get out of the kitchen and get my hands dirty”. That could explain why he’s filmed three series of Gordon Ramsay: Uncharted on National Geographic, giving him the opportunity to explore different experiences and dishes from all over the globe. From snacking on alpaca meat 11,000 feet above sea level in the Peruvian Andes, to eating fish curry in Kerala, south India, Ramsay, 56, has been on a culinary tour of the world. “I always love to get out of the kitchen and get my hands dirty,” he says. “It gives me time to embed into local food communities and get inspired.” In the series, Ramsay switches positions – in many of his previous shows, he’s the teacher, but he’s very much the student in Uncharted. He says this “definitely made me more humble, especially when the locals don’t love my dishes”, but ultimately “experience helps me become a better chef”. Now, the chef is releasing a cookbook-meets-travelogue as an accompaniment to the TV show, with the recipes reflecting the diversity of his travels. Dishes include spicy grilled lobster with coconut and breadfruit from Hawaii, chicken pepper pot from the jungles of Guyana, New Orleans-style BBQ shrimp and spice-rubbed steaks with pele pele sauce from South Africa. We chatted to Ramsay about his approach to travel and food… How important is it to have an open mind when travelling? “Having an open mind really helps you to bed in with the local community. For me, I get to better understand the importance of each dish and ingredient. “It really helped me to craft some of the incredible dishes at our final cooks and now this amazing book. And trust me, I’ve taken all that knowledge and used it in my dishes at my restaurants around the world.” How can adventure help you understand a region’s culture and cuisine better? “If you want to go off the beaten path, you’re not getting on the tube or M5 to get there. You have to have some adventure involved! And as I learned in Peru with the mango tree, some of the best ingredients come from being out of your comfort zone.” Has travel always been a part of your food ethos? “When I was a young chef, I wanted to have all the experience and knowledge to help me be the best. I wasn’t going to places like Laos or Tasmania, but I was travelling and taking in everything I could get from every city I went to. “I may not have been rappelling a cliff or diving while learning in France, but trust me, some of those kitchens were just as intense!” What dish in the book took the most effort to master? “I’d have to say the Pandi curry in India. I’ve made many curries in my time, but this one was truly unique since it used pork. I’ve been to India many times, but never to this region and getting in so in-depth with the local purveyors. “I learned so much from the curry – to the coffee liquor to those spicy pickled vegetables – that said, the biggest challenge for me during that trip had to be getting the ants we used for the ant curry out of my hair!” Did you fail at anything? “Of course I’ve failed. I’ve lost fires, burned protein, disappointed the locals – but I’ve always picked myself up and tweaked and finessed my mistakes. “Mistakes aren’t bad when it comes to cooking, it’s the perfect learning experience. So if you fail with any of the recipes, just learn and adjust and keep trying.” What was the most memorable destination you went to? “That’s so tough, that’s like choosing a favourite child. They were all so unique and beautiful, but I think Tasmania was really memorable to me. The culture of bartering and the incredible seafood really opened my eyes to the incredible bounty that island has.” What’s the biggest lesson you learned from filming Uncharted and writing the cookbook? “Resourcefulness and making sure that we only take what we need. Those principles are very similar to what we are running and doing in restaurants, use what you need, take what you need. And making sure it’s seasonality at its best.” ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (published by National Geographic, £25). You can stream all episodes of National Geographic’s ‘Gordon Ramsay: Uncharted’ exclusively on Disney+. Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power