An 85-year-old whose life changed when he adopted a vegan diet in his 60s and then started to exercise in his 80s is now challenging himself to complete one million press-ups before his 90th birthday and 100 ultramarathons before his 100th birthday entirely “fuelled by plants”. Paul Youd, who lives with his wife Teresa, 75, in Taunton, Somerset, decided to take up running in his 40s, but gave up after six weeks as his knees were “so sore” due to his arthritis – he said “everything was painful” and he “couldn’t shake hands, change gears, pull up the duvet or hold a kettle”. The grandfather-of-five then bought a bicycle to reduce the strain on his joints, but it was not until he decided to eliminate meat in his 60s to “avoid mad cow disease” and later try a completely vegan diet that he said he noticed incredible health benefits, including reduced inflammation. Paul, a keen animal rights activist who formerly worked in the RAF and Royal Australian Air Force and later became a bread maker, teaching at local schools and launching his own blog called No Bread Is An Island, said he initially eliminated meat and cheese from his diet, before giving up all animal products. He then decided he wanted to learn how to do a press-up aged 80, and has since set himself a target of doing one million before he turns 90, completing more than 650,000 so far. Now, aged 85, he is on a mission to take part in 100 ultramarathons before his 100th birthday and is raising money for the vegan campaigning charity Viva!. “You don’t know what you’re capable of until you actually try it,” Paul said. “Try something and get outside of that comfort zone, otherwise it’s stultifying. “I’m living my best life – who’d have thought it? “I’m now 85 and I’m living my best life, I really am.” Paul worked in communications in the RAF and Royal Australian Air Force and as a radio officer in the Government Communications Headquarters – otherwise known as GCHQ – before taking early retirement in 1993. He then decided to train as a teacher, specifically to fulfil his passion for bread making, which he said is “a tool for family learning”, and ended up teaching until the Covid pandemic. It was at this point, aged 80, that Paul’s fitness journey began. “I looked at home exercises and started doing lots of those, but mainly press-ups, and I’ve been doing press-ups ever since really,” Paul explained. “I’ve got this challenge to do a million press-ups between the ages of 80 and 90.” Prior to the first lockdown, Paul could not perform one press-up – but he now does 1,000 every three days while listening to the news or a podcast, and has done more than 650,000 so far. After previously failing to take up running in his 40s owing to the pain caused by his arthritis – the common condition that causes pain and inflammation in a joint – he decided to try again in his 80s as he said his vegan diet, which he adopted in his 60s, had “changed (his) life”. A vegan diet is based on plants, such as vegetables, grains, nuts and fruits, the NHS says. Vegans do not eat foods that come from animals, including dairy products and eggs, and Paul said his mantra at the time was: “I don’t want another animal to die so that I can live.” Paul realised he was no longer in pain while chasing one of his grandsons around the dining room table, and this prompted him to start running around his garden. Soon enough, Paul improved his stamina and after three months he said he felt “confident to do a 10k every day, for 10 days, to raise money”. “I thought that I was going to get more tired as the week went on, but I didn’t,” Paul explained. “I got stronger and in the end I did 110k rather than the 100k I’d set myself.” The father-of-two said he quickly became “addicted” to running and wanted to “keep up this level of fitness”, so he was advised to look into ultramarathons – endurance running races or treks beyond the standard marathon distance of 26.2 miles (42.2km). Paul then completed his first ultramarathon in July 2021 – the Devon Coast to Coast, which is approximately 100km long – and said he has been “hooked” ever since. He said he loves “the euphoria” and “freedom” he experiences while running. “I just thought, I can do this,” Paul said. “I realise I should have been a runner all along because I just fell into it, I love it. “It’s a feeling of freedom and it’s a feeling of accomplishment – I’ve gone out and done this. “I’ve never ever regretted going out and training … and sometimes you get to that state of mind where you think, gosh, I could run forever, and it’s a good feeling.” Paul has completed nine ultramarathons so far and has a collection of medals on display in his home, but wants to do 91 more before turning 100 – all supported by his family and wife Teresa, who says he is “determined”. Being a vegan and animal rights activist, he said his motivation to keep going is “the desire to see animals not hurt or tortured”. He added: “If I can do anything to mitigate or alleviate that, then I will.” Some of Paul’s ultramarathon races will be virtual, where he will cover the full distance using an app, while the others will be at a specified location. He completed a 250km simulated trip from Russia to Lapland before Christmas last year using the exercise tracking app Strava to measure his distance. To maintain his fitness levels, Paul runs or walks every weekday, covering a distance of 60km per week on average, and uses a kettlebell for strength and conditioning exercises. He said he takes no medication and wants to maintain his health for as long as possible, as he does not want to “bother the NHS or the care system”. He follows a strictly vegan diet and will usually have a fruit smoothie every day – comprising kale, spinach, dates, blueberries and bananas – along with flax seeds, nuts and “lots of leafy green vegetables, beans, lentils and legumes”. He also takes beetroot juice as a performance enhancer. Paul, who still bakes bread in his spare time, said he has realised “ultramarathons are within his comfort zone” – something he never thought he would say – and he would encourage anyone else to take up running or try a vegan diet as the results for him have been “remarkable”. “We can all do much more than we think we can,” Paul said. “If I’d have recognised the fact that we can all do more than we think we can many years ago, if I’d have done that, who knows what would have happened? “But I got there in the end.” Read More Robert De Niro reveals he’s welcomed seventh child at 79-years-old Woman flew 900 miles in wrong direction due to last-minute gate change Four ‘red flag’ bowel cancer symptoms that can show two years before diagnosis Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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The King’s coronation times with the very start of British cherry season, making this a gloriously seasonal trifle. The fruit is cooked with cherry jam to give just enough of a jelly effect to please those who like a jellied trifle. Add sponge soaked with the sweet nuttiness of amontillado sherry, lashings of rich custard and cream, and this trifle is definitely fit for a king. It’s incredibly quick to prepare, particularly if you make the custard ahead of time (or just buy some pre-made custard!). Best eaten the day you make it. Coronation sherry cherry trifle Ingredients: For the custard: 450ml whole milk 150ml double cream 1 vanilla pod 6 egg yolks 60g caster sugar For the trifle: 650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks 1 jar of cherry (or black cherry) jam, approx 340g 600ml double or whipping cream 100ml amontillado sherry 200g savoiardi biscuits 600ml vanilla custard (see above) 75g dark chocolate Equipment: A straight-sided glass trifle dish, 2.5 litre capacity Method: If making the custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse. Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle. Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl. Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours. Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries. Recipe provided exclusively to The Independent from Borough Market Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Can’t-believe-it’s-so-quick aromatic shrimp curry

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Halle Bailey has earned praise for the “perfect” Ariel-inspired dress she wore to the premiere of The Little Mermaid. On 8 May, Bailey, who plays Ariel in the upcoming live-action Disney remake, arrived on the red carpet in Los Angeles in a metallic blue Valdrin Sahiti gown with a shell-shaped structured neckline that resembled the mermaid’s iconic seashell top. Bailey paired the shimmering blue gown with teal eyeshadow, glittery blue nails and diamond earrings, with the result an outfit worthy of the film’s titular character. On social media, the “Do It” singer’s look has been met with joy from fans, with many declaring the gown a perfect interpretation of Ariel. “Halle Bailey looked absolutely amazing at the premiere of #TheLittleMermaid. The dress was perfect for this event because it looked so mermaid-like,” one person tweeted, while another said: “I am so obsessed with Halle Bailey’s dress for The Little Mermaid premiere!! She looks so beautiful omg.” Someone else described the outfit choice as an “aquatic serve,” while another person admitted that the gown left them “speechless”. “Still not over Halle Bailey’s dress,” one person tweeted. Others were appreciative of the fact that the dress did not prevent Bailey from interacting with young fans, with a video showing the star bending down to greet and embrace Offset and Cardi B’s daughter Kulture, five, during the premiere. The Migos rapper, who dressed in a Prince Eric-inspired outfit for the occasion, attended the premiere alongside Kulture and his daughter Kalea, eight, who were both dressed in miniature ball gowns. “It’s that fact that she can get down that low in this dress that looks like it is PAINTED on [her] body is amazing to me lol I love it,” one fan tweeted along with a video of the sweet moment between Bailey and Kulture. Although the official release of the live-action version of the 1989 Disney film is still weeks away, the remake has already earned praise from critics. Jodi Benson, who voiced Ariel in the animated version of the film, shared her delight with Bailey’s interpretation of the role at the premiere, with Benson telling Entertainment Tonightthat the actress doesn’t need any advice from her because she’s “brilliant”. “[Halle Bailey] doesn’t need any advice from me, she’s brilliant!” she said with a grin. After praising Bailey’s “purity of heart, vulnerability and bravery” in the role, Benson added: “I’m so thrilled for her, and I’m so proud of her.” Bailey’s sister Chloe also applauded her sister, telling ET that “there could not be a more perfect Ariel”. “To know that all of those beautiful girls will be able to see proper representation, whether you’re black or white or anything like that, you’ll be able to look at my sister and say ‘I can be anything I want to be no matter what the world tells me is acceptable,’” she said. “There could not be a more perfect Ariel.” The Little Mermaid will be released on 26 May 2023. Read More The Little Mermaid first reactions praise Halle Bailey as a ‘perfect’ Ariel Little Mermaid dolls based on Halle Bailey unveiled Little Mermaid fan refuses to let go of actor Halle Bailey after they meet at Disney World

This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater

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The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

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