Six airports in France were forced to evacuate on Wednesday for security reasons.

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

The oldest wine merchant in the US held its first live auction in Singapore on Saturday, seeking to

Travis Kelce doesn’t just have a passion for scoring touchdowns – he loves to score designer duds and limited-edition sneakers too. In conversation with The Wall Street Journal, the Kansas City Chiefs tight end – who’s rumoured to be dating Taylor Swift – spoke candidly about his appreciation for clothing and motivation to style himself before every game. In recent weeks, Kelce, 33, has received an increased amount of attention following speculation the NFL player is romantically involved with the “Anti-Hero” artist. And with that, fans have been noticing the standout outfits he’s worn while escorting Swift out of Arrowhead Stadium and accompanying her to the Saturday Night Live afterparty in New York City. But Kelce’s infatuation with fashion began long before his newfound relationship with the Grammy winner. According to the professional athlete, fashion has always been a big part of his pre-game ritual. Before arriving at any stadium, Kelce contemplates the look he wants to sport, and he actually prefers to do so under a time crunch. “I kind of just do it off of instinct. It really just goes down to the wire,” he told the outlet during their 16 October interview. “I kind of enjoy the creative process of the panic to just throw something together.” To be clear, Kelce isn’t rummaging through a light rotation of clothing. Rather, he’s choosing from a myriad of options with about 300 pairs of sneakers and a bedroom-turned-closet full of garments. The self-proclaimed “impulse shopper” admitted he’s constantly building his wardrobe and scouring sites like Farfetch and Ssense while watching football games on the TV or eating a meal. Though some athletes and most celebrities choose to work with renowned stylists, Kelce has always preferred to tap into his own inspiration. From donning high fashion suits designed by brands like Celine, to strutting into Paris Fashion Week shows, Kelce has an acquired taste for fashion different from that of his teammates. While many of his counterparts prefer to stick with classic sweatsuits or even traditional suit and tie combos, the younger Kelce brother isn’t afraid to stray from the masses in Louis Vuitton overcoats or reconfigured Dior suits for game and guest appearances. But his eclectic style goes beyond known brands. Kelce’s sources from smaller streetwear companies as well, such as Brooklyn-based KidSuper Studios. After Swift attended his 24 September home game, the two were spotted leaving Arrowhead Stadium in a getaway car. Swift wore Chiefs merchandise while Kelce changed out of his gear and into the brand’s 1999 Bedroom Painting set. Colm Dillane, the founder of KidSuper, noted of Kelce: “He’s an NFL player with a crazy salary so he can wear all the top brands, but then it’s really cool that he’s, like, genuinely on the internet searching for different brands “Obviously, not every look is for everybody,” Kelce said to The Wall Street Journal. “I’m not going to be offended if somebody says I look like a clown if I got a fun hat on and some wacky jeans. It is what it is, I’m gonna have fun with it.” “For the most part, I do it to put a smile on somebody’s face,” he continued. Fashion took precedence when he was younger, even when he was on the field. Kelce wanted to have all the best gear from athletic headbands to top-of-the-line shoes. The athlete admitted: “Playing a sport growing up, like I always wanted to wear a headband, I always wanted to have a certain pair of shoes.” Of course, as Kelce got older, making it to the NFL and earning a salary more than he could’ve ever imagined, his ability to stray from run-of-the-mill looks became easier. He no longer had to shop under the constraints of money. “Money gave me access to certain designers and just certain fabrics that I absolutely love now,” Kelce confessed. Most recently, Kelce was seen leaving Swift’s New York City apartment in a green Palm Angels tracksuit, black baseball cap, and matching sunglasses to go watch his brother Jason play against the New York Jets. Read More Travis Kelce’s ex-girlfriend Kayla Nicole addresses ‘backlash and embarrassment’ in Instagram post Travis Kelce tells Taylor Swift’s security guard to ‘step aside’ on date night Katy Perry says she ‘ships’ Taylor Swift and Travis Kelce amid rumoured romance

One bride wanted to make sure her wedding guests were lovin’ the special day. Stephanie Arielle, known for her wedding content on TikTok, recently posted about her decision to have McDonald’s cater her wedding for the low price of just over $200. “We had 75 guests total and we ordered 100 chicken McNuggets, 25 junior chickens [a grilled chicken burger], 25 cheeseburgers and 50 small fries,” she said in an interview with Newsweek. Text across the screen of her video explains that the McDonald’s was only a midnight snack and not the actual food for the ceremony. “If you want a midnight snack at your wedding but don’t wanna get your guests off the dance floor, you’re gonna wanna hear this tip,” she said in her TikTok. “The best way to keep your guests dancing all night long is to either pass your midnight snack or put the table right at the edge of the dance floor. We did this with McDonald’s and it worked amazing. Highly recommend.” Many people loved the idea and joked in the comments section about how they wanted to do something similar at their own wedding. Others, however, assumed the McDonald’s would be cold by the time it arrived and commented on how cold fast food never tastes good. “Never cold McDonald’s,” one viewer commented, with another sarcastically writing, “Yum cold McDonald’s.” @stephanie.arielle McDonalds as a midnight snack is always a great idea 🍟🍔🤭 #midnightsnack #mcdonaldswedding #weddingtips ♬ greedy - Tate McRae One commenter wanted to know how Arielle managed to get such a large order to her wedding venue. “Okay but seriously what were the logistics of this? Did you Uber Eats? Did someone go get them from your wedding party? I want to do this.” Arielle responded in a video explaining the planning process. “We started off by researching McDonalds’ that were close by to our venue because we wanted the food to arrive hot,” she began her TikTok. @stephanie.arielle Replying to @Eli #greenscreen #greenscreenvideo the logistics of our mcdonalds late night snack 🍔🍟😋 #midnightsnack #mcdonaldswedding #weddingtips ♬ greedy - Tate McRae “We ended up finding one that was less than 10 minutes away, so we went in to speak to the manager about a month before our wedding. We told him exactly what we wanted.” This included making sure the food arrived at 11 pm. The manager responded by saying he would make sure to have enough staff that day and would deliver the food personally himself. He put the food in smaller packages than normal to make them easier to grab and go on the dance floor. The couple then confirmed with the fast food restaurant the week before the wedding and put a serving table right next to the dance floor. Since first being posted on 6 October, the TikTok has received over three million views. Many people commented on the follow-up video too, mentioning how impressed they were with both the idea itself and how nice the restaurant’s manager was. “I don’t drink but having McDonald’s fries while drunk sounds incredible,” one commenter wrote. “He did amazing! I hope you tipped him well,” another commenter pointed out. “When we were looking for a late night snack, we immediately thought of McDonald’s," Arielle said to Newsweek. “It’s our favorite guilty pleasure food and we know that everyone loves a burger or some nuggets once they’ve had a few drinks.” The Independent has reached out to Arielle for comment. Read More Bride and groom go viral for breaking wedding tradition - and their followers love it Groom expertly handles his bride’s beauty emergency on their wedding day Bride who lost sight as a teenager has wedding guests ‘live a moment in her shoes’ with blindfolds Bride and groom go viral for breaking wedding tradition Groom expertly handles his bride’s beauty emergency on their wedding day Restaurants are charging ‘vomit fee’ at bottomless brunch

Long before Bob Ross and his happy little trees, Jon Gnagy was teaching art to the masses.

Britney Spears is and will always be “Mrs Extra! Extra!” The 41-year-old pop star first scored her status as a lauded artist with hits like “Toxic” and “I’m a Slave 4 U” - each song inciting self-confidence and a cult-like following reciting her lyrics as mantras. While her vocals left a heart-shaped imprint in the minds of many, the same can be said for Spears’ one-of-a-kind, provocative style. From glitzy jewels and furry overcoats to cropped graphic tees and ultra low-rise denim, the teen pop heroine has never missed a beat when it comes to her fashion. There isn’t much Spears can’t pull off – and not a lot she’s been afraid to try either. Between newsboy caps, fedoras, and even small animals, if her base garments didn’t scream Y2K in the late 90’s or early 2000’s, than her accessories sure did. It didn’t even matter whether she had her famed NSYNC ex-boyfriend by her side, the “Gimme More” artist still wowed every red carpet, front row, and sidewalk. Spears, the queen of the 2000’s, knows how to experiment with style like no other. With Halloween right around the corner and the Grammy winner’s memoir, The Woman in Me, being released on 24 October, let’s take a look at the artist’s best of the best fashion, from her renowned music video get-ups to her night out attire. Pink tube top and knee pads It would be wrong not to start with one of Spears’ on-stage looks that won her the “Princess of Pop” title. Among the number of outfits to choose from is a statement look that’s burned deep in the memory of many: her 1999 pink latex tube top and matching knee pads, worn while performing at the Universal Amphitheatre in Los Angeles, California. With her blond tresses pulled back in two tight pigtails, her baggy white pants with their massive hot pink patches, and platform white sneakers, Spears spun “skater” style and made it girl-coded. Denim, denim, and more denim Depending on who you ask, some will say the “Canadian Tuxedo” movement in fashion was led by Spears. You could always count on the powerhouse singer to splice denim or layer it, transforming the fabric’s inherent casualness into glamour. For the 28th annual American Music Awards in 2001, Spears donned a strapless gown made entirely of jean material. Not only did she pair it with a dazzling drop-down choker, but she matched with her former partner, Justin Timberlake, on the red carpet - who wore the most literal form of a Canadian tuxedo. Thus, the two crafted one of, if not the top sought-after photograph used to piece together the perfect couple’s costume for Halloween. Spears’ love for a good denim ensemble didn’t stop there. In 2001, just a couple months after she and Timberlake were applauded for their teamed-textile moment, the “Baby One More Time” creator wore a patchwork jean two-piece to the Teen Choice Awards. She paired a low-cut scoop bralette with a high-waisted layered band jean skirt, adorned with a white button-up that was unbuttoned and tucked in halfway. Elegant white gown and shawl Any talented artist can change their vocal range from a delicate ballad to a rock anthem, but not all can switch their personal style just as easily. Spears always could. If she wanted to bare her midriff and wear knee-high boots, she did. If she wanted to present a proper persona in a long, lush gown, she did. For the 42nd annual Grammy Awards, fans saw a side of Spears that remained hidden up until then. In a mod white halter-neck dress, a dainty crystal necklace, and a fur-shawl, Spears switched from being a grungy girl to an angelic goddess. Orange and pink bohemian get-up The jazzy dresser was back for the 2000 Billboard Music Awards, where Spears once again proved capable to make any style her own. In a long sleeve, low-cut flimsy orange and pink tie-dye dress, with a matching print velvet bra and mini shorts over sheer pink tights, the fashionista flashed boho-chic for the cameras. Spears paired the outfit with a multi-layered colourful choker, a feathered fedora, and pointed-toe red boots. Fur coat and wide-leg denim To watch a star with your name get inducted into the Hollywood Walk of Fame is a coveted occasion that many celebrities and entertainers never forget. When Spears received hers, the pop sensation was only 21 years old. In classic Spears fashion, she honoured the moment by dressing like her most authentic self. Spears wore wide-leg denim cargo pants, a pink fur coat, and a ruched embroidered top with strappy silver sandals. Juicy Couture Tracksuit Spears’ street style was no less emblematic of her creativity than her red carpet looks. Aside from her passion for oversised sweaters and lace-up boots, she struck many with her famed velour tracksuit. Plus, a queen of the 2000’s couldn’t be named queen if she didn’t wear at least one Juicy Couture ensemble. In this case, Spears paired a baby blue tracksuit with a bowling ball bag, white trainers, and tinted wraparound sunglasses. Music video Britney and 2001 MTV VMAs Lasly, Spears’ outfits for her “Baby One More Time” and “I’m a Slave 4 U” music videos were revolutionary. With her braided pig-tailed hair, pom-pom accessories, gray sweater, white blouse, mini pleated skirt, knee-high socks, and peak-a-boo red bra, Spears reimagined the “sexy schoolgirl” worn by many on Halloween today. But Spears confirmed she was more than just a schoolgirl when she performed “I’m a Slave 4 U” at the 2001 MTV Video Music Awards, when she wore a green wrap bra top, mini bedazzled booty shorts, pasted colourful gems all over her body. Not to mention, she donned a thick snake around her shoulders as if it were a scarf. Read More A timeline of Britney Spears and Sam Asghari’s relationship, from dating to divorce Britney Spears will not read her own audiobook after ‘heart-wrenching’ time ‘reliving’ experiences What is Britney Spears’ net worth? Everything we know about her conservatorship, real estate, and divorces Britney Spears announces engagement to Sam Asghari Britney Spears’ fiance responds to fans calling for star to get prenup Britney Spears reassures fans after deactivating Instagram account

His shoes have been worn by everyone from Diana, Princess of Wales, to Beyoncé, but legendary designer Jimmy Choo said his greatest achievement is setting up his own fashion school. Professor Choo – as he’s known to his students – set up the JCA London Fashion Academy in September 2021, calling it his “dream”. “I feel very proud – I know my dream has come true,” he told the PA news agency ahead of the masters students presenting their final collections. “My father said to me: whatever you learn, put it back to the industry. So we are lucky we have the JCA – I can put all my spirit and my knowledge, [and] give back to the students.” Before becoming a professor, Choo, 74, made his name with glamorous high-fashion footwear. After moving from his native Malaysia to study in the UK, he set up his eponymous brand in 1996 – designing heels for Diana, as well as being worn on red carpets all over the world and getting a nod in an episode of Sex And The City (when Sarah Jessica Parker’s fashion-obsessed character Carrie Bradshaw famously laments: “I lost my Choo!”) He’s delighted with the JCA Academy, but in a nod to his glittering career, Choo added: “I’ve had a lot of proud moments, from personally designing shoes for Princess Diana and other incredible VIPs [to] seeing emerging designers that I’ve mentored succeeding in their careers.” And while he’s an industry veteran, Choo said he’s still constantly learning. “The best piece of advice I received was to learn as much as possible,” he said, which is particularly important in the fashion industry where “everything changes”. He said: “The material, design, machinery, fabric – everything changes. So you have to adapt. Whatever you do, you must learn something.” Sustainability is one of the biggest areas of change in the fashion industry. “Now people [are] talking about sustainability – how to help the environment and that kind of thing,” Choo explained. “Everyone has to think about the future of the earth – if you spend so much and waste so many things, nature will be in trouble and so will we.” He looks to his students for inspiration, who “never fail to amaze me”. “Sophie Park was one of our footwear designers who made shoes out of plant-based materials such as cacti, pineapple and leaves. Olivia Black and Polly McKevitt both have collections made out of deadstock and materials that would have otherwise been discarded.” Choo enjoys working with young people because “they will listen to you”, and added: “They’re also very down to earth, willing to learn – that’s very important.” In turn, Choo emphasises to his students the importance of asking questions. “You have to ask why,” he said, giving the example of making a suit that doesn’t fit right and questioning why you can’t button the jacket up. “Because you’ve cut the pattern wrong, so your button cannot close. [With] only one inch, you made the whole thing difficult. The key to success, according to Choo, is collaboration – something which isn’t necessarily the norm in the highly competitive fashion industry. At the JCA, he said he never wants anyone to think they’re “better than you, [or] you’re better than me”, he said. “If you’re better than anyone we should share their ideas and the whole thing benefits. We cannot be selfish.” It’s something he suggests is missing from the wider fashion industry. “Of course it’s important to own your ideas, but creativity flourishes when you can bounce ideas off other people. I think it’s important to have a network of people that you can speak openly with in the interest of improving and sparking creativity.” Among all the good advice propelling Choo’s career to the stratosphere, what was the worst he ever got? “Maybe it’s when someone told me I should retire.” Read More The grown-up guide to getting ‘balletcore’ right From tradwife dresses to racist polo shirts: What happens when your clothes become political weapons? Birkenstock or bust: How a deeply uncool shoe became a modern must-have This is shoe designer Jimmy Choo’s proudest achievement See Madonna’s extravagant tour outfits – including an updated cone bra Birkenstock or bust: How a deeply uncool shoe became a modern must-have

The sumo wrestlers weighed an average of 120 kilograms (264 pounds) each.

His shoes have been worn by everyone from Diana, Princess of Wales, to Beyoncé, but legendary designer Jimmy Choo said his greatest achievement is setting up his own fashion school. Professor Choo – as he’s known to his students – set up the JCA London Fashion Academy in September 2021, calling it “my dream”. “I feel very proud – I know my dream has come true,” he told the PA news agency ahead of the masters students presenting their final collections. “My father said to me: whatever you learn, put it back to the industry. So we are lucky we have the JCA – I can put all my spirit and my knowledge, [and] give back to the students.” Before becoming a professor, Choo, 74, made his name with glamorous high-fashion footwear. After moving from his native Malaysia to study in the UK, he set up his eponymous brand in 1996 – designing heels for Diana, as well as being worn on red carpets all over the world and getting a nod in an episode of Sex And The City (when Sarah Jessica Parker’s fashion-obsessed character Carrie Bradshaw famously laments: “I lost my Choo!”) He’s delighted with the JCA Academy, but in a nod to his glittering career, Choo added: “I’ve had a lot of proud moments, from personally designing shoes for Princess Diana and other incredible VIPs [to] seeing emerging designers that I’ve mentored succeeding in their careers.” And while he’s an industry veteran, Choo said he’s still constantly learning. “The best piece of advice I received was to learn as much as possible,” he said – which is particularly important in the fashion industry where “everything changes”. He said: “The material, design, machinery, fabric – everything changes. So you have to adapt. Whatever you do, you must learn something.” Sustainability is one of the biggest areas of change in the fashion industry. “Now people [are] talking about sustainability – how to help the environment and that kind of thing,” Choo explained. “Everyone has to think about the future of the earth – if you spend so much and waste so many things, nature will be in trouble and so will we.” He looks to his students for inspiration, who “never fail to amaze me”. “Sophie Park was one of our footwear designers who made shoes out of plant-based materials such as cacti, pineapple and leaves. Olivia Black and Polly McKevitt both have collections made out of deadstock and materials that would have otherwise been discarded.” Choo enjoys working with young people because “they will listen to you”, and added: “They’re also very down to earth, willing to learn – that’s very important.” In turn, Choo emphasises to his students the importance of asking questions. “You have to ask why,” he said, giving the example of making a suit that doesn’t fit right and questioning why you can’t button the jacket up. “Because you’ve cut the pattern wrong, so your button cannot close. [With] only one inch, you made the whole thing difficult. The key to success, according to Choo, is collaboration – something which isn’t necessarily the norm in the highly competitive fashion industry. At JCA, he said he never wants anyone to think they’re “better than you, [or] you’re better than me”, he said. “If you’re better than anyone we should share their ideas and the whole thing benefits. We cannot be selfish.” It’s something he suggests is missing from the wider fashion industry. “Of course it’s important to own your ideas, but creativity flourishes when you can bounce ideas off other people. I think it’s important to have a network of people that you can speak openly with in the interest of improving and sparking creativity.” Among all the good advice propelling Choo’s career to the stratosphere, what was the worst he ever got? “Maybe it’s when someone told me I should retire.” See jca.ac.uk and @JcaLondon. Read More 4 black women on their experiences with breast cancer See Madonna’s extravagant tour outfits – including an updated cone bra Halloween pumpkins – how to grow your own Presenter Louise Minchin: Menopause conversations are no longer taboo – but we need to keep going Online apps recommended to manage lower back pain From choppy bobs to fox red, 5 celebrity-approved hair trends for autumn

As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? 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The Avellino family emigrated from a poverty-stricken Italian island in the early 20th century. But now they're back -- and living in their ancestral cave home.