We threw away 68,000 tons of perfectly good food over the summer. Let that sink in for a moment. Overstocking, the heat, spontaneous social plans and having less motivation to cook were some of the main culprits, according to new research by Boursin. The most commonly wasted ingredients included sad vegetables, soggy pasta, wilted salad leaves and stale bread. Surprisingly, chicken, fish and even cheese made the top 20 list of frequently wasted foods. In an effort to put a stopper in this cycle, Boursin has teamed up with Great British Bake Off star Manon LagreÌ€ve to serve up simple solutions for reducing food waste. Aimed at the 67 per cent of us who prefer to cook simpler and less time-consuming dishes through simple family friendly recipes, LagreÌ€ve’s recipes showcase how British culinary classics can be easily elevated with the nation’s favourite indulgent cheese, Boursin, and a unique French twist. So dig out the leftovers from the fridge, grab a pack of Boursin, and get cooking. Vegetable Provencal Boursian tian Serves: 4-6 Ingredients: 150g of dry rice 2 tbsp of Boursin Garlic & Herbs, plus 1 tbsp to top the Tian with 2 tbsp of olive oil 2 courgettes 1 aubergine 6 tomatoes 1 red onion 3 cloves of garlic 2 tsp of herbes de Provence Salt and Pepper Method: 1. Slice the aubergine and place face down in the tin, generously season with salt and leave to soak and release moisture. 2. Place the rice in a pan, with 300ml of water, ½ tsp of salt, cover and bring to boil. Once it is boiling, remove from the heat and leave for 10 minutes covered. 3. Wash and slice courgettes, tomatoes, onions and garlic. 4. Rince the aubergines, pat dry with a kitchen towel and brush with some olive oil. 5. Pre heat the oven to 180C fan oven. To assemble the Tian, drizzle some olive oil at the bottom of the tin, spread the cooked rice and crumble the 2 tbsp of Boursin on top. 6. Cover the rice with the vegetable slices, tomato, courgette, aubergine, onion, garlic then drizzle with olive oil, herbe de provence, and season well with salt and pepper. 7. Cook for 45 minutes to 1hour and serve hot! Almond and Boursin grilled cod, with frites and peas Serves: 4 Ingredients: 4 filets of cod, skin off 50g of shaved almonds 2 tsp of Boursin Garlic & Herbs 1 egg 1 tbsp of breadcrumbs Fresh chives 1kg of potatoes 45ml of vegetable oil 500g of fresh peas 1 medium onion 2 tsp of salted butter 3 garlic cloves 2 tbsp of mayonnaise 1 tbsp Boursin Garlic & Herbs Salt and pepper Method: 1. Start by peeling the potatoes and cutting them into thin French Fries. Place them in a large bowl of hot water and leave them to soak for 10 minutes. 2. Preheat the oven to 220C. 3. Rinse and pat dry. Add the vegetable oil, 1 tsp of coarse salt and mix with your hands. Transfer to a large roasting tin to create one layer. Put a timer on for 20 minutes. 4. In the meantime, prepare the crust by mixing the almonds, Boursin, eggs and the egg. 5. Slice the onions and place in a roasting tin with the peas, garlic and salted butter diced. Add the cod on top of the peas, season with salt and pepper then divide the crust and spread it on top of the cod. 6. Use a spatula to mix the French fries in the oven and place at the bottom of the oven, turn the temperature down to 210C and cook for 10 to 12 minutes. 7. Make the Boursin mayo and serve the fish on top of the peas, add some dill and the French fries. Voila! Creamy plant-based Boursin pasta (vegan) Serves: 4 Ingredients: 400g of dry pasta (or leftover cooked pasta) 100g of fresh peas cooked. 100g of pine nuts 300g of cherry tomatoes 1 pack of Boursin Plant-Based (130g) 2 tbsp of olive oil ½ red onion A small bunch of fresh basil Salt and pepper Method: 1. In a pan, fry the diced onions with the olive oil for a couple of minutes, then add the cherry tomatoes and fry for 3 minutes. 2. Use a spatula to pop in some of the tomatoes. Add the pine nuts and a couple of tbsp of water if needed. Season with salt and pepper and set aside. 3. Cook the pasta in salted water respecting the package instructions. 4. Remove the sauce from the heat, mix the Boursin in with a fork in a bowl, then add to the tomato sauce. Finally pour the just cooked pasta over the top. 5. Serve the pasta, top with some peas, a tsp of plant-based Boursin and some fresh basil. Boursin and spinach stuffed chicken roulade Serves: 4 Ingredients: 4 chicken breasts 300g of baby spinach 2 tbsp of breadcrumbs 100g of Boursin Garlic & Herbs 4 slices of Jambon de Bayonne or Parma ham 1 big white cabbage 2 tbps of salted butter at room temperature 2 tbsp of Boursin Garlic & Herbs 500ml of boiling water 2 tbsp of olive oil A sprinkle of parsley Method: 1. Place the baby spinach in a colander and pour the boiling water over to cook it. Then press it against the colander to remove as much moisture as possible. 2. In a bowl, mix the cooked spinach, breadcrumbs and Boursin to make a paste. 3. Spread a chicken breast, then slice the thicker side from the inside to extend the chicken breast and make it thinner and larger. Spread 1 tbsp of the Boursin mix in the middle and roll the breast to make a tight roulade. Then wrap the chicken breast with the Parma ham and place in an oven dish. Repeat with the rest of the chicken breasts. Set aside in a roasting tin. 4. Pre heat the oven to 200C fan. 5. Cut the cabbage into wedges and dip in water to add moisture. Drizzle a roasting tin with olive oil and place the wedges on top. Mix the Boursin and butter together and brush it over the cabbage wedges. Season with salt and pepper. 6. Place the chicken on top of the oven shelf and the cabbage at the bottom and roast for 30 minutes. 7. Baste the chicken with the juices a couple of times through cooking. 8. Serve hot and sprinkle with parsley. Boursin and butternut squash filled conchiglioni (vegetarian) Ingredients: For the stuffing: 500g of squash or pumpkin, diced skin off 1 tbsp of olive oil 100g of parmesan 100g of Boursin Garlic & Herbs For the sauce: 2 cans of good quality diced tomatoes 4 garlic cloves 1 vegetable stock cube 1 tbsp of sugar 1 tsp of dried oregano 1 bunch of fresh basil Salt and pepper 2 tbsp of olive oil Extras/alternatives: Mozzarella Extra Boursin Garlic & Herbs 500g of large conchiglioni Method: 1. Pre heat the oven to 220C and roast the squash with the olive oil for 30 minutes until tender. 2. In the meantime, start to make the sauce. Add the olive oil and the diced garlic and fry on medium heat for a few minutes, add the oregano and half of the fresh basil and fry for another minute. Add the canned tomatoes, the stock cube and 100ml of water. 3. Add the sugar and leave to simmer on low heat until the end of the recipe. 4. In a blender or a food processor, add the rest of the stuffing ingredients and the roasted squash and season then, blend for a minute. Pour that into a piping bag. 5. Season the tomato sauce to taste with salt and pepper. Optional, you can use your food processor to blend it to a smooth sauce if you wish. 6. Pour the tomato sauce onto an oven dish and start to fill up the Conchiglioni one by one, simply using the piping bag. Spread the filled Conchiglioni on top of the tomato sauce. 7. Top with the mozzarella and crumble some Boursin. Cover with tin foil. 8. Cook for 40min at 200C covered, then remove the foil and cook for another 10 minutes. Boursin hachis parmentier Ingredients: 500g of mince beef 1 shallot 1 onion 3 carrots 2 cloves of garlic 30g of butter Salt and pepper 1kg of potatoes 50g of butter 200ml of warm milk ½ tsp of nutmeg 1 broccoli 100g of Boursin Garlic & Herbs, plus extra to crumble Method: 1. Peel and dice the potatoes and transfer to a large pan, cover with cold water, generous amount of salt for 30 minutes. 2. Dice the carrots, onion, shallot and garlic. Heat up a pan, add the 30g of butter and the carrots, onion, shallots and garlic. Fry for a few minutes until softened. 3. Add the minced beef to the pan and cook for 10 minutes. Season with salt and pepper. 4. Transfer the meat to your oven tin and set aside. 5. Boil and cook the broccoli in salted water for 8-10 minutes. Drain the water, then mash the broccoli with a masher or a fork and add the Boursin to it. 6. To make the purée, drain the water from the potatoes, then add the warm milk, the 50g of butter and season well with salt and pepper. Mash the potatoes with a masher to make the purée. 7. Preheat oven to 220C fan. 8. To finish the Hachis, spread the purée on top of the mince, spoon the broccoli on top of the purée and make some swirls with a fork. Sprinkle some Boursin on top. 9. 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Sarah Jessica Parker seemed to pay homage to her character Carrie Bradshaw as she took to the red carpet in New York on Thursday (5 October). The And Just Like That and Sex And The City star paired her black tutu-inspired dress with mismatching shoes at the New York City Ballet Fall Fashion Gala. Parker, 58, tapped into the “balletcore” trend with a black bow in her hair and a full skirt in the Carolina Herrera dress – perhaps a nod to the white tulle mini skirt she wore in the opening sequence of Sex And The City. Dance has been a big theme on the runways of fashion month in September – Victoria Beckham’s spring/summer 2024 Paris Fashion Week show was inspired by her childhood love of ballet, with the collection full of diaphanous tulle gowns. But the most notable part of Parker’s outfit was undoubtedly her footwear. With one pearlescent pink high heel and the other black – both from the star’s own brand, SJP Collection, and with statement buckles – the shoes seem to hark back to her character Carrie in an episode of Sex And The City. In a 2000 episode of the show called Escape From New York, Carrie and her friends head to Los Angeles – and she dons a white dress with floral detailing, worn with one blue and one pink Christian Louboutin strappy sandals. In an Instagram comment in 2019, Parker explained the sartorial decision: “We had 2 pairs of what I believe are @louboutinworld scrappy [sic] sandals. Pat [costume designer Patricia Field] and I chose to do 1 of each. Perhaps because both were so delicious in color and seemed in harmony with the dress but also because we simply loved doing 1 of each.” Mismatched shoes are becoming something of a signature for Parker: she wore one bright pink and one yellow high heel to attend the same gala event in 2019. Parker, who sits on the board of directors of the New York City Ballet, was joined on the red carpet by her husband, Ferris Bueller’s Day Off actor Matthew Broderick. Celebrities including talk show host Andy Cohen and actresses Laverne Cox and Claire Danes also attended the event. Read More Photographers scream at Dianna Agron for blocking shot of Sarah Jessica Parker Sarah Jessica Parker wears mismatched heels to New York City Ballet Gala Sarah Jessica Parker’s custom 2014 Met Gala dress goes up for auction

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In 1999, I was sent to interview Naomi Campbell. Friendly, she was not. In fact, 24 years on, she remains one of the most difficult people I’ve ever interviewed. I now know why. Even though I worked in fashion for 20 years, it took the recent documentary The Super Models for me to understand the unique challenges Campbell has faced. This is because I am a naive white woman. As anyone who has watched the four-part series will attest, despite all occupying the highest echelons of modelling, it transpires that Cindy, Christy, Linda and Naomi were never actually equal. Some are richer. Some are healthier. Some found love. And one had to deal with a lifetime of systemic racism. Life doesn’t deal all of us the same hand, even if, on the face of it, we are equally deserving. No matter that you are one of the world’s top models: sometimes, life still gives you lemons. And that’s when you are faced with a choice – to let it sour you, or to make lemonade. Beyoncé may have made an album about this, but Naomi Campbell has made it the defining principle of her entire career. Her 40-year reign at the top of her profession reminds us that there are supermodels, and there are SUPER models. Even Cindy, Christy and Linda would probably admit that out of the four of them, their friend is most deserving of the title. For not only has Campbell, 53, carved out a stellar career as a model: she’s also an activist and philanthropist, an advocate for social change who hasn’t just walked the walk (and what a walk), but has put in the time and done the hard work. As one of the first Black models to achieve supermodel status, Campbell broke barriers and opened doors for models of colour, changing perceptions of beauty in the fashion industry and paving the way for more diversity and representation. It is far from perfect now, but few would argue that she was a pioneer. Ever since being discovered as a schoolgirl in Covent Garden, London, at the age of 15, Campbell has been changing the game, despite said game being stacked against her. Aged 17, she became the first Black model to be on the cover of British Vogue since 1966. Aged 27, she became the first Black model to open a Prada show (one of the show season’s biggest badges of honour). Aged 29, years after her white peers, she signed her first contract with a cosmetics company – a division of Wella – to launch a scent. How old was Campbell when she scored her first beauty contract? Forty-eight. Despite being the most famous Black model of her time, Campbell never earned the same money as her peers, because those lucrative beauty contracts – the ones that bring in the serious money – weren’t given to her. “There is prejudice,” she admitted in 1997. “This business is about selling, and blonde, blue-eyed girls are what sells.” In 2013, she joined with fellow Black models to form an advocacy group, Diversity Coalition, penning an open letter to the governing bodies of global fashion weeks to call out high-profile designers who used just one or no models of colour in that season’s shows and calling it a “racist act”. Even though it could have jeopardised her career to do so, she spoke up, in the hope that those coming up behind her wouldn’t have to suffer the same prejudices. While it would be an egregious form of whitewashing to gloss over the disadvantages Campbell has faced, it would be just as much of a disservice to paint her as a victim. For she is not a victim: she is an absolute queen. For every lemon lobbed her way, she’s countered with a dose of sugar, making lemonade where less resilient women would have crumbled. She is the queen of turning negatives into positives: think of her tumble at the Vivienne Westwood show in 1993, when she fell off her nine-inch platforms and landed in a fit of giggles. Instagram was yet to exist, but the incident still went “viral”, with other designers begging her to fake a fall in their shows, to garner the same publicity. When social media did come to exist, Campbell swiftly proved she was a natural. While some models proved themselves to be only marginally less vapid than anticipated, Campbell’s deadpan humour was a delicious surprise. Who can forget 2019’s “Airport Routine”, a YouTube video as seminal as “Charlie Bit My Finger”? ‘I do not care what people think of me,” she says, donning disposable gloves and swabbing down her tray table with a Dettol wipe. In the supermodel documentary, she pokes fun at herself again, this time when experiencing a hot flush during a fashion shoot. “Lord!” she says, pacing agitatedly while looking unfeasibly more gorgeous than most women in the throes of a sweat. “One minute I’m fine, the next I’m a furnace. Why do men not get menopause?” Clearly, Naomi isn’t perfect. She was convicted of assault on four occasions between 1998 and 2009, leading her to take anger management therapy. She has battled addictions to alcohol and cocaine. Last month, she faced a backlash for her collaboration with the fast fashion giant Pretty Little Thing, with critics pointing out that as a woman of colour, she should be especially sensitive to the plight of low-paid garment workers in a way that Molly Mae Hague, presumably, should not. “Do they say anything when other caucasian models have worked for fast fashion brands?” Campbell clapped back in an interview. “They’ve not said a word. So why are they coming for me?” However often they come for her, Campbell will always roll with the punches, pick herself back up again, and keep fighting. She is a survivor: a south London girl done good, a woman who has had to work harder than many of her peers simply to get to the same place, yet has still surpassed them. Of all the supermodels, only Naomi is recognised all over the world, from Gravesend to Ghana. As her friend and mentor, Edward Enninful, once said, “Naomi represents what is possible.” The world doesn’t need another famous female white role model. But it unquestionably needs more Black ones. This is why the V&A’s forthcoming exhibition – the first ever to be dedicated to a solo model – is such welcome news. Launching in June 2024, in addition to displaying 100 curated outfits Campbell has worn throughout her modelling years (a reason alone to visit) the exhibition will also cover her philanthropic work and activism. For Naomi is more than fashion. She is history: Black history, a subject too often seen through a white lens, or not documented as thoroughly as it should be. Above all, she is the ultimate embodiment of the saying “be the thing you wish to see”, a role model for any girl who aspires to be strong and successful. Now a mother to two children of her own, at 53, Naomi Campbell is at the top of her game. That she had to fight so hard to get there no doubt makes her achievement feel all the sweeter. She fought so the daughters of others wouldn’t have to. That’s what queens do. V&A exhibition ‘NAOMI’ will run from 22 June 2024 to 6 April 2025 Read More Naomi Campbell: British supermodel’s career to be honoured in new V&A exhibition Naomi Campbell opens up about past drug and alcohol addiction It’s 2023 and we still defer to pretty people. 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