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People can’t decide whether Balenciaga’s new $925 bath towel skirt is an example of clever marketing or just a ploy to wipe wallets. The unparalleled high fashion house, piloted by long-time creative director Demna Gvasalia, regularly releases peculiar designs, made to look beaten down and wrecked, with purposeful outlandish price tags – see its $1,850 fully destroyed sneakers or $1,800 trash bag tote. But this particular pick from the brand’s Spring 2024 collection sparked widespread debate online as soon it became available for pre-order on 14 November. A $927 terry-cloth towel, fashioned to be a wrap skirt, comes after the Georgian designer faced backlash for a controversial 2022 holiday ad featuring children holding teddy bears in leather bondage. Following the extensive criticism, Demna said he planned on tapping into his “roots in fashion as well as to the roots of Balenciaga, which is making quality clothes – not making image or buzz”. He told Vogue his plan in February a few weeks ahead of his fall 2023 debut. But while the designer intended to find motivation from Balenciaga founder Cristóbal moving forward, this quirky bathroom garment prompted further conversation about the brand’s continued desire to offer “absurd” luxury items. One riled up fashion enthusiast took to X, formerly known as Twitter, to make a larger generalisation. “This is absurd, These brands will sell anything and everything at such ridiculously high prices,” they wrote. “Balenciaga is so unserious,” another critic commented, while someone else said: “I’ll say it again... Balenciaga is conducting an experiment. It’s a behavioral science study. You can’t convince me otherwise.” Amid the flock of immediate criticism, brand supporters pointed out the platform and intended buyers Balenciaga targets. “In economics we’d say they are discovering the true demand curve. They are checking their customer base to see how elastic they are. If it’s a fairly inelastic demand curve of which it’s very likely to be. They won’t lose anything by being selling s*** like this, in actual fact…” one person wrote. “I need customers like theirs,” another fan proclaimed. One candid reviewer wrote: “What kind of madness is this? At least I’m not their target market.” Other X users added remarks about how they could make their own towel skirt with their fluffy fabric at home. “I already got a towel skirt, it cost $10 and it’s from Walmart,” one individual commented. Playing off the high-end fashion brand’s current visibility, Ikea, the Swedish homewares and furniture brand, dropped a similar advertisement, highlighting its $10 VINARN bath towel. In promotional photos, a model could be seen with the towel wrapped around his waist, layered over a pair of construction pants. On top, the man donned a common Balenciaga identifier with a black hoodie and wrap-around moto sunglasses. Read More Women’s scarves and crocheted ties - what is Robert Peston wearing now? McDonald’s and Crocs collaborate on new Grimace shoes Jacob Elordi reveals why he always carries a purse Women’s scarves and crocheted ties - what is Robert Peston wearing now? McDonald’s and Crocs collaborate on new Grimace shoes Jacob Elordi reveals why he always carries a purse

When Andy Williams sang that it’s the most wonderful time of the year, I assume he was talking about Christmas sandwich season. As the days grow shorter and the jumpers thicker, the meal deal gets a festive upgrade. Pushed to the back of the shelves are the limp ploughman’s and soggy falafel wraps, replaced instead with turkey and the trimmings, pigs in blankets and stuffing, and some enviable veggie alternatives. If you’re looking to bring a little festive cheer to the sad desk lunch, there’s no easier way to do it. But a spectre haunts the chiller cabinet, floating among the Innocent smoothies and that mystifying single boiled egg in a plastic pot. This Ghost of Christmas (Sandwich) Present is red and wobbly, smearing itself across every vaguely Christmassy sandwich it finds. I’m talking, of course, about cranberry sauce, a condiment used to signpost festive offerings, regardless of whether it tastes nice. No one is safe. Not Boots sandwiches. Not Greggs pasties. Not posh Pret toasties. While I’ve spent my adult life loosening myself from the meal deal’s claw-like grip, I’m willing to make an exception for the Christmas offerings. But a peruse of the supermarkets this year showed that every option comes smothered with cranberry, from turkey to falafel (yes, even at Christmas, some shops can’t think of a more imaginative veggie option than falafel). It’s not looking better at the fancier establishments, either. On paper, Costa’s vegan “turkey and trimmings” sandwich sounds like my dream lunch. You’ve got fake turkey, stuffing, fried onions, mayo… great! But then a slick of cranberry sauce. Criminal. In theory, you’d think the infallible formula of “bread + Christmas dinner + more bread” would be impossible to ruin. But cranberry sauce gives it a damn good try. Including just one thick, sweet layer of the stuff overpowers the already strong flavours that should shine on their own. Call me old fashioned, but rarely do I tuck into a nice, savoury sarnie, enjoying the different tastes and textures, and think, you know what would make this better? Jam. To be clear, I’m not wholly anti-cranberry. There are places it’s appropriate: with vodka or, at a push, on top of some brie. I’m not even anti-cranberry sauce when it comes to Christmas dinner, in a splodge on the side of my plate for the items that suit it. But when it’s smeared over a sandwich, nothing else stands a chance. I can see why sandwich makers turn to cranberry sauce so regularly. Whether it’s turkey or a veggie alternative, a festive sandwich can be a pretty dry affair. But surely there must be a better moist-maker. Gravy? Mayonnaise? Gravy-mayonnaise? (Sounds heinous; actually pretty good). Hell, I’m even pro-butter in this situation, although I can accept that that’s not very Christmassy. Big Cranberry’s dominance is mostly frustrating because the options get better and more varied every year (especially for non-meat eaters), but the red stuff just seems to be inescapable. This year, I’ll be begging Santa that we’re released from its grasp. Read More Beauty advent calendars 2021: Our guide to this year’s top treats 13 best tech gifts to spoil a gadget geek this Christmas 10 best luxury Christmas crackers for dressing up your dining table

The dilemma over what to have for breakfast has been solved - with a Full English waffle. Known as the ‘British Breakfast Waffle Trio’, the traditionally-sweet favourite has been infused with flavours of the classic Full English, with a range of batters including black pudding and bacon, tomato and mushroom, and Cumberland sausage with orange zest. Topping options include an English tea whip, orange marmalade drizzle, baked bean-infused whipped cream, black coffee syrup, and crispy hash crumble. The waffle was created by the hotel brand Hampton by Hilton, after research of 2,000 adults found three in 10 claim to be more experimental with their morning meals, with 59 per cent open to trying unusual food combos. Pauline Wilson, vice president, focused service operations, EMEA, Hilton, said: “With more than half of Brits being more experimental with their morning meals at hotels we’re excited to offer our guests the British Breakfast Waffle Trio - a loving tribute to the iconic traditional fry-up.” The study found Londoners take the title for being the most daring (53 per cent) at breakfast time, while the Welsh (77 per cent) and those in the East of England (77 per cent) admit to lacking in the creative department for the first meal of the day. It also emerged 61 per cent will usually eat the same thing every day at home, but 51 per cent claim to be more experimental when they are away. A fifth of those polled will eat a traditional fry up at least once a week, with 52 per cent opting for savoury over sweet, but 37 per cent enjoy the two flavours equally. The research, carried out via OnePoll, also revealed cooking websites are the most popular resource for ‘foodspiration’ (22 per cent), with the same percentage turning to family and friends for ideas. It emerged a fifth enjoy watching TV programmes to inspire their cooking choices - more than those who use social media platforms (nine per cent) such as Instagram (13 per cent), YouTube (13 per cent) and TikTok (eight per cent). The British Breakfast Waffle Trio is available on December 1 when staying at select Hampton by Hilton hotels, including London City, Bath City, York Piccadilly and Edinburgh West End. Pauline Wilson added: “We hope this innovative waffle flavour combination satisfies the nation’s craving to try something new for their morning meal.” Here are some of the most unusual combos adults are most likely to try: 1. French toast and maple syrup 2. English Breakfast Waffles 3. Honey and peanut butter on toast 4. Avocado and honey on toast 5. Honey and cheese toast 6. Salt and porridge 7. Marmite and peanut butter on toast 8. Baked beans on croissants 9. Peanut butter and bacon 10. Fruit and scrambled eggs Read More The eight vegetables you might not know you can eat raw for health boost What does Saturday Kitchen’s Matt Tebbutt cook at home? Why I’m giving up sobriety when everyone else is giving up drinking The eight vegetables you might not know you can eat raw for health boost What does Saturday Kitchen’s Matt Tebbutt cook at home? Why I’m giving up sobriety when everyone else is giving up drinking

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McDonald’s and Crocs are joining forces to make spicy shoes inspired by the fast-food chain’s animated characters. In partnership with the notable footwear company, the popular creator of the mouthwatering McFlurry is releasing four limited-edition sandals available on 14 November. The special collection will feature three traditional Crocs alongside slip-ons in the brand’s colour scheme (red and yellow) as well as options made to look like Grimace, Hamburglar, and Birdie. “McDonald’s and Crocs are introducing their first-ever collab. Inspired by both Crocs Stars and Mickey D’s loyalists, the collab will drop with a full line of shoes, socks and Jibbitz charms beginning tomorrow in countries around the world,” Crocs announced in its press release, adding that the collection will go live midday. “From a Classic Clog with a McDonald’s spin to a throwback, limited-edition collection inspired by iconic McDonald’s characters – Grimace, Birdie and Hamburglar – the new shoes are designed to give consumers a way to live out their bold fandom every day,” it continued. A layer of potent purple fur will line the inside of the Grimace sandals, while the outer rubber straps will feature the footwear brand’s iconic punctured holes to place themed Jibbitz in. Meanwhile, the Birdie design will be adorned with plastic pink bows, her white goggles, and matching insoles. Then, in true Hamburglar fashion, the Crocs will be detailed with black and white strips, popout masked eyes, and yellow soles. In addition to the McDonald’s emblem – the golden arch – a pack of french fries, a soda cup, a carton of McNuggests, and a Big Mac will be available as Jibbitz add-ons. Each unique pair will retail between $70 and $75, with optional coordinating socks for $20. The entire collection will be sold at Crocs stores as well as select wholesale locations. While the McDonald’s and Crocs collaboration is certainly a tasty treat, the humourous line follows the shoe company’s edgy drop a little over a month ago. On 5 October, Crocs fused a Western aesthetic with dark grunge to come up with its very own cowboy boot. The “foul” shoe was lengthy yet bendable, with two spurs lining the faux leather shaft. Careful stitching and a textured vamp mirrored a classic cowboy boot but was still reminiscent of the brand’s love for funky design. These $120 boots, made in accordance with “Croctober,” the time of year when the brand releases a new style, riled up fans online, eager customers debating harsh critics over the inventiveness and look of the spongy boots. “Why...why do I not hate these?” one person questioned, while another said: “Crocs released cowboy boots. That’s enough internet for today.” Read More The Wrong Coat? You’re bang on trend my friend Chrissy Teigen has hilarious reaction to wardrobe malfunction at Baby2Baby Gala

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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween