Breakfast for dinner is a ritual I firmly believe should be participated in at least once a week and protected at all costs. The “most important meal of the day” is also the most contentious – debates still rage on what you should eat, when you should eat it, whether you should eat it at all. To which I say: be damned! Eat whatever you want, whenever you want. As a strictly savoury supporter, you won’t find me indulging in overly sweet pastries come dinnertime, but you will often find me whipping up mushroom crepes, toast with all the toppings or, as below, omelettes. In August, when tomatoes and peppers and courgettes and all the other colourful things are at their best, a summer garden omelette is the perfect way to start – or end – your day on a seasonal note. Speaking of summer’s bounty, other recipes in this week’s meal plan include a stir-fry with in-season courgette and sweetcorn, which makes for a quick, satisfying and veggie-packed meal for any day of the week. Equally light and bright is the bruschetta chicken delight or the grilled honey-lime pork chops with mango salsa, which celebrate the flavours of summer but are by no means restricted to the season. For something a little heartier, one-pan rice with prawns and salsa verde is easy to make, offers up serious flavour and, more importantly, saves on washing up. Summer garden omelette Bursting with a medley of fresh vegetables and aromatic herbs, this omelette is a perfect way to start (or end) your day on a sunny note. The combination of colourful bell peppers, courgette, tomatoes and fragrant basil creates a symphony of tastes that’s as visually appealing as it is delicious. With a hint of melted cheddar cheese and a fluffy egg base, this omelette is a celebration of seasonal produce. Serves: 2 Prep Time: 15 minutes | Cooking Time: 10 minutes Ingredients: 4 large eggs ¼ cup (60 ml) milk Salt and pepper, to taste 1 tablespoon butter ½ red bell pepper, diced ½ yellow bell pepper, diced ½ small red onion, finely chopped 1 small courgette, diced 1 small tomato, seeded and diced ¼ cup (30g) grated cheddar cheese 2 tablespoons fresh basil, chopped Method: Crack the eggs into a bowl, add the milk, a pinch of salt and a dash of pepper. Whisk the mixture until well combined. Set aside. Prepare all the vegetables by washing, peeling and dicing as needed. Keep them ready for cooking. Grate the cheddar cheese and set it aside. Chop the fresh basil and set it aside as well. In a non-stick frying pan, melt the butter over medium heat. Add the diced red and yellow bell peppers, chopped red onion and diced courgette. Sauté for about 3-4 minutes until the vegetables start to soften. Add the diced tomatoes to the pan and cook for an additional 2 minutes. This helps to remove excess moisture from the tomatoes. Give the egg mixture a final whisk and pour it evenly over the sautéed vegetables in the pan. Allow the omelette to cook undisturbed for a few minutes until the edges start to set. Sprinkle the grated cheddar cheese evenly over one half of the omelette. Sprinkle the chopped fresh basil over the cheese. Using a spatula, carefully fold the other half of the omelette over the cheese and basil side, creating a half-moon shape. Let the omelette cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through but still slightly moist in the center. Gently slide the omelette onto a serving plate. You can garnish with additional fresh basil if desired. Serve the summer garden omelette with a side of toast or a fresh salad for a delightful summer breakfast or brunch. Zesty courgette and sweetcorn noodle stir-fry This dish is a harmonious blend of tender courgette, crisp sweetcorn and flavourful noodles, all brought together with a tangy sauce. Quick to prepare and bursting with fresh, vibrant ingredients, this recipe is perfect for those seeking a delicious and wholesome meal. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 200g egg noodles 2 medium courgettes, julienned or spiralised 1 cup sweetcorn kernels (fresh, frozen, or canned) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 red chilli, finely chopped (adjust to taste) 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon brown sugar Salt and pepper, to taste Fresh coriander, chopped, for garnish Lime wedges, for serving Method: Cook the egg noodles according to the package instructions. Once cooked, drain and set aside. In a small bowl, whisk together the soy sauce, lime juice, brown sugar and a pinch of black pepper. Set the sauce aside. Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic, chopped red chilli and grated ginger. Stir-fry for about 1 minute until fragrant. Add the julienned or spiralized courgettes to the pan. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch. Add the sweetcorn kernels to the pan and cook for an additional 2 minutes, stirring occasionally. Add the cooked egg noodles to the pan. Pour the prepared sauce over the noodles and vegetables. Gently toss everything together to ensure the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavours to meld. Taste and adjust the seasoning with salt, if needed. Remember that soy sauce is already salty, so be cautious. Remove the pan from the heat and garnish with chopped fresh coriander. Divide the courgette and sweetcorn noodle stir-fry between two plates. Serve with lime wedges on the side for an extra zesty kick. Bruschetta chicken delight This dish combines succulent grilled chicken with the fresh and zesty taste of classic bruschetta toppings. The marriage of juicy tomatoes, fragrant basil and tangy balsamic glaze atop tender chicken breasts creates a summery dish that’s sure to impress. Serves: 2 Prep Time: 15 minutes | Cooking Time: 20 minutes Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper, to taste 2 large ripe tomatoes, diced 2 cloves garlic, minced ¼ cup fresh basil leaves, thinly sliced 2 tablespoons balsamic glaze or reduction 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil ¼ teaspoon red pepper flakes (optional, for a kick) ½ baguette, sliced diagonally Fresh basil leaves, for garnish Method: Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper on both sides. Place the chicken in a zip-top bag or a shallow dish and let it marinate for at least 15 minutes while you prepare the other components. In a bowl, combine the diced tomatoes, minced garlic, sliced basil leaves, balsamic vinegar, extra-virgin olive oil and red pepper flakes (if using). Mix well and season with salt and pepper to taste. Set the bruschetta topping aside. Preheat your grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until the internal temperature reaches 75C and the chicken is cooked through. Cooking time may vary based on the thickness of the chicken breasts. While the chicken is grilling, brush the baguette slices with the remaining tablespoon of olive oil. Toast the baguette slices on the grill for about 1-2 minutes on each side, until they’re golden and crisp. Set aside. Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes before slicing. Place a grilled chicken breast on each plate. Top the chicken with a generous amount of the bruschetta topping, allowing the juices to mingle with the chicken. Drizzle balsamic glaze or reduction over the chicken and bruschetta. Garnish with fresh basil leaves for an extra burst of flavour and visual appeal. Serve the bruschetta chicken delight with the toasted baguette slices on the side for a complete and delightful meal. One-pan salsa verde prawns with rice This vibrant dish combines succulent prawns with the zesty allure of salsa verde, all cooked together in a single pan. With the added bonus of rice soaking up the delicious juices, this recipe promises a quick, satisfying and tantalising meal that’ll become a staple in your kitchen. Serves: 2 Prep Time: 15 minutes | Cooking Time: 25 minutes Ingredients: 200g raw prawns, peeled and deveined 1 cup long-grain rice 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup chicken or vegetable broth ½ cup salsa verde (shop-bought or homemade) 1 teaspoon cumin Salt and pepper, to taste Juice of 1 lime Fresh coriander, chopped, for garnish Method: Rinse the rice under cold water until the water runs clear. Drain and set aside. Pat the prawns dry with paper towels and season them with a pinch of salt, pepper and cumin. In a large pan or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic to the pan and sauté for another 30 seconds until fragrant. Stir in the rinsed rice and cook for 1-2 minutes, allowing the rice to absorb some of the flavours. Pour in the chicken or vegetable broth and salsa verde. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-18 minutes, or until the rice is tender and has absorbed the liquid. Once the rice is almost cooked, gently nestle the seasoned prawns into the rice mixture. Cover the pan again and let the prawns cook for about 5-7 minutes, or until they turn pink and opaque. The cooking time will depend on the size of the prawns. Squeeze the lime juice over the cooked prawns and rice. Sprinkle freshly chopped coriander (cilantro) over the dish for a burst of fresh flavour. Serve directly from the pan, offering a vibrant and satisfying meal in just one dish. Grilled honey-lime pork chops with mango salsa These succulent pork chops are marinated in a zesty honey-lime mixture, then perfectly grilled to create a delightful balance of sweet and tangy flavours. Topped with a vibrant mango salsa, this dish is a burst of tropical goodness that encapsulates the essence of the season. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 2 bone-in pork chops Zest and juice of 1 lime 3 tablespoons honey 2 tablespoons olive oil 1 teaspoon ground cumin Salt and pepper, to taste For the mango salsa: 1 ripe mango, peeled, pitted and diced ¼ red onion, finely chopped ½ red bell pepper, diced ½ jalapeno pepper, seeds removed and finely chopped (adjust to taste) Juice of 1 lime 2 tablespoons fresh cilantro, chopped Salt, to taste Method: In a bowl, whisk together the lime zest, lime juice, honey, olive oil, ground cumin, salt and pepper to create the marinade. Place the pork chops in a shallow dish or a zip-top bag and pour the marinade over them. Ensure the pork chops are evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. In a bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, chopped jalapeno pepper, lime juice and chopped fresh coriander. Season the salsa with a pinch of salt and gently mix everything together. Set the salsa aside. Preheat the grill to medium-high heat. Remove the pork chops from the marinade, allowing any excess to drip off. Grill the pork chops for about 6-8 minutes on each side, or until they reach an internal temperature of 63C and are cooked through. Cooking time may vary based on the thickness of the pork chops. Once cooked, remove the pork chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Place a grilled pork chop on each plate. Top each pork chop with a generous spoonful of the mango salsa, allowing the vibrant flavours to mingle. Serve alongside your favourite summer sides, such as grilled vegetables or a fresh salad. Read More Where to find the best Guinness in London – and how to spot a bad one How sizzling kitchen drama The Bear is spicing up the dating game for chefs Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child

A 24-year-old triple threat who toured in “Hairspray,” competed on “American Idol” and came to the attention of casting agents with her TikTok videos has landed the plumb role of Dorothy in the Broadway-bound production of “The Wiz.”

Chloe Bailey was left in distress after she recently accidentally ate a beef burger, interrupting 10 years of dedicated veganism. The Little Mermaid star, 25, and her younger sister Halle Bailey, 23, have both been vegans for the last decade and have been outspoken about their dietary choices. However, Chloe revealed in an Instagram Live stream that she was mistakenly served red meat instead of a plant-based Beyond Meat burger over the weekend, just before attending Beyoncé’s Renaissance World Tour concert in Atlanta, Georgia. According to Chloe, the incident occurred on Saturday (12 August) after she ordered burgers for her and Halle in the hotel they were staying in before the show. She told fans: “So I called to get a Beyond Burger for sis and I like usual. Specified that it’s vegan, no butter on the bun, nothing like that. “So we get the burgers, I’m getting out of the shower… and she’s eating the burger and she’s like, ‘Are you sure this is Beyond?’” Confident in her ordering, Chloe said it was. However, when she took a bite of the burger herself, she realised something was wrong. The “Do It” singer continued: “I touched the patty and smelled it and was like, ‘Of course it’s Beyond, yeah’. So I finish getting dressed, I take a bite and the juice dripping from the burger is not like a Beyond burger. I just knew it was not a fake burger. “The one bite I took and I just knew. Immediately I said, ‘This doesn’t feel right’.” She quickly rang the hotel’s front desk to ask if they delivered vegan burgers to her hotel room. However, the concierge’s answer horrified her. “He said, ‘No, they’re brand burgers’. I said, ‘Brand burgers? I said Beyond burgers’. I don’t even know what a brand burger is,” she told fans on the livestream. “Immediately I’m losing my s***. I gobbled down a whole can of Sprite. Halle’s laughing at me because I’m crying. This is right before the concert yesterday. I’m crying, Halle’s just laughing so hard at me because I’m freaking out. “I’ve been vegan for 10 years. I have not consumed any red meat for 10 years,” Chloe added. The clip was shared on the celebrity news Instagram account The Shade Room, and prompted sympathy from other vegetarian and vegan fans. “I’m vegetarian and it’s definitely hard to tell the difference sometimes but you know the taste of real meat and that stomach ache ain’t no joke,” one person commented. Another said: “My first time eating meat after a full vegan diet, my stomach… revolted.” Halle said in a 2017 interview with Complex that the sisters went vegan because of their mother. She explained: “One day, she was like, ‘I’m gonna try to be vegetarian for a week. You can join me if you’d like’. We started the week with her and just never went back.” In an awkward red carpet exchange at the premiere of live-action remake of The Little Mermaid, Halle was asked who she would choose to eat between Flounder and Sebastian. In the film, Flounder is a fish and Sebastian is a crab. She responded: “I would not eat either of them. They’re my friends." Read More The millionaire smuggled out of Japan in a box: Was Nissan boss Carlos Ghosn a victim or a villain? Husband ‘ruins’ dinner because of his wife’s typo: ‘The worst kind of control freak’ Billy Porter hits out at Harry Styles and Anna Wintour over Vogue cover: ‘You’re using my community’ How sizzling kitchen drama The Bear is spicing up the dating game for chefs Mick Fleetwood says his Hawaii restaurant was ‘lost’ in devastating Maui wildfires Where to find the best Guinness in London – and how to spot a bad one

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A grandfather is addicted to Lucozade despite having three heart attacks, and said it's harder to give up than class-A drugs. Garry Johnson, 65, began drinking coffee aged 12 and loved the caffeine buzz. The now-retired painter and decorator took cocaine and amphetamines in his teens, and after 15 years of on-off drug use went “cold turkey” when his son Sam was born in 1992. Keen to stay energised, he took up drinking 380ml bottle bottles of Lucozade Original, and now gets through eight a day. He's had the habit for 29 YEARS and it currently costs him around £150 a month. And at today's prices, his nearly three decade habit would have cost him more than £42,800. He had three heart attacks between 2012 and 2014 because of a hereditary heart condition, and doctors encouraged him to ditch caffeinated drinks. He gave up dairy and every other form of caffeine - but he still necks more than three litres of Lucozade a day. He said Lucozade is proving harder to give up than class-A drugs - because of the "after effect - like that lovely feeling in your mouth after you eat an expensive bit of chocolate." Garry, from Basildon, Essex, said: "I took cocaine every day but it was a piece of cake to give up - but I'd find it really hard to ever give up Lucozade. "I love it - not just the taste but the affect on my body makes me feel great. If I do go two or three hours without one, I fancy one... God knows how I'd be after two days.” He stopped using cocaine aged 30, when his son Sam, now 31, was born and went cold turkey because being a new dad was "stimulant enough". He started drinking Red Bull but found himself with migraines, and eventually moved onto Lucozade. He initially drank six a day, but has had eight a day for the last seven years. Now he goes to Tesco every day and buys one or two four-packs - depending how many bottles he already has stacked up in the fridge ready to drink. "I've always needed some kind of stimulant and eventually I realised Lucozade is perfect for me," he said. "After my heart attacks they told me to quit the energy drinks but I recently had new heart tests and my results are better than they've ever been. "I guess I've just found one that suits my body." But Garry said he doesn't even want to give up because it's a "part of his identity" - like a person's favourite shirt or their daily breakfast. He justifies the cost because he doesn't drink alcohol or smoke. He said: "£5 a day - that's less than a pint of beer today in some places." If you or someone you know is suffering from alcohol addiction, you can confidentially call the national alcohol helpline Drinkline on 0300 123 1110 or visit the NHS website here for information about the programmes available to you. If you or someone you know is suffering from drug addiction, you can seek confidential help and support 24-7 from Frank, by calling 0300 123 6600, texting 82111, sending an email or visiting their website here. SWNS Read More What I gained (and lost) by walking 10,000 steps each day for 5 months Husband ‘ruins’ dinner because of his wife’s typo: ‘The worst kind of control freak’ John Whaite says he ‘spent time apart’ from fiancé after ‘falling in love’ with Strictly pro

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Billy Porter has re-addressed the criticism he made about Harry Styles becoming US Vogue’s first-ever solo male cover star in 2019. At the time, the former One Direction singer appeared on the cover of the fashion magazine wearing a Gucci dress. Porter, who is best known for starring in the hit TV series Pose, said in an interview The Sunday Times in 2020 that he had several issues with Vogue’s decision to feature Styles, with the actor claiming that all the singer had to do to break barriers was “be white and straight”. “I was the first one doing it and now everybody is doing it,” he said. “I’m not dragging Harry Styles, but... He doesn’t care, he’s just doing it because it’s the thing to do. This is politics for me. This is my life. “I had to fight my entire life to get to the place where I could wear a dress to the Oscars,” Porter added. “All [Styles] has to do is be white and straight.” Porter is known for championing gender-neutral fashion. He wore an iconic tuxedo dress, custom-made by designer Christian Siriano, at the 2019 Oscars. At the Met Gala that same year, he wore a Cleopatra-inspired golden catsuit with wings, and arrived at the event in a golden litter carried by six shirtless men. “Watermelon Sugar” singer Styles frequently performs in gender-neutral clothing, and told US Vogue in his cover story: “Clothes are there to have fun with and experiment with and play with. What’s really exciting is that all of these lines are just kind of crumbling away. There’s so much joy to be had in playing with clothes.” “I’ve never really thought too much about what it means – it just becomes this extended part of creating something,” he added. After making his initial comments, Porter issued an apology to Styles live on The Late Show with Stephen Colbert, telling the camera: “Harry Styles, I apologise to you for having your name in my mouth. “It’s not about you. The conversation is not about you.” Porter went on to explain that the conversation is “deeper,” as it is actually about “the systems of oppression and erasure of people of colour, who contribute to the culture”. After acknowledging that there is a lot to “unpack” regarding the topic, Porter noted that he is willing to do so as long as it is without the interference of “the cancel culture of the internet”. “I’m willing to unpack it, sans the dragging and cancel culture of the internet, because I do not now, nor will ever, adjudicate my life or humanity in sound bites on social media,” he said. “So when you’re ready to have the real conversation, call a b****. OK? I’m ready to have it!” In a new interview with The Telegraph, published on Friday (11 August 2023), Porter explained how he would have better approached Anna Wintour back in 2019. Months before the Harry Styles Vogue cover was revealed, Porter had participated in a Q&A with Anna Wintour in front of Condé Nast staff. “That b**** said to me at the end, ‘How can we do better?’ And I was so taken off guard that I didn’t say what I should have said.” Now, looking back, Porter reflected on what he wished he had said: “Use your power as Vogue to uplift the voices of the leaders of this de-gendering of fashion movement.” However, as Porter reflected: “Six months later, Harry Styles is the first man on the cover.” “It’s not Harry Styles’s fault that he happens to be white and cute and straight and fit into the infrastructure that way … I call out the gatekeepers,” he said. Porter now doesn’t claim to be “the first” to push against gender stereotypes in fashion. “I know David Bowie existed, I know Sylvester existed,” he told the publication. Porter added that Styles is “white and he’s straight”, which explains why “he’s on the cover”. “Non-binary blah blah blah blah. No. It doesn’t feel good to me. You’re using my community – or your people are using my community – to elevate you. You haven’t had to sacrifice anything,” he said. Porter is best known for starring in the hit TV series Pose, for which he was nominated for three Golden Globe Awards and won the 2019 Primetime Emmy Award for Outstanding Lead Actor in a Drama Series. He became the first gay Black man to be nominated and win in any lead acting category at the Primetime Emmys. Read More What I gained (and lost) by walking 10,000 steps each day for 5 months Pink fan who went into labour during concert names newborn son after pop star Woman behind viral ‘not real’ plane tirade says her life has been ‘blown up’ Billy Porter says he is ‘back on the market’ after filing for divorce Supermodels including Naomi Campbell recreate iconic Vogue cover from 1990 Will the gendered separation in clothing ever cease to exist?

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An iconic Vogue cover, featuring Naomi Campbell, Christy Turlington, Tatjana Patitz, Linda Evangelista and Cindy Crawford in 1990, which capture the age of the Nineties supermodel, has been recreated more than 30 years later. The story, which will appear on the UK and US editions with the cover line: “The Greatest of All Time”, will be missing German model Tatjana Patitz, who died earlier this year. The original photograph appeared on the cover of the January 1990 edition of Vogue and has been reimagined for the 2023 September cover. The four models will appear in the forthcoming four-part Apple TV+ docuseries, The Super Models, as they reflect on the beginnings of their modelling careers in the late Eighties and early Nineties. The show will be premiering on 20 September. The four women, now in their fifties, are often considered to be among the first supermodels to become celebrities and known as household names outside of the fashion industry. Speaking to Vogue, Campbell said of her early days of modelling: “There was a sisterhood there, defined by caring and loyalty: when one is down you pick the other one up.” Elsewhere in the interview, Campbell recalled how her life began to change when she became famous, like when photographers captured her outside a Narcotics Anonymous meeting in 2001. “I was made to feel ashamed of my recovery,” she said. “It wasn’t that I was in hiding, but this is something you talk about when you are ready.” Meanwhile, Evangelista opened up about her own experience with Botox, after trying the CoolSculpting procedure that left her face “disfigured”. “I don’t mind and I never did mind ageing. Ageing gets us to where we want to be, and that’s for me a long life,” she said. “[Makeup artist] Kevyn Aucoin was so afraid of wrinkles and he never got them. I want wrinkles – but I Botox my forehead so I am a hypocrite – but I want to grow old.” Much of the feature focuses on what the four models have overcome and survived in their careers, such as “grunge” and the pre-#MeToo era. All four models said they largely avoided sexual exploitation despite working with photographers who have been accused of sexually inappropriate behaviour with models. Crawford explained she would avoid lots of parties, Turlington said it was down to “luck and grace”, while Campbell said she was taught to “speak up” by her family. “You’d get invited to a party on someone’s yacht and I’d think, ‘What do you even wear on a yacht? What fork do you use?’” said Crawford. “So I would just not go and, yes, I probably missed out on some fabulous opportunities but probably avoided some less than fabulous opportunities as well.” Edward Enninful, outgoing editor-in-chief of British Vogue – he will step down from the role in March to become Vogue’s global creative and cultural adviser – styled all four models for the cover shoot. Writing about the decision to put the four models on the September issue cover in his Editor’s Letter, Enninful wrote: “For such a hallowed moment, my esteemed co-conspirator Anna Wintour – editor-in-chief of American Vogue and Condé Nast’s chief content officer – and I decided there was only one thing for it.” “We had to put the legendary quartet simultaneously on the cover of both British and American Vogues.” You can read the full Vogue cover story here. The Super Models will be available to watch on Apple TV+ from 20 September. Read More Fan who went into labour at Pink concert names newborn son after her Husband ‘ruins’ dinner because of his wife’s typo: ‘The worst kind of control freak’ Woman says her life was ‘blown up’ by viral plane rant where she called passenger ‘not real’ Will the gendered separation in clothing ever cease to exist? All the top models and celebs in Victoria Secret’s new Icons campaign Government urged to remove VAT from period pants

The Eiffel Tower was evacuated early Saturday afternoon after a security alert was raised, Agence France-Presse reported. Bomb

On a balmy July weekend, a sea of purple and blue tents stretched across a field in Belgium,