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Joe Alwyn has attended a dinner hosted by Celine artistic director Hedi Slimane during the 2023 Cannes Film Festival. The British actor was photographed at the event at Hotel du Cap-Eden Roc on Monday night (22 May). It marks the 32-year-old’s first appearance at a public event since he and Taylor Swift reportedly split up in April after six years together. Alwyn, who has writing credits for several of Swift’s songs under the pseudonym William Bowery, stepped out in a pale pink satin button-down shirt, a black suit jacket and black trousers. Other celebrities who attended the fashion house’s intimate dinner included model Kaia Gerba, Blackpink member Lisa, and BTS member V. Neither Alwyn nor Swift, 33, have publicly addressed or confirmed their break-up. The pair preferred to keep their relationship private when they were dating and rarely spoke about one another with the press. Entertainment Tonight first reported the split, quoting a source as saying that the “relationship had just run its course” and that the split was “not dramatic”. Another source told People on 10 April that the couple “had rough patches before and always worked things out, so friends thought they would take some time apart but eventually come back together”. However, the couple “ultimately” decided that they “weren’t the right fit for one another”, the source added. The “We Are Never Ever Getting Back Together” singer is currently on her Eras Tour, which began on 18 March and is set to end on 9 August. Alwyn, who usually attended Swift’s shows in support of the singer, had not been seen at any of her concerts since the tour began. Swift sparked rumours that she has been dating The 1975 frontman Matty Healy after he appeared at several of her shows and joined Phoebe Bridgers on-stage to open the pop star’s show in Nashville. Healy, 34, played the guitar during Bridgers’ song “Motion Sickness”. The two musicians have been spotted multiple times together since she ended things with Alwyn, including at several locations in New York City. This week, Swift told her audience in Foxborough, Massachusetts, that she has “never been this happy in my life in all aspects of my life ever” amid the rumoured romance. A video shared to TikTok showed the singer saying: “It’s not just a tour, I just sort of feel like my life finally feels like it makes sense. So I thought I’d play this song which brings me a lot of happy memories.” Read More Maya Hawke raises eyebrows at Cannes as she pirouettes down red carpet Taylor Swift tells fans she’s ‘never been this happy’ amid rumoured Matty Healy romance Sylvester Stallone’s daughters call Rocky star a ‘savant’ when it comes to their dating lives Taylor Swift tells fans she’s ‘never been this happy’ amid Matty Healy rumours Let’s not judge Taylor and Matty – rebound relationships aren’t always doomed Taylor Swift fans in dismay over new photo ‘confirming’ Matty Healy romance

Health campaigners have called for the “overdue” release of new baby food and drink guidelines over concerns about the amount of sugar infants are consuming from popular shop-bought products. Action on Sugar, along with 16 other groups including The Royal College of Paediatrics and Child Health, Obesity Health Alliance, British Dental Association and the World Cancer Research Fund, have signed an open letter to Health Secretary Steve Barclay urging the release of the guidelines to ensure that all food and drink products marketed to babies are nutritionally appropriate. A letter has also been signed by baby food companies Babease, Little Dish and Little Freddie, calling for the release of the guidelines to create a level-playing field. Action on Sugar said many baby food brands were already reducing sugars but there were still products marketed as suitable for infants and young children with unsuitably high levels of sugars. Late last year, Action on Sugar analysed almost 100 baby and toddler breakfast products, finding that all of them included nutrition or health claims on their packaging and 86% used a “no added sugar” or “only naturally occurring sugars” claim, despite many adding sugar in the form of fruit or vegetable juices, concentrates, purees and powders. Earlier last year a British Dental Association (BDA) study of 109 baby pouches aimed at children aged under 12 months found more than a quarter contained more sugar by volume than Coca-Cola, with parents of infants as young as four months being marketed pouches that contained the equivalent of up to 150% of the sugar levels found in the soft drink. A survey of more than 1,000 UK parents with children aged six to 36 months old found 91% supported the Government in taking action to ensure all food and drinks available in the baby aisle were nutritionally appropriate according to NHS recommendations. An unhealthy diet high in saturated fat, salt and sugar and low in fruit and vegetables is the biggest cause of preventable ill health globally Dr Kawther Hashem, campaign lead at Action on Sugar It is recommended that infants under the age of two should avoid sugar-sweetened drinks and food with added sugar. After this, free sugars should provide no more than 5% of their daily energy intake (approximately 14g). Dr Kawther Hashem, campaign lead at Action on Sugar and research fellow at Queen Mary University of London, said: “An unhealthy diet high in saturated fat, salt and sugar and low in fruit and vegetables is the biggest cause of preventable ill health globally. “Given this, all food and drink companies should act responsibly and commit to improving their products as part of Government and NHS guidance and provide peace of mind for parents when buying foods for their young children.” A Department of Health and Social Care spokesman said: “We are developing guidelines for industry to improve the nutritional content of baby food and drink. “More broadly, thanks to our sugar reduction programme, we have delivered dramatic reductions in the amount of sugar in foods eaten by children – including a 14.9% decrease in the sugar content of breakfast cereals and a 13.5% reduction in yogurts and fromage frais.” Censuswide surveyed 1,004 UK parents of children aged six-36 months between November 2-3. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Period advice now being offered by Amazon’s Alexa Male characters in role-playing video games ‘speak twice as much as females’ The staggering spend of wedding guests revealed

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Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’

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