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Sienna Miller is currently expecting her second child, it has been reported by multiple outlets. Photographs of the Lost City of Z star published by People magazine reveal Miller with a visible baby bump while on a beach holiday in Ibiza. The 41-year-old actor was pictured in a brown string bikini, with gold accessories, and could be seen smiling as she enjoyed the sea breeze. In one image, she wrapped a grey towel with a red stripe around her hips, accentuating her growing bump. Her second pregnancy comes 10 years after the birth of her first child, Marlowe, whom she shares with her former fiance, The Sandman star Tom Sturridge. According to the outlet, Miller was seen spending time with her boyfriend, actor Oli Green, in St Tropez before arriving in Ibiza. She has not commented publicly on her pregnancy and it is unclear what stage she is in. The Independent has contacted Miller’s representative for comment. Last December, Miller opened up about being a parent to British Vogue. She said she “loves being a mother”, adding: “It’s what I do best.” However, the American Woman star has also felt “pressure” to expand her family after turning 40. Speaking to Elle UK, Miller described questions surrounding whether she should have more children and why she has not as “a really loud noise”. “Biology is incredibly cruel on women in that decade – that’s the headline, or it certainly was for me,” she said. “Then I got to 40 and I froze some eggs. Having been really focused on the need to have another baby, I’m just like, if it happens, it happens. That kind of existential threat has dissipated.” Miller and Sturridge dated from 2011 to 2015, and their daughter was born in July 2012. They continue to be good friends and co-parents, and have been known to travel together and stay at one another’s houses as they continue to put Marlowe first. “It’s not like there’s a structure for custody,” Miller told Elle UK in 2019. “We make it work. It’s not conventional.” Reflecting on her relationship with her daughter, Miller told People: “When you are raising a child you see aspects of your character in that person, reflected back, and it’s the most loving, intense relationship that I have. There’s nowhere to hide. “She knows me, I know her. She’s really stubborn, which is very like me. I see her as her own person but I also see genetic things. She’s heaven, my kid.” Read More No music, no ball games, no fun: society is wiping out play Comedian Mark Watson says three-year affair was way of avoiding ‘the fact I wasn’t special’ Rihanna and A$AP Rocky reportedly welcome second child together Jana Kramer reveals she couldn’t brush her teeth for three months while pregnant Mom documents at-home abortion to destigmatise abortion pills Rumer Willis addresses criticism over breastfeeding photo with her child

Women are being invited to share their experiences of periods, pregnancy and the menopause to shape the future of healthcare for females in England. The Women’s Reproductive Health Survey will help the Government better understand reproductive health and ensure services meet their needs. It forms part of the Women’s Health Strategy, which was launched in 2022. The 10-year blueprint will aim to tackle disparities in women’s health and ensure services “listen to women’s voices”. Women’s health ambassador Professor Dame Lesley Regan said: “We need to make healthcare work for women and girls – and for it to fit around their lives. “There’s no point bolstering services if they can’t be accessed, or the support available doesn’t work for them and meet their needs.” Women have previously described difficulties accessing reproductive health services. Often health services are not ‘joined up’, leading to multiple visits and appointment delays Dr Rebecca French Questions included in the Women’s Reproductive Health Survey will centre on period pains, how women prefer to access contraceptive services and the levels of support received for menopausal symptoms. It is open to women aged 16 to 55 in England and will run for six weeks from September 7. Dr Rebecca French, an associate professor of sexual and reproductive health research at the London School of Hygiene & Tropical Medicine, said women should be able to “make informed decisions about their own reproductive health and wellbeing”. “For most women, it can be nearly 40 years from their first period to menopause. “Women have previously described difficulties accessing reproductive health services, for example, to get contraceptive supplies, to access fertility treatment or to obtain an appointment with a gynaecologist. Often health services are not ‘joined up’, leading to multiple visits and appointment delays. “We know that poor reproductive health not only has a negative effect on health in general but can also impact women’s mental health, relationships and finances. “Further research is needed to better understand inequalities across England so that women and people described as female at birth are able to make the choices they need for their own reproductive health and wellbeing.” Maria Caulfield, the minister for the Women’s Health Strategy, added: “Women and girls deserve the best healthcare at every stage of their lives, but we simply can’t deliver that without listening to their lived experiences and concerns. “Women should always have a say in their own healthcare, whether that’s in managing pregnancy and fertility or dealing with the challenges of the menopause in the workplace. “I would encourage every woman to complete the survey on reproductive health as soon as they’re able and ensure their voice is heard.” Other measures included in the Women’s Health Strategy are funding to set up women’s health hubs across England and a new online tool on gov.uk for people to access easily information about IVF in their local areas. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 4 key activewear trends for autumn workouts How to style your home like a professional One in 10 ‘spending beyond their means’ – try these 7 cutbacks guaranteed to save families money

Since the start of the 2023 World Cup, Samuel Schmidt felt tension rising on the

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Scrolling through TikToks isn't just about crying at dog rescue videos, laughing at unhinged dating drama, or perusing last weekend's best Eras Tour outfits. The app has become a go-to destination for discovering slept-on products from beauty to clothes to some of those weird Amazon gadgets you never knew you needed (until you suddenly can't live without them). So what are the products that made R29 editors stop scrolling long enough to hit the "buy" button? Whether it's a soul-snatching suction vibrator, a perpetually sold-out kitchen appliance, or a versatile maxi dress, we've unearthed some real hidden gems just through our FYPs. And since we're not about gatekeeping, we thought we'd let you in on all our TikTok faves that actually live up to their viral hype.

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Fashion influencer and model Wisdom Kaye has spoken out to defend skinny jeans from Gen-Z ridicule. The dated denim has received widespread backlash from younger generations and fashion retail platform VIAVIA only added fuel to the fire when it posted a TikTok on 4 September, in which it interviewed a number of Gen-Zers on which fashion trend “absolutely needs to die”. Multiple interviewees were vehemently against skinny jeans, with one proclaiming: “If you’re rocking skinny jeans, take that sh*t off, go to the thrift, go get some baggy sh*t.” Meanwhile, another added that they looked “especially” bad on men, and one woman said she was trying to convince her boyfriend to stop wearing them. Since its posting, the video has received over 2.1 million views and 5,800 comments, the majority of which consist of millennials defending skinny jeans. Amid the ongoing skinny jeans discourse, fashion model and influencer Wisdom Kaye decided to weigh in on the debate. Kaye posted a video to his 9.2 million followers, stitching VIAVIA’s original video with a video of him styling a pair of black skinny jeans with black boots. The influencer went on to show viewers different ways to style a variety of pants with a skinny fit, including a leather pair and a grey pair. The video racked up over 2.3 million views and over 8,500 comments, with users commended Kaye for illustrating to viewers how skinny jeans could be styled in an updated way. Kaye went on to upload the same TikTok video to X, formerly Twitter, where it received 9.7 million views. “I don’t defend skinny jeans because I love them but becuase I think the hate is stupid,” the model wrote beneath the video. “People swear you can’t look good in them when that’s just not true, I admit typically they’re not styled interestingly but the jeans themselves aren’t the issue. Also baggy does not always equal good.” Kaye highlighted that fashion trends have been cycling in and out at a breakneck speed in recent years, adding that “hating on skinny jeans for being outdated is kinda outdated” when trends are “continuously becoming less relevant as everything is just kinda existing all at once”. @wisdm8 IMAGINE WEARING THESE ?? ♬ original sound - Wisdom Kaye Viewers agreed that the baggy versus skinny jeans debate really depended on how the items were styled, while some theorised that some people were hopping onto the hate train simply for the sake of trendiness. “There’s literally nothing wrong with skinny jeans,” one viewer wrote. “It’s just how you style them and the shoes you wear that makes it.” Meanwhile, someone else commented: “People are such conformists. Skinny jeans were in style til last year now suddenly everyone pretends to hate them.” Another added: “All the people hating on skinny jeans are gonna be the first to jump on them as soon as they’re trendy again.” As Y2K fashion continues to establish itself as the fashion era that inspires Gen Z the most, many millennials who grew up during that time will continue to marvel at how quickly some not-so-old trends have come back into play. Many also plan on holding onto their skinny jeans regardless of trends. Read More Love Miu Miu’s ballet flats? Nail the ballerina-inspired style with these similar high-street pairs Hairstylists warn against Sofia Richie’s viral ‘lazy girl’ updo: ‘My least favourite for damage’ Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

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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