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Forget pizza pie…this is pizza AI! Domino’s reveals national dish-inspired pizza toppings for countries competing in the Eurovision final. But they have all been made with artificial intelligence. As the stand-in host nation for war-torn Ukraine, the UK - with Mae Muller singing for glory - has been given a Beef roast dinner speciality pizza. It comes with potatoes on a bed of gravy, covered in horseradish sauce. France has Coq au Vin braised chicken, with diced potatoes and rosemary garnish. Germany’s toppings are Bratwurst sausage loaded over chips, drizzled with ketchup and mayonnaise. There is Carbonara pasta, bordered with pepperoni slices, on a pizza for Italy. Paella with clams and prawns – finished with a sprinkle of spring onions, is dedicated to Spain. Sweden has a fish with sliced tomatoes, chopped radishes and onions topping. Ukraine has a trademark Chicken Kyiv, dressed in lemon and dill. Meanwhile Australia - in Eurovision since 2015 - has Fairy Bread, an old-fashioned Aussie snack made from white bread, butter and ‘hundreds and thousands’ sprinkles. A Domino’s spokesperson said: “With Eurovision being one of the busiest nights of the year for Domino’s, the nation’s favourite pizza brand, has cooked up a treat for the senses. “By challenging AI to imagine what a limited-edition pizza for all the favourite competing countries would look like. “Domino’s set AI system MidJourney to work, curating completely unedited Eurovision-inspired pizza toppings for The Big Five countries and a few other nations. “Passing the reins to AI, pizzas generated varied from a somewhat delicious looking Roast Dinner to Carbonara and a clam and prawn loaded Paella pizza. “Signature dishes were also generated for host nation Ukraine in the form of Chicken Kyiv pizza. “And Australia, to see what the country that has competed in the competition since 2015 – to everyone’s bewilderment – would serve up. “And it’s Fairy Bread pizza. “A country and party staple of bread spread with margarine and covered in hundreds and thousands.” Sam Wilson, AI mastermind at Domino’s said: “Pizza brings everyone together, just like Eurovision. “So we challenged AI to generate the perfect pizza for each nation. It’s no surprise the classic Sunday Roast was Britain’s pizza of choice, but we didn’t expect Fairy Bread for Australia. “We’re rooting for Mae Muller this weekend and look forward to seeing her waving the flag for the UK. “But we won’t be giving AI a role in our kitchen just yet.” The Eurovision contest saw over 161 million people worldwide tune in last year. With an estimated 8.93 million people in the UK watching the finale ceremony in 2022. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

The season two premiere of And Just Like That brought back a familiar face for many loyal Sex and the City fans, and no, it wasn’t the upcoming cameo from actor Kim Cattrall as Samantha Jones. The second season of And Just Like That, which debuted on Max on Thursday 22 June, saw the return of Carrie Bradshaw’s beloved Vivienne Westwood wedding gown, which she wore to her failed wedding to Mr Big (Chris Noth) in the 2008 Sex and the City movie. When Sarah Jessica Parker was photographed wearing the fan-favourite bridal gown in the streets of New York City last November, many fans wondered the reason for its reprise. Now, the season two premiere has revealed that Carrie dons the flowing gown to none other than the Met Gala. Warning: Spoilers ahead In the season two premiere, Carrie works with an up-and-coming designer named Smoke (Bethlehem Million) to create a custom design for the annual fashion event, themed “Veiled Beauty”. But when things go awry, the columnist resorts to her fashion archive and pulls the wedding dress out of her closet. “I may have something,” Carrie tells Smoke during the episode. “I’ve only worn it once. It’s not the best memory.” She even decides to wear the same bird-like headpiece that she wore to her wedding, but this time pairing it with teal gloves, teal heels, and a matching teal cape that Smoke had made. Although wearing the same wedding gown twice may seem like bad luck to some, Parker revealed how the new season of And Just Like That was able to give the dress “new life”. In an interview with People, Parker detailed how she and And Just Like That showrunner Michael Patrick King wanted to change the narrative surrounding the iconic dress by breaking it out for season two. “How would it become something else?” the actor told People. “How would we layer it and give it a new life and have it feel modern and change the poetry that surrounded that dress from a lot of really painful but important memories that I don’t think Carrie really wanted to let go of, especially given this loss?” King – who directed the original Sex and the City movie – noted how they wanted first-time viewers to relate to the moment as well, despite not knowing the original importance of the wedding dress. “It must mean something for someone who has never seen the scene where Carrie is left at the altar,” King told People. “So, you just have to create a story, like in that case, the Met Ball, which is named Veiled Beauty, which gets me to wedding veil, which gets to wedding gown, and then Carrie tells Smoke: ‘It wasn’t the best memory.’” “All you need to know is it was a bad moment that she’s putting it on, and then everybody gets to enjoy the gown.” And just like that, fans of the series took to Twitter on Thursday to applaud Carrie for repurposing the iconic wedding dress for the Met Gala. “CARRIE WEARING HER WEDDING DRESS AHH LOVE THE CHANGING THE NARRATIVE TO THAT DRESS,” one viewer tweeted. “I know it was supposed to be a sad moment but when Carrie threw on her wedding dress and veil and rocked it with them shoes and cape I was like yass!!!!” another person said. “Take that pain and sashay that gala”. A third fan wrote: “Carrie Bradshaw repurposed the Vivienne Westwood wedding dress and wore it to the MET Ball!! What a way to honour her,” which appears to refer to the designer’s death in December 2022. Although the return of the wedding dress was a nice surprise for fans of the original series, Parker and King detailed the lengths they had to go to retrieve the Vivienne Westwood gown. “We weren’t entirely certain that we could get the dress back,” Parker told People. “It was in London and unearthing it was complicated – getting it through customs in time and then making sure was this, in fact, the original dress? The colour looked different.” Not to mention Parker worried about fitting into the dress more than a decade later, adding that it “was terrifying to put it on”. “It was really incredible and fun and thank goodness it fit!” Parker said. “It was very special to have it back in our possession for a brief period and to figure out how it helped tell this story now.” The first two episodes of And Just Like That season two are available to stream on Max. Read The Indpendent’s two-star review here. Read More And Just Like That season two review: A toothless imitation of Sex and the City Sarah Jessica Parker’s son James explains why it feels ‘weird’ watching And Just Like That Sex and the City stars recall ‘near-death experience’ that occurred while filming season three Glastonbury 2023: All the best fashion at the biggest UK festival of the year Warehouse advert featured ‘unhealthily thin’ model, ASA rules Glastonbury festival fashion might not even exist anymore

When it comes to food safety, none of these phrases means what you think it means.

As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

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Since Netflix’s Wednesday premiered last year, the show’s titular character (played by Jenna Ortega) has become a fashion icon. Yet, before she graced our screens in streaming format, I was long obsessed with Wednesday Addams’ style in the Christina Ricci-starring movies from the ‘90s. For a fashion-obsessed writer, whose idea of a perfect outfit involves an all-black ensemble, Wednesday Addams is the epitome of style.

A-Level results day can be joyous for some – a time to celebrate their hard work and look forward to the next chapter of their life. For those who don’t get the grades they were expecting or hoping for, however opening the fateful envelope can spark a range of unpleasant emotions – shock, sadness, regret, and even shame. “Receiving your A-Level results, or any result at all, can be a tough moment in one’s journey, with the outcome possibly impacting one’s plans for the future,” says Dr Jeri Tikare, clinical psychologist at Kooth Digital Health. “Bearing this in mind, it’s easy to see how one can be left with tricky feelings if the results do not meet one’s expectations.” If your teen is unhappy with their results, they’re going to need your support in dealing with the disappointment and navigating their next steps. Psychology and education experts advise on how you can be there for your child on results day and beyond… Be empathetic On results day, it can be helpful to deal with the emotional fallout first, before discussing next steps, such as university or career options. “Make them aware that it is natural and possible to have a mixture of emotions – some of which could include sadness centred around the loss of their dreams of success, anxiety about what the future holds, anger at the self (‘I should have worked harder’), anger at others (‘They did not offer me enough help’), and other emotions,” says Tikare. Instead of brushing their reactions under the rug, try openly discussing and normalising whatever feelings arise. “We know that repressing our emotions can lead to heightened stress and anxiety,” says Tikare. “Recognising and acknowledging the emotions that the student is experiencing can serve as an initial step towards effectively addressing them.” Try to avoid cliches, says Catrin Owen, careers adviser for Working Wales: “Telling someone who’s worked incredibly hard for years towards getting these grades that ‘everything happens for a reason!’ can be like rubbing salt in a wound, and could cause them to become more upset with how their results have turned out.” Don’t make them feel worse On the other hand, recriminations aren’t likely to help. “Rather than focusing on any negativity about exam performance, chances to have revised harder or emphasising what they’ve missed out on, look at all the options and reassure them making a different plan isn’t the end of the world,” Owen adds. “It’s the start of their future, and there are so many opportunities for them to get excited about – whether that’s finding a different course or uni place, going into a different form of training like an apprenticeship, or deciding to enter the world of work now.” Offer guidance “Try to resist the urge to ‘save’ the young person,” Tikare says. “Let them know how proud you are of them, that it is not the end of the world and that despite the pain, things like this happen.” Instead of jumping in and telling your teen exactly what to do now, help them consider their next steps. “Now the initial emotions have passed, it’s time to make a plan,” says Owen. “Speaking to a professional can really help as they can give an objective and impartial view of the situation, and offer solutions you might not have considered yet. “Whether that’s speaking to your school about querying a grade, getting set up with clearing, or contacting a careers adviser – expert guidance can help take the weight off your shoulders as a parent and can reassure you that your child is getting the best help possible.” Signpost support If your teen is continuing to struggle in the weeks after results day, encourage them to seek further support if they need it. “It can be helpful for the student to reach out to trusted people around them, whether it’s a friend, family member, teacher, or counsellor,” says Tikare. “Having someone to talk to can provide emotional support and a listening ear. Remind them that they do not have to go through this alone.” And finally, Owen adds, “Focus on the positives – planning their future is exciting, even if there are curveballs.”

Chipotle Mexican Grill Inc. is anticipating that people using appetite-suppressing drugs for weight loss will go for its