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A mother has been defended after she explained why she called her daughter’s father “creepy” over the name he gave to his newborn child. In a recent post shared to the popular “Am I the A**hole?” Reddit forum, the woman – who goes by the username u/Aggressive_Buy4075 – asked if she was in the wrong for criticising the name choice. She started off her post by providing context about the situation, explaining that she got pregnant with her now 10-year-old daughter after “a drunken hook-up with a friend in her mid twenties”. While noting that the pregnancy wasn’t “the most glamorous or flattering truth,” she and her friend still “decided to keep the child and co-parent”. She also acknowledged that she and her pal were “never a couple” and “didn’t want to be one either”. The woman continued her post by explaining that when her friend and his longtime girlfriend were expecting baby, she’d “been supportive to them both” as much as possible, “without crossing any lines”. She then explained how she wanted her 10-year-old to get to know her soon-to-be half-sibling. “I’ve encouraged my daughter to help out whenever she’s staying with them during the pregnancy and to behave. I’ve also made it clear that I want the children to have a close relationship, despite having different mothers,” she wrote. “I’ve even said that if they were comfortable with it, on nights I have my daughter [and] if they ever want time alone, I’ll babysit once they have the baby. So my daughter can spend time with her sibling.” She added that while she “thought everything was great” and was excited for her “daughter to have a sibling,” that ultimately changed when her friend and his partner had their baby - and she learned the newborn’s name. “They’d named [her] using my daughter’s name,” the Reddit user continued. “[My friend’s girlfriend] didn’t seem to have any issue with this when she introduced the baby bold as brass. My friend seemed uncomfortable and wouldn’t look at me directly. I asked them what they were playing at, at which point my friend’s father said he’d take my daughter down to the cafeteria to get something to eat and left with her.” The Reddit poster noted that during the conversation, her friend told her to “calm down and not overreact”, while “his girlfriend told [her] she didn’t see the issue and it was a pretty name”. She continued to explain how she still asked the couple why they chose a name that was the same as her daughter’s. “I asked them if they’d named the baby for my daughter, trying to understand the logic here, but his girlfriend said that no it was just a pretty name she liked,” she continued. “I then asked if they planned to use a nickname or a middle name when addressing her on a daily basis and her response was that she didn’t see a need for that.” She went on to detail how she criticised the couple for their baby name choice, specifying that she told them it was a “creepy” decision to use the name. “I told them they were being ridiculous and that they couldn’t do this, I then told his girlfriend that I found this frankly creepy and told my friend he was being spineless if he was happy to go along with this,” she continued. While her friend claimed to her that their daughter “could use a nickname or something,” the woman shut that idea down by asking: “Why was it more reasonable for a girl who has used that name for a decade, to [be shamed] for her name, compared to a baby who had no concept of what a name was?” She concluded her post by noting that her friend’s girlfriend call her a “b****” for talking to her like that, after “she just gave birth”. The woman added that the new mother “asked the nurses to remove [her], saying that [the Reddit poster] was being disruptive”. “Maybe my temper is running a little too hot though and I was too harsh on her when she just gave birth. It’s just so f***ing weird,” the woman continued. She later made an edit to her post, reiterating that, although it wasn’t her decision to name the newborn, her daughter’s name shouldn’t have been an option. “I know that what they want to name their child is their choice, they could have called her Dinosaur for all I care but this is one name that should be off limits or adjusted, they even have the same surname as they have the same father,” she wrote. She claimed that she questioned her friend’s girlfriend’s intentions in the situation, adding: “Something about it just felt malicious and deliberate, as if she’s trying to replace my daughter and for them both to spring it on us like that at the first meeting? No, that was weird.” The Reddit post has since amassed more than 23,800 upvotes. In the comments, readers went on to defend the woman and question the couple for using the same name as her daughter. They also described what potential issues could arise when two half-siblings have the same first and last name. “From the outside it sure reads like she wants to replace her partner’s affection for his first daughter with his new baby. Of course it’s creepy,” one wrote, while another added: “And the suggestion that the 10 year old should use a nickname? Wow. Talk about audacity.” “Imagine two girls, same name, same city, possibly close enough to attend the same high school eventually, same parent. Imagine one has a warrant, or something that comes up on a background check for employment,” a third wrote. “Or can call and access accounts that just need an ID with the name on it and don’t verify SSN or biometrics.” Other people continued to claim that the couple’s name choice was “manipulative”, while encouraging the original poster to take legal action against her daughter’s father. “Worse than creepy. Calculated and manipulative. She wants to get rid of OP and choose the nuclear option by attacking her daughter,” one user claimed. “While no name can be claimed, this is a move full of hate and spite,” another wrote. “I would tell your daughter’s father that you will be going for full custody of your daughter and taking him for child support because you can no longer trust him to do the right thing by your daughter, how can you trust that he wouldn’t allow his gf to treat your daughter poorly based on this behaviour.” The Independent has contacted u/Aggressive_Buy4075 for comment. Read More Barbie? Ken? Venezuela?: Why baby names won’t be boring for much longer Adele says she wants to have a baby with boyfriend Rich Paul ‘soon’ TikTok theory on why there are so many girls named Bella at Bama Rush goes viral Khloe Kardashian officially changes son Tatum’s last name Grandmother and grandson who had sepsis at same time ‘lucky to be alive’ Cancer-hit dad who planned own funeral outlives three-week prognosis

Whether you’re looking for a break amid the peaceful locks of Scotland, the rugged coast of Northern Ireland, the picture-postcard villages of England, or the rolling hills of Wales, staycations are clearly here to, well, stay. But, for many of us, a short break needs to deliver not just a change of scene, but also the opportunity to be pampered and coddled at a swanky spa, indulge in our favourite hobbies, such as golfing or clay-pigeon shooting in glorious grounds, or learn new skills from esteemed experts, such as a renowned chef heading up a hotel’s cutting-edge kitchen. So, if you’re after a gourmet culinary break, during which you can not only eat great fodder but learn how to prepare and make it too, then a trip to a hotel with a cookery school should be right up your street. Fortunately, the UK is abundant in hotels that boast destination restaurants, which are more than happy to open up their kitchens and recipe books to guests, and share their skills and tricks of the trade. From grand hotels with Michelin chefs to cosy country kitchens with skilled and friendly tutors, take your pick from our round-up of the UK’s best hotels with cooking classes – many of which offer day courses, too. The best UK hotels with cookery schools are: Best for a small and cosy course: Northcote Best for a friendly vibe: Lainston House Best for Michelin-star restaurant: Belmond Le Manoir aux Quat’Saisons Best for seafood-lovers: Rick Stein Best for a relaxing course: Llanerch Vineyard Best for a castle-based course: Swinton Park Best for Aga fans: Eckington Manor Best for a small and cosy course: Northcote Location: Langho, Lancashire This is arguably the most talked-about foodie hotel in the North West, with the restaurant having retained its Michelin star for 20 years. In the cookery school, you can learn how to master everything from bread and seafood to spicing and Mexican fare with a range of different courses run by Rick Ogden and Ben Hinchliffe, along with guest chefs. Up to six dishes will be demonstrated, and you’ll get the chance to cook at least four yourself, as well as enjoying a two-course lunch as part of the experience. Best for a friendly vibe: Lainston House Location: Winchester, Hampshire This magnificent 17th-century William and Mary country house hotel is home to Season, a state-of-the-art cookery school, located in the characterful old well house. It runs half- and full-day courses, covering everything from stocks and sauces to French classics and much more. There’s a relaxed, friendly vibe and an emphasis on provenance, where possible using local produce, much of which is grown in the on-site kitchen garden. There are 50 individually designed guestrooms in the hotel, plus a three-AA Rosette restaurant, The Avenue. Best for Michelin-star restaurant: Belmond Le Manoir aux Quat’Saisons Location: Great Milton, Oxfordshire The Raymond Blanc Cookery School, set in the glorious grounds of his 13th-century manor house hotel and restaurant, caters for beginners right through to experienced cooks, and is one of the only cookery schools in the world that enables you to learn in the kitchens of a two-Michelin-starred restaurant. The head tutor, Mark Peregrine, is one of the best in the business (he helped Blanc get his first Michelin star) and the kitchen itself is as high-end as you can imagine. If you can afford it, unwind in one of the luxurious bedrooms of the hotel afterwards and feast on the hotel’s renowned cuisine. Best for seafood fans: Rick Stein Location: Padstow, Cornwall Preparing fish in Rick Stein’s bold yet simple style in this stunning kitchen overlooking the Camel Estuary is as good as it gets when it comes to seafood cookery – this is serious cooking in a relaxed environment. You can stay in one of the 16 coastal-inspired rooms of Stein’s flagship seafood restaurant a short walk away, or opt for one of his other hotels. Either way, you can dine in one of his many eateries in this charming seaside harbour town, which is increasingly known as Pad-stein. Book now Best for a relaxing course: Llanerch Vineyard Location: Vale of Glamorgan, Wales This stylish hotel is located on a working vineyard just 12 miles from Cardiff, with 10 chic rooms and suites spread across the main farmhouse and an adjacent annexe, as well as separate cottages. The hotel is also home to a fabulous bistro, formal dining restaurant and the Angela Gray Cookery School. Angela runs classes lasting from a few hours upwards, in which she promotes cooking as relaxing and even meditative, yet packs in the prepping and cooking of plenty of dishes. Choose from themes ranging from pastry to Italian fare, all of which will see you taking some of your culinary delights home with you at the end of the day. Best for a castle-based course: Swinton Park Location: Masham, North Yorkshire Set in a 17th-century, 30-bedroom castle hotel within 20,000 acres of grounds in the Yorkshire Dales, the cookery school is run by chef tutor, Luke Palmer. It’s housed in a converted Georgian stable wing and offers an impressively wide range of courses, all of which include an element of hands-on, practical cookery, using locally sourced food where possible. Best for Aga fans: Eckington Manor Location: Eckington, Cotswolds This cookery school blends beautifully into the rural background, based as it is in the Dutch barn of a 26-acre working farm and hotel. Courses are designed to be challenging but fun, and range from modern British classics to Aga cooking, and from restaurant dishes at home to bread making. Read more of our UK hotel reviews: The best UK hotels with swimming pools The best family-friendly UK hotels The best Cornwall hotels Read more about UK travel: The best London hotels for afternoon tea England’s best foodie hotels and pubs Best spa hotels in the Cotswolds Read More Best luxury UK hotels 2023: Where to stay for great food, family adventures and spa retreats The ultimate foodie guide to Copenhagen 10 of the best hotels for golfers in the UK and Ireland 2023: Where to practise your swing in style 9 best adventure holidays in the UK that adrenaline seekers will love Best October half-term holiday destinations in the UK for a 2023 staycation 7 best activity holidays in Wales for couples and families

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Dr Alex George has revealed that more than 150 days without alcohol has been “a challenge” but has made a “huge difference” to his life. The former Love Island star, TV doctor and now the UK government’s youth mental health ambassador shared that drinking at weekends would sometimes affect him for up to four days afterwards. The 32-year-old quit his A&E doctor job 18 months ago to focus on bringing the public accessible health advice, often on TV – including Channel 4’s Naked Education – and five months ago, he cut out booze too. “It’s made a really huge difference,” George says. “I get to bed at 9pm every night, I wake up at 6am, I listen to music, I play music, I go to the gym, I spend quality time with a small number of people – I’ve developed really, really strong boundaries about how I spend my time and who I spend it with.” It’s an “investment” in himself, he says, but it isn’t always easy. “When you’ve got a bank holiday weekend and a lot people are sat in a beer garden – that is a challenge. Because even if you’re not addicted to alcohol, and you’re just a part of the British culture, you’ll feel challenges of not drinking in those times. “But it’s looking at what will future Alex be grateful for – you know, that delayed gratification.” It’s a topic he explores in his latest book, The Mind Manual, on the mental fitness foundations to give us all a boost – just in time for Mental Health Awareness Week (May 15-21) – including how to hold better boundaries and why mistakes are part of life. “I didn’t like how alcohol made me feel,” George, who also hosts the walking and wellness podcast Stompcast, says. “I was drinking pretty standard-ish for a young person in their 30s, but after four, five or six beers on a Saturday night, I’d feel bad – that would affect me a small percentage [of the time] all the way up to Tuesday or Wednesday.” “It affected my desire for the gym, it affected the way I ate, it affected the relationship I had with myself – so I had a really honest conversation with myself.” His book is about asking people to challenge things: “Question why are you doing this behaviour?” During some self-reflection when he was still working in A&E, George says he realised he wasn’t practising what he preached. “I thought, ‘I’m here talking about finding balance and looking after your own mental health, and I’m actually damaging my own mental health by doing too much.” Self-worth is often so tied up with the roles we have in our careers, so it was a difficult decision to leave, he says. “Since the age of 12 or 13, I’d wanted to be a doctor. You sacrifice a lot, university is tough, I worked in King’s College Hospital then Lewisham Hospital [London]. It was my passion, I covered a lot of the pandemic – on social media, it was my identity. “But I think sometimes, it’s really, really important to remember that just because your identity is a part of your life, it doesn’t have to be your identity your whole life. Walking away or changing direction [doesn’t mean] that time of your life is now devalued. “Even though I am not ‘Alex the A&E doctor’ anymore, it is all ingrained in who I am.” He’s had a significant impact as a public health doctor though, securing £79million of funding towards mental health support teams in schools in 2021. He’s thankful for the platform Love Island fame afforded. “Of course, if it wasn’t for that show, I wouldn’t have got that [money] for the kids.” He also started the #postyourpill campaign on social media – trying to banish the stigma around taking medication for mental health issues, like the anti-depressants he was prescribed last year. He’s also tirelessly campaigned for suicide prevention awareness and better early intervention for people with mental health issues, after his 19-year-old brother Llyr died by suicide in 2020. Heartbreakingly, George had been due to go home to Carmarthen, Wales, to see his family for the first time since the pandemic. “The week before my brother passed away, my best friend’s dad was terminally unwell and I stayed in London. In that time that I stayed, my brother passed away, so I could have seen him. “You question whether that’s a mistake or not. It’s very complex, because you don’t see the bigger picture always. [If] you know that a decision would have a certain outcome and it was a negative outcome, you wouldn’t make that decision a lot of the time. “I think that’s probably one of the biggest ones that I’ll have to live with.” Now though, George says he’s received “thousands – if not tens of thousands – of messages” and comments in person from strangers struggling in a similar way to Llyr, but saying they’ve now got help. “How many lives have been saved off the back of Llyr’s death? There’s an element of, ‘What can we control?’ I can’t turn back time, all I can do is try and support other people with their mental health.” The book discusses the ‘mental health toolkit’ George developed while he was grieving and growing – “Not just as a tribute to Llyr but as a tribute to the mental anguish I have faced in life, both before and since his death”. It includes written exercises to help readers audit their feelings as well as ‘universal truths’ to cling to in dark times, like “sleep is a saviour” and “connection is your superpower”. He adds: “Grief is with us for life. It’s never OK that person has died.” But we can find ways to “organise” that grief in our minds. Plus, difficult times are key for personal growth. “Sometimes, you have to walk through hell,” he says, “It sounds really dark, but in some ways, through difficult experiences, you learn a lot by yourself. You will know your resilience and your ability to cope with things. You also learn what helps you cope.” For George, that means walking (“a lifeline for me”), a few close friends and hiit classes at the gym. “In the last few years, there have been some significant highs and lows, but I do think what I’m grateful for is that in adversity, you learn a huge amount. I endured.” The Mind Manual by Dr Alex George is published by Aster, £20. Available now in paperback, and also as an ebook and audiobook. The Samaritans helpline is available 24/7 on 116 123. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Everything you need to know about Sophie, the new Duchess of Edinburgh Beyonce kicks of Renaissance tour in string of glamorous outfits Pensioner, 85, shares the simple switch that’s helped him to do 650,000 press-ups

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Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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Boom. In the colossal Pinwheel galaxy, 25 million light-years away, a star has just exploded