We’ve already covered so many of the season's denim trends, including denim maxi skirts and wide-leg jeans. Now, we’ve scoured our favorite retailers in search of the best boyfriend jeans. The style’s name suggests a worn-in, relaxed-fit pant that looks like you borrowed it from your boyfriend. Whether or not you have a boyfriend, the masculine silhouette can be found everywhere now. So while it would be lovely to snag a free pair of jeans from a man’s closet, we’ve looked online and curated many boyfriend jeans for women. Because like Cher said, “A man is absolutely not a necessity.”

A summer of road trips powered by premium gasoline is about to get more affordable. Gasoline makers in

If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? 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 London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

Ed Sheeran got a brutal grilling when he went to work on a Chicago hot dog truck that's known for their Karen's diner-inspired insults. The 32-year-old joined The Wieners Circle where he served up food to screaming fans who had been to his concert. “We’re gonna have Ed Sheeran here at the motherf****** Wiener’s Circle and I’m gonna teach that w***** how to make a f****** hot dog", one employee shouts. They then turn to the award-winning artist and insist: "Shut the f*** up and shove [a hotdog] up your a**". Sign up to our new free Indy100 weekly newsletter

Scandinavian style has long been associated with a chic, pared-back wardrobe. Think boxy oversized blazers, crisp shirting, and no-fuss straight-leg denim. Much like French-girl fashion, it’s a look that’s emulated by people all over the world – but not just sartorially. For our homes, it means a focus on function with clean lines, pale hues, soft lighting, and cosy materials like sheepskin rugs and mohair throws. Ever inspired by confronting frigid Nordic winters, the aesthetic embraces the concept of “hygge” (pronounced ‘hoo-ga’). This Danish and Norwegian term describes a mood of cosiness and “comfortable conviviality” characterised by feelings of wellness and contentment. With autumn creeping in and chilly, lengthy evenings around the corner, here’s how to incorporate Scandinavia’s enduring design principles into your home – just in time to stave off the winter blues. Luxury London-based interior designer Naomi Astley Clarke begins, “your home should promote guilt free and unconditionally relaxed living in a beautiful atmosphere. In this uncertain world and especially when it’s freezing outside, our homes continue to be our security blankets.” To make your sanctuary as hygge as possible, she advises: “first ask yourself – how do I need my space to make me feel? For example, in your bedroom, you’ll want to be calm, cosy, and well rested. Think about the colours, textures, and things that will help you achieve those feelings.” In keeping with the Scandinavian love of the natural world, consider layering your space with a range of organic materials such as blonde and charred woods, linen, waffled cotton, jute, sheepskin, and leather. Astley Clarke adds, “imagine a scheme with timber floors, a plush, deep pile rug, and billowy linen curtains, broken up by mid-century wood furniture. Tall indoor plants in oversized vintage urns bring lush height and depth to the space. And if you’re after a more luxe look, incorporate some mixed metal details and marble finishes." If you’re wondering where to begin in your own sanctuary, consider the lighting. A dazzling overhead light can be quite the mood killer. Instead, varied and layered lighting – a mix of floor and table lamps, wall lights, and pendants – will cast a pleasing glow around your space for the ultimate hygge factor in the darkest months of the year. Lighting design studio, lights&lamps, has just collaborated with lifestyle creator and co-author of Scandi Rustic Reena Simon, on a range of hygge-inspired fixtures in aged brass, natural walnut, and charred wood. The collection features warm-toned bulbs and layered linen shades, designed to soften a light’s brightness and create a tranquil feeling. Once your lighting is sorted, keep the chill away by indulging in some toasty accessories. Drape a couple of throw blankets over the back of your sofa or favourite leather armchair, and layer over fresh bed linen for a final textural touch. If you’re willing to splurge, go for the Tartan Blanket Co’s Neutral Check undyed alpaca to throw in shades of camel, cream, and fog or Forestry Wool’s dusky pink Stream blanket. For some affordable alternatives, look to Zara Home’s velvety chenille and jumper-esque knit throws, or H&M Home’s wool-blend and jacquard-weave blankets. Bo Hellberg, chief marketing officer at Scandinavian modular storage pioneer, String Furniture, shares, “when it comes to Scandi design, there’s often a big misconception: ‘minimalism.’ Although there are parallels, the region’s style is more than just understated, neat, and necessary. Equally essential as pure function is beauty that draws inspiration from Nordic nature” – which isn’t just pale birch trees and blankets of snow. Consider the wildflower garlands that adorn heads, maypoles, and tabletops during Midsommar, the Swedish celebration of the summer season and the longest night of the year. Don’t be afraid to draw on these joy-inducing shades and botanical motifs to accessorise your Scandi-inspired interior. For example, the String Pocket – a compact floating shelf, ideal for holding books, candles, and houseplants – now comes in hues ranging from neon orange and violet to blush, rust, and sage green. A pop of colourful shelving sits prettily against white walls, transforming a blank canvas into a functional focal point. Cushions are another simple way to inject vibrance and interest into an otherwise pared-back furniture scheme. I suggest fabric studio Molly Mahon’s hand block-printed throw cushions. Lately, I’m in love with their frill Strawberry Copper, Chequer Blues, and Piped Luna Pink designs. Coco and Wolf’s frill-trimmed cushions in rambling floral prints also never disappoint. Candles are a key finishing touch to any hygge-fied home, adding to the cosy ambience and engulfing your space in your favourite mood-lifting aromas. As a candle enthusiast, I often spend my lunch break wandering Liberty’s fragrance hall, so I’ve smelled a lot of smells – but lately, nothing has captured my attention quite like Malin and Goetz’s new Strawberry candle. It’s not at all juicy or juvenile. Instead, it highlights the fruit’s green leaves and stem, accompanied by notes of fresh bergamot, pink pepper and warm musk. Unexpectedly autumn-appropriate, it’s an androgynous scent that’s reminiscent of the neck of your favourite sweater after you’ve worn it all day – warm, comforting and familiar. Suddenly I’m addicted to breathing, and there’s nothing I can do about it except keep Strawberry lit and in my vicinity. Read More Father refuses to pay for daughter’s wedding - and the internet is on his side Coleen Rooney defends staying with husband Wayne for 20 years: ‘I’m not stupid’ David Beckham Netflix director on asking footballer about marriage ‘difficulties’ Father refuses to pay for daughter’s wedding - and the internet is on his side Coleen Rooney defends staying with husband Wayne for 20 years: ‘I’m not stupid’ David Beckham Netflix director on asking footballer about marriage ‘difficulties’

Thousands of air travelers faced flight cancellations and delays this weekend and Monday as thunderstorms rolled in across the U.S. East Coast and Midwest

LOS ANGELES--(BUSINESS WIRE)--Jun 1, 2023--

Elon Musk reportedly takes “microdoses” of “ketamine”, a drug he has praised as being “a better option” than antidepressants when “taken occasionally”. The SpaceX founder is said to use the dissociative anaesthetic to manage depression. Musk, 52, previously tweeted in 2017 about his struggles with mental health. Speculating that he could have bipolar disorder, he spoke of how he experienced “great highs, terrible lows and unrelenting stress”. According to The Wall Street Journal(WSJ), people close to Musk have witnessed him using ketamine in small doses. Following the publication of WSJ’s article on Tuesday (27 June), Musk tweeted that while depression is “overdiagnosed” in the US, it is a “brain chemistry issue” for some people. He believed that “zombifying people” with selective serotonin uptake inhibitors (SSRIs), a widely used type of antidepressant medication, “happens way too much”. “From what I’ve seen with friends, ketamine taken occasionally is a better option,” Musk added. The Independent has contacted Musk for comment. His attorney and top advisor did not respond to WSJ’s request for comment, it was reported. In 2017, Musk answered questions from Twitter users about his personal life and was asked about his mental health. He wrote: “The reality is great highs, terrible lows and unrelenting stress. Don’t think people want to hear about the last two.” When asked if he had bipolar disorder, the South African entrepreneur simply replied: “Yeah.” According to the NHS, bipolar disorder is characterised by extreme mood swings that can range from extreme highs (known as ‘mania’) to extreme lows (depression). It can be treated in several ways, including taking medication to treat prevent and stabilise episodes of mania and depression. In a later tweet, Musk added that he may not be “medically” bipolar, but said he does not know. “Bad feelings correlate to bad events, so maybe [the] real problem is getting carried away in what I sign up for,” he wrote. Microdosing involves consuming small doses of drugs, usually psychedelic or sub-hallucinogenic substances such lysergic acid diethylamide (LSD) or mushrooms with psilocybins. Ketamine is an approved drug in the US for treating severe depression that has not improved with other therapies. In the UK, it is approved as an anaesthetic drug by the Medicines and Healthcare Products Regulatory Agency (MHRA), but not for use in treating depression. However, in 2019, a drug similar to ketamine – known as esketamine, which is taken as a nasal spray – was approved in the UK for treating severe depression. Read More Walk this way... but not like that: How men’s walks became sexualised Sarah Ferguson reveals she almost skipped doctor’s appointment that led to cancer diagnosis Influencers face backlash for promoting Shein factory during PR trip in China Elon Musk vs Mark Zuckerberg: Who would win a fight between tech titans? Elon Musk’s sister says she’s been overcharged due to her last name Nicolas Cage once bought a plane seat for his son’s imaginary friend

Holly Willoughby, Laura Whitmore and Lauren Laverne are among the stars donning their festive knitwear in support of Save the Children's annual Christmas Jumper appeal.

Game footage of Stephen Curry's Kobe Bryant stories.

Food can bring people comfort in the darkest times, and for Imad Alarnab, this time came when he was stranded as a refugee in Calais for more than two months. A hot plate had been donated, people collected leftovers from supermarkets, and having been a successful chef back in Damascus – with three restaurants, and a string of cafes and juice bars – Alarnab did what he did best, night after night, he cooked. “It was just something I felt like I needed to do, because you get to make a lot of people happy. Especially at that time, they needed something to be happy about,” says the 45-year-old, who would feed as many as 400 people at a time. The overcrowded camp that became known as The Jungle was close by, but Alarnab says it was too terrifying and overcrowded, so he and a group of several other Syrians slept on the steps of a church instead. And it was here he cooked the food of home – adapted, of course, depending on what they had. “To have a decent warm meal – for people whose lives have been on hold, they can’t cross to safety – was a big deal for all of us,” says the father-of-three. In fact, it was the first time he’d cooked for lots of people since all of his businesses were bombed within a week in 2012, in the country’s civil war, and this was the moment hope returned. “I think it restored all of the faith that things could, and would, get better,” Alarnab writes in his debut cookbook, Imad’s Syrian Kitchen. By July 2015, he’d made the painful decision to leave his wife and three daughters in Damascus to make the treacherous journey via Lebanon, Greece and North Macedonia, to the UK, where they had relatives. With his children too young to make the journey, the family planned to join once he’d been granted asylum. “If I had any other choice, I would have definitely taken it. [Fleeing] wasn’t the easiest but it was somehow the safest,” he says. “When I was in Syria during the war, people were saying, ‘It’s not safe to go out of the house because maybe you’re going to die’. But I needed to feed my family, if I stayed in the house they would die from hunger. There’s no good choice or bad choice, but maybe it’s the only one you can make. “When I was leaving Damascus, my oldest daughter made me promise I would see her within one year. I said, ‘Yes, I promise,’ but I wasn’t really sure if I was going to keep that promise or not.” And during the three months before he reached the UK – walking hundreds of miles on foot, on train, in the back of cars, on push bike, at the mercy of smugglers, with false IDs and the kindness of strangers – there were moments of doubt, like when he was crammed in the back of a lorry in Turkey for seven hours. “There were about 95 of us, I felt it was a stupid decision, risking my life so much. I believe the driver was so scared, or maybe drunk – the speed was absolutely scary. I thought we were not going to make it.” His journey ended eventually by using a fake passport to cross the Channel in October 2015 (the moving, often harrowing, story is weaved through his new cookbook), and first finding work illegally in a car wash, where he also slept as an overnight security guard, sending money home. After his family were able to emigrate (just under the year he’d promised his daughter) someone introduced him to the Cook For Syria scheme – and soon he was hosting super clubs at his house. By May 2021, he’d opened his London restaurant, Imad’s Syrian Kitchen. His first cookbook is a combination of dishes served up at the restaurant and his late mother’s recipes. “Almost every single dish is somehow related to my mother – I keep seeking her approval in everything I do in life, but especially with cooking,” he says. It was his mum, Summer, who first taught him to cook. “Even if you create your own recipes, somehow you will [always] be inspired by your first teacher”. She died very suddenly while Alarnab was living alone in a caravan in west London. Syrian food at its heart is “simple, first of all, and affordable for everyone”, he says. “We use a lot of mild spices, not very hot spices.” They’re mostly things you’ll know; “cumin, mint, garlic, nothing really special about it. [but] you put it together in a special way”. Middle Eastern in identity, much of it might feel familiar; tabbouleh, hummus, baklawa; while traditional dishes include buttered halibut, jaj bailfurn (grilled chicken thighs) and kippeh (lamb and bulgur wheat dumplings). Lunch is typically a feast of many dishes. “We’re a family of five and we never ever have one dish for lunch,” says Alarnab. “And we don’t throw anything away.” Before the war – which began as an uprising against President Bashar al-Assad in 2011 but has since involved a complex number of groups fighting one another, including so-called Islamic State, leaving at least 11 million people displaced – Alarnab was one of the lucky ones, he says. “We had a comfortable life, but most people in Syria were suffering. When you have a dictatorship for more than 50 years, of course people will be suffering. You cannot explain life without freedom to someone who’s lived all of their life with it. “People keep asking me silly questions – ‘Why did you have to go to 10 different countries to come to the UK? You could just get a plane ticket straight from Lebanon to Heathrow’. No, it doesn’t work like that. As a Syrian, my passport takes me to three countries – war zone countries. Even if I wanted to go to every country supporting Assad, I’d still need a visa.” Once the fighting started, food, that once brought him so much joy, lost all meaning. “I don’t know how to describe it, but the food tasted like blood. I know it’s disgusting, but nothing tasted the same. When you live in fear for your family, when your daughters are not safe to go to school, food will taste [bad], nothing can make you happy.” Cooking Syrian food now makes him feel “connected” to his home country, of course, “but it also makes me feel part of this unique community in the UK”. Arriving in London, he says: “I felt safe, I felt ‘I can be different, I can be myself, no one cares’. Everyone’s so different, it makes all of us lookalike.” Even after starting from scratch in a new country after losing everything, with a highly-acclaimed restaurant and now a cookbook, he’s most proud of his daughters. His eldest is studying at Warwick University after gaining straight As, his middle child is a talented artist. “The youngest [13] is the naughty one still,” he laughs. “But you can feel they appreciate their life – they are so happy about it.” ‘Imad’s Syrian Kitchen’ by Imad Alarnab (HQ; £26). Read More The National Portrait Gallery’s new restaurant is fabulous upgrade The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

You could be forgiven for expecting something special from a fancy Apple launch event the