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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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Maria Menounos and husband Keven Undergaro have welcomed their first baby via surrogate after a decade of fertility issues and Menounos’ battle with pancreatic cancer. On Wednesday (19 July), the 45-year-old journalist revealed to Us Weekly the name of their baby girl: Athena Alexandra. Their bundle of joy was born on 23 June in Milwaukee, Wisconsin, via surrogate. “It was the most special moment of my life,” Menounos recalled to the outlet. “The doctor literally grabbed her and hiked her onto me. I sat with her on my chest, and Keven and I kept looking at each other like, ‘Oh, my God.’ It was just pure joy.” “It was like Christmas morning times a million,” she said. Menounos announced she and her husband Undergaro, 55, were expecting their first child together in February. But just one month prior, she learned she had a 3.9cm mass on her pancreas, later confirmed to be a stage 2 neuroendocrine tumour. “Athena is our miracle baby,” Menounos said. “I’m so grateful for her.” Speaking to Us Weekly, the former E! News correspondent opened up about her 10-year-long fertility journey, and revealed the surprising celebrity who helped her find a surrogate. Menounos previously did three rounds of in-vitro fertilisation (IVF) treatments before she opted to have a baby via surrogate. It wasn’t until her first surrogate fell through that her lawyer, Andrew Vorzimer – who Kim Kardashian had connected her to – put her in touch with a surrogate search service. “I give her so much credit,” Menounos said about Kim Kardashian. “She helped us get started and guided me through the fears and the process. She was the first to know we were pregnant! We were at a gala, and I couldn’t resist telling her. She’s such a chill, calm person. Anytime I had questions or needed advice, her responses were instant. I had really leaned on her a lot.” After her pancreatic cancer diagnosis, the TV presenter underwent surgery to remove the tumour on her pancreas, along with parts of her spleen, a fibroid, and 17 lymph nodes. Now, Menounos revealed that she feels “amazing” after surgery, which left her with a C-section scar, despite not delivering a baby on her own. “I’ve had a lot of low moments, so I’ve had a lot of practice in overcoming them,” she said, when asked how she managed to stay positive battling cancer while preparing for her baby girl. “You have to come out of the victim mentality.” “Everyone asks, ‘Why me?’ And my thing is, ‘Why not me?’ That helps me get out of things faster,” she continued. “I just beat this tumour because I found it early, and other people don’t, so I’m lucky. I try to focus on how I want to feel rather than the other stuff. It takes a minute; it’s not easy.” Not only has Maria Menounos battled – and survived – pancreatic cancer, but she previously underwent surgery to remove a brain tumour in 2017. That same year, she and her husband tied the knot after nearly 20 years of dating. Read More Maria Menounos says her tumour ‘doubled in size’ after doctors overlooked first symptoms of cancer Maria Menounos reveals pancreatic cancer symptoms that doctors dismissed Maria Menounos reveals she underwent surgery for pancreatic cancer while expecting baby girl Maria Menounos says her tumour ‘doubled’ after first cancer symptoms were overlooked Mother sparks debate over parent who wouldn’t give daughter cake Gemma Atkinson announces birth of second baby in heartwarming Instagram post

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An American man was found guilty on Friday of massacring 11 Jewish worshippers five years ago in the deadliest anti-Semitic attack in...

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A study has found that paying more for clothes doesn’t always mean they will last longer. Researchers at the School of Design at the University of Leeds performed durability tests on 65 items of clothes retailing from under £5 to around £150. The research showed that durability of both high and low-priced garments ranged from excellent to very poor. Durability refers to how long an item of clothing remains functional and wearable, without requiring much maintenance or repair when faced with normal wear and washing. T-shirts, hoodies and jeans were assessed for several factors including seam strength, resistance to ripping, colour bleeding, shrinking or losing shape. The research – commissioned by environmental charity Hubbub and retailer Primark – found women’s T-shirts priced under £10 outperformed one retailing at around £40. While hoodies priced between £11 and £20 were ranked higher on the durability scale than those priced at just under £50 and around £100. Only negligible differences in durability were found for a pair of women’s jeans priced at around £15 compared to a pair retailing at more than 10 times the price. Of all the garments tested, only menswear hoodies showed consistently higher performance than the lower priced ones. Alongside the study, Hubbub commissioned a survey of 3,000 UK adults on attitudes towards clothing care, revealing that 67% of people expect expensive clothes to last longer. The poll also found people tend to take more care when it comes to costly items, with 64% more likely to hang them up after wearing, 62% removing spills and stains, and 54% willing to carry out repairs. “Durability must become central to the debate on sustainability,” said Aoife Allen, director and fashion lead at Hubbub. “Durable clothes reduce the need for replacement purchases, increase the chance of a longer second life and offer better value for money – a significant concern in the context of the current cost of living crisis.” Other issues can also be considered when thinking about the environmental and social impact of your clothes – such as the materials used in production and transparency of the supply chain. Allen believes retailers and consumers alike must help to tackle the huge issue of clothing waste. “The fashion industry should be designing clothing to last longer, and we can help to make people aware of the simple steps that they can take to help all their clothes last longer,” Allen continues. “This research highlights that the same level of care should be given to all garments, regardless of price, to extend their life as much as possible.” So how do you make clothes last longer? Wash at lower temperatures High temperatures can cause clothes to fade more quickly and they aren’t necessary unless garments are very dirty, “For general washing of clothes that aren’t visibly stained, try washing at 30 degrees or lower and use the eco-setting on washing machines,” says Stephanie Campbell, senior creative partner (fashion) at Hubbub. “Most detergents now clean very well at low temperatures. Try using a shorter washing cycle which can also help prevent clothes from degrading.” Get to grips with care labels It’s important to check the instructions on care labels, especially when washing for the first time, to avoid any disasters. “Following the care symbols helps to avoid shrinking or damaging clothes and helps you care for them in the best possible way, so take the time to check them before washing,” says Campbell. For example, some delicate fabrics shouldn’t go in the washing machine, while others should be put in a net bag to protect them. Only wash an item when you really need to Chucking clothes in the laundry basket after every wear can have a detrimental impact on durability. “Washing clothing too much can cause colours to fade and the garment to start to break down,” says Campbell. “Unless an item is visibly dirty or has a stubborn stain, try spot cleaning marks or airing out odours to keep your clothes looking fresh.” Act fast if you spill something, she adds: “Remember to always treat stains as soon as you can – the longer you leave them the harder they are to get out.” Air your clothes out Air drying is the best way to keep clothes in good shape – as long as you pay attention to the ‘dry flat’ warning on the care label for certain items such as those made from cotton, linen or silk. “Tumble drying can shrink or damage items, so air drying can help to keep outfits fitting well and in good condition,” says Campbell. “It reduces energy bills too.” Repair instead of replacing Try to stick to the ‘make do and mend’ adage no matter how much you paid for an item. Campbell says: “Making a quick fix on a hole as soon as you’ve noticed or finding a local tailor that offers repairs is a simple way to get more wear out the clothes you’ve got and keep on enjoying your favourite items.” Love what you’ve got Sustainable fashion influencers know that ‘shopping your wardrobe’ is key to reducing your clothing waste – and saving money. “Enjoy what you already own, or swap with pals,” says Campbell. “Mix and match what’s in your wardrobe to create new outfits. Add accessories and embellishments or make alterations to update an item and breathe new life into it.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Chanel is set to host a fashion show in Manchester 4 key men’s swimwear trends to rock this summer 10 ways to style up your picnic