Ayo Edebiri says fashion isn’t taken 'seriously' in stand-up comedy and loves getting to explore as she's moved into hit television and films like 'The Bear' and 'Bottoms'.

Almost one in 10 middle-aged men and more than a quarter of middle-aged women in the UK are “fit but fat”, researchers have said, as they called for more to be done to help people reduce their weight. Academics said that there are large regional differences over levels of “metabolically healthy obesity”, which could be down to different diets or other lifestyle factors as well as ethnic and genetic differences. People who are “fit but fat” are considered to be obese by their body mass index (BMI) score but have none of the complications associated with obesity including abnormal blood sugar levels; high cholesterol; high blood pressures; type 2 diabetes or other signs of heart disease. The UK has similar levels seen in Sweden, Norway and Germany, experts said. The highest proportion of metabolically healthy obesity is observed in France and other Mediterranean countries such as Italy and Israel, experts told the the Annual Meeting of the European Association for the Study of Diabetes. There will always be people living with obesity who seem to be protected against obesity-related cardiometabolic diseases Prof Mattias Bluher One study shows that 8% of men and 27% of women in the UK aged between 40 and 50 are living with “metabolically healthy obesity”. Asked how many people in the UK are affected, Professor Matthias Bluher, of the University of Leipzig and Helmholtz Centre Munich in Germany, said: “The (UK) is very similar to situation Sweden, Norway and Germany. “There are populations in Micronesia or Asian populations where it is down to 2-5% only. “Some populations may be, despite large amounts of adipose tissue, better protected against comorbidities and Caucasian populations belong to those.” Prof Bluher said that healthy obesity is seen in a number of premenopausal women. It comes as Prof Bluher called for better weight management programmes for people who fit the profile. He pointed to previous work which suggests people who are “healthy obese” have a higher risk of coronary heart disease, cerebrovascular disease and heart failure compared to their in a normal weight range. “There will always be people living with obesity who seem to be protected against obesity-related cardiometabolic diseases,” he told the conference. “The concept that metabolically healthy obesity affected people may not benefit from weight loss strategies has been challenged by recent data. “A timely and personalised treatment of obesity should also be recommended to people living with healthier obesity.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Jonnie Peacock on Strictly Come Dancing representation: ‘It’s important to break people’s perceptions’ What you need to know about depression during menopause – as Carol Vorderman opens up Autumn pests to look out for and how to get rid of them in your home and garden

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Shakira has made a fashion statement while attending Paris Fashion Week in an over-the-top trench coat. The “Hips Don’t Lie” singer, 46, stepped out at the Viktor & Rolf Fall/Winter 2023 runway show in Paris on Wednesday 5 July wearing a white-and-gold-accented trench coat, with the word “NO” emblazoned on the front. The white, double-breasted coat featured the three-dimensional letters protruding from each side of the jacket, with gold embellishments along the trim. The statement coat also tied in the front, with Shakira pairing the bold look with large brown-tinted sunglasses and gold heels. The “NO” trench coat originally debuted during the Viktor & Rolf’s Fall/Winter 2008 collection in grey, before it was revived with a white version one decade later. In a video taken at the Paris fashion show, the Colombian singer revealed the inspiration behind her statement piece. “‘Yes’ is overrated,” she told a reporter. “I identify with ‘no,’ it’s a very powerful word.” Shakira later reiterated that “yes” is “overrated” in a clip shared to her Instagram account, in which she could be seen wearing the bold trench coat. The “Waka Waka” singer’s appearance at Paris Fashion Week comes after her highly-publicised split from ex Gerard Pique. In June 2022, Shakira and Piqué announced they were breaking up after nearly 11 years together. The former couple share two sons, Milan and Sasha. “We regret to confirm that we are separating,” a representative for the singer confirmed at the time. “For the well-being of our children, who are our highest priority, we ask that you respect our privacy. Thank you for your understanding.” Some fans have suggested the “NO” coat was a subtle reference to the former professional soccer player, who has since made his relationship with 24-year-old girlfriend Clara Chia Marti Instagram official. In a recent interview with People en Español, Shakira revealed that she learned Piqué had “betrayed” her while her father was hospitalised in the intensive care unit. She explained that her father, William Mebarak Chadid, was visiting her in Barcelona in the wake of her breakup when he suffered a bad fall. “He went to Barcelona to console me after I was consumed with sadness because of my separation,” she recalled. “While he was at Milan’s first communion, he was gravely injured in an accident. Everything happened at once.” As she reflected on her public breakup, Shakira continued: “My home was falling apart. I was finding out through the press that I had been betrayed while my dad was in the ICU.” It was initially speculated that Piqué had cheated on Shakira, after he was spotted with Marti in August 2022 months after the split. In January, reports claimed Shakira had found out about the alleged infidelity through a jar of strawberry jam. The rumours first stemmed from a music video for her and Rauw Alejandro’s song, “Te Felicito,” which was released in August 2022. “Shakira is having fun saying NO. To the ex, to the ex monsters-in-law ... to the PRESS. She didn’t choose that dress for nothing. She is saying no to all the BS!” one person tweeted. Others were simply amused by the unique outfit, with another fan writing: “Is Shakira just wearing a jacket or dress with a giant ‘NO’ on it? Sensational.” “Shakira is in her NO era,” someone else wrote. Shakira has shared that she’s been focusing on herself and her two children, amid their reported move from Spain to the United States. “I feel complete – because I feel like I can depend on myself and I have two kids who depend on me,” she said in an interview with En Punto con Enrique Acevedo last February. “I have to be stronger than a lion,” Shakira added. “That strength, in order for it to be real and not a facade, it needs to be the result of a great pain – accepting that pain and tolerating the frustration because there are things in life that don’t turn out the way we want them to.” Read More Shakira says she learned ex Gerard Piqué ‘betrayed’ her while her father was in ICU Tom Cruise and Shakira dating rumours spark confused reactions from fans Shakira took on the ‘scorned woman’ role, and promptly set fire to it Shakira learned ex Gerard Piqué ‘betrayed’ her while her father was in ICU Florence Pugh makes return to Paris Fashion Week in sheer dress following uproar As Katie Boulter takes Wimbledon by storm, we look at her best on-court fashion so far

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Cara Delevingne has described herself as “stable and calmer” since embracing sobriety, but noted how challenging the process has been. The model and actress first spoke about her decision to go sober earlier this year, following a series of images that were taken of her at Van Nuys Airport in Los Angeles last year. The 30-year-old told Elle UK that she felt a weight was lifted after speaking about her struggles. She said: “For a long time, I felt like I was hiding a lot from people who looked up to me. I finally feel as though I can be free and myself, fully.” On embracing sobriety, she added: “It hasn’t (been easy), but there have never been moments when I’m like, ‘This isn’t worth it’. “It’s been worth every second. I just don’t know what it would take for me to give it up. I am stable. I’m calmer. “Before, I didn’t trust myself. I second-guessed myself constantly. There was a lot of anxiety involved. Now I just feel free of that.” Delevingne, who found fame as the face of luxury British fashion house Burberry in 2011, spoke about her struggle with the quick ascent to global stardom. She told Elle UK: “It didn’t feel real. I didn’t feel like I deserved it. I didn’t feel worthy. I was still stuck in this mindset of not being good enough. “I was doing the best I could, but I wasn’t really appreciating every moment. Inside, I felt very different to how I looked.” The model also praised her relationship with London musician Leah Mason, better known as her stage name Minke, in the process of becoming more secure. She said: “My girlfriend has been really wonderful in introducing me to a lot of things and people. “Being with my girlfriend, in this relationship, there are just so many things that came at once that have made me so happy and comfortable with who I am.” Delevingne also praised her close friendships within the fashion industry including with Jourdan Dunn and Karlie Kloss who taught her “a lot about living”. Having found fame as a model, Delevingne branched into acting with a minor role in Joe Wright’s 2012 adaptation of Anna Karenina. She later went on to secure leading roles in Paper Towns and Suicide Squad. On trying to live without expectations, she added: “It’s not easy. Like anything, it’s a practice. “I’m just taking it day by day. The projects I’m doing are things I really care about.” The September issue of Elle UK is on sale from July 27. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live What’s the coolest bedding to survive summer heat and night sweats? Harry Judd: I had to learn to be less selfish when I became a father How to bring a touch of the Mediterranean to your garden

By the time I sit down at my table in Dorshi, a charming southeast Asian restaurant in the town of Bridport, Dorset, I’m exhausted but excited. The dumpling-forward eatery, tucked inside an alleyway, takes its inspiration from the streets of Penang, Malaysia. It has a hole-in-the-wall feel that many restaurants on the food-obsessed island have, as though you’ve squeezed yourself between two buildings only to find food heaven awaiting you. Opened by friends and owners Jollyon Carter and Radhika Mohendas in 2016, the pair had first spend time travelling around the UK to bring their delicious morsels to festivals, outdoor events and supper clubs. The Malaysian connection is made even clearer after I discover that Mohendas hails from the Southeast Asian country. Although she is absent from Dorshi on the night, I can see the cultural influence in everything – from the menu design, to the white sheets of paper clipped onto the tables, to the short, breezy curtains that hang down to give some semblance of separation between spaces. The presence of paper “tablecloths” suggest your meal might get a little messy, but it’s all part of the fun. The menu is also exciting, divided into dumpling and non-dumpling dishes, with unexpected combinations like pork and Bury black pudding, hot smoked fish, beancurd, and capers, and field mushroom and Dorset red cheddar. I want to order as many things as possible. But getting to this point of my evening has taken almost eight hours, when it should have taken no longer than four. My journey to Bridport began promisingly: there were no train strikes and my guest and I were well prepared with snacks and tinnies for the two-and-a-half-hour journey from London Waterloo. But no sooner had I stepped onto the train things began to go south – both literally and figuratively. The air conditioning was bust and the carriage got muggier and muggier as it crawled along the tracks. The train got stuck mid-way through the journey, leaving us wondering if we would be stranded at Brockenhurst for hours. By the time we actually arrived in Bridport, the journey had stretched to more than five hours. And really, I should’ve known this would happen considering the state of Britain’s railways. But this wasn’t even the end of our travel woes – later, we would discover that getting a taxi to pick you up on time in rural Dorset is something of a rarity, and trying to flag a taxi back to the hotel after 9pm was nearly impossible. Never mind though – here we finally are at Dorshi, stomachs rumbling and hopes high. We order all the aforementioned dumplings, with the addition of the white fish and sorrel number. For the non-dumpling dishes, one of the friendly waitresses recommends a celery, cucumber, strawberries and lovage salad coated in a kind of sauce made from cashews and nori seaweed, which was crunchy, fresh and delicious. We also indulge in fried shimeji mushrooms flavoured with togarashi, a Japanese spice blend of chilli flakes, seaweed and sesame seeds, and served with a seaweed mayo, as well as Hakata noodles (a type of ramen noodle) with the house broth and smoked garlic oil. Each dish is carefully crafted and balanced, making for perfect bites every time. The pork and black pudding steamed dumplings are succulent, while the hot smoked fish and beancurd fillings encased in crispy fried dumpling dough are a crispy, salty revelation. Mushroom and cheese in a dumpling? Yes please, I’d have 10 more of those if I could. I even go out on a limb and try a “kimchi pickleback” – a shot of tequila chased by a shot of kimchi juice. It’s a strange but wonderfully funky combination. Dorshi doesn’t fail to disappoint on any count, and it’s easy to see why everyone I had spoken to that day had raved about it. When we finally return to the family-run Outbuildings, where we were staying the night, I rave about the dumplings we had just devoured to Ed Whitehead and his husband Dom, who had welcomed us with warm smiles to what they describe as a “mini Soho Farmhouse”. The luxurious farm stay (three words that sound strange strung together, but somehow work) was a huge treat that we enjoyed immensely, even going so far as to run the outdoor bath at The Coop the morning after and soak in the calmness of the countryside. Naturally, our taxi back to the station was late and we had just three minutes to spare before jumping onto our train back to London – which was also delayed. But despite all the travel woes, I’d love to go back to Bridport, stay at Outbuildings and dine at the lovely Dorshi again. If only the country’s public transport systems would get its act together, then everyone else can do the same, too. Dorshi, 6 Chancery Ln, Bridport, DT6 3PX | dorshi.co.uk | 01308 423221 Read More The best outdoor restaurants, terraces and rooftop bars in London to book now In Horto: Hearty, outdoorsy fare in a secret London Bridge garden The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home

Thanksgiving feasts are about to begin, but there’s one important thing to consider when the holiday is done: What do you do with all the leftovers? Thursday is just one day away and many Americans are already in planning mode, from buying the turkey to decorating their home for guests. While much of the work begins on Thanksgiving morning, with the fast-paced schedule of cooking dinner, perhaps an even bigger task is trying to finish all the servings of stuffing, turkey, green bean casserole, steamed vegetables, and pies that were leftover from Thanksgiving. Some people may opt to eat their leftovers separately, but why not combine all the Thanksgiving food to create an even bigger dish? Here are five fun meals you can create with your Thanksgiving leftovers this year. Turkey Soup The cold months are fast approaching, so a warm bowl of soup is perfect comfort food for the winter. Begin this dish by bringing your broth to a boil and adding in different seasonings, such as salt and pepper. Then, spice up your soup by adding some of your Thanksgiving leftovers. According to Martha Stewart, one simple recipe for turkey soup calls for eight cups of turkey stock – which can be made with turkey bones and water. Then add one and a half cups of shredded cooked turkey leftover from Thanksgiving, as well as leftover vegetables and seasonings used to cook for the holida - lemon wedges, chopped dill, three small carrots, salt, and pepper. The recipe also calls for one non-Thanksgiving-related ingredient: three dried wide egg noodles. After the stock has been seasoned, add the noodles and carrots and return the pot to a boil. Then reduce the heat and simmer until the carrots are “tender” and the noodles are “al dente”, which will take about four minutes. Stir in the cooked turkey and let it simmer for about a minute, before sprinkling dill and serving the soup with a lemon wedge on the side. Pot pies A beloved pot pie dish usually consists of meat cooked inside a flaky pastry. However, this pot pie doesn’t necessarily have to be filled with chicken or veggies, as you can instead make the savoury meal with the help of some leftovers. One recipe from Bon Appetit - called the “Leftover-Turkey Pot Pie” - includes a range of Thanksgiving foods, such as half a cup of leftover vegetables, one and one-half cups of cooked turkey, one and one-fourth cups of turkey gravy, and the optional cranberry sauce for serving. Other ingredients include one tablespoon of unsalted butter; one tablespoon of extra-virgin olive oil; one cup of chopped onion; six ounces of button mushrooms; kosher salt and freshly ground black pepper; one cup of thinly sliced, peeled carrots; one teaspoon of chopped fresh thyme; one-fourth cup of thawed, frozen green peas; one tablespoon of chopped, fresh Italian parsley; one large egg white; one nine-inch pie crust and all-purpose flour. For cooking, begin by putting one tablespoon of butter and one tablespoon of extra-virgin olive oil in a skillet over medium heat, before adding a cup of chopped onion. Cook for for seven minutes, before adding mushrooms with the stems trimmed and caps cup in half. Sprinkle some salt and pepper and stir for about four minutes. The recipe then calls for adding carrots to the skillet and covering it for two minutes. After that, add the leftover cooked vegetables, cooked turkey, turkey gravy, and thyme. As you bring the mixture to a boil, season it with salt and pepper and mix in the parsley and thawed green peas. Then pour the mixture into a glass pie dish and wait for it to cool, which will take about 30 minutes. For the next step, gently brush the rim of the pie dish with one large beaten egg and a teaspoon of water. Now that the filling has cooled down, add the pie crust to the top of the filling and fold the edges of the dough. As you preheat the oven to 400 degrees Fahrenheit, brush the top of the pie with the egg mixture. Then make three to four small slits in the centre before pressing parsley leaves onto the crust. The pie will bake for about 30 to 35 minutes. Casseroles A casserole, whether it’s filled with green beans or sweet potatoes, is a fan-favourite dish for Thanksgiving. But when the holiday is done, why not create your own casserole out of the stuffing and turkey that’s left in the fridge? The Pioneer Woman, also known as foodie Ree Drummond, has one receipe for a casserole called the “Thanksgiving Leftover Casserole”. Luckily, it allows for all the Thanksgiving leftovers to be used in one dish. The ingredients include four cups of stuffing, four cups of chopped turkey, one and one-half cups of green beans, one and one-half cups of gravy, three cups of mashed potatoes, one large egg yolk, one cup of shredded Monterey jack cheese, and cranberry sauce for serving. Before cooking the dish, begin by preheating the oven to 425 degrees Fahrenheit and buttering the bottom and sides of a 9-by-13-inch baking dish. Add the stuffing into the dish to create a crust for the casserole. From there, layer the turkey and green beans over the stuffing and pour the gravy on top. Combine the egg yolk and mashed potatoes into another bowl, and pour the mixture over the turkey. Once you’ve sprinkled cheese onto the dish, cover it with foil, place it on the third rack of the oven, and bake for about 20 minutes. Once 20 minutes have passed, uncover the dish and cook for another 20 to 25 minutes. After taking the dish out of the oven and letting it cool for 10 minutes, the casserole can be served with cranberry sauce. Sandwiches Whether it’s during a lunch break or at dinner with friends, any type of sandwich makes for a great meal. Instead of buying the lettuce and tomatoes for your usual sandwich, now you have the opportunity to turn your Thanksgiving leftovers into a delectable sandwich. In the recipe for Delish’s “Best Thanksgiving Sandwich” - which makes two sandwiches - the ingredients include two tablespoons of mayonnaise, one tablespoon of Dijon mustard, four slices of toasted sourdough bread, two cups of roasted turkey, half a cup of mashed potatoes, half a cup of cranberry sauce, half a cup of stuffing, one fourth cup of warmed gravy, and one fourth cup of baby spinach. To prepare the sandwich, begin by mixing mayo and mustard into a small bowl and spreading it on one side of the two pieces of bread. Add one cup of turkey, one-fourth cup of mashed potatoes, two tablespoons of cranberry sauce, and one-fourth cup of stuffing onto the bread slices. Finish off each sandwich with two tablespoons of gravy and spinach, before placing the second piece of bread on top - making the ultimate Thanksgiving sandwich. Quiches Although the savoury pastry is typically filled with cheese and meat, make the quiche your own with the help of Thanksgiving leftovers. According to the Food Network, one recipe calls for a nine-inch frozen pie shell. To make the quiche’s filling, assemble one cup of crumbled stuffing, one cup of chopped turkey, one cup of shredded sharp cheddar cheese, one-fourth cup of parsley leaves, kosher salt and pepper. For the custard in the dish, you’ll need one and one-fourth cups of half and half, three large eggs, one-fourth teaspoon of grated nutmeg, kosher salt, and ground black pepper. To make the quiche, begin by partially baking the empty pie shell without the filling - which you can do by following the directions on the package. Then, create your filling by sprinkling the turkey and stuffing into the pie shell, topping it off with parsley and cheddar. Next, season the dish with salt and pepper. For the custard, mix the half and half, nutmeg, salt, and pepper in one bowl. Finally, pour the mixture over the filling. Set the oven to 350 degrees Fahrenheit and let it bake for about 35 to 45 minutes. Give the quiche at least 30 minutes to cool, and serve! Read More Five delicious dishes to make using your Thanksgiving leftovers Can you make a Thanksgiving dinner in an air fryer? We tried it out Does turkey really make you tired? Best time to host Thanksgiving dinner How to decolonize your Thanksgiving dinner in observance of National day of Mourning Slandering mayonnaise doesn’t make you a foodie – it makes you boring Best wines to pair with Thanksgiving dinner