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

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A terrified mother has warned against cooking eggs in a microwave after the viral TikTok ‘hack’ exploded and left her skin pealing from her face. Shafia Bashir, 37, said she’d been in “absolute agony” after making a poached egg using a much-publicised recipe available on the internet. She’d first poured some boiling water in a mug before adding the egg and then put it in the microwave for a couple of minutes until it had cooked. But when she put a cold spoon on the egg, it erupted “like a fountain” and scolded the right side of her face - leaving her in the “most excruciating” pain of her life. Shafia went to A&E where her burns were treated, but she said they were still stinging 12 hours after the incident. And though her wounds have now healed, the mum-of-one has still cautioned others to think twice about attempting the popular dish. She said: “I just don’t want anyone else going through that, because it is trending on TikTok…It was the most excruciating pain in my life. “It was a terrifying time for me. I was in absolute agony. “As soon as I put the cold spoon in, it exploded like a fountain and it scolded me. “I put my face under the tap and then had to get my mate to look after my daughter so I could go to A&E. “My face has healed now, luckily with no scars. I used Vaseline, Sudocrem, whatever I could get my hands on.” Shafia, from Bolton, Grtr Manchester, said she had been making the dish for three years when she’d decided to cook it on May 12 while feeling “starving” She had followed a recipe that her ex-mum-in-law had taught her, but on this occasion, she was left stunned when the cooking trick ended in disaster. She said: “I did it exactly the same as I usually do it. I had already made the toast, I was starving! “My ex-mother-in-law told me about it. She told me how to make a poached egg in the microwave. I had been doing it for three years. “I boiled the kettle, half-filled the mug with water, put salt inside, the egg inside, and microwaved it for a minute. It wasn’t cooked, so I put it in for another minute.” “After it happened, I put my face under the tap for 20 mins. But the burning lasted for 12 hours. It just didn’t stop.” The British Medical Journal previously said that microwave ovens should display clear warnings about exploding eggs. Cooking shelled eggs in a microwave is dangerous because the casing holds in heat. Once you have removed the egg from the microwave, it will carry on cooking itself and any disruption can cause an explosion. But similar dangers can apply when cooking sunny side up or poached eggs in the microwave. These cooking hacks proved popular on social media sites such as TikTok, as people look for ways to save time with everyday tasks. But it’s not the first time the trick has gone wrong, with Chantelle Conway, from Farnworth, claiming a similar thing happened to her in 2021. Shafia said she had been left traumatised after the incident and vowed never to eat an egg again. But she has also seen the funny side of her experiences and made light of them to her 15,000 followers on TikTok. Shafia said: “For my last videos on TikTok, I did Beauty and the Beast and Tony Montana from Scarface, with the burn. “My followers thought it was a filter!” Read More Woman sparks debate by documenting busy last day at work after being fired: ‘Just leave’ Selena Gomez ‘yells’ at security guard at Beyoncé’s Renaissance tour Mother hit with deluge of abuse for taking toddler’s packed lunch to a restaurant Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

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It’s safe to say summer has officially started. Temperatures are now firmly above 25C across much of the UK, the sunshine is hotter, noses are stuffy and the air is muggy, sometimes making it difficult to sleep. Keeping cool in a heatwave is a priority – but it also gives rise to various theories and myths on how to achieve this… Sleeping naked cools you down Sleeping naked seems like the easiest and quickest way to cool your body temperature down after being out all day. But this isn’t necessarily the case, according to Abbas Kanani, a superintendent pharmacist at Chemist Click Online Pharmacy. “Sweat collects on the body and remains there when we have no clothes on,” Kanani explained. “Although having less layers on the body can help you to feel more comfortable in the heat, wearing lightweight nightwear made from breathable fabrics helps draw sweat away from your body and makes you feel a lot cooler and more comfortable.” So what should you wear at night to keep cool? “Clothing made from natural fabrics like cotton or linen are breathable and absorbent,” Kanani recommended. “They will soak the sweat up off your skin and they let air through, which cools you down.” People don’t die from heat in this country The UK sun can feel different compared to when you are sunbathing and drinking cocktails on a beach in Barcelona – but that can catch people out. “The biggest myth is that the weather in the UK isn’t hot enough to be dangerous,” said Dr Adam Staten, a clinical director at One Day Tests and NHS GP. “Whilst we don’t have that many really hot days, when it is hot, it can be fatal. For example, during the heatwave last summer, hundreds more people died than normal for that time in the year.” Staten suggests we overcomplicate things when trying to keep cool. “Most measures are really simple and include common sense measures like keeping curtains drawn, keeping windows open or taking cool showers or baths.” Sticking to hot drinks will keep you cool Who else thinks drinking tea or coffee in hot weather will cool you down? For Staten, “One myth that seems to come up a lot is that hot drinks are better for cooling you down than cold drinks. I think the evidence actually shows that it doesn’t really matter – as long as you are keeping hydrated, your drinks can be hot or cold.” Pharmacist Kanani agrees with that final point. “Hydration is vital for keeping cool in hot temperatures. Drink plenty of fluids, especially water, to stay hydrated. Avoid excessive consumption of caffeinated or alcoholic beverages as they can contribute to dehydration.” You only need to wear sunscreen when the sun’s out Another common misconception is thinking that you can’t get sunburnt when it is cloudy outside. “This isn’t true,” Kanani said. “Although it’s less likely than when you’re out in full sunshine, clouds don’t block all of the sun’s UV rays.” It’s also why people either only apply sunscreen in the morning or none at all. “Many people think that when sunscreen is waterproof, it means they do not need to reapply it after swimming or sweating. It should be reapplied straight after you have been in water, towel drying, sweating or when it may have rubbed off.” Sunburn is something to be careful of. Staten said: “It’s really common and can actually be very severe both in the short term and for the longer term risk of skin cancer.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 7 hay fever hacks to ease your symptoms this summer The pests you really don’t want invading your garden and how to deter them How to take care of your mental health at festivals

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