Curators are “delighted” to have secured a little black dress designed by Chanel in 1926 to open an exhibition on the success of the garment over almost a century. Beyond The Little Black Dress, which launches at the National Museum of Scotland in Edinburgh next month, will bring together more than 60 looks from collections and designers around the world. It opens with a long-sleeved black day dress designed by Gabrielle Coco Chanel in 1926, which was hailed by US Vogue as “the frock that all the world will wear”. The silk crepe dress is on loan from the Kunstgewerbemuseum (Museum of Decorative Arts) in Berlin. Georgina Ripley, principal curator of modern and contemporary design at National Museums Scotland, said: “The dress is incredibly significant for its own merit anyway, but for our exhibition it’s really pivotal because we are opening the exhibition with the idea that this is kind of the birth of the little black dress. “The well-known story within fashion history is of Chanel being the inventor of the little black dress and 1926 being the date, and that’s because a very simple long-sleeved day dress of silk crepe de Chine was featured in US Vogue in the October edition and it called this dress the ‘frock that all the world will wear’. “The dress that we have on loan from the museum in Berlin is not the exact dress that featured in that Vogue article, but it is the exact same style, made from the same sort of fabric, and it’s incredibly rare to actually find little black day dresses from that date in collections. “It’s been amazing for us to be able to locate one, to be able to tell this really important story within the history of the little black dress.” Vogue compared the dress to Henry Ford’s model T motor car, linking it to the idea of the democratisation of fashion, although it would still have been very expensive and only affordable to the wealthy. The dress drew on the functionality of menswear and of clothes worn by those working in the service industry, such as maids and shop workers. Chanel’s contemporary Paul Poiret described the style as “poverty de luxe” – things that have humble origins elevated to couture-style clothing. While black was already in fashion before 1926 and other little black dresses had been created, something about Chanel’s design was seen as being an important moment in the modernisation of women’s fashion. The exhibition was originally due to open in 2020 but was pushed back due to Covid, and curators were “thrilled” they could still borrow the dress from the museum in Berlin this year. Ripley said: “This is such a natural place to start this story because it’s known in fashion history and we also wanted to confront head on that it really is just a moment that has been picked upon as the origin of the little black dress, but it would be really strange to tell that story without having that dress. “We had our heart set on telling the story in that way and opening with this dress, so we’re delighted we’ve been able to see that mission through.” The exhibition looks at fashions through the decades, from early pieces by Yves Saint Laurent, Christian Dior and Jean Muir to contemporary designers and brands such as Gareth Pugh, Simone Rocha and Off-White. Areas of the exhibition are dedicated to highlighting black British designers whose work explores both blackness in terms of identity and the role the colour plays in crafting a futuristic, sci-fi aesthetic. It also considers how perceptions of the colour black differ in a global context. The exhibition runs from 1 July until 29 October. Read More Jennifer Lawrence steps in to clarify theory about her Cannes footwear Qantas ditches mandatory heels and embraces make-up for flight attendants of all genders Love Island line up: Meet the contestants and couples of the 2023 summer edition Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

There are three guarantees in life: death, taxes, and at least one of your friends dating someone you don’t like. Maybe your friend’s partner is pretentious, or blunt to the point of rudeness, or they make fatphobic or racist or sexist comments that bother you, or maybe they’re just downright unpleasant. Either way, we’ve all been there. And while you may be getting the secondhand ick, know that this — however unfortunate — is a common experience. But when do we, if ever, get the go ahead to confront our friends over their controversial partner?

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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

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