Tom Kerridge has defended charging £35 for fish and chips in luxury department store Harrods, explaining the quality of the ingredients and labour that go into the dish. The celebrity chef, 49, came under fire earlier this year for the costly dish at Kerridge’s Fish and Chips, which comprises of line-caught turbot and hand-cut potato chips. Some angry customers called the portion of fish “scrawny”, while others criticised the “thimbles of sauce” that accompanied the dish. But the Michelin-starred Kerridge – who has dealt with criticism of his prices in the past, including for an £87 sirloin steak in his Buckinghamshire pub – detailed the difference between his dish and a regular chippy’s fish and chips. Speaking to the Radio Times, Kerridge said that the backlash no longer affects him and he’s “learnt to deal with it”. “I’m seen as a man of the people, so when I put fish and chips on for £35, they shout at me for it being expensive,” he said. “But the people criticising me don’t understand how it’s priced. Fish and chips was always seen as cheap, fast food, and I get that because of where I grew up.” Kerridge went on to explain the supply chain behind a portion of fish and chips, saying: “The fish in most chippies is frozen at sea, in a big block, a year ago, then cut up and portioned. “The potatoes are maybe four weeks old, have gone through a chipper, been cleaned and put into cheap oil. They’re wrapped in paper, with malt vinegar and salt.” Kerridge clarified that he does “love” regular fish and chips, but that the dish he serves in Harrods is different. “At Harrods, it’s line-caught, day-boat turbot,” the Great British Menu judge said, referring to fish that is caught using traditional fishing methods by fishermen who go out to sea and return on the same day. “The potatoes are specifically sourced for their sugar and starch content, then individually cut up by a person. It’s bespoke dining in the most exclusive and beautiful shop in the world. Of course it’s expensive,” he added. In 2021, Kerridge defended the prices at his pub, arguing that they “include everything, VAT and service”. “No additional service charge at all. Also I pay staff properly and treat their job as a professional career. Perhaps the real cost of dining should be addressed,” he tweeted in response to a critic. “Unpretentious does not mean cheap. Also, why is profit a bad word?” Kerridge opened his first pub, The Hand and Flowers, alongside his wife Beth in 2005. Within a year, he had gained his first Michelin star. Since then, the TV personality has been given three Michelin stars, including a second for The Hand and Flowers, and the third for The Coach. He has appeared on numerous TV programmes such as MasterChef and Saturday Kitchen, and currently presents Food and Drink for BBC Two. Read More Sorry lads, we just can’t afford any more reckless, middle-aged adventurers Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Delia Smith denounces vegan diets as ‘wrong’: ‘Don’t say you’re helping the planet’ 3 TikTok-approved recipes for picnic season Fans swoon over Stanley Tucci cooking dinner for Robert Downey Jr at ‘Casa Tucci’ The dish that defines me: Alex Outhwaite’s Vietnamese bun cha

Besides the REI Co-op Anniversary Sale, the outdoor goods store's Labor Day Sale is one

Max Verstappen accused Red Bull team-mate Sergio Perez of pushing him off the road before going on to win Formula One’s sprint race in Austria. Perez had to settle for second behind Verstappen with Carlos Sainz third for Ferrari. Lando Norris started third but finished only ninth following a poor opening lap, while George Russell and Lewis Hamilton crossed the line in eighth and 10th respectively on an underwhelming day for Mercedes. In damp conditions at the Red Bull Ring, pole-sitter Verstappen fell behind Perez as they blasted away from their marks. Verstappen moved to his right on the run down to the opening corner, but Perez squeezed his way past to take the lead. However, the Mexican ran wide on the exit of the first bend allowing Verstappen the opportunity of a slingshot back past on the straight. Verstappen drew alongside his team-mate but ran out of room, briefly dropping two wheels on the grass. “He pushed me off, man,” yelled Verstappen over the radio. “What the f***.” On the long drag to the third bend, Verstappen still managed to maintain some momentum, launching an aggressive move down the inside of Perez at Turn 3. Verstappen made the pass stick, running on deep into the corner, but Perez felt aggrieved by the move. “What is wrong with Max, man,” he said. From there, Verstappen raced off into the distance, taking the chequered flag 21 sec clear of Perez. Despite his commanding win, Verstappen, who extended his championship lead from 69 to 70 points, took aim at his team-mate again. “That first corner was not really nice,” he said on his way back to the pits. “It could have been a big shunt. We need to have a chat about that. For me it was not OK.” Russell was the first driver to gamble for dry rubber in the changeable conditions. The British driver pulled in on lap 15 and was soon the speediest man on track. Half of the 20-strong field took on slicks, too, but such was the advantage of the leading pack, that they were able to finish the race on the intermediate tyres. However, Russell managed to fight his way back from last after his pit stop to take the final point. Lance Stroll held off Aston Martin team-mate Fernando Alonso to finish fourth with Haas’ Nico Hulkenberg sixth.

Fitness coach Joe Wicks has teamed up with the NHS to create a dedicated workout video for people with Parkinson’s disease. Parkinson’s symptoms can cause involuntary shaking of parts of the body, slow movement and stiff or inflexible muscles. However, regular exercise has been shown to have a positive impact on such symptoms. Wicks has worked with experts at St Thomas’ Hospital in London to help people with the condition exercise at home. The specialised workout video compromises of 10 different exercises put together by Wicks, known as The Body Coach, who was hailed for hosting daily PE lessons online during lockdown. “I’m so passionate about making exercise accessible for all people, no matter their ability,” Wicks said. “Taking part in regular exercise has many benefits not just for your physical health, but also your mental health. “It was great to come down to St Thomas’ Hospital to hear more about how exercise can help people with Parkinson’s manage their symptoms and to create this workout video tailored specifically for them.” Milly Khan, a highly specialist neuro-physiotherapist at Guy’s and St Thomas’ NSH Foundation Trust, said: “Physical activity is a really important component of treatment for Parkinson’s and the condition shouldn’t be a barrier to being physically active. “Having this specially created resource that people can do in the comfort of their own home will make a huge difference to not only the patients I see at St Thomas’, but those across the country.” – The exercise video for people with Parkinson’s is available free online on The Body Coach YouTube channel.

More must be done to protect women from birth trauma, a Tory MP has said after a new poll revealed that traumatic births have prevented a significant proportion of women from having more children. Theo Clarke said that it was “vitally important” that women receive the care and support they need after a traumatic birth. It comes after a poll of members of the Mumsnet community found that more than half (53%) who had suffered birth trauma said their experience put them off having more babies. The MP for Stafford has previously spoken out about her own birth story, where she described how she thought she was “going to die” after suffering a third degree tear and needing emergency surgery. She has since set up an All Party Parliamentary Group (APPG) on Birth Trauma to try to highlight the plight of thousands of women who suffer similar situations each year. A poll of 1,000 members of the Mumsnet website, shared with the PA news agency, found that 79% of those surveyed had experienced birth trauma. While the poll does not represent all mothers across the UK, it provides a snapshot of the experiences of those who use the popular parenting site. The survey also found that 72% of those who had experienced birth trauma said their issue had not been resolved a year after giving birth. Among those who had experienced physical, emotional or psychological birth trauma, 44% said healthcare professionals used language which implied they were “a failure or to blame” for the experience. Three quarters (76%) of all of those polled said they felt that health professionals had become “desensitised” to birth trauma. Almost two thirds (63%) said they did not believe healthcare workers did everything they could to prevent birth trauma. And 64% said they felt a “lack of compassion” from healthcare professionals during labour. Commenting on the poll, Ms Clarke said: “These survey results are deeply upsetting. They speak to my own experience of birth trauma and quite clearly to many, many other women’s horrendous experiences too. “That more than half of women across the UK who responded say they are less likely to want another child because of their birth experiences and they were made to feel they were to blame is simply terrible. “The survey is clear that more compassion, education and better after-care for mothers who suffer birth trauma are desperately needed if we are to see an improvement in mums’ physical wellbeing and mental health. “The APPG is now up and running in Parliament and will continue to listen to mothers and experts to drive fundamental change in how we treat mums. Our ambition is for birth trauma to be included in the Government’s women’s health strategy. “It is vitally important women receive the help and support they deserve.” Mumsnet chief executive Justine Roberts said: “We hear daily on Mumsnet from women who have had deeply upsetting experiences of maternity care, and this latest research underlines that the majority of mothers experience birth trauma – whether physical or psychological. “This trauma has long-lasting effects and it’s clear that women are being failed at every stage of the maternity care process – with too little information provided beforehand, a lack of compassion from staff during birth, and substandard postnatal care for mothers’ physical and mental health.” Kim Thomas, chief executive of the Birth Trauma Association, added: “It is time for a complete overhaul in the way women experience maternity. “This should include: honest, evidence-based antenatal education; compassionate and professional care during labour; and postnatal care that is designed to identify and treat every birth injury or mental health problem. “A maternity system that puts women at the heart of care is not some kind of unfeasibly high goal – it is the bare minimum that women have the right to expect.” A Department of Health and Social Care spokesperson said: “We are committed to making the NHS the safest place in the world to give birth, and improving support for women before, during and after pregnancy is a priority in the Women’s Health Strategy. “We are investing an additional £165 million per year to grow and support the maternity workforce and improve neonatal care. NHS England recently published a three-year plan to make maternity and neonatal care safer, more personalised, and more equitable for women, babies, and families. “To support women following trauma related to their maternity experience, we are rolling out 33 new maternal mental health services, which will be available across England by March 2024.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Imagination and hard work in children trumps obedience – research finds 7 ways you could be damaging your eye health without even realising Celebrities mingle with royals at glam Vogue World party in London

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Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). 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