Once reserved for dads vacationing abroad and decidedly labeled "uncool," the fanny pack is back and with a brand-new and improved reputation. Now, when you take a stroll through a hiking trail or wait in line at a summer concert, you can spot several passersby wearing fanny packs. And no, they don’t look uncool or out of touch. Instead, they look trendy, whether they’re sporting Lululemon’s fan-favorite Everywhere Belt Bag, Louis Vuitton’s iconic Mini Bumbag, or any other style.

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Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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On Tuesday 11 July, Carrie Johnson announced that she and former prime minister Boris Johnson have welcomed their third child together. Frank Alfred Odysseus Johnson was born on 5 July ay 9.15am, Carrie revealed in an Instagram post before joking: “Can you guess which name my husband chose?” Much has already been made about the choice of names on social media, with people quick to point out that the former PM is a fan of the Greek poet Homer and his epic poem The Odyssey, which tells the story Odysseus. But what does the name – and the child’s other names – actually mean? Odysseus takes its moniker from Homer’s poem, which follows the legendary king of the island of Ithaca on his , who is returning home at the end of the 10-year Trojan War. His journey takes an additional 10 years, during which his crewmates perish and he must face a number of threats. In the poem, which covers a decade-long journey, Odysseus is portrayed as exceptionally intelligent and courageous. He is one of the most influential Greek mythology heroes and the name is often associated with wisdom, pride, and heroism. As for the newborn’s first and second names, Frank comes from the Medieval Latin term, “Francus”, which means “free, at liberty, and exempt from service”, according to etymonline.com. It’s also thought to be connected to the Old French word, “franc”, which, similarly, means “not servile”, with other associations including sincere, genuine, open, gracious, generous, worthy, noble, and illustrious. However, Merriam-Webster claims that the name Frank itself comes from the Franks, “a West Germanic people who lived long ago”. The dictionary continues: “In the early Middle Ages the Franks were in power in France. (It was from them that the country got its name, in Latin Francia.) “The Franks eventually merged with the earlier Gaulish and Roman inhabitants, and their name (Francus in Latin) lost its ethnic sense and referred to any inhabitant of Francia who was free, that is, not a slave or bondman.” As for Alfred, the name is believed to mean “elf counsel” and is derived from the Old English name, Ælfræd. It’s a name often associated with wisdom and is most commonly associated with famous Alfreds, including the ninth-century king, Alfred the Great, filmmaker Alfred Hitchcock, and the poet Lord Alfred Tennyson. In 2019, the former PM was accused of misquoting Lord Tennyson while discussing Brexit, pledgingthat Britain would leave the EU on 31 October “do or die, come what may”. The phrase is often linked to Tennyson’s poem, The Charge of the Light Brigade, except the quote is, “Theirs not to reason why, theirs but to do and die”. Read More Carrie Johnson announces birth of third child with Boris Johnson: ‘Guess which name my husband chose’ How many children does Boris Johnson have? Buckingham Palace responds to Joe Biden’s ‘protocol breach’ with King Charles Rishi Sunak to meet King Charles as Truss defends her record - live Johnson was ‘begging people for votes’ in a ‘demeaning’ way, says IDS Welcome, PM Sunak – the last best option to take over from Truss