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Max Verstappen took pole position for Sunday’s Qatar Grand Prix as the indomitable Dutchman closes in on his third world title. Verstappen will be crowned champion of the world if he finishes at least sixth in Saturday’s 19-lap race at the Lusail International Circuit. And the Red Bull driver started his quest to become just the 11th driver in history to win the title on more than two occasions in typically irresistible fashion by clocking the fastest time in qualifying. In terms of the championship mathematics, Verstappen’s pole lap for Sunday’s main event will be redundant if he secures three points in Saturday’s sprint – the starting order for which will be determined by a second qualifying session here on Saturday afternoon – or Sergio Perez fails finish inside the top three. The probability of both are high. As Verstappen raced to top spot, with George Russell and Lewis Hamilton securing second and third on the grid for Mercedes, Perez failed to make it out of Q2. Follow live updates from the Qatar Grand Prix with The Independent Read More How Qatar plans to make F1 grand prix their ‘new World Cup’ F1: How can Max Verstappen win 2023 world championship in Qatar? Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher

Pamela Anderson is turning the page on her old life in a big way. Speaking to People, the 56-year-old actress revealed she has plans to sell her entire wardrobe full of fashion archives, including her most sought-after piece: her Baywatch swimsuit. Her desire to clear out her closet stems from an intent to “make room” for a “new life”. “I don’t like to waste. Better to clear my mind, clear my closet. Make room for this new life,” she explained. “I can’t wait to see others enjoy these pieces.” Anderson continued: “My style has undoubtedly changed over the years, and it thrills me to think others will find the joy I did. There’s no reason to hang on to it. These memories are made to share.” As of now, she’s not announced the date of her closet sale but has expressed a will to dispose “truly all of it” in a “thoughtful, sentimental way” online. While imagining the 90s icon breaking up with her renowned looks that irrevocably shaped beauty and style fads is difficult, this isn’t the first time Anderson has mentioned leaving her old aesthetic in the past. Recently, the Borat star has been substituting heavy eye makeup with a light underpainting to enhance her natural facial features following the death of her former makeup artist, Alexis Vogel, in 2019. But, also to rebel against the now favoured exaggerated beauty features. In conversation with Elle, Anderson noted of Vogel: “She was the best. And since then, I just felt, without Alexis, it’s just better for me not to wear makeup.” She continued: “I did notice that there were all these people doing big makeup looks, and it’s just like me to go against the grain and do the opposite.” Between bouncy blowouts, skinny brows, blue eyeshadow, and cropped clothing, Anderson was a driving factor in setting the fashion of the 90s and early 2000s. Being a model and on-screen star, her visibility was consuming, prompting her to become an icon of the time. Although her focus may have been more on her career, many were enamored by Anderson’s appearances behind the scenes, especially with her infamous beau Tommy Lee. The two were known to match their looks under the same rockstar, grunge tone. Anderson stuck to bodices and mini skirts while the famed Mötley Crüe member donned leather everything. Her love for corsets was honoured by many of Vivienne Westwood’s original designs. The designer, who recently passed away, often saw Anderson as a muse for her brand, like many other fashion enthusiasts. From sitting front row at Chanel and Balmain, to stunting on the Hugo Boss runway for their spring/summer 2023 fashion show in Miami, it’s safe to say Anderson’s face is rooted in the industry. However, the Playboy model couldn’t always credit herself for her iconic outfits, as she previously revealed a lot of her style creation was thought of by her partners. “There was a time in my life when everyone was doing everything for me - even my husbands were dressing me,” she noted in an opinion piece for The Guardian. “But for the first time in my life I don’t have an army of people making decisions for me. I can finally decide for myself.” In the same article, Anderson detailed her decision to no longer sport fur or leather as an animal rights activist and spokesperson for Peta. However, the Home Improvement actor told Elle she thought her old looks from the 90s were “wild and uninhibited”. “I don’t know if it was a defense mechanism or what. I just thought, ‘I’m going to have fun,” she proclaimed. Read More Pamela Anderson shares heartbreaking reason she’s ditching makeup Pamela Anderson and Naomi Campbell walk the Miami runway for Hugo Boss Pamela Anderson says she had ‘debilitating’ shyness before becoming a Playboy model Tabi Swiper: How a woman’s Tinder date committed a ‘sinister’ fashion crime 4 viral TikTok make-up trends you’ll actually want to try Secondhand September: The best places to buy pre-loved fashion online

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Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Reusable water bottles are beneficial in so many ways. Helping keep you hydrated, they also cut down on single-use plastic, and save you money every time you refill instead of buying a new bottle of water. Plus, with all the chic stainless steel flasks and glass bottles on the market – not to mention sporty carrying straps – they’ve become something of a fashion accessory. Trying to hit the NHS-recommended eight glasses of water a day for adults is an excellent idea, of course, but did you know there’s one way your refillable bottle could potentially be detrimental to your health? According to a study from waterfilterguru.com, reusable water bottles contain an average of 20.8m colony-forming units (CFUs) of bacteria, which equates to 40,000 times more than the microbes on a toilet seat. So what might be the consequences if you continuously sip and refill without washing your bottle properly between uses? We asked health experts to talk through the risks… Bottling up bacteria “A common misconception when it comes to reusable water bottle hygiene is that as you’re typically filling it with pure water and it’s only coming into contact with your own mouth, there’s little need to clean it often,” says Dr Donald Grant, senior clinician at The Independent Pharmacy. However, every time you drink from the bottle, you’re transferring bacteria from your mouth, which can then multiply in the container. “Anything that is reusable can be prone to accumulating dirt, dust or debris and, as a result, bacteria,” says private GP Dr Suhail Hussain. “This is exacerbated by the fact water bottles are the ideal environment for harbouring bacteria due to being moist.” Hard to reach crevices – for example, inside a screw top or under a flip-up straw – could also develop mould, and then there’s contamination from other sources. “When you store it in a gym bag, for instance, it can pick up bacteria from the interior of the bag or anything else stored in it, while you can also transfer bacteria from your hands to your bottle,” says Grant. “If your bottle has a valve cap, you may need to lift or twist it with your fingers, and this can transfer bacteria you may have picked up from touching other objects or surfaces.” What types of microbes are found in water bottles? “These might be simple commensals such as streptococcus and staphylococcus, which normally live in symbiosis with their host (i.e. us) but can become problematic if they accumulate, or the individual is under the weather,” Hussain says.“Bacteria such as E. coli – a common cause of urine and bowel infections – can often colonise the water bottle following repeated handling, such as taking the cap on and off.” These bacteria can potentially cause a variety of issues. “You may become sick and develop gastric illness, such as diarrhoea or vomiting,” Hussain continues. “Gram negative rods – another common bacterium found in unwashed bottles – can lead to urogenital tract infections and pneumonia.” Grant warns: “If there’s a build-up of mould inside the bottle, this can cause allergy symptoms, such as a runny nose, sneezing, or red and itchy eyes. Symptoms might be more severe for someone with asthma.” How often should you wash your reusable water bottle? “To minimise your risk of getting sick, you should ideally clean your water bottle after each use,” Grant says. “As a minimum, you should aim to wash it thoroughly at least a few times a week.” Hot water and washing up liquid are all you need to banish bacteria on the daily. “Fill the bottle with hot soapy mixture and swill around, or leave to soak in a detergent mixture,” Hussain advises. “Remember to pay special attention to lids/caps and screw top regions – use a clean brush [to scrub them].” If you’ve neglected your bottle for a few days and it needs a deeper clean, Grant suggests: “Soak your bottle overnight in a solution of half vinegar and half water. Rinse the bottle and let it dry fully before using it again.” Storage is also important to help minimise nasty microbes. “Where possible, you should keep your water bottle out of germ-rich environments such as your gym locker or sports bag,” Grant says. “You should also avoid filling your bottle with anything other than water, such as protein shakes, energy drinks, or sugar-rich liquids, as sugar can stimulate the growth of bacteria.” Hussain adds: “Don’t leave water bottle in the sun for long periods of time or siting in the cup holder in the car – the mixture of warmth and moisture is likely to make bacterial overgrowth worse.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Prince George visits Eton with parents Prince William and Kate Middleton King Charles and Queen Camilla ecstatic after getting their first Royal Ascot winner As Elon Musk calls cis ‘a slur’ – what does the term cisgender actually mean?

LONDON Associated British Foods, the owner of retailer Primark and a major sugar and ingredients business, said on

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. As a teenager growing up in Hungary, the summer school holidays were usually spent at home because my parents were still working. They would leave us a list of house chores we needed to do before they left for work in the morning, and it included cooking our own meals, so I learned at an early age that I really enjoy cooking. I love cooking traditional Hungarian food, but I was also keen to experiment with other recipes and there was one day when I was looking for something to cook for that evening, just anything. My friends and I would go to the local library regularly, and on this day, I went and found an old cookbook in the food section. It looked about a hundred years old, it was falling apart, some pages were missing and others were stuck together. But I browsed through it and found a cake recipe involving plums soaked in rum that I thought sounded delicious. The recipe was incomplete because of the state of the book, but I wrote it down in my notebook anyway because it sounded good and I really wanted to try it. I resolved to make it for our dessert that evening. I went to the supermarket and went to search for all the ingredients for the cake. What I wasn’t expecting at the time was how expensive they would be – thinking back now, it makes sense that rum, plums and vanilla would not come cheap, but I was young and didn’t really know the price of things like that. It turned out to be quite an expensive shop, particularly for a 16-year-old using her own pocket money, but I didn’t mind too much as I was convinced it would be great! I got home and started getting ready to cook. It was around this time that I realised just how incomplete the recipe was. It confused me – for example, it seemed to call for just milk and eggs in the batter, there was no flour. But I pressed on and told myself that the recipe writers surely knew what they were doing. I mixed everything in a bowl and it was very, very liquidy, almost like water, which worried me. I poured the batter into a pan and into the oven it went. Now, the recipe said it would only take 20 minutes to cook. But as much as I wanted to trust the recipe, this part made me doubtful because of how liquid the batter was. So I waited and waited, but it remained stubbornly liquid. I wasn’t even sure if it would be edible. After an hour and a half of waiting, I used the toothpick method to see if it was cooked. I inserted the toothpick into the middle of the cake and when I removed it, it was sticky but no batter was left on it, so it looked like it might be OK to take it out. By this time, I had used so much electricity and energy that I was anxious to get it out of the oven. I took it out and left it on the kitchen counter to cool down. I told myself: “Maybe it will be solid by the time I come back.” It did smell amazing because of the vanilla and rum and plums, almost like Christmas cake that filled the house. But to be honest, I had a bad feeling about it. It looked horrendous, the most disgusting-looking cake I had ever seen. At least it looked solid, so I thought OK, that seems fine-ish. After a while, I figured it had cooled down enough so I tried to get it out of the tin. I had used a cake tin that you push up from the bottom to release the cake. While I was pushing the bottom, I don’t know what happened, but the cake slipped and the whole thing just fell onto its face on the floor. I remember standing there for a moment and thinking, I just spent a bloody fortune on this cake and it’s fallen in the dirt on the floor. I rushed to my room in tears, I just couldn’t deal with it. I was so sad. My 18-year-old brother had been in his room the whole time and heard me slamming my door. He must have wondered what happened because I heard him come out of his room and go downstairs to the kitchen. I stayed in my room for a little while feeling sorry for myself, before pulling myself together and heading back out to go and clean up the mess I made. I went down the stairs and I kid you not, saw the funniest scene before my eyes. My brother was on his knees in the kitchen, literally eating the cake from off the floor. I said: “What the hell are you doing?” He told me it smelled and tasted amazing, he couldn’t resist. It reminded me of the Friends episode “The One with All The Cheesecakes”, because there is a scene where Rachel and Chandler are eating cheesecake off the floor in their hallway. It was hilarious that it was happening to me in real life. I didn’t join my brother on the floor, but I did try a little bit of the cake once we picked it up from the floor. It was really tasty even though it wasn’t quite done, but it wasn’t the total failure I thought it was going to be. He offered to get me more eggs so I could try and recreate it again. The next time I made it, I made some adjustments and it turned out bloody amazing. Now, after a lot of experimenting and tweaking the original recipe, I’ve kind of mastered it. It is still expensive to make, so I decided I would only make it for celebrations and for Christmas. I even entered my recipe in an online competition. One of the prizes was a Jamie Oliver cookbook and my dad absolutely adored him. I enlisted his help to submit my entry because I didn’t have a laptop at the time, and it turned out to be a fun thing for us to do together. Some time later, I checked my email and found out I won the competition! Both Dad and I were stunned because I was worried my recipe was too complicated and nobody would want to make it. When we received the book prize, Dad was definitely more pleased than I was. It was a great thing for both of us to do. I genuinely believe that making this cake taught me the power of not giving up. That lesson has followed me throughout my life ever since. I am now an archaeologist living in Glasgow, but it hasn’t been an easy journey. I have had to persist with things even if they don’t go according to plan and keep motivating myself to get here. I think this random cake I picked out of an old book in a library has helped shape my attitude towards life. I’m also really glad my brother ate it off the floor because if he hadn’t, I would never have learned those lessons and maybe, I would be in a very different place today. Evelin Eros is a Hungarian archaeologist living in Glasgow. She makes her rum cake every Christmas and for other special occasions. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’

Mashable culture reporter Meera Navlakha sits down with the cast of Never Have I Ever