As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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Spoilers ahead. In episode 8 of the final season of Never Have I Ever, there’s a subtle yet romantic moment that anyone who’s had long-term BFFs will recognize. Sitting in a circle in Devi Vishwakumar’s childhood bedroom, Devi (Maitreyi Ramakrishnan), Fabiola (Lee Rodriguez), and Eleanor (Ramona Young) chat about their prom dates, or rather their lack of prom dates. Despite the fact that Devi and Co. have spent the past four seasons chasing crushes, exploring sexual awakenings, and figuring out what works for them romantically, when it comes to attending prom — the culmination of their high school experience and a teen rite of passage — going as a trio is a no-brainer. “You two are the best relationship that I’ve had in high school, so it’s only fitting that we’d go together” Devi says.

Love Island host Maya Jama and rapper Stormzy have been photographed holding hands together on holiday in Greece – four years after their break up. Jama, 29, and Stormzy – real name Michael Omari Owuo Jr – 30, first met in October 2014, before either of their careers had taken off and started dating in January the following year. In 2018, the Vossi Bop rapper marked their anniversary on Instagram by posting: “Three years with the love of my life”. But by 2019, they had parted ways. Jama told ES Magazine at the time of the split that “everybody just sees it as entertainment”. Meanwhile Stormzy sang on his track Lessons: “You gave me the world and then I gave you disrespect. Hand on my heart, this is my biggest of regrets.” So, years on, what would a relationship expert say about getting back together if you’re in a similar situation? “Getting back with your ex shouldn’t be a decision that you make lightly,” says Gillian Myhill, dating expert and co-founder of dating app Sizzl. “If you’re looking to make it work, there are several factors that you need to consider.” Examine what wasn’t working previouslyYou broke up for a reason so it’s important to assess the relationship, what was and wasn’t working, and why you broke up in the first place, she says. “Consider how much time has passed since you decided to end the relationship. You both may have changed as people, and grown and learned some life lessons.”Take responsibility for wrongdoing We’ve all probably done or said things we regret, so own it. “It’s also important to look at your role in the relationship and take responsibility for any wrongdoing or neglect and ask yourself honest questions about whether you can approach the relationship and your ex differently,” Myhill says. Take your time It might be wise not to rush.“If you’re considering getting back with your ex, I’d recommend taking things slowly and cautiously, giving yourselves space both individually and as a couple to figure things out.” She advises setting boundaries and expectations of what you need and make it clear what you want from the relationship, while respecting your partner’s boundaries too – and even considering couple’s therapy. “You need to be able to trust your ex, and yourself, and you may need to have difficult conversations that involve confronting the past,” she says, “and you’ll need to make sure you’re ready for that. “But it’s also important that you make a very conscious decision to move on, start afresh and be ready to forgive.”Think about the people around youNot everyone may be on board, Myhill points out. “You may need to prove yourself or your partner may need to prove themselves. Discuss with your family and friends and ask for time, support and patience in helping you figure this out.” Get away Much like Jama and Stormzy, a holiday might be what you need. “I recommend taking a break as a couple, going away for the weekend to remove yourself from judgement and other people’s opinions so you can work things out together and impartially,” says Myhill.Ask the difficult questions“It’s really important that you follow your intuition and ask yourself the hard questions. Is this right for you? Will you be happier in the relationship than out of it? Are you prepared to forgive and move on? Have they changed? Are you doing it for the right reasons?” If you can’t answer these questions “fully, honestly and positively” Myhill says it might be time to close that chapter and move on.

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KSI and Logan Paul received an unexpected welcome at Denmark's Prime launch event yesterday (27 June), when fans began pelting bottles of the energy drink at their heads. Security were quick to rush the YouTuber duo off-stage in Copenhagen as the bottles kept coming, even hitting them. "That Prime bottle to my head was pinpoint," KSI later wrote on social media. However, despite it looking rather violent, the whole thing was allegedly a stunt, with the pair asking fans to throw the bottles - so long as they were empty. Sign up to our free Indy100 weekly newsletter

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Julia Louis-Dreyfus has revealed that she took inspiration from Princess Diana’s iconic wedding dress for her own nuptials more than three decades ago. The Seinfeld alum appeared on Live with Kelly and Mark on 22 May, where she opened up about her nearly 36-year marriage to actor Brad Hall. “You and your husband have been married for 35 years,” Ripa said, as she showed a photo from their 1987 wedding ceremony. The photo showed the newlywed couple smiling and walking down the aisle together. For the occasion, Louis-Dreyfus wore a white wedding dress with a flowing ball gown skirt and quintessential ’80s puff sleeves adorned with ruffles. She tied her hair back in a low bun and completed the look with a flower crown and a long white veil. “Yes. Look at that wedding dress,” the comedian replied, laughing. “You’ll see I fashioned my dress after Princess Diana. It’s the times, I guess.” Julia Louis-Dreyfus’s wedding gown wasn’t a far cry from the one worn by the late Princess of Wales on her wedding day to the then-Prince of Wales in July 1981. Since then, the voluminous bridal gown has become one of the most recognisable dresses of all time. On 29 July 1981, an estimated 750 million people worldwide watched as Lady Diana Spencer became Princess Diana during a royal wedding ceremony at St Paul’s Cathedral in London. Her wedding dress was designed by former husband-and-wife duo David and Elizabeth Emanuel. The silk-taffeta gown featured a fitted bodice overlaid with panels of antique Carrickmacross lace that originally belonged to Queen Mary. It also included a sequin-encrusted train measuring 25 feet that remains the longest in royal wedding history. Much like Kate Middleton’s wedding dress in 2011, there was so much secrecy surrounding Princess Diana’s gown that the Emmanuels were required to create an alternate gown in case the dress was revealed preemptively to the public. In 2021, Princess Diana’s wedding dress was displayed at Kensington Palace as part of a temporary exhibition exploring royal style. The gown – which is now privately owned by her sons, Prince William and Prince Harry – marked the first time it had gone on display in 25 years. Julia Louis-Dreyfus and Brad Hall will celebrate 36 years of marriage this June. Last year, the 62-year-old actor celebrated her wedding anniversary by sharing a sweet tribute to her husband on social media. “Even though we’re surrounded by a lot of bad news, I’m celebrating some good news today – Been tied to this superb guy for 35 years!” she captioned the Instagram post, which featured their smiling wedding photo. “What in the living hell? How did that happen so quick?” The couple – who share sons Henry, 28, and Charlie, 23 – first met as students at Northwestern University, when Louis-Dreyfus auditioned for Hall’s theater production in the early 1980s. They were married on 25 June 1987 in Santa Barbara, California. Read More 5 things you didn’t know about Princess Diana’s wedding dress Princess Diana’s wedding dress is now on display at Kensington Palace Julia Louis-Dreyfus opens up about ‘devastating’ miscarriage she suffered at 28