Twiggy has opened up about ageing and how cosmetic surgery “frightens” her. The model, whose real name is Dame Lesley Lawson, has never undergone cosmetic procedures such as Botox, unlike numerous other celebrities. The 73-year-old said she is “proud” of her wrinkles, but remained open to the idea of someday having “little tweaks”. In a new interview with the Daily Mail, Twiggy said: “I’m kind of proud of my wrinkles. I understand when people have little tweaks and maybe I’ll even do it, I don’t know. “But what I don’t think I’d ever do is all the stuff they inject, when they get those funny cheeks that look like cotton wool balls have been stuffed in them. It would frighten me.” Asked if she would consider Botox, the fashion icon replied: “It’s botulism, isn’t it? And I never fancied the idea of that floating round my body.” Twiggy also spoke about her body and credited going to pilates once a week for helping alleviate a bad back. Aside from that, she is relaxed about exercise and her weight. She added: “I’m bigger than I was, but I should be at my age.” In 2020, the model told the Guardian that she did not think the fashion industry would ever “go completely away from slimness”. Her own nickname was rooted in her petite figure and she has been associated with “extreme thinness” throughout her modelling career. Asked at the time if the industry needs to focus more on different shapes and sizes, she said: “I don’t think the high fashion industry will ever go completely away from slimness but I think other parts of the industry have started to use different shapes and sizes, and I think they should.” She has previously spoken about her “skinny” body image, which she believes is genetic, and said “some models” are “too thin”. “We do know that there are girls pushed to not eating and to losing weight and that is not good because you have tragedies with girls being ill or even worse,” she told Huffington Post. “There’s no doubt that there are some models who are too thin.” Read More Woman’s warning after lip filler left her unable to close mouth However hard the world tries to make me fear it, I’m excited to turn 30 this summer ‘Unproblematic people don’t age’ reflects the stupidest kind of beauty standard Flip flops, nudity and ‘up the vajayjay!’: The red carpet is a platform for protest Woman’s ‘$1,300’ dress divides the internet: ‘Why is it so bad though?’ Queen of Rock ‘n’ Roll Tina Turner’s most iconic looks

While they might not be easy to tell apart, one mother has captured how differently her three children react after being given the same five ounces of milk. Jocelyn, who goes by the username @lesbi_honest_20 on TikTok, took to the platform to share a video of her triplets - daughters Willow and Eden, and son Juniper - along with the on-screen text: “When the same 5oz hits different.” She then filmed her children one by one, as Juniper was seen crying from still being hungry. Eden was relaxed with her bib on after having a full meal, while Willow managed to fall asleep with her eyes rolled back. “Took this while we waited for more milk to heat up for our hungry Juni boy!” Jocelyn captioned the TikTok. “It’s crazy how much they are growing into three unique individuals. I love learning more about them every day.” Since it was first posted on 19 October, the video has gained more than 11m views, with many people joking about how the triplets are a total representation of their moods. “The three stages of milk drunk,” one commenter joked. “We got the crier, the ‘I might be drunk’, and the one you have to carry home every time.” “Different reviews same restaurant,” another user joked. Some commenters mentioned how much Eden’s sleeping reaction made them laugh, with one commenter writing: “I wasn’t expecting the second one, so I was really surprised by the third.” @lesbihonest_20 Took this while we waited for more milk to heat up for our hungry Juni boy! Its crazy how much they are growing into 3 unique individuals. I love learning more about them ever day. #tripletsoftiktok #tripletmom #newbornbabies #fyp #triplets #tripletlife ♬ original sound - Lesbi_Honest_20 Another commenter agreed, adding: “Omg the third one just transcended.” In an interview with Today, Jocelyn revealed that her triplets’ reactions weren’t that uncommon compared what she’s witnessed before. “Juni is our biggest eater. He can eat and eat and eat. My wife was in the kitchen heating another bottle for him when I started recording,” she told the outlet. Jocelyn explained that the best way to describe baby Eden was exactly like how she acted in the TikTok: “Happy-go-lucky.” As for why baby Willow ended up falling asleep, the mother said it was because of how small she is compared to her siblings. “She’s our little peanut,” Jocelyn called Willow. “Five ounces for her is a lot.” However, she noted that Willow makes up for her small size with her outlandish personality, especially because she’s the oldest. “Willow came out first. She’s been giving side eye since the day she was born, and has to know what is going on with everyone. She’s our nosey Nancy,” Jocelyn told Today. “The NICU nurses used to joke that Willow was judging them!” The triplets’ differences don’t stop with their eating habits either, as Jocelyn mentioned that the babies vary with their sleeping habits too. She explained that Willow is her morning person, Eden is her night person, and Juniper isn’t either and is “somewhere in the middle.” “Eden is up until 2am and then she’s grumpy when she wakes up and won’t even look at you until after 11,” Jocelyn said. “It’s actually kind of funny. That girl is not a morning person.” The Independent has reached out to Jocelyn for comment. Read More Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third

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As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

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Naomi Campbell played a starring role on the catwalk as Sarah Burton presented her last collection as creative director of Alexander McQueen. The British supermodel, 53, closed the spring/summer 2024 show wearing a stunning silver ensemble comprised of a strapless beaded corset and a draped skirt that shimmered as she walked. Cate Blanchett, who often wears McQueen at awards ceremonies, was on the front row at the Paris Fashion Week event. The Australian actor was dressed in a black suit with a huge pink bow on the back. American actor Elle Fanning – who stars alongside Campbell in the label’s autumn/winter campaign – was also in attendance, the 25-year-old wearing a full-skirted polka dot dress with a statement choker necklace. The spring/summer 2024 collection represents the end of 26 years at the British fashion brand for Burton. She was appointed to the role of creative director in 2010 following the death of Lee Alexander McQueen, having worked alongside the groundbreaking designer for 14 years. Burton was responsible for creating the wedding dress worn by the Princess of Wales when she married Prince William in 2011. Kaia Gerber – daughter of supermodel Cindy Crawford – opened the spring/summer show in a short black corset dress. With a keyhole cut-out on the chest, the long-sleeved dress hinted at the subversive designs that were to come. Lee Alexander McQueen was the master of gasp-inducing fashion and for Burton’s final collection she served up plenty of suggestive slits alongside her usual bold tailoring and glamorous gowns. “This collection is inspired by female anatomy, Queen Elizabeth I, the blood red rose and Magdalena Abakanowicz, a transgressive and powerfully creative artist who refused ever to compromise her vision,” Burton revealed in the show notes. “The show is dedicated to the memory of Lee Alexander McQueen, whose wish was always to empower women, and to the passion, talent and loyalty of my team.” Burton is the latest designer to take inspiration from roses for spring, following Simone Rocha at London Fashion Week and Balmain’s Olivier Rousteing in Paris. The queen of flowers featured repeatedly, first in the form of photorealistic scarlet stems blown up on black and white slip dresses. Later, a pair of ruffled pink and red ombre gowns resembled rose petals (as well as, it must be said, a certain part of the female body). Exploring shape and volume, the designer sent out curved leather corset tops with exaggerated hips, shaggy coats and draped dresses. Sharp-shouldered jackets were decorated with intricate crimson embroidery that looked like brushstrokes (or possibly blood stains), the ends of the threads hanging off to form flowing tassels. The floral theme continued with an elaborately woven cream jumper and an opulent golden lace dress teamed with thigh-high leather boots, before the show culminated with some sparkling stand-out looks. Burton has excelled at eveningwear throughout her time at McQueen, displaying almost couture-level craftsmanship, and this show was no exception. A white tulle gown with glittering gunmetal adornments cascading across one sleeve and a form-fitting jumpsuit covered in silver beading were highlights. Following Campbell’s star appearance, David Bowie’s Heroes played as the models took their final turn on the catwalk. The audience was already on its feet applauding as Burton appeared to receive her standing ovation and hug VIP guests. The house of McQueen has yet to announce who will take the take over as creative director. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live This is how your make-up needs change as you age Victorian dahlia show recreated at Stonehenge with thousands of flowers Daily activities could help lower heart attack risk, study suggests

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