Prices of essentials like tomatoes have skyrocketed in India in recent months.

Adele has revealed that she’s three months sober after a period of drinking heavily in her 20s. On Friday 13 October, the “I Drink Wine” singer admitted onstage that she recently gave up alcohol after seeing audience members drinking “a pint” of whiskey sour during her Las Vegas residency show. In a video shared on X, formerly known as Twitter, she told concertgoers at The Colosseum at Caesars Palace: “I stopped drinking… maybe, like, three and a half months ago.” However, Adele - whose full name is Adele Adkins - acknowledged that it hasn’t been easy refraining from alcohol. “It’s boring. I mean, oh my God, it’s boring,” she continued. “I was literally borderline alcoholic for quite a lot of my 20s, but I miss it so much. I cut out caffeine [too].” The singer jokingly added: “So, enjoy your whiskey sour. I’m very, very jealous.” Adele, 35, previously addressed her relationship with alcohol during a performance in March, when she detailed her pandemic drinking habits. “I remember when I came here in Covid, in lockdown. It was 11 am, and I was definitely, like, four bottles of wine in - like we all were,” she revealed, per the Evening Standard. “I said in 2020 that I wanted to put my album out. And we were all at home just drunk basically.” In an interview with Vogue in October 2021, the “Hello” singer admitted that she has a very “close relationship” with alcohol. She explained to the outlet: “I was always very fascinated by alcohol. It’s what kept my dad from me. So I always wanted to know what was so great about it.” Perhaps the singer has recently cut out drinking because she’s been planning a week of celebrations, in honour of her son Angelo’s eleventh birthday on 19 October. She shares Angelo with her ex-husband, Simon Konecki. “This week my son turns 11 years old,” she told the audience on Friday. “Can you believe that? We have got a busy week coming celebrating him. He is very much like me because I take my birthday very seriously.” “So, it is a whole week or a month celebration, which I think everyone should treat their birthday like,” she added. The “Rolling in the Deep” singer noted that her only child “seems to have adopted” very similar habits as her own when it comes to birthday celebrations. “He is like, ‘Can I do this and do that?’” she explained. “I am like, ‘That is very expensive. You are 11. Shouldn’t we be having a tea party still?’” “But you know, 11-year-olds in 2023 are, like, going on 25,” Adele continued, as she joked that her update for next week’s Las Vegas show “will be being a bullied mother”. Between songs, the Grammy award-winning singer often takes moments to banter and chat with audience members, often dropping personal anecdotes and spotlighting lucky fans. Earlier this month, the singer referred to her longtime boyfriend, sports mogul Rich Paul, as her “husband” to the delight of fans. Adele’s Las Vegas residency began on 18 November 2022, and is scheduled to end this fall on 4 November 2023. Read More Adele shows off massive diamond ring amid marriage rumours with ‘husband’ Rich Paul Adele’s boyfriend Rich Paul offers advice for Taylor Swift and Travis Kelce Adele says online shopping and ‘making special time’ for boyfriend Rich Paul make her happy Adele shows off diamond ring amid marriage rumours with ‘husband’ Rich Paul Rich Paul responds to Adele marriage rumours after singer calls him ‘husband’ Kourtney Kardashian reveals she and Travis Barker conceived son without IVF

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No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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