Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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A mother has clarified that a video she made about giving her child a fake tan was a joke, after she faced a backlash over her footage. Kylen Suttner frequently posts videos on TikTok about her partner and their four-month-old child. In one clip, posted in March, she could be seen holding up her baby, while she appeared to have a serious look on her face. She also poked fun at the self-tanning product that she joked she used on her child, in the text over the video. “When everyone is telling me to stop self-tanning my baby but the loving tan employees have families to feed,” she wrote, referring to the popular self-tanning spray, Loving Tan. In the caption, Suttner added: “loving tan is our fave.” As the video quickly went viral, with more than 1m views, it sparked mixed responses. However, Suttner has now clarified that her video was actually a joke. During an interview with New York Post, she said that her baby had jaundice when he was born, which is what made his skin tan. According to the Cleveland Clinic, jaundice “a condition in which the skin, sclera (whites of the eyes) and mucous membranes turn yellow”. “Everyone commented on his colour, so I decided to make a joke about it. I would never actually use self tanner on my baby,” she said. “I feel like most people understood it was a joke. But the few who didn’t were appalled that I would self tan my baby.” Although Suttner made this clarification about her video, the clip was still hit with criticism regarding the use of using self-tanners on babies. “Disgusting! So horrible!” one wrote, while another added; “I can’t tell if this is a joke?” @kylensuttner loving tan is our fav #tan #selftan #selftanning #selftanday #lovingtan #babyboy #newborn #newbornnap #momtime #naptime #newbornbaby #newbornbabyboy #momtok #postpartumbody #postpartumrecovery #postpartum #fourthtrimester #4thtrimester #newmom #newmomtok #postpartumjourney #csectiondelivery #csection #csectionmom #csectionrecovery ♬ original sound - Barney However, many TikTok users poked fun at the video and realised that it was just a joke. “You gotta keep the tan up, it’s a lifestyle Brian,” one quipped in the comments of the video, while another added: “So funny to me that people think you’re being [for real].” A third wrote: “I love this… I wish I had his skin colour.” The Independent has contacted Suttner for comment. According to the National Health Service (NHS), it is generally safe for women to use fake tan creams and lotions while pregnant. But, the site recommends avoiding spray tans, since “the effects of inhaling the spray are not known”. “The active ingredient in fake tan is dihydroxyacetone (DHA),” the medical site notes. “As the DHA isn’t thought to go beyond the outer layer of skin, it isn’t absorbed into the body and can’t harm your baby [during pregnancy].” The medical site also advises against using tanning pills, which are banned in the UK. “They contain large quantities of beta-carotene or canthaxanthin, which are commonly used as food colourings and can be toxic to an unborn baby,” NHS states. Read More Grandmother praised for refusing to babysit daughter’s newborn unless she’s paid $20 an hour Mother shares horrifying moment she found ticks living in her daughter’s ear Stay-at-home mother explains why she relies on full-time nanny Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

LYNCHBURG, Tenn.--(BUSINESS WIRE)--Sep 6, 2023--

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Fans of Diet Coke have reacted with despair at reports that the World Health Organisation (WHO) may catagorise aspartame – an artificial sweetener in the drink – a potential carcinogen. It was reported on Thursday (29 June) that the health organisation’s cancer research unit, the International Agency for Research on Cancer (IARC), is preparing to label aspartame as potentially cancerous from July. Aspartame is a low-calorie artificial sweetener that is approximately 200 times sweeter than sugar and is used in a huge number of soft drinks, including Diet Coke, Pepsi Max, Diet Irn Bru, and Sprite Zero, among others. It is also used in foods such as chewing gum, candy, breakfast cereal, frozen desserts and puddings, and gelatins. Although the IARC’s ruling on the sweetener remains confidential until July, Diet Coke fans are already wondering if they might have to give up their favourite fizzy drink. “If they interfere with Diet Coke it will be the final straw for me I’m afraid,” one person warned. Another joked they have already “drunk the Diet Coke equivalent of swimming at a superfund site” in their lifetime. “You can take away my Diet Coke when you pry it out of my cold dead hands,” a third mordantly added. “Listen, if you’re going to take away Diet Coke from us, you better be prepared for 72 per cent of women aged 25-45 to quit their jobs,” another person claimed. “That’s all I’m saying. *Cracks open third Diet Coke before noon*” Others appeared smug that they had never switched from regular full-fat Coke – which contains around 10.6g of sugar per 100ml, equating to 35g per 330ml can – to the low-sugar version. One person referred to a scene from hit series Friends that showed Chandler (Matthew Perry) shouting: “I knew it!” Another said: “I told you all that Diet Coke was just as bad as regular Coke.” The IARC is expected to make its decision over aspartame public on 14 July, the same day as the Joint WHO and Food and Agriculture Organisation’s Expert Committee on Food Additives (JECFA), which is also reviewing aspartame use this year. JECFA has said it is safe to consume aspartame within accepted daily limits since 1981. An adult weighing 60kg (132 pounds) would have to drink between 12 and 36 cans of diet soda every day to be at risk, a view widely shared by national regulators. The additives committee “conducts risk assessment, which determines the probability of a specific type of harm (eg., cancer) to occur under certain conditions and levels of exposure”. The review of aspartame comes after a study conducted by experts from the French National Institute for Health and Medical Research, and Sorbonne Paris Nord University, published on March 2022, claimed it could increase the risk of cancer in people who consume it. But previous large-scale studies on humans have not revealed similar associations. A separate study published last December found that aspartame was linked to anxiety in mice. The deputy chief scientific adviser of the UK’s Food Standards Agency, Rick Mumford, commented on reports and said: “Our view is that the safety of this sweetener has been evaluated by various Scientific Committees and it is considered safe at current permitted use levels. “The IARC report has not yet been published and, when it is, it will be examined by the JECFA, who will put together a risk assessment by the end of July. We will closely study JECFA’s report and decide whether any further actions are needed.” The Independent has contacted Coca-Cola for comment. Read More Walk this way... but not like that: How men’s walks became sexualised Colleen Ballinger: Everything we know about the ‘grooming’ allegations against YouTuber Miranda Sings Kevin Costner’s estranged wife says she’ll move out of their $145m home on one condition ‘My small rash turned out to be a parasite living in my leg after a beach trip’ Chrissy Teigen welcomes fourth child – how does surrogacy actually work? Heart disease digital check-ups for over 40s being rolled out