“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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Lewis Hamilton had hoped his revamped Mercedes would have propelled him closer to the front after he finished sixth in practice for Sunday’s Monaco Grand Prix. Hamilton’s Mercedes team arrived for the sixth round of the season in the sun-cooked principality armed with a major upgrade. But after an encouraging start – with Hamilton briefly heading the order in the opening running of the weekend – the British driver ended the day half-a-second behind Max Verstappen, who finished fastest for Red Bull. George Russell was only 12th in the other Mercedes. “It is a shame we were not as close as I hoped we would be at the end of the session,” said Hamilton. “In P1, I thought, ‘Wow, maybe we’re looking pretty good’, but in P2 we were close to half-a-second off. I don’t think we have half a second in the bag. “We’ve just got to keep chipping away to see if we can squeeze any more juice out of the cup.” After giving up on this season’s car on the eve of the opening race in Bahrain, Mercedes have spent the ensuing dozen weeks working on a new design philosophy. The Silver Arrows have abandoned their controversial zero-sidepod concept and introduced a new front suspension, new floor and cooling system in a drastic change of development on a car which has contributed to the longest losing streak of Hamilton’s career. On Sunday, it will be 539 days since Hamilton last stood on the top step of the podium at the penultimate round of the contentious 2021 season in Saudi Arabia. And although Mercedes are keen not to draw too many conclusions at this week’s unique Monte Carlo configuration – and believe the following round at the well-trodden Circuit de Catalunya venue on the outskirts of Barcelona will present them with a better understanding of where they stand – the evidence of practice suggests they are no closer to providing a real challenge to Red Bull. Hamilton added: “It’s not really the place to test an upgrade, but the car was generally feeling good. “It’s very clear where the lack of performance is, and we will talk about that in the debrief. Hopefully this gives us a platform to build on moving forwards.” Verstappen and team-mate Sergio Perez are the only men to have won a race this year, but their rapid Red Bull is not necessarily suited to the narrow and slow-speed track in Monaco. However, despite Perez managing only seventh in practice, Verstappen’s pace indicates he could still be the driver to beat. Home favourite Charles Leclerc is ready to pounce – after he finished just 0.065 seconds back – with his Ferrari team-mate Carlos Sainz, who crashed out of second practice remaining following a mistake at the high-speed swimming pool chicane, third. Fernando Alonso could be a contender, too. The Aston Martin driver, 41, took fourth spot, 0.220 sec adrift of Verstappen. Lando Norris finished fifth in his McLaren. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton: Racist abuse of Vinicius Junior really hits home for me Bernie Ecclestone would be surprised if Lewis Hamilton wanted to leave Mercedes Lewis Hamilton insists right decision is made as Emilia Romagna GP cancelled

The Rugby World Cup and new series of Strictly Come Dancing are both set to kick off soon – and one man who knows just how hard both of them are is Ugo Monye. “Strictly is gruelling,” says the former rugby pro-turned-pundit, who played with Harlequins and England before taking part in Strictly in 2021. “At times you’re training for 12 hours a day. So, you could go for a period of three or four days where all you do is wake up, go to the studio, go to sleep, wake up, go to the studio, go to bed.” He recalls recently telling his friend, comedian Eddie Kadi, all about this, the night before he was announced as a contestant for this year’s show. And because of the demanding schedule, taking care of yourself becomes a top priority. “You try and eat right, try and get as much sleep as possible. The biggest initial challenge everyone will find is their feet, because they wouldn’t have been used to dancing for 11 hours a day,” adds Monye, 40, who was partnered with Oti Mabuse on the show. Trading his rugby boots for ballroom shoes came with some challenges, but he still completed five weeks on the show (Monye and Mabuse finished in 11th place that year). “I remember when I did the quickstep, I had my Apple Watch on, which showed that I danced over 45km in five days,” he recalls. “I remember the first week or two, just the nervousness of rolling out of bed and putting my feet on the carpet because you didn’t know how they would feel.” Having played such a physically demanding sport for 13 years at pro level, Monye was not in bad shape. But Strictly was another “type of pressure”. “When I retired in 2015, I never thought that I’d be dancing, dressed in a low cut, electric pink, short sleeve shirt doing the samba. It’s something I’m actually really proud of,” he adds happily. Like lots of people, Monye, who has two daughters – Phoenix Lilly, six, and Ruby, three, with his ex-wife Lucy – recalls how his approach to self-care has evolved over the years. “Going back to the early 2000s, I was living the dream, right? I was 18 and I got a professional contract playing for my boyhood club, and within a year I travelled the world playing for England,” he says. “I was all, what mental health? I’m flying, right?” Things shifted with time, however, and he began to see the importance of having a proactive approach to maintaining his mental wellbeing. “I remember speaking to a friend, who is really interested in mental health, [about how] people often seek [mental health support] after something bad or traumatic has happened to a point where they actually need it. But it’s more like how you have to go and get an MOT on your car and service it,” he explains. “I think towards the end of my career, I became more aware of it. I have now definitely paid more attention to it and I absolutely love psychology, so I love understanding how the mind works.” Since his retirement, Monye – who has teamed up with Samsung ahead of the World Cup, which starts on September 8 – he has been busy being a dad, alongside jumping into a vibrant broadcast career. Having daughters made him reflect on his own upbringing too – going from being raised by a single mother on a London council estate, to a rural boarding school in Hampshire where he had his education funded (Monye secured a sports scholarship when he was 13). He attributes a lot of his success to his schooling. “I think the person I am now was born at age 13. Everything I was surrounded by was slightly different in that world. It was where I first was introduced to rugby, which then has quite clearly gone on to shape my career, the pathway that I have now, but also my personality. “I think I rely upon myself, I back myself. I had to depend on myself and try and get things done,” he reflects. “I think my personality traits, good and bad, were all developed at boarding school.” Having spent large chunks of his childhood away from family, how does he manage his own work-life balance as a parent now? “How do you manage your work-life balance? Well, you stand in the middle of the park taking a phone call,” he jokes (Monye is in the playground with his girls while we talk). “The time I have with them is absolute quality. For the World Cup, I’m going out for like three or four stints. I’d love them to be able to come out, but with school, it is a bit more difficult. “But I have said to Phoenix already that next year is the Olympics, and she loves gymnastics, so she’s going to be getting on the Eurostar with me. She is watching a lot of clips of Simone Biles at the moment on YouTube and she’s obsessed.” He wants to see his daughters inspired by brilliant women. “I love to watch sports with my daughters,” says Monye. “And we loved watching the Women’s World Cup. I had to get them to come and watch incredible women just do it.” Ugo Monye has teamed up with Samsung ahead of the world’s biggest rugby tournament (samsung.com/uk/big-screen-tv) Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Why do we crave brand new clothes and how can we resist the urge to buy them? How can I improve my teenager’s low mood? Drinking alcohol does not make people look more attractive, study suggests

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If you’ve been seeing flossy, string bikinis tied upside-down, sideways, and crisscrossed all over TikTok and Instagram for the past two summers, you’re not alone. They’re everywhere — on the likes of celebs (see: Kylie Jenner, Lizzo) and your favorite swimsuit brands (Good American, Riot, Sommer Swim). For those undeterred by a swimsuit trend made primarily for dry land or a leisurely swim in the pool, you really only need an adjustable string bikini top. From there, flip your suit upside down and tie the chest straps around your neck, and the neck straps around your chest. Adjust accordingly. Take it a step further by crisscrossing the straps that go around your neck before tying them in the back, or even further, by making the top strapless. For the latter, take the crisscrossed straps from the last step, loop them around your chest (under your arms), and tie them in the back. Goodbye pesky tan lines, hello Instagram fame.

If there’s one thing millennials crave, it’s nostalgia — a chance to reminisce about life before student loans and the cost of living became our focus. What better way to channel the fun parts of our youth than eagerly waiting for Princess Diaries III or holding out hope for the Lizzie McGuire reboot? While I want to learn more about Mia Thermopolis’ reign as queen and how Lizzie’s life developed after her epic trip to Rome, I have also found myself thinking about (and rewatching) the telenovelas that shaped my childhood. And I can say, I am pleasantly surprised. Not only do they feel like a hug to the heart, but they are more feminist than I remembered.

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