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Britain has a new biggest night in fashion, as Vogue World pulled out all the stops for an evening full of glitz and glamour. Dubbed the UK capital’s answer to the Met Gala, London’s very first Vogue World took place at Theatre Royal Drury Lane on Thursday night (15 September), after its 2022 launch in New York. The star-studded extravaganza was helmed by American Vogue editor Anna Wintour, and featured a live performance overseen by Billy Elliot and The Crown director Stephen Daldry, as well as a dramatic catwalk show spotlighting British labels on the eve of London Fashion Week. Proceeds from the production will go to London-based performing arts organisations, including the National Theatre, the Royal Opera House, the Royal Ballet, Southbank Sinfonia and Rambert. Famous faces from the UK and around the world brought their best to the event. Here’s a rundown of some of the evening’s standout looks... Sienna Miller All eyes were on Sienna Miller at the event, as the British actor showed off her baby bump in a crop top and voluminous satin skirt from Schiaparelli. The Extrapolations star, 41, already has an 11-year-old daughter with her ex-boyfriend Tom Sturridge. The Sandman actor also attended Vogue World with his new girlfriend, Alexa Chung. Miller is currently dating actor Oli Green. Jodie Turner-Smith Queen and Slim star Jodie Turner-Smith turned heads with her Viktor & Rolf look: a daring black sash top, paired with a black thong and long-sleeved gloves. The actor completed the look with Jimmy Choo shoes. Kate Winslet Kate Winslet opted for a chic white Paul Smith suit for the occasion, worn with nude-coloured lingerie visible beneath her jacket. AJ Odudu Future Big Brother host AJ Odudu gave the crowds some sea anemone realness in her purple look: a minidress with a large ruffle behind her head and shoulders. Ncuti Gatwa Soon-to-be Doctor Who star Ncuti Gatwa made his toned torso the main event for his look, as he wore a black sheer long-sleeved top with black trousers and Louboutin heels. Princess Beatrice Richard Quinn was the designer of choice for Princess Beatrice, who wore a black caped dress adorned with a yellow flower print. She attended with her husband of three years, Edoardo Mapelli Mozzi. Princess Eugenie Princess Eugenie kept it simpler than her sister with her look: a green Fendi dress with a wraparound effect across the shoulders. Rita Ora Championing sustainability, Rita Ora took to the red carpet in pre-loved wear, all courtesy of eBay. The pop star and actor chose a black fishtail gown with a sheer back, finished with columns of metal pins. Gemma Chan Gemma Chan stunned in a floor-length Louis Vuitton dress, paired with pulled-back hair and a classic red lip. Twiggy Fashion icon Twiggy also went down the pre-loved route, standing out with a red velvet Tom Ford for Gucci suit, paired with a Louis Vuitton bag. Emilia Clarke It was mesh all the way for Emilia Clarke, who stunned the crowd in a floor-length black Dior gown, combined with sparkling jewellery by Chopard. Damien Lewis and Alison Mosshart Damien Lewis and Alison Mosshart hit the red carpet in a couples’ coordinated look, in suits. Wearing Lanvin, actor Lewis paired bright yellow trousers with a black blazer, while singer-songwriter Mosshart kept things uniform in pink. Tom Daley Tom Daley stuck to a grey and silver palette for his look: an asymmetrical top with a draped jacket, paired with matching trousers and a silver clutch bag. (Check out the attention to detail on the silver nail polish, too.) Little Simz Musician and Top Boy actor Little Simz chose a Prada look for the night, pairing a black cardigan with a matching A-line skirt. She topped off the look with silver and gold accessories. Stormzy When we talk about British men’s fashion, Stormzy is never far from the conversation. He proved why with his choice for the night: a black Ferragamo suit with a white shoulder panel. Simone Ashley Bridgerton star Simone Ashley looked like the belle of the ball in her standout Tamara Ralph look. The actor wore a white bodysuit topped with a fitted dress, netted with pearls, and Jimmy Choo shoes to finish. Joe Locke Heartstopper’s Joe Locke brought a welcome shock of colour to proceedings, wearing a fuchsia short suit and matching shirt by Valentino. Winnie Harlow Winnie Harlow was yet another big favourite of the night, in a monochrome look by Zuhair Murad. The model wore a low-cut black velvet dress, accentuated by white ruffled floor-length draping. Here’s a look at all we knew about the event, in detail. Read More Sienna Miller bares baby bump at celebrity and royal-studded Vogue World Everything we know about Vogue World, London’s answer to the Met Gala Celebrities mingle with royals at glam Vogue World party in London

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I didn’t grow up eating crab, but I absolutely love the sweetness, which you can’t really get from any other seafood,” says former Bake Off winner Nadiya Hussain. “This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.” Crab bhuna Serves: 4 Ingredients: Oil, for frying 4 cloves of garlic, crushed 2 red onions, finely diced 2 red peppers, finely diced 3 mild red chillies, finely diced 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g green beans, finely sliced 3 x 145g tins of shredded crab meat in brine, drained Large handful of chopped fresh coriander Method: 1. Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden. 2. Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left. 3. Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes. 4. Take off the heat, add the chopped coriander and mix through to serve. Saag aloo chicken jalfrezi “This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all,” says Hussain. “This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.” Serves: 4 Ingredients: Oil, for frying 3 dried red chillies 4 cloves of garlic, thinly sliced 400g tin of cream of tomato soup 1½ tsp salt 4 tbsps brown sauce 4 tbsp art masala mix 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin of potatoes, halved 200g cooked chicken 80g fresh baby spinach Handful of fresh coriander 2 spring onions, thinly sliced For the art masala mix: 28g cardamom pods 3g bay leaves 34g fennel seeds 100g cumin seeds or ground cumin 38g ground cinnamon 100g ground turmeric 44g chilli powder 200g curry powder Method: 1. To make the art masala mix, use a spice grinder. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Whack them in and blend to a fine powder, then pour out into a large bowl. Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well-blended. Now for the cinnamon. I prefer to use ground cinnamon as it’s readily available and will save you from having to crush something quite hard – why should we if we don’t need to? Add to the bowl and mix. Chuck in the ground turmeric and mix. Add the chilli powder and mix. Lastly, add the curry powder and give everything a good stir. Transfer into a jar or jars and you are ready to go! 2. Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown. 3. Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. 4. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan. Take off the heat and stir in the spinach until just wilted. 5. Serve the curry immediately with the coriander and spring onion sprinkled over. Milk fudge flapjack “This includes two of my favourite things and I have made their worlds collide,” says Hussain. “Flapjack – sticky, sweet and oaty – topped with a spiced Indian milk fudge. Why have one world when you can build a bridge between two?” Makes: 12 Ingredients: For the flapjack: 250g unsalted butter, plus extra for greasing the tin 180g golden syrup 180g caster sugar 500g porridge oats 2 tsp almond extract For the milk fudge: 60g unsalted butter 200ml double cream 60g caster sugar 6 cardamom pods 100ml condensed milk 250g semi-skimmed milk powder, blitzed in a processor to remove any lumps 100g toasted almond flakes Method: 1. For the flapjack, start by putting the butter, golden syrup and caster sugar into a pan and warming it all through until the butter has melted and sugar dissolved. Take off the heat. 2. Preheat the oven to 160C fan and line and grease the base and sides of a 20cm square cake tin. 3. Add the oats to a bowl, pour in the melted butter/sugar mix and add the almond extract. Stir the mixture till everything is well combined. Tip into the prepared tin and flatten, making sure to pat down so everything is well compressed. 4. Pop into the oven and bake for 30 minutes. When the flapjack is ready, it will be golden around the edges and lighter in the centre. Take out and leave to cool completely, then chill in the fridge so we have a firm base for our fudge to sit on. 5. For the milk fudge, put the unsalted butter, double cream and caster sugar into a pan and mix till the sugar has dissolved. 6. Crush the cardamom pods, remove the husks and crush the black seeds. Add to the sugar mix. Stir in and then add the condensed milk and semi-skimmed milk powder. Bring to a gentle simmer over a medium heat and keep stirring till the mixture is thick and coming away from the sides of the pan. 7. Spoon the mixture right on top of the flapjack and press into an even layer. Sprinkle over the toasted almond flakes and press them in. 8. Leave to cool in the tin and then leave to chill in the fridge. Cut into squares and they are ready. ‘Nadiya’s Simple Spices’ by Nadiya Hussain (Penguin Michael Joseph, £26). 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