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More than half (55%) of working mums want to change workplace lingo, as insensitive or ill-thought comments from colleagues can add to their challenges, new research has found. Remarks by co-workers made towards working mums ranged from ‘she’s only part-time’ and ‘I forgot you leave early’, to ‘I wish I could have Fridays off’ and ‘I bet it feels like a break coming into the office’ – according to the survey of 1,000 working mothers commissioned by Maltesers, which has just launched its #MotherLover campaign to help lighten the load and encourage support for working mums. The poll found 63% of working mums feel they need to work harder to prove themselves, and 46% say they need to convince co-workers that their change in hours doesn’t impact their output. Nearly two-thirds (63%) believe colleagues mean no harm when they make insensitive comments however, and 26% admit a co-worker has corrected themselves midway through saying something ill-informed to working parents. “It’s no surprise many of these comments are about part-time work. There is a pervasive stigma that working part-time means a lack of commitment and ambition in the workplace,” said Catherine Gregory, head of marketing and communications at the Working Families charity. “To change the often-negative narrative around women – especially mothers – working part-time and flexibly, we need a radical shift in workplace culture. Not only could this curb negative comments about mothers at work, but it could also support mothers’ career progression.” Maltesers has teamed up with women’s online community Peanut to create the Work & Motherhood content hub, providing advice about the challenges working mothers face. “Every day on Peanut, women talk about the harmful phrases that have become so normalised in reference to mothers and motherhood – making change in this area is long overdue,” said Peanut founder and CEO, Michelle Kennedy. “As a mother of two myself, I understand the impact these phrases can have. When I attend networking events I’m often asked, ‘Who’s taking care of the kids?’ or ‘How do you balance it all?’ and I’m pretty sure male founders aren’t asked the same questions.” Kennedy points out that working mums are constantly juggling. “Harmful phrases and assumptions can really feed into feelings of guilt and perpetuate this idea that women should take on the bulk of responsibilities,” she adds. “The reality is, words matter. Juggling parenting alongside work can be a struggle, and we need to shift the focus in attitudes, empathy and terminology.” These are the comments the survey found working mums want to stop hearing… ‘You look tired’Kennedy says it’s OK to acknowledge you’re tired at work, but points out: “Colleagues might be forgetting quite how much you’re juggling every day. Sharing some insight with your colleague or employer might help them understand.” ‘She’s only part-time’Part-time work is undertaken by 38% of women, compared to 11% of men, says Kennedy, who stresses women often work part-time so they can manage looking after their family. “Challenging assumptions about part-time work can break down the stigma that part-time work is a reflection of commitment, rather than a way to manage responsibilities,” she says. ‘I forgot you leave early’It can work well if mothers map out their availability in their calendar to help alleviate comments like this, Kennedy suggests. “It’s a good reminder for colleagues. Also, don’t be afraid to remind colleagues ahead of time when you’ll be leaving for commitments – even a quick reminder at the start of a meeting that you need to round up on time can be really effective.” ‘Wish I could have Friday off’ Kennedy says the Peanut community advises other mums to respond to these types of comments positively. “It’s likely your colleague means well, but remind them why you have Fridays off and what this allows you to do in terms of childcare,” she says. ‘I bet it feels like a break coming into the office’“Reply honestly – for many, having space away from home can be a much-needed distraction,” Kennedy points out. “Mothers who care for their children full-time are doing an unbelievable amount of work as well!” ‘I could never do that’Kennedy says it can sometimes seem impossible to avoid motherhood shame, but she stresses: “There are no winners in the debate of work-life balance and professional choices. Do what’s best for you and your family – never allow the negative narratives to deter you from doing what’s best for you.” ‘Enjoy the rest of the week off!’ The rest of your ‘week off’ is likely to involve changing nappies, juggling schedules, and trying to maintain some semblance of self-care – and Kennedy points out that research suggests motherhood is equivalent to 2.5 full-time jobs. “Motherhood is no joke!” she says. “While comments like this may mean well, many women on Peanut have used this opportunity to have frank conversations about the challenges motherhood can bring.” ‘Must be nice to get a lie-in’ If you’re part-time or on flexi hours, Kennedy suggests mums have an open conversation with your colleague or employer around comments like this – “to shine a light on the realities of being a working mum. For many mothers, lie-ins are a thing of the past,” she adds. ‘Can your partner do any of the childcare?’Again, Kennedy stresses it’s best to be open and honest about your circumstances. “For example, some mothers on Peanut have shared how their partner’s organisations don’t offer progressive policies for parents.” ‘It must be busy having the children home during the school holidays’If you’re working from home, school holidays can impact your response time or working hours, Kennedy points out. “It’s important to communicate that you will be busy and have a few more balls to juggle – between meets, sports clubs and lunches. Remember it’s ok to foster discussions about your needs.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Get up and glow with this energising morning workout Support with mental health issues and finances should be linked – Martin Lewis Why does my washing machine smell so bad?

Diageo Plc’s sales growth cooled, especially in North America, after a post-pandemic boost wore off. Sales advanced 6.5%

Afghanistan's supreme leader said Sunday the country's women were being saved from "traditional oppressions" by the adoption of Islamic governance and their status as "free...

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Britons have been warned against travelling to hotspots of violence in France as riots threatened to escalate out of control. Newly-updated Foreign Office advice warns holidaymakers to “avoid areas where riots are taking place” as the situation becomes “unpredictable”. A total shutdown of public bus and tram services was ordered nationwide on Friday night after shops were looted and several city centres were ablaze from protesters setting light to cars and buildings. President Emmanuel Macron urged parents to keep teenagers at home, saying his government was considering “all options” to restore order. More than 200 police have been injured in the unrest, which was sparked by the fatal police shooting of a teenager. Some areas were facing curfews. By Friday, 875 suspects had been arrested as authorities struggled to quell the clashes. Violence flared in Marseille, Lyon, Pau, Toulouse, Strasbourg and Lille, as well as in Paris, where a 17-year-old driver of Algerian and Moroccan descent, identified only as Nahel M, was shot dead in the suburb of Nanterre. A dozen buses were gutted by a blaze at a depot in Aubervilliers, northern Paris, and a tram was set alight in Lyon. In Nanterre itself, protesters torched cars, barricaded streets and hurled projectiles at police. Shops, including an Apple store, were ransacked in Strasbourg, while several Casino supermarkets were looted. The interior ministry said 79 police posts were attacked overnight into Friday, as well as 119 public buildings, including 34 town halls and 28 schools. Concerts by French singer Mylene Farmer were cancelled at the Stade de France. In the Chatelet Les Halles shopping centre in central Paris, a Nike store was broken into, and several people were arrested after store windows were smashed in the adjacent Rue de Rivoli, police said. The energy minister said several staff of a power distribution firm were injured by stones thrown during clashes. Nanterre shopkeeper Pascal Matieus said: “It’s become completely out of control. The police have lost control.” British holidaymakers who are already in France or planning to travel there over the weekend have become increasingly worried. The Independent calculates that around 260,000 British travellers are booked on flights, ferries and trains to France on Saturday and Sunday. Newly updated official travel advice warns them of potential disruption. “Since June 27, riots have taken place across France. Many have turned violent. Shops, public buildings and parked cars have been targeted,” the government advice states. “There may be disruptions to road travel, and local transport provision may be reduced. Some local authorities may impose curfews. “Locations and timing of riots are unpredictable. You should monitor the media, avoid areas where riots are taking place, check the latest advice with operators when travelling and follow the advice of the authorities.” While most of the unrest has taken place well away from tourist areas, closing down public transport in Paris and other big cities at night will cause significant problems for many holidaymakers. Britain’s biggest budget airline, easyJet, says it will allow passengers booked to travel on Saturday or Sunday to switch to a different flight without paying the normal £49 fee. A spokesperson said: “Any customers due to fly to France this weekend who would like to change their plans can contact our customer service team for assistance with their options which include a transfer to an alternative flight and we will waive the change fee.” Almost all Eurostar trains from London to Paris at the weekend are full, representing around 20,000 travellers. A Eurostar spokesperson said: “Our services to France are currently running as scheduled and normal ticket conditions apply. “We will continue to monitor the situation and will provide updates on Eurostar.com and Twitter if this changes.” As the Foreign Office is not warning against all travel, holidaymakers will not be able to claim if they decide not to continue with their trip to France, or to come home early. Nahel M was driving a car early on Tuesday morning when he was pulled over for breaking traffic rules, prosecutors said. The teenager was too young to hold a full driving licence. His death, caught on video, has ignited longstanding resentment among poor, racially mixed, urban communities about police violence and racism. Read More Travellers warned to be aware of disruptions amid France riots Mother’s tragic last words with son killed by Paris police sparking days of riots Fear of no end to riots in France after police killing of teen: ‘It’s getting worse’ Paris riots - latest: UK issues France travel warning after looting across city Is it safe to travel to Paris right now? Fear of no end to riots across France after police killing of teen: ‘It’s getting worse and worse’ Paris shooting: Where are the riots in France and why are they happening?

Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Connections is the latest New York Times word game that's captured the public's attention. The

Apparently lettuce has a use other than being eaten in salads and sandwiches, according to a new TikTok trend. Apparently some people swear that lettuce water can help you fall asleep. TikToker, Shalpa Hoque tried the hack out for herself and documented her process. You can watch her video in full here. “So apparently drinking lettuce water makes you sleepy, sis don’t sleep so imma try it out,” she wrote in the clip. Shalpa then ripped up some of the leafy greens and stuffed them into her mug before pouring in some boiling hot water. She mixed her lettuce water with peppermint tea because she was “scared it was going to taste like sh*t.” After leaving it to soak in the water for 10 minutes, she then takes the lettuce out and takes a sip, “it takes like nothing,” Shalpa says. Later she provides an update on how she’s feeling after the drink. “Update, I do feel slight drowsy, not hella sleepy like knockout, but I do feel sleepy.” Cut to some time later, and in another update the drink seems to have affected Shalpa more. “Another update, lettuce has crack because your sis is gone,” she said in bed with her eyes closed. TikTok users seemed to be intrigued by this so-called sleep hack, as the video now has 7.2m views, and over 1.4m likes. However, Marie-Pierre St-Onge, an associate professor of nutritional medicine and the director of the Sleep Center of Excellence at Columbia University Irving Medical Center, told Insider that there is no research to prove that lettuce water helps us fall asleep. However, this has been found to be the case for rats where lettuce has helped them doze off. In a 2017 study, researchers looked at whether low and high doses of red romaine lettuce extract helped mice stay asleep longer. Results show that it worked for the rats, but it’s unclear whether TikTokers were using this particular lettuce to improve their sleep. St-Onge also questioned how effective stewing the lettuce in boiling water would be - even if it was the red romaine TikTokers were using. “How much of those lettuce extracts are you getting from water? I’m not sure,” she said. But those on the app insist they’ve been able to fall asleep quicker from it - so what’s the possible reason for this? This may be caused by the placebo effect, according to St-Onge. It’s when you convince yourself and your body that a treatment is working - even if that is not the case. “If you expect something to work, then you probably feel more sleepy,” St-Onge added. While consuming and getting wrapped up in these bizarre trends, it’s easy to forget the simple steps we can take to improve our sleep that are scientifically proven to work on humans. From reducing our screen time, to reducing light, to mindfulness and physical exercise - soggy lettuce doesn’t seem quite as appealing somehow.

Olympic medalist and former 100m world champion Tori Bowie died due to complications from childbirth, an autopsy report has found, multiple US...