UK Members of Parliament are launching an inquiry into the influence of supermarkets and manufacturers on food prices

I have fond childhood memories of the preparation process involved in making this cake,” says Maria Bradford, author of Sweet Salone. “We would often cream the butter and sugar by hand using a wooden spoon in Sierra Leone and this could take hours, but the end result was worth it. The next step is where Sierra Leonean ingenuity comes in. We would butter the inside of empty powdered milk tins and use these as baking tins. “The cake was then baked outside in the open on an improvised oven, with a large pot placed on top of three stones, with sand spread across the base. We put the cake tins on top of the hot sand in the pot and put the lid on. Our fuel was wood or charcoal, and when the fuel was very hot, we put lumps of hot charcoal on top of the lid of the pot to brown both the top and bottom of the cake.” Sierra Leonean-style rich cake Serves: 6-8 Ingredients: 150g butter, plus extra for buttering 150g caster sugar 3 eggs 50g plain flour 150g self-raising flour 1-2tbsp full-fat milk Finely grated zest of 1 orange 1 tsp natural orange flavouring (I use Steenbergs’ Organic Orange Extract) Method: 1. Make sure all the ingredients are at room temperature. Generously butter an 18-centimetre cake tin. Preheat the oven to 180C/160C fan/350F/gas mark 4. 2. Using an electric hand-mixer, cream the butter and sugar together in a large mixing bowl until the mixture is pale, light and fluffy (10-15 minutes). Don’t rush this step; the more thoroughly the butter and sugar are combined, the lighter the cake will be. Add the eggs, one at a time, beating the mixture well between each addition. Add one tablespoon of flour with the last egg to prevent curdling. 3. Sift both flours into the bowl and gently fold in, adding just enough milk to give a mixture that drops slowly from a spoon when the spoon is held away from the bowl. Fold in the orange zest and orange flavouring. 4. Pour the batter into the prepared tin and bake for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. 5. Turn the cake onto a cooling rack and leave to cool. Slice and enjoy. ‘Sweet Salone’ by Maria Bradford (Quadrille, £30). Read More 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 How to make cassava chips How to make West African brasied beef shorts in peanut and coconut milk In Horto: Hearty, outdoorsy fare in a secret London Bridge garden

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A crowd-pleasing dish to serve up for a family meal or dinner party, Imad Alarnab’s Kataf Ghanam recipe hails from Syria. Kataf Ghanam (lamb shoulder) Serves: 4-6 Ingredients: For the marinade: 5 garlic cloves, grated 2 tbsp smoked paprika 1 tbsp mild Madras curry powder ½ tbsp ground black pepper 3cm piece of fresh ginger, grated 1 tbsp baharat (a spice mix blend) Juice of 1 lemon 1 tbsp tomato purée 2 tbsp red pepper paste Good pinch of salt 150ml olive oil For the lamb: 1.5-2kg lamb shoulder, bone in 10 garlic cloves, peeled 4 sprigs of thyme 4 sprigs of rosemary Method: 1. Mix together all the marinade ingredients in a large container. Rub the marinade all over the lamb so it’s completely covered. Cover and marinate in the fridge for a minimum of 4 hours, ideally overnight. 2. When you’re ready to cook, preheat the oven to 160C/fan 140C/ gas 3. 3. Take the lamb from the fridge, then get a high-sided oven tray and line with a layer of foil and a layer of baking paper, large enough to cover the lamb. Add the garlic and herb sprigs to the middle, followed by the lamb and all the marinade (you can also add onions, carrots or potatoes at this stage, if you like). Fold the foil and baking paper over the lamb like a parcel, then flip it over and wrap it again in another layer of foil so the lamb is tightly wrapped and there are no gaps. We want to cook the lamb in its own juices, so it’s really important that it’s completely covered at this stage. 4. Place in the oven and cook for 4 hours or until the meat is falling off the bone. Remove from the oven, unwrap, increase the temperature to 200C/fan 180C/gas 6 and roast until browned on top. Serve with kabsa rice or plain bulgur. ‘Imad’s Syrian Kitchen’ by Imad Alarnab (HQ, £26) Read More The National Portrait Gallery’s new restaurant is fabulous upgrade The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes

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Florence Pugh has arrived at Paris Fashion Week on Wednesday (5 July) following last year’s uproar over her transparent dress. In 2022, she addressed the “vulgar” backlash she received over her decision to wear a transparent fushia pink Valentino gown to the fashion house’s couture show. At the time, Pugh responded to “commentary” about her outfit in an Instagram post after “so many of you wanted to aggressively let me know how disappointed you were by my ‘tiny t***’, or how I should be embarrassed by being so ‘flat chested’”. “Not a wink of me was nervous” to wear the gown “before, during or even now after” being body-shamed,” Pugh said. She added: “What’s been interesting to watch and witness is just how easy it is for men to totally destroy a woman’s body, publicly, proudly, for everyone to see.” The English actor, who is best known for starring opposite Harry Styles in the 2022 film Don’t Worry Darling, was not put down by last year’s criticism and returned to Valentino’s AW24 show this week on Wednesday in a transparent lilac tulle dress, featuring a plunging neckline, low back and bow detail. Pugh completed the looked with huge black platform heels, a matching handbag and a bright pink buzz cut. Fans have been praising Pugh for returning to the show wearing a bold look in light of the body-shaming she faced last year. “Her confidence is just so alluring,” wrote one fan on Twitter. “She’s just doing what others are too scared to do and I’m here for it,” added another, as one wrote: “SHE IS SOOOO BEAUTIFUL” “I think she looks good, haters gonna hate,” wrote another. Last year, celebrities rallied around Pugh, defending her against critics. The Interstellar actor Jessica Chastain spoke out in support of Pugh at the time, writing: “Why is it so threatening for some men to realise that women can love our bodies without your permission? “We don’t belong to you,” the 46-year-old Oscar winner added. FormerBridgerton star Regé-Jean Page also reacted to the uproar at the time, urging men to “do your bit” in the face of misogyny. “Read the caption. Take a look at yourself fellas [sic],” Page wrote, sharing Pugh’s post on his Instagram Story. “Then take a look at your mates and step up when it’s time to step up. When the boys are out of line, have a word,” he continued. “The weird thing about misogyny is men actually listen to other men, so do your bit, cos the next few years in particular are gonna be a really good time to listen, and take some responsibility, for everyone’s sake.” Read More Woman exits plane after tirade about passenger who is ‘not real’: ‘Final Destination vibes’ Who is in the Royal Box on the fourth day of Wimbledon? Fans mistake Jennifer Garner and Ben Affleck’s daughter Violet, 17, for her mother in new photos As Katie Boulter takes Wimbledon by storm, we look at her best on-court fashion so far How to shine all summer long in the disco-tastic silver trend The Barbie press tour has finally rescued Margot Robbie’s red carpet reputation