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Exiting from the pandemic, the assumption might be students who returned quickly to in-person learning might be the least scathed academically

It seems like every time I go into a nail salon there’s yet another option on the menu. Recently, I came across dip powder nails, silk wrap nail extensions, and the controversial Russian manicure. This summer, however, nail enthusiasts are interested in one particular trend: the structured gel manicure.

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Alabama Barker has revealed she struggles with an autoimmune and thyroid disease while addressing body-shaming comments about her weight. The youngest daughter of Blink-182 drummer Travis Barker hit out at body-shamers on TikTok after viral paparazzi photos led critics to refer to her as a “catfish”. The 17-year-old began her video by scowling at the camera, before she told her followers: “That’s my face when I see all the fake pages commenting about my weight in paparazzi pictures and saying I’m a catfish or saying I’m fat.” Barker went on to explain how “paparazzi will purposely take pictures” with “your mouth open, middle of sentence and any ugly picture they can get of you just for views”. “I would love to see you guys getting random pictures of you taken of you when you’re leaving the grocery store, in the middle of a sentence, with your mouth wide open - and let’s see how beautiful you look,” she said in the 20 August TikTok. She then revealed that fluctuations in her weight have been a result of her autoimmune and thyroid disease. According to Johns Hopkins Medicine, problems with the thyroid include a variety of disorders that can result in the gland producing too little thyroid hormone, called hypothyroidism, or too much thyroid hormone, called hyperthyroidism. Thyroid disorders can affect heart rate, mood, energy level, metabolism, bone health, and the body’s reaction to other hormones. “I also have a thyroid problem and an autoimmune disease, so that’s one of the main reasons why I have weight gain,” Barker said. “So, it would be very appreciated if you guys just keep your opinions to yourself. It will get you further in life.” The teen added that once her thyroid and autoimmune disease are “balanced,” she will go back to her “normal weight”. However, Barker emphasised that she’s only gained “five, 10 pounds” amid her health struggles, which she said is “so normal” for women. “I don’t want any girls that are young, watching this that are gaining weight to ever think there’s something wrong with it,” she continued. “There is a certain point when your health is getting affected by it that you need to change it, but, no. It’s not the case for me, and I would appreciate if you guys put yourself in my shoes.” @alabamabarker ♬ original sound - Alabama barker Since it was posted, Barker’s video has received more than 12m views and nearly two million likes. Many fans applauded Barker in the comments for opening up about her health struggles and shutting down body-shamers. “She’s so real with the thyroid comment because same,” one TikToker commented. “I have thyroid problems and an autoimmune disease too so I understand,” another fan wrote. “Weight really does fluctuate.” A third person said: “You are beautiful!! Stay strong!” Barker’s video comes after paparazzi snapped photos of the 17-year-old with her father, Travis Barker, and her pregnant step-mother, Kourtney Kardashian Barker. The Keeping Up with the Kardashians alum was seen sporting her growing baby bump, while Alabama was dressed in a graphic black T-shirt, black sweatpants, and an oversized hoodie. This is not the first time Barker has addressed negative social media comments. In April, she called out internet users who shamed her for wearing makeup, claiming that she was too young to wear a full glam. “When Kathryn with three kids only waterline liner, four different coloured blonde, and Tom shoes, talk about my makeup or age,” she captioned her TikTok video, which included the background audio: “I’ll tell you what you look like, but you won’t like it.” Alabama Barker is the youngest daughter of Travis Barker and Shanna Moakler. The former couple - who were married from 2004 to 2008 - share 19-year-old son Landon Barker as well. The drummer is also the adoptive father of Moakler’s oldest daughter, Atiana De La Hoya. Meanwhile, Travis and Kourtney revealed they were expecting their first child together last June. The reality star shares three children - Mason, 13, Penelope, 11, and Reign, eight - with ex Scott Disick. Barker and Kardashian tied the knot in May 2022. Read More Travis Barker discusses potential baby names for son with Kourtney Kardashian: ‘Even he knows it’s bad’ PrettyLittleThing advert banned for portraying 16-year-old Alabama Barker in a ‘sexual way’ Travis Barker praises Kourtney Kardashian for ‘healing’ him as he takes 30th flight following deadly crash

Leigh-Anne Pinnock has offered fans a glimpse into her wedding to Andre Gray by sharing a set of exclusive photographs from their wedding album on Instagram. The couple got married in Jamaica on 3 June after six years together; they welcomed twins in August 2021. On Monday (31 July), the 31-year-old Little Mix star shared a series of photos alongside the caption: “03/06/23 I married my soul mate.” The first snap showed Pinnock and Gray kissing at the alter on the beach. Others showed them walking down the aisle hand in hand with the ocean behind them. Pinnock also posted photos of herself with her bridesmaids getting ready for the ceremony, with four of them holding up her skirt as she turned away from the camera. In another post, Pinnock shared photographs of her and Gray walking into their reception dinner holding hands. The two are then seen dancing together and posing later on in the night. “More wedding SPAM incomingggg [sic],” Pinnock captioned the post. The posts reveal that Pinnock and Gray each wore several outfits on the night. For Pinnock, the first gown was an embellished Princess-style gown with a full tulle skirt and an ivory bodice that featured a corset-style top with mesh sleeves. The gown also featured a long train with the words: “We’ve crossed the line”. Gray, who plays football for Greek club Aris, wore a white suit jacket with black trousers for the ceremony, which he then followed with a black waistcoat, black trousers, and white shirt for the reception. For her second outfit, Pinnock chose a silver fishtail gown with a plunging neckline and an open back. Finally, the musician changed into a mesh gown that featured corset-stye boning with a sheer overlay that had a slit up to her thigh. The photos come after Pinnock announced that she is set to release her first memoir. The singer, who performed with Little Mix from 2011 to 2022, shared a video to Instagram on Monday (17 April) announcing her autobiography. In the clip, Pinnock can be seen sipping a cup of tea and reading from the book, before explaining that the memoir is “so special to me”. “I hope you guys love it as much as I do,” she said. “Ever since we won The X Factor back in 2011, I feel like I’ve been in a whirlwind,” she captioned the video. “I’ve had some life-changing moments that up until now, I’ve never really had the chance to process. “Maya Angelou once said, ‘You can’t really know where you are going until you know where you have been’ so with this in mind and before I embark on this new journey, I want to respect my past; my life, my heritage, family, identity and most importantly, embracing & believing in my own power.” Believe will be released on 26 October. Read More Sex and The City author Candace Bushnell once dated a 21-year-old and a 91-year-old in the same week Neelam Gill confirms whether she is dating Leonardo DiCaprio Real Housewives star Teresa Giudice calls Sofia Vergara the ‘rudest woman’ she has ever met Eva Mendes shows dress made out of sponges as she jokes it’ll be her Oscars outfit Christina Aguilera stuns fans with mind-bending purse skirt Fans are obsessed with George RR Martin’s pink Barbie outfit

Tapestry Inc raised its annual profit forecast on Thursday, betting that price increases and strong demand for its

Max Verstappen took pole position for the Belgian Grand Prix despite an X-rated radio row with his race engineer. Verstappen was embroiled in a squabble with Gianpiero Lambiase after he only just made it through to Q3 during a wet-dry session at Spa-Francorchamps. But the championship leader regained his composure at the business end of qualifying to demolish the opposition, finishing eight tenths clear of Ferrari’s Charles Leclerc with Sergio Perez third in the other Red Bull. Lewis Hamilton qualified fourth. However, Verstappen will only start Sunday’s race from sixth position as he serves a five-place grid drop for exceeding his gearbox allocation. Verstappen made it into the final phase by the skin of his teeth in 10th place and then vented his anger at his long-serving engineer. Verstappen accused his team of “s*** execution”, claiming he should have pushed harder on an earlier lap after the field switched from wet to dry rubber. “I don’t give a f*** that we are P10, mate”, he yelled over the radio. Lambiase snapped back: “OK, and then when the track was two seconds quicker for your final lap and you didn’t have any energy left, how would that have gone down?” A surly Lambiase added: “But you tell me what you want to do in Q3 and we’ll do it. Tyre sets, fuel, run plan.” But after taking pole, Verstappen, 110 points clear at the standings and on a run of seven-consecutive wins in his all-conquering Red Bull machine, said over the radio: “Sorry to GP for being such on the rant.” Lambiase replied: “Slowly getting used to it, Max.” Hamilton secured pole a week ago in Hungary, but he is facing an investigation from the stewards after he ran off the circuit at Eau Rouge before re-joining in front of team-mate George Russell in Q2. Russell was forced to slow down to avoid making contact with the sister Mercedes. Race control noted the incident before confirming they would investigate. It was an underwhelming afternoon for the Silver Arrows with Hamilton nine tenths slower than Verstappen, and Russell ever further back in eighth, 0.8sec adrift of his team-mate. Lando Norris finished seventh, a spot behind Oscar Piastri in the other McLaren. Daniel Ricciardo qualified a commendable 13th on his return a week ago, but the Australia will line up from the penultimate spot on the grid on Sunday. Ricciardo temporarily hauled his AlphaTauri through to Q2 only to see his lap time deleted for exceeding track limits. “F***, I am sorry,” said Ricciardo when informed of the bad news. “I just lost it through Turn 3. I am sorry.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How Max Verstappen and record-breaking Red Bull compare to Formula One greats I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice

Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine