A luxury resort in the Maldives is hiring for Ken's role of 'beach' – the big question is: Are you Kenough? Those on board with the Barbie hysteria will be familiar with the scene where Ken attempts to surf the waves and gets injured. Upon being seen, he declares that he's not a natural surfer. In fact, his job is "just beach." Sign up for our free Indy100 weekly newsletter Well now, Coco Collection has opened up a brand new job title for one lucky applicant to live Ken's life of luxury. The one of its kind role offers 10 days at the Coco Bodu Hithi resort to simply enjoy the atmosphere. Like other successful Kens, applicants must meet the following requirements: Ability to stand proudly in the sand Spend endless hours staring out over the Indian Ocean Keep track of the morning waves Empty their head of all thoughts Have their rollerblades with them at all times (though good luck using them on the sandy beaches of the island…) Be comfortable performing a moody solo musical number and/or group dance sequence Proficient at guitar Know the words to “Push” by Matchbox Twenty off by heart Have at least two pairs of sunglasses at all times Hold and lean on a surfboard Have 60 years of experience at Beach (preferred but not essential) Not to mention the impressive job benefits including a full board meal plan, no actual responsibilities and return flights. Located in the North Malé Atoll, Coco Bodu Hithi offers picture-perfect white sandy beaches, not to be Kenfused with your average coastline. With the island boasting beautiful shorelines the entire way around, the winner can quite literally Beach on whatever side of the beach they want to Beach on. The role excludes: Any Real World stress or actual work Lifeguard responsibilities Surfing dangerous waves Any of the sort of spirituality that comes with surfing Horses… or the patriarchy Medical training Beach-offs (strictly due to health & safety reasons) Coco Collection’s director of marketing, Shafa Shabeer said: "Beach is one of the most important jobs in the Maldives and at Coco Bodu Hithi, we have a lot of Beach. We look forward to seeing the Kenergy that entrants bring to their applications, and can't wait to welcome the successful Beach candidate to Coco Bodu Hithi!" Applications are open to all UK residents, who must submit no more than 150 words on why they are Kenough for the role here. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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One stop on Gordon Ramsay’s culinary journey around the world was Puerto Rico, where he discovered this recipe for coffee-spiced pork shoulder. It’s accompanied by yuca – the root of the native cassava plant, which was an important ingredient for the indigenous Taino community. Coffee-spiced pork shoulder with sweet potato and yuca Serves: 4 Ingredients: For the coffee-spiced pork shoulder: 2 tsp ground cumin 2 tsp sweet paprika 1 tbsp kosher salt 1 tbsp finely ground coffee 1 tbsp granulated sugar ¼ tsp chili flakes, or more to taste 2 tsp annotto seeds, finely ground (if you can’t find annatto seeds, you can substitute with 2 tsp achiote paste) ½ boneless pork shoulder (about 1.3kg) Extra-virgin olive oil For the sweet potato and yuca: 1 red onion, diced into 1.3cm pieces 1 star anise 3 garlic cloves, crushed Kosher salt 1 sweet potato, peeled and diced into 1.3cm pieces 1 yuca, peeled and diced into 1.3cm pieces 1 cup dark rum 3-4 cups chicken stock Method: 1. Prepare the pork shoulder: In a small bowl, combine the cumin, paprika, salt, coffee, sugar, chili flakes, and annatto. 2. Season the pork shoulder with the rub, rubbing it in with your hands to coat evenly. Set the pork shoulder aside to marinate at room temperature for at least 30 minutes. 3. Heat a large Dutch oven over high heat and drizzle the pork with olive oil. Place the pork shoulder in the pot and sear on all sides until caramelised and golden brown. Remove the pork from the pot and set aside. 4. Make the sweet potato and yuca: To the pot, add the onion, star anise, and garlic. Season with salt. Cook until all the ingredients begin to caramelise and the anise is aromatic, about seven to 10 minutes. Add the sweet potato and yuca and saute for five minutes longer, until they start to brown. Add the rum to deglaze the pot, scraping the bottom with a wooden spoon to release all of the brown bits. Simmer until the rum is reduced by half. 5. Finish the pork shoulder: Return the pork to the pot and pour in the chicken stock, making sure the stock comes halfway up the side of the pork, adding more liquid if needed. Bring to a boil, then cover and reduce to a simmer, cooking for about two hours or until the pork easily breaks apart with a fork. Remove the vegetables with a slotted spoon. 6. Once the pork is tender, remove it from the pot and set it on a large plate or cutting board. Pull the pork into large pieces using two forks. 7. Reduce the cooking liquid that remains in the pot by half until slightly thickened. 8. To serve, plate the pork and vegetables on a serving platter and drizzle cooking liquid over top. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry

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