Millionaire Stephen Prince is selling his private jet -- because of his concerns for the environment. The vice-chair of the Patriotic Millionaires group is also calling for higher taxes on top earners.

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An AI meal app suggested a "meal" that would create chlorine gas. The New Zealand app, created by supermarket chain Pak ‘n’ Save, was advertised as a way for customers to creatively use leftovers during the cost of living crisis. Users enter the ingredients they have in their homes and the app generates recipes. But New Zealand political commentator Liam Hehir noticed it made “aromatic water mix” when he put in ingredients that would create chlorine gas. The bot recommended the recipe as “the perfect nonalcoholic beverage to quench your thirst and refresh your senses”. “Serve chilled and enjoy the refreshing fragrance,” it said, despite the fact that inhaling chlorine gas can cause lung damage or death. Sign up to our free Indy100 weekly newsletter This was not the only dodgy recipe the app came up with. Posting on social media, others weighed in with grim recipes they had found, including "bleach-infused rice surprise" and "mysterious meat stew" made with human flesh. A spokesperson for the supermarket said they were disappointed to see “a small minority have tried to use the tool inappropriately and not for its intended purpose”. In a statement, they said that the supermarket would “keep fine tuning our controls” of the bot to ensure it was safe and useful, and noted that the bot has terms and conditions stating that users should be over 18. In a warning notice appended to the meal-planner, it warns that the recipes “are not reviewed by a human being” and that the company does not guarantee “that any recipe will be a complete or balanced meal, or suitable for consumption”. “You must use your own judgement before relying on or making any recipe produced by Savey Meal-bot,” it said. Sounds like it... 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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In 1999, I was sent to interview Naomi Campbell. Friendly, she was not. In fact, 24 years on, she remains one of the most difficult people I’ve ever interviewed. I now know why. Even though I worked in fashion for 20 years, it took the recent documentary The Super Models for me to understand the unique challenges Campbell has faced. This is because I am a naive white woman. As anyone who has watched the four-part series will attest, despite all occupying the highest echelons of modelling, it transpires that Cindy, Christy, Linda and Naomi were never actually equal. Some are richer. Some are healthier. Some found love. And one had to deal with a lifetime of systemic racism. Life doesn’t deal all of us the same hand, even if, on the face of it, we are equally deserving. No matter that you are one of the world’s top models: sometimes, life still gives you lemons. And that’s when you are faced with a choice – to let it sour you, or to make lemonade. Beyoncé may have made an album about this, but Naomi Campbell has made it the defining principle of her entire career. Her 40-year reign at the top of her profession reminds us that there are supermodels, and there are SUPER models. Even Cindy, Christy and Linda would probably admit that out of the four of them, their friend is most deserving of the title. For not only has Campbell, 53, carved out a stellar career as a model: she’s also an activist and philanthropist, an advocate for social change who hasn’t just walked the walk (and what a walk), but has put in the time and done the hard work. As one of the first Black models to achieve supermodel status, Campbell broke barriers and opened doors for models of colour, changing perceptions of beauty in the fashion industry and paving the way for more diversity and representation. It is far from perfect now, but few would argue that she was a pioneer. Ever since being discovered as a schoolgirl in Covent Garden, London, at the age of 15, Campbell has been changing the game, despite said game being stacked against her. Aged 17, she became the first Black model to be on the cover of British Vogue since 1966. Aged 27, she became the first Black model to open a Prada show (one of the show season’s biggest badges of honour). Aged 29, years after her white peers, she signed her first contract with a cosmetics company – a division of Wella – to launch a scent. How old was Campbell when she scored her first beauty contract? Forty-eight. Despite being the most famous Black model of her time, Campbell never earned the same money as her peers, because those lucrative beauty contracts – the ones that bring in the serious money – weren’t given to her. “There is prejudice,” she admitted in 1997. “This business is about selling, and blonde, blue-eyed girls are what sells.” In 2013, she joined with fellow Black models to form an advocacy group, Diversity Coalition, penning an open letter to the governing bodies of global fashion weeks to call out high-profile designers who used just one or no models of colour in that season’s shows and calling it a “racist act”. Even though it could have jeopardised her career to do so, she spoke up, in the hope that those coming up behind her wouldn’t have to suffer the same prejudices. While it would be an egregious form of whitewashing to gloss over the disadvantages Campbell has faced, it would be just as much of a disservice to paint her as a victim. For she is not a victim: she is an absolute queen. For every lemon lobbed her way, she’s countered with a dose of sugar, making lemonade where less resilient women would have crumbled. She is the queen of turning negatives into positives: think of her tumble at the Vivienne Westwood show in 1993, when she fell off her nine-inch platforms and landed in a fit of giggles. Instagram was yet to exist, but the incident still went “viral”, with other designers begging her to fake a fall in their shows, to garner the same publicity. When social media did come to exist, Campbell swiftly proved she was a natural. While some models proved themselves to be only marginally less vapid than anticipated, Campbell’s deadpan humour was a delicious surprise. Who can forget 2019’s “Airport Routine”, a YouTube video as seminal as “Charlie Bit My Finger”? ‘I do not care what people think of me,” she says, donning disposable gloves and swabbing down her tray table with a Dettol wipe. In the supermodel documentary, she pokes fun at herself again, this time when experiencing a hot flush during a fashion shoot. “Lord!” she says, pacing agitatedly while looking unfeasibly more gorgeous than most women in the throes of a sweat. “One minute I’m fine, the next I’m a furnace. Why do men not get menopause?” Clearly, Naomi isn’t perfect. She was convicted of assault on four occasions between 1998 and 2009, leading her to take anger management therapy. She has battled addictions to alcohol and cocaine. Last month, she faced a backlash for her collaboration with the fast fashion giant Pretty Little Thing, with critics pointing out that as a woman of colour, she should be especially sensitive to the plight of low-paid garment workers in a way that Molly Mae Hague, presumably, should not. “Do they say anything when other caucasian models have worked for fast fashion brands?” Campbell clapped back in an interview. “They’ve not said a word. So why are they coming for me?” However often they come for her, Campbell will always roll with the punches, pick herself back up again, and keep fighting. She is a survivor: a south London girl done good, a woman who has had to work harder than many of her peers simply to get to the same place, yet has still surpassed them. Of all the supermodels, only Naomi is recognised all over the world, from Gravesend to Ghana. As her friend and mentor, Edward Enninful, once said, “Naomi represents what is possible.” The world doesn’t need another famous female white role model. But it unquestionably needs more Black ones. This is why the V&A’s forthcoming exhibition – the first ever to be dedicated to a solo model – is such welcome news. Launching in June 2024, in addition to displaying 100 curated outfits Campbell has worn throughout her modelling years (a reason alone to visit) the exhibition will also cover her philanthropic work and activism. For Naomi is more than fashion. She is history: Black history, a subject too often seen through a white lens, or not documented as thoroughly as it should be. Above all, she is the ultimate embodiment of the saying “be the thing you wish to see”, a role model for any girl who aspires to be strong and successful. Now a mother to two children of her own, at 53, Naomi Campbell is at the top of her game. That she had to fight so hard to get there no doubt makes her achievement feel all the sweeter. She fought so the daughters of others wouldn’t have to. That’s what queens do. V&A exhibition ‘NAOMI’ will run from 22 June 2024 to 6 April 2025 Read More Naomi Campbell: British supermodel’s career to be honoured in new V&A exhibition Naomi Campbell opens up about past drug and alcohol addiction It’s 2023 and we still defer to pretty people. Please make it stop Naomi Campbell’s modelling career to be honoured in new V&A exhibition Zendaya recreates Naomi Campbell’s iconic Louis Vuitton 2004 ad in an elevator Naomi Campbell on the catwalk at Sarah Burton’s final Alexander McQueen show

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If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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By Benoit Van Overstraeten and Leigh Thomas PARIS (Reuters) -The biggest food industry companies in France have pledged to cut