Attempting to wrangle the sprawling life story of Rock Hudson into 105 minutes is asking

Scientists have found that visiting friends and family at least once a month can help you live longer. According to a recent study published by the University of Glasgow in BioMed Central Medicine, researchers discovered that there was a correlation between how often a person was visited by their family and friends with their life expectancy. Those who were never visited by their family reportedly had a higher risk of dying. Amid the ongoing loneliness epidemic, social isolation has previously been linked by researchers to a shorter life expectancy. This latest study sought to understand the effect that different types of social interaction have on our quality of life, with visits from friends and family, participating in a weekly group activity, and not living alone reportedly making the biggest difference among a group of 458,146 participants in the United Kingdom. Participants were between the ages of 37 and 73, with the average age being 56 years old, and data was collected between 2006 and 2010. Researchers asked the participants questions about the five different forms of social interaction: how often they were able to confide in someone close to them, how often they felt lonely, how often friends and family visited, how often they participated in a weekly group activity, and whether or not they lived alone. “We also tried to take into account lots of other factors that could explain the findings — like how old people were, their gender, their socioeconomic status, whether they were a smoker and more,” Dr Hamish Foster, a clinical research fellow at the University of Glasgow and the lead study author, explained to Insider. “And even after removing those factors from the equation it still showed that these social connections were important for risk of death.” Depending on when the participants were recruited, researchers would revisit the questions with the participants an estimated 12.6 years later to follow up. They reportedly found that, within those years, 33,135 or 7.2 per cent of participants died, with 5112 or 1.1 per cent passing from cardiovascular-related deaths. Strikingly, the study also found that “regardless of weekly group activity or functional components,” those who never had friends or family visit while also living alone were 77 per cent more likely to have a higher risk of death. However, Dr Foster cautions that the study is unable to take into account both the complexity and the quality of human social interactions. “Humans are really complicated and so are our connections and our measures in this study are pretty crude compared with what humans are capable of, but this study is still very detailed and is starting to drill down into how different types of connection are important,” Foster said to the outlet. He added that the study cannot prove that less socialisation causes death, but it does prove that loneliness and isolation can lead to not only poorer mental health but also poorer physical health. “We need to see more society-level interventions and support that make social connections easier, more likely, and of higher quality,” Foster added. “For example, community centers, parks, places, and activities that make it easy for people to meet and connect for high-quality relationships.” Dr Foster and his team of researchers aren’t the first to connect the dots between longer life spans and active social lives, with Netflix recently shining the spotlight on the famed blue zones - places with notably high populations of centenarians - in the docuseries, Live to 100: Secrets of the Blue. Within blue zones like Ikaria, Greece, or Okinawa, Japan, social interaction is prioritised within the community rather than being left on the backburner in favour of economic or individualistic pursuits. As the digital age and the pandemic have brought on an increase in social isolation, Dr Foster stressed that it’s important for young people to nurture their social lives and participate in their communities. Read More Blake Shelton opens up about parenting style with Gwen Stefani To shave or not to shave: How women can participate in No-Shave November Game of Thrones actor announces ‘unbearable loss’ of baby after stillbirth

Throwback to the beginning of quarantine when we finally gave in, downloaded TikTok and spent way too much time endlessly scrolling. If the name Sara Echeagaray (or her girly pin suit) seems familiar, your For You page was looking just like mine in 2020. The Mexican-American creator and actor first blew up for her Friends lipsync skits, but now she’s doing way more than that — in fact, she’s Too Faced’s first-ever Creative Director in Residence. The 21-year-old is tasked with injecting her Gen Z perspective into the makeup brand and bringing some authenticity to its marketing. “[It’s] more about connecting with your audience instead of just being like ‘here’s the product all up in your face,'” Sara tells Refinery29 in an exclusive interview. It’s also a pairing that makes a lot of sense. Sara’s been organically using the products in her videos (like “Get Ready With Me” reels or TikToks) because she’s a real fan. I could feel her genuine excitement through the Zoom camera, especially when she spoke about the first product she had a hand in creating: the recently launched Lip Injection Maximum Plump Gloss in the shade Maple Syrup Pancakes.

Lewis Hamilton finished only 12th in opening practice for the Spanish Grand Prix. As Max Verstappen predictably set the pace for Red Bull at Barcelona’s Circuit de Catalunya, Hamilton ended the one-hour running 1.2 seconds behind the Dutchman. Sergio Perez finished second, seven tenths adrift of his Red Bull team-mate, with Esteban Ocon, fresh from his podium at last weekend’s Monaco Grand Prix, third for Alpine. Home favourite Fernando Alonso was sixth. Mercedes spent the first running of the weekend rooted to the bottom of the time sheets before late laps from George Russell, who finished two places and one tenth ahead of his team-mate, and Hamilton hauled them up the order. Hamilton admitted here on Thursday that Mercedes’ much-anticipated upgrade, which made its debut in Monaco a week ago, had not provided the magic fix he was hoping for. And on his new machine’s second outing, at a track where the Silver Arrows said they would obtain a greater understanding of their upgrades, the evidence suggests they are no closer to competing with the grid’s all-conquering team, or indeed, leapfrogging rivals Aston Martin and Ferrari. Verstappen has been in a class of one for much of the past 18 months and his dominance continued on Friday. He was the only man to break the 75-second barrier, a day after he made the ominous prediction that Red Bull could win all 16 remaining races. Nyck de Vries has endured a trying start to his Formula One career but the AlphaTauri driver finished fourth in first practice, a spot clear of Alpine’s Pierre Gasly, with Alonso, the 41-year-old Spaniard, the only other driver to finish within a second of Verstappen. British driver Lando Norris was 11th for McLaren, six places ahead of Oscar Piastri in the other McLaren. Second practice, which could be disrupted by rain, is due to start at 5pm local time (4pm BST). Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Fernando Alonso: Hamilton can win eighth title but Verstappen can break records Fernando Alonso: Aston Martin ‘will not give up’ in push for F1 triumph Concerns Monaco GP could be ‘left behind’ as Max Verstappen wins ‘boring race’

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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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