The USDA gave two brands, Good Meat and Upside Foods, the green light last week to start producing and selling lab-grown, or cultivated, chicken in the United States. But is that kosher, literally?

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Manchester United star Katie Zelem wants one thing if England win the World Cup: Oreo milkshakes. “After games, I like to have an Oreo milkshake. That’s my go-to thing – so simple and easy, but I just love it. So, if we win, I will have a lot of Oreo milkshakes,” Zelem, 27, says with a laugh. But if Oreo milkshakes are Zelem’s top priority after she’s played, what fuels her before a match? “Before games, I’ll always eat pasta. I lived in Italy for a year, so pasta is one of my favourite things and [living in Italy] really gave me inspiration for different types, rather than just the basic stuff.” Training for a major tournament is no small feat, and combined with nutrition, camp before the tournament will be intense.“Obviously, people are all at different stages of [fitness]; some finished the league a bit earlier, and some played more minutes than others, so it’s about getting on the same page, and then ramping it up. It’ll be running, training, gym, everything you can think of.” Facing disappointment when she was not selected for the Euros team, the fresh Lioness has worked hard to get the call-up.“Last year, with the Euros, it didn’t quite go to plan, so I’m so proud of the season I’ve had. We’ve got our rewards by being selected to represent England at a World Cup,” Manchester-born Zelem divulges. “My first major tournament and I’m so excited.” But waiting for the news as to whether she would be heading to Australia and New Zealand, where the Women’s World Cup is taking place this summer, was nerve-wracking. Zelem didn’t want to miss her shot again. “I was actually at home, waiting,” she says. We knew we were going to get a FaceTime call, so it was an anxious morning for everyone.” Heading to her first World Cup, there are bound to be some nerves. “It is a good thing to feel nervous. You’re out. You’re at a World Cup. It should be a little bit nerve-wracking, playing with and against the best players in the world. Nerves are good. It’s just about channelling them in the right way,” Zelem adds calmly. Zelem is looking forward to being reunited with legendary Lioness, fellow midfielder and Barcelona player, Keira Walsh. “I do love joining up with the girls and playing with everyone, but Keira Walsh is a really good friend of mine and I have known her for about 15 years. We played together at the youth age groups a lot, we have done a lot of training camps in England,” the footballer explains. “She moved, and went from being on the doorstep to a totally different country. So, there’ll be a nice reunion at our first major tournament together.” Of course, there will be some noticeable players missing in Beth Mead and Leah Williamson, as ACL injuries have ravaged teams all over the world this season. “One or two is unlucky, but I think so many is just crazy. It certainly needs to be looked at – whether it’s our training load or the changes in play in minutes. As you see the women’s game rise and grow, the expectations become to play more games and have less recovery,” Zelem notes. It means the Lionesses of the Euros have had a shake-up. The new squad is missing its captain and top scorer, but Zelem and the rest of the team are still dreaming of World Cup victory. Katie Zelem, England Lioness and Manchester United Captain, is the brand ambassador for the healthy recipe box service Green Chef which is all about healthy living, your way.

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Former NFL star Michael Oher, whose inspirational life story became the subject of the Oscar-winning 2009 movie "The Blind Side", is suing the Tennessee couple who...

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Mercedes chief technical officer Mike Elliott has announced his resignation - just months after swapping his role at the Formula 1 team. Elliott has been with the team for 11 years and has overseen eight constructors' world championships and seven drivers' titles, six for Lewis Hamilton and one for Nico Rosberg. However, his surprise departure comes just six months after he moved back to a role based at the factory in Brackley, with James Allison returning as technical director based predominantly in the paddock. Elliott has come under scrutiny as a result of Mercedes’ unique ‘no-sidepod’ design and their subsequent lack of pace and porpoising problems last year. George Russell’s victory in Brazil last year has been Mercedes’ only race win in the last two seasons. Mercedes announced the surprise shake of their management team back in April, with key personnel Alisson and Elliott swapping jobs. The shuffle, driven by Elliott, came as Mercedes target a return to the top of the sport after struggling to adapt to a change in regulations last year. However, despite some signs of progress in recent weeks, Mercedes have been left trailing behind Red Bull as Max Verstappen cruised to a third consecutive title.

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Grab your baskets and your blankets because it’s National Picnic Month (AKA it’s summer guys, just get out there). Nothing says dining al fresco in Britain than a sausage roll, but the recipe for honey and mustard sausage rolls below is so incredibly good you’ll want to make them all the time. The same goes for sandwiches, as long as they’re not soggy. Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, the mortadella, pesto, burrata focaccia sandwich with garlic confit aioli one below is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Don’t forget dessert! These elderflower and raspberry jellies are so easy to make, transport and, most importantly, devour. Honey and mustard sausage rolls These honey and mustard sausage rolls are so incredibly good you’ll want to make them all the time. We’re using Asda’s Extra Special Orange Blossom Honey sourced from bees that feed on orange blossom in Spain and Mexico giving it a sweet citrus scent. Stirred into the filling and mixed with some fresh thyme to drizzle over the hot pastry when they come out of the oven. Just heaven! Serves: 6-8 Prep time: 35 minutes | Cook time: 25-30 minutes Ingredients: For the filling: 1 pack of Asda’s Extra Special Cumberland Sausages 1 heaped tbsp grainy mustard 1 tbsp Asda Honey Blossom Honey 2 tbsp chopped parsley Salt and pepper 1 sheet ready rolled puff pastry 1 egg, beaten Sprinkle of sesame seeds For the drizzle: 5 sprigs of thyme, leaves only 1 tbsp honey For the dip: 3 tbsp mayonnaise 1 tbsp grainy mustard Method: Preheat the oven to 200C. Line a baking tray with parchment. Remove the sausages from their skins and place the sausage meat in a bowl. Add the mustard, honey, parsley and season well. Stir to combine. Place the pastry on a board and cut in half lengthways. Divide the pork mixture in two. Place one portion of the meat on the long edge of one piece of pastry and shape into a sausage roll shape, pinching the seam and rolling it over so the seam is underneath. Repeat with the other roll. Brush with some beaten egg. Slice into portions and scatter with sesame seeds. Place on a baking tray and bake for 25-30 mins until golden and cooked through. For the drizzle, heat the honey gently in a pan for a minute and add the chopped thyme. Drizzle over the hot sausage rolls just before serving and serve with the mustard mayo dip. Enjoy! Mortadella, pesto, burrata focaccia sandwich with garlic confit aioli Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, this one is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Serves: 1 Prep time: 15 minutes Ingredients: For the garlic confit aioli: 10 garlic confit cloves 1 cup garlic confit olive oil 1 tbsp lemon juice 1 egg Pinch of flakey sea salt For the sandwich: 2 slices pesto focaccia 1 x burrata 4 tbsp green basil pesto 75g Italian mortadella 25g wild rocket Method: Make the garlic confit aioli: Place all ingredients into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together while slowly incorporating all of the oil. Continue until you have a thick consistency. Store in an airtight container or jar in the fridge for up to 3 days. Assemble the sandwich: Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half. Drizzle cut side with olive oil and toast in a pan until golden. Assemble your sandwich by beginning with a layer of the garlic aioli, a spoon of pesto, followed by slices of the mortadella, burrata, torn in two, and rocket, finished with a pinch of salt and pepper. Top with the other half of the focaccia and cut in half. Enjoy! Elderflower and raspberry jellies These elderflower and raspberry jellies were always on the menu when I catered for parties and people always chose them. They were so popular, and they’re so easy to make. Serves: 6 Prep time: 15 minutes | Cooling time: 4 hours overnight Ingredients: 8 sheets leaf gelatin 350ml elderflower cordial 1 punnet raspberries Cream or ice cream (to serve) Method: Soak the gelatin in cold water for a few minutes, then drain. Pour 100ml of boiling water over the gelatin and stir to fully dissolve. Allow to cool for a couple of minutes, then stir in the elderflower cordial and 250ml of cold water. (I always wet the inside of the jelly mould if I’m planning on turning the jellies out afterwards before I add the jelly mixture). Divide the raspberries into glasses or ramekins or a large glass bowl and pour over the liquid. Cover and put in the fridge to set for at least 4 hours-it works best if left overnight. (If you want the berries to be suspended in the jellies, pour a third of the mixture into the moulds and set in the fridge, then add the berries so they lie on top of the set layer and pour over the remaining mixture). To remove from the mould, if using, dip the bottom briefly into a bowl of hot water, cover with a slightly larger plate and with one confident movement, invert the mould so that the jelly lands neatly onto the plate. Serve the jelly with cream or ice cream. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth ‘Deliciously indulgent’ one-pot chilli mac and cheese Can’t decide between a cookie or a brownie? Now you don’t have to