UPDATE: May. 13, 2023, 5:00 a.m. EDT This post has been updated with the latest

A group of Mississippi hunters have broken the state record for the longest alligator ever captured in the state with a 14-foot-3-inch reptile weighing just over 800 pounds.

Will Poulter has turned fans’ heads after sporting a new look at this year’s Paris Fashion Week. The Bear star, 30, was seen at the Dior Homme Menswear Spring/Summer 2023 show in June with a moustache and a light smattering of facial hair framing his chin and jaw. Although the actor debuting the look more than two weeks ago, fans have begun to sit up and take notice of his dapper appearance after sharing photographs on social media. One tweet that has been viewed more than 8.7m times featuring a trio of photos of Poulter smiling at the camera was shared by a user who goes by the handle @fatfabfeminist. She wrote: “HELLO?? WILL POULTER??? UR KIDDING???” In another tweet, she said: “I cannot express the reaction I had to these pictures but oh my god.” Others admired his “glowup”, with one person writing: “I’ve always thought he was really cute in an awkward way, I’m so glad he grew into his skin.” “This man has had the most insane glow-up,” another said, while a third added: “This should confirm that growing a bear increases your attractiveness ten times more.” In further praise of facial hair, another said: “Facial hair needs to be audited and governed by some centralised agency because the way this just changed my entire worldview on this man is giving me whiplash.” One person wrote: “A light beard will always help frame and sharpen the face thus helping you look aesthetically pleasing and elevates the look from a boy to a MAN. “You go Will Poulter! (Gone are the days that you’ll be compared to Sid from Toy Story haha)” On social media, Poulter has sometimes been compared to the animated character of Sid in the Toy Story franchise. In May, he revealed that he was once even mistaken for Sid while at a urinal in LA, after a man turned to him and asked if he was in the Pixar animated film. “I don’t want to be rude. I also appreciate there’s a meme going round of me – I dressed up as Sid from ‘Toy Story’ for anti-bullying week. So arguably I haven’t helped my case. But [Toy Story came out in] 1995. I was two. And they weren’t doing it through live action,” he said. The Guardians of the Galaxy star wore a short-sleeved white-collared shirt with smart chinos and pale green clogs under a pale multi-coloured trench coat to the fashion show. In terms of his looks, Poulter is also known for his arched eyebrows which are highly expressive. He opened up about his personal style in a 2022 interview with British GQ, in which he revealed he is a “massive sneakerhead”, referring to his love for trainers. He said that when he was younger, he would emulate other people’s style without “really knowing what I was doing”, but now knows which labels “really suit my personality”. Poulter named Frank Ocean, Robert Pattinson and Michaela Coel as celebrities whose sense of style he admires. “I’d also absolutely love and can probably only dream of collaborating with a brand on a collection,” he added. “I’m actually a massive sneakerhead – I’ve had to tell myself I won’t spend money in Flight Club today – but a sneaker collaboration would be pretty cool to do.” Read More Jonah Hill’s ex-girlfriend Sarah Brady accuses him of ‘emotional abuse’ Denise Welch opens up about moment Matty Healy told her he needed rehab Woman exits plane after tirade about passenger who is ‘not real’: ‘I’m not about to be Final Destination-ed’ David and Victoria Beckham throw Prada party to celebrate Harper’s 12th birthday Every Barbie-inspired outfit Margot Robbie has worn so far How to make your summer tan last longer

Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

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Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

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