It’s likely there are countless things in your kitchen which look clean, but actually, they’re filthy. Could your dishcloths be making you sick? When was the last time you washed your tea towels? And do we really need to bleach the sink more than once a month? We asked an expert to find out. Knobs, door handles, and buttons The buttons and dials on your kitchen appliances could be a germ-fest. “People often neglect to clean these areas of the kitchen,” says Danielle Mason, a cleaning content creator – or ‘cleanfluencer’ – who creates tutorials and videos on TikTok and Instagram. “Most of the time, they don’t think it is important, but as you’re commonly handling raw meat and food, it’s extremely important to keep these areas clean, due to cross-contamination. “Always sanitise with a cloth – I like to do this with Zoflora, as it leaves a great smell afterwards, and kills bacteria from dirty fingers.” Cloths If what you clean with isn’t clean, chances are, your kitchen isn’t either. “I always leave my cloth to soak in bleach before going to bed every night,” says Mason. “This enables a new start in the morning with no bacteria. Also, make sure you’re replacing the cloths – I would suggest a new one every two weeks, whilst still bleaching every night. And make sure you’re not using this cloth on anything other than the kitchen, as you do not want to cross-contaminate.” Sponges Mason stresses sponges are unhygienic, as they’re constantly damp and can carry E. coli. “People tend not to use sponges, as they carry so many more germs, and even putting them in the microwave will not kill all of them. Avoid a sponge where possible.” Dish towels Dish towels and tea towels may not be changed anywhere near often enough. “You should have one for every day of the week, as they carry so many bacteria and germs, which get spread across the kitchen. If you’re drying pots and pans, and then wiping down your surfaces, it’s not good,” she says. Chopping boards Chopping boards – particularly wooden ones – could be a haven for bacteria. “You should have a different colour for different types of food, one for meat, fruit, and other foods,” advises Mason. “The best way to clean them is in a dishwasher, as it’s good to get rid of all the germs due to the very high heat. If you don’t like the dishwasher, then boil the kettle water and leave the chopping boards to soak in it. I use a steam cleaner on mine, as it kills 99.9% bacteria and there are no chemicals.” It is best to avoid wooden chopping boards altogether, as these cleaning methods may damage them. Kitchen sink “This is a massive breeder of bacteria and grime; a distinct microbiome is found in sinks. “The plumbing area found beneath sinks revealed microbial communities dominated by a group of bacteria called Proteobacteria. This phylum includes pathogens such as Salmonella and E. coli, which can cause serious disease,” Mason shares. “I’ve always been taught never to wash my hands in the sink, and to never throw dirty water down the sink. You wash your cups and plates in the sink and prepare food, so it should always be kept clean, and nothing from outside the kitchen should cross-contaminate that. For example, never wash your floors and put dirty water in your kitchen sink, always throw it down the toilet.” How do you possibly clean the inside of your sink and drains? “Baking soda and vinegar is the best way to clean your sink out, or bleach, but you must be careful with bleach, as it can stay in the bottom of your sink, depending on the material it’s made of. I clean my sink out every day.” Pipes and cupboards around your sink could be leading you to have a rodent problem. “You can prevent mice and rodents from entering the kitchen by covering any small crevices or cracks. It is also important to repair leaks as soon as they happen, as they can come through the pipes,” she says. Fridges “Deep clean [your fridge] every two months. A normal cleaning – the wiping of shelves – should be done every other day with soapy water. For any bad smells, use baking soda, which will absorb the smell from the fridge,” Mason continues. “The fridge is a breeding ground for salmonella, E. Coli and other bacteria.” Bins Where you throw your waste away could be a breeding ground for germs. “Make sure you keep [outdoor] rubbish bins away from your house, and make sure you empty your bin as soon as it’s full,” advises Mason. “I personally do not keep a bin in the kitchen, I use a bag and I take that out by the end of the day, but if you are using a bin, make sure you bleach it with hot kettle water, to keep it smelling fresh.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Laura Whitmore: I feel unsafe as a woman Meet the professional cuddler charging £70-an-hour to hug ‘the big spoons in life’ New warnings about ‘concerning’ rise in at-home cosmetic dentistry

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It’s likely there are countless things in your kitchen which look clean, but actually, they’re filthy. Could your dishcloths be making you sick? When was the last time you washed your tea towels? And do we really need to bleach the sink more than once a month? We asked an expert to find out. Knobs, door handles, and buttons The buttons and dials on your kitchen appliances could be a germ-fest. “People often neglect to clean these areas of the kitchen,” says Danielle Mason, a cleaning content creator – or ‘cleanfluencer’ – who creates tutorials and videos on TikTok and Instagram. “Most of the time, they don’t think it is important, but as you’re commonly handling raw meat and food, it’s extremely important to keep these areas clean, due to cross-contamination. “Always sanitise with a cloth – I like to do this with Zoflora, as it leaves a great smell afterwards, and kills bacteria from dirty fingers.” Cloths If what you clean with isn’t clean, chances are, your kitchen isn’t either. “I always leave my cloth to soak in bleach before going to bed every night,” says Mason. “This enables a new start in the morning with no bacteria. Also, make sure you’re replacing the cloths – I would suggest a new one every two weeks, whilst still bleaching every night. And make sure you’re not using this cloth on anything other than the kitchen, as you do not want to cross-contaminate.” Sponges Mason stresses sponges are unhygienic, as they’re constantly damp and can carry E. coli. “People tend not to use sponges, as they carry so many more germs, and even putting them in the microwave will not kill all of them. Avoid a sponge where possible.” Dish towels Dish towels and tea towels may not be changed anywhere near often enough. “You should have one for every day of the week, as they carry so many bacteria and germs, which get spread across the kitchen. If you’re drying pots and pans, and then wiping down your surfaces, it’s not good,” she says. Chopping boards Chopping boards – particularly wooden ones – could be a haven for bacteria. “You should have a different colour for different types of food, one for meat, fruit, and other foods,” advises Mason. “The best way to clean them is in a dishwasher, as it’s good to get rid of all the germs due to the very high heat. If you don’t like the dishwasher, then boil the kettle water and leave the chopping boards to soak in it. I use a steam cleaner on mine, as it kills 99.9% bacteria and there are no chemicals.” It is best to avoid wooden chopping boards altogether, as these cleaning methods may damage them. Kitchen sink “This is a massive breeder of bacteria and grime; a distinct microbiome is found in sinks. “The plumbing area found beneath sinks revealed microbial communities dominated by a group of bacteria called Proteobacteria. This phylum includes pathogens such as Salmonella and E. coli, which can cause serious disease,” Mason shares. “I’ve always been taught never to wash my hands in the sink, and to never throw dirty water down the sink. You wash your cups and plates in the sink and prepare food, so it should always be kept clean, and nothing from outside the kitchen should cross-contaminate that. For example, never wash your floors and put dirty water in your kitchen sink, always throw it down the toilet.” How do you possibly clean the inside of your sink and drains? “Baking soda and vinegar is the best way to clean your sink out, or bleach, but you must be careful with bleach, as it can stay in the bottom of your sink, depending on the material it’s made of. I clean my sink out every day.” Pipes and cupboards around your sink could be leading you to have a rodent problem. “You can prevent mice and rodents from entering the kitchen by covering any small crevices or cracks. It is also important to repair leaks as soon as they happen, as they can come through the pipes,” she says. Fridges “Deep clean [your fridge] every two months. A normal cleaning – the wiping of shelves – should be done every other day with soapy water. For any bad smells, use baking soda, which will absorb the smell from the fridge,” Mason continues. “The fridge is a breeding ground for salmonella, E. Coli and other bacteria.” Bins Where you throw your waste away could be a breeding ground for germs. “Make sure you keep [outdoor] rubbish bins away from your house, and make sure you empty your bin as soon as it’s full,” advises Mason. “I personally do not keep a bin in the kitchen, I use a bag and I take that out by the end of the day, but if you are using a bin, make sure you bleach it with hot kettle water, to keep it smelling fresh.” Read More This is why you keep waking up at 4am – and what you can do about it TV chef James Martin reveals cancer diagnosis in apology over ‘bullying’ allegations Bursts of activity that make you huff and puff ‘linked to reduced cancer risk’ Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Nail trends have become so ubiquitous nowadays that I almost have a gut reaction to ignore them at this point; naturally, when I heard about the “dry gloss manicure,” I was already like ‘thank u next.’ However, I was inspired by my coworkers to give it a go. I appreciate giving my nails a break and going au natural, and the dry gloss manicure, which involves using a glass file and oil to buff and polish the nails and cuticles, appealed to my inner minimalist Virgo. As the name suggests, the “dry gloss” concept is rooted in revealing a healthy, natural sheen and clean appearance not with a glossy top coat, but with proper care to the natural nail itself. Intrigued, I took the plunge, and in no time at all, a kit from San Francisco-based nail care brand Bare Hands arrived on my doorstep.

Sometimes dinnertime is not just about satisfying our hunger. It’s a chance to embark on a culinary adventure from the comfort of our homes. To elevate your dining experience this week, we’ve curated a selection of five diverse and sustainable dinner recipes that celebrate global powerhouses of flavour while keeping an eye on our ecological footprint. Transport yourself to the bustling markets of Morocco with an aromatic vegetarian taigne. Embracing the harvest of the season, this hearty dish brings together the earthiness of butternut squash and carrots with the protein-packed goodness of chickpeas. Topped with a zesty lemon-dill sauce, the baked salmon dish below offers a refreshing twist to your taste buds while delivering a dose of healthy omega-3 fatty acids. A true taste of British comfort, a classic beef and mushroom pie is a hearty masterpiece that showcases locally sourced beef. The recipe also minimises waste and maximises taste, making it an economical choice for families. Capturing the vibrant colours of the Mediterranean, stuffed peppers are a celebration of wholesome and vegetarian goodness. Filled with couscous, chickpeas and a medley of vegetables, this dish burts with nutritious delights. Lastly, journey to the aromatic landscapes of Thailand with a tantalising green curry. Tender chicken thighs dance harmoniously with fresh vegetables, bathed in a luscious coconut curry sauce. Bon appétit! Spiced vegetable tagine This Moroccan-inspired vegetarian tagine is bursting with flavour from seasonal vegetables and aromatic spices. It’s perfect for a cosy dinner and packed with nutritious goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 1 hour Ingredients: 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon ½ tsp ground ginger 1 butternut squash, peeled and diced 2 carrots, peeled and sliced 1 tin (400g) chickpeas, drained and rinsed 1 tin (400g) chopped tomatoes 500ml vegetable broth 100g dried apricots, chopped Salt and pepper to taste Fresh coriander leaves for garnish Method: 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened. 2. Stir in the ground cumin, coriander, cinnamon, and ginger. Cook for another minute until fragrant. 3. Add the butternut squash and carrots, tossing them with the spices. 4. Pour in the chickpeas, diced tomatoes, vegetable broth, and chopped apricots. Season with salt and pepper. 5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the vegetables are tender. 6. Serve the tagine over couscous or rice, and garnish with fresh coriander leaves. Baked salmon with lemon-dill sauce This delicious and sustainable salmon dish is baked to perfection and served with a zesty lemon-dill sauce. It’s a delightful dinner that’s easy to prepare and full of omega-3 fatty acids. Serves: 2 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 2 salmon fillets 1 tbsp olive oil 1 lemon, thinly sliced Salt and pepper to taste ¼ cup (60g) plain yogurt 1 tbsp fresh dill, chopped 1 tsp lemon zest 1 tsp lemon juice Method: 1. Preheat the oven to 200C (180C fan). Grease a baking dish with olive oil. 2. Place the salmon fillets in the baking dish. Season with salt and pepper, then lay lemon slices on top of each fillet. 3. Bake the salmon for 15-20 minutes or until it flakes easily with a fork. 4. While the salmon is baking, prepare the lemon-dill sauce. In a small bowl, mix together the plain yogurt, fresh dill, lemon zest, and lemon juice. 5. Serve the baked salmon with the lemon-dill sauce drizzled on top. Beef and mushroom pie This classic British beef and mushroom pie is a comforting and hearty dish, perfect for a family dinner. The tender beef and earthy mushrooms are enveloped in a rich gravy, all wrapped in a flaky pastry. Serves: 6 Prep time: 20 minutes | Cooking time: 2 hours Ingredients: 500g beef stew meat, diced 2 tbsp vegetable oil 1 large onion, finely chopped 2 garlic cloves, minced 250g button mushrooms, sliced 2 tbsp plain flour 500ml beef broth 2 tsp Worcestershire sauce Salt and pepper to taste 1 pack (320g) ready-rolled puff pastry 1 egg, beaten Method: 1. Preheat the oven to 180C (160C fan). 2. In a large oven-safe pot, heat the vegetable oil over medium-high heat. Add the diced beef and brown on all sides. Remove the beef from the pot and set it aside. 3. In the same pot, sauté the chopped onion and garlic until softened. Add the sliced mushrooms and cook until they release their juices. 4. Stir in the plain flour and cook for a minute to form a roux. 5. Pour in the beef broth and Worcestershire sauce, stirring to combine. Season with salt and pepper. 6. Return the browned beef to the pot, cover with a lid, and transfer the pot to the preheated oven. 7. Bake the beef mixture for about 1 hour and 30 minutes or until the beef is tender and the gravy has thickened. 8. Meanwhile, roll out the puff pastry and cut it to fit the top of the pie dish. 9. Once the beef mixture is done, pour it into a pie dish and cover it with the puff pastry. Brush the pastry with beaten egg for a golden finish. 10. Bake the pie in the oven at 200C (180C fan) for 20-25 minutes or until the pastry is puffed and golden. Mediterranean stuffed peppers These vibrant Mediterranean stuffed peppers are a flavourful vegetarian option that’s easy to make. Filled with couscous, chickpeas, and Mediterranean vegetables, they are a healthy and delicious dinner choice. Serves: 4 Prep time: 15 minutes | Cooking Time: 25 minutes Ingredients: 4 large bell peppers (any color) 100g couscous 200ml vegetable broth 1 tin (400g) chickpeas, drained and rinsed 1 courgette, diced 1 red onion, diced 1 tbsp olive oil 1 tsp dried oregano ½ tsp ground paprika Salt and pepper to taste Fresh parsley for garnish Method: 1. Preheat the oven to 200C (180C fan). 2. Cut the tops off the bell peppers, removing the seeds and membranes. Brush the outside of the peppers with olive oil. 3. In a saucepan, bring the vegetable broth to a boil. Remove from heat, add couscous, cover, and let it sit for 5 minutes until fluffy. 4. In a separate pan, heat olive oil over medium heat. Add the diced zucchini and red onion, sautéing until softened. 5. Stir in the cooked couscous, chickpeas, dried oregano, ground paprika, salt, and pepper into the sautéed vegetables. 6. Stuff the mixture into the prepared bell peppers and place them in a baking dish. 7. Bake the stuffed peppers for 20-25 minutes or until the peppers are tender and slightly charred on the outside. 8. Garnish with fresh parsley before serving. Thai green curry with chicken Transport your taste buds to Thailand with this aromatic and creamy Thai green curry. Made with tender chicken and seasonal vegetables, it’s a delightful balance of spicy, savoury, and coconut goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 25 minutes Ingredients: 500g boneless chicken thighs, sliced 2 tbsp vegetable oil 2 tbsp green curry paste 400ml coconut milk 1 red bell pepper, thinly sliced 100g green beans, trimmed and halved 1 courgette, sliced 2 tbsp fish sauce 1 tbsp brown sugar Fresh basil leaves for garnish Cooked jasmine rice to serve Method: 1. In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for a minute until fragrant. 2. Stir in the sliced chicken and cook until it’s browned on all sides. 3. Pour in the coconut milk and bring the mixture to a simmer. 4. Add the sliced red bell pepper, green beans, and courgette to the curry. Cook until the vegetables are tender-crisp. 5. Season the curry with fish sauce and brown sugar, adjusting the seasoning to taste. 6. Serve the Thai green curry over jasmine rice and garnish with fresh basil leaves. Read More Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits The National Portrait Gallery’s new restaurant is fabulous upgrade Three barbecue recipes to try that aren’t burgers The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith

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