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Emily Scott has called the UK’s southernmost county home for 25 years, but the chef’s roots in the region go back even further. “I spent a lot of time in Cornwall as a child, because my grandparents had a house down here,” says Scott, 48, on a video call from her home near Newquay. “And also in France, because my grandfather was half-French and they lived out in Provence.” Born in Sussex, she moved to the picturesque village of Port Isaac aged 23 and married her first husband, a fisherman, and the couple had three children, Oscar, 21, Finn, 20, and Evie, 18. “Sadly, I divorced the fisherman – or not sadly, I’m not sure – but actually, it’s all very amicable. “But I chose to stay in Cornwall… and my career has just grown and got better and better.” Scott’s first foray into food was the seaside Harbour Restaurant in Port Isaac, followed by eight years running the much-loved St Tudy Inn gastropub and rooms. Now, she’s creative director (“I’m not apron-on as much as I used to be”) at Emily Scott Food, the restaurant that sits on the sea wall at Watergate Bay. What unites all these culinary outposts? “I’ve been banging the simplicity drum for a long time – my food’s all about seasonality, but also not too much faffing around.” That ethos is evident in her second cookbook, Time & Tide, which includes plenty of one-pot main dishes, simple suppers and satisfying bakes. “It’s about times of day,” says Scott, who lives with her partner Mark Hellyar, a winemaker, and her children. “There’s a lovely chapter called ‘morning cafe’ with lots of nods to my French roots, because that’s just a very natural thing for me. We’ve got ‘rise and shine’, meaning breakfast time, we’ve got ‘seaside soirees’.” The recipes reflect Scott’s trademark Cornish-French fusion with seafood – scallops, mussels, mackerel, crab – taking centre stage alongside French culinary classics like beurre blanc, bouillabaisse, ratatouille and creme brulee, while Cornish sea salt and clotted cream appear on many an ingredients list. The book cover features a quote from American actor and foodie Stanley Tucci, who has become a friend. “It’s just been a very natural coming together through food,” says Scott. “You know, when you see him on television in his Italy series, he genuinely is that person. He genuinely loves food and wine, and that’s what connects everyone in my view.” The chef and author didn’t always have such a favourable view of feasting. She had anorexia in her teens and was forced to drop out of school. After going in and out of treatment, she was offered the opportunity to go and work in a hotel restaurant in France. “It’s quite a normal thing for people with eating disorders to end up in food, I think, because, I mean, you can’t give up food,” Scott says. “I just ended up – kind of through choice – just recovering, and turning my rather unhealthy relationship with food around, and finding the joy of cooking for people.” In 2021, the restauranteur got the chance to cook for some very important people when she was asked by the Cabinet Office to cater a dinner for world leaders at the G7 summit in Cornwall’s Carbis Bay. “They were looking for something slightly different – they didn’t want the very formal, old school, white gloves [style],” Scott says. “I submitted my menu and told them I’d be giving them tea towels as napkins, and we’d have French Duralex glasses, mismatched cutlery, that kind of thing, and they loved it.” On the menu was melon gazpacho, turbot with miso beurre blanc sauce, and strawberry and elderflower pavlova, followed by “little mini ice creams for the petit fours and Cornish fudge we made. So it was all quite nostalgic nods to the seaside”. What was it like emerging from the kitchen at the end of the meal to greet diners including then UK prime minister Boris Johnson, US president Joe Biden, French president Emmanuel Macron and German chancellor Angela Merkel? “It was literally like, you know when you go to a friend’s house for dinner, but you’re really late and you turn up and everyone’s had a drink? I was suddenly surrounded,” Scott recalls. “President Biden had his arm around me, I had Macron and his wife signing my book, because my book had come out the day before, then I had Angela Merkel saying, ‘We must get a photograph now, come on’. It was quite a moment really.” Even better, the proud mum got to share the experience with her kids: “Oscar, my eldest, and my partner’s daughter served the world leaders, and my son Finn was in the kitchen cooking as part of my team. I thought, as a parent, I’m done!” Plus, the feedback on the food from the VIPs was top notch. “They loved it. And what was so nice is I said to [the organisers], ‘I want them to be relaxed. I want them to stay longer’,” Scott says. “The secret service were like, ‘They ran over time, they were so relaxed’. We did our job.” ‘Time & Tide’ by Emily Scott is (Hardie Grant, £28).

National Vegetarian Week kicks off 15 May, which provides a great opportunity to get creative in the kitchen. Vegetarians, vegans and people who are just looking to cut down on their meat consumption are always looking for great alternatives for classic dishes such as steak or a classic sunday roast. Enter: the roasted cauliflower. Often seen as a mere side, this viral clip featuring a whole roasted cauliflower with a garlic yoghurt and drizzled with tahini and a chimichurri style sauce, has gone viral, with over 1.7 million views and 108,000 likes. Luckily, we’ve sat down with the creator of this viral clip, professional chef and host of foodie favourite the Desert Island Dishes podcast Margie Nomura, who has shared this delicious recipe so you can impress all your friends this National Vegetarian Week and beyond. “This dish is a perfect centrepiece for any vegetarian meal,” says Nomura. “It’s a great substitute for a cut of meat and is easy to make when you’re feeling lazy. “When you roast a cauliflower whole it takes on this buttery, sweet but salty crust in the oven so make sure you roast it until it is soft enough for a knife to cut through. “For the chimichurri, you won’t use all of this for the cauliflower but it keeps beautifully in the fridge for up to two weeks and is amazing served as a salad dressing or on vegetable kebabs.” Roasted cauliflower Ingredients: 1 medium-sized cauliflower (remove thick ugly outer leaves but leave any smaller more delicate ones) 2 tbsp olive oil 1 tsp Maldon sea salt For the chimichurri: Mix together: 1 finely diced shallot 1 diced red chilli pepper 3-4 diced garlic cloves ½ cup red wine vinegar 1 tsp salt 1 tsp red pepper flakes ½ cup finely chopped coriander 2 cups finely parsley ¾ cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil) For the garlic yoghurt: 4 heaped tablespoons of Greek yoghurt 1 clove garlic crushed Juice of ¼ lemon 2 tbsp tahini to serve Method: @desertislanddishes Whole roasted cauliflower served on garlicky yoghurt, drizzled with tahini and a chimichurri style sauce. It’s SO GOOD. The cauliflower is like butter, you could cut it with a spoon. #cauliflower #tahini #easyentertaining ♬ Jazz masterpiece "As time goes by" covered by a Jazz violinist by profession(962408) - ricca Pre-heat the oven to 200C. Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over. Remove from the oven. Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri. Cut into wedges and enjoy! Read More What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake

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The biological age of our brains is a health factor that many people neglect – but as young people these days are expected to live longer than ever, it’s getting more and more important. It turns out that switching to a diet full of fresh vegetables and low in processed foods could do wonders for what’s going on up there, new research has found. According to a team of scientists from universities in Israel, Germany and the US, eating a Mediterranean diet rich in vegetables, seafood and whole grains can slow the signs of accelerated brain ageing which are typically seen in obese patients. Sign up to our free Indy100 weekly newsletter Scans taken after 18 months showed the participants’ brain age appeared almost nine months younger than expected, compared to estimates of their brain’s chronological age. The study involved imaging the brains of 102 people who were taking part in a larger clinical trial. Scans were taken at the beginning, and again after 18 months, along with tests of liver function, cholesterol levels and body weight. Groups ate one of three diets: a Meditterranean diet of nuts, fish and chicken instead of red meat, a similar diet but with a few added extras like green tea, or a diet based on healthy dietary guidelines. Brain age estimates were based on an algorithm that had been trained using brain scans from a separate group of nearly 300 people. People in the trial lost an average of about 2.3kg. For every 1 percent of body weight lost after following a set diet, the participants’ brains appeared about nine months younger than their chronological age. However, it is still unknown whether changes in brain age actually translates to improvements in brain function. "Our study highlights the importance of a healthy lifestyle, including lower consumption of processed food, sweets, and beverages, in maintaining brain health," said neuroscientist Gidon Levakov of Ben-Gurion University of the Negev in Israel. The study was published in eLife. 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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Max Verstappen has hit back at criticism of his dominance and set the target of remaining unbeaten for the final nine races of the season. The all-conquering Dutchman will become the first driver in history to win 10 consecutive races if he takes the chequered flag at the Italian Grand Prix on Sunday. Verstappen has been in imperious form this year, winning 11 of the 13 rounds staged as he closes in on a hat-trick of World Championships. With a lead of 183 points heading into this weekend’s race in Monza there is a chance he could even close out the title with six rounds still remaining at the Japanese Grand Prix on September 24. However, Verstappen’s emphatic streak has led to suggestions that the sport has become boring. But responding to the accusations in an interview with the PA news agency, Verstappen, 25, said: “They cannot appreciate dominance or just people executing their jobs. “It is nothing really new in Formula One, and I cannot do much with those kind of comments. Does it bother me? No. It would probably be worse if they were talking about other stuff. I am enjoying what I am doing and I hope I can do it for a while. “I don’t want it to stop. We have another good opportunity this weekend. I believe I can win every single race.” Verstappen’s victory on his home track in Zandvoort – which drew him level with Sebastian Vettel’s record of nine straight wins – was among the very best of the 46 of his career so far. At one stage, he was lapping four seconds faster than Sergio Perez in the other Red Bull, and two seconds quicker than anybody else. His virtuoso display in the inclement conditions prompted double world champion Fernando Alonso to say Verstappen’s achievements are being underestimated. “It is not about getting the recognition because I know how hard it is to do,” said Verstappen. “If it was very easy, more drivers would have won nine in a row, and more teams would have done it, and that is not the case. “It hasn’t been straightforward either. In Zandvoort especially, a lot of things could have gone wrong, and in the end we still handled that really well. “I never thought I would get to nine. I remember watching Seb do it, and I was like, ‘Jesus Christ, that is extremely difficult’, and now I am here and it is amazing.” Verstappen will share the grid with long-time rival Lewis Hamilton for at least another two seasons after the British driver signed a new £50million-a-year deal to remain with Mercedes. The contract extension will take Hamilton beyond his 40th birthday, and provides the possibility of a championship rematch with Verstappen if Mercedes can somehow close the gap to Red Bull. Hamilton, who was denied an eighth world title after race director Michael Masi failed to follow the correct rules in Abu Dhabi in 2021, alluded to “unfinished business” after signing his latest deal. Twenty months on from F1’s most contentious race, does Verstappen – who, on new tyres, had to pass Hamilton on the final lap to take the title – feel his maiden championship triumph was tainted? “It was not like it was given to me,” he said. “I still had to do it. “People always have short memories and they can forget a lot of stuff very quickly. “It was a great year, and we had a lot of great battles with two teams going at it and that was amazing for Formula One. “But you will always have a winner, and you will always have a loser. That is how this sport works, and I was also ready to lose. “It was a 50-50 chance and it fell my way. But in the future I could be in a situation where it doesn’t fall my way and that is how life goes. “I don’t really care a lot about other people’s opinions. I only care about people that are very close to me so whatever people say or write, I am like ‘whatever’. “I grew up my whole life wanting to be a Formula One driver and I will do everything it takes to try and be successful at it. “I make my choices and my decisions and that is why I am very relaxed about these things. I go home, I switch off from Formula One, and I am happy with my career. And when I come back to the race weekends I do my thing, and that is it.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How Max Verstappen equalled Sebastien Vettel’s record for consecutive race wins Max Verstappen reveals Sebastian Vettel prediction as he closes on GP record run Max Verstappen is one of the best drivers in F1 history – Lando Norris

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