Dr Alex George has revealed that more than 150 days without alcohol has been “a challenge” but has made a “huge difference” to his life. The former Love Island star, TV doctor and now the UK government’s youth mental health ambassador shared that drinking at weekends would sometimes affect him for up to four days afterwards. The 32-year-old quit his A&E doctor job 18 months ago to focus on bringing the public accessible health advice, often on TV – including Channel 4’s Naked Education – and five months ago, he cut out booze too. “It’s made a really huge difference,” George says. “I get to bed at 9pm every night, I wake up at 6am, I listen to music, I play music, I go to the gym, I spend quality time with a small number of people – I’ve developed really, really strong boundaries about how I spend my time and who I spend it with.” It’s an “investment” in himself, he says, but it isn’t always easy. “When you’ve got a bank holiday weekend and a lot people are sat in a beer garden – that is a challenge. Because even if you’re not addicted to alcohol, and you’re just a part of the British culture, you’ll feel challenges of not drinking in those times. “But it’s looking at what will future Alex be grateful for – you know, that delayed gratification.” It’s a topic he explores in his latest book, The Mind Manual, on the mental fitness foundations to give us all a boost – just in time for Mental Health Awareness Week (May 15-21) – including how to hold better boundaries and why mistakes are part of life. “I didn’t like how alcohol made me feel,” George, who also hosts the walking and wellness podcast Stompcast, says. “I was drinking pretty standard-ish for a young person in their 30s, but after four, five or six beers on a Saturday night, I’d feel bad – that would affect me a small percentage [of the time] all the way up to Tuesday or Wednesday.” “It affected my desire for the gym, it affected the way I ate, it affected the relationship I had with myself – so I had a really honest conversation with myself.” His book is about asking people to challenge things: “Question why are you doing this behaviour?” During some self-reflection when he was still working in A&E, George says he realised he wasn’t practising what he preached. “I thought, ‘I’m here talking about finding balance and looking after your own mental health, and I’m actually damaging my own mental health by doing too much.” Self-worth is often so tied up with the roles we have in our careers, so it was a difficult decision to leave, he says. “Since the age of 12 or 13, I’d wanted to be a doctor. You sacrifice a lot, university is tough, I worked in King’s College Hospital then Lewisham Hospital [London]. It was my passion, I covered a lot of the pandemic – on social media, it was my identity. “But I think sometimes, it’s really, really important to remember that just because your identity is a part of your life, it doesn’t have to be your identity your whole life. Walking away or changing direction [doesn’t mean] that time of your life is now devalued. “Even though I am not ‘Alex the A&E doctor’ anymore, it is all ingrained in who I am.” He’s had a significant impact as a public health doctor though, securing £79million of funding towards mental health support teams in schools in 2021. He’s thankful for the platform Love Island fame afforded. “Of course, if it wasn’t for that show, I wouldn’t have got that [money] for the kids.” He also started the #postyourpill campaign on social media – trying to banish the stigma around taking medication for mental health issues, like the anti-depressants he was prescribed last year. He’s also tirelessly campaigned for suicide prevention awareness and better early intervention for people with mental health issues, after his 19-year-old brother Llyr died by suicide in 2020. Heartbreakingly, George had been due to go home to Carmarthen, Wales, to see his family for the first time since the pandemic. “The week before my brother passed away, my best friend’s dad was terminally unwell and I stayed in London. In that time that I stayed, my brother passed away, so I could have seen him. “You question whether that’s a mistake or not. It’s very complex, because you don’t see the bigger picture always. [If] you know that a decision would have a certain outcome and it was a negative outcome, you wouldn’t make that decision a lot of the time. “I think that’s probably one of the biggest ones that I’ll have to live with.” Now though, George says he’s received “thousands – if not tens of thousands – of messages” and comments in person from strangers struggling in a similar way to Llyr, but saying they’ve now got help. “How many lives have been saved off the back of Llyr’s death? There’s an element of, ‘What can we control?’ I can’t turn back time, all I can do is try and support other people with their mental health.” The book discusses the ‘mental health toolkit’ George developed while he was grieving and growing – “Not just as a tribute to Llyr but as a tribute to the mental anguish I have faced in life, both before and since his death”. It includes written exercises to help readers audit their feelings as well as ‘universal truths’ to cling to in dark times, like “sleep is a saviour” and “connection is your superpower”. He adds: “Grief is with us for life. It’s never OK that person has died.” But we can find ways to “organise” that grief in our minds. Plus, difficult times are key for personal growth. “Sometimes, you have to walk through hell,” he says, “It sounds really dark, but in some ways, through difficult experiences, you learn a lot by yourself. You will know your resilience and your ability to cope with things. You also learn what helps you cope.” For George, that means walking (“a lifeline for me”), a few close friends and hiit classes at the gym. “In the last few years, there have been some significant highs and lows, but I do think what I’m grateful for is that in adversity, you learn a huge amount. I endured.” The Mind Manual by Dr Alex George is published by Aster, £20. Available now in paperback, and also as an ebook and audiobook. The Samaritans helpline is available 24/7 on 116 123. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Everything you need to know about Sophie, the new Duchess of Edinburgh Beyonce kicks of Renaissance tour in string of glamorous outfits Pensioner, 85, shares the simple switch that’s helped him to do 650,000 press-ups

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When it gets to that time of year between Christmas and New Year, sometimes known as Betwixmas, it’s not unusual to find yourself surrounded by mountains of Christmas leftovers. With turkey coming out of your ears, and enough leftover pudding to feed all of Santa’s elves, it can feel a bit overwhelming to find inventive ways to use up your Christmas dinner leftovers. With that in mind, we’ve rounded up a selection of tips and tricks that will help you whip up a festive storm and prevent your leftovers from going to waste. Most importantly, these tips and recipes all require minimal effort so that you can focus on the important things from this time of year, like a festive movie marathon and figuring out how to put together the toys that Santa brought down the chimney. Planning is key The number one thing you can do to lower your food waste over Christmas is to plan ahead and resist the urge to impulse buy. Work out how much food you’ll need – especially if you’re hosting (and remember your guests will probably bring some food with them) – and make a shopping list. Planning is especially important when it comes to use-by dates. When buying meat, dairy or other fresh produce, check out that use-by date to make sure you won’t have to throw it away before you need it. It all starts with storage Marie Kondo your fridge to reduce food waste by keeping your ready-to-eat foods at the top, dairy in the middle, and raw meat at the bottom. Pop all your fresh fruit and veg in the drawers, and just like that, you’re a food waste-fighting machine. This will help you reduce any food waste across the festive season. Most fruit and veg will last longer if you store it properly. Stopping your fresh fruit and veg going bad in the first place is an easy way to reduce food waste. Here are two storage blunders that many of us make in the kitchen: Potatoes (for your perfect roasties) need to breathe, so it’s best to store them in a cardboard box or paper bag in a cool, dark place. Never in the fridge! And remember that you can still eat them if they’ve started to sprout. Citrus fruit, especially lemons and limes, will harden when stored in a fruit bowl at room temperature. To keep fresh and juicy for longer, so you can complement your post-dinner gin and tonic, store them in the fridge. Don’t neglect your scraps Once you’ve just finished baking, roasting or frying up a delicious feast, and you’re about to throw away all your leftover food scraps, always take a moment to think about where your waste is going. Here are a few unexpected scraps that you can use up instead of throwing them away. Beetroot tops can be used as a substitute for greens, like spinach, swiss chard and bok choy. They can be steamed, sauteed, braised, added to soups, or even eaten raw. Sautee the stems with a little garlic, orange and shallot to enjoy them tender and crispy – the perfect side to add something different to your Christmas lunch. Just make sure to rinse them well and they’re good to go! Boiling veg for a side of your Christmas dinner? Once the veg is suitably tender, drain over a pot and use the water to make your gravy. This is packed with nutrients to give your festive feast a health boost. If you’re not quite sure how to use up the skins of your potatoes and carrots, cutting them up and roasting in olive oil with plenty of salt and pepper makes delicious vegetable chips, the perfect snack to accompany an afternoon full of Christmas movies and toy building. Bring limp vegetables back to life How many times have you looked in the fridge after Christmas day and seen a few soft carrots and broccoli left over from the roast? Most of us banish limp vegetables to the bin, but you can actually salvage them very easily. You can bring carrots back to life by cutting a bit off the bottom and place upright in a glass of cold water until firmed up. If your carrots are already cut, you can place them in a bowl of cool water. Trim the bottom off a head of broccoli and pop in a glass of water. If you have cut florets, place in a bowl of water until plumped up and crisp. If you reach a point where you’ve exhausted all leftover recipes, why not donate to a local foodbank? It’s worth checking what they need before you turn up, but many will be incredibly grateful for your leftover donations. Christmas leftover recipes These are some festive favourite recipes from Gousto that will mix it up from the usual bubble and squeak. From sweet to savoury, there’s something for everyone. Chocolate orange yule log with leftover Christmas pudding Serves: 8-10 Time: 1 hour Ingredients: 3 eggs (separated into yolks and whites) 75g caster sugar 1 tbsp cocoa powder 50g plain flour For the filling: 150ml brandy cream (or double cream) 30g icing sugar 200g Christmas pudding For the topping: 150g unsalted butter (softened) 150g icing sugar 75g Terry’s Chocolate Orange Dark 75g Terry’s Chocolate Orange Milk Extra icing sugar to garnish Method: Preheat the oven to 200C/180C (fan)/400F/gas 6. Line a 9 x 13inch baking tray with non-stick baking parchment. Add the egg whites to a stand mixer and beat until stiff peaks form, then turn off and keep to one side. Add the egg yolks to a separate large bowl with the caster sugar and mix well with a wooden spoon or until combined. Sift the cocoa powder into the egg yolks and mix together again. Using a large metal spoon, carefully fold the egg whites through the egg yolk mixture (make sure you don’t knock out too much air!) until well combined. Sift over the plain flour and fold through carefully. Spread the cake mix evenly into the baking tray, then put into the oven. Bake for 10-11 min or until the cake is cooked through. Once cooked, remove the tray from the oven and keep aside for 2 min. Place a clean tea towel over the baking tray, then flip the cake over. Whilst the cake is still hot, use the tea towel to help you roll the cake lengthways into a tight log shape. Leave aside like this until completely cool. Meanwhile, whip the brandy cream in a stand mixer with the icing sugar until soft peaks form then remove to another bowl (don’t bother washing the stand mixer bowl!). Put the Terry’s chocolate segments into a small heatproof bowl over a pan of barely simmering water – make sure the bowl isn’t touching the water! Stir until melted then remove the bowl from the pan and let cool slightly. Into the same stand mixer, add the softened unsalted butter with the icing sugar. Stir with a spoon, then beat until combined. Slowly pour in the melted chocolate and beat until mixed. This is your chocolate buttercream. Once the cake has cooled, carefully unroll and remove the tea towel. Spread the whipped brandy cream over the cake, then crumble over the leftover Christmas pudding. Re-roll the yule log lengthways, pushing in any filling that falls out, until the seam is underneath the log. Spread the buttercream all over the cake and use a small knife to make lines to resemble a tree log. Trim the ends to neaten then put in the fridge for at least 30 min to set. Dust with some sifted icing sugar, if liked, and serve to your guests! Leftover Christmas turkey nuggets Serves: 6 Time: 30 minutes Ingredients: 250g cooked turkey can be white or dark meat or a mix of the two 2 slices white bread 50ml milk 5g parsley 1 shallot 1 garlic clove 1 egg 50g flour 60g panko breadcrumbs Vegetable oil (for frying) Method: Place the slices of bread in a dish and pour over the milk and set to one side. Peel and finely chop the garlic and shallot and finely chop the parsley. Heat a pan with a small amount of oil over a medium heat and fry the onion and garlic for 2-3 minutes until translucent. Add the soaked bread, onion and garlic mixture, parsley and cooked turkey with a pinch of salt and pepper to a food processor and blend until almost smooth. Crack the egg into a shallow bowl and mix well. Add the remaining flour to a plate and season with salt and pepper, then add the panko breadcrumbs to another plate. Remove 1/6th of the mixture at a time and form into a rough nuggets shape. Coat each nugget in the flour, tap off the excess, then add to the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over. Heat a wide non-stick frying pan (with a matching lid) with 1 inch of vegetable oil. Fry the nuggets for 2-3 minutes on each side until golden brown and crisp. Remove from the oil and drain on a cooling rack over kitchen roll. Alternatively, you can place them on a baking tray with a drizzle of oil and bake in an oven preheated to 200C/180 fan/gas 6 for 20 minutes. Christmas leftovers pot pie Serves: 6-8 Active time: 30 minutes | Total time: 1 hour 30 minutes Ingredients: 320g ready-rolled puff pastry 1 egg, beaten For the filling: 400-500g cooked turkey meat, torn into bite-size pieces 400-500g mixed roast vegetables, such as potatoes, peas, carrots, parsnips, cabbage, and sprouts 200-300g cooked ham, diced 1 generous handful mixed herbs, such as parsley, thyme, rosemary or tarragon, roughly chopped For the sauce: 45g butter 2 leeks, washes and roughly chopped 2 tbsp plain flour 250ml leftover gravy and 250ml chicken stock or 500ml chicken stock 3 tsp dijon mustard 200ml pouring cream Salt and freshly ground pepper Method: Preheat the oven to 180C (fan). Melt the butter in a large saucepan over a medium heat, and add the leeks and a little salt. Cook, stirring regularly for about 7 minutes until the leeks have softened. Add the flour and stir for another minute. Add the stock mixture and mustard a little at a time so your sauce doesn’t go lumpy. Then bring to a simmer, stirring continuously for 2 minutes until slightly thickened. Remove from the heat, add the pouring cream and season to taste. Then set aside to cool. Once the sauce is cooled, combine the filling ingredients in a 25cm pie dish and mix well. Pour over the sauce and stir again to mix through. Dust your countertop with a little flour and roll out the pastry a little thinner so it’s a bit bigger than the top of the pie dish. Lightly brush the edge of the pie dish with egg wash and gently lay the pastry over the filing. Trim the overhang with a sharp knife and use a fork to gently press around the edge, securing the pastry to the dish. If you prefer, roll the off-cuts a little thinner, and use them to decorate the top of the pie. Brush the pie top with egg wash and make several small holes with the tip of a sharp knife for steam to escape. Place the pie on a baking tray and bake for 35-45 minutes until the pastry is well risen and golden. Leftover pastry mince pies Makes: 12 Time: 30 minutes Ingredients: 320g shortcrust pastry (scale up/down the recipe based on how much pastry you have leftover) 250g mincemeat Egg or milk to glaze Icing sugar to decorate Method: Preheat the oven to gas mark 6/200C/180C fan. Using a 3 inch cutter (or a glass) cut out 12 circles of pastry and line the holes of a bun tin. Fill each pastry circle with a large teaspoon of mincemeat. Optional – cut out festive shapes from remaining pastry and place on top of the pies. Brush the pastry with beaten egg or milk then place in the oven for 15-20 minutes until the pastry is golden brown. Remove from the oven and allow to cool in the tin for 10 minutes before removing and placing on a cooling rack until room temperature. Store in an airtight container. Brussels sprout and garam masala tart Serves: 2 Time: 40 minutes Ingredients: 40g cheddar cheese 1 tsp garam masala 1 tsp turmeric 200g Brussels sprouts 1 tsp nigella seeds 160g puff pastry 5g coriander 2 garlic cloves 1 red chilli 50g lamb’s lettuce 1 brown onion 300g waxy potatoes 20g mango chutney Method: Preheat the oven to 200C/180C (fan)/gas 6. Boil a full kettle. Add your waxy potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat. Once boiling, cook for 12-15 min or until fork-tender, then drain and allow to steam. While the potatoes are boiling, peel and finely dice your brown onion. Peel and finely chop (or grate) your garlic. Cut your red chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the diced onion, chopped garlic, and half the chopped chilli (can’t handle the heat? Go easy!) with a pinch of salt and cook for 5-6 min or until softened. Meanwhile, trim the ends from your Brussels sprouts, then finely slice. Once the onion has softened, add your ground turmeric, garam masala and a splash of water and cook for 1 min. Add the sliced Brussels sprouts to the pan with a knob of butter and cook for 7-8 min further or until softened. While the sprouts are softening, grate your cheddar cheese and chop the coriander finely, including the stalks. Once softened, add your mango chutney, grated cheese and half the chopped coriander (save the rest for garnish!). Season with a pinch of salt and a grind of black pepper and give everything a good mix up – this is your Brussels sprout & garam masala tart filling. Dust your work surface with a generous sprinkling of flour. Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 square per person. Transfer the pastry square to a baking tray lined with non-stick baking paper and score a 1cm border around the edge of the pastry with a knife. Top the centre of pastry square with the Brussels sprout & garam masala tart filling. Add the drained potatoes to a baking tray and crush gently. Add a drizzle of olive oil, your nigella seeds and a generous pinch of salt – these are your nigella smashed potatoes. Put the Brussels sprout and garam masala tarts and nigella smashed potatoes in the oven for 15-20 min or until the pastry is golden and cooked through and the potatoes are caramelised. Wash your lamb’s lettuce, then pat dry with kitchen paper. Serve the Brussels sprout and garam masala tart with the nigella smashed potatoes and lamb’s lettuce to the side. Add a drizzle of olive oil and a grind of pepper to the lamb’s lettuce. Top the tart with the remaining chopped coriander and chopped chilli (not a fan of spice? Just add a little!). Recipes from Gousto, the UK’s best value recipe box, offering 75 meals weekly from £3.14. Visit gousto.co.uk for more information and recipe inspiration. Read More Why the Spanish are calling bull on M&S’s chorizo paella croquetas! 21 alternative Christmas recipes from top British chefs Why restaurant influencers have just ruined your dinner The Independent high street Christmas sandwich and drink taste test Seasonal affective disorder: Can you eat to improve your mood? An air fryer can make Christmas as easy as mince pie – here’s how

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With two of the most highly anticipated film releases happening on the same day, film lovers are gearing up for a trip to the cinema to see the double feature of Greta Gerwig's Barbie and Christopher Nolan's Oppenheimer. When people found out that the two movies were both to be released on July 21, the internet had a field day creating plenty of memes about how they are opposite to one another, with Barbie's hot pink aesthetic, compared to Oppenheimer's dark black look in the marketing and posters. Sign up to our free Indy100 weekly newsletter Now there's a new dating term that has been coined from all this, called the ‘Barbenheimer effect'. So what is the Barbenheimer Effect? Well, apparently it's a modern dating approach favouring partnerships with polar opposites. Instead of going after your usual ‘type’, you value how contrasting personality traits and lifestyles can create a stronger coupling promoting growth and self-discovery. Key pillars of the Barbenheimer Effect: Opposites Attract The 'Barbenheimer effect' highlights the captivating magnetism that occurs when two individuals with contrasting personalities, interests, or backgrounds connect. It celebrates the idea that diverse traits can complement and enrich a relationship. Empowerment and Self-Discovery The 'Barbenheimer effect' encourages individuals to embrace their uniqueness and explore relationships outside their comfort zones. It promotes personal growth, self-discovery, and the pursuit of genuine connections that transcend societal expectations. Power Couples The 'Barbenheimer effect' redefines the concept of 'power couples', emphasising that power is not solely derived from professional achievements or financial success. Instead, the power lies in the mutual exploration and education of one another’s life experiences, hobbies, and cultures to elevate your identity and become more versatile. Bye to Barbie & Ken While the idealised Barbie and Ken relationship aesthetic may seem desirable at first glance, many individuals yearn for something more authentic and fulfilling. The 'Barbenheimer' trend offers a refreshing alternative, celebrating the beauty found in the diversity of human connection. 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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