There's a viral video of actor Angus Cloud that almost went unnoticed.

Dame Helen Mirren stunned crowds at the Cannes Film Festival by debuting a shock of bright blue hair. The Oscar-winning actress, 77, arrived on the red carpet on the opening day of the 76th annual event on Tuesday. Dame Helen wore her hair in a messy up-do highlighted with varying shades of blue and turquoise. She paired the look with a floor-length periwinkle gown, which featured folds around the waistline and an elaborate bustle in the back. The actress also carried with a black fan with #WorthIt written on it in a nod to her partnership with L’Oreal Paris. She waved and blew kisses to fans as she posed for photographs. Dame Helen’s eye-catching hair colour was not her first at the international film festival. In 2019 she attended with a shorter cut that was swooped back and dyed pink. She previously told US outlet People magazine that she had been inspired to make the changes after watching reality TV. “I was watching an episode of America’s Next Top Model and there was this little English girl on it,” she said. “She had bright pink hair and she looked so great.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Eurostar passengers departing from London can avoid one of two manual passport checks through a facial verification system. The launch of the technology at St Pancras station – which also removes the need to scan tickets – is aimed at easing congestion. To participate, passengers must use an app before travel to scan their identity document and verify their face and ticket. At the station they walk in front of a screen and have their face detected. If they are approved they can proceed through doors which open automatically. The SmartCheck system, developed by iProov, is available to Business Premier and Carte Blanche passengers. Users no longer need to have their passports scanned by Eurostar’s UK contractors carrying out exit checks. Bags are still being scanned by security staff and French border officials are continuing to check passports. It emerged earlier this year that Eurostar was being forced to leave hundreds of seats empty on trains to and from London to avoid long queues at stations. The situation has since improved but dozens of seats are not being offered for sale on some services. Enhanced post-Brexit checks carried out by French border officials have significantly increased the time it takes to process passengers at the station. Eurostar chief executive Gwendoline Cazenave said: “Providing a seamless station experience to our customers is a priority for Eurostar. “We continue looking for solutions to increase capacity in stations and simplify the passengers’ flows. “SmartCheck in St Pancras International station is a solution for a faster and seamless check-in experience. “By introducing SmartCheck, we become the first rail travel operator to adopt biometric face verification. “This innovation will enhance our customer departure journey, which is crucial to provide Eurostar’s unique travel experience.” Andrew Bud, chief executive of iProov, said: “The rollout of SmartCheck in Eurostar’s Business Premier check-in at London St Pancras is significant because it clearly demonstrates how facial biometric technology can be used to manage border control in a smarter and more efficient way, to benefit both organisations and passengers at scale. “By creating a biometric corridor, we are moving security checks away from the station, saving precious time and space at the border, streamlining the boarding process to one that’s far faster, more convenient, less crowded and stressful, yet even more secure.” Heathrow Airport began trialling facial biometric scanners in 2019 but the project was dropped when passenger numbers collapsed due to the coronavirus pandemic. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live ‘Hostile states using organised crime gangs as proxies in the UK’ Kim Kardashian, Rylan Clark and Dalai Lama among those joining new app Threads Mastercard helping banks predict scams before money leaves customers’ accounts

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There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce,” says chef Jeremy Pang. “Originating from Hainanese Chinese descendants, the dish can be seen as a cross between a Malaysian nasi lemak and a Japanese katsu curry.” Curry sauce and rice Serves: 2 Ingredients: 2 cups of jasmine rice 2 cups of water 1 onion, finely diced ½ thumb-sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 3 green chillies, pierced with the tip of your knife 1 potato, peeled and cut into 5cm chunks 300ml chicken stock 200g okra (swapsies: green beans), cut into 3-4cm lengths Vegetable oil For the sauce: 150ml coconut milk 1 tbsp sambal (swapsies: chilli bean sauce/toban jiang) 1 tbsp light soy sauce ½ tsp salt For the spices: 2 star anise 1 cinnamon stick 1½ tbsp curry powder Method: 1. Wash the rice at least three times. Place in a bowl and run under cold water, gently moving the rice grains between the tips of your fingers. Pour the rice through a sieve in between each wash, until the water runs clear. Sieve one last time and set aside. 2. Mix the sauce ingredients together in a jug. 3. Build your wok clock: start at 12 o’clock with the rice, followed by the onion, ginger and garlic, the spices, green chillies, potato, the sauce, chicken stock and lastly the okra. 4. Place the rice in a saucepan with the measured water. Cover with a tight-fitting lid, place on a medium-high heat and bring to a vigorous boil. Then reduce the heat to low and simmer with the lid on for 12-15 minutes until the liquid has evaporated to the point where you start to see air pockets form in between some of the rice grains. Replace the lid, turn the heat off and leave the rice to sit for another 15 minutes or so until ready to serve. 5. Once the rice is cooking, heat one to two tablespoons of vegetable oil in a saucepan to a medium heat, add the onion and fry for two to three minutes. Add the ginger and garlic and fry for a minute or so. Then add all the spices together, the green chillies and potato in turn, frying for about a minute after each addition. Pour in a quarter of the sauce and bring to a vigorous boil. Add another quarter of the sauce and again bring to a boil, then repeat this process until all the sauce has been added. Bring to a boil once again, pour in the chicken stock and cook on a medium heat for 20 minutes. Then add the okra and cook for five to 10 minutes before serving with the rice. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (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 The chef who hated food as a child Who knew a simple flan could be so well-travelled? How to make Thai favourite lemongrass chicken stir-fry

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Jessica Hawkins has become the first woman in almost five years to test a Formula 1 car, completing 26 laps of the Hungaroring in Budapest for Aston Martin last Thursday. The former W Series racer, 28, alternated in the AMR21 car with test and reserve driver Felipe Drugovich. Hawkins, a former British Karting Champion, joined the Aston Martin F1 Team in 2021 as Driver Ambassador and her role within the team has since expanded. Before Hawkins, the most recent woman to test an F1 car was Colombia’s Tatiana Calderon with Sauber - now Alfa Romeo - at the Hermanos Rodriguez track in Mexico City in October 2018.