A woman has stunned movie-goers after she showed off her custom-made outfit for back-to-back screenings of Barbie and Oppenheimer. This weekend, the simultaneous release of Barbie and Oppenheimer on 21 July made around $235.5m at the domestic box office. Ahead of opening weekend, many fans affectionately nicknamed the double-billing as “Barbenheimer” and shared their plans to see one movie right after the other. Such was the case for one fan, who went viral on Twitter after she shared her two-in-one look, fitting for both the pink-filled Greta Gerwig movie and the Christopher Nolan biopic. The Twitter user – who goes by Danielle – posted a video of herself standing in front of an Oppenheimer movie poster, dressed in a black sleeveless jumpsuit with a black studded belt. As she strutted through the movie theatre lobby, she then ripped off the belt and unclasped the black jumpsuit to reveal a hot pink outfit underneath, complete with a Western-inspired tassel neckline. Danielle spun around before hopping into a life-size Barbie box that was on display in the corner of the theatre for photos. Danielle’s “Barbenheimer” look received nearly 150,000 views on Twitter, where fans praised the designer for the ultimate double-feature outfit. “Flawless,” one user replied, while another person wrote: “Ate and left no crumbs” “We can all stop, this is the best post. Nothing else is allowed,” tweeted one fan. “I just want Barbenheimer to go on forever. It’s making me so happy,” wrote someone else. Others pointed out how the double release of Barbie and Oppenheimer has allowed many people to showcase their creativity and fashion talents. “I love seeing how creative people are and just have fun,” said one user. “Genuinely wish there were way more socially acceptable opportunities to dress up and get really creative with an outfit / costume as an adult,” someone else wrote. “There’s only really Halloween parties and rare events like this. People should be able to dress up whenever they please and not be judged.” A third person said: “You know if there’s one thing that the Eras Tour, Renaissance World Tour, and Barbenheimer have shown us in the last six months, it’s that people are taking every opportunity to have fun and dress up and I just think that’s neat.” Speaking to The Wrap, Danielle revealed that her “Barbenheimer” outfit was inspired by RuPaul’s Drag Race season seven winner Violet Chachki, who did a similar two-in-one outfit reveal in 2015. “Violet was my blueprint – I’m obsessed with all of her looks!” she told the outlet, adding that she acquired the fabrics for her outfit from Mood Fabrics in New York City. “It’s overwhelming how amazing their store is and just how many fabrics they have. I pulled an all-nighter and constructed the entire garment the night before my Saturday double feature, but bought the fabrics and supplies a week before.” Danielle also shared that she watched Oppenheimer, starring Cillian Murphy, before the Margot Robbie comedy. “We saw Oppenheimer first. Wanted to end the day with some laughs since Oppenheimer is so intense,” she said. Fellow “Barbenheimer” viewers have wondered what order to view both Barbie and Oppenheimer, considering their radically different tones. Some have argued that the lighter tone of Barbie would make it a good pallette cleanser after the intensity of Oppenheimer, like Barbie star Issa Rae. “I want to have mimosas and drinks and cocktails after Barbie, I don’t want to, like, sulk,” she said during a red carpet interview. West Side Story star Rachel Zegler agreed, writing on Twitter: “I think it’ll be Barbie first because I think Oppenheimer will hurt my brain and I would rather not be thinking about it during Barbie.” Others have claimed that the heavy content of Nolan’s film would overshadow the levity of Barbie. Film critic Scott Mantz wrote: “Now that I’ve seen #BARBENHEIMER, I highly recommend watching #BARBIE first, then #OPPENHEIMER! Barbie is really fun, but Oppenheimer stays with you - you don’t wanna be thinking about Oppenheimer while watching Barbie! (Or maybe you do?)” Following the Barbie movie release, the Greta Gerwig film broke the domestic box office record for biggest opening weekend ever for a female director. Read More Barbie vs Oppenheimer: Greta Gerwig makes history with biggest box office opening for a female director Barbie on track to earn biggest ever box office opening for non-superhero film What order should you watch Barbie and Oppenheimer in? Ben Shapiro mocked for dressing like Ken amid furious rants against Barbie movie America Ferrera points out ‘revolutionary’ detail in original Barbie Dreamhouse America Ferrera reveals her guilty pleasure is ‘not showering for a few days’

Hundreds of millions of miles beyond Earth lies a world teeming with lava. It's Jupiter's

Helmut Marko has received a written warning from the FIA and was “reminded of his responsibilities as a public figure in motorsport” after his ”offensive remark” about Sergio Perez. The 80-year-old, who works as a special advisor for Red Bull, apologised after comments made after the Italian Grand Prix two weeks ago. Marko referred to Perez’s background when discussing his poor form, saying: “Let’s remember that he (Perez) is South American and so he is not as focused as Max Verstappen or Sebastian Vettel was.” While Marko apologised for the “offensive remark”, with Perez accepting the apology, Lewis Hamilton and Toto Wolff were among the figures to condemn Marko’s actions when speaking this weekend in Singapore. Now, the FIA have confirmed that Marko has "received a written warning and been reminded of his responsibilities as a public figure in motorsport in line with the FIA Code of Ethics." Hamilton, 38, labelled Marko’s comments as “completely unacceptable” on Thursday. “This is not something you just apologise for and it is all OK,” the seven-time world champion said. “Whilst we say there is no room for any type of discrimination in this sport – and there should be no room for it – to have leaders and people in his position making comments like this is not good for us moving forward. “There are a lot of people in the background that really are combating these kind of things, but it is hard to manoeuvre if people at the top have mindsets which stop us from progressing. “But it is not my team and not how we move as a team. We still have a lot of work to do to make this a more inclusive environment.” Mercedes boss Wolff added: “That thing is so embarrassing for Formula 1., overall. “It’s not even saying it, it’s to have the mindset. To come up with these things. We are trying to do so much on diversity and equality, not only because we need to it’s because it needs it. “This is a role model environment, we are a global sport, we are going to every country, we are embracing the cultural differences. That hasn’t got any place in Formula 1. Not now and not in the future.” Read More Red Bull chief apologises to Sergio Perez over ‘offensive remark’ Sergio Pérez says he received personal apology from Red Bull boss over heritage comments Lewis Hamilton labels Helmut Marko’s comments about Sergio Perez ‘completely unacceptable’ F1 Singapore Grand Prix LIVE: Practice updates and lap times at Marina Bay Zhou Guanyu interview: ‘There is a lot of pressure – only winners stay in F1’ Max Verstappen tells Toto Wolff to focus on Mercedes after snipe

Amy Dowden has shared “the hardest step” of her cancer journey with fans as she shaved her head. The Welsh dancer, who has competed on Strictly Come Dancing since 2017, was diagnosed with breast cancer in May. She is currently undergoing chemotherapy. Dowden, 33, has been documenting the journey for her fans, and recently described in a candid video how she “cries every day” as her hair falls out due to treatment. On Thursday (21 September), with Dowden over halfway through her chemotherapy, the dancer made the brave decision to “take control” and shave her head. In a montage shared on Instagram, Dowden was shown dabbing at her eyes while her “loved ones” cut off chunks of her hair down to a short, cropped style. The remaining hair was then shaved off, with the Strictly star growing more emotional and pausing to cover her face with her hands. However, she was in the end shown admiring the end results in the m “This too shall pass,” Dowden wrote, before describing the haircut as “the hardest step so far”. “I tried my best to save it. I know it’s only hair but these past few months I’ve had what feels like so much taken away from me that has made me not feel like Amy. I’m missing every possible aspect of dancing. I just wanted to keep my identity with my hair and I tried telling myself it wouldn’t go. But I would dread the pain of waking up to the shredding everyday.” She continued: “I’ve not been able to take control of this journey so far, but as you can see with some of my loved ones I took the courage and CONTROL. “It’s going to take some time to get use to and learn to love and embrace but, I’m now focusing – not on the hair I’m losing but the hair I’m going to get back and the happy dancing, tea lover who talks way to fast whilst rolling every rrrrr who is still there inside with or without hair!” Dowden said that she could now “see the finish line” after shaving her head, explaining: “This for me was a hurdle I couldn’t even bring myself to think or speak about. I’ve done it and I’ve also crossed the halfway chemo line! I’m feeling empowered and positive!” Dowden’s fellow Strictly pro Dianne Buswell commented: You are still all the things you were before, just with added courage, strength and determination. One thing about you is that you don’t let anything take over! “I cannot wait to have you back on the dancefloor with us chatting away, making endless cups of tea! We all love you so much and I’m such a proud friend.” Due to her treatment, Dowden has not been given a professional partner during this series of Strictly Come Dancing. However, the team paid tribute to Dowden during Saturday (16 September) night’s launch show. Host Tess Daly called Dowden their “Welsh dragon” and explained that she would be missing “the start of the series”. Strictly Come Dancing continues Saturday 23 September at 6.15pm on BBC One. Read More Strictly’s Bobby Brazier: ‘I don’t think happiness or fulfilment lies in what TV show I’m gonna do’ Strictly’s Amy Dowden says she ‘cries every day’ as she opens up on losing her hair during cancer treatment Strictly Come Dancing’s biggest stars this year are 50 plus – it’s refreshing to see Stacey Solomon leads tributes to cancer campaigner Nicky Newman who has died aged 35 Yoghurt could be the cure for bad garlic breath, study finds Teenager’s death after drinking too much water was ‘preventable’

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Toyota Motor Corp.’s global sales climbed 8.3% in April to September from a year earlier to a record

People over 40 in England will be sent a blood test to carry out at home in a bid to reduce heart disease and obesity. Digital NHS health checks, which will also include an online health questionnaire, will be launched next spring for people aged 40 to 74. Around 15 million people will be eligible, with around one million online checks expected to be carried out over the next four years. Health and Social Care Secretary Steve Barclay said: “Thousands of heart attacks and strokes could be prevented every year through simple health checks, which could save lives and ease pressure on the NHS. “This new digital check-up will mean people can do simple tests and get tailored advice from homes while reducing pressure on GP services.” The home blood test will check cholesterol levels with patients asked to take a blood pressure test at a pharmacy, alongside the online assessment covering details such as weight, height, diet, alcohol intake and exercise levels. Results will be made available online with help available to anyone showing early signs of issues such as diabetes or heart disease, as well as referrals to weight-loss clinics or medication. The online questionnaire will be available via phone, tablet or computer and the Government believes each check will save 20 minutes of NHS time. This could play an important role in helping people live healthier for longer and saving lives in the coming years, while reducing pressure on the NHS Professor Sir Nilesh Silemani Cardiovascular disease is the second biggest killer in England, affecting around 6.4 million people. The Government says the new digital check will help to identify 200,000 people who could benefit from the use of statins, 30,000 cases of hypertension and prevent around 400 heart attacks and strokes over the first four years. Professor Sir Nilesh Samani, medical director at the British Heart Foundation, said: “This initiative will help to reach more people and encourage them to get their blood pressure and cholesterol levels checked so that, where necessary, healthcare professionals can work with them to manage their condition. “This could play an important role in helping people live healthier for longer and saving lives in the coming years, while reducing pressure on the NHS.” Existing NHS health checks for people in the same age group take place face-to-face with a GP and concerns have been expressed that elderly people are not left behind if they struggle with technology. David Baines, vice chair of the Local Government Association, told The Times: “Making more digital health checks available is a useful tool to detect certain illnesses but it should be treated as an addition to, not a replacement for, a physical health check.”

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With summer finally deciding to make an appearance in the UK, there’s no better time to book a reservation or two at your favourite restaurants with outside space in London. There’s nothing better than getting some of that much-needed vitamin D as you tuck into a delicious meal and whether you’re grabbing a quick lunch, dinner with friends or your date is going al fresco, there are plenty of options to choose from. While some pubs and restaurants have permanent outdoor seating areas, others actively create their own in the summer so that its patrons can enjoy a delicious meal al fresco as soon as the sun decides to come out. From pub gardens to rooftop terraces, there’s a number of spaces to soak up the sunshine with your favourite dish and a glass of something refreshing – and we’re here to help you find all the best places in the city to do just that. London is a foodie capital and at times dining options can be overwhelming. If you’re in need of some guidance for your next al fresco booking, look no further than our list below. Joia We’ll never say no to a new Portuguese restaurant opening up in London and new spot Joia does seem to be drawing in all the crowds. While its rooftop (complete with that swimming pool) has certainly nailed the Instagram aesthetic on the head, we can’t credit Joia’s success solely to this, having dined on its delectable menu ourselves. An excellent pan con tomate set the meal off to a great start (it can really go the other way, you see), followed by the classic Iberico ham croquettes – once again, it’s like a rite of passage with this type of cuisine. The classic tortilla secured a solid spot in our good books, while the grilled leeks and beef pica pau (a highly popular Portuguese snack dish) were also crowd-pleasers. The salted cod worked a charm. We loved the Josper-grilled prawns and recommend you definitely leave space for the arroz con leche (in this case, passionfruit cream rice pudding). joiabattersea.co.uk Luca Stepping into the terrace at Luca is like stepping straight foot in Italy. With exposed brick walls, plenty of shrubbery and a retractable roof, the one-Michelin-starred spot is the perfect way to while away the hours in true al fresco style. Enjoy everything the restaurant has to offer in this secluded oasis, from the must-get parmesan fries (cheese lovers will want several portions of these gooey churros) to the pasta made fresh every day in The Pasta Room (shouldn’t everyone have one of those?). During the summer, seasonal delights include Orkney scallops, Cornish lobster and Hebridean lamb. Wash that down with a house cocktail such as the Luca Martini or the Gold Negroni, or consult with head sommelier Enzo for something from their excellent wine list - the bone-dry Soave Classico Calvarino Pieropan gets our vote. luca.restaurant Florattica A newcomer to the terrace scene in London, Florattica sits above the Canopy by Hilton in East London. A hidden gem if you’re looking for understated luxury, the decor is full of floral designs and bold colours – accompanied by equally strong cocktails. Come rain or shine this little oasis is a great hideaway from the busy city, with both indoor and outdoor seating, where you can enjoy a variety of premium drinks from the bar and sharing snacks. The sourdough flatbread with whipped feta, peppers and rosemary jam was a particular standout, but there’s also oysters, a selection of sushi, teriyaki chicken skewers and more. floratticalondon.co.uk Sabine If you’re looking to soak up a great summer vibe alongside sipping signature cocktails, Sabine is the place for you. Offering a stunning view of St Paul’s Cathedral, as well as gorgeous sunset scenes and the Shard on the other side, Sabine is a great terrace for kicking back after a long day at work. With Sabina Coladas and dangerously good daiquiris on the menu (among other favourites, of course), it was only too easy to sit back, sip and snack on delicious bar bites such as pulled lamb or barbecue jackfruit tacos; tandoori prawn skewers; mac n cheese bon bons and much more. sabinelondon.co.uk Outcrop X AngloThai You have just over a month to catch the excellent collaboration between Outcrop and AngloThai at 180 The Strand – and it’s one that should not be missed. The leafy courtyard at the heart of London’s West end offers John Chantarasak’s signature (and spicy) Thai-British food, featuring oysters dressed in sea buckthorn and fermented chilli, curried flatbreads, zephyr squash tempura, som tam salad, vine leaf-wrapped hake, and much more. Wines are of the low-intervention, natural, barrelled variety and the cocktails pack a punch. Dine in dappled sunlight under the canopy to bops from DJs, selectors and collectors, then venture inside to take in the immersive art installation. No spoilers here. It’s worth seeing for yourself. outcrop.social Maene From oysters with pickled cucumber and sorrel to whipped ricotta, pickled beetroot, lemon thyme, there are plenty of delicious dishes to enjoy alongside a cocktail or two, while basking in the (occasional spot of) sun that graces this city. Other items from the menu that caught our eye include the Cornish mussels in smoked cider and butter sauce and we’d never say no to almond ice cream with poached rhubarb and black pepper sable. We can confirm the cocktails went down a treat but now it seems you’ll see us back for dinner, too. maenerestaurant.co.uk Kapara The little sister of Israeli eater Bala Baya, Kapara is the latest offering from chef Eran Tibi who has brought a taste of Tel Aviv to the streets of Soho. In addition to a variety of cocktails to be enjoyed on the terrace, we’d also recommend you not leave before trying the baklava prawns – one of our top favourite dishes in London – as well as the likes of the romano carpaccio, braised aubergine and tomato hummus and oxtail in pearls. kapara.co.uk Jurema at The Mandrake Simultaneously sultry and seasonal, Jurema at the Mandrake stays true to the hotel’s moody on-trend decor, while also making bringing a spot of summer to the terrace – courtesy of a hanging garden of suspended jasmine and passionflower. A main feature throughout the hotel (with all floors looking out onto it), it’s a great space to enjoy a drink (should you be tempted away from Waeska downstairs). Food-wise, it’s all from Yopo below so we knew it would be great and the terrace also offers a beautiful Sunday brunch where you can tailor your experience from free-flowing cocktails to unlimited Veuve Cliquot, alongside crab tostadas, wild mushroom buckwheat crepes and chorizo eggs benedict dishes. Coupled with a DJ and tarot reading, you’ll find yourself checking into a room (should there be availability) afterwards, never wanting to leave. themandrake.com Hotel AMANO Hotel AMANO is another secret terrace in the heart of central London – and it comes with a beautiful view of the city. Sip on chamapgne or choose one of the cocktails expertly created by the bar staff at the rooftop bar. The seventh floor is a true highlight of the London hotel. With dishes making their way up from the kitchen at Penelope’s (the hotel’s Israeli-Spanish restaurant downstairs), we’d say bar snacks have certainly stepped up in the form of salmon tiradito, black challah calamari (possibly our favourite in London), pan con tomate and much more. amanogroup.de The Landmark It’s one of London’s most well known hotels and for good reason. While the Landmark has no traditional terrace as such, its winter garden still makes for a magical sun spot – and is perhaps not such a bad idea when the city’s weather is so unpredictable. Whether you’re there to dine on the modern European menu or opt for a classic or seafood-themed afternoon tea, there’s plenty to feast upon at the Landmark and, if we do say so ourselves, the most elegant setting in which to do so. landmarklondon.co.uk The Sanderson While the Sanderson hotel normally draws people in for its iconic Long Bar and Mad Hatter’s afternoon tea, we’re here to tell you that you shouldn’t be quick to overlook the terrace either. The current pop-up in the garden is with The Uncommon, where you can enjoy a slice of escapism from central London alongside a mint and jasmine rosé wine spritzer. Known for its eco-friendly bubbly wine in a can, The Uncommon drinks are being used to create cool and carefully-crafted cocktails, perfect for summer. ennismore.com Madison Perhaps the OG when it comes to a view of St Paul’s, Madison is most known for its buzzing bar but its restaurant has long been on our radar, too. Whether you’re enjoying a bottle of rosé in the sunshine as you watch people taking photos of the impressive monument or you’re feasting upon dishes such as prawn linguine, swordfish steak or a mixed mezze plate, nothing quite says summer than this terrace. madisonlondon.net St Martins Lane While boasting a variety of dining concepts within the hotel, come summer we’re most interested in the outdoor terrace for some after work drinks. Currently home to TRIP, the terrace offers a quaint oasis just moments from the hustle and bustle of Leicester Square. Sip on refreshing cocktails which have all been inspired by the CBD drinks brand. St Martins Lane’s mixologists have expertly crafted such beverages, featuring the peach and ginger, elderflower and mint, and lemon and basil drinks. To be enjoyed best alongisde small plates such as spiced gazpacho, octopus carpaccio and much more on the main menu. ennismore.com Mama Shelter Forever a favourite in East London and across the globe, Mama Shelter is always a good time – and now that good time can be had on its terrace. Whether you’re making the most of the seasonal drinks pop up at the bar or simply enjoying your brunch (we love the chicken schnitzel and the pulled beef bao), this sun trap is a great spot to unwind come the weekend. mamashelter.com Bantof Blink and you’ll miss it – we’ll get onto the food and drink in a second but Bantof might just win the award for “secret terrace in the centre of London”. In the heart of Soho sits this tiny terrace, which offers the perfect escape to the hustle and bustle of the city – plus some good grub. Sit back with a great martini (though we did have our eye on the almond sour as a virgin digestif, too) and enjoy some seriously good padron peppers, one of the most tender-cooked octopus we’ve tried and an absolutely stunning sea bream tartare. Mains of lamb chops and sea bass certainly did not disappoint and if you’ve got room, there’s a chocolate mousse with your name on it. bantof.com The Hari Secret terraces do seem to be all the rage right now (or in this round up, at least) with even The Hari getting in on the action. This quaint little terrace is perfect for hotel guests or passerbys to sit back with a cocktail and enjoy some sun in a more relaxed environment. While you won’t find DJ beats and dancing, you can enjoy a delicious all-day dining menu featuring everything from oysters to beef brisket croquettes to a tagliata. Currently Malfy Gin has taken over the terrace so you can experience a little bit of Amalfi lifestyle in the heart of London. thehari.com Read More King’s Guard shares sweet exchange with young boy wearing royal uniform Internet sleuths turn to live-stream to help catch people fly tipping in London skip Where to find the best Guinness in London – and how to spot a bad one Is it heat exhaustion or are you just tired? Inside the multi-million pound homes on BBC’s new real estate show Crazy Rich Agents What to know about eating raw oysters safely

As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? 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