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These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

Girls miss more school or college days due to periods than any other reason – including colds, mental health or truancy, according to a new report. Periods cause girls to be absent from school or college for three days a term on average, compared with colds and flu (2.6 days), mental health (1.9 days) and truancy (1.2 days), the data released by washroom provider phs Group has revealed. This equates to 54 lost education days over the course of their teen years, the equivalent of 11 academic weeks. The findings form part of phs Group’s Period Equality: Breaking the Cycle report, now in its third year, for which Censuswide polled 1,262 girls aged 13-18 years across the UK. The majority (82%) cited cramps as the main reason for this, while almost one in five (19%) said they stay away from lessons because they’re embarrassed about being on their period, and one in 12 (8%) said it’s because no period products were available to them. This is despite the introduction of period equality measures in recent years, designed to improve access to free period products in education settings. “It’s important to recognise that huge advances have been made in giving girls access to free period products in schools across the UK. What we must do now is close the gap between providing schools with all the products they need and getting them into the hands of any girls that need them, for whatever reason,” said Kelly Greenaway, period equality lead at phs Group. “We know from our own data providing schools with products, that they have more than enough for their girls, so we need to tackle the misconceptions around free access to products in washrooms, and the stigma and shame that goes hand-in-hand with failing to have open conversations about menstruation.” Since the launch of the Government’s Period Product Scheme in January 2020, which provides free period products to education settings in England, via phs Group, 99% of secondary schools and 94% of post-16 organisations have ordered products through the scheme. However, the report published today highlights how periods remain a barrier to education for many girls – with the number of girls missing school due to their periods almost the same for the 2023 findings (54%) as the findings in 2019 (52%), before free sanitary product schemes were introduced. Despite the roll-out of such schemes, over half (52%) of the students surveyed said they did not find period products freely available in their school and college settings, while one in seven (14%) said they did not know if they were available. To help tackle the issue and raise awareness, phs Group is launching a new period equality podcast – called The Blobcast: Free The Period – hosted by menstrual wellbeing and confidence educator Kasey Robinson. Robinson said: “I know too well about the barriers facing so many of us when it comes to our menstrual health. It’s simply not enough to blame absenteeism figures on access to products alone. “On the ground, the story is clear: we aren’t being educated, supported and informed enough about periods. Menstruation is still a taboo subject, and our experience is a secret to keep to ourselves and something we feel forced to hide. In education settings, this is leading to more and more girls staying away from school. “Without workshops, learning resources and the support for and from teachers and caregivers, this issue will stay the same, or get worse,” Robinson added. “It should not be a revolutionary act to teach people about periods, it’s a right. We need to break the cycle of shame and encourage open and honest conversations about periods – exactly what The Blobcast is seeking to do.” The Blobcast: Free The Period launches on all free streaming platforms on October 18. More information can be found at www.phs.co.uk/TheBlobcast.

One bride wanted to make sure her wedding guests were lovin’ the special day. Stephanie Arielle, known for her wedding content on TikTok, recently posted about her decision to have McDonald’s cater her wedding for the low price of just over $200. “We had 75 guests total and we ordered 100 chicken McNuggets, 25 junior chickens [a grilled chicken burger], 25 cheeseburgers and 50 small fries,” she said in an interview with Newsweek. Text across the screen of her video explains that the McDonald’s was only a midnight snack and not the actual food for the ceremony. “If you want a midnight snack at your wedding but don’t wanna get your guests off the dance floor, you’re gonna wanna hear this tip,” she said in her TikTok. “The best way to keep your guests dancing all night long is to either pass your midnight snack or put the table right at the edge of the dance floor. We did this with McDonald’s and it worked amazing. Highly recommend.” Many people loved the idea and joked in the comments section about how they wanted to do something similar at their own wedding. Others, however, assumed the McDonald’s would be cold by the time it arrived and commented on how cold fast food never tastes good. “Never cold McDonald’s,” one viewer commented, with another sarcastically writing, “Yum cold McDonald’s.” @stephanie.arielle McDonalds as a midnight snack is always a great idea 🍟🍔🤭 #midnightsnack #mcdonaldswedding #weddingtips ♬ greedy - Tate McRae One commenter wanted to know how Arielle managed to get such a large order to her wedding venue. “Okay but seriously what were the logistics of this? Did you Uber Eats? Did someone go get them from your wedding party? I want to do this.” Arielle responded in a video explaining the planning process. “We started off by researching McDonalds’ that were close by to our venue because we wanted the food to arrive hot,” she began her TikTok. @stephanie.arielle Replying to @Eli #greenscreen #greenscreenvideo the logistics of our mcdonalds late night snack 🍔🍟😋 #midnightsnack #mcdonaldswedding #weddingtips ♬ greedy - Tate McRae “We ended up finding one that was less than 10 minutes away, so we went in to speak to the manager about a month before our wedding. We told him exactly what we wanted.” This included making sure the food arrived at 11 pm. The manager responded by saying he would make sure to have enough staff that day and would deliver the food personally himself. He put the food in smaller packages than normal to make them easier to grab and go on the dance floor. The couple then confirmed with the fast food restaurant the week before the wedding and put a serving table right next to the dance floor. Since first being posted on 6 October, the TikTok has received over three million views. Many people commented on the follow-up video too, mentioning how impressed they were with both the idea itself and how nice the restaurant’s manager was. “I don’t drink but having McDonald’s fries while drunk sounds incredible,” one commenter wrote. “He did amazing! I hope you tipped him well,” another commenter pointed out. “When we were looking for a late night snack, we immediately thought of McDonald’s," Arielle said to Newsweek. “It’s our favorite guilty pleasure food and we know that everyone loves a burger or some nuggets once they’ve had a few drinks.” The Independent has reached out to Arielle for comment. Read More Bride and groom go viral for breaking wedding tradition - and their followers love it Groom expertly handles his bride’s beauty emergency on their wedding day Bride who lost sight as a teenager has wedding guests ‘live a moment in her shoes’ with blindfolds Bride and groom go viral for breaking wedding tradition Groom expertly handles his bride’s beauty emergency on their wedding day Restaurants are charging ‘vomit fee’ at bottomless brunch

The changeable weather is not just affecting our mood and how we dress – doctors have warned it is impacting our immune systems, too. After the warmest October temperatures in five years were recorded at the start of the month, temperatures have since plummeted, with the first frosts of the autumn recorded in several parts of the country this week. And now Storm Babet is set to bring heavy rainfall and wind to many parts of the country over the next few days. Old wives’ tales tell us that cold, damp weather means we’re more likely to become ill – but there is some truth in the warnings, says Dr Babak Ashrafi, GP and clinical lead for service expansion at Superdrug Online Doctor. Recent US research found an increased risk of illness when temperatures drop, because cold lowers immunity in the nose and makes us more susceptible to viruses. A drop in nasal tissue temperature of just 5°C has been found to reduce immune response by almost half. “Rapid shifts from warm to cold weather can stress the body and shock the immune system, making you more vulnerable to colds and infections,” warns Dr Ashrafi. “With Storm Babet on its way, it’s important to prepare your body for this sudden cold spell, to keep your immune system on top form.” To make sure your immune system is as healthy as possible, he recommends: 1. Make sure you’re getting enough vitamin D Dr Ashrafi points out that the changing weather has coincided with seasonal outbreaks of viruses, such as flu. “These infections can put additional strain on the immune system,” he says. “During colder months, decreased sunlight exposure can cut your main source of vitamin D, which is essential for a healthy immune system.” Dr Ashrafi says adding more vitamin D-rich foods into your diet, such as fatty fish like salmon and mackerel, mushrooms, egg yolks and certain fortified orange juices, is a great way to help strengthen your immune system. “It can help protect your immune system by providing an all-important vitamin boost,” he says. “And remember, vitamin D supplements are also a good idea during winter.” The NHS recommends everyone, including pregnant and breastfeeding women, should consider taking a daily supplement containing 10 micrograms of vitamin D during autumn and winter. 2. Dress for the weather Prolonged exposure to cold can increase the risk of illnesses such as the common cold or flu, warns Dr Ashrafi, who explains the body’s core temperature needs to remain within a narrow range for optimal function. “When you’re exposed to cold temperatures, your body works harder to maintain this temperature, diverting energy and resources away from other essential functions, including immune responses,” he says. “It’s always best to check the weather and layer clothing to help insulate your body, making it easier to maintain core temperature without excessive effort.” 3. Maintain a healthy diet Consuming a well-balanced diet rich in fruits, vegetables, lean protein and whole grains will provide essential nutrients to support immune function, says Dr Ashrafi. “Probiotics from yoghurt or kefir are also great for helping to maintain a healthy gut microbiome, which plays a significant role in immune health,” he advises. 4. Stay hydrated It’s important to drink plenty of water or sugar-free soft drinks, even in the autumn and winter, as good hydration also plays a role in keeping the immune system healthy, says Dr Ashrafi. “Ensure you’re staying hydrated despite the cold, to keep mucous membranes moist, helping to defend against infections.” 5. Get some rest Dr Ashrafi explains that sleep is crucial for the production of antibodies, which in turn recognise and neutralise pathogens such as viruses and bacteria. “To boost and support your immune system, it’s essential to prioritise and maintain healthy sleep habits. Aim for seven to nine hours of quality sleep each night by establishing a regular sleep schedule in a comfortable environment. “These practices will help ensure your immune system functions optimally and can effectively protect your body from infections.” 6. Get your flu vaccination Flu vaccinations target the specific strains of the influenza virus that are expected to be prevalent during the flu season. Dr Ashrafi says: “If you’re considered vulnerable and are particularly concerned about the sudden cold, getting an annual flu shot can protect you from seasonal influenza. “Avoiding flu can be difficult, especially as it can be passed on through sneezing, coughing and even hand contact, so it’s important you wash your hands regularly. Getting vaccinated annually ensures your immune system is well-prepared to defend against the most likely influenza variants.” Read More How to protect your plants as the first frosts arrive How to prep your home for when the clocks go back This is shoe designer Jimmy Choo’s proudest achievement 4 black women on their experiences with breast cancer See Madonna’s extravagant tour outfits – including an updated cone bra Halloween pumpkins – how to grow your own

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? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up Restaurants are charging ‘vomit fee’ at bottomless brunch

Jana Kramer has spoken candidly about her recent hospital trip while pregnant with her third child. Over the weekend, the country star posted a health update on Instagram, sharing how the pain in her back led her to a hospital bed. The 39-year-old shared a slew of photos and videos of her in the medical center with the caption: “Well. Our babymoon didn’t go as planned but there were some lessons learned. First off and most important, baby is good.” Kramer made sure to note she and “babymoon” were on the mend after she endured a “bad bacterial infection”. According to the One Tree Hill actor, she travelled to Florida with her fiancé of five months - Allan Russell - while experiencing serious back pain. However, it wasn’t until a fan reached out to her suggesting the pain could be caused by her kidney. In her detailed message, Kramer confessed to being a “hypochondriac” and that she’s been known to self-diagnose, which initally led her to ignore the back spasms. “Not wanting to ruin our babymoon or be sometimes how I can be (slight hypochondriac… and que my closests friends to laugh at slight) [sic] we boarded the plane to Florida,” the “Whiske” artist wrote. “When we landed I just couldn’t handle the pain anymore and I started to feel even more sick so we went to the hospital.” “Long story short it was a bad bacterial infection that got into the kidneys,” she continued. “This resulted in a two-day stay in hospital and antibiotics because I let it get passed where I should have. So. Lesson. Listen to ur body.” Kramer also warned other moms and women about the dangers of not getting their bodies examined by a professional at the first sign of something wrong. “Leaving things for too long or not taking care of yourself when ur not feeling good can become very serious,” she remarked. After she was released from the facility, Kramer and Russell drove to the beach for some much-needed fresh air and scenery. In a follow-up post, the “I Got The Boy” creator said their last-minute excursion to the beach Florida was an “upside” of her health scare. Kramer welcomed her two other children – Jolie, seven, and Jace, four – with her ex-husband Mike Caussin. The two were married from 2015 to 2021, beginning their romance in 2014. Kramer has since alleged that Caussin was unfaithful to her in their marriage more than once. She met her fiancé, Russell, on a dating app earlier this year and the Scottish soccer player waited only six months before asking for her hand in marriage in May. Shortly after, they announced they were expecting their first child together. Read More Jana Kramer clarifies Chris Evans ‘bathroom ghosting’ incident Jana Kramer says brief relationship with Chris Evans ended after ‘mortifying’ bathroom incident Jana Kramer claims her ex-husband cheated on her with ‘more’ than 13 women

Sam Neill has been warned by doctors that his cancer treatment drug will stop working at some point, the actor said as he provided a health update months after revealing that he had been diagnosed with stage-three blood cancer. Earlier this year, the Jurassic Park star released his memoir Did I Ever Tell You This?, in which he revealed that he was being treated for angioimmunoblastic T-cell lymphoma. At the time, Neill shared that he had originally undergone chemotherapy, but that the cancer had soon stopped responding. He then went onto an experimental anti-cancer drug. In a new interview, Neill, 76, shared that he’d upped his dosage of the “grim and depressing” drug from once a month to every two weeks. However, he said, he has now been in remission for 12 months. Neill told ABC’s Australian Story that while he would be on the treatment indefinitely, doctors have told him that, at some point, it will stop working. “I’m prepared for that,” he said, adding that he is “not remotely afraid” of death. The Piano star said that he had first found lumps in his neck in early 2022, and soon learnt that he had cancer. “I started to look at my life and realise how immensely grateful I am for so much of it,” Neill said. “I started to think I better write some of this down because I’m not sure how long I have to live. I was running against the clock." First sharing his cancer diagnosis in March, the New Zealand actor – who is best known for playing palaeontologist Dr Alan Grant in the Jurassic Park franchise – said that dying would “annoy” him. “I’d really like another decade or two, you know?” he said. “We’ve built all these lovely terraces, we’ve got these olive trees and cypresses, and I want to be around to see it all mature. And I’ve got my lovely little grandchildren. I want to see them get big. But as for the dying? I couldn’t care less.” In an interview with The Independent earlier this year, however, Neill threw out the idea of retiring. “The idea of giving up my day job? Intolerable!” he said. “I love acting. It’s really good for me to keep walking onto new sets with young actors and all that stimulation. New words, new ideas, there’s nothing like it. I never want to give that up. The idea of retirement, of having to play golf, fills me with untold dread,” he said. Read More Sam Neill says Robin Williams was ‘the loneliest man on a lonely planet’ Amy Dowden delights Strictly Come Dancing fans in surprise appearance amid breast cancer treatment Richard E Grant says there are friends he’ll ‘never speak to again’ after death of wife Joan 4 black women on their experiences with breast cancer Ed Gamble says he used to weigh himself every day amid ‘obsessive’ weight loss Some people are born with a ‘talent for happiness’ – so what’s their secret?

For black women living with breast cancer, it can be especially difficult to talk about what they’re going through – for various reasons. A study by Cancer Research UK and NHS Digital published earlier this year in BMJ Open found black women were more likely than white women to be diagnosed with late-stage cancer, when the disease is generally harder to treat – with lack of awareness, delays in seeking help and barriers to accessing diagnostic tests all cited as contributing factors. Stigma and myths around cancer in the black community can also play a part. “Speaking freely isn’t something that black women do naturally,” says Jacqueline Bassaragh, 56, who joined The Black Women Rising cancer support project in 2018, after struggling with the aftermath of her own breast cancer diagnosis at 51. The groups gave her a much needed safe space to open up. “If I felt angry, sad, even joyous and really happy, I could share every emotion I was going through without judgement,” Bassaragh adds of the flagship programme of The Leanne Pero Foundation, a registered UK charity which supports people of colour affected by cancer. Bassaragh says she initially “shut down” emotionally after receiving her diagnosis. She experienced a post-menopausal bleed, after not having had a period for years, and two days later her left breast started leaking and became very hard, hot to touch and painful. When it had calmed down, she felt a lump and booked an appointment with her GP, who referred her to the local hospital. “The consultant shared that I had breast cancer in such a crude way. I asked if my son could join me — he was in the waiting room — and he repeated himself in the exact fast and crude way again,” Bassaragh recalls. “I was feeling angry inside, but when I looked over at my son and could see his eyes watering up, in that instance — as we do as black women — I just shut down my emotions and asked what we needed to do next. I hadn’t actually cried about it until April this year.” Rhakima Khan recalls how her first reaction when told she had hormonal-based breast cancer on Valentine’s Day, 2022, was laughter. “It’s a coping mechanism I’ve had since I was a child,” says Khan, 36. “The nurse was so taken aback, as she was expecting me to break down. At that moment, I accepted the news and just wanted to know what we were going to do next. “But when I walked out of that consultant room and went to the toilet, I cried. Not because I was sad, angry or frustrated. I cried because they diagnose you with breast cancer and then immediately flood you with information. That can be very overwhelming.“ Khan had discovered a lump near her sternum whilst having a shower after working a late shift as a theatre practitioner at Bristol Children’s Hospital. “I went across my chest with my sponge and thought, that wasn’t there before. I had checked my breasts the previous month but hadn’t checked them yet that month, so I lifted my hands and began,” she says. “I found a decent-sized lump that wasn’t very visible but hard and rigid. It just didn’t sit right with me.” She remembers being determined to stay alive for her son, who was nine, and daughter, who was two. “If it meant I’m going to lose two breasts — though the NHS would only allow me to have a single mastectomy because I didn’t have an aggressive form of cancer — so be it. My breasts don’t make me a woman, they were there to feed my children. It’s society that has sexualised them,” Khan says. She also took up blogging, documenting her journey to encourage other black women to regularly check their breasts . This is how Khan got involved in the new Primark and Breast Cancer Now campaign in celebration of Breast Cancer Awareness Month; the retailer will be donating £300,000 to the charity for support and research. Toye Sofidiya, 33, was first diagnosed and treated in 2016. The cancer returned in 2020 just before the first lockdown, and she eventually had a mastectomy in September that year. “I haven’t come to terms with it,” says Sofidiya. “It’s been three years since my body has gone through a major change – it’s not something you ever get used to. Going on holidays, gaining weight, having to always wear a bra, having to look extra hard for outfits that I would be comfortable and still stylish in. “I sometimes even forget to wear my prosthetic boob, which I can only wear with mastectomy or post-op surgery bras. I don’t mind wearing a lot of T-shirts, tank tops and bandeaus, but I’m really limited as a young woman. I’m worrying about things my friends don’t have to consider. “It’s important to know your body,” she adds. “I knew my body, and as soon as something seemed out of place for me, I knew I had to get checked, because I have a history of cancer in my family. I just didn’t think I would get it.” Neither did Deandra Paul, 29, who found a “tiny lump” on her left breast, two days after finding out she was pregnant with her second child, after being prompted by an Instagram post to do a self-examination. Paul had only recently stopped breastfeeding her baby daughter – but wanted to be sure so she booked a GP appointment, only to be told there probably wasn’t anything to worry about. “I wasn’t happy and wanted to get checked out properly,” Paul recalls. “So the GP made a referral to [the hospital] where I had a physical examination. They told me the same thing and said it was probably just [benign]. But due to their policy, they still had to do a biopsy and two weeks later on June 27, 2022, they told me I had breast cancer. “I remember having an out-of-body experience, where I could see and hear myself shrieking like a hyena. My husband, who was with me at the appointment, was just quiet. I was so alarmed because I have no history of breast cancer in my family. They never told me what to do, but said I could either keep or terminate the baby. “Most people in the black community would assume you can’t do chemotherapy or a mastectomy whilst you’re pregnant, but you can. It’s what I decided to do after going into research mode, to see if anyone has ever done it before,” adds Paul. “I stumbled across the Cancer and Pregnancy Registry, run by an American lady who has been studying cancer and pregnant patients. None of the women looked like me, but thankfully, someone had a similar story to mine.” After surgery to remove the lump and some chemotherapy, she decided to switch to London Bridge Hospital to receive private healthcare from HCA Healthcare UK, where she had more treatment and a skin-sparing mastectomy (with plans for an implant in the future). “Invest in your health,” she Paul. “If you have had the experience of not being listened to, or fear that your health is dismissed by the system, then try and seek a second opinion. If you or your partner have private healthcare through work, use it. If you don’t, research your options for health insurance and really consider if there’s something else that you can give up in your monthly expenses to invest in your health. Health truly is wealth.” Read More See Madonna’s extravagant tour outfits – including an updated cone bra Halloween pumpkins – how to grow your own Presenter Louise Minchin: Menopause conversations are no longer taboo – but we need to keep going Online apps recommended to manage lower back pain From choppy bobs to fox red, 5 celebrity-approved hair trends for autumn The UK’s first dedicated male breast cancer organisation has launched

Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

Comedian Ed Gamble has opened up about battling his “obsessive” tendencies and the “evil” bathroom scales while discussing losing weight. The stand-up comic and panel show regular lost seven stone in weight in his early twenties, and is now releasing a memoir about his relationship with food titled Glutton: The Multi-Course Life of a Very Greedy Boy. In a new interview with The Times, the comic – who hosts comedy food podcast Off Menu with fellow comedian James Acaster – opened up about the ways losing weight changed his life. “After losing weight, I got more obsessed with my image. You do feel different, wondering, ‘Oh, maybe I’m attractive now.’” Gamble, 37, said that he had developed a fixation on fitness after losing weight, and currently took part in the “cult” of CrossFit. However, the Great British Menu judge – who has Type 1 diabetes – had to watch his more obsessive tendencies when he first began to lose weight after he dropped to 12 stone. At this point, Gamble was weighing himself every day. “That’s not a weight I operate well at,” he recalled. “It means I don’t have a social life; I’m always exercising and thinking about what I eat. “At that point, my mum said, ‘You don’t need to keep doing this. Build in having fun again.’” Gamble said that while had weighing scales in his bathroom at the time, he saw them as “evil”. “You’ve put on 2lb. So what? Stop looking. Go with how you feel,” he said. Growing up as a “posh little boy”, Gamble often used food to prove that he was “like the grown-ups”. Speaking to The Independent in August, Ed Gamble recalled first eating poached salmon when he was three or four years old. “I think it would be easy to serve child me in a restaurant,” he said. “I think you’d think I was weird, possibly, because I’d be sat bold upright at the table, sort of like a mini [food critic] Jay Rayner, just demanding everything.” Glutton: The Multi-Course Life of a Very Greedy Boy is released on 26 October. For anyone struggling with the issues raised in this article, eating disorder charity Beat’s helpline is available 365 days a year on 0808 801 0677. NCFED offers information, resources and counselling for those suffering from eating disorders, as well as their support networks. Visit eating-disorders.org.uk or call 0845 838 2040 Read More Should plus-size travellers be asked to take weight-loss drugs for flights? It’s plane crazy Paloma Faith on her heartbreak and being a single mum: ‘Our relationship ended because we had those children – it was worth it’ Weight-loss jabs linked to ‘severe’ stomach problems – study Some people are born with a ‘talent for happiness’ – so what’s their secret? Presenter Louise Minchin: Menopause conversations are no longer taboo – but we need to keep going Israel-Hamas conflict: How to talk to teenagers about distressing news stories

Menopause awareness has come a long way in recent years – especially in the workplace. This stands to reason, as nearly 80% of menopause-age women in the UK are in work, according to the Faculty of Occupational Medicine (FOM). In fact, according to ONS figures, menopausal women are the fastest-growing demographic in the workforce. While menopause isn’t challenging for everyone, around three-quarters going through it will experience symptoms – such as brain fog, impaired sleep, hot flushes, anxiety and mood changes – and for one in four women, the impact is severe. Celebrities like Davina McCall have worked hard to tackle taboos and open up conversations around menopause, and a lot has been going on behind the scenes to improve things across healthcare and the workplace. As World Menopause Day 2023 (October 18) approaches, three key figures in the field share their thoughts on the progress so far, and what needs to happen next… Louise Minchin, TV presenter, author and journalist “Progress has definitely been made in respect of people feeling able to speak up. Even if they don’t yet have the answers, people know they can ask the questions – the conversation is no longer taboo, which is brilliant,” says Minchin, who has been at the forefront of menopause conversations in the media. “There’s so much more in the public domain on menopause now, and this enables people to have more of a handle on the topic, and a much better idea where to find help.” In terms of what needs to happen next, she adds: “Employers should be much clearer on how to access training, advice and signposting services that will help their employees work through menopause. Guidelines are all well and good, but [people] need clarity – they need action plans, access to expert trainers and well-informed educators to help them understand and meet their responsibilities and obligations. “It’s important to change the culture, as only when this happens can people open up about what’s happening to them. If you have a supportive and open culture, people feel able to continue in their jobs with the changes that might be needed,” says Minchin – adding that it’s also important to remember “not everyone wants to share or will feel comfortable talking about their situation or their symptoms”, and that needs to be respected too. “We must keep going until we reach the point where we don’t even have to have a conversation about what employers are doing to support colleagues through menopause – because they just are.” Deborah Garlick, CEO of Henpicked: Menopause In The Workplace “In terms of progress, we’ve seen a significant increase in the number of employers taking menopause in the workplace seriously. Seven years ago, no employers had a menopause policy or guidance document. “Today, research suggests around half do, and we have hundreds of employers working towards The Menopause Friendly Accreditation to prove and demonstrate the remarkable, positive impact they’re making for their colleagues,” says Garlick, referencing a scheme set up to show employers ‘have a clear understanding of how menopause can have an effect at work’ and that they ‘care about the wellbeing’ of women at work. “Next we need to see every employer commit to being menopause friendly by putting their menopause policy into action. This is urgent, important and critical for organisational success, particularly with the double threat of our ageing population and the shrinking talent pool,” adds Garlick. “Employers who fail to look after people working through menopause will fall behind.” Rt Hon Caroline Nokes MP, Chair of the Women and Equalities Committee “We’ve made progress on the taboo and stigma, but we need healthcare to up its game. Too many women are still being told they’re too young, it’s depression, you can manage without HRT,” says Nokes, who heads up the cross-party committee set up in 2015 to scrutinise government work and spending around issues impacting women. HRT shortages also need to be tackled, Nokes adds: “You can’t be at your awesome best if you’re anxious about whether your next prescription will be filled – and that is in itself a workplace issue. If we are worried about productivity as a nation, then we need to give menopausal and perimenopausal women the tools to be as productive as possible.” Read More Online apps recommended to manage lower back pain From choppy bobs to fox red, 5 celebrity-approved hair trends for autumn The UK’s first dedicated male breast cancer organisation has launched How Taylor Swift’s style has evolved over the years Model Emily Ratajkowski unveils latest fashion campaign 10 ways to cosy-up your home for an autumnal vibe