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The actress recently traded in her red-carpet gown for gloves, boots, and a simple blue striped dungarees to toil on her family farm

Each year, the Cannes Film Festival red carpet sees the biggest stars in Hollywood and beyond gather in their finest threads. The 2023 festival, which began on Tuesday 16 May and will run until Saturday 27 May, has already served up a plethora of looks, from Elle Fanning’s delightfully risqué sequinned gown to Maya Hawke’s pleasantly demure mossy green dress. There have also been some surprising moments on the red carpet, such as Jennifer Lawrence’s unexpected choice of flip-flops instead of heels and a shock protest by a Ukrainian activist involving plenty of fake blood. Here are our picks for the best-dressed stars at this year’s Cannes Film Festival. Elle Fanning Fans went wild for The Great star Elle Fanning’s silver Paco Rabanne dress that she wore on Thursday 18 May. The metal gown was declared the “party dress of the season” and included long, shard-like sequins and two metal cut-out snowflakes that covered the actor’s breasts. Jennifer Lawrence The Oscar-winning actor arrived on the red carpet on Sunday 21 May wearing a crimson Christian Dior couture gown for the premiere of the Anatomie D’une Chute (Anatomy of a Fall). The dress featured a corset bustier topped with a ruffled bust and a matching shawl worn around Lawrence’s arms. But it was her footwear that really stood out. Lawrence opted to descend the steps at the Palais des Festivals in a pair of casual black flip-flops instead of heels. Maya Hawke The Stranger Things star opted for a Prada ensemble at the world premiere of Asteroid City on Tuesday 23 May. Hawke wore a moss green strapless grown and baby blue gloves, accessorised with a chunky diamond necklace. Julia Fox Known for her daring fashion choices, actor Julia Fox has already appeared several times at this year’s Cannes Film Festival in outfits including transparent elements. She attended the Art of Elysium Paradis 25th anniversary party on Sunday 21 May wearing a see-through abstract breastplate atop a voluminous white skirt. The following day, while attending the premiere of The Idol, Fox wore a sheer gown that appeared to be constructed out of transparent plastic, designed by Nicolas Jebran. She completed the look with black lipstick. Troye Sivan Also attending the premiere of The Idol, which he stars in opposite Lily-Rose Depp, Troye Sivan wore an all-black ensemble on the red carpet on Monday 22 May. His outfit consisted of a black shirt with cut-outs under the collar, as well as a black jacket and trousers. He accessorised with a red rose and silver stem brooch on his lapel, and silver rings. Michelle Yeoh Newly minted Oscar winner Michelle Yeoh arrived at the festival wearing a green taffeta silk gown by Balenciaga Couture, with a matching stole. The look was completed with black opera gloves and black stiletto heels. Around her neck, she wore a black-and-white statement necklace. Gigi Hadid Gigi Hadid wore a strapless, structured Zac Posen gown that featured peplum details around her hips and a slightly flared skirt. The model attended the premiere of Firebrand on Sunday 21 May. She accessorised with a number of jewels from Messika, including a collar necklace, two pairs of drop earrings and multiple diamond rings. Natalie Portman Natalie Portman made jaws drop when she arrived at the Cannes Film Festival wearing a recreation of Christian Dior’s iconic Junon dress, which was first designed in 1949. The actor’s gown features a white bustier and petal-like layers cascading down the voluminous skirt, with each petal edged with sequins. It was named as a nod to Greek mythology and was inspired by peacock feathers. Lily Gladstone Lily Gladstone made her Cannes debut wearing a Valentino Haute Couture gown for the premiere of Killers of the Flower Moon on Saturday 20 May. The actor’s dress featured large yellow flowers against a black base, with a matching cape around her shoulders. She wore dangling earrings by Jamie Okuma, as well as other jewellery by Chopard. Read More Elle Fanning wows fans with daring cut-out dress at Cannes: ‘My nips could never’ Joe Alwyn attends Celine dinner at Cannes Film Festival Maya Hawke raises eyebrows at Cannes as she pirouettes down red carpet

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Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’