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Festivalgoers got more of an adventure than they bargained for Sunday when a roller coaster ride got stuck at a fair in Wisconsin, leaving them hanging upside down for hours.

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Hugh Jackman has amused and confounded his followers after sharing a photo of his recent “cheat meal,” a plate of waffles topped with savoury mushrooms. Over the weekend, the Wolverine star took to Instagram to share photos of himself enjoying a meal at a waffle restaurant in England. The album began with an excited-looking Jackman holding up a fork, before including a photo of the menu at The Waffle House in Norwich. The post also included a photo of a plate of waffles topped with sauteed button mushrooms, and what appeared to be a red meat sauce and smoked ham cheddar cheese sauce. The dish was then garnished with herbs. The savoury waffles weren’t the only item ordered by the actor, however, as the post also included a photo of Jackman’s strawberry milkshake and one of his order of sweet waffles, which were topped with chocolate flakes, banana, peanut butter and powdered sugar. “Happy cheat meal to me! Nooo! I did not share. And I’m not sorry,” the actor captioned the photo album. However, in the comments, many of Jackman’s fans were confused by the first waffle combination, with some questioning the unique pairing. “MUSHROOMS ON WAFFLES? IS THIS THE WOLVERINE DIET?” one person jokingly asked, while another wrote: “Third pic is criminal.” “A cheat meal NEVER includes mushrooms,” someone else claimed, as another critic wrote: “Sweet waffle yes! Savoury, nooo!” Despite the concern from some of Jackman’s followers over the savoury-topped waffle, others said they’d happily indulge in the actor’s cheat meal. “OMG! I’ve never had a savoury-topped waffle but that looks delicious!! You deserve to enjoy all of your cheat meal so I’m glad you didn’t share,” one person commented, while another said: “Just give me those mushrooms and I’ll be in heaven.” The meal also prompted some to compare the savoury dish to chicken and waffles, with one viewer urging a critic to try the popular dish “with a side of mashed potatoes”. This is not the first time Jackman has shared insight into his unlikely “cheat meals,” as the actor previously told E! News that he enjoys “sort of weird simple stuff like lasagna”. “It’s sort of weird simple stuff like lasagna,” he said. “I like breakfast cereal at 11 at night, all that kind of easy simple stuff. In Australia, it’s meat pies.” Read More Hugh Jackman reveals he tested negative for skin cancer after undergoing two biopsies Child, 8, raises more than $37,000 to help his favourite Waffle House employee get a car Ditch Deliveroo – make these healthy, 30-minute pizzas instead The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Nutritionist explains how women can eat to help balance hormones

The UK division of Le Pain Quotidien, the international bakery chain, has collapsed into insolvency, shutting all but

Stop ordering pizzas on Uber Eats and get into the kitchen to make your own. These spicy feta, pepper and courgette pizzas from Cooks&Co will be hot and ready to eat long before a delivery driver gets there with your cold, soggy takeaway. Swap meat for vegetables and mozzarella for feta and you can call it a healthy win, too. Spicy feta, pepper and courgette pizzas Serves: 4 Prep time: 15 mins, plus defrosting | Cooking time: 12-15 mins Ingredients: 2 x 220g frozen pizza dough balls, defrosted 100g pizza sauce 200g grated mozzarella 1 courgette, cut into ribbons 150g Cooks&Co Roasted Red and Yellow Peppers, quartered 25g Cooks&Co Tri-colour Jalapeno Slices 100g feta To serve: Drizzle extra virgin olive oil Basil leaves Method: Preheat the oven to 240C/gas mark 9. On a floured surface, roll out each dough ball into a rough 30cm round and place on 2 large lightly floured baking trays. Spread with the pizza sauce leaving a 2cm border. Sprinkle with cheese and top with courgette ribbons, peppers and jalapenos. Crumble over the feta and drizzle with a little olive oil. Bake for 12-15 minutes. Drizzle with extra oil and scatter over a few basil leaves to serve. Cooks tip: Add spoonfuls of mascarpone instead of feta. For more recipes, visit cooksandco.co.uk Read More Three quick and easy vegan fakeaway recipes The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Nutritionist explains how women can eat to help balance hormones The only three recipes you need to seize the summer How to shop at Borough Market in the summer Budget Bites: Three light recipes that sing of summer

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Hong Kong’s aviation sector will recover to pre-pandemic levels by the end of 2024, three years sooner than

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Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. My earliest memory of Taiwanese beef noodle soup is the first time I compared the version my mother makes and then going out to eat it at restaurants. It was just terrible outside the walls of my home, just a sad watery soup with no flavour. I was born in Washington DC but grew up in Orlando. In America, and even in some places in Taiwan, there are a lot of places that are lazy when it comes to making beef noodle soup. They just whip up a thin broth with ginger, spring onions, some type of chilli. Then there are other places trying to do expensive s***. They’ll try and promote it by saying, “Oh, I use dry aged beef” or “I use this super expensive stock”. But that’s all unnecessary. What Taiwanese beef noodle soup needs is time, not anything fancy. What do we do when we cook? We apply the right level of heat to the proper amount of time to the proper ratio of ingredients. That’s it. With this dish, the longer you let it simmer, the better it is. The flavour develops and becomes richer, the beef becomes fall-apart tender. It’s so simple and humble, all it takes is time. I make mine using two separate stocks. I make a master stock, which begins with simmering meat and bones for a long time so it becomes really flavourful. Then I make another stock with my aromatics – including ginger, spring onions, garlic, fresh chili peppers and dried red chili peppers, and Szechuan peppercorns – and sauces, like dark and light soy sauce and rice wine. Doing it separately allows me to strain the aromatics out and keep the broth really clean so that each bite is consistent. For the protein, I use beef shank and oxtail. The thing that sets my beef noodle soup apart is that I use chilli oil as well as fresh chilli for that acid kick. That’s something I haven’t seen other people do, most dishes use just chilli oil. I’m also quite loyal to tomatoes in my beef noodle soup. A lot of people make it with either tomato or no tomato, it’s one of those divisive things. People will ask, “Are you a tomato beef noodle soup guy or you’re not a tomato guy?” I’m a tomato guy because it gives the dish more umami and another layer of acidity. The chillies and tomatoes combined deliver different levels of acidity. Between those three, they cut through the fattiness of the beef. I don’t over-skim my soup either, I leave all the globs of fat in there to keep it rich, but the acidity stops it from being excessive. I’m agnostic about the type of noodle I use in my soup. I served it once to my homies with a really good number 10 Italian spaghetti, which is a finer noodle than regular spaghetti. They were like, “Yo, this is crazy”. It totally changed the dish, I’ve never had it like that. Most people use a Chinese wheat noodle, some do knife-cut noodles and others do hand-pulled. They’re all fine for me. I’m mainly here for the broth, which I’ll just drink a lot of the time. I do like knife-cut noodles though, I would love to try that. But mostly I will serve it with a Chinese wheat noodle or spaghetti, because it’s the closest you can get to wheat noodles if you can’t get them. The difference between my mum’s beef noodle soup and mine is that she doesn’t add the chilli oil and fresh chillies. But I have to say that my mum will tell you that my beef noodle soup smokes hers. It’s just that much better. She does not f*** with me anymore. There are certain dishes that I practice so much and she just says, “I’m not playing with you anymore, right?” But she’s still the best at home-style small dishes and stir fries, like baby dried fish with peanuts, red-cooked pork or lion’s head meatballs. But some other dishes, my mum gives me the nod. She doesn’t make them anymore, she’s like, “You make it”. It’s fun to say, “Alright, you taught me and I really, really mastered it”. I was never one to do it just like my mum. I was always going to learn how she does it and then I’m going to make it a little bit better. Beef noodle soup is incredibly close to my heart, it’s the only dish that occupied an entire chapter of my memoir, Fresh Off The Boat. I wrote at the time that the best part of beef noodle soup is that there are no rules and you can add whatever you like as long as it has the essentials: beef, noodle, and soup. I like it the most because there is nowhere to hide with this dish. Just take your time. Eddie Huang is the chef-founder of Baohaus. He wears many hats, including author, presenter and director. Read More Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’

Though they’re sometimes used interchangeably, grilling and barbecuing describe distinct methods of outdoor cooking.