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My mum makes this incredible stir-fried cabbage to accompany our curries, so one day, I thought, ‘I wonder how this would work as a fritter?'” says former Bake Off contestant Crystelle Pereira. “I am pleased to report that the result is an absolute delight. I fry them in coconut oil to form crispy, aromatic patties and serve them with a cooling coconut yogurt dip.” Goan-inspired coconut and cabbage fritters Makes: 3 small Ingredients: 1 large white potato (200–240g), coarsely grated 1 medium brown onion, grated 1½ teaspoons fine sea salt 5 tablespoons coconut oil 7 curry leaves 2 teaspoons cumin seeds 1 teaspoon mustard seeds ¼ white cabbage (130g), finely shredded (I use a mandoline) 20g desiccated coconut 2 large eggs ¼ teaspoon ground turmeric 2 tablespoons plain flour 1 teaspoon ground black pepper 1 thin green chilli/Indian finger chilli, finely diced For the coconut yogurt dip: 4 heaped tablespoons unsweetened coconut yogurt Juice of 1 lime ½ teaspoon garlic powdera pinch of fine sea salt ¼ teaspoon chilli powder Method: 1. Place the grated potato and onion in a bowl with ½ teaspoon salt and mix well to combine. Transfer the mixture to a large colander over a sink and allow the excess moisture to drain while you prepare the rest of the ingredients. 2. Now temper the spices. Gently heat 1 tablespoon coconut oil in a frying pan over a low heat and, once warm, add the curry leaves, cumin seeds and mustard seeds, frying for a few minutes until fragrant, making sure not to burn them as they will turn bitter. Tip these spices into a large bowl. 3. Using your hands, squeeze out as much moisture as possible from the grated potato and onion, then tip the drained mixture into the bowl with the spices, mixing well to combine. Add the cabbage, coconut, eggs, turmeric, flour, 1 teaspoon salt, pepper and diced chilli and give this one last final mix to combine everything together. 4. Now fry the fritters. Place the remaining oil in the same frying pan used to temper the spices, over a medium heat. Once the oil is hot, spoon a heaped tablespoon of the mixture into the hot oil, flattening it with the back of the spoon to make a fritter. Fry this for 2½ minutes on each side until crispy and golden, then transfer to a plate lined with kitchen paper, to soak up the excess oil. Repeat with the remaining batter. 5. Finally, make the dip. Place all the ingredients in a bowl and mix well to combine. To serve, dip the fritters in the yogurt sauce and enjoy! Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists by Crystelle Pereira is published by Kyle Books, priced £22. Photography by Vanessa Lewis. Available Now.

US Secretary of State Antony Blinken will travel to Beijing this weekend, the State Department announced on Wednesday -- a significant trip that comes as the Biden administration navigates its complicated relationship with China.

I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

This creation is heavily inspired by one of my favourite signature bakes in the Bake Off tent,” says Crystelle Pereira, who was a runner-up on the show in 2021. “I had made a focaccia during Bread Week, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel. “It went down a treat, and so I’ve transferred all of the same flavours and textures into crispy crostini – little bites of sweet and salty deliciousness.” Roasted grape, honey and feta crostini Ingredients: For the infused oil: 50ml olive oil 2 garlic cloves, grated ½ tablespoon dried thyme For the crostini: 240g black seedless grapes (about 24 grapes) 200g feta 10 walnuts, skin on 1 small baguette 1½ tablespoons runny honey ¼ fresh fennel bulb, thinly sliced (optional) A bunch of fresh thymea pinch of fine sea salt and ground black pepper Method: 1. Preheat the oven to 180C fan/400F/gas mark 6. 2. First make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside. 3. Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways. 4. Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper and a tiny pinch of salt and blend until completely smooth. 5. Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside. 6. Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7–10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through. 7. To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straight away. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer

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Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

Bali's governor has announced a ban on tourist activities on its mountains with "immediate effect," in a bid to preserve its sacred peaks following a rise in violations by misbehaving tourists.

As if 2023 wasn’t hard enough, Americans are now drinking as much alcohol as they did during the Civil War days. A new report from the National Institute on Alcohol Abuse and Alcoholism (NIAAA) has found that the average American drinks about the same amount of alcohol as people did in 1860. In 2021, Americans consumed 2.51 gallons of ethanol – the alcohol found in wine, beer, and spirits – compared to 2.53 gallons at the brink of the Civil War. That amount, which doesn’t include water or other ingredients found in alcoholic beverages, marks a 60 per cent increase in liquor consumption compared to the mid-1990s. Americans have also changed their taste for alcohol. The amount of beer consumed has dropped nearly 20 per cent since 1995, while wine has steadily become America’s drink of choice. Now, 50 per cent more Americans are drinking wine than they did in the mid-1990s. This isn’t the only time the United States has seen staggering levels of alcohol consumption. In 1934, following the repeal of the Prohibition Act, Americans were drinking one gallon of ethanol per person. At the end of World War II in 1945, Americans reached 2.3 gallons. This, compared to 2.8 gallons in 1980, when alcohol consumption was at its highest. The rise in alcohol consumption may also have to do with a key demographic: women. In March, it was revealed that women in the US are out-drinking men for the first time in history. Dr George Koob, director of the NIAAA, recently told the Washington Examiner that binge drinking among college students are to blame. “In 2021, there has been an uptick, particularly among women. Now it turns out on college campuses women are actually binge drinking more than men, for the first time in history,” he told the conservative media outlet. The Covid-19 pandemic also saw a dramatic shift in alcohol consumption, as most states declared liquor stores were considered “essential businesses”. In 2020, the first year of the pandemic, sales of alcohol increased by 2.9 per cent, the biggest annual increase in more than 50 years, according to the NIAAA. Now, with college campuses back in session and local bars open again, Koob attributed the rising trend of women binge drinking to the “alcohol deprivation effect” – in which people “rebound in drinking” after a period of abstaining from alcohol. “A standard drink is 1.5 ounces of vodka, 12 ounces of beer, or five ounces of wine,” he said. “When you go past a standard drink, you really are getting to the point where alcohol ultimately becomes a toxin. You can easily overdose.” The Centers for Disease Control and Prevention (CDC) says that it’s safe for women to drink no more than one standard alcoholic beverage a day, and no more than two for men. However, binge drinking usually corresponds to five or more drinks on a single occasion for men, while four or more drinks on a single occasion for women. Read More Moderate alcohol consumption may lower stress, reduce heart disease risk, study finds Man dies after eating raw oysters from Missouri seafood stand Hip surgery policies based on weight ‘worsen health inequality’, study warns TikToker cooks rack of ribs in hotel bathroom using only items from his room BBQ salad recipes without a soggy lettuce leaf in sight How to shop for and cook Japanese food at home like a pro

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By Guy Faulconbridge MOSCOW (Reuters) -President Vladimir Putin said on Tuesday that Russia was considering withdrawing from the Black Sea