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Brits woke up to yet more grim news on inflation Tuesday, with new data showing prices in UK stores are rising at a record pace. It's the latest sign of a seemingly intractable cost-of-living crisis that has Prime Minster Rishi Sunak considering drastic measures, including price controls, to keep inflation in check.

British retailers pushed back against the government’s plans for voluntary price limits on basic food items like bread

By David Shepardson WASHINGTON (Reuters) -U.S. holiday air passenger travel topped 2019 pre-COVID levels over the Memorial Day weekend, which

Microsoft issued a temporary fix for the camera problems experienced by Surface Pro X owners,

Welcome to Social Buzz, a daily column looking at what’s trending on social media platforms. I’m Caitlin Fichtel,

Alicia Silverstone, 46, looked effortlessly chic in a relaxed and comfy outfit with an oatmeal-colored zip-up hoodie and matching leggings

In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

Gemma Collins has opened up about her future plans for motherhood, amid her battle with polycystic ovary syndrome (PCOS) and an underactive thyroid. The former The Only Way is Essex star dismissed the suggestion that she could use a surrogate to have children, declaring that she has “the best doctors going” to help her get pregnant when she is ready. Speaking to OK! Magazine at the Chelsea Flower Show recently, Collins, 42, admitted that she did not know if she sees herself ever having children in the future, despite having previously said she was “desperate” to have a baby with fiancé Rami Hawash. “Obviously I’ve got PCOS and all of that,” she said. “I could have a child at 50. If I’d had kids sooner, I would probably have been crazy, whereas now, I’m Miss Organic, I can just be at Zen with the child.” However, Collins said that going to mother and toddler groups has “never interested” her, unless they are in “Knightsbridge, darling”. “I’m happy to host my own one indoors or around the vegetable patch,” she continued. “A bit of organic pressed champagne! “It’s a lot having a kid. It’s a big commitment but it’s also very rewarding. But my life will take me where it’d going to take me. It’s taken me this far and as sure as hell, it’s not over yet.” Asked if she would consider having a child via surrogate, the TV personality said: “I don’t think I’ll need too. I’m The GC, honey. I can have the best doctors going. I’ll just ring one up and say, ‘Right, come on, get me pregnant!” Collins also gave an update on her mental health and said she was off all anti-depression medication as it “really clouded” her judgement. In her 2021 documentary Gemma Collins: Self-Harm & Me, Collins revealed that she was “always put off having children” due to the fear that her depression and self-harming would make her an “unfit mother”. However, instead of taking medication to treat the condition, she now uses a device called the Flow Neuroscience Headset. The device, created by a Swedish company, uses electric pulses to increase brain activity and is currently being trialled by the NHS. Collins said: “I do it in the morning when I’m making a cup of tea. It’s a head device programmed to an app on your phone and it stimulates the frontal area of the brain linked to depression.” The I’m A Celebrity star claimed the headset has so far helped to clear her head and bring her emotions back, which she said were “numbed” by anti-depressants. “I’ve got all my feelings again and I felt that my judgement was quite clouded. I didn’t feel like I could see dodgy people around me. People were taking me for granted but my brain is so sharp now and I’ve got no side effects,” she said. “I was desperate to get off medication – but everyone is different and they need to consult their GP. But I was like, ‘I don’t want them in my life.’ That’s it.” Read More Dani Dyer chooses matching initial names for newborn twin daughters: ‘My heart feels so full’ Succession’s Sarah Snook welcomes her first child with husband Dave Lawson Queer parents need everyone’s support, not people calling us ‘breeders’ Gemma Collins urges women to talk openly about incontinence Sarah Beeny shares health update after all-clear from breast cancer Crackdown on vape adverts targeting kids – what parents can do

Angelina Jolie and Brad Pitt's son was captured on camera exiting a vehicle accompanied by their adorable canine companion

A nightclub in Australia is reportedly being investigated after hosting a wild influencer party with reptiles and baby crocodiles. Two Wrongs in Melbourne relaunched over the weekend with an invite-only bash, welcoming the likes of model Morgan Waterhouse and influencer Britt Reukers. Photos from the night were reportedly shared to the club's official Instagram page on Saturday night (27 May) but were seemingly removed. Images showed internet stars posing with snakes and kissing baby crocs. The RSPCA has since spoken on the matter, saying that the setting would have been "highly distressing" to the animals. "The environment the animals were in is highly likely to have been distressing to the animals and will likely have caused an excessive disturbance for them, particularly for reptiles who are sensitive to vibrations and loud music," they said, as per AU News. Sign up for our free Indy100 weekly newsletter The Instagram account 'Aussie Influencer Opinions', which has since gone private on the platform, reportedly screenshotted and shared the controversial posts online. They were soon inundated with comments from outraged followers. "Use of animals as a promotional tool in an incredibly frightening environment for them is disgusting and cruel," one follower wrote, while another added: "Passing around animals in a bar is just cruel. Great rebrand." Meanwhile, a third commented: "Taking a domesticated animal, like a cat or a dog, to a club would be extremely cruel – but to be taking wildlife, reptiles at that, is insane." "Literally disgusting! People and companies will do anything for publicity these days," another added. Indy100 reached out to Two Wrongs nightclub for comment. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

At last. Asda’s long-awaited acquisition of EG Group’s UK and Ireland operations includes around 350 petrol filling station

By Richa Naidu and Eva Mathews Unilever Plc said on Tuesday Chief Financial Officer Graeme Pitkethly would leave