List of All Articles with Tag 'lifestyle'

Breakfast cereals and yoghurts containing high amounts of sugar should remove any packaging that appeals to children, a health group has said. Action on Sugar called for the removal of such packaging on products graded as high or medium for sugars, salt or saturated fat, based on the Department for Health’s nutrition guidelines. Research by the group, based at Queen Mary University of London, compared cereals and yoghurts offered by different companies in the UK. It found 47% of cereals and 65% of yogurts contained a third of the maximum sugar recommendation for a four to six-year-old per 100g. Of these, products by supermarket chains Lidl and Aldi and international brand Nestle had the highest average sugar levels with packaging targeted at children. The packaging includes cartoon characters, animations, vibrant colours and familiar characters intentionally designed to attract the attention of a child. By contrast, healthier products tend to be sold in more plain packaging targeted towards adults. Only nine cereals and six yogurts in the research were found low in sugars. Lidl announced in 2020 that it would remove cartoon characters from all its own-brand cereal packaging in Britain. Breakfast cereals and yoghurts saw significant reductions in sugar levels between 2015 and 2020, at 14.9% and 13.5% respectively. But the Sugar Reduction Programme announced in the Government’s obesity plan in 2016 set a target of 20% in that timeframe. Dr Kawther Hashem, campaign lead at Action on Sugar, said: “It’s ludicrous that whilst breakfast cereals and yogurts celebrate the largest reductions in sugars during the Sugar Reduction Programme, those same products with child-appealing packaging still have excessive amounts of sugars, unsuitable for regular intake by children. “Given the soaring numbers of under-18s suffering weight-related health problems and tooth decay being the leading cause of child hospitalisation, now is the time for companies to be forced to remove child-appealing packaging from products that are misleading parents and making our children unhealthy and sick.” A spokesperson for Nestle said: “We are committed to developing food and drink products that are tasty, nutritious and more sustainable. We offer a broad portfolio of cereals and yoghurts to meet consumer demand and ensure there is an option to suit everybody. “Since 2003, Nestle Cereals embarked on a significant and consistent work of reformulation meaning 84% of the portfolio is now classed as not high in fat, salt and sugar (non-HFSS) according to the UK Government’s nutrient profiling model. “That is 18 products within our cereal portfolio in the UK that are non-HFSS and contain no red traffic lights. Our yoghurt portfolio has also made significant steps in reformulation and has seen a reduction of 20 per cent of sugar across our products.” Aldi said it was “committed to reducing sugar in key areas that lead to children’s sugar intake as part of its work to tackle obesity among children”. The company added that defining packaging with vibrant colours as appealing to children was “misleading” and had led to “skewed results”. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Clever kitchen storage solutions to clear the clutter 5 ornamental grasses to add movement to your garden How quitting smoking can boost your health and finances – as Government considers adding messages to cigarette packs

The Women's World Cup is well underway as England has made it to the semi-finals where they are up against tournament hosts Australia to secure a spot in the final. Meanwhile, Spain plays Sweden on August 15th in the other semi-final and so if England makes it, they will face either one of those European teams. As the Women's World Cup is being held in Australia and New Zealand, footy fans in the UK have to watch the action unfold in the morning if they want to see it live due to the time difference. Sign up to our free Indy100 weekly newsletter Therefore, having a traditional beer or other alcoholic beverage in the pub this early is off the cards - however, there are other alcohol-free alternatives to be enjoyed from home or at work or wherever you're watching the game. Here is a breakdown of what these are: Coffee Coffee is what most people tend to reach for as their first beverage of the day, so many wouldn't need to change their routine in this instance. If you're looking for that energy boost to concentrate on the morning games, then you can't go wrong with a cup of Joe. Red Bull Energy drinks like Red Bull provide a fruity taste but also provide the caffeine boost when needed to watch a morning game - plus they come in a variety of flavours such as the original, tropical fruits, watermelon, coconut and berry, apricot-strawberry, juneberry, and cactus fruit. But if you're wearing an England shirt or supporting the Lionesses in general, then drinking the watermelon red can and the coconut and berry white can coordinate with the team's kit colours. Alcohol-free beer For those who want to have a taste of beer but do not want to feel the effects of having one, then alcohol-free beer is the way to go. Nowadays, most beer brands have an alcohol-free alternative on offer such as Heineken, Birra Moretti, Beck's Blue, Peroni, San Miguel, Corona, Stella Artois and Carlsberg - there are plenty of options to choose from. But it's not just beer that you can get alcohol-free, if you want a gin and tonic then Gordon's also has a booze-free option too. Juice or Mocktail For something refreshing in the morning, fruit juice is a shout - but to make things fancier for watching the footy, you could always make a mocktail. Some recipe examples include: a Virgin Mojito, Virgin piña colada and fruit punch. 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.

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. I came up with this baked honey-soy salmon dish in the first flat I ever had all to myself, as a master’s student in Stirling, Scotland. I think that’s what makes me feel most proud of it, because it was the first thing I made that made me truly feel like an adult. I was 25 and had been living away from home in Malaysia for nearly five years, and although I never really cooked with fish, I was really craving it, particularly Chinese steamed fish. Salmon was relatively cheap in Scotland, but I always felt that there was something about cooking fish that was very intimidating. It felt like it was too fancy for me. I also feel like it’s still socially acceptable to eat overcooked, dry chicken breast, but eating overcooked fish is just much more unpleasant and no one wants that. But something came over me one day when I saw a fresh salmon fillet with a really good discount in the Tesco clearance aisle. Maybe that should tell you something about me – I don’t know if others would consider that safe – but it looked good and I said, “You know what, maybe today’s the day”. At the time, it so happened that honey-soy salmon was really trending, I had seen it all over the place. I didn’t Google a recipe, I just sort of figured out what flavours could be good on a piece of fish. I made a sauce using soy sauce, Chinese cooking wine and maple syrup (which was gifted to me by one of my very nice friends), poured it on top of the fish and shoved it in the oven, because I didn’t have a steamer then. I did look up how long to cook it for, and Google said 20 minutes. I ate it with steamed rice and to my delight, surprise and relief, it was absolutely delicious. I felt really good about it. It was a real level-up moment in my life. It was the first time I had made a difficult dish, even though the actual labour wasn’t difficult at all and it is essentially a very simple dish. It made me feel like I could do it; I could make grown-up food. At the time, I was 24 or 25-years-old and I had been living away from home for some time, but never without housemates. So I was truly on my own. It was a revelation to realise that I could make Chinese food like this at home. I come from a Malaysian-Indian family. We don’t steam much of anything and so if I wanted steamed fish, I’d have to go to a Chinese restaurant. But now, I didn’t really have to. After that, it became my hyper-fixation meal. I just couldn’t get enough of it and made it all the time – at the peak of my fixation, I ate it three times a week. But I did learn that it does not make for good leftovers. It must be eaten on the day it’s made, otherwise the fishy smell gets a bit unappealing. Once I learned that, I ate it about once a week, and each time I’d experiment with it. I learned the importance of adding aromatics like garlic, ginger, spring onions, coriander and chili. But the key motivator to my experiments was laziness. Could I get away with not slicing things up? What if I don’t want to turn the stove on? How can I cut corners? No matter what kind of nonsense I threw at it, it has always turned out reliably good. The first time I cooked the dish for someone else was when my parents came to visit me from Malaysia. We had just returned from a trip, and they were staying in my flat for a week and it was the first time they came to a place that was truly mine. I remember very clearly cooking the salmon for them because a couple of friends had invited me out to the pub that night and I wanted to go, but I didn’t want to order takeaway for my parents – they were at that stage in their holiday when all Asian parents get grumpy because they haven’t had rice in three days and it was paramount that they ate some immediately. I had 30 minutes before I had to get going to the pub, and I figured that I knew how to cook this dish so well by now that I could get it done in 20 minutes. However, it was also the first time I had scaled a fish. Before, I just cooked the fish with scales and all, I didn’t even realise you had to take them off. For some reason, this time I decided I needed to scale this slab of salmon. I read one Google-recommended article and was like: “Let’s go.” What they don’t tell you is that scales fly. They go absolutely everywhere. And there’s a kind of black coating, like a slime, on the fish that will also go everywhere. I remember my parents peeking their head around the kitchen door to ask if everything was OK, and me just barking: “YA IT’S FINE.” I had to get that thing in the oven NOW, so it had to happen. And you know what? It turned out great. This was the second dish I’ve made for my parents that they’ve said: “Oh, wow.” The first time was for a prawn curry, but this was special because they were so impressed by the efficiency of it and also, it was the first time they realised that wow, I’m an adult, I’ve figured it out. They were used to me making good food, but this was the first practical dish; it’s not me sitting in the kitchen, having to cut a mountain of onions and pounding galangal. Last year, after I moved to Virginia to be with my husband, I made it for him for the first time. It feels really nice to share this part of me with him. It was a piece of myself that I figured out on my own, before married life, and it feels really significant because it was my independence dish. I want everybody to make it. However, I have a bone to pick with fishmongers in the UK. I want to know why they don’t scale the fish you buy unless they’re asked. Surely nobody wants to eat the scales? Just scale it please, thank you very much. And if any readers have suggestions for how I can make my baked salmon skin crispy, I would very much like to know. I still haven’t figured that part out yet. Mallini Kannan is a communications specialist from Malaysia, who now lives in the US with her husband. She still cooks this dish every week. Read More The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Breakfast for dinner and four other things you should cook this week Where to find the best Guinness in London – and how to spot a bad one How sizzling kitchen drama The Bear is spicing up the dating game for chefs

TikTok personality Holly Reardon has gone viral after sharing a video showing the treasures she found while digging through her mother’s closet. As she showed off the ‘90s pieces she discovered, Reardon made an emphatic plea to parents everywhere to save their old clothes, so that their children may inherit them someday. In the viral video, the 26-year-old content creator told viewers that her mom “kept all her clothes from when she was a teenager,” which means that Reardon is now able to reap the benefits. The TikTokker then proceeded to show off her discoveries, including an Abercrombie & Fitch denim mini dress that she described as “freakin’ cute”. Reardon also confessed that she “didn’t even know Abercrombie was around in the 90s”. Viewers were quick to point out in the comments section that Abercrombie & Fitch has been around for more than a century. Many millennials also sounded off in the comments section, admitting that Reardon’s comments about the brand made them feel like dinosaurs. In her caption, Reardon urged parents to “do it for [their] daughters”. But not all were keen on the idea, as one user commented that they were already enough of a “borderline hoarder” as it is, while another wrote: “I became an adult with Marie Kondo and I can’t keep anything that doesn’t spark joy.” @hollyjreardon Do it for your daughter haha ♬ original sound - Holly While there may be a few naysayers, Reardon isn’t the only TikToker urging parents to keep their clothes for their children. Months before the content creator posted her viral video, a teenager named Ava Marie went viral after revealing that she’d re-worn her mom’s 1994 prom dress to her own senior prom. In 2022, The Cut interviewed different people about why they enjoy shopping in the closets of their parents, and many had varying answers. An operations analyst named Laura, 30, said: “It’s just so much more fun when I can go home and be like: ‘Oh my God, this skirt is fabulous. And my mom’s like: ‘Take it.’” Meanwhile, 26-year-old project manager Jeovanna said that breathing new life into clothes passed down to her was a “true representation” of herself, believing it to combine her ancestry with what she now likes, “meshing the future and the past together”. While the New York Times proclaimed that “the golden age of thrifting” was over, data from Vestiare Collective suggests otherwise: interest in secondhand vintage and shopping will not stop with Gen-Z and millenials. Rather, it’s only beginning. Gen-Z and Zillenials are notorious for loving vintage looks and those who don’t have the option to peruse the closets of their parents aren’t afraid to pay a pretty penny for what they deem as “quality pieces,” according to Vogue Business, which notes that the trend doesn’t look like it will be slowing down anytime soon. In an interview with second-hand fashion site, ThredUp, Vogue Business learned “the global secondhand mark is expected to surge at three times the rate of the overall global apparel market up to 2027”. It’s not only ThredUp seeing success in the Gen-Z market, according to The Wall Street Journal, which reported that, of the 15 million users on the second-hand fashion platform Depop, 90 per cent were under the age of 26. Analysts at Deloitte theorised that Gen-Z’s predilection for retro clothes may have to do with the fact that they entered adolescence during and after the 2007-2009 recession. After undergoing such a formative period during financial hardship, it’s likely that it has had a long-lasting effect on their choices as consumers. Read More Depop reseller defends her business after being accused of ‘greed’ Woman finds $300 and note in Coach purse she bought for $7 at thrift store: ‘Be a Martha’ Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

Two New York City restaurants run by Danny Meyer’s Union Square Hospitality Group will be closing after the

Many elements of Restaurante Botín in Madrid date back to when it opened in 1725, including the fire in the oven.

Billy Porter has sparked backlash after he called Anna Wintour a ‘b****’ over her decision to feature Harry Styles as the first-ever solo male cover star of Vogue. In a recent interview with The Telegraph, the Pose actor addressed criticism he initially received after hitting out at Styles for appearing on the cover of the fashion magazine wearing a Gucci dress. Porter - who’s known for championing gender-neutral fashion - explained how he would have better approached Wintour about “uplifting” those whose voices often go unheard in the fashion world. Speaking to the outlet, the 59-year-old actor explained that he participated in a Q&A with the Vogue editor-in-chief months before Styles’ cover was revealed in December 2019. “That b**** said to me at the end: ‘How can we do better?’ And I was so taken off guard that I didn’t say what I should have said,” Porter recalled. Looking back, the Cinderella star wished he had said: “Use your power as Vogue to uplift the voices of the leaders of this de-gendering of fashion movement.” However, Porter noted: “Six months later, Harry Styles is the first man on the cover.” “It’s not Harry Styles’ fault that he happens to be white and cute and straight and fit into the infrastructure that way... I call out the gatekeepers,” he continued, before suggesting that the former One Direction member was “on the cover” of Vogue because he’s “white and he’s straight”. “Non-binary blah blah blah blah. No. It doesn’t feel good to me. You’re using my community - or your people are using my community - to elevate you. You haven’t had to sacrifice anything,” Porter said. Despite the Tony award-winner’s efforts to promote inclusivity in fashion, his comments about Wintour sparked backlash online, as some fans deemed his remarks “misogynistic” towards the fashion editor. “Not him thinking he’s allowed to be misogynistic,” one person wrote on X, formally known as Twitter. “Calling a woman a b**** just because she didn’t do what you wanted will NEVER be okay.” “I’m not one to defend Anna or that cover, but using misogyny to make your case for de-gendering fashion is not smart,” another user tweeted. “I immediately tune out the second a man refers to a woman as a b****,” said someone else. “Your statement is now null”. Another person joked: “Oh he’s never getting invited to the Met Gala ever again.” Meanwhile, one user recalled how Porter recently admitted to selling his house as a result of the Hollywood strikes when they tweeted: “I would not be calling Anna Wintour a b**** if I was currently having to sell my house to be able to live but that’s just me.” In December 2019, Styles became Vogue’s first-ever solo male cover star when he posed on the cover of the magazine in a Gucci dress. Months later, Porter took issue with Vogue’s decision to feature Styles on the cover when he claimed that all the singer had to do to break barriers was “be white and straight”. “I was the first one doing it and now everybody is doing it,” the actor told The Sunday Times in October 2021. “I’m not dragging Harry Styles, but... He doesn’t care, he’s just doing it because it’s the thing to do. This is politics for me. This is my life. “I had to fight my entire life to get to the place where I could wear a dress to the Oscars,” Porter added. “All [Styles] has to do is be white and straight.” After facing criticism for his initial comments, Porter issued an apology to Styles live on The Late Show with Stephen Colbert, telling the camera: “Harry Styles, I apologise to you for having your name in my mouth. “It’s not about you. The conversation is not about you.” The American Horror Story alum went on to explain that the conversation surrounding inclusivity in fashion is “deeper,” as it is actually about “the systems of oppression and erasure of people of colour who contribute to the culture”. After acknowledging that there is a lot to “unpack” regarding the topic, Porter noted that he is willing to do so as long as it is without the interference of “the cancel culture of the internet”. “I’m willing to unpack it, sans the dragging and cancel culture of the internet, because I do not now, nor will ever, adjudicate my life or humanity in sound bites on social media,” he said. “So when you’re ready to have the real conversation, call a b****. Okay? I’m ready to have it!” Porter, who previously told The Sunday Times that he “changed the whole game” when it came to breaking gendered fashion barriers, famously wore a tuxedo dress custom-made by designer Christian Siriano to the 2019 Oscars. As of now, Wintour has not publicly acknowledged Porter’s recent remarks. The Independent has contacted representatives for Billy Porter and Anna Wintour for comment. Read More Billy Porter hits out at Harry Styles and Anna Wintour over Vogue cover: ‘You’re using my community’ Billy Porter reveals he has to sell his house due to Hollywood strikes: ‘You’ve already starved me out’ Billy Porter and husband Adam Smith split after six years of marriage Billy Porter hits out at Harry Styles and Anna Wintour over Vogue cover Supermodels including Naomi Campbell recreate iconic Vogue cover from 1990 Will the gendered separation in clothing ever cease to exist?

Worldwide spending on business travel will top pre-pandemic levels next year and expand to more than $1.78 trillion

Church & Dwight, the parent company of Batiste, has agreed to settle a $2.5m class action lawsuit that claims its dry shampoo products contain a potentially harmful level of benzene, a chemical known to cause cancer in humans. Now, customers who purchased one or more Batiste dry shampoo products may be able to cash in on the million-dollar lawsuit. In the lawsuit, plaintiffs claimed that Batiste dry shampoo was contaminated with benzene, a known human carcinogen linked to leukaemia and other blood-related cancers. While the manufacturer has denied allegations of contamination and “denies that it did anything wrong”, it has agreed to pay out the $2.5m settlement “to avoid the costs and distractions associated with continuing this case”. The company’s settlement means that customers can qualify for a refund based on the type and number of Batiste products they purchased. Those who bought Batiste Bare or Clean or Batiste Light Bare dry shampoo products before 30 May 2023 - and can provide proof of purchase - can receive a full refund for the products they purchased through cash payment or a voucher. Meanwhile, people who cannot provide proof of purchase may receive $2 per product up to five products, for a maximum payment of $10. Customers who purchased Batiste products that were not Bare dry shampoos can still receive a $2 product voucher for each purchased product up to five items, for a maximum total of $10. Those who wish to take part in the class action claim must submit a valid claim form by 15 November 2023. The form asks customers to submit their name, address, and email, as well as information about the products purchased and payment options to receive the refund. The final approval hearing for the settlement is currently scheduled for 16 October 2023. The Batiste dry shampoo class action lawsuit comes nearly one year after Unilever - the manufacturer for brands like Dove, Suave, and TRESemmé - recalled 19 dry shampoo aerosol products for “potentially elevated levels” of benzene. After conducting an internal investigation, the company identified the propellant used in its aerosol cans as the source for the high levels of benzene. However, Unilever added that daily exposure to benzene in dry shampoo products “would not be expected to cause adverse health consequences”. According to the Center for Disease Control and Prevention (CDC), benzene is a chemical that can occur naturally in the environment – such as in crude oil or gasoline – and can be used to manufacture plastics, lubricants, dyes and detergents. Indoor and outdoor air also contains low levels of benzene due to tobacco smoke, motor vehicle exhaust, industrial emissions and or household paints. The major effect of long-term exposure to benzene is on the blood, which can lead to a decrease in red blood cells or anemia after a year or more of exposure to high benzene levels. The Department of Health and Human Services (DHHS) has determined that benzene can also cause blood-related cancers, such as leukaemia. Last November, independent laboratory Valisure found that 70 per cent of samples across 34 brands of Unilever dry shampoo products contained “quantifiable” levels of benzene. “The detection of high levels of benzene in dry shampoos should be cause for significant concern since these products are likely used indoors, where benzene may linger and be inhaled for prolonged periods of time,” said David Light, chief executive officer of Valisure, in a statement. “These and other issues identified by Valisure, including the detection of benzene in body spray, hand sanitiser, and sunscreen products, strongly underscore the importance of independent testing and its need to be better integrated into an increasingly complex and vulnerable global supply chain.” The Independent has contacted Church & Dwight for comment. Read More High levels of cancer-causing chemical detected in dry shampoo, study finds Procter & Gamble recalls more than 30 dry shampoo and conditioner products Trader Joe’s recalls two types of cookies over concerns they may contain rocks How quitting smoking can boost your health and finances – as Government considers adding messages to cigarette packs Mother tried to cure son of disease by putting him in a hole as a child Is it ever safe to sunbathe?

Portugal's Mais Habitação ("More Housing") law seeks to tackle the country's spiraling housing crisis. But its broad-brush measures threaten the future of hostels, guesthouses and the entire tourist industry, say those affected.

The ‘00s Irish boy band-turned-pop group Westlife are set to embark on their first-ever run of North American tour dates in 2024, surrounding St. Patrick’s Day

Breakfast for dinner is a ritual I firmly believe should be participated in at least once a week and protected at all costs. The “most important meal of the day” is also the most contentious – debates still rage on what you should eat, when you should eat it, whether you should eat it at all. To which I say: be damned! Eat whatever you want, whenever you want. As a strictly savoury supporter, you won’t find me indulging in overly sweet pastries come dinnertime, but you will often find me whipping up mushroom crepes, toast with all the toppings or, as below, omelettes. In August, when tomatoes and peppers and courgettes and all the other colourful things are at their best, a summer garden omelette is the perfect way to start – or end – your day on a seasonal note. Speaking of summer’s bounty, other recipes in this week’s meal plan include a stir-fry with in-season courgette and sweetcorn, which makes for a quick, satisfying and veggie-packed meal for any day of the week. Equally light and bright is the bruschetta chicken delight or the grilled honey-lime pork chops with mango salsa, which celebrate the flavours of summer but are by no means restricted to the season. For something a little heartier, one-pan rice with prawns and salsa verde is easy to make, offers up serious flavour and, more importantly, saves on washing up. Summer garden omelette Bursting with a medley of fresh vegetables and aromatic herbs, this omelette is a perfect way to start (or end) your day on a sunny note. The combination of colourful bell peppers, courgette, tomatoes and fragrant basil creates a symphony of tastes that’s as visually appealing as it is delicious. With a hint of melted cheddar cheese and a fluffy egg base, this omelette is a celebration of seasonal produce. Serves: 2 Prep Time: 15 minutes | Cooking Time: 10 minutes Ingredients: 4 large eggs ¼ cup (60 ml) milk Salt and pepper, to taste 1 tablespoon butter ½ red bell pepper, diced ½ yellow bell pepper, diced ½ small red onion, finely chopped 1 small courgette, diced 1 small tomato, seeded and diced ¼ cup (30g) grated cheddar cheese 2 tablespoons fresh basil, chopped Method: Crack the eggs into a bowl, add the milk, a pinch of salt and a dash of pepper. Whisk the mixture until well combined. Set aside. Prepare all the vegetables by washing, peeling and dicing as needed. Keep them ready for cooking. Grate the cheddar cheese and set it aside. Chop the fresh basil and set it aside as well. In a non-stick frying pan, melt the butter over medium heat. Add the diced red and yellow bell peppers, chopped red onion and diced courgette. Sauté for about 3-4 minutes until the vegetables start to soften. Add the diced tomatoes to the pan and cook for an additional 2 minutes. This helps to remove excess moisture from the tomatoes. Give the egg mixture a final whisk and pour it evenly over the sautéed vegetables in the pan. Allow the omelette to cook undisturbed for a few minutes until the edges start to set. Sprinkle the grated cheddar cheese evenly over one half of the omelette. Sprinkle the chopped fresh basil over the cheese. Using a spatula, carefully fold the other half of the omelette over the cheese and basil side, creating a half-moon shape. Let the omelette cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through but still slightly moist in the center. Gently slide the omelette onto a serving plate. You can garnish with additional fresh basil if desired. Serve the summer garden omelette with a side of toast or a fresh salad for a delightful summer breakfast or brunch. Zesty courgette and sweetcorn noodle stir-fry This dish is a harmonious blend of tender courgette, crisp sweetcorn and flavourful noodles, all brought together with a tangy sauce. Quick to prepare and bursting with fresh, vibrant ingredients, this recipe is perfect for those seeking a delicious and wholesome meal. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 200g egg noodles 2 medium courgettes, julienned or spiralised 1 cup sweetcorn kernels (fresh, frozen, or canned) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 red chilli, finely chopped (adjust to taste) 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon brown sugar Salt and pepper, to taste Fresh coriander, chopped, for garnish Lime wedges, for serving Method: Cook the egg noodles according to the package instructions. Once cooked, drain and set aside. In a small bowl, whisk together the soy sauce, lime juice, brown sugar and a pinch of black pepper. Set the sauce aside. Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic, chopped red chilli and grated ginger. Stir-fry for about 1 minute until fragrant. Add the julienned or spiralized courgettes to the pan. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch. Add the sweetcorn kernels to the pan and cook for an additional 2 minutes, stirring occasionally. Add the cooked egg noodles to the pan. Pour the prepared sauce over the noodles and vegetables. Gently toss everything together to ensure the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavours to meld. Taste and adjust the seasoning with salt, if needed. Remember that soy sauce is already salty, so be cautious. Remove the pan from the heat and garnish with chopped fresh coriander. Divide the courgette and sweetcorn noodle stir-fry between two plates. Serve with lime wedges on the side for an extra zesty kick. Bruschetta chicken delight This dish combines succulent grilled chicken with the fresh and zesty taste of classic bruschetta toppings. The marriage of juicy tomatoes, fragrant basil and tangy balsamic glaze atop tender chicken breasts creates a summery dish that’s sure to impress. Serves: 2 Prep Time: 15 minutes | Cooking Time: 20 minutes Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper, to taste 2 large ripe tomatoes, diced 2 cloves garlic, minced ¼ cup fresh basil leaves, thinly sliced 2 tablespoons balsamic glaze or reduction 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil ¼ teaspoon red pepper flakes (optional, for a kick) ½ baguette, sliced diagonally Fresh basil leaves, for garnish Method: Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper on both sides. Place the chicken in a zip-top bag or a shallow dish and let it marinate for at least 15 minutes while you prepare the other components. In a bowl, combine the diced tomatoes, minced garlic, sliced basil leaves, balsamic vinegar, extra-virgin olive oil and red pepper flakes (if using). Mix well and season with salt and pepper to taste. Set the bruschetta topping aside. Preheat your grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until the internal temperature reaches 75C and the chicken is cooked through. Cooking time may vary based on the thickness of the chicken breasts. While the chicken is grilling, brush the baguette slices with the remaining tablespoon of olive oil. Toast the baguette slices on the grill for about 1-2 minutes on each side, until they’re golden and crisp. Set aside. Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes before slicing. Place a grilled chicken breast on each plate. Top the chicken with a generous amount of the bruschetta topping, allowing the juices to mingle with the chicken. Drizzle balsamic glaze or reduction over the chicken and bruschetta. Garnish with fresh basil leaves for an extra burst of flavour and visual appeal. Serve the bruschetta chicken delight with the toasted baguette slices on the side for a complete and delightful meal. One-pan salsa verde prawns with rice This vibrant dish combines succulent prawns with the zesty allure of salsa verde, all cooked together in a single pan. With the added bonus of rice soaking up the delicious juices, this recipe promises a quick, satisfying and tantalising meal that’ll become a staple in your kitchen. Serves: 2 Prep Time: 15 minutes | Cooking Time: 25 minutes Ingredients: 200g raw prawns, peeled and deveined 1 cup long-grain rice 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup chicken or vegetable broth ½ cup salsa verde (shop-bought or homemade) 1 teaspoon cumin Salt and pepper, to taste Juice of 1 lime Fresh coriander, chopped, for garnish Method: Rinse the rice under cold water until the water runs clear. Drain and set aside. Pat the prawns dry with paper towels and season them with a pinch of salt, pepper and cumin. In a large pan or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic to the pan and sauté for another 30 seconds until fragrant. Stir in the rinsed rice and cook for 1-2 minutes, allowing the rice to absorb some of the flavours. Pour in the chicken or vegetable broth and salsa verde. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-18 minutes, or until the rice is tender and has absorbed the liquid. Once the rice is almost cooked, gently nestle the seasoned prawns into the rice mixture. Cover the pan again and let the prawns cook for about 5-7 minutes, or until they turn pink and opaque. The cooking time will depend on the size of the prawns. Squeeze the lime juice over the cooked prawns and rice. Sprinkle freshly chopped coriander (cilantro) over the dish for a burst of fresh flavour. Serve directly from the pan, offering a vibrant and satisfying meal in just one dish. Grilled honey-lime pork chops with mango salsa These succulent pork chops are marinated in a zesty honey-lime mixture, then perfectly grilled to create a delightful balance of sweet and tangy flavours. Topped with a vibrant mango salsa, this dish is a burst of tropical goodness that encapsulates the essence of the season. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 2 bone-in pork chops Zest and juice of 1 lime 3 tablespoons honey 2 tablespoons olive oil 1 teaspoon ground cumin Salt and pepper, to taste For the mango salsa: 1 ripe mango, peeled, pitted and diced ¼ red onion, finely chopped ½ red bell pepper, diced ½ jalapeno pepper, seeds removed and finely chopped (adjust to taste) Juice of 1 lime 2 tablespoons fresh cilantro, chopped Salt, to taste Method: In a bowl, whisk together the lime zest, lime juice, honey, olive oil, ground cumin, salt and pepper to create the marinade. Place the pork chops in a shallow dish or a zip-top bag and pour the marinade over them. Ensure the pork chops are evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. In a bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, chopped jalapeno pepper, lime juice and chopped fresh coriander. Season the salsa with a pinch of salt and gently mix everything together. Set the salsa aside. Preheat the grill to medium-high heat. Remove the pork chops from the marinade, allowing any excess to drip off. Grill the pork chops for about 6-8 minutes on each side, or until they reach an internal temperature of 63C and are cooked through. Cooking time may vary based on the thickness of the pork chops. Once cooked, remove the pork chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Place a grilled pork chop on each plate. Top each pork chop with a generous spoonful of the mango salsa, allowing the vibrant flavours to mingle. Serve alongside your favourite summer sides, such as grilled vegetables or a fresh salad. 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