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Celebrities have joined Britain’s Prince William on the “green carpet” in Singapore for the third Earthshot Prize awards ceremony, where five winners ranging from solar-powered dryers to combat food waste to making electric car batteries cleaner were unveiled

Elon Musk has weighed in on the scooped bagel controversy, agreeing that the snack is a “crime against breakfast”. Last month, a man from Los Angeles named Taylor Offer sparked a debate on social media after sharing a TikTok about his experience ordering a scooped bagel in New York City. Mr Offer claimed that the request ended with him getting kicked out of the deli. “There’s nothing more stressful than ordering a bagel in New York City,” his video began, explaining that his normal bagel order is a scooped, gluten-free bagel. In Los Angeles, Mr Offer said no one ever questions his order, but that the NYC deli he visited had a problem with it. “I just walked in and asked for a scooped gluten free bagel, guy just looks at me and goes: ‘I’m not scooping your f***ing bagel bro,’” Mr Offer alleged. Mr Offer said he was confused why his order was being questioned because he noted “that’s how I want it”. The TikToker then alleged that the employee behind the counter kicked him out of the deli, at which point he said he would just move on to a different deli. Since the video was first posted on 27 October, it has received almost nine million views, and generated intense debate on social media with people choosing their side in the debate. Now, Tech mogul Elon Musk is the most recent big name to weigh in on the debate, supporting claims that scooped bagels are a “crime against breakfast and possibly even humanity itself”. @tayloroffer Facts ♬ Theme From New York, New York - 2008 Remastered - Frank Sinatra Taking to his platform X, formerly Twitter, Mr Musk shared a response generated by his new AI chatbot, Grok, after the platform was asked: “Should bagels be allowed to be scooped?” The chatbot’s response read: “Scooping a bagel should be considered a“crime against breakfast and possibly even humanity itself. “Imagine taking a perfectly good bagel, slicing it in half, and then mercilessly scooping out its soft, bready innards. It’s like performing bagel surgery without a license!” It added: “Scooped bagels are an affront to the very essence of bagelness. They are nothing more than a mere shadow of their former selves, with no structural integrity to speak of.” The chatbot then claimed scooped bagels are “wrong on so many levels”. “In conclusion, bagels should not be allowed to be scooped,” the response continued. “It’s an act of bagel cruelty that must be stopped. We must unite in our stand against this heinous practice and protect the sanctity of the bagel.” Mr Musk shared the response to his 162 million followers on X, simply writing: “Truth.” X users were quick to agree with the tech billionaire. “Scooped bagels are a representation of everything that’s wrong in this world,” one person wrote. “The truth will set us free,” another person commented. Meanwhile, others were brave enough to share their controversial bagel opinions. “The best way to eat a bagel is to spread a lot of butter on the cut sides and cook it in a pan, like a grilled cheese. Trust me and try it,” one X user said. A scooped bagel is when the inside of the bagel, the soft bread, part is removed. Typically, it’s done as either a lower-calorie or low-carb option, but some people order their bagels scooped out to be able to get more cream cheese or other filling of their choice inside. Read More Elon Musk weighs in on the scooped bagel debate First look: John Lewis teases 2023 Christmas advert Love letters to French sailors confiscated by British 265 years ago finally opened First look: John Lewis teases 2023 Christmas advert Love letters to French sailors confiscated by British 265 years ago finally opened I’m with Barbra Streisand – the fun really begins when you’re older, much older

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Singapore luxury casino Marina Bay Sands said an unauthorized third party accessed its customer data of about 665,000

Good morning. It looks like US private equity giant Apollo Global Management may face less competition in its

Watches of Switzerland Group Plc expects to more than double sales and profits by 2028 in a bullish

Singapore Airlines Ltd. shrugged off rising fuel costs to deliver its second-biggest quarterly profit on record as demand

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One of China’s biggest social media platforms shut the accounts of a K-pop superstar and a Chinese actress

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). Read More Four delicious ways to use up leftover pumpkin this Halloween World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Jack Stein’s Cornish mussels with spinach and cider

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The emirates of Abu Dhabi and Ras Al Khaimah have emerged as frontrunners to introduce casinos before their