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Salma Hayek Pinault has explained the reason why she solely wore menswear to many of her early red carpet appearances. The actor, 56, reflected on her decades-long career in Hollywood in a new interview with W Magazine. When asked whether she remembers her first-ever red carpet appearance, Hayek recalled how she wore a “man’s suit” to the occasion because it was the only fashion connection she had at the time. “I didn’t have any connections,” Hayek said, referring to the moment she walked the red carpet at the 1996 premiere of The Birdcage. “The only connection I had was to somebody I knew at Hugo Boss, so I wore a man’s suit because no one else gave me anything to wear.” For the Los Angeles movie premiere, which took place at Mann Village Theatre in Westwood, California, Hayek wore a grey, pinstriped suit jacket with matching trousers and a mock-neck black T-shirt underneath. The Mexican-American actor previously opened up about her first red carpet in a 2021 interview with Vogue India, where she explained that designers had declined to dress her at the time because she wasn’t as well-known in the industry. “I’m Mexican. I’m also very short, which doesn’t help with the weight and doesn’t help with the design," she told the fashion magazine. "But you know, I was ingenious. I took chances. I met someone at Hugo Boss, who was the only connection I had, so I wore man suits for a while.” Speaking to Vogue India, Hayek went on to recall how she wore a “very simple black dress” to MTV Music Video Awards in 1998. While she noted that all the other women were wearing “fabulous dresses” and “beautiful jewellery,” she decided to decorate her body with butterfly tattoos. “Instead of giving me a complex and saying that I don’t have the best dress or they don’t know who I am, I was like: ‘I am fabulous,’” she said. “I painted some butterfly tattoos on myself and I felt happy about myself." While Hayek has since made a name for herself in the fashion world, she hasn’t strayed far from her menswear roots. The House of Gucci star wore another menswear look for her late-night appearance on the Tonight Show with Jay Leno in 1996, where she sported a brown suit with a white button-down shirt and red geometric tie. In 2014, she was pictured wearing a navy blue Saint Laurent suit with a sharp black tie and white button-up shirt, as well as a black tuxedo dress with a matching black bow tie for the premiere of Exodus: Gods and Kings that same year. Not only is the Magic Mike’s Last Dance actor a fashion icon, but she’s also married to French businessman François Henri-Pinault: the CEO of luxury goods company Kering, which owns fashion brands including Gucci, Saint Laurent, Balenciaga, Bottega Veneta, and Alexander McQueen. The two began dating in 2006 and welcomed their now 15-year-old daughter, Valentina Paloma Pinault, the following year. In March, Hayek walked the 2023 Oscars red carpet with her daughter as her date. She even loaned the teenager a dress from her fashion archives for the event: a vintage red Isaac Mizrahi gown, which Hayek wore in 1997. Read More Menswear has made women feel confident for centuries, but will the gendered separation ever cease to exist? Linda Evangelista makes rare comment about co-parenting with son’s stepmother Salma Hayek Salma Hayek opens up about embracing her ‘whites hairs and wrinkles’ as she shares new selfie Linda Evangelista opens up about co-parenting with son’s stepmother Salma Hayek 5 viral TikTok fake tanning tips for the perfect summer glow Jennifer Lopez shares her beauty regime – here’s how to look after skin in your 50s

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If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight 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’

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Pregnant women and new mothers are not being given enough information about life-threatening group B strep, a charity has warned. A survey for the charity Group B Strep Support (GBSS) of 529 pregnant women and mothers who had a baby in the last two years found that 66% are not getting information from their healthcare professional about group B strep. Just 24% said they were given information by a health professional about the bacteria and 62% did not feel confident identifying symptoms of the potentially life-threatening infection in a baby. What is group B strep? It is a type of bacteria called streptococcal bacteria and can be found in both men and women. GBSS says around two to four out of every 10 women in the UK will carry group B strep in their rectum, vagina, or intestines, although most of them won’t experience any symptoms. It’s usually harmless, and even common in pregnancy, but there is a risk it could spread to your baby and make them ill. What happens if a baby gets it?Group B strep It’s the most common cause of life-threatening infection in newborn babies, and it can kill within hours.The charity says two babies a day develop the infection, one baby dies of it every week, and one baby a week recovers, but with a life-changing disability. It says most of these cases could be prevented. It can also lead to serious conditions including meningitis, sepsis and pneumonia. Why are there not more tests? The NHS does not routinely test for group B strep, though women can pay privately for a test (which costs around £40). It may be found during examinations for another reason, such as a vaginal swab. Group B Strep Support says many high-income countries routinely offer testing to all pregnant women, including the United States, Canada, Germany, France and Spain. However, the national screening committee ruled that tests cannot accurately distinguish between those mothers whose babies are at risk, and those who are not. It said this means that a large number of women would unnecessarily be offered antibiotics. A Department of Health and Social Care spokesperson said: “There is currently insufficient evidence that the benefits of universal screening for Group B streptococcal infections could outweigh the harm. “However, there is an ongoing clinical trial into this screening, which is due to report in 2024, and the UK National Screening Committee will consider its results when complete.” Are there any signs in newborns? Symptoms of a group B strep infection can develop up to three months after birth. Go to A&E or call 999 if your baby is floppy and unresponsive, working hard to breathe, has very fast or slow breathing, unusually high temperature, changes to their skin colour, vomiting up milk, or has an unusually fast or slow heart rate.How is it treated?If you do get tested or you’ve had a baby who has been affected before, you may be advised to give birth in a hospital setting (rather than midwife-run birth centre or at home).Some women can have antibiotics in labour to cut the chance a baby will fall ill. You may be asked to stay in hospital for at least 12 hours after giving birth to monitor the baby, the NHS says. Newborn babies can be given antibiotics too. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Britney Spears: I worked my ass off to get my memoir written Emilia Clarke’s brain haemorrhage ‘profoundly changed our lives’, says star’s mother What is ‘bed rotting’ and is it actually self-care?