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Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).

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Max Verstappen delighted his home crowd by taking pole position for Sunday’s Dutch Grand Prix. In an incident-packed wet-dry session, the unstoppable double world champion delivered a crushing lap to finish half-a-second clear of Lando Norris, who qualified second for McLaren. George Russell will start from third place for Mercedes with the impressive Alex Albon fourth. Lewis Hamilton was eliminated in Q2 and will line up from only 13th spot in Zandvoort. Follow live race updates with The Independent Read More F1 grid: Starting positions for Dutch Grand Prix Max Verstappen claims pole position at home Dutch GP as Lewis Hamilton falters Daniel Ricciardo ruled out of Dutch Grand Prix

Max Verstappen set the fastest time in practice for the Mexican Grand Prix as teenager Oliver Bearman made history by becoming the youngest British driver to take part in a Formula One weekend. Verstappen denied Williams’ Alex Albon top spot by just 0.095 seconds at the Autodromo Hermanos Rodriguez in Mexico City as home favourite Sergio Perez finished third, three tenths back. Lando Norris was fourth for McLaren – half a second behind Verstappen – with Lewis Hamilton only 11th, one second off the pace in his Mercedes. Bearman, 18, competing for American outfit Haas, ended his F1 debut in 15th, only 1.6 sec slower than Verstappen and three tenths adrift of Nico Hulkenberg – a veteran of 200 grands prix – in the other car. Bearman also finished one place ahead of double world champion Fernando Alonso. F1 teams must run a rookie driver at least twice during the season and Chelmsford-born Bearman was handed his chance to impress, breaking the British record previously held by Norris. Norris was three months shy of his 19th birthday when he took part in practice for McLaren in Belgium in 2018 before he was promoted to a race seat the following season. Bearman turned 18 in May. The teenager, a member of the Ferrari academy, has taken four victories in F1’s feeder series Formula Two and is sixth in the standings ahead of next month’s season finale in Abu Dhabi. He is also expected to be given a second run for Haas at the Middle Eastern venue. Hamilton was disqualified from last weekend’s United States Grand Prix after running an illegal floor on his Mercedes. Hamilton finished a close second to Verstappen to provide him with hope he could challenge the all-conquering Dutchman here. But the seven-time world champion struggled for pace at the venue which sits 2,200 metres above sea level. Hamilton’s team-mate George Russell was forced to miss the first running with Danish junior driver Frederik Vesti taking over. He finished 19th. In all, five young drivers were fielded in the running with Bearman the fastest. Elsewhere, Charles Leclerc finished fifth, with Oscar Piastri sixth for McLaren. Ferrari’s Carlos Sainz, sidelined from Thursday’s media sessions with a stomach bug, ended the running in seventh. Read More Max Verstappen urges fans to show him respect ahead of feisty Mexican Grand Prix Lewis Hamilton claims many more cars were illegal at United States Grand Prix Max Verstappen beefs up security in preparation for hostile reception in Mexico On this day in 2015: Lewis Hamilton crowned F1 world champion for third time Mercedes ‘need to take Lewis Hamilton’s disqualification on the chin’ Max Verstappen defies Lewis Hamilton to edge United States Grand Prix victory

His shoes have been worn by everyone from Diana, Princess of Wales, to Beyoncé, but legendary designer Jimmy Choo said his greatest achievement is setting up his own fashion school. Professor Choo – as he’s known to his students – set up the JCA London Fashion Academy in September 2021, calling it “my dream”. “I feel very proud – I know my dream has come true,” he told the PA news agency ahead of the masters students presenting their final collections. “My father said to me: whatever you learn, put it back to the industry. So we are lucky we have the JCA – I can put all my spirit and my knowledge, [and] give back to the students.” Before becoming a professor, Choo, 74, made his name with glamorous high-fashion footwear. After moving from his native Malaysia to study in the UK, he set up his eponymous brand in 1996 – designing heels for Diana, as well as being worn on red carpets all over the world and getting a nod in an episode of Sex And The City (when Sarah Jessica Parker’s fashion-obsessed character Carrie Bradshaw famously laments: “I lost my Choo!”) He’s delighted with the JCA Academy, but in a nod to his glittering career, Choo added: “I’ve had a lot of proud moments, from personally designing shoes for Princess Diana and other incredible VIPs [to] seeing emerging designers that I’ve mentored succeeding in their careers.” And while he’s an industry veteran, Choo said he’s still constantly learning. “The best piece of advice I received was to learn as much as possible,” he said – which is particularly important in the fashion industry where “everything changes”. He said: “The material, design, machinery, fabric – everything changes. So you have to adapt. Whatever you do, you must learn something.” Sustainability is one of the biggest areas of change in the fashion industry. “Now people [are] talking about sustainability – how to help the environment and that kind of thing,” Choo explained. “Everyone has to think about the future of the earth – if you spend so much and waste so many things, nature will be in trouble and so will we.” He looks to his students for inspiration, who “never fail to amaze me”. “Sophie Park was one of our footwear designers who made shoes out of plant-based materials such as cacti, pineapple and leaves. Olivia Black and Polly McKevitt both have collections made out of deadstock and materials that would have otherwise been discarded.” Choo enjoys working with young people because “they will listen to you”, and added: “They’re also very down to earth, willing to learn – that’s very important.” In turn, Choo emphasises to his students the importance of asking questions. “You have to ask why,” he said, giving the example of making a suit that doesn’t fit right and questioning why you can’t button the jacket up. “Because you’ve cut the pattern wrong, so your button cannot close. [With] only one inch, you made the whole thing difficult. The key to success, according to Choo, is collaboration – something which isn’t necessarily the norm in the highly competitive fashion industry. At JCA, he said he never wants anyone to think they’re “better than you, [or] you’re better than me”, he said. “If you’re better than anyone we should share their ideas and the whole thing benefits. We cannot be selfish.” It’s something he suggests is missing from the wider fashion industry. “Of course it’s important to own your ideas, but creativity flourishes when you can bounce ideas off other people. I think it’s important to have a network of people that you can speak openly with in the interest of improving and sparking creativity.” Among all the good advice propelling Choo’s career to the stratosphere, what was the worst he ever got? “Maybe it’s when someone told me I should retire.” See jca.ac.uk and @JcaLondon. Read More 4 black women on their experiences with breast cancer See Madonna’s extravagant tour outfits – including an updated cone bra Halloween pumpkins – how to grow your own Presenter Louise Minchin: Menopause conversations are no longer taboo – but we need to keep going Online apps recommended to manage lower back pain From choppy bobs to fox red, 5 celebrity-approved hair trends for autumn

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