If you have a furry friend at home, it’s safe to say they are your best friend – and just as much a part of the family as anyone else. Indeed, according to home renovation and design platform, Houzz, more than three-in-five pet owners actively consider their pets when making decisions about home renovations, with designers on the platform noting a rise in pet-specific requests during home remodels. “Whether it’s considering the best materials or layouts for our furry friends, or even integrating bed nooks, built-in dog showers or clever feeding stations, pets are an important consideration when designing a home that works for all the family,” says Katie Greenhalf, director at KG Lifestyle & Interiors. “And as a result, people are keen to integrate items for them within their interior design scheme,” she enthuses. Bespoke storage is all the rage “For many people, storage is a key part of designing where they live – and considering your pet within this, is integral to a design that works for everyone in the home. Greenhalf continues: “We’ve had clients request bespoke cupboards in the kitchen for a pet’s food; easily accessible for pets but also hidden away to keep things clean and tidy, and tucked away from toddlers too; integrated dog showers into the utility room and creating dog beds in the under-stairs area.” Stylish sleep spaces are trending For proud pet owners, dedicated spaces for pets are no longer hidden away, but are now at the centre of the design. According to Houzz’s survey, a quarter of pet owners have created a built-in nook for their pet’s bed. “It isn’t as crazy as it might sound, as a dedicated nook can be positioned out of the way, rather than in the middle of the floor like standard pet beds and cushions,” explains Amanda Pollard, senior editor, Houzz. “It also allows owners to locate their pet’s bed in a kitchen or living space, rather than having them sleep in a separate space away from family life.” If you’re thinking about commissioning a bespoke piece of furniture for your living room, she suggests including an integrated sleep space for your dog – so it ties into the design of your room. “For furry friends of the smaller variety, such as cats or petite pooches, you can carve out an area in a sideboard for a little built-in bed,” suggests Pollard. A-list access is also top of the agenda And it’s not just sleep spaces being incorporated into design plans either – how pets can get in and out of your home is another important factor to consider. Especially with big swathes of glazing becoming increasingly popular, deciding where the humble old cat flap should go can be a slight hurdle. Dominic McKenzie, director at Dominic McKenzie Architects came up with an innovative idea to overcome this. “We recently designed a house with wall-to-wall glazing across the rear elevation, but the owners’ cat needed a way to get in and out. “We devised this special entrance through one of the cupboard doors in the kitchen, which leads onto a cat flap to the outside,” he explains. “We made the cat’s doorway house-shaped to give it a special character – the cat is very happy.” Homeowners are always very keen to make their pets’ lives better as part of a renovation – as well as everyone else in the family, says McKenzie. “There’s usually a dedicated area devoted to the pet – and often their ways in and out of the property are high on the list of priorities when planning the project!” But what if there isn’t any space on the ground floor for a cat flap? Leah Chisnall, interior design project manager for Absolute Project Management, shares a creative approach for cat access in these instances… “We’ve had two projects that included rear extensions with beautiful full-length glazing, and no space for a cat flap,” says Chisnall. “As a solution, we created cat flaps on the first floor (in a study and a bathroom) and included bespoke cat staircases from the first floor to the garden, for the family cats to use.” Feeding stations are increasingly fashionable And for those muddy paws and messy food bowls, innovative spaces for feeding and bathing are also high on the renovation wish list. According to Houzz’s survey, one in five homeowners have added a built-in pet area for bathing or feeding into their homes – and for Absolute Project Management, it’s a top request from recent clients. “The dog featured here is the very lovely Biscuit, belonging to one of our previous clients,” discloses Chisnall. “As part of their terrace house renovation, we converted a fairly snug ground-floor WC into a dog shower room. “We built a short tiled shower wall to enclose the space, fitted a stone (splash-proof) shelf for shampoo bottles and fur brushes, hooks for towels and dog leashes, and made sure the shower waste was large enough (with an adequate catcher) for the excess dog fur!” explains Chisnall. Cats aren’t missing out on dedicated spaces either, as Leah shares another project where her team created a beautiful cat litter room for a client. “We carved out a small space in an under-stairs cupboard with a hole in the hallway door for the cat to get in – and beautiful stone flooring for the litter box to go on,” says Chisnall. “It was a very luxe and practical solution to keep it out of sight!” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Sex Education season 4: How vintage finds help characters get their unique style Groundbreaking migraine treatment offers ‘new hope’ for patients ‘Millions of women and girls suffer severe pain’ during periods – research finds

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The fastest man in the world has spoken out about being at one of the fastest circuits on the calendar as he attends the F1 Las Vegas Grand Prix. Usain Bolt declared “The speed is great” as he prepared to watch the qualifying races on Saturday (18 November). Speaking to Sky Sports, he said: “Vegas itself is such a big entertainment city, so to actually bring the Formula One here is just brilliant. We have heard about it for a while, so for it to actually happen is beautiful.” The athlete also spoke of his admiration for Britian’s Lewis Hamilton.

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The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

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As the cost of food rises and people continue returning to the office after lockdowns, finding an affordable lunch on the go is becoming more and more essential. Waitrose has just announced it is launching its first-ever lunchtime meal deal, with the premium supermarket offering a main, side and drink for £5. This is the most expensive meal deal among retailers at the time of writing. The return to the office following the lifting of lockdown restrictions has meant that millions of workers are reluctant to spend a fortune on lunches, but are still searching for an affordable and easy option nearby their office or workplace. But as food prices rise, the cost of the most reliable lunch staple, the meal deal, has increased across UK retailers. For example, Tesco had its meal deal priced at £3 for almost a decade, before increasing it to £3.90 for regular customers and £3.40 for Clubcard holders in October 2022. With that in mind, and since it’s important to have a lunch to look forward to, how much does a meal deal cost in 2023? Tesco Regular price: £3.90 Clubcard holders: £3.40 The supermarket also offers a £5 premium meal deal, offering a premium main, snack and drink. Sainsbury’s Standard price: £3.50 Greggs Standard price: £3.60 Boots Standard price: £3.99 (excluding London) Advantage Card price: £3.60 London price: £4.50 with an advantage card, £4.99 without Co-op Standard price: £4 Co-op membership card holders: £3.50 Morrisons Standard price: £4 Waitrose Standard price: £5 Read More Former royal chef explains why Prince William and Kate’s children don’t eat with them Prince Harry and Meghan Markle sightseeing tour led by Thomas Markle’s friend sparks outrage over privacy Bride tries on mother’s wedding dress 30 years after parents’ wedding Waitrose has launched its first ever lunchtime meal deal 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers

Lululemon is one of our favorite shopping destinations for high-performance clothing designed for movement. But the top bestsellers from this Canadian brand are so much more than workout gear — they also make the ideal components to the quintessential travel outfit.

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