The sun’s planetary ingress into Leo marks the midsummer journey into our desires. From July 22 to August 23, Leo season is here to roar out our passions and to boldly embrace our creative visions. Now that we are moving towards the heart of the summer, the fiery month ahead pushes us to reach for our goals and to stop at nothing in order to attain them. The sun is shining brightly on the earth, pushing us to fearlessly explore our aspirations. Nothing can stop us now, especially since we have the power of the almighty sun guiding us towards greatness.

We threw away 68,000 tons of perfectly good food over the summer. Let that sink in for a moment. Overstocking, the heat, spontaneous social plans and having less motivation to cook were some of the main culprits, according to new research by Boursin. The most commonly wasted ingredients included sad vegetables, soggy pasta, wilted salad leaves and stale bread. Surprisingly, chicken, fish and even cheese made the top 20 list of frequently wasted foods. In an effort to put a stopper in this cycle, Boursin has teamed up with Great British Bake Off star Manon LagreÌ€ve to serve up simple solutions for reducing food waste. Aimed at the 67 per cent of us who prefer to cook simpler and less time-consuming dishes through simple family friendly recipes, LagreÌ€ve’s recipes showcase how British culinary classics can be easily elevated with the nation’s favourite indulgent cheese, Boursin, and a unique French twist. So dig out the leftovers from the fridge, grab a pack of Boursin, and get cooking. Vegetable Provencal Boursian tian Serves: 4-6 Ingredients: 150g of dry rice 2 tbsp of Boursin Garlic & Herbs, plus 1 tbsp to top the Tian with 2 tbsp of olive oil 2 courgettes 1 aubergine 6 tomatoes 1 red onion 3 cloves of garlic 2 tsp of herbes de Provence Salt and Pepper Method: 1. Slice the aubergine and place face down in the tin, generously season with salt and leave to soak and release moisture. 2. Place the rice in a pan, with 300ml of water, ½ tsp of salt, cover and bring to boil. Once it is boiling, remove from the heat and leave for 10 minutes covered. 3. Wash and slice courgettes, tomatoes, onions and garlic. 4. Rince the aubergines, pat dry with a kitchen towel and brush with some olive oil. 5. Pre heat the oven to 180C fan oven. To assemble the Tian, drizzle some olive oil at the bottom of the tin, spread the cooked rice and crumble the 2 tbsp of Boursin on top. 6. Cover the rice with the vegetable slices, tomato, courgette, aubergine, onion, garlic then drizzle with olive oil, herbe de provence, and season well with salt and pepper. 7. Cook for 45 minutes to 1hour and serve hot! Almond and Boursin grilled cod, with frites and peas Serves: 4 Ingredients: 4 filets of cod, skin off 50g of shaved almonds 2 tsp of Boursin Garlic & Herbs 1 egg 1 tbsp of breadcrumbs Fresh chives 1kg of potatoes 45ml of vegetable oil 500g of fresh peas 1 medium onion 2 tsp of salted butter 3 garlic cloves 2 tbsp of mayonnaise 1 tbsp Boursin Garlic & Herbs Salt and pepper Method: 1. Start by peeling the potatoes and cutting them into thin French Fries. Place them in a large bowl of hot water and leave them to soak for 10 minutes. 2. Preheat the oven to 220C. 3. Rinse and pat dry. Add the vegetable oil, 1 tsp of coarse salt and mix with your hands. Transfer to a large roasting tin to create one layer. Put a timer on for 20 minutes. 4. In the meantime, prepare the crust by mixing the almonds, Boursin, eggs and the egg. 5. Slice the onions and place in a roasting tin with the peas, garlic and salted butter diced. Add the cod on top of the peas, season with salt and pepper then divide the crust and spread it on top of the cod. 6. Use a spatula to mix the French fries in the oven and place at the bottom of the oven, turn the temperature down to 210C and cook for 10 to 12 minutes. 7. Make the Boursin mayo and serve the fish on top of the peas, add some dill and the French fries. Voila! Creamy plant-based Boursin pasta (vegan) Serves: 4 Ingredients: 400g of dry pasta (or leftover cooked pasta) 100g of fresh peas cooked. 100g of pine nuts 300g of cherry tomatoes 1 pack of Boursin Plant-Based (130g) 2 tbsp of olive oil ½ red onion A small bunch of fresh basil Salt and pepper Method: 1. In a pan, fry the diced onions with the olive oil for a couple of minutes, then add the cherry tomatoes and fry for 3 minutes. 2. Use a spatula to pop in some of the tomatoes. Add the pine nuts and a couple of tbsp of water if needed. Season with salt and pepper and set aside. 3. Cook the pasta in salted water respecting the package instructions. 4. Remove the sauce from the heat, mix the Boursin in with a fork in a bowl, then add to the tomato sauce. Finally pour the just cooked pasta over the top. 5. Serve the pasta, top with some peas, a tsp of plant-based Boursin and some fresh basil. Boursin and spinach stuffed chicken roulade Serves: 4 Ingredients: 4 chicken breasts 300g of baby spinach 2 tbsp of breadcrumbs 100g of Boursin Garlic & Herbs 4 slices of Jambon de Bayonne or Parma ham 1 big white cabbage 2 tbps of salted butter at room temperature 2 tbsp of Boursin Garlic & Herbs 500ml of boiling water 2 tbsp of olive oil A sprinkle of parsley Method: 1. Place the baby spinach in a colander and pour the boiling water over to cook it. Then press it against the colander to remove as much moisture as possible. 2. In a bowl, mix the cooked spinach, breadcrumbs and Boursin to make a paste. 3. Spread a chicken breast, then slice the thicker side from the inside to extend the chicken breast and make it thinner and larger. Spread 1 tbsp of the Boursin mix in the middle and roll the breast to make a tight roulade. Then wrap the chicken breast with the Parma ham and place in an oven dish. Repeat with the rest of the chicken breasts. Set aside in a roasting tin. 4. Pre heat the oven to 200C fan. 5. Cut the cabbage into wedges and dip in water to add moisture. Drizzle a roasting tin with olive oil and place the wedges on top. Mix the Boursin and butter together and brush it over the cabbage wedges. Season with salt and pepper. 6. Place the chicken on top of the oven shelf and the cabbage at the bottom and roast for 30 minutes. 7. Baste the chicken with the juices a couple of times through cooking. 8. Serve hot and sprinkle with parsley. Boursin and butternut squash filled conchiglioni (vegetarian) Ingredients: For the stuffing: 500g of squash or pumpkin, diced skin off 1 tbsp of olive oil 100g of parmesan 100g of Boursin Garlic & Herbs For the sauce: 2 cans of good quality diced tomatoes 4 garlic cloves 1 vegetable stock cube 1 tbsp of sugar 1 tsp of dried oregano 1 bunch of fresh basil Salt and pepper 2 tbsp of olive oil Extras/alternatives: Mozzarella Extra Boursin Garlic & Herbs 500g of large conchiglioni Method: 1. Pre heat the oven to 220C and roast the squash with the olive oil for 30 minutes until tender. 2. In the meantime, start to make the sauce. Add the olive oil and the diced garlic and fry on medium heat for a few minutes, add the oregano and half of the fresh basil and fry for another minute. Add the canned tomatoes, the stock cube and 100ml of water. 3. Add the sugar and leave to simmer on low heat until the end of the recipe. 4. In a blender or a food processor, add the rest of the stuffing ingredients and the roasted squash and season then, blend for a minute. Pour that into a piping bag. 5. Season the tomato sauce to taste with salt and pepper. Optional, you can use your food processor to blend it to a smooth sauce if you wish. 6. Pour the tomato sauce onto an oven dish and start to fill up the Conchiglioni one by one, simply using the piping bag. Spread the filled Conchiglioni on top of the tomato sauce. 7. Top with the mozzarella and crumble some Boursin. Cover with tin foil. 8. Cook for 40min at 200C covered, then remove the foil and cook for another 10 minutes. Boursin hachis parmentier Ingredients: 500g of mince beef 1 shallot 1 onion 3 carrots 2 cloves of garlic 30g of butter Salt and pepper 1kg of potatoes 50g of butter 200ml of warm milk ½ tsp of nutmeg 1 broccoli 100g of Boursin Garlic & Herbs, plus extra to crumble Method: 1. Peel and dice the potatoes and transfer to a large pan, cover with cold water, generous amount of salt for 30 minutes. 2. Dice the carrots, onion, shallot and garlic. Heat up a pan, add the 30g of butter and the carrots, onion, shallots and garlic. Fry for a few minutes until softened. 3. Add the minced beef to the pan and cook for 10 minutes. Season with salt and pepper. 4. Transfer the meat to your oven tin and set aside. 5. Boil and cook the broccoli in salted water for 8-10 minutes. Drain the water, then mash the broccoli with a masher or a fork and add the Boursin to it. 6. To make the purée, drain the water from the potatoes, then add the warm milk, the 50g of butter and season well with salt and pepper. Mash the potatoes with a masher to make the purée. 7. Preheat oven to 220C fan. 8. To finish the Hachis, spread the purée on top of the mince, spoon the broccoli on top of the purée and make some swirls with a fork. Sprinkle some Boursin on top. 9. Place in the oven for 10 to 15 minutes and serve hot with a small, dressed salad. Read More Budget Bites: Three one-pan recipes that minimise on washing up Cold-weather recipes to get on your radar now How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook Formula for the ‘perfect’ fish finger sandwich revealed Being vegetarian may partly be in one’s genes, study finds

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Health campaigners have called for the “overdue” release of new baby food and drink guidelines over concerns about the amount of sugar infants are consuming from popular shop-bought products. Action on Sugar, along with 16 other groups including The Royal College of Paediatrics and Child Health, Obesity Health Alliance, British Dental Association and the World Cancer Research Fund, have signed an open letter to Health Secretary Steve Barclay urging the release of the guidelines to ensure that all food and drink products marketed to babies are nutritionally appropriate. A letter has also been signed by baby food companies Babease, Little Dish and Little Freddie, calling for the release of the guidelines to create a level-playing field. Action on Sugar said many baby food brands were already reducing sugars but there were still products marketed as suitable for infants and young children with unsuitably high levels of sugars. Late last year, Action on Sugar analysed almost 100 baby and toddler breakfast products, finding that all of them included nutrition or health claims on their packaging and 86% used a “no added sugar” or “only naturally occurring sugars” claim, despite many adding sugar in the form of fruit or vegetable juices, concentrates, purees and powders. Earlier last year a British Dental Association (BDA) study of 109 baby pouches aimed at children aged under 12 months found more than a quarter contained more sugar by volume than Coca-Cola, with parents of infants as young as four months being marketed pouches that contained the equivalent of up to 150% of the sugar levels found in the soft drink. A survey of more than 1,000 UK parents with children aged six to 36 months old found 91% supported the Government in taking action to ensure all food and drinks available in the baby aisle were nutritionally appropriate according to NHS recommendations. An unhealthy diet high in saturated fat, salt and sugar and low in fruit and vegetables is the biggest cause of preventable ill health globally Dr Kawther Hashem, campaign lead at Action on Sugar It is recommended that infants under the age of two should avoid sugar-sweetened drinks and food with added sugar. After this, free sugars should provide no more than 5% of their daily energy intake (approximately 14g). Dr Kawther Hashem, campaign lead at Action on Sugar and research fellow at Queen Mary University of London, said: “An unhealthy diet high in saturated fat, salt and sugar and low in fruit and vegetables is the biggest cause of preventable ill health globally. “Given this, all food and drink companies should act responsibly and commit to improving their products as part of Government and NHS guidance and provide peace of mind for parents when buying foods for their young children.” A Department of Health and Social Care spokesman said: “We are developing guidelines for industry to improve the nutritional content of baby food and drink. “More broadly, thanks to our sugar reduction programme, we have delivered dramatic reductions in the amount of sugar in foods eaten by children – including a 14.9% decrease in the sugar content of breakfast cereals and a 13.5% reduction in yogurts and fromage frais.” Censuswide surveyed 1,004 UK parents of children aged six-36 months between November 2-3. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Period advice now being offered by Amazon’s Alexa Male characters in role-playing video games ‘speak twice as much as females’ The staggering spend of wedding guests revealed

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As we wave goodbye to summer and the low autumn sun signals a shift in seasons, a woodland vibe is suddenly where it’s at. Think harvest time, nature trails, fiery oranges, pumpkins, log baskets and cosy furnishings to come home to. Here’s how to style up your space and rework existing pieces with autumnal-themed decor and a countrycore aesthetic… 1. Autumn Harvest Floral Wreath – Orange, £27.99, The Range Adorned with autumnal shades of yellow, orange and burgundy with petite pumpkins peeking out, this rustic wreath can be hung on the door, or placed as a centrepiece to elevate your timely tablescape. 2. Yankee Candle Autumn Daydream, £29.99, Yankee Candle With top notes of clove, lavender, balsam and eucalyptus, we’ve a burning desire to evoke warming woodland scents for a homely ambience. 3. Emma Bridgewater Vegetable Garden Tomatoes Soup Plate, £25, Daisy Park With thoughts turning to comfort food, this is the soup plate to cosy up with. 4. Toadstool Ceramic Salt & Pepper Shakers, £18.50, Oliver Bonas We’ve fallen for these fairytale toadstools. 5. George Natural Reactive Glaze Dinner Set 12-Piece, £30, George Natural Vintage Ceramic Bottle, £12, Direct.asda Think cottage-style interiors, reclaimed wooden tables, rustic woven hanging baskets – and this timeless stoneware is the finishing touch. 6. Glass BonBon Jar Set of 2, £32.90, Solavia Glassware What could be lovelier than rambling through the countryside and foraging for pine cones, conkers and their spiky green shells? These glass vessels are perfect for showcasing favourite finds. 7. George Orange Halloween Pumpkin Teapot, £8, George Orange Halloween Pumpkin Serving Bowl, (23.3 x 20.3 x 28.5cm), £12, rest of items from a selection, Direct.asda It’s pumpkin season which means earthy, sweet squash recipes topped with a warming cuppa. 8. Geometric Square Scatter Cushion Cover, Brick, £12.99, Fausley Log Carrier, £62.99, and other items from a selection, Wayfair Time to transition your soft furnishings – switch out light covers and throws for heavier fall fabrics. Chunky cushions, faux fur, thick knits and a log basket are your best bet to get the look. 9. Autumn Harvest Pod Garland, £55, Sophie Allport This harvest garland features faux leaves, simple straw, pinecones and seasonal berries for an autumn colour palette. Lay on a fireplace or drape along a windowsill and style with LED pillar candles… 180cm of length to play with. 10. British Wildlife Collection – Hedgehog Side Plate, £22.50, Jimbobart When it comes to prickly friends, this sweet side plate imbibes thoughts of country living and spotting hedgehogs amongst the hedgerows. 11. Hello Pumpkin Autumn Cushion, £18, Next Every accent chair calls for a pumpkin cushion to snug into this time of year.

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