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Chrissy Teigen and John Legend have announced the arrival of their fourth child, a baby boy born via surrogate. On Wednesday, the cookbook author, 37, and the “All of Me” singer, 44, shared the news that their family had expanded once more on Instagram, where they revealed they’d welcomed a son named Wren Alexander Stephens on 19 June. On Teigen’s Instagram, she reflected on the couple’s surrogacy journey in a lengthy post, in which she revealed that she’s wanted four children for “as long as [she] can remember”. In the emotional post, Teigen then reflected on the loss of her and Legend’s unborn child, Jack, in 2020, with the model revealing that she didn’t think she’d be able to “carry any more babies on my own”. According to Teigen, who gave birth to her and Legend’s third child, a daughter named Esti, in January 2023, she and the singer reached out to a surrogacy agency in 2021 about the possibility of “having two tandem surrogates, each to bring us a healthy baby boy or girl”. However, Teigen revealed that, early on in the surrogacy journey, she also decided that she wanted to try getting pregnant “just one more time”. “If it doesn’t work, we will be okay. We’ve already seen the worst,” she wrote. “I promised I would be okay no matter what happened.” According to the Cravings author, at that point, she and Legend started undergoing IVF, which she noted was the same process that allowed the couple to welcome their daughter Luna, seven, and son Miles, four. “We made new embryos. We did my transfer, and were so happy to learn it worked - we were pregnant with our little girl, Esti,” Teigen wrote, adding that “around this same time,” the couple also met the “most incredible, loving, compassionate surrogate we could ever imagine”. In the candid post, Teigen revealed that the first embryo transfer to their surrogate “didn’t survive,” before noting how “hard” their surrogate fought to prepare for a second transfer. According to Teigen, she and Legend didn’t want to rush the process, and so they were “patient” as she enjoyed the first trimester of her pregnancy “with, of course, a little bit of fear that isn’t any different from any other expecting couple”. Teigen said she and Legend learned that their surrogate was pregnant with a boy as they “crept toward the safe zone” of her own pregnancy, with the celebrity chef writing that she and the family’s surrogate celebrated together with their “growing bellies, our families blending into one for the past year”. In the post, Teigen then revealed that she’d gotten to witness as the “most beautiful woman, my friend, our surrogate,” gave birth “just minutes before midnight” on 19 June. Teigen concluded the lengthy post expressing her gratitude to her surrogate for the “incredible gift” before sharing a photo of their surrogate and one of the couple holding their newborn child in the hospital. The final photo showed a close-up shot of the baby. “Our hearts, and our home, are officially full. And to our Jack, we know both their angel kisses are from you,” she wrote. Legend also shared the news of the baby’s arrival on his Instagram, where he posted a photo of himself surrounded by his and Teigen’s four children, as well as the photo of the couple cradling their newborn. “Wren Alexander Stephens, our new love,” Legend captioned the album. More follows… Read More Chrissy Teigen responds to critics claiming she has a ‘new face’: ‘I gained weight’ Chrissy Teigen praised for thanking team of four nannies in Mother’s Day tribute ‘My small rash turned out to be a parasite living in my leg after a beach trip’ Bre Tiesi reveals whether she’d have another child with Nick Cannon How do I get a mammogram screening?

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Before you jet set off for your next overseas trip, let’s discuss a vital part of your wardrobe. Figuring out a comfy travel outfit is a no-brainer if you already have a favorite Lululemon top or go-to pants for commuting hanging in your closet. However, it can be hard to know if your comfy sandals or favorite gym shoes can actually stand up to those vacation days when you walk well over 10,000 steps. These shoes may even need to take you from your first coffee to after-dinner drinks and all the miles in between — something that we rarely ask of our footwear back home. Travel shoes can include a variety of styles, but sneakers for international travel are truly the best route to go. Trust me, as someone who recently did a mini Europe tour for her honeymoon, I was so glad I resisted the temptation to pack less practical shoes like flats and heels. Your feet will be thanking you at the end of the day; I know mine did.

BBQs are just as much about the side dishes as they are the burgers and various grilled meats, but that doesn’t mean you’re limited to serving soggy lettuce. These Maldon Salt salad recipes deliver on everything from a fresh and vibrant orange and carrot salad with halloumi, to a light but flavour-packed pasta salad. Or get your greens in with a steak salad with broccoli, parmesan, and a chilli and herb dressing. Orange and carrot salad with grilled halloumi This orange and carrot salad, paired with barbecue grilled halloumi creates the perfect salad for any summer dinner party. Ingredients: 2 Navel oranges 2 blood oranges 2 carrots 200g halloumi cheese 2 tbsp black olives 2 sprigs of fresh mint 4 tbsp extra virgin olive oil Maldon Salt 1 pinch of cumin Freshly ground black pepper Method: 1. Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice ½ a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later. 2. Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl. Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together. 3. Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of Maldon Salt for seasoning. Pasta salad The simple yet delicious pasta salad is easy to make, perfect for the hot summer months when craving for something light but packed full of flavour. Ingredients: 350g short pasta 150g cherry tomatoes 1 bag of mini mozzarella balls 16 black olives 8 anchovy fillets in oil 2 tbsp chopped toasted pistachios or pine nuts 16 capers ¼ medium red onion 4 tbsp extra virgin olive oil 4 sprigs of fresh basil with small leaves Maldon Salt Black pepper Method: 1. Wash, dry and chop the tomatoes into eighths, place them in a salad bowl and season with Maldon Salt and pepper. 2. Add the drained mozzarella balls, olives, capers and chopped onion and drizzle with olive oil. Drain the anchovies and add to the mix. Wash and dry the basil and then remove the leaves from the stem. 3. Cook the pasta al dente in plenty of salted water, according to the instructions on the packet, then drain and cool under cold running water. Once fully drained, mix the pasta in with the rest of the ingredients in the salad bowl. 4. To plate up, place the anchovies on top, sprinkle on the pistachios and basil leaves and serve at room temperature. Steak salad with purple broccoli, parmesan, and chilli and herb dressing A beautiful seared steak salad recipe paired with the best in season purple sprouting broccoli and broad beans. Ingredients: 400g sirloin steak 100ml plive oil, plus extra for frying A handful of chopped parsley A handful of chopped coriander 1 red chilli, deseeded and finely chopped 200g purple sprouting broccoli 150g broad beans, blanched 50g wild rocket 25g aged parmesan 20g toasted pine nuts A pinch of Maldon Salt Method: 1. Preheat the oven to 180C. 2. Begin by cooking the steak. Make sure your meat is out of the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. Get a frying pan or griddle pan on the heat get it to a nice high heat. Drizzle some olive oil onto your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice a hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take a good 5 minutes on each side. You want good, deep caramelization on all sides of the meat. 3. While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10-12 minutes until tender and starting to char slightly. 4. Once the steak is cooked to your liking – we’ve served it medium rare here – remove from the pan and leave it to rest on a chopping board. The resting time is key! It helps keep all the cooking juices to stay absorbed inside before slicing. 5. While your meat rests, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside. 6. On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans. 7. The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients. 8. Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve. Recipes from Maldon Salt. Find more at maldonsalt.com/recipes-tips-blog