Country music star Garth Brooks has extended his new Las Vegas residency with 18 additional dates in 2024

Bianca Censori, an architectural designer reportedly married to Kanye West, has shocked fans after modelling a risqué outfit for fashion brand Mowalola. The 27-year-old appeared in a post on Mowalola’s Instagram page wearing black thigh-high heels and black body tape in the shape of a cross that covers her crotch and derriere. A square of body tape also covers her breasts. Censori is rumoured to have married West, who is known as Ye, earlier this year in a non-legally binding ceremony. The couple first appeared in public together in January and were recently seen holding hands in California. The outfit, designed by former Yeezy employee Mowalola Ogunlesi, left fans feeling confused. “Why does she look like a SIMS 4 [non-player character]?” one person asked, referring to the popular life simulation video game. “Is this real life?” “Where is the fashion?” another critic demanded, while a third added: “It’s giving… Brazilian wax, but make it fashion.” Others joked that they would wear the design to church, with a fan writing: “Finally, been looking for a new church outfit.” It also gained approval from Julia Fox, known for her own risque style, who left a string of heart-eyed emojis under Mowalola’s Instagram post. However, others pointed out that the outfit appears at odds with Ye’s Christian faith, which he has publicly proclaimed in his music and interviews. “This doesn’t look very Christian,” one person said, while another agreed: “That ain’t Christ-like.” Censori, who was hired as an architectural designer for Ye’s company Yeezy in 2020, reportedly wed the Donda rapper in a private ceremony this year. The couple have not filed a marriage certificate. In November, Ye’s divorce from Kim Kardashian was finalised two years after they separated. The former couple have “equal access” to their three children, North, nine, Saint, seven, Chicago, five, and Psalm, four. Ye and Kardashian were married for nearly eight years before the SKIMS mogul filed for divorce in February 2021. Since splitting from the reality star, West has been romantically linked to Fox, social media star Chaney Jones, and model Irina Shayk. Read More Women are wearing ‘subway shirts’ over outfits to deter ‘creepy’ men Anna Nicole Smith’s ‘secret’ girlfriend says she ‘married late model in the backyard’ Kim Kardashian’s son Saint, seven, admits to telling her she’s ‘nothing’ to him Kanye West to buy Parler as George Floyd estate threaten to sue - live Kanye West hits out at Pete Davidson and Trevor Noah George Floyd’s family may sue Kanye West over claims about his death

Cambridge Dictionary announced its word of the year for 2023 this week, and we have

A crucial deal aimed at averting a global food crisis following Russia's invasion of Ukraine has been extended for two months.

My mum makes this incredible stir-fried cabbage to accompany our curries, so one day, I thought, ‘I wonder how this would work as a fritter?'” says former Bake Off contestant Crystelle Pereira. “I am pleased to report that the result is an absolute delight. I fry them in coconut oil to form crispy, aromatic patties and serve them with a cooling coconut yogurt dip.” Goan-inspired coconut and cabbage fritters Makes: 3 small Ingredients: 1 large white potato (200–240g), coarsely grated 1 medium brown onion, grated 1½ teaspoons fine sea salt 5 tablespoons coconut oil 7 curry leaves 2 teaspoons cumin seeds 1 teaspoon mustard seeds ¼ white cabbage (130g), finely shredded (I use a mandoline) 20g desiccated coconut 2 large eggs ¼ teaspoon ground turmeric 2 tablespoons plain flour 1 teaspoon ground black pepper 1 thin green chilli/Indian finger chilli, finely diced For the coconut yogurt dip: 4 heaped tablespoons unsweetened coconut yogurt Juice of 1 lime ½ teaspoon garlic powdera pinch of fine sea salt ¼ teaspoon chilli powder Method: 1. Place the grated potato and onion in a bowl with ½ teaspoon salt and mix well to combine. Transfer the mixture to a large colander over a sink and allow the excess moisture to drain while you prepare the rest of the ingredients. 2. Now temper the spices. Gently heat 1 tablespoon coconut oil in a frying pan over a low heat and, once warm, add the curry leaves, cumin seeds and mustard seeds, frying for a few minutes until fragrant, making sure not to burn them as they will turn bitter. Tip these spices into a large bowl. 3. Using your hands, squeeze out as much moisture as possible from the grated potato and onion, then tip the drained mixture into the bowl with the spices, mixing well to combine. Add the cabbage, coconut, eggs, turmeric, flour, 1 teaspoon salt, pepper and diced chilli and give this one last final mix to combine everything together. 4. Now fry the fritters. Place the remaining oil in the same frying pan used to temper the spices, over a medium heat. Once the oil is hot, spoon a heaped tablespoon of the mixture into the hot oil, flattening it with the back of the spoon to make a fritter. Fry this for 2½ minutes on each side until crispy and golden, then transfer to a plate lined with kitchen paper, to soak up the excess oil. Repeat with the remaining batter. 5. Finally, make the dip. Place all the ingredients in a bowl and mix well to combine. To serve, dip the fritters in the yogurt sauce and enjoy! Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists by Crystelle Pereira is published by Kyle Books, priced £22. Photography by Vanessa Lewis. Available Now.

Beyond her singing skills and amazing content, Bella Poarch has also been a style inspiration for many

Jennifer Lopez is setting the record straight on her relationship with alcohol as the owner of her own recently launched cocktail brand, after having been previously known to not imbibe.

When you want to make your space feel beach beautiful, creating a coastal feel not only adds character – but everything feels that much more chilled. Inspired by summer’s seaside vibes, sunshine and the relaxing sound of ocean waves, think cool blues, natural elements and decor with some rugged flair… 1. ProCook Melamine Tableware Serving Bowl, £8.99; Dinner Plate, £4.99, Side Plate, £3.99, ProCook Summer salads will love this Mediterranean-inspired tableware, which pair well with seashells scattered along your tablescape. 2. Seaview Organic Cotton Table Runner, £45, XV Stripes This nautical print is tailor-made for seafood appetisers. 3. Blue Stripe Tufted Seat Pads, £15 each (was £25), The White Company Whether you’re perching on a patio seat wall or revamping your garden furniture, these trendy tufted seat pads will cushion you in style. 4. Flock of Seagulls Wall Art, £140, The Coastal Lifestyle Company This coastal inspired wall art with white metal seagulls brings home the sound of gulls, crashing waves and thoughts of clifftop walks. 5. Eat Drink Relax Napkins – Set of 4, £19.60 (was £28) rest of items from a selection, The White Company When you want to say it with words, these embroidered napkins make a stylish statement. 6. FlipFlop Beach Bag, £40, Basket Basket A great styling tool, raffia baskets can be hung from hooks – and they always look chic when placed nonchalantly around the house. 7. Desenio The Summer Coast Gallery Wall: 3 Posters, 3 Frames, £109.14, (was £138.65), Desenio When it’s time to settle down with a sundowner, these posters are right on point with their mood-boosting images to inspire a Riviera lifestyle. 8. White Conch Shell Vase, £24, Bon Bon Fistral Conch vases are particularly trendy right now, and this one is especially fetching with its matt white finish. Fresh or faux white flowers – such as creamy-white gardenias – will up its fabulousness. 9. St Eval Scented Coastal Collection: Tin Candles in Sea Salt, Samphire & Sage and Sea Mist, £13.85 each, St Eval A scented candle will bring you to the Cornish coast and the therapeutic effects of the sea. 10. Coral Wall Art: Marine Blue Coral Art Prints, Unframed, from £18 each, Beach House Art Looking to create a beautiful backdrop with coral and marine blues? These eye-catching prints will make a modish addition to any scheme. 11. Beach Text Cushion, £21, The Coastal Lifestyle Company Whether it’s a waterfront property or urban living, this denim-look scatter cushion will elevate any space.

Reading for pleasure in early childhood can help youngsters perform better at school and boost their mental health as they enter teenage years, a study suggests. The study of more than 10,000 children found that those who started reading for fun at a young age performed better at cognitive tests and showed improved “brain structure” in adolescence. For “optimal” results, children should be reading for 12 hours every week, academics from the universities of Cambridge and Warwick in the UK, and Fudan University in China, found. Their study, published in the journal Psychological Medicine, analysed data on the children, all from the US, including interviews, cognitive tests, mental and behavioural assessments and brain scans. We encourage parents to do their best to awaken the joy of reading in their children at an early age Professor Jianfeng Feng They then compared information on children who began reading for pleasure before they turned nine against those who started later, or not at all. Of the 10,243 participants studied, just under a half (48%) had little experience of reading for pleasure or did not begin doing so until later in their childhood. The other half had between three and 10 years’ reading for pleasure. Those who started reading for pleasure at a young age were found to perform better on cognitive tests, which measured verbal learning, memory and speech development, and school academic achievement, when they were teenagers. These children also had better mental wellbeing, showing fewer signs of stress and depression, as well as improved attention and fewer behavioural problems such as aggression and rule-breaking. They also tended to use screens less and slept longer. Academics also analysed brain scans of teenagers and found that those who started reading for pleasure at a young age showed moderately larger total brain areas and volumes, and also showed differences in brain regions previously shown to relate to improved mental health, behaviour and attention. “Reading isn’t just a pleasurable experience – it’s widely accepted that it inspires thinking and creativity, increases empathy and reduces stress,” said Professor Barbara Sahakian from the Department of Psychiatry at the University of Cambridge. “But on top of this, we found significant evidence that it’s linked to important developmental factors in children, improving their cognition, mental health, and brain structure, which are cornerstones for future learning and well-being.” Professor Jianfeng Feng from Fudan University in Shanghai, China, and the University of Warwick, added: “We encourage parents to do their best to awaken the joy of reading in their children at an early age. “Done right, this will not only give them pleasure and enjoyment, but will also help their development and encourage long-term reading habits, which may also prove beneficial into adult life.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Stan Wawrinka on setbacks, preparing for Wimbledon and friendship with Roger Federer Hacks for saving money on school uniforms King Charles and Queen Camilla surprise spa guests in bathrobes at eco-village

When Lewis Hamilton took the chequered flag at the inaugural Saudi Arabian Grand Prix in December 2021, after one of the most action-packed and demanding races of his career, the Brit stood on the podium proud. Defiant, even. With the awe of a competitor on the brink of history, he leapt off top-spot and pointed towards his team down below. A 103rd win was sealed; No 104 a week later would seal a record-breaking eighth crown. Max Verstappen, meanwhile, abruptly left the stage. That was then. This is now. In the 18 months since that win in Jeddah – a win which brought him level on points with Verstappen in 2021’s title race for the ages – Hamilton has been on the podium 12 times. No 12 was secured in impressive fashion from fourth on the grid in Spain on Sunday. Eight ‘second-place’ finishes; four ‘third-place’ results. But zero wins. Of course, the first of those 12 will be talked about until the cows come home. It seems borderline unfathomable that Hamilton could be so close to an eighth world championship then and still hunting that 104th grand prix victory now. Abu Dhabi 2021 was the cruellest of near-misses. But even since then, with Red Bull taking Mercedes’ mantle at the front of the pack, Hamilton’s racing has remained at an ultra-high level. Last year, he had a mid-season streak of five podiums in a row, with Silverstone his best opportunity to stand on top once again. A mid-race safety car ruined his strategy, with Carlos Sainz instead emerging as a winner in F1 for the first time. Yet it was Austin in October, with Verstappen’s second title already wrapped up, that was tougher to stomach. Hamilton was leading with five laps to go but, ultimately, was powerless to stop Verstappen’s Red Bull surging past him. This, indeed, is what will be most excruciating for the 38-year-old. No opportunities have been squandered. In fact, openings have largely been self-induced, with Hamilton having to make moves on Sunday to make up for a weak qualifying record on Saturday, such was the volatility of Mercedes’ car. And yet, Russell was the one who capitalised in Brazil last November, following a sprint victory at Interlagos with his debut grand prix win. Hamilton came home second. Russell also claimed Mercedes’ sole pole position last year, in Hungary, while Hamilton has also not qualified first since Saudi 2021. Outwardly at least, Hamilton’s confidence in Mercedes is unaffected, despite an 18-month period riddled with frustration. So much so that a new contract is on the verge of being signed by both parties. Yet for the fierce competitor inside, such a drought will be agonising. Upcoming races at Montreal and Silverstone represent more glimmers of hope, as the new-and-improved Mercedes car evolves. But, frankly, Verstappen and Red Bull remain in a league of their own. Russell was mocked after the first race of the season in Bahrain when he claimed Christian Horner’s team could win every race this year. It, remarkably, does not seem so farcical now. As for Hamilton, that record-breaking eighth title seems further away than ever, with the man himself already talking about 2024. Yet breaking the longest losing streak of his career will, instead, be the predominant goal in the forefront of his mind come Canada and the traditional European season thereafter. Read More Max Verstappen says Lewis Hamilton title fight ‘would be great for the sport’ Lando Norris reacts to Lewis Hamilton collision that ruined his Spanish Grand Prix Max Verstappen maintains dominance but Mercedes show their teeth at Spanish Grand Prix

In Cartmel, a picture-postcard Cumbrian village on the cusp of the Lake District, chefs in their whites are scurrying across the cobbled streets like an army of well-dressed worker ants. Some are heaving wheelbarrows stacked with mounds of freshly picked vegetables, still earthy from the farm; others are dashing from one building to another, precariously balancing enormous stacks of clean pans. They all have one thing in common: they work for Simon Rogan. If they’re the workers, he’s the queen. This well-rehearsed choreography is a typical sight every morning in Cartmel, where the Michelin-starred chef – one of only eight to own a three-starred restaurant in the UK – set up shop 20 years ago. After a decade of working at various levels in restaurants around the country (including a placement under Marco Pierre White and two years at the three-star Lucas Carton in Paris), Rogan was keen to open his own restaurant. Priced out of Hampshire and Sussex, he looked further afield and found a rundown 800-year-old former smithy in Cartmel available to rent. “I didn’t come here for anything as glamorous as the area or the scenery or the people,” he tells me, having just taken me on a tour of said area to meet said people. “It was just for this building. I was desperate for my own restaurant. I felt like I had never really achieved the things that I’d wanted to working for other people. I wanted to make my own mistakes and be in control of our own destiny. I know it sounds cheesy, but it’s true.” He made an offer on his way back from his first visit to the area, and L’Enclume was born. “Once you realise where you are, you think: s***, this is beautiful,” he adds, laughing. Over the next two decades, the ambitious chef transformed the Cumbrian village into a culinary destination unlike anywhere else in the UK. It’s now home to not only L’Enclume – awarded the environmental green star in 2021 and the coveted third star in last year’s Michelin Guide – but also the one-starred neighbourhood eatery Rogan & Co, and Aulis, L’Enclume’s six-seater chef’s table behind the main restaurant. He also put his name to Henrock, a more informal and relaxed offering just a half hour’s drive away at Linthwaite House, overlooking Lake Windermere. The engine behind this mini empire, and the reason I’m here, is Our Farm, a 12-acre plot in Cartmel that supplies the majority of the restaurants’ ingredients. A sustainable, closed-loop growing operation had always been “at the back of his mind”, Rogan says. He was inspired by his father, a fruit and vegetable salesman who would bring home a box of the day’s best produce, teaching him the importance of using every part of the ingredient. When they arrived in Cartmel to get started, though, “the standard of produce”, Rogan says “was absolutely rubbish. The reason we got into farming was my frustration at the ability to buy a perfect radish, which is the easiest thing in the world to grow.” They rented a small plot close to the restaurant, and filled in the gaps with local suppliers. But, back in 2002, it was too expensive to buy organic. “Things were triple the price they are now,” Rogan tells me, taking a sip of his beetroot juice at the Aulis counter. “So we bought little bits and pieces here and there alongside the normal suppliers. Then we had the opportunity to take over the farm. That’s when we thought: ‘Right, let’s start growing radishes.’” What started as a little garden has become something bigger than he could ever have anticipated. A restaurant growing its own produce is not a groundbreaking concept, but a kitchen garden this is not. You won’t find pristine beds and trimmed rose bushes and arty ornaments. But you will find a patchwork of muddy fields growing hardy vegetables, the topsoil painstakingly “fluffed” by hand; a regiment of polytunnels housing the more finicky plants, delicate micro herbs and other culinary experiments (I try something that tastes like pickled onion Monster Munch); and enormous hand-rotated compost bins that process all the food waste from the restaurants into mulch for the farm. All this is surrounded by hedgerows that have been carefully curated to attract birds and other wildlife to act as natural pesticides. None of this would be possible without head farmer John Rowland. Regenerative agriculture might be his trade, but birds are his true passion. During a tour of the farm, he lists off the species he’s seen circling overhead, drawn by the blackthorn, hawthorn, rowan and birch trees he’s been planting on the borders. “We cater for the birds more than the people,” he tells me, in a Welsh accent so bucolic I wonder whether he’s been shipped in specifically for the tour. “Everything on the farm has a use, and not only in a culinary way. The seeds and the berries attract the birds onto the farm. The birds are my pest control, so the more I can attract to the farm, the more pest control I have, and that is fantastic for birdlife. In Britain, we’ve lost 84 per cent of our bird species, but this area is really rich because of these techniques.” While he might prefer looking upwards, it’s what’s beneath our feet that Rowland is really focused on. “The life is in the soil,” he says, grabbing a great fistful of the stuff. “You have hundreds of types of fungus right here. We don’t want to disturb that biome in the ground so rather than rotavating the soil [breaking up the earth with a machine ready for planting] and destroying the millions of organisms that live in it, we build a six-inch layer of compost on top and aerate it with a fork. Once you’ve done that, each year you just top it off with an inch, and that’s regenerative farming,” he says matter-of-factly, clapping the dirt from his hands. Well, that’s the gist anyway, and while it’s perhaps a little more complicated than that, Rowland struggles to understand why more people aren’t farming in this way. “We’re the most nature-depleted country in the world. We’ve lost our wildflower meadows, we’ve lost our insect population, we’ve lost our wild songbird population. They’ve taken the hedgerows away to make the fields bigger. All the natural food in our countryside is being lost to intensive farming.” Regenerative techniques like those Rowland is putting into practice on Our Farm would go some way to reclaiming it, he says, but “it’s a shame that they don’t realise that”. He pauses for a moment, then corrects himself: “Well, it’s not that they don’t realise it. They know. It’s just that they want intensive farming because it makes them money and it’s wrong because we are killing everything.” How this translates to the table at L’Enclume is manifold. Every dish on the menu begins life on the farm, where Rowland will flag what’s in season and at its best, or suggest something new he’s been experimenting with. Or it might start as an ingredient foraged from the countryside or sourced from a local supplier. The idea is then tweaked in the development kitchen at Aulis, before it finally makes its way to the pass at L’Enclume. This results in a transient snapshot of Cumbrian cuisine that changes every time you dine, and a menu quite unlike anything else I’ve come across. When I visit in February, Boltardy beetroot – a variety chosen for its resistance to erratic weather – shines in a bitesize tart with smoked pike-perch fished locally, and perilla, a Southeast Asian herb cultivated on the farm that adds notes of mint and licorice. Elsewhere, there’s lovage and rose hip and lemon thyme, all foraged; there’s Cornish cod and Mylor prawns and potted shrimp and Maldon oysters; sweetcorn and champagne rhubarb from the farm that were fermented after they were harvested last summer so they could be used year-round; and an enormous selection of British cheeses, including Tunworth, which is frozen and crumbled in a palate-perplexing, salty-sweet dessert. It happens to be my favourite dish. Managing a farm-to-fork operation this complex, not to mention the empire, is no mean feat. “I could pretty confidently be a tax exile given how little I am in the UK at the moment,” he jokes. When we chatted in February, the team was preparing to revive their pre-Covid plan for a five-week residency in Sydney, which concluded this month. The punchline, of course, is the delay meant Aussies were given a taste of not a two-star L’Enclume, but all four stars. Given Australia is yet to receive a Michelin Guide and is not particularly well known for its agricultural sustainability, it was an interesting move, but one there is clearly appetite for. Despite the $420-a-head price tag, it was sold out, serving more than 4,000 diners. While the food at L’Enclume, at home and abroad, is clearly special, it’s the people that set it apart from other restaurants in this league. Their hospitality, affability and, perhaps most noticeably, northern accents, are not typically what you find at this price bracket (£250 a head for the tasting menu, plus £100-£290 for a pairing). Stuffiness is neither present nor tolerated. Many of the staff have been with Rogan since the beginning, switched between the restaurants, or left for pastures new only to return. “We get a lot of people coming back – only the ones we want, anyway,” he says slyly. There’s certainly been a few famous quarrels. The “Rogan alumni” is a term thrown around a lot during my visit, and includes Mark Birchall, who was executive chef at L’Enclume during its two-star era before setting up a curiously similar “restaurant with rooms”, Moor Hall, in Lancashire, which also boasts two stars and a further green. Then there’s Dan Cox, who cut his teeth at Rogan’s now-closed Fera in Claridges as well as L’Enclume, and helped him set up Our Farm in the early days. He’s now down in Cornwall, running the farm-to-table Crocadon. But, generally, people are drawn back to L’Enclume for the variety it has to offer. “Look around the country,” says Rogan, “and [other restaurants] haven’t got any staff because they can’t offer as many career progression opportunities for people. I suppose that makes them lucky. “It’s about not spreading yourself too thin. We’re only able to do these things because these guys are really, really hungry.” Acknowledging that hunger, he established the Simon Rogan Academy in 2021 to “nurture aspiring chefs”. It includes paid work across the Cartmel restaurants, and culminates in a week-long placement at his restaurant Roganic in Hong Kong. In the beginning, “we thought that maybe if we had just a third of them left at the end of the quarter, it’d be brilliant,” Rogan tells me. “But almost all of them stayed on! And now they all want jobs” – he comically rolls his eyes – “but really it’s great.” As I drift between the farm and the Cartmel restaurants, everyone hard at work but always smiling, it strikes me that L’Enclume isn’t just a restaurant; it’s a story. And its influence is immense. “Sustainability”, “farm-to-table” and “regenerative agriculture” were mere whisperings 20 years ago. Now they’re affixed to almost every new menu, and you could say they were born here. The people I’ve met could well be the next batch of Rogan alumni, attracting Michelin’s attention with their own restaurants in years to come. If it takes 20 years to craft a legacy like this, then I’ll make sure I come back in 2043. For more information about L’Enclume, visit www.lenclume.co.uk and for more information about Simon Rogan and his other restaurants visit www.simonrogan.co.uk Read More Why I won’t be doing Veganuary this year – or ever again Marina O’Loughlin is wrong – there’s joy in solo dining Michel Roux Jr announces closure of renowned restaurant Le Gavroche to have ‘better work/life balance’ The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers

Domino's Pizza has long been a holdout of using third-party delivery apps in the United States. But now, the pizza chain has struck a deal with one of the world's largest food delivery services.