The 2023 MTV Video Music Awards (VMAs) have arrived, and the stars are pulling out all the fashion stops. The VMAs take place on Tuesday 12 September, as fans and fellow performers celebrate the best music videos and artists of the year. The official ceremony is scheduled to air live from the Prudential Center in Newark, New Jersey, beginning at 5pm PST/ 8pm EST. Returning as the VMA host for the second year in a row is Nicki Minaj, who will also be performing. Cardi B and Megan Thee Stallion are also set to perform, along with Demi Lovato, Olivia Rodrigo, Doja Cat, Fall Out Boy, Karol G, Kelsea Ballerini, Måneskin, Reneé Rapp, Shakira, Sabrina Carpenter and Future. Taylor Swift is also set to make an appearance, as she leads this year’s nominees with eight nods. While many viewers are looking forward to show-stopping performances from their favourite artists, the VMAs has also been known for pulling out some memorable fashion moments, such as Lady Gaga’s iconic meat dress. Here’s all the best dressed artists on the 2023 MTV VMAs red carpet. Olivia Rodrigo Olivia Rodrigo dazzled in a low-cut silver column dress. She styled her long hair brown straight, with a center part. Doja Cat Doja Cat wore a barely-there, white Apocene dress that closely resembled spider webs. The look featured sparse, white fabric draped across her body, with a pair of nude underwear hidden underneath the ensemble. She paired her red carpet fashion with see-through heels, diamond drop earrings, and silver bracelets. Read More What time does the 2023 MTV VMAs start and how to watch? Taylor Swift and SZA lead 2023 MTV Video Music Award nominations MTV Video Music Awards return Tuesday, with an all-female artist of the year category Pro-gamer Jukeyz ‘died for two minutes’ after cardiac arrest which left him ‘scared to sleep’ Fashion executive and breast cancer survivor uses her NYFW show to raise awareness Blake Lively fans wowed by Seventies-inspired gold jumpsuit at New York Fashion Week

The Prince of Wales has teamed up with popular YouTube channel, Sorted Food, to create the first Earthshot Burger. The veggie burger was created with Earthshot Prize-winning products, and a video posted on YouTube shows William handing out meals from a food van in central London with the Sorted Food chefs. The burger, filled with vegetables, spices, pickles and finished with a minty vegan mayonnaise, was developed by the sustainable packaging start-up Notpla (winner of the Build A Waste-Free World category), environmentally-friendly stove company Mukuru Clean Stoves (winner of the Clean Our Air category), and Kheyti’s Greenhouse-in-a-box, winner of the Protect and Restore Nature category. The collaboration is part of The Earthshot Prize’s new partnership with YouTube, to encourage users to create more content around climate change. Here’s how you can make your own at home… The Earthshot Burger Ingredients: (Serves 4) For the pickle: 1 cucumber, 2mm slices 1 mouli, peeled and cut into 2mm slices 200ml white wine vinegar 75g caster sugar 1tsp chilli flakes 1tbsp coriander seeds ½tbsp fennel seeds 1tsp mild chilli powder 1tbsp ground coriander seed 1tsp garam masala For the burger mix: 6tbsp vegetable oil 2tsp cumin seeds 1tsp mustard seeds, brown 1 red onion, peeled and finely chopped 6 cloves garlic, peeled and minced 40g ginger, finely chopped 2 green chillies, finely sliced 1tsp turmeric 1 red pepper, deseeded and sliced 200g white cabbage, shredded 200g cauliflower, finely chopped 100g green beans, finely sliced 500g white potato, steamed and cooled 30g coriander leaves, chopped For the sauce: 200g vegan mayonnaise 60g coriander 20g mint, leaves only 20g ginger, peeled To serve: 4 burger buns, sliced and toasted Method: For the pickle: 1. Place the sliced cucumber, mouli and one tablespoon salt in a large mixing bowl and mix well. Allow to sit for 30 minutes. 2. Add 400 millilitres water, vinegar, sugar and spices to a medium saucepan and bring to a simmer over a high heat. Once simmering, remove the pan from the stove. 3. After 30 minutes, tip the salted cucumber and mouli into a colander and rinse under cold running water then add them to the warm pickle liquid. Stir well and allow to cool. For the burger mix: 4. Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and mustard seeds and fry for two minutes until fragrant and starting to pop. 5. Add the onion, garlic, ginger and chillies, along with a pinch of salt and continue to fry, stirring occasionally for five to seven minutes until the onion is starting to colour. 6. Tip in the spices and stir to combine. 7. Tip in the sliced pepper and continue to cook for five minutes until the pepper softens and releases its liquid. 8. Add in the cabbage, cauliflower and green beans, stir everything together and cover the pan with a lid. Allow the vegetables to soften for five minutes. 9. Coarsely mash the potatoes in a bowl and then add them, along with the coriander to the pan. Stir everything together and taste and adjust the seasoning. You are looking for a thick mashed potato texture. 10. Remove the pan from the stove. For the sauce: 11. Add the mayonnaise, herbs, ginger and a generous pinch of salt to the jug of a blender and puree until smooth. Taste and adjust the seasoning. To serve: 12. Divide the mashed potato and vegetable filling between the toasted buns. Top each with a couple of pinches of pickled vegetables and finish with the herb sauce. Read More ‘Nicely cooked’: Watch moment Prince of Wales serves burgers to surprised diners in London The dish that defines me: Frank Yeung’s prawn wontons Seann Walsh explains reason behind his ‘strange request’ at restaurants

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