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Pumpkins, witches, black cats – forget it. If you want to slay at Halloween these days, you’ve got to think outside the box. Of course, few of us have the budget or on-call makeup artist to recreate Heidi Klum’s iconic worm get-up, but that’s no excuse not to cause a stir. The internet is awash with weird, wonderful and down-right mind-boggling costume ideas to get your creative juices flowing. And so, with October 31 just a few days away, indy100 has rounded up all the most brilliant and bonkers options to help you secure your place as the belle of the monster’s ball. Pick of the best 1. Taylor Swift and Travis Kelce We know you're as invested in this blossoming love story as we are, so get yourself an Eras-style dress and an NFL jersey and prove it. 2. Allan '"There are no multiples of Allan. He's just Allan." So forget Barbie and Ken – don a rainbow-striped flannel shirt and truly stand out from the crowd. 3. Succession's "ludicrously capacious bag" "What's even in there? Huh? Flat shoes for the subway? Her lunch pail? I mean, Greg, it's monstrous. It's gargantuan. You could take it camping. You could slide it across the floor after a bank job." You know what we're talking about. 4. Tanya from the White Lotus "These gays, they're trying to murder me." Gone but never forgotten. 5. ‘Instagram vs reality’ This is both easy to recreate and genius. (Just careful who you ask to be your "reality"...) 6. Bob Ross + painting Euphoria's Lexi inspired a whole generation of Bob Ross costumes. And now they're available on Amazon. Aaand... some weird ones 7. Deer in the headlights Someone came up with this idea and it actually got made. Oh, and it can be yours for a mere £64.99. 8. Spaghetti and meatballs Seeing someone clutching a pair of giant meatballs is not our idea of a Halloween treat. But, hey, if you're into it and you're based in the US, you'll just need to fork out $84.98 to recreate this look. 9. Light plug and socket We would argue that whoever came up with this had the opposite of a lightbulb moment.Though, to be fair, it is pretty creepy. (And can be yours for $31.99 – or around £26 plus shipping.) 10. A pair of trainers Look, we're not trying to be purists and we get that Halloween isn't all about cobwebs and zombies any more but, seriously, what the hell does a pair of sneakers have to do with anything? Honestly, if you think this one is for you, you can pay your £59.99 and jog on, as far as we're concerned. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings

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Maria Menounos has admitted that she felt like she was “exploding inside” due to severe pain from pancreatic cancer. Before the TV host was diagnosed with pancreatic cancer in January 2023, she recalled experiencing excruciating pain after she ate a farro salad while on a flight more than one year ago. At the time, she dismissed her alarming symptoms, according to Today. “It was like that kind of pain where you felt like you were going to explode inside,” she explained to the outlet. “I thought it was the farro. I thought that I must be getting really gluten intolerant and my stomach just was not handling this well.” Menuonos, 45, decided to go to the doctor after continuing to experience symptoms - such as bloating, diarrhea, and stomach pain - but despite undergoing an endoscopy and colonoscopy, doctors couldn’t find the source of Menuonos’ problems. Not only that, but a CT scan also indicated that her pancreas and other organs were fine. After the host’s “severe” abdominal pains continued, she elected to get a full-body MRI. The scan revealed that she had a 3.9-centimeter tumour growing on her pancreas, leading to her being diagnosed with stage 2 pancreatic cancer. “That’s why I keep saying to people: If the symptoms persist, so should you,” Menounos said. “You have to be your own advocate and you have to keep pushing. It’s exhausting, but your life really depends on it.” “You’ve got to listen to your bodies,” she added. “For me it’s: ‘Feel something, say something, do something, and keep doing the something until someone tells you what’s happening.’” In honour of the beginning of November’s Pancreatic Cancer Awareness Month, Menounos took her advocacy to the next level by appearing in a public service announcement for the Pancreatic Cancer Action Network (PanCAN). According to the American Cancer Society, more than 62,000 people are diagnosed each year with pancreatic cancer, while more than 49,800 are reportedly estimated to die from the disease in 2023 alone. One year after diagnosis, the survival rate of patients is at a low 20 per cent, and less than 10 per cent will reportedly continue to live five years later. Pancreatic cancer symptoms often don’t reveal themselves until too late. In February of this year, Menuonos spoke to People about her cancer journey. She stressed that people should seek answers about their health issues, in order to catch problems that may turn out to be much more. “I need people to know there are places they can go to catch things early,” she told the outlet at the time. “You can’t let fear get in the way. I had that moment where I thought I was a goner - but I’m OK because I caught this early enough.” Menounos’ experience with pancreatic cancer wasn’t the only time the host had been diagnosed with a tumour. In 2017, she was diagnosed and treated for a benign brain tumour. The former E! News anchor and her husband, Keven Undergaro, welcomed their first child together via surrogate in June, just five months after Menounos’ pancreatic cancer diagnosis. Read More Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Emilia Clarke feared being fired from Game of Thrones after brain haemorrhage Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Emilia Clarke feared being fired from Game of Thrones after brain haemorrhage

British strawberry season has finally arrived, albeit a month later than last year’s first harvests due to the unsettled spring weather. A cooler than average April and May means the nation can expect to enjoy bigger, juicier and sweeter strawberries this year due to a slower ripening period. But it’s the iconic summer occasions that mark peak popularity for the British strawberry. The slightly later season this year means British strawberries will be in their prime for Wimbledon, Royal Ascot, the Lord’s Test Match and Henley Royal Regatta. Nick Marston, chairman of British Berry Growers, the industry body that represents 95 per cent of berries supplied to UK supermarkets says: “Our strawberry crop has arrived a little later this year – but the good news is that they are well worth the wait. Cooler spring weather means that strawberries have ripened a little more slowly which allows them to grow particularly large – and the recent bright weather has boosted their sugar content ensuring they’re incredibly sweet tasting too. “Advanced growing techniques now mean we now produce fresh British strawberries from May right through to October. That’s great news for UK shoppers and it means big business for the UK economy too.” Despite the UK spending a whopping £778m on strawberries in the past 12 months, most of us (two-thirds) are storing them all wrong, according to a survey by the group. Marston says: “When it comes to storing berries, wash them and pop them in the fridge to keep them fresher for longer. However, remember to take them out a couple of hours before eating so they can warm up to room temperature to release their wonderful natural flavours and sugars. “Storing berries in glass mason jars or airtight containers can also help them last longer. Whilst laying berries on a paper towel to absorb moisture can also help maintain freshness”. They’re not just for covering in chocolate or dipping in cream either. From a superfood salad to a cooling punch, these strawberry recipes make the most of the cream of the British summer fruit crop. Superfood strawberry and pine nut salad Serves: 2 Ingredients: 100g strawberries 1 large avocado 100g kale 150g cooked wild rice 50g pine nuts 2 tbsp olive oil 2 tsp apple cider vinegar 1 tsp mustard Salt Pepper Method: Toast the pine nuts in a small pan for a few minutes until golden then leave to the side to cool. Thinly slice the kale leaves into strips. Whisk the olive oil, vinegar and mustard together with a pinch of salt and pepper. Massage the kale with this dressing for 5 minutes until the kale wilts down. Cut the strawberries into quarters and the avocado into chunks and mix this with the kale salad. Stir in the wild rice, a pinch of salt and toasted pine nuts and serve. Cheat: add black Thai rice instead or buy a pouch of ready cooked brown basmati and wild rice. Strawberry and raspberry ripple Eton Mess Make up the strawberry swirled meringues and fruit puree the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids, take out to the garden in a basket or pack into a cool box for a picnic pud. Serves: 6 Prep time: 35 minutes | Cooking time: 1¼-1½ hours Ingredients: 225g (8oz) strawberries, hulled 100g (4oz) raspberries For the meringues: 2 egg whites 100g (4oz) caster sugar To finish: 300ml (½ pint) double cream 200g (7oz) 0.1% fat fromage frais 225g (8oz) strawberries, hulled, roughly chopped 50g (2oz) raspberries Method: 1. Preheat the oven to 110C (225F)/gas mark ¼. Line a large baking sheet with non-stick baking paper. 2. Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve. 3. Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out! Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy. 4. Add 2 tablespoons of the berry puree then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet. Bake for 1¼-1½ hours or until the meringues may be easily lifted off the paper. Leave to cool. 5. To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais. Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries. Decorate with the raspberries. Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve within 1½ hours or the meringues tend to lose their crunch. Strawberry basil éclairs Strawberries and cream get the French treatment, what’s not to love! Makes: 16 Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 50g (2oz) butter, plus a little extra for greasing 150ml (¼ pint) water 65g (2½oz) plain flour, sifted 2 medium eggs ½ tsp vanilla extract To finish: 400g (14oz) strawberries, hulled, chopped 2 tbsp icing sugar, plus extra sifted icing sugar to decorate 3 tbsp fresh chopped basil leaves 300ml (½ pint) double cream Method: 1. Preheat the oven to 200C/180C fan/gas mark 6. Lightly butter 2 baking sheets and set aside. 2. Add the measured butter to a saucepan with the water, heat gently until the butter has melted then bring to the boil. Take off the heat add the flour and stir together then put the pan back on the heat and cook for 2-3 minutes, stirring continuously until the mixture forms a smooth glossy ball that leaves the sides of the pan clean. Cool for 15 minutes. 3. Gradually beat in the eggs and vanilla, beating well after each addition until all the eggs have been added and you have a smooth thick paste. If you have a food processor or electric mixer you might like to use this to save time. 4. Spoon the choux pastry into a piping bag fitted with a 1cm (½ inch) wide plain piping tube. Pipe 7.5cm (3 inch) long éclairs, leaving space between them to rise in the oven. 5. Bake for 20 minutes until well risen and golden, pierce each éclair with a small knife so that the steam can escape then transfer to a wire rack to cool. 6. Meanwhile mix the strawberries, 2 tablespoons icing sugar and basil together, cover the dish and leave at room temperature. 7. About 1 hour before you are ready to serve the éclairs, slit open the sides with a serrated knife. Whisk the cream until it forms soft peaks then fold in any strawberry juices. Spoon into the éclairs and top with the strawberries and basil. 8. Dust with sifted icing sugar and transfer to a plate and serve. Cook’s tip: Choux pastry isn’t as tricky as you might think to make, the secret is to weigh the ingredients accurately, don’t be over generous with one of the ingredients or the mixture may be too soft to pipe and use either metric or imperial not a mix of both! For chocolate fans: Spoon a little melted white chocolate over the top of the éclairs instead of adding the icing sugar. Iced berry punch This can be made in advance and chilled in the fridge overnight. Top up with white wine and chilled sparkling mineral or tonic water for a refreshing summer aperitif. Drivers can simply top up the cordial with sparkling water, tonic or lemonade. Add strawberry or herb flowers, even tiny pansy flowers to sections of an ice cube tray, then top up with water and freeze. Pop out of tray and add to punch just before serving. Makes: 10, 150 ml (¼ pint) glasses Prep time: 15 minutes | Chilling time: 4 hours or overnight Ingredients: 450g (1 lb) strawberries, hulled, sliced or raspberries (whole) 75g (3 oz) caster sugar Grated rind and juice 1 lemon To serve: A few ice cubes 75cl bottle dry white wine, chilled 1 sliced lemon 200g (7oz) fresh strawberries, halved or raspberries (whole) 1 litre (1¾ pint) sparkling mineral or tonic water, chilled Method: 1. Crush the strawberries in the bottom of a saucepan with a potato masher. Add the sugar, lemon rind and juice and heat gently for five minutes, stirring occasionally. Leave to cool. Mash once more then strain into a bottle or jam jar and chill overnight. Pour the chilled strawberry syrup into the base of a punch bowl, add some ice then the chilled white wine, sliced lemons and sliced strawberries. Mix together then top up with sparkling mineral or tonic water and serve immediately. 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