World hunger stopped rising in 2022 after growing for seven years but remains above pre-pandemic levels and far off track to be eradicated by...

Period and cycle tracking app Flo is unveiling a much-anticipated feature: Flo for Partners. The

Savvy beauty shoppers already know Dermstore is one of the most comprehensive destinations to shop expert-approved brands across skin care, makeup, and hair. And today, it’s kicking off an epic summer sale ahead of Memorial Day weekend. From May 22 to May 31, you can get up to 20% off some of Dermstore’s bestselling brands with the promo code SUN at checkout. In other words, enjoy scoring a hot deal on your favorite products. (Full price, who?)

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

Sienna Miller is currently expecting her second child, it has been reported by multiple outlets. Photographs of the Lost City of Z star published by People magazine reveal Miller with a visible baby bump while on a beach holiday in Ibiza. The 41-year-old actor was pictured in a brown string bikini, with gold accessories, and could be seen smiling as she enjoyed the sea breeze. In one image, she wrapped a grey towel with a red stripe around her hips, accentuating her growing bump. Her second pregnancy comes 10 years after the birth of her first child, Marlowe, whom she shares with her former fiance, The Sandman star Tom Sturridge. According to the outlet, Miller was seen spending time with her boyfriend, actor Oli Green, in St Tropez before arriving in Ibiza. She has not commented publicly on her pregnancy and it is unclear what stage she is in. The Independent has contacted Miller’s representative for comment. Last December, Miller opened up about being a parent to British Vogue. She said she “loves being a mother”, adding: “It’s what I do best.” However, the American Woman star has also felt “pressure” to expand her family after turning 40. Speaking to Elle UK, Miller described questions surrounding whether she should have more children and why she has not as “a really loud noise”. “Biology is incredibly cruel on women in that decade – that’s the headline, or it certainly was for me,” she said. “Then I got to 40 and I froze some eggs. Having been really focused on the need to have another baby, I’m just like, if it happens, it happens. That kind of existential threat has dissipated.” Miller and Sturridge dated from 2011 to 2015, and their daughter was born in July 2012. They continue to be good friends and co-parents, and have been known to travel together and stay at one another’s houses as they continue to put Marlowe first. “It’s not like there’s a structure for custody,” Miller told Elle UK in 2019. “We make it work. It’s not conventional.” Reflecting on her relationship with her daughter, Miller told People: “When you are raising a child you see aspects of your character in that person, reflected back, and it’s the most loving, intense relationship that I have. There’s nowhere to hide. “She knows me, I know her. She’s really stubborn, which is very like me. I see her as her own person but I also see genetic things. She’s heaven, my kid.” Read More No music, no ball games, no fun: society is wiping out play Comedian Mark Watson says three-year affair was way of avoiding ‘the fact I wasn’t special’ Rihanna and A$AP Rocky reportedly welcome second child together Jana Kramer reveals she couldn’t brush her teeth for three months while pregnant Mom documents at-home abortion to destigmatise abortion pills Rumer Willis addresses criticism over breastfeeding photo with her child

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Max Verstappen took pole position for the Belgian Grand Prix despite an X-rated radio row with his race engineer. Verstappen was embroiled in a squabble with Gianpiero Lambiase after he only just made it through to Q3 during a wet-dry session at Spa-Francorchamps. But the championship leader regained his composure at the business end of qualifying to demolish the opposition, finishing eight tenths clear of Ferrari’s Charles Leclerc with Sergio Perez third in the other Red Bull. Lewis Hamilton qualified fourth. However, Verstappen will only start Sunday’s race from sixth position as he serves a five-place grid drop for exceeding his gearbox allocation. Verstappen made it into the final phase by the skin of his teeth in 10th place and then vented his anger at his long-serving engineer. Verstappen accused his team of “s*** execution”, claiming he should have pushed harder on an earlier lap after the field switched from wet to dry rubber. “I don’t give a f*** that we are P10, mate”, he yelled over the radio. Lambiase snapped back: “OK, and then when the track was two seconds quicker for your final lap and you didn’t have any energy left, how would that have gone down?” A surly Lambiase added: “But you tell me what you want to do in Q3 and we’ll do it. Tyre sets, fuel, run plan.” But after taking pole, Verstappen, 110 points clear at the standings and on a run of seven-consecutive wins in his all-conquering Red Bull machine, said over the radio: “Sorry to GP for being such on the rant.” Lambiase replied: “Slowly getting used to it, Max.” Hamilton secured pole a week ago in Hungary, but he is facing an investigation from the stewards after he ran off the circuit at Eau Rouge before re-joining in front of team-mate George Russell in Q2. Russell was forced to slow down to avoid making contact with the sister Mercedes. Race control noted the incident before confirming they would investigate. It was an underwhelming afternoon for the Silver Arrows with Hamilton nine tenths slower than Verstappen, and Russell ever further back in eighth, 0.8sec adrift of his team-mate. Lando Norris finished seventh, a spot behind Oscar Piastri in the other McLaren. Daniel Ricciardo qualified a commendable 13th on his return a week ago, but the Australia will line up from the penultimate spot on the grid on Sunday. Ricciardo temporarily hauled his AlphaTauri through to Q2 only to see his lap time deleted for exceeding track limits. “F***, I am sorry,” said Ricciardo when informed of the bad news. “I just lost it through Turn 3. I am sorry.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How Max Verstappen and record-breaking Red Bull compare to Formula One greats I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I was very young when I started working in a local pizzeria in Caserta, the city near Naples where I grew up. I was 11 years old when I started working there, and stayed on for about eight years before moving to London to start my own business. But during my teenage years, one of the best memories I have is waking up to the smell of my mother’s ragu on Sundays. Neapolitan ragu is a specialty in the region, and we are very proud of it. It’s one of the two most famous varieties of ragu, the other being ragu bolognese, and uses whole chunks of beef and pork rather than ground meat. It must be cooked for a long time over a low heat, for at least eight hours, preferably 10 hours. My mother would get up at 5am to start making hers and it would continue to simmer slowly until the family is ready to eat in the afternoon. Sundays are special because it’s a time for the whole family, including our extended family, to come together and eat at the same table. My family comprised of my parents, my three siblings and myself, and we would usually be joined by my grandparents, aunts, uncles, cousins. We usually had anywhere between 15 to 20 people gathering on Sunday afternoons. It didn’t matter what commitments you had – on Sunday, you have to sit at the table with family. It’s the most important day of the week for us. The ragu is the dish that, for me, brings everything together: passion, love, happiness and strong ties with family. Because I worked late shifts often, I would wake up really late on Sundays, around 11am or 12pm. So by the time I wake up, the beautiful aroma of the ragu that has been cooking since 5am will have filled the whole house. I would wake up so hungry. My breakfast on these days would simply be a hunk of bread, torn and dipped straight into the still-simmering sauce, with some parmigiano reggiano sprinkled on top to help cool it down. Every family has their own way of eating ragu. You can dip bread in it, like I did for breakfast, but it is most commonly eaten with pasta. Some people have it with gnocchi while others might use a short pasta or spaghetti. But it does have to be a robust pasta shape, you can’t have ragu with a really small pasta, or it won’t stand up to the sauce. No one makes ragu like my mother’s. I could go to any restaurant, even those with Michelin stars, and it wouldn’t come anywhere close to hers. I strongly believe her secret ingredient is just her love for cooking for her children, as the dish needs that passion to make it taste so good. I never woke up at 5am to try and make it with her, it was so hard when I was a teenager! But when I did start to learn how to make it, it was very difficult to get up that early. I don’t know how she did it for so many years. In my restaurant, Napoli on the Road, I make a pizza with the slow-cooked ragu as a topping, along with a parmigiano reggiano cream. I call it Ricordi D’infanzia, which translates to “childhood memories” because it holds such strong nostalgia for me. But I still can’t make it like my mother does. When I go home to Caserta to see my family, I do try to wake up at 5am to make it with her. I’m less stressed about work when I’m there so I can usually do it, but when I’m back in London it’s hard to get up at that hour when you finish at midnight at the restaurant. Like most mothers who pass down their recipes, there are no accurate measurements to my mother’s ragu. Sometimes they put some sort of secret ingredient inside and won’t tell you. But I have learnt that you need to be flexible about it, depending on what ingredients are available to you. For example, maybe the tomatoes you buy from the market are too acidic. My mother fixes this by putting a whole potato in the sauce, because its starchiness will help to remove the acidity from the tomatoes. Or, she might add sugar to the sauce to mellow it out. It can be tricky to get it right, so I can only try my best to do better than my mother, but it is hard. I think I will be 80 or 90 years old before I perfect my own version! I’ve lived in London for almost 20 years, but I still miss those Sunday afternoons spent with my family at my uncle’s or grandfather’s house. In London, things are very fast-paced and rushed, you don’t really have time to sit down with people. I try to go back every couple of months, and I really look forward to it. My mother still makes her ragu. Even though nowadays it’s harder to get everyone together, we do our best to keep everyone united. I don’t have any family in London, so it’s important to me to keep that tradition alive when I go home. My dad has never visited me here because he is afraid of flying, but my mother comes fairly often and I’ll make ragu for her when she does. She never says anything bad about it – although, she will tell people: “It’s good… but it can be improved.” Still, I’m glad I have the opportunity to make it for her sometimes and it keeps me connected to home. Michele Pascarella is the chef-owner of Napoli on the Road. Read More The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons

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A baby’s “beautiful big blue eyes” which were complimented by everyone - turned out to be a symptom of a condition causing blindness. Louise Bice, 34, was stunned when her daughter, Aretria, was born with big blue eyes - a trait nobody else in the family had. Her “beautiful” eyes would see the tot complimented “six or seven times every day” by strangers - which Louise loved. But at six months old, in May 2023, one of Aretria’s baby blue eyes turned “milky” and any light caused the tot to scream in pain. Louise and her partner, Connor Bice, 29, a chartered accountant, thought their youngest daughter might have hit her eye with a toy. But the family were told Aretria - now 10 months old - had a severe case of bilateral congenital glaucoma, a genetic abnormality which saw extreme and growing pressure on the optic nerve. Her much-loved big eyes actually required urgent surgery. Tiny Aretria had a four-hour operation at Birmingham Children’s Hospital in June to relieve the pressure - but follow-up tests showed it had failed. She had a second surgery in August and her parents are awaiting the results - although the tot has lost almost 100 per cent of her vision in one eye already. Mum Louise wants to warn other parents to look for the symptoms - and to not assume big eyes are “beautiful” when they could be a sign of something more serious. Louise, a stay-at-home mum, from Mansfield, Nottinghamshire, said: “I never expected Ari’s big, beautiful eyes to be a bad thing. “Suddenly one day her eye clouded over - one minute it was fine and 15 minutes later it was completely changed. “Specialists had to do horrific tests on her and I learned she had already lost some vision in both eyes. “After two surgeries we still don’t know what will happen - she already has just five per cent vision left in her right eye. “She’s in so much pain and I don’t know if she can cope with another surgery. “I just think if we had managed to get this diagnosed before the pressure got out of control, she might not now be blind in one eye. “If someone had said it was weird, she had big eyes rather than cute we might have got it checked - but none of us knew it was even a red flag.” After Aretria was born on October 20, 2022, her big eyes became a source of many compliments from friends and family. Her parents even lovingly likened their little one to a cartoon bug, thinking nothing of it. Even doctors and health visitors thought they were sweet - and nobody mentioned any risks. But on May 20, Louise popped to the shop and when she returned 15 minutes later one of her daughter’s eyes was clouded. Louise said: “Connor sent me a picture that morning of the two of them together while I was out and her eyes were fine. “When I got back her right eye had clouded over. “I hadn’t even got through the door when I said ‘we need to take her to A&E right now’.” They went to their local hospital, King’s Mill, Mansfield, then were sent to Chesterfield Royal Hospital, Derbyshire, where doctors identified the high pressure but couldn’t work out why it was happening. They were then booked in to see specialists at Queen’s Medical Centre, Nottingham, two days later on May 22. Aretria’s condition was finally diagnosed - as bilateral congenital glaucoma - and even the specialists said they’d only seen a handful of cases. Medics explained the little girl needed surgery but warned even then, she’d be left with little vision in her worst eye because the damage had already been done. Louise said: “Doctors said she had been exposed to high eye pressure from birth because her fluid drainage system didn’t form properly in her eye when she was still in the womb.” A surgery was scheduled at Birmingham Children’s Hospital, West Midlands, for June 13 which saw the tot go under the knife. The four-hour procedure was followed by a month of eye drops six times a day as well as having protective eye shields taped onto her face for a week. Louise said: “We didn’t get any sleep for about a week after and hoped that would be the last of it. “But two weeks later when we went back for her post-op, the pressure readings were even higher than before. “The operation had failed - and she would need more surgery.” A second operation was done on August 18 - and it was again followed by a gruelling recovery for the tot, who couldn’t understand why any of it was happening. They’re still waiting for official results, but signs so far suggest the surgery may have been unsuccessful for a second time. Louise said if that’s the case, medics will move on to a different kind of surgery to release the pressure involving drainage tubes or valves. She fears the tot “might not cope with another surgery” - but they may not have a choice. While Aretria’s vision is virtually gone in her right eye, her left eye is compensating - although Louise and Connor fear the vision will worsen in her good eye too. Louise wants to warn parents to look out for the symptoms - even if they might not seem sinister. She said: “Before, she used to get compliments about her eyes six or seven times a day. “Now I just feel really awkward when people say it. “Aesthetically it might be, but having these big, beautiful eyes isn’t always a good thing. “If we knew that before, she might not be blind in her right eye now.” Read More GoFundMe for actor blinded in attack over Covid mask tops $15,000 He couldn’t see his wedding. But this war-blinded Ukrainian soldier cried with joy at new love A camp teaches Ukrainian soldiers who were blinded in combat to navigate the world again ‘Millions of women and girls suffer severe pain’ during periods – research finds Miriam Margolyes jokes that her ‘longing for fudge’ caused her health issues 5 things everyone needs to know about eczema