Britain on Thursday celebrates the 75th anniversary of the arrival of the Empire Windrush ship bringing workers from the West Indies, but with the bitter legacy of...

Fans were left shocked as 'Real Housewives of New Jersey' star Teresa Giudice showed off her new makeover

A camera drone is a fun way to explore a new style of photography and

Kim Kardashian was viciously attacked by Karl Lagerfeld's cat and foiled her plans to take them with her to the Met Gala.

It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue. So what causes it, and how can we get rid of it? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

I know with absolute certainty why this dish is a big-hitter on the School of Wok YouTube channel,” says chef Jeremy Pang. “Like many Thai curries and stews, it’s bold in flavour, but it can be cooked in a fraction of the time it takes for some of the slower-cooked recipes. “That means less time spent salivating over the stove and more time to eat. This fierce stir-fry will make your mouth water and your guests’ too – if you haven’t picked it all out of the wok before they arrive!” Lemongrass chicken Serves: 2 Ingredients: 4 skinless, boneless chicken thighs, cut into large chunks 1 tbsp chicken stock or water ½ white or brown onion, finely sliced 2-3 lime leaves Handful of Thai basil leaves Vegetable oil For the curry paste: 3 spring onions, finely chopped 3 garlic cloves, finely chopped 2 lemongrass stalks, trimmed, bruised and finely chopped ½ thumb-sized piece of ginger, peeled and finely chopped ½ thumb-sized piece of turmeric, peeledand finely chopped (swapsies: 1 tsp ground turmeric) 5-6 lime leaves, finely chopped ½ tsp salt For the sauce: 1 tbsp light soy sauce 1 tbsp fish sauce ½ tbsp palm sugar 50ml chicken stock Method: 1. Pound the paste ingredients together using a pestle and mortar, adding them one at a time, or blitz them in a food processor to form a smooth paste (you may need to add a tablespoon or so of water). 2. Mix the sauce ingredients together in a small bowl. 3. Place the chicken pieces in a bowl. Mix one tablespoon of the curry paste with the chicken stock or water and massage it into the chicken. 4. Build your wok clock: start at 12 o’clock with the marinated chicken, followed by the rest of the curry paste, the onion, the sauce, lime leaves and lastly the Thai basil leaves. 5. Heat one to two tablespoons of vegetable oil in a wok on a high heat until smoking hot. Add the marinated chicken and sear for a minute without moving, then fold the chicken over to sear on the other side for another minute or so. Once the chicken has a nice crisp edge and is fully browned, push it to the side of the wok. Add the curry paste to the centre of the wok, then the onion and fold the chicken over the mixture to incorporate and prevent the meat from burning. After about a minute, the onion should start to wilt. At this point, increase the heat and allow the wok to smoke before pouring the sauce around the edges of the wok. Bring to a vigorous boil, fold the chicken through and stir-fry for one to two minutes. Add the lime leaves and Thai basil leaves to finish and serve immediately. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice

Sarah Beeny has opened up about her gruelling treatment for breast cancer in a new documentary coming to Channel 4. The deeply personal one-off film, Sarah Beeny vs Cancer, sees the 51-year-old broadcaster and property expert explore the past, present and future of breast cancer treatment in the UK, while dealing with her own journey to recovery. She welcomed cameras into her home for the programme just two weeks after three lumps were discovered in her left breast. Speaking through tears at the start of the documentary, Beeny says: “I’m just not gonna die, you do know that. I’ve got a whole life. I need it. I’ve got four children. People need their mother. The truth is, I kind of needed my mother.” Beeny’s mother died of breast cancer at 39, when Beeny was just 10. Beeny says in the film that she had been waiting her whole life to hear that she had cancer. Her partner Graham Swift, an artist, says in the documentary that it was a huge deal for Beeny when she turned 40 as a healthy woman. In the show, Beeny is seen at various stages of chemotherapy. Her sons are shown cutting her hair short, and later Beeny sits in her car after doing the school run, pulling out clumps of her remaining hair. Cameras also follow Beeny as she gets a wig fitted by the NHS. Swift, who calls Beeny a “force of nature”, says he has been up at night worrying throughout the treatment. “F***yeah, there are sleepless nights,” he says. “It’s really hard. It’s horrible.” Beeny has now got the all-clear, and at the end of the documentary, she signs off with the words: “The chances of surviving breast cancer have doubled in the past 40 years, and that only gets better and better the more that is understood. “So many people are so scared. It’s that fear that keeps a lot of people away from going and checking things out and getting treatment. “So trust your body and go and get it checked out at a proper breast clinic. “If you get the diagnosis that I got eight months ago, my message would be, just, don’t be afraid. Because amazing people are doing amazing things and the outlook is getting better every day.” Sarah Beeny vs Cancer airs at 9pm on Channel 4 on Monday 12 June. Read More Sarah Beeny: Why I’m no longer scared of cancer Sarah Beeny shares health update after all-clear from breast cancer ‘I don’t want to be ashamed’: Sarah Beeny reveals she shaved her hair with dog clippers following cancer diagnosis ‘Fearful’ Shannen Doherty shares devastating cancer update Sarah Beeny shares health update after all-clear from breast cancer Breast cancer symptoms and survival rate as Amy Dowden diagnosed

For the past decade, Rikkie Kolle has been on a journey that has seen her grow from a little boy in a Dutch harbour city...

When Russia invaded Ukraine, companies were quick to respond, some announcing they would get out of Russia immediately

Always one of the most eagerly awaited events at London Fashion Week, the Burberry catwalk show attracts A-list celebrities, high-profile fashion editors and the biggest influencers from around the world. Last season, supermodel Naomi Campbell sat alongside Rosie Huntington-Whiteley and Jason Statham on the front row to watch chief creative officer Daniel Lee unveil his debut collection, and expectations are high for the designer’s second show, which takes place on September 18. Coveted by consumers across the globe, the luxury label is perhaps the most famous British fashion brand, but it hasn’t always been such a hot property. Ahead of London Fashion Week, which starts on September 15, we look back at the tumultuous history of Burberry… Adventurous origins The brand was founded in 1856 when 21-year-old former draper’s apprentice Thomas Burberry opened his first shop in Basingstoke, Hampshire. Focused on creating outerwear that shielded wearers from typical British weather, the founder invented gabardine – a water-resistant but breathable fabric – and patented it in 1888. “Prior to this, waterproof clothing was made of rubberised cotton which was cumbersome, not breathable and certainly not chic,” explains celebrity fashion stylist Miranda Holder. “In contrast, garbadine’s individual fibres were waterproofed before the weaving process, creating a lighter, more fluid and comfortable piece.” In early examples of celebrity endorsement, Norwegian explorer and zoologist Dr Fridtjof Nansen wore Burberry gabardine when he sailed to the Arctic Circle in 1893, while famed British explorer Sir Ernest Shackleton chose the outerwear for three expeditions in the early 1900s. The war years The now-iconic Burberry trench coat was invented during WWI with a range of features designed for military use – including the gun flap and D-rings to carry grenades – many of which remain today. “Each classic Burberry trench is composed of 90 individual, specially shaped components,” says Savile Row tailor Alexandra Wood, founder of Alexandra Wood Bespoke. “The key design elements include its double-breasted front, shoulder epaulettes, beige colour, belted waist, buckled cuffs, storm flap, and a checked lining that the brand has become synonymous with.” The distinctive beige Burberry ‘nova check’ was introduced in the 1920s and is still used as a lining now, with the ever-popular trench coats retailing from around £1,500. “The appeal of the Burberry trench has to be largely due to its adaptability,” says Holder. “The coat’s pale beige colour perfectly lends itself to a myriad of different outfit options, and the flash of luxury lining – nova check or not – makes it instantly recognisable as a luxury piece.” The royal seal of approval In 1955, Queen Elizabeth II granted Burberry a royal warrant as a weatherproofer, and by the Swinging Sixties business was booming, with the brand saying it made one in five coats exported from Britain. The nova check graduated from discreet lining to designer status symbol, with coats, scarves and umbrellas in the beige print proving popular with shoppers in the Seventies. In 1990, Burberry secured its second royal warrant, as an outfitter, from the now King. Noughties notoriety After decades of success, the Burberry shine was tarnished when a more mainstream audience embraced nova check in the late 1990s, snapping up entry-level items and causing the brand to discontinue sales of baseball caps. “The pattern soon filtered down to the high streets and eventually the football terraces – it remains one of the most copied counterfeit designs today,” says Holder. “As a result Burberry’s star fell hard, the brand losing any exclusivity it once had, being unable to control who wore the label.” Paparazzi photos of Eastenders actress Danniella Westbrook in head to toe nova check were seen as the final nail in the coffin, she adds: “Danniella was getting a lot of very negative publicity at the time, relegating the designer to the bins of bad taste.” The catwalk comeback Attempting to rehabilitate the brand as the new millennium dawned, Burberry opened its first store on upmarket Bond Street in 2000 and brought in 29-year-old Christopher Bailey as design director the following year. “Christopher Bailey made a significant impact during his tenure as creative director by modernising Burberry’s image, introducing digital innovations, and collaborating with artists and musicians,” says Wood. “It made Burberry fresher and more relevant and helped to make the brand have an edge, whilst remaining sympathetic to its crisp, British design aesthetic.” Scaling back production of nova check, Bailey brought glamour to the brand and staged blockbuster catwalk shows with live music from artists such as Tom Odell and James Bay. “He updated the classic trench, putting new twists on the heritage design and bringing in supermodel Kate Moss to give it a new lease of life,” Holder says. “Bailey successfully repositioned Burberry as an industry leader and innovator, and as a result, tickets to their catwalk shows were some of the most sought after on the London Fashion Week schedule.” A-list appeal Following the departure of Christopher Bailey with a memorable rainbow-themed catwalk show, Italian designer Riccardo Tisci was appointed chief creative officer at Burberry in 2018. “Riccardo Tisci injected some younger, more contemporary energy into the aesthetic, which was a roaring success,” Holder says. “Influenced by streetwear, his collections attracted younger fans who appreciated his edgier styles, despite critics pointing out a lack of continuity with the brand’s more traditional heritage.” Tisci enlisted model friends such as Kendall Jenner and Irina Shayk to walk the runway and dressed stars including Nicki Minaj and Kate Moss for the Met Gala. He also reintroduced nova check, much to the delight of celebrities and a new generation of Burberry fans. Bradford-born Daniel Lee took over from Tisci and made his debut at London Fashion Week in February 2023. The autumn/winter collection – which didn’t feature any beige trench coats – teamed sweeping coats and chunky knitwear with irreverent accessories like a woolly hat shaped like a duck and hot water bottles carried like clutch bags.

You may balk at the concept of paying for a dating app, but others certainly

'This person trying to claim this is true is a perfect example of someone with selfish motives,' said Brian Austin Green