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Arguably the biggest cricket contest of the year is here, and that means dedicated fans

In my past experience, acne three-step systems and I haven’t always gotten along. (I won’t name names, but let’s just say that benzoyl peroxide and I are still on rocky footing.) And I get it: Skin care, especially acne, can be intimidating and frustrating to figure out, so I understand the appeal of a structured routine that breaks it down into neat steps. But as with any product, cool branding or fancy packaging matters very little if the stuff doesn’t plain work — which is why I was excited to put Phyla to the test.

One of the scientists whose work pioneered the development of medications such as Ozempic and Wegovy has revealed why life may become “so miserably boring” after two years of using the drug. Ozempic is an FDA-approved medication used for the treatment of type 2 diabetes. It works by mimicking a hormone called glucagon-like peptide 1 (GLP-1), which regulates blood sugar levels and slows down the rate at which food leaves the stomach, often creating the feeling of fullness. These semaglutide injections – sold under the brand names Ozempic and Wegovy – have soared in popularity as many people, including Hollywood celebrities, have used it for weight loss. What’s more, people have also found Ozempic has been effective in curing their addictive habits, like drinking, smoking, shopping, or nail biting. However, because of Ozempic’s increasing popularity, it has led to national shortages of the type 2 diabetes treatment – leaving those who actually need it without. In an interview with Wired, professor Jens Juul Holst – who received the Warren Alpert Foundation Prize in 2021 for his work developing treatments based on the GLP-1 hormone – spoke about the effects of Ozempic, and why he believes many people will stop taking the medication after just a few years. “What happens is that you lose your appetite and also the pleasure of eating, and so I think there’s a price to be paid when you do that,” Holst told Wired. “If you like food, then that pleasure is gone. The craving for food for some people is taken away when they take GLP-1 drugs.” He continued: “That may eventually be a problem, that once you’ve been on this for a year or two, life is so miserably boring that you can’t stand it any longer and you have to go back to your old life.” Holst added that medications like Ozempic and Wegovy have been on the market since 2005, though studies show that these people don’t stay on them for very long. “It’s just like every other drug, they don’t stay on it for many reasons,” he explained. “One of the reasons, as I said, is that once you have tried it and you realise you’ve lost interest in food, then that may be enough.” “We don’t know why people stop taking these drugs, but we know for a fact that they do stop. They do that all over the world.” A 2020 study found that 70 per cent of people who took GLP-1 drugs for type 2 diabetes stopped taking them within two years. However, this could pose a problem for many patients taking semaglutide injections. Research has found that people who stopped taking Ozempic or Wegovy for weight loss experienced weight rebound. A trial published in April 2022 saw participants gain back two thirds of the weight they had lost after 68 weeks of taking semaglutide. As for celebrities who use the once-weekly injection for weight loss, despite not having diabetes or clinical obesity, Hans instead called attention to the “many terrible problems” that those with diabetes have struggled with by not having drugs like Ozempic readily available. “Have you ever visited a diabetes hospital? It’s really deplorable,” he said. “People come in with amputated limbs and compromised cognitive functions and heart problems or they can barely move – they’re miserable and depressed. It’s really serious. There is so much you can improve with a drug that is not only a weight-loss drug but is also an anti-diabetic.” Amidst the popularity of semaglutide injections, the US Food and Drug Administration has issued warnings for consumers not to use off-brand versions of Ozempic or Wegovy, because they may not include the same GLP-1 hormone used in approved medications. Earlier this month, agency officials reported problems with patients using compounded versions of semaglutide – which combines traditional semaglutide with other ingredients. These drugs are not FDA-approved, and the agency does not verify the safety or effectiveness of compounded drugs. Consumers should only use drugs containing semaglutide with a prescription from a licensed health care provider and obtained from a state-licensed pharmacy or other facilities registered with the FDA, the agency said. Read More What is ‘Ozempic face’? Doctors warn about facial ageing side effect of diabetes medications How does Wegovy work? The ‘game changing’ weight loss drug beloved by Hollywood FDA warns against using off-brand versions of Ozempic, Wegovy for weight loss Pregnant Stassi Schroeder admits she wants to ‘try’ Ozempic after giving birth Doctors warn about ‘Ozempic face’ side effect of medications Amy Schumer says she stopped taking Ozempic because of side-effects

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). Read More Four delicious ways to use up leftover pumpkin this Halloween World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Jack Stein’s Cornish mussels with spinach and cider