Right now, it feels as though everyone is talking about egg freezing. I know of four different cis women who have gone through the egg retrieval process since February this year, which is four more women than I had ever known to do it.

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TL;DR: As of July 4, get 15 bottles of red, white, or mixed wines for

Joining the Dent family in 1985, our microwave had somewhat of a bad start. It arrived, fresh out the box from Comet, in the midst of an argument. My mam had not greenlit the purchase of this cumbersome stainless-steel cube, with a vivid orange door, that Dad and I were loading onto her already packed kitchen worktop. She did not share our enthusiasm for this magical, space-age item we’d seen on BBC’s Tomorrow’s World and knew would take our snacking into the future. She was mainly outraged at the whopping £100 sum I’d cajoled Dad into spending. “I don’t trust it,” said Mam, reeling off a list of concerns, including microwaved innards, catastrophic explosions and partially cooked food giving us rampant salmonella. The truth was a little less exciting: I remember us loading the first maris piper inside, pricked all over with a fork, blasting it on HIGH for seven minutes, hoping for a crisp, fluffy jacket spud, only to find a rock-hard lump with a thin, waxy skin that hissed and spat from the holes. “See? Useless!” said Mam. My dad and I were sheepish. But as the weeks went on, Mam’s attitude to the microwave softened. For a start, it was saving her a fortune on gas as we almost stopped using the hobs for tinned spaghetti, soup, baked beans, tinned custard. Plus, the defrost button meant we now had access to all those mystery items she’d deep-frozen months back. Potato became a thing of joy as we discovered “micro-mash” (real potato, already peeled, mashed and frozen). Mam and Dad worked, so now my brother Dave and I could rush home from school and warm up glamorous microwave meals we’d begged Mam for on the big Friday shop. Macaroni cheese in a plastic tray! Microwave chips in a box! We learned how to heat food thoroughly, stopping halfway to give it a stir, before lazing on the couch, watching Miami Vice with our microwave chicken chow mein, feeling like we were fully living the dream. Nowadays, I try to limit my intake of such shiny-packeted E-number-filled joys; but still, I can’t live without my small, sleek, silver microwave. Life is too short to use a pan for frozen peas or spaghetti hoops; and how would I live without a quick 800W blast to thaw and separate veggie sausages before hurling them in the air fryer, or to defrost frozen mince before whipping up a quick chilli? Some foodie types are snobbish about the microwave; I see it as a loyal friend who has had my back for over 30 years Watt’s on the menu? Make the most of your microwave to conjure up clever meals that save on time and energy use. These ingenious recipes are from Ocadolife. Easy perfect rice with smoked trout and broad beans If you have trouble boiling rice on the hob, you’re going to love this method. It’s super-easy and yields flawless results every time. Here, it’s teamed with a summery combination of pink fish, vibrant herbs and a zingy dressing. Serves: 4 Hands-on time: 15 mins | Total time: 20 mins, plus standing (based on an 800W microwave at full power) Ingredients, available from Ocado: 250g basmati rice, rinsed 500ml hot vegetable stock 300g frozen broad beans Zest and juice of 1 unwaxed lemon, plus extra wedges for squeezing 1 garlic clove, crushed or grated 2 tbsp olive oil handful of flat-leaf parsley, roughly chopped Small bunch of dill, roughly chopped 2 x 100g packs M&S Scottish Loch Trout Flakes Method: 1. Put the rice in a large microwave-safe bowl. Pour the stock over the rice; stir well. Cover (if using microwave-safe wrap, pierce to let the steam escape); sit the bowl on a microwave-safe plate to catch drips and microwave for 12 mins. Remove; leave to stand, covered, for 10 mins. 2. Meanwhile, put the broad beans in another microwave-safe bowl with a few splashes of water, cover with a microwave-safe plate and blast for 2 mins. Remove, tip into a colander and refresh under cold running water until cooled; drain well. 3. Stir the broad beans into the rice, with the lemon zest and juice, garlic, olive oil, most of the herbs and plenty of seasoning. Fold through the trout. Divide between 4 plates and scatter over the remaining herbs. Serve with lemon wedges for squeezing. Per serving: 428cals, 1 veg portion, 10g fat (2g saturated), 22g protein, 59g carbs, 2g sugar, 7g fi bre, 1.7g salt Saucy supper silky aubergine and courgette noodles Microwaving cooks food from the inside out, so you can say goodbye to spongy aubergines and hello to beautifully soft flesh that soaks up the marinade as it cooks. Serves: 4 Hands-on/total time: 20 mins (based on an 800W microwave at full power) Ingredients available from Ocado: 2 aubergines, each cut lengthways into 8 pieces 100g egg noodles 1 large courgette, peeled into ribbons Large handful of coriander, roughly chopped 1 red chilli, sliced 1 tbsp sesame seeds, toasted For the marinade: 4 tbsp soy sauce 3 tbsp rice wine vinegar 1 tbsp sesame oil 2 garlic cloves, crushed or grated 3cm piece ginger, grated 1 tbsp miso paste 1 tsp caster sugar Method: 1. Combine all the marinade ingredients in a large microwave-safe bowl. Add the aubergine; toss to coat. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape); microwave for 12 mins, stirring halfway, until cooked through. 2. Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 3 mins or until tender. Put the courgette ribbons into a sieve, then drain the noodles over them – the residual heat will soften the courgette slightly. 3. Divide the noodles and courgette between 4 plates. Top with the aubergines, spooning over any remaining sauce. Scatter over the coriander and chilli, sprinkle with the toasted sesame seeds and serve immediately. Cover leftovers and chill for up to 2 days. Reheat in the microwave until piping hot. Per serving: 357cals, 1 veg portion, 5g fat (1g saturated), 13g protein, 60g carbs, 9g sugar, 9g fibre, 3.4g salt, £1.37 per portion Smoky bean chilli with cornbread and crispy bacon With no frying odours or splattered grease, bacon in the microwave is almost too good to be true – especially teamed with this delicious chilli and cheesy cornbread. Serves: 4 Hands-on time: 20 mins | Total time: 30 mins (based on an 800W microwave at full power) Ingredients available from Ocado: Six rashers dry-cured smoked streaky bacon For the cornbread: 2 tbsp unsalted butter, plus extra for spreading (optional) 5 tbsp plain flour 5 tbsp fine cornmeal or polenta 1 tsp baking powder 1 tbsp caster sugar 2 medium eggs, lightly beaten 6 tbsp natural yoghurt 1 green chilli, finely chopped (optional) 50g cheddar, finely grated For the chilli: 150g soffritto mix (we used Cook With M&S Frozen Soffritto Base, defrosted) 1 garlic clove, crushed or grated 2 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tbsp olive oil 2 x 400g tins mixed beans, drained (splash of liquid reserved) 350g passata To serve (optional): Soured cream Handful of coriander, leaves picked 2 salad onions, chopped Method: 1. For the cornbread, put 1tbsp butter into each of 2 large mugs (preferably straight-sided). Microwave for 20 secs or until melted. Carefully swirl the butter around in the mugs so it greases the sides, then tip the excess out into a mixing bowl. Set the mugs aside. 2. Add the remaining cornbread ingredients to the bowl, reserving a little of the grated cheese. Season well, then stir until combined. 3. Divide the mixture equally between the 2 mugs and sprinkle over the remaining cheese. Microwave them separately for 1½-2 mins or until risen and springy. Run a knife around the edge of the cornbread to loosen; turn out onto a wire rack to cool. 4. For the chilli, put the soffritto, garlic, spices, oregano and oil into a large microwave-safe bowl. Cook for 3 mins, stirring halfway. 5. Add the beans (and a splash of liquid), passata and seasoning to the bowl; stir well. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape), and cook for 5 mins, stirring halfway. Leave to stand while you cook the bacon. 6. Put 2 sheets of kitchen towel on a microwave-safe plate and lay the bacon in a single layer. Cover with another sheet of kitchen towel. Microwave for 1 min, then check to see if it’s crisp and starting to curl. If not, continue cooking in 20-sec bursts, being careful not to burn it. Break into shards. 7. Uncover the chilli (open it away from you to avoid the steam) and ladle into bowls. Top with a dollop of soured cream, the coriander and salad onions (if using), and the bacon. Serve with the cornbread, buttered if you like, for scooping. Leftover chilli will keep covered and chilled for 3 days. The cornbread is best eaten on the day of cooking. Per serving: 613cals, 2 veg portions, 29g fat (12g saturated), 30g protein, 54g carbs, 10g sugar, 9g fi bre, 2g salt, £1.60 per portion Read More How to shop for and cook Japanese food at home like a pro Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

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Mercedes boss Toto Wolff suggested marshals had turned the Monaco Grand Prix into a circus act following their unusual removal of Lewis Hamilton’s car. Hamilton crashed out of final practice on Saturday after he lost control of his Mercedes under braking at Mirabeau. Hamilton’s stricken machine was hoisted high into the air by a crane, allowing photographers to capture the underbelly of the seven-time world champion’s upgraded machine. The car’s floor is a heavily guarded secret in Formula One, but Mercedes’ new design – which broke cover for the first time here in the principality – was put on show for their rivals to see. “Whoever performed the crane has probably worked for Cirque du Soleil before,” said Wolff. “Honestly, that I don’t even comprehend. The car was on the road. You could have put it on a truck. You’re showcasing a car to everyone in the world. That was suboptimal for us, to say the least.” Wolff added: “We should not thrash the stewards. Everybody is doing their best and I don’t want to be a team principal that lashes out at stewards who are doing their job.” After giving up on this season’s car on the eve of the opening race in Bahrain, Mercedes have spent the ensuing dozen weeks working on a new design philosophy. The Silver Arrows have abandoned their controversial zero-sidepod concept and introduced a new front suspension, new floor and cooling system in a drastic change of development on a car which has contributed to the longest losing streak of Hamilton’s career. Mercedes are keen not to draw too many conclusions at this week’s unique Monte Carlo configuration – and believe the following round at the well-trodden Circuit de Catalunya venue on the outskirts of Barcelona will present them with a better understanding of where they stand. Hamilton starts fifth on Sunday following Charles Leclerc’s three-place grid penalty. George Russell lines up eighth in the other Mercedes. “This car is a son of a gun,” said Hamilton. “I was pushing so hard and overdriving which is the worst place to be. “If I underdrive, or I drive the car to its limit, we might not get into the top 10. But the upgrades were good this weekend, so I’m grateful for those.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Fernando Alonso ready to pounce if Max Verstappen makes a slow start in Monaco Max Verstappen fends off Fernando Alonso to take pole position in Monaco Lewis Hamilton: Racist abuse of Vinicius Junior really hits home for me

Prue Leith has said that the state “sometimes” needs to step in to deal with child obesity, after a report claimed that every UK government in the last 30 years has feared being labelled a “nanny state”. The Great British Bake Off judge said politicians must make a “really massive effort” to address issues that contribute to obesity and give people practical lessons and skills. Speaking at a hearing of The Times Health Commission, she said: “Sometimes the state has to be a nanny. We don’t mind the fact that the nanny state insists we go to school to learn maths. “So the nanny state who has to pay enormous sums of money to rectify the problem of obesity has every right to want the nation to learn to like good food and to learn about nutrition.” The Times Health Commission is a year-long inquiry set up to consider the future of health and social care in England. Leith continued at the hearing: “The long and short of getting people to eat healthy food is that if they don’t like it, they won’t do it. Even if they do it for a week they won’t do it for longer. So the only way to tackle it, I think is to get them to like it.” The South African chef cited cooking lessons as an effective way of helping people to learn how to eat healthier. “I think government after government have played around with this at the edges, there has been a little bit of enthusiasm and then it’s dropped again. It just has to be a really massive effort,” she added. Leith also believed there not “any point in lecturing everybody” about nutrition and said: “The poorest person in the country knows that vegetables are better for them than chocolate bars. But the knowledge isn’t enough. “So people who just say, ‘education, education’, yes, education is important. But the main thing is physical. Getting to like it,” she said. Leith’s comments come after the Institute for Government (IfG) published a report in April that claimed “fear of ‘nanny statism’” has resulted in politicians being “afraid of interfering in people’s choices, especially their diets”. Dr Dolly Theis, an expert in obesity policy at the University of Cambridge, told the Guardian: “Some governments have done much more than others. But the IfG is right that a general desire to avoid accusations of nanny statism, a lack of understanding about the issue, and a lack of political prioritisation have all contributed to this chronic policy failure.” This week, the government said in a new report that the link between the “higher consumption of ultra-processed foods and adverse health outcomes are concerning”, but did not recommend that a new labelling system be put in place to inform consumers of the risks. The report stopped short in spite of MPs suggesting in parliament that health warnings should be considered on packaging for “highly addictive” ultra-processed foods. In a previous statement, the Department for Health and Social Care said: “We are taking firm action to help people live healthier lives, including introducing restrictions on where unhealthy food is placed in supermarkets, calorie labelling on menus, and we work closely with industry to make it easier for people to make healthy food choices. “Trials of new obesity treatments and technologies are being backed by £20m of government funding, and we will introduce restrictions banning adverts on TV for foods and drinks high in fat, salt or sugar before 9pm, as well as paid-for adverts online.” Read More Nigella says extravagant dinner parties are a thing of the past – I wish she was wrong From Queen Camilla to Mary Berry: Who is in the Royal Box on the 10th day of Wimbledon? What are pani puri? The much-loved Indian street snack known by different names across the country Jennette McCurdy says her mother would ‘measure her thighs’ when she was 11 Children say ‘I’m bored’ 7 times a week – 7 ways to prevent it What are weight loss injections and what’s the controversy?

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