Coventry Trophy Centre is asking for donations of plastic milk bottles to be converted into medals.

Gabriella Karefa-Johnson has confirmed her resignation from Vogue after officially joining the publication in 2013. During an episode of The Business of Fashion podcast on 24 November, the fashion editor detailed her decision to not renew her contract as Global Fashion Director at large, in tandem with her industry plans moving forward. The seasoned professional - known to be the first Black woman to style a cover shoot for American Vogue - has already imposed immutable influence, passion, and drive to effect change in fashion. Karefa-Johnson’s devotion to creating a still image that tells a larger story, for the sole benefit of impacting others, is one that often fizzles for professionals inside the competitive fashion industry. In conversation with Imran Amed, the artist explained that her ultimate intention to make room for aspiring “little Gabriella Karefa-Johnsons” in the future was reflected through an eagerness for transparency. The two spoke about “burn out” and “pressure” within the fashion industry, arguing that a career in fashion shouldn’t force people to endure so much stress. For Karefa-Johnson, working for highly-regarded publications previously brought about mental hardship for her. However, the nature of the environment wasn’t necessarily what convinced her to leave her position at Vogue. “The truth is I was a contracted employee there as the Global Fashion Director at large, and my contract was up for renewal, and I decided not to renew it,” she confessed. “That resignation was something that was right for me at the time, still is right for me.” “The truth of the matter is like anything else, you know, we grow, and sometimes our containers don’t grow with us,” she continued. “And so I’m excited to build a new container for all of these ideas and this new energy. “I loved and learned so much at Vogue magazine. It’s my home. I grew up there, and I can’t wait to take those tools and apply them in ways that are really just true to who I am and serve me and serve people who look like me and people listen and follow me. It’s really about serving that community now.” Among Karefa-Johnson’s many Vogue cover shoots, there was one cover photo that was particularly striking in her opinion, for both good and bad reasons. In 2021, the fashion editor worked on Vice President Kamala Harris’ Vogue cover - a photograph that prompted widespread controversy and scrutiny. For the magazine cover, the vice president was positioned in front of a waterfall of pink satin pouring down by her feet. Harris donned a black pantsuit and an honest smile, while she wore a pair of black and white high-top Converse - her favourite everyday shoe. According to Karefa-Johnson, the politician’s natural poise was captured in just 25 minutes because that’s all the time the vice president had for the day. In addition to time constraints, Karefa-Johnson explained that there was a communication barrier due to Covid-19 masks and Harris’ large team of staff. The fashion editor was still able to successfully snap Harris in the way she intended, but backlash quickly followed as people criticised how Harris was presented. Earlier in the interview, Karefa-Johnson called her younger self “witty, loud, and drive” - similarly to how she views herself now. Before Vogue, the fashion editor worked for Garage magazine under Vice Media, the juggernaut that recently filed for chapter 11 bankruptcy. Read More Jeff Bezos and Lauren Sanchez relentlessly mocked over their Vogue photo shoot Fans defend Dolly Parton for wearing Dallas Cowboys cheerleader outfit Birth of endangered rhino calf caught on camera at Chester Zoo

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One stop on Gordon Ramsay’s culinary journey around the world was Puerto Rico, where he discovered this recipe for coffee-spiced pork shoulder. It’s accompanied by yuca – the root of the native cassava plant, which was an important ingredient for the indigenous Taino community. Coffee-spiced pork shoulder with sweet potato and yuca Serves: 4 Ingredients: For the coffee-spiced pork shoulder: 2 tsp ground cumin 2 tsp sweet paprika 1 tbsp kosher salt 1 tbsp finely ground coffee 1 tbsp granulated sugar ¼ tsp chili flakes, or more to taste 2 tsp annotto seeds, finely ground (if you can’t find annatto seeds, you can substitute with 2 tsp achiote paste) ½ boneless pork shoulder (about 1.3kg) Extra-virgin olive oil For the sweet potato and yuca: 1 red onion, diced into 1.3cm pieces 1 star anise 3 garlic cloves, crushed Kosher salt 1 sweet potato, peeled and diced into 1.3cm pieces 1 yuca, peeled and diced into 1.3cm pieces 1 cup dark rum 3-4 cups chicken stock Method: 1. Prepare the pork shoulder: In a small bowl, combine the cumin, paprika, salt, coffee, sugar, chili flakes, and annatto. 2. Season the pork shoulder with the rub, rubbing it in with your hands to coat evenly. Set the pork shoulder aside to marinate at room temperature for at least 30 minutes. 3. Heat a large Dutch oven over high heat and drizzle the pork with olive oil. Place the pork shoulder in the pot and sear on all sides until caramelised and golden brown. Remove the pork from the pot and set aside. 4. Make the sweet potato and yuca: To the pot, add the onion, star anise, and garlic. Season with salt. Cook until all the ingredients begin to caramelise and the anise is aromatic, about seven to 10 minutes. Add the sweet potato and yuca and saute for five minutes longer, until they start to brown. Add the rum to deglaze the pot, scraping the bottom with a wooden spoon to release all of the brown bits. Simmer until the rum is reduced by half. 5. Finish the pork shoulder: Return the pork to the pot and pour in the chicken stock, making sure the stock comes halfway up the side of the pork, adding more liquid if needed. Bring to a boil, then cover and reduce to a simmer, cooking for about two hours or until the pork easily breaks apart with a fork. Remove the vegetables with a slotted spoon. 6. Once the pork is tender, remove it from the pot and set it on a large plate or cutting board. Pull the pork into large pieces using two forks. 7. Reduce the cooking liquid that remains in the pot by half until slightly thickened. 8. To serve, plate the pork and vegetables on a serving platter and drizzle cooking liquid over top. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry

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Max Verstappen has told Toto Wolff to focus on his own team after he called the Dutchman’s record winning streak “completely irrelevant” and “for Wikipedia”. Red Bull’s Verstappen became the first driver in Formula One’s 73-year history to win 10 consecutive races following his triumph at the Italian Grand Prix earlier this month. But moments after Verstappen’s landmark win, Mercedes team principal Wolff said: “For me, these kinds of records are completely irrelevant. Those numbers are for Wikipedia and nobody reads that anyway.” George Russell and Lewis Hamilton crossed the line a distant fifth and sixth respectively for Mercedes at Monza’s Cathedral of Speed. And when asked ahead of this weekend’s Singapore Grand Prix for his reaction to Wolff’s unflattering appraisal, Verstappen said: “I mean, they (Mercedes) had a pretty s*** race, so he was probably still p***** off with their performance.” Poking fun at what Verstappen perceives to be an obsession with Red Bull, he continued: “He almost sounds like he’s an employee of our team, but luckily he is not. It’s just important that you focus on your own team. That’s what we do and that’s what we did in the past when we were behind them and when they were dominating. It worked as a kind of inspiration. “You should be able to appreciate when a team is doing really well. To see someone that dominant – it was very impressive at the time – and we knew that we just had to work harder, try to be better, and try to get to that level. And now that we are there, we are very happy, and we are enjoying the moment.” Verstappen, now a victor at 12 of the 14 rounds so far, has not lost a race since the Azerbaijan Grand Prix on April 30, while his Red Bull team remain unbeaten this year. But the Dutch driver has never won in Singapore and last season he finished only seventh. And Verstappen fears the high-downforce, low-speed nature of the Marina Bay Circuit could play into the hands of his rivals. “We are not as competitive here as other tracks,” said Verstappen. “The streets are a little bit tougher for our car. We can do a good job, but it will be very tight. “So, I want to try and continue that streak, but I know there will be a day that that stops. Normally, Singapore is a bit more of a risk and more chaos, but we are here to win. “I never really looked at winning eight or nine, 10 races in a row. I just want to do the best I can. And every weekend is basically the same in terms of the pressure I put on myself to try and get the best result so nothing really changes.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live On this day in 2021: George Russell joins Lewis Hamilton at Mercedes Ferrari’s Carlos Sainz gets goosebumps after landing pole for Italian Grand Prix Carlos Sainz’s pace in practice gives Ferrari fans hope for Italian Grand Prix