Brooke Shields has explained why she was initially against her teenage daughter Grier Hammond Henchy joining the “brutal” modelling industry. The 58-year-old, who was a child model and actor, said she “fought it for so long” but has since realised the “rules have changed” since her time as a model. Shields was recently the focus of a two-part Hulu documentary Brooke Shields: Pretty Baby, in which she described being sexualised at a very young age. At the age of 10, her mother Teri Shields consented to her daughter being photographed nude for Playboy, and at 12, Sheilds appeared in the 1978 film Pretty Baby as a child sex worker. After eventually giving her daughter the green light to begin her own modelling career, Shields said she has laid down some ground rules. In an interview on US chat show Live with Kelly and Mark on Thursday (1 May), she said: “It’s such a different industry now than it was… I finally had to give in and say, ‘If you’re going to do this, I’m not going to be your manager. You’re going to be with an agency. You’re going to have a great work ethic. It’s not going to be comfortable and you’re going to listen to me’.” Grier is keen to begin modelling on the runway, a category that Shields never broke into but which she understood to be “brutal”. “That’s brutal and backstage is just brutal,” she told hosts Kelly Ripa and Mark Consuelos, adding she did not think she could have “handled it”. When Shields began working, her mother Teri was her manager and they were “glued at the hip”, she said. “[It was] probably how I could survive because you couldn’t get to me. She was such a mama bear and so protective. On the one hand I was very naïve and on the other, I was just thrown into this crazy world.” In an interview with The Times published earlier this year ahead of her documentary, Shields reflected on her mother’s choices for her. She said it was difficult to have a conversation with her daughters, Rowan, 19, and Grier, about why their grandmother allowed her to do projects that left her vulnerable to sexualisation. “I mean, I could say: ‘Oh, it was the time back then’ or ‘Oh, it was art’. But I don’t know why she thought it was alright. I don’t know,” she admitted. However, Shelds said she wasn’t angry with her mother, who died on 31 October 2012 at 72. “Everyone wanted me to be angry with her, but anger was just too sad for me to take when I looked at how insecure she was,” she told the publication. “It’s so innate when you’re an only child of a single mother. All you want to do is love your parent and keep them alive forever, and so I wanted to protect her. And by virtue of protecting her, I was justifying everything and that solidified that bond between us.” Shields shares her daughters with husband and film director Chris Henchy, whom she married in 2001. Read More Beanie Feldstein marries girlfriend Bonnie-Chance Roberts Pregnant transgender man Logan Brown stars on cover of Glamour UK’s Pride issue Everything we know about Jordan’s royal wedding attended by Prince William and Kate Big Issue teams up with fashion designers to launch range of T-shirts How to do gel nails at home like a pro Vogue editor Anna Wintour announces Vogue World 2023 is coming to London

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With so much of the gorgeous countryside on our doorsteps, or a train ride away unexplored, we all are looking for new ways to get out and about. Trail running could be the adventurous workout that helps us do just that, as it combines hillwalking, running and hiking, taking runners to remote corners of the planet, and travelling the world in their trainers. With sports brands like Nike, Salomon and Vivobarefoot placing an increasing emphasis on their trail options for runners, and a gradual increase in Google searches for ‘trail running’ over the past five years, what actually is it? “Technically speaking, trail running is a form of running that takes place on varied terrains, away from paved paths or tracks,” says Jodie Gauld, run leader for Love Trails Festival. “However, it’s so much more, it’s a special feeling and a welcoming community.” The benefits “I find trail running very calming, and my focus will be very present. You’re typically in nature, so rather than modern distractions like cars, bustling streets and flashing signs, you can instead be in the moment of your running and in awe of your surroundings, which can give life a new perspective on what really matters,” Gauld reflects. There is less focus on speed and more on experience. “Trail running can also be very playful. It’s typically less serious, because the nature of running over varying terrains and up and down different gradients, means pacing and timing are less controllable or comparable,” she says. “Then, even if you hit a path with a good rhythm, you still have to concentrate, because there could be obstacles. You can hit an ultimate high – your focus becomes super-zoned, while your pace is good and you feel like you’re flying.” It’s easy to find community in trail running, because it’s an equaliser. “Because trail running is less about pace, it’s really inclusive. Seriously, if you do a trail race, the first question won’t be about your time, it’ll be about your experience,” says Gauld. “These factors and so many more, mean that trail running attracts a wonderful, supportive community. I’ve run all my life and have been knowingly trail running for over a decade, and don’t think I’ve ever met another trail runner who hasn’t been encouraging and friendly.” The required kit “While road shoes will be fine on hard-packed trails, you’ll get even more fun with a pair of trail shoes. Trainers specifically designed for the trails will have grip for the varying terrains, and will save you slipping around,” Gauld continues. When looking for the right shoes, Ben Le Vesconte, head coach at Vivobarefoot says “Look for wide toe boxes which allow your toes to spread, to ensure you remain balanced and stable on the trail.” Next, he recommends looking for thin soles, so you can feel the trail underneath your feet. “It will help you feel the changing terrain, allowing you to react quickly and improve your stability. The more cushioning you add, the less you feel. “Think about the grip you choose, typically thicker and longer lugs [small points of raised rubber lining the outsole] are best for muddy terrain, with smaller lugs best for firmer terrain. If it’s wet weather or waterlogged terrain, you want a shoe that drains well and for the heat, it should be very breathable,” he explains. Your kit is more important than it is for road running, because you’re likely to be away from access to help, and there are more things that can potentially go wrong. “With this in mind, I typically take my running vest or a hydration pack, no matter how short the distance, in which I’ll pack my phone – for photos but also safety – water, snacks, a foil blanket, a basic first aid kit, a waterproof and possibly spare layers,” says Gauld. “I also have a GPX watch, mainly for the mapping tools, but this is expensive, and there are loads of accessible mapping apps on phones now.” The risks “In a lot of trail races, there will be a kit list – this will be for safety reasons and encourages respect in nature where the conditions can change very quickly. I started a race in nearly 30-degree heat, and within just a few hours, we were in hypothermic conditions and hail storms. I finished that race – while others more experienced than me dropped out – because I had all the kit,” Gauld reveals. “Of course, like any activity, there are things to be wary of. When you’re starting, take your time and get used to the uneven and varied terrain,” says Matt Buck, a trail running coach, owner of Running Adventures and guide runner for Love Trails Festival. “Make sure you take a friend, or at the least tell someone where you are going, and always have a phone on you in case you need to call for help. Take it slow, and you will be fine.”

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There is something so wonderfully comforting about a bowl of ramen noodles, whatever the season,” says chef and TV presenter Shivi Ramoutar, author of Cook Clever. “This version uses packet ramen – don’t turn your nose up at it; I assure you that with the added flavours, veg and protein, it becomes something spectacular and amazingly easy to accomplish. This is one to elevate to your heart’s content – you really can’t go too OTT with this. Have it slurpy or dry as you like.” Pimped packet ramen Serves: 2 Ingredients: For the base: 2 tbsp toasted sesame oil 1 spring onion (white bulb discarded), snipped 1 tsp garlic purée 2 mugs of boiling water 2 packets of ramen noodles (or any other instant noodles) OR 300g ready cooked noodles and 1 chicken stock cube, crumbled OR 300g ready cooked noodles and 2 sachets of miso soup mix For the protein (choose from): 1 mug of frozen, fresh or cooked chicken strips 1 mug of frozen, fresh or cooked seafood 1 mug of frozen or fresh gyoza dumplings ½ block of firm tofu, broken into smaller pieces For the veg: 250g packet of pak choi, leaves separated ½ mug of frozen vegetables Toppers (choose as many as you like): Soft-boiled egg halves Drizzles of chilli oil 1 tbsp sesame seeds Fresh coriander sprigs Fresh chillies Kimchi Drizzles of sriracha Method: 1. Heat the oil in a small saucepan over a medium heat and cook the spring onion and garlic purée for a couple minutes, stirring often until aromatic. 2. Add the boiling water, along with the dried noodles and their flavour sachets, or the cooked noodles with the crumbled stock cube or the miso soup sachets. Stir together and cook for a minute or two until the liquid is mostly absorbed. 3. Add your chosen protein and the veg and cook until the protein is just cooked through, about five minutes or so. If you are using fresh chicken or seafood it will take less time. If using tofu, add in the last few minutes so it doesn’t disintegrate. 4. Serve into bowls and go crazy with the toppers. ‘Cook Clever: One Chop, No Waste, All Taste’ by Shivi Ramoutar (HarperCollins, £20). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

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