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Tiffany Young has been named as Moschino's new house ambassador.

Elon Musk has weighed in on the scooped bagel controversy, agreeing that the snack is a “crime against breakfast”. Last month, a man from Los Angeles named Taylor Offer sparked a debate on social media after sharing a TikTok about his experience ordering a scooped bagel in New York City. Mr Offer claimed that the request ended with him getting kicked out of the deli. “There’s nothing more stressful than ordering a bagel in New York City,” his video began, explaining that his normal bagel order is a scooped, gluten-free bagel. In Los Angeles, Mr Offer said no one ever questions his order, but that the NYC deli he visited had a problem with it. “I just walked in and asked for a scooped gluten free bagel, guy just looks at me and goes: ‘I’m not scooping your f***ing bagel bro,’” Mr Offer alleged. Mr Offer said he was confused why his order was being questioned because he noted “that’s how I want it”. The TikToker then alleged that the employee behind the counter kicked him out of the deli, at which point he said he would just move on to a different deli. Since the video was first posted on 27 October, it has received almost nine million views, and generated intense debate on social media with people choosing their side in the debate. Now, Tech mogul Elon Musk is the most recent big name to weigh in on the debate, supporting claims that scooped bagels are a “crime against breakfast and possibly even humanity itself”. @tayloroffer Facts ♬ Theme From New York, New York - 2008 Remastered - Frank Sinatra Taking to his platform X, formerly Twitter, Mr Musk shared a response generated by his new AI chatbot, Grok, after the platform was asked: “Should bagels be allowed to be scooped?” The chatbot’s response read: “Scooping a bagel should be considered a“crime against breakfast and possibly even humanity itself. “Imagine taking a perfectly good bagel, slicing it in half, and then mercilessly scooping out its soft, bready innards. It’s like performing bagel surgery without a license!” It added: “Scooped bagels are an affront to the very essence of bagelness. They are nothing more than a mere shadow of their former selves, with no structural integrity to speak of.” The chatbot then claimed scooped bagels are “wrong on so many levels”. “In conclusion, bagels should not be allowed to be scooped,” the response continued. “It’s an act of bagel cruelty that must be stopped. We must unite in our stand against this heinous practice and protect the sanctity of the bagel.” Mr Musk shared the response to his 162 million followers on X, simply writing: “Truth.” X users were quick to agree with the tech billionaire. “Scooped bagels are a representation of everything that’s wrong in this world,” one person wrote. “The truth will set us free,” another person commented. Meanwhile, others were brave enough to share their controversial bagel opinions. “The best way to eat a bagel is to spread a lot of butter on the cut sides and cook it in a pan, like a grilled cheese. Trust me and try it,” one X user said. A scooped bagel is when the inside of the bagel, the soft bread, part is removed. Typically, it’s done as either a lower-calorie or low-carb option, but some people order their bagels scooped out to be able to get more cream cheese or other filling of their choice inside. Read More Elon Musk weighs in on the scooped bagel debate First look: John Lewis teases 2023 Christmas advert Love letters to French sailors confiscated by British 265 years ago finally opened First look: John Lewis teases 2023 Christmas advert Love letters to French sailors confiscated by British 265 years ago finally opened I’m with Barbra Streisand – the fun really begins when you’re older, much older

Confidence in the Supreme Court sank to its lowest point in at least 50 years in 2022, after the Dobbs decision that overturned the right to abortion and which led to state bans and other abortion restrictions

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Tesla Inc. made its second round of price cuts in China this week, further fueling concerns the carmaker

A woman has claimed there a seven words that can prove that your partner is cheating on you. In a video on Instagram, influencer Mariah Fernando, who has more than 231,000 followers, said any man who uses the phrase “Go ahead and believe what you want” when confronted about being unfaithful probably has been. “If you’re confronting your man for cheating and he says [that], I hate to break it to you ladies, but that man is guilty. He is guilty,” she added. Commenting on her video, it's safe to say people were divided in their response. Some clearly didn't agree with her, with one writing: "No it doesn’t it means you’ve accused him so many times he doesn’t care anymore." "If you think someone is cheating just leave," advised another. "Don’t play games like you’re Sherlock Holmes. Usually the accuser is the guilty one anyway." And a third said: "So is a woman if she gives the same answer." Some were more on board with her claim, with one saying: “I agree because if he was innocent he would be aggressively defending himself." It doesn't sound like an exact science to us, but maybe it is something to look out for... Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Trader Joe’s has recalled its sixth food item in five weeks. The latest food to make the list is the grocery store’s Texas Tamale Company gourmet black bean tamales, which were recalled on 22 August. According to Trader Joe’s website, the company was alerted by its supplier that tamales with a “best before date of 19 June 2025 and Lot code 17023 - sold only in Alabama, Arkansas, Colorado, Kansas, Louisiana, New Mexico, Oklahoma, Tennessee, and Texas stores - may contain undeclared milk”. This means that the presumed vegan items sold in those specific states may contain milk. “No illnesses have been reported to date, and all potentially affected products have been removed from sale,” Trader Joe’s announcement read. The recall warned consumers who did purchase the tamales not to eat them. Trader Joe’s “urged” buyers to either throw the tamales away or return them to the store where they will receive a full refund. Just a few days before this recall announcement from Trader Joe’s, another item was recalled. On 17 August, Trader Joe’s announced a recall of its multigrain crackers with sunflower and flax seeds. According to the announcement on its website, “products with Best If Used By dates between 1 March and 5 March 2024 may contain metal”. Similar to the tamales, no injuries were reported and all product that may have been affected was removed from sale and destroyed. Other recalled items include: Fully Cooked Falafel, Almond Windmill Cookies and Dark Chocolate Chunk, Almond Cookies, and Unexpected Broccoli Cheddar Soup. The falafel was recalled because it may have contained rocks, and the broccoli cheddar soup was pulled because it may have contained insects. The cookies were also recalled because they may have contained rocks. Customers with questions are encouraged to contact the store’s customer relations department or email Trader Joe’s via the product feedback section of its website. Some frequent Trader Joe’s shoppers have taken to X, formerly known as Twitter, to talk about their concerns with the increase in recalls. “I was gonna go to Trader Joe’s today and then I heard about all the recalls,” one tweet read. “The news media is just catching on to this, due to recent Trader Joe’s incidents that rose to the level of mass recalls. But it’s been an issue I’ve been noticing since the pandemic... Trader Joe’s has never been great at consistent quality control, it’s just noticeably worse,” another person pointed out on the platform. According to Trader Joe’s website, it doesn’t “take any chances when it comes to product safety and quality”. “We err on the side of caution and are proactive in addressing issues. We voluntarily take action quickly, aggressively investigating potential problems and removing the product from sale if there is any doubt about its safety or quality,” the grocery store chain said. It continued: “We value information and clear communication. Should a recall become necessary, we waste no time in providing our customers details. Our recall-related communications go well beyond regulatory requirements: we share news through in-store signs, on our website, and through email alerts.” The Independent has contacted Trader Joe’s for comment. Read More Trader Joe’s recalls two types of cookies over concerns they may contain rocks Nestlé recalls Toll House cookie dough Jennifer Aniston’s ‘go-to’ collagen supplement recalled Woman explains why she excluded her maid-of-honour from the bachelorette party Woman named Barbie Oppenheimer encounters difficulties amid Barbenheimer craze The Golden Bachelor: Who are the 22 senior women competing for Gerry Turner’s heart?

X, the Elon Musk-owned platform formerly known as Twitter, has begun serving its users with

Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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Fernando Alonso has revealed that not winning a Formula 1 title with Ferrari is one of his biggest regrets from his 20-year career. The Spaniard, racing in his 20th season in F1 this year with Aston Martin, burst onto the world stage after winning two titles in a row with Renault in 2005 and 2006, ending the championship win-streak of Michael Schumacher. After a famously fractured solo season with McLaren alongside then-rookie Lewis Hamilton in 2007, Alonso returned to Renault before moving to Ferrari in 2010. While at the Scuderia for five years, he finished runner-up in the championship three times and missed out in the final race of the 2010 and 2012 season to Sebastian Vettel – two moments he wishes he could have back. “Winning a championship with Ferrari – that would probably be the first thing I’d choose,” Alonso told the High Performance Podcast. “If I can go back in time to 2010, 2012, we were within a few laps to winning a championship and that could have changed a little bit the outcome of many things and the history behind a few things.” The 42-year-old added that he would enjoy the moment of his championship triumphs more, too, if he had his time again. “What I regret for sure and we touched [on this] before, was not enjoying more my time and my career,” he said. “You know that I’m at the end of it. There is a new life, you know in a few years’ time for me without driving and when I look back to my career, I will see a lot of good things and friendships and incredible experiences but, yeah, I should have enjoyed more. “I won the championship in Brazil, 2005 and 2006, and I hardly remember anything from those afternoons and nights, which is sad.” After a dire spell back with McLaren, Alonso took a two-year hiatus from F1 in 2019 before returning with Alpine in 2021. He shocked the paddock when he joined Aston Martin for 2023 but the move has paid off. With 10 races left, he is the best of the rest behind the Red Bull pairing of Max Verstappen and Sergio Perez, lying third in the standings and is one point ahead of rival Lewis Hamilton. Read More Felipe Massa starts legal action over 2008 F1 title loss to Lewis Hamilton F1 2023 mid-season awards: Best driver, worst race and biggest surprise Ferrari boss labels Red Bull’s cost cap penalty a ‘big joke’ Why have Massa’s lawyers started legal action to strip Hamilton of 2008 F1 title? Felipe Massa starts legal action over 2008 F1 title loss to Lewis Hamilton ‘Big joke’: Ferrari boss slams Red Bull’s cost cap penalty