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Scientists have found more evidence to suggest that leading a Mediterranean lifestyle could be key to living a longer and healthier life. People who follow a Med lifestyle – including making time for socialising; resting; physical activity and eating a diet rich in fruits, vegetables, and whole grains with low sugar and salt intake – are less likely to die prematurely or die from cancer. And those who get plenty of rest, exercise and make time to socialise with friends are less likely to die as a result of a heart attack or stroke. The new study examined data on 110,799 adults taking part in the UK Biobank study. This study suggests that it’s possible for non-Mediterranean populations to adopt the Mediterranean diet using locally available products and to adopt the overall Mediterranean lifestyle within their own cultural contexts Mercedes Sotos Prieto People aged 45 to 70 from England, Wales and Scotland provided detailed information about their diet and lifestyle habits. The researchers, led by academics from La Universidad Autonoma de Madrid in Spain and Harvard TH Chan School of Public Health in the US, examined information ON Mediterranean food consumption; Mediterranean dietary habits – such as limiting salt and consuming healthy drinks – and lifestyle habits including taking regular naps, exercising, and spending time with friends. Higher total scores in these categories indicated a higher adherence to the Mediterranean lifestyle, the authors said. People involved in the study were tracked for nine years. Some 4,247 people died including 2,401 from cancer and 731 from cardiovascular disease, which includes heart attacks and strokes. Researchers found that people who followed a Mediterranean lifestyle were 29% less likely to die compared to their peers who did not follow this lifestyle. They were also 28% less likely to die from cancer, according to the study, which has been published in the journal Mayo Clinic Proceedings. And people who got plenty of rest and exercise, while also making time to socialise with friends, were also less likely to die from cardiovascular disease. “This study suggests that it’s possible for non-Mediterranean populations to adopt the Mediterranean diet using locally available products and to adopt the overall Mediterranean lifestyle within their own cultural contexts,” said lead author Mercedes Sotos Prieto, from La Universidad Autonoma de Madrid and Harvard Chan School. “We’re seeing the transferability of the lifestyle and its positive effects on health.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live These are the cheapest school uniforms on the high street – according to Which? Half of anxiety and depression cases in new and expectant mums are missed: 7 signs a new mum needs help This Morning’s Dr Zoe Williams: Why gut health could be more important than you think this summer

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This creation is heavily inspired by one of my favourite signature bakes in the Bake Off tent,” says Crystelle Pereira, who was a runner-up on the show in 2021. “I had made a focaccia during Bread Week, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel. “It went down a treat, and so I’ve transferred all of the same flavours and textures into crispy crostini – little bites of sweet and salty deliciousness.” Roasted grape, honey and feta crostini Ingredients: For the infused oil: 50ml olive oil 2 garlic cloves, grated ½ tablespoon dried thyme For the crostini: 240g black seedless grapes (about 24 grapes) 200g feta 10 walnuts, skin on 1 small baguette 1½ tablespoons runny honey ¼ fresh fennel bulb, thinly sliced (optional) A bunch of fresh thymea pinch of fine sea salt and ground black pepper Method: 1. Preheat the oven to 180C fan/400F/gas mark 6. 2. First make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside. 3. Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways. 4. Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper and a tiny pinch of salt and blend until completely smooth. 5. Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside. 6. Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7–10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through. 7. To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straight away. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer

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Russian President Vladimir Putin has told leaders and officials from most African countries that his nation is making full efforts to avert a global food crisis despite concerns that its withdrawal from a deal allowing grain shipments from Ukraine will cause price spikes