Daniel Radcliffe has spoken out about the joys of raising his son with his longtime girlfriend, Erin Darke. Radcliffe, 33, opened up about becoming a father during a recent interview withE! News. His comments came days after he spoke about parenting for the first time, with the actor confirming that he welcomed a “little boy” with Darke in April. Speaking to E! News, the Harry Potter star noted that while he’s enjoyed his time with his son so far, he’s also loved seeing his partner become a parent. “It’s a crazy thing, but it’s also really beautiful, watching my girlfriend become a mum,” he said. [It’s] really the most incredible, beautiful thing to be witness to. So, it’s great.” He poked fun at how grown-up his son is, as he joked that the baby is “fully talking at three-months-old”, and is “very advanced”. The actor then clarified that his child has reached a different milestone, adding: “He’s smiling and that’s all I need. That’s awesome. Some people have to wait a lot longer for that so I’m really happy with that.” During an interview withEntertainment Tonight on 3 July, Radcliffe first revealed that he and Darke were parents to a son, who they welcomed earlier this year. He also acknowledged that he’s been taking some time off from work to focus on his family “It’s great. It’s crazy and intense,” he said about becoming a first time dad. But he’s wonderful and Erin is amazing - it’s a real privilege also to have this time with him. I was always going to take some time off, which not everyone is able to do, and so I’m able to kind of just be here with him a lot, which is lovely.” The Kill Your Darlings star noted that as his child gets older, he will probably be more considerate about how many acting projects he takes on. “It hasn’t really yet affected things, but I really like spending time with him, and I think I’m gonna miss him when I go back to work later in the year,” he said. “So, I will definitely be I think a bit more selective - not more selective, I’ve always been selective, but I think I’ll probably work a little bit less for the next few years.” However, according to Radcliffe, he doesn’t plan to leave acting anytime soon. “I’ll never be stopping. I don’t think that’s good for me either,” he added. In an interview with Newsweek, Radcliffe also opened up about starting a family while working in Hollywood. More specifically, he explained how his own experience with childhood stardom will influence how he parents his children one day. “I want my kids, if and when they exist... I would love them to be around film sets,” he said. “A dream would be for them to come onto a film set and be like ‘God, you know, I’d love to be in the art department. I’d love to be something in the crew.’ Some part of this, but not from that.” The Weird: The Al Yankovic Story star added that even though he enjoys acting himself, he “wouldn’t want fame for [his] kid”. “I think if you can get a situation where you’re on film sets without necessarily [thinking] oh, this is gonna be a big deal in your life, that’s great,” he said. “Film sets are wonderful places. I think a lot of the time it can be wonderful for kids. But it’s really the fame side of it that should be avoided at all costs.” While he recently opened up about fatherhood, Radcliffe has not yet revealed what the name of his new baby is. This doesn’t necessarily come as a surprise, since he and Darke, who’ve been dating since 2012, kept the news of their pregnancy relatively private. Read More Daniel Radcliffe gives frank answer to possibility of joining Harry Potter series Daniel Radcliffe opens up about fatherhood for the first time Daniel Radcliffe shares feelings about new actor playing Harry Potter Daniel Radcliffe opens up about fatherhood for the first time Fiona Phillips target of telephone scam following Alzheimer’s diagnosis Disability Pride Month: Motor neurone disease diagnosis spurred us on to get married

Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). Read More After Le Gavroche, Michel Roux is taking his cooking back to basics How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics

By now it shouldn’t come as a surprise that sexting can be great for your relationship. Whether you’ve been in a relationship for a while or you’re just starting something new, sending flirty, dirty messages is a great way to spice things up and keep them fresh — especially if you and your partner are long-distance. The thing is, not all of us are master sext crafters; some of us need a little inspiration when it comes to sexting ideas.

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LAGUNA HILLS, Calif.--(BUSINESS WIRE)--May 30, 2023--