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Adele has opened up about her health after experiencing a flare-up of her spinal condition during her Las Vegas residency. During one of the “Hello” singer’s recent concerts - as part of her “Weekends with Adele” residency at The Colosseum at Caesars Palace - she explained to fans that before stepping on stage, she had fallen and was unable to move due to a sciatica attack. A sciatica flare-up comes from the sciatic nerve when it is compressed or irritated. When this happens, a person can experience pain that radiates from their lower back all the way down to their feet. “They picked my whole body up off the floor,” Adele explained to the crowd, according toThe Sun. The singer also revealed to the audience that she had to take a break mid-show over the weekend, saying: “I am going to sit down and rest my sciatica.” This isn’t the first time the “Easy on Me” singer has spoken openly about her health. During a performance on New Year’s Eve last December, Adele struggled to walk across the stage as she explained her chronic back pain and sciatica. “I have to waddle these days as I have really bad sciatica," she said at the time. Not only was she struggling to walk, but she also shared that she was performing with a disintegrated disc in her spine. “Is anyone else kind of my age starting getting bad knees? I have got really bad sciatica in my left leg and my L5 disc is not f***ing there anymore. It’s worn away,” she said back in February. The L5 spinal nerve provides sensation to the outer side of the lower leg, the upper part of the foot, and the space between the first and second toe. The nerve also controls hip, knee, foot and toe movements, according to the Cleveland Clinic. The sciatic nerve consists of the L4 and L5 nerves plus other sacral nerves, the website states. In an interview with Elle last year, Adele also said that she slipped her L6 disc when her son, Angelo, jumped out to scare her as she came out of the bathroom. The singer previously toldThe Face magazine in a November 2021 interview that her back issues go back to her teenage years. “I slipped my first disc when I was 15 from sneezing. I was in bed and I sneezed and my fifth one flew out. In January, I slipped my sixth one, my L6. And then when I had a C‑section, my core was useless," she said. Adele explained that she had lived with back pain for most of her life, and that her flare-ups occurred when she was stressed or continuously sitting with bad posture. However, she revealed that key to improving her symptoms was regularly working out. “Where I got my tummy strong, down at the bottom, which I never had before, my back doesn’t play up as much,” Adele said. “It means I can do more, I can run around with my kid a little bit more.” Read More Adele halts show to rebuke security guard hassling a fan: ‘Leave him alone’ Adele says she wants to have a baby with boyfriend Rich Paul ‘soon’ Miley Cyrus was ‘thinking of Adele’ while writing new song ‘Used to Be Young’

The India Club in London, which was set up in the 1950s, is set to close in September.

Oti Mabuse has revealed that she and her husband Marius Iepure had stopped trying to conceive when she discovered she is pregnant with their first child. The former Strictly Come Dancing star announced on Saturday (26 August) that she is expecting, describing the pregnancy as “the best news we could have ever asked for”. Mabuse, 33, shared in an Instagram Story on Monday (28 August) that she had initially “given up” on trying to conceive because “nothing was happening”. She posted a video of her and her friend Nkateko Dinwiddy celebrating her pregnancy, and wrote over the clip: “My friend @takkies7 asked me to [take a pregnancy test] because I was drinking coffee and I don’t drink coffee. “We had been trying for a while and decided to stop (it all just got too much) and just live life as us two as nothing was happening. “We enjoyed each other’s company, dinners, concerts, parties, just simply removed all the pressure and here we are!” In another Instagram Story, she shared a screenshot of a WhatsApp conversation between her and Dinwiddy, showing her friend asking if she had taken a pregnancy test yet. Mabuse replied: “Ahhhh why? [cry-laugh emoji] Don’t stress me I’ve actually given up.” But the Dancing On Ice judge shared the happy news over the weekend live on her ITV Breakfast Show. She also shared a series of photographs of her and Iepure cradling her growing baby bump on Instagram and wrote in the caption: “We love our little bundle of joy so much already… and can’t wait to see what our future will look like now as a family of three plus Leo. “It’s been a beautiful journey so far with close friends and family and nearly over but we have learnt a lot along the way… Christmas is about to get even louder.” Mabuse also shared a video montage of the moment the couple shared the news with their close friends and family over FaceTime and in person, including with her sister, Strictly judge Motsi Mabuse. The expectant mum said in her caption: “Living in a different country as a couple means you don’t have family around to break the news face to face to. “And most often, friends become family. We are so extremely lucky with our group of friends. Disclaimer: This isn’t all of them, not enough video space. But we kept our circle really tight, full of positive energy, laughter and joy.” Motsi left a comment under the video and said: “Just cried again [red heart emoji].” Mabuse and Iepure met in Germany as dance partners in 2012. He proposed to her in 2014 on her birthday and they married that same year. Read More ‘My depression ate me up and stopped me doing the thing in life I loved the most – cooking’ BBC Breakfast’s Emma Vardy announces birth of son: ‘Presenting my best breaking news ever’ Maya Jama and Stormzy ‘confirm relationship’ as they’re seen holding hands in Greece Oti Mabuse announces she is pregnant with her first child Amy Dowden reveals ‘life-threatening’ sepsis diagnosis amid cancer treatment BBC Breakfast’s Emma Vardy announces birth of first child

Amy Dowden has revealed that she was recently diagnosed with “life-threatening” sepsis as she underwent cancer treatment earlier this month. The Strictly Come Dancing star, 33, told her nearly 490k followers on Instagram that she suffered a “setback” in her treatment and had to spend “several days in hospital” being treated by an ICU team. In June, Dowden underwent a mastectomy after being diagnosed with stage three breast cancer the month prior. She began chemotherapy earlier this month after doctors found another type of cancer. Speaking to Hello! magazine in a new interview, the professional dancer said she started feeling ill two days after her first round of chemotherapy and started getting a fever. “I started having a temperature of 37.7 degrees Celsius,” she recalled. “At the time, I didn’t realise that having a temperature of 37.5 or above could be fatal for a chemo patient. I just thought it was my reaction to chemo, but as it turned out, I had already got an infection.” She added: “I felt freezing cold but I was all clammy and shaking. My mum and dad rang my red card [which provides the chemotherapy team’s contact details and current treatment information] and they said to hang up and ring the ambulance.” Dowden continued: “I didn’t want to go into hospital; at the time I didn’t realise how ill I was. “I knew it was a Saturday night, so A&E would probably be crowded, and it was dangerous being around people as it’s more likely you’ll pick up an infection. “On chemo, you don’t have your white blood cells to fight infection. We now know I had the infection just before I started chemo, but we were never able to pinpoint what actually caused it.” Dowden said she was so ill that she couldn’t really understand the danger she was in. “The doctors and nurses were telling me I had sepsis and that it was life-threatening, but I wasn’t taking it in,” she said. “I didn’t become properly aware until later. I told my dad, ‘I’ve got sepsis’ and he said, ‘I know!’” On her birthday on 10 August, Dowden spent the day in hospital after her temperature went up again. She is currently recovering at home and has been able to continue her chemotherapy treatment. The treatment has caused the TV star to start losing her hair and she now wears a wig, but she is hopeful she will be able to appear on the forthcoming series of Strictly in some way. She revealed that the Strictly production team is “getting me some fabulous wigs ready”. “The team are being guided by me – they’ve been utterly amazing,” Dowden said. “We’ve got some dates in the diary, but it will depend on how I feel. We’re taking it a step at a time.” Dowden’s professional dancer colleagues on the show have been sending her videos, flowers and presents to encourage her as she undergoes treatment, she added. “I speak to Dianne [Buswell] every single day. This is impacting on them as well because we’re a team,” she said. “I’m grateful they are including me because Strictly will help me get through the next few months, mentally. It’s just the tonic that I need.” Last week, Dowden opened up about her hair loss and admitted she was finding it “so hard”. She shared a photo of a clump of her hair that had fallen out with a series of broken heart emojis and wrote: “So much everyday! So hard! One day at a time!” After her mastectomy, Dowden was told she needed chemotherapy as doctors found further tumours after the surgery. In an Instagram Live chat, she said: “They found another type of cancer and then they told me I needed chemo – for me that was a massive blow. It wasn’t in the plan, originally – and I know the plan you can’t get fixated on.” Dowden is married to her long-term partner Benjamin Jones, who is also a professional dancer. The couple wed in 2022, after having to reschedule their wedding due to the Covid pandemic. Read More ‘My depression ate me up and stopped me doing the thing in life I loved the most – cooking’ Maya Jama and Stormzy ‘confirm relationship’ as they’re seen holding hands in Greece Pilot makes sweet announcement to his flight attendant mother on first flight together Strictly’s Amy Dowden finding it ‘so hard’ as she shares hair loss update amid cancer BBC Breakfast’s Emma Vardy announces birth of first child Ultra-processed food may cause ‘tidal wave of harm’, including heart attack, stroke

BBC Breakfast star Emma Vardy has welcomed her first child with husband Aaron Adams. The co-host of the morning news programme announced her “best breaking news ever” on Instagram, where she shared a photo of herself cradling her newborn. Vardy first revealed her pregnancy in May, when she shared a photo of her baby bump after a day of surfing in Co Sligo. The BBC Ireland correspondent wrote on Instagram: “Presenting my best breaking news ever. Baby boy Jago Fionn is here. “At just a few hours old, playing a little camera shy. Huge thanks to the dedicated and talented midwives and doctors at Belfast’s Royal Victoria Hospital for looking after us so well.” She added that she and Adams were “smitten and so in love”. The photo was a selfie taken from her hospital bed as she cuddled the newborn baby, who has dark hair and was dressed in a white onesie. Announcing the news of her pregnancy in May, Vardy posted a photo of herself holding a surfboard as she showcased her bump. She wrote: “Well folks it’s definitely getting a bit harder to balance…. extra cargo hitching a ride!! Still managing to catch a few waves though. “Beautiful weekend in Co Sligo, and a very exciting summer ahead!!” She added: “#paddlingfortwo #babyonboard.” Last month, Vardy celebrated her baby shower and shared a series of photos from the joyous event. She wore a one-shouldered white gown and a beautiful pink and yellow flower crown as she posed in front of a large blue-and-white balloon display. Other photos included in the post showed her friends and family posing with her, all wearing green flower crowns, as well as photos of the decoration and tablescape for the event. “Belated Babyshower spam for the gram,” she wrote in the caption. Vardy married Adams in March 2022 in Co Antrim, where Adams’ son Jonah acted as ring bearer. Read More ‘My depression ate me up and stopped me doing the thing in life I loved the most – cooking’ Maya Jama and Stormzy ‘confirm relationship’ as they’re seen holding hands in Greece King Charles planning ‘major shakeup’ to Royal Household staff Elle King opens up about her ‘deep depression’ amid two-year postpartum journey Sienna Miller pregnant with her second child Serena Williams celebrates second pregnancy with ‘pre-push party’

Two new studies have found conclusive links between the consumption of ultra-processed foods (UPF) with increased cardiac disease risk, including heart attacks and strokes. The research, presented at the annual meeting of the European Society of Cardiology in Amsterdam, found highly processed food sold in stores across the world, such as fizzy drinks, cereals and ready-to-eat meals, may lead to an increased risk of cardiovascular diseases and hypertension. Henry Dimbleby, the UK government’s former food tsar, said the findings should be a “wake-up call” for the country. “Britain is particularly bad for ultra-processed food. It is storing up problems for the future,” he told The Guardian. “If we do nothing, a tidal wave of harm is going to hit the NHS.” One of the studies, conducted by scientists from the Fourth Military Medical University in China, conducted a review of 10 studies that included 325,403 participants and 38,720 cases of cardiovascular disease (CVD) events, including heart attack and stroke. It found a conclusive association between UPF and heart disease risk. Scientists found that a 10 per cent increase in UPF consumption in daily calorie intake is linked to a 6 per cent rise in heart disease risk. Researchers also observed that the lowest risk was at a less than 15 per cent per day of UPF consumption out of total calorie intake. However, heavy UPF consumption “was significantly and positively associated with increased risk of cardiovascular events,” scientists noted. The other research, also presented at the world’s largest heart health conference, assessed the link between UPF intake with CVD and hypertension in a population of middle-aged women in Australia. Scientists, including those from the University of Sydney, assessed health data of about 10,000 women aged 46-55 years who were recruited into the Australian Longitudinal Study on Women’s Health and followed for 15 years. They assessed the contribution of UPF in the daily dietary intake of these women as well as their self-reported heart disease and stroke, and/or hypertension incidences. The women included in the study had an average UPF intake of 26.6 per cent of total food dietary intake. Over their 15 years of follow-up, scientists found 1,038 incident CVD and 4,204 hypertension cases. Among the middle-aged women, scientists observed that a higher UPF intake was associated with higher risk of CVD and hypertension. “These findings lend support to minimising UPF intake as a component of a heart-healthy diet,” scientists wrote in the study. Taken together, the findings hinted that the harm caused by UPF may be more than just due to their high salt and fat content. “If there is something inherent in the processing of foods that is harmful, then that is a disaster,” said Mr Dimbleby. Read More First-of-its-kind study finds laughter is indeed good medicine, especially for the heart How many steps a day can cut risk of early death (and it’s not 10,000) Weight loss jabs improve heart failure symptoms in obese patients – study First-of-its-kind study finds laughter is indeed good medicine How many steps a day can cut risk of early death (and it’s not 10,000) ‘Boy moms’ called out for dubious logic behind teaching their sons to cook

A new, first-of-its kind study has demonstrated that laughter can indeed be good medicine – especially for those with heart disease. Laughter therapy can increase the functional capacity of the cardiovascular system that includes the heart, lungs, arteries and veins, found the yet-to-be peer-reviewed research presented at the annual meeting of the European Society of Cardiology in Amsterdam. Researchers, including Marco Saffi from the Hospital de Clínicas de Porto Alegre in Brazil, found reduced inflammation and better signs of health among coronary artery disease patients who engaged in a course of laughter therapy. They found laughter therapy sessions could cause the tissue inside a patient’s heart to expand, potentially leading to increased oxygen flow through the body. Until now, different treatments without the use of drugs have been studied in coronary artery disease patients, but the benefits of rehabilitation using laughter therapy was not fully assessed, scientists said. In the new study, the impact of laughter therapy on the functional capacity, tissue function as well as markers of inflammation in the bodies of patients with coronary artery disease was evaluated. The condition, which is one of the most common diseases in the world, arises when the heart’s coronary arteries struggle to supply the organ with enough blood, oxygen and nutrients. Scientists conducted a clinical trial involving 26 adults with an average age of 64 from August 2016 to December 2020, measuring each of their oxygen uptake and the widening of their main artery when blood flow increases. Researchers also measured levels of molecules in the patients’ bodies, indicative of inflammation such as interleukin (IL)-6, IL-10, tumour necrosis factor (TNF)-alpha, vascular cell adhesion molecule (VCAM) and intercellular adhesion molecule (ICAM). Thirteen of the patients were assigned to the group that underwent laughter therapy by watching two self-selected TV comedy shows per week. The other 13 served as the control group and watched “neutral documentaries”, scientists noted. They said the study is the first controlled clinical trial to evaluate the impact of rehabilitation using laughter therapy on patients with coronary artery disease. It revealed an increase in the body’s peak oxygen uptake and improvements in tissue function as well as the body’s markers of inflammation. The new findings are in line with previous research that suggested having a good laughter session makes the body release endorphins, which are hormones that reduce stress and inflammation and help the heart and blood vessels relax. Based on the new results, presented at the world’s largest heart conference, scientists say laughter therapy may constitute an “effective form of cardiac rehabilitation in this patient population”. Read More How many steps a day can cut risk of early death (and it’s not 10,000) A broad genetic test saved one newborn's life. Research suggests it could help millions of others Snoring before age 50 is a health ‘red flag’, experts suggest How many steps a day can cut risk of early death (and it’s not 10,000) Experts warn that snoring before you turn 50 is a health ‘red flag’ ‘Boy moms’ called out for dubious logic behind teaching their sons to cook

As I sit in the dark of Screen 2 at Oxford’s Curzon cinema, a woman a few seats away from me does something I’ve not seen before: she orders pizza. Specifically, she orders £64.85 worth of pizzas and chips for her and her family. A few minutes later – after the film has started, in fact – the food is brought to her, as though she was sitting in any regular restaurant and not in a cinema. Eating at the pictures is becoming ever more sophisticated, with ushers bringing you food as fancy as sushi without you having to move a muscle. Is it getting a bit silly? It’s no secret that cinemas have endured a range of crises over the past few years, partly thanks to the rise of streaming and then the pandemic and even more streaming. Cinemas across the country have shut down and forecasters predict that screens won’t be as full as they were pre-Covid until 2025. Some of the cinemas that survived, like AMC, are saddled with billions of pounds worth of debt. Just showing people films may not cut it in this difficult new era. As they fight to survive, cinemas are having to up their game. They have to offer “experiences”. Christina Flourentzou, operations manager at Curzon, says they learned that customers wanted more food and drink with their film thanks to their feedback service, Feed It Back. This happened before Covid struck, she points out, but post-pandemic the company rolled their restaurants out on a bigger scale. “What we’re trying to do is elevate the guest experience,” she says. “For us it’s about giving the guest the best possible experience; so anything that they want, we can give them, essentially.” At my local Curzon this includes padron peppers, mushroom and truffle croquettes, and vegan hot dogs. What Curzon has discovered, according to Flourentzou, is that when at-seat food and drink service is offered, the spend per customer goes up – often by as much as £2 per person. There is a different mindset when ordering at your seat compared with ordering at the till: “You take your coat off, your hands are free, you look at a menu, suddenly someone comes to you and says, ‘What would you like?’ Your mentality changes.” On any new site Curzon will now endeavour to install tables at seats, in order to allow for this in-screen service. Eating entire meals in your cinema seat is becoming more and more popular but it isn’t a brand-new phenomenon. Studio Movie Grill, born in Texas but with sites in states including California, Florida and Georgia, has been offering at-seat food and drink since 2000. Tearlach Hutcheson, the company’s vice president for film, calls this kind of operation a “cinema eatery”. He agrees that it isn’t just the pandemic that has caused a shift in customer priorities; it’s been happening over the past 20 years as home entertainment systems have become increasingly more sophisticated and cinemas have had to compete. “I think that people are looking for a different experience when they go to the theatres,” he says. “We have to provide a more luxurious catering experience to the guest.” I think the immersion is only going to get more and more. I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now ... I don’t think it’s ever going to go back to popcorn and drinks Amy Fernando, creator of Taste Film At Studio Movie Grill, food revenue is more than twice that of ticket sales, and its CEO says that business is better for the company than before the pandemic. In cinemas, profit margins have always been higher on food than on tickets – though these margins are far smaller for cooked food than for popcorn and Coke. The kitchen staff at Studio Movie Grill are often dishing out six meals per minute. A recent innovation was a kitchen printer that printed orders faster than ever before. Servers are allowed to bring food and drink to guests at any point (unlike Curzon, where, Flourentzou says, it should strictly happen during the adverts and trailers) but the bulk of orders are placed within the first 30 minutes of arrival. Studio Movie Grill could represent the future of the cinema-going experience: it might soon be completely normal to bundle the film-and-a-meal experience into one. What Hutcheson is confident about is that cinemas will become more of a “destination spot” in order to entice people to leave the comfort of their homes. Flourentzou doesn’t think I’m right to call it “panic” but it does seem like cinemas are urgently fighting to stay alive. One person who knows all about using food and cinema to create an experience is Amy Fernando, creator of Taste Film, an enterprise that shows films to customers while serving them food featured in those films. Watching Goodfellas in 2016, Fernando was inspired by the infamous shaving garlic scene to marry the two things she cared most about. Seven years later, she has swapped teaching for running the business full-time. “I think the beauty of coming to the cinema, or doing an experience like this, is sharing it with like-minded people,” she says. “Post-Covid there is something special in getting dressed up, going out, and sharing the experience with other people.” When I go to watch Taste Film’s version of Mrs Doubtfire, I agree. I didn’t think of the film as one featuring all that much food but at appropriate moments we are served a savoury birthday muffin; chilli salt and pepper chicken wings; a meringue martini; tiger prawn skewers with chips and salad; a pina colada; and a chilli and chocolate mousse. As Fernando says, the frisson of fun is largely to do with two communal experiences: everyone not just watching the film at the same time but eating the same food at the same time. This won’t be replicable in regular cinemas (a Taste Film ticket is £75, for example) but the company is going from strength to strength, partnering with the big streamers, and its growth is indicative of people’s updated expectations around film. “Guests want more,” says Fernando, “and younger people want more.” Ultimately, of course, it will be the quality of films that govern whether or not cinemas stay afloat. This summer has seen an unusual boom in quality and business, with Barbie and Oppenheimer proving critical darlings as well as excellent earners. But where the cinemas can’t control how good the films are, they can control the various offerings they provide around them. “I think the immersion is only going to get more and more,” says Fernando. “I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now.” Hutcheson and Flourentzou agree. Hand in hand with this development, Hutcheson says, will be a resurgence in “purer cinematic experiences” – people wanting to experience cinema with as sophisticated a picture and sound experience as possible. He believes that it won’t be long before cinema eateries – at the moment confined to more modest theatres – will also enter the IMAX space. Look at the signs and it certainly seems as though it will be difficult to put the genie back in the bottle – which means cinemagoers may need to brace themselves for an exciting new range of smells. Fernando is probably right when she says: “I don’t think it’s ever going to go back to popcorn and drinks.” Read More Too gay, too weird, too pregnant: The most controversial Barbie dolls in history Doing things alone isn’t ‘self-love’ – we don’t need to make everything empowering Sizzling kitchen drama The Bear is spicing up the dating game for chefs ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy

In Cartmel, a picture-postcard Cumbrian village on the cusp of the Lake District, chefs in their whites are scurrying across the cobbled streets like an army of well-dressed worker ants. Some are heaving wheelbarrows stacked with mounds of freshly picked vegetables, still earthy from the farm; others are dashing from one building to another, precariously balancing enormous stacks of clean pans. They all have one thing in common: they work for Simon Rogan. If they’re the workers, he’s the queen. This well-rehearsed choreography is a typical sight every morning in Cartmel, where the Michelin-starred chef – one of only eight to own a three-starred restaurant in the UK – set up shop 20 years ago. After a decade of working at various levels in restaurants around the country (including a placement under Marco Pierre White and two years at the three-star Lucas Carton in Paris), Rogan was keen to open his own restaurant. Priced out of Hampshire and Sussex, he looked further afield and found a rundown 800-year-old former smithy in Cartmel available to rent. “I didn’t come here for anything as glamorous as the area or the scenery or the people,” he tells me, having just taken me on a tour of said area to meet said people. “It was just for this building. I was desperate for my own restaurant. I felt like I had never really achieved the things that I’d wanted to working for other people. I wanted to make my own mistakes and be in control of our own destiny. I know it sounds cheesy, but it’s true.” He made an offer on his way back from his first visit to the area, and L’Enclume was born. “Once you realise where you are, you think: s***, this is beautiful,” he adds, laughing. Over the next two decades, the ambitious chef transformed the Cumbrian village into a culinary destination unlike anywhere else in the UK. It’s now home to not only L’Enclume – awarded the environmental green star in 2021 and the coveted third star in last year’s Michelin Guide – but also the one-starred neighbourhood eatery Rogan & Co, and Aulis, L’Enclume’s six-seater chef’s table behind the main restaurant. He also put his name to Henrock, a more informal and relaxed offering just a half hour’s drive away at Linthwaite House, overlooking Lake Windermere. The engine behind this mini empire, and the reason I’m here, is Our Farm, a 12-acre plot in Cartmel that supplies the majority of the restaurants’ ingredients. A sustainable, closed-loop growing operation had always been “at the back of his mind”, Rogan says. He was inspired by his father, a fruit and vegetable salesman who would bring home a box of the day’s best produce, teaching him the importance of using every part of the ingredient. When they arrived in Cartmel to get started, though, “the standard of produce”, Rogan says “was absolutely rubbish. The reason we got into farming was my frustration at the ability to buy a perfect radish, which is the easiest thing in the world to grow.” They rented a small plot close to the restaurant, and filled in the gaps with local suppliers. But, back in 2002, it was too expensive to buy organic. “Things were triple the price they are now,” Rogan tells me, taking a sip of his beetroot juice at the Aulis counter. “So we bought little bits and pieces here and there alongside the normal suppliers. Then we had the opportunity to take over the farm. That’s when we thought: ‘Right, let’s start growing radishes.’” What started as a little garden has become something bigger than he could ever have anticipated. A restaurant growing its own produce is not a groundbreaking concept, but a kitchen garden this is not. You won’t find pristine beds and trimmed rose bushes and arty ornaments. But you will find a patchwork of muddy fields growing hardy vegetables, the topsoil painstakingly “fluffed” by hand; a regiment of polytunnels housing the more finicky plants, delicate micro herbs and other culinary experiments (I try something that tastes like pickled onion Monster Munch); and enormous hand-rotated compost bins that process all the food waste from the restaurants into mulch for the farm. All this is surrounded by hedgerows that have been carefully curated to attract birds and other wildlife to act as natural pesticides. None of this would be possible without head farmer John Rowland. Regenerative agriculture might be his trade, but birds are his true passion. During a tour of the farm, he lists off the species he’s seen circling overhead, drawn by the blackthorn, hawthorn, rowan and birch trees he’s been planting on the borders. “We cater for the birds more than the people,” he tells me, in a Welsh accent so bucolic I wonder whether he’s been shipped in specifically for the tour. “Everything on the farm has a use, and not only in a culinary way. The seeds and the berries attract the birds onto the farm. The birds are my pest control, so the more I can attract to the farm, the more pest control I have, and that is fantastic for birdlife. In Britain, we’ve lost 84 per cent of our bird species, but this area is really rich because of these techniques.” While he might prefer looking upwards, it’s what’s beneath our feet that Rowland is really focused on. “The life is in the soil,” he says, grabbing a great fistful of the stuff. “You have hundreds of types of fungus right here. We don’t want to disturb that biome in the ground so rather than rotavating the soil [breaking up the earth with a machine ready for planting] and destroying the millions of organisms that live in it, we build a six-inch layer of compost on top and aerate it with a fork. Once you’ve done that, each year you just top it off with an inch, and that’s regenerative farming,” he says matter-of-factly, clapping the dirt from his hands. Well, that’s the gist anyway, and while it’s perhaps a little more complicated than that, Rowland struggles to understand why more people aren’t farming in this way. “We’re the most nature-depleted country in the world. We’ve lost our wildflower meadows, we’ve lost our insect population, we’ve lost our wild songbird population. They’ve taken the hedgerows away to make the fields bigger. All the natural food in our countryside is being lost to intensive farming.” Regenerative techniques like those Rowland is putting into practice on Our Farm would go some way to reclaiming it, he says, but “it’s a shame that they don’t realise that”. He pauses for a moment, then corrects himself: “Well, it’s not that they don’t realise it. They know. It’s just that they want intensive farming because it makes them money and it’s wrong because we are killing everything.” How this translates to the table at L’Enclume is manifold. Every dish on the menu begins life on the farm, where Rowland will flag what’s in season and at its best, or suggest something new he’s been experimenting with. Or it might start as an ingredient foraged from the countryside or sourced from a local supplier. The idea is then tweaked in the development kitchen at Aulis, before it finally makes its way to the pass at L’Enclume. This results in a transient snapshot of Cumbrian cuisine that changes every time you dine, and a menu quite unlike anything else I’ve come across. When I visit in February, Boltardy beetroot – a variety chosen for its resistance to erratic weather – shines in a bitesize tart with smoked pike-perch fished locally, and perilla, a Southeast Asian herb cultivated on the farm that adds notes of mint and licorice. Elsewhere, there’s lovage and rose hip and lemon thyme, all foraged; there’s Cornish cod and Mylor prawns and potted shrimp and Maldon oysters; sweetcorn and champagne rhubarb from the farm that were fermented after they were harvested last summer so they could be used year-round; and an enormous selection of British cheeses, including Tunworth, which is frozen and crumbled in a palate-perplexing, salty-sweet dessert. It happens to be my favourite dish. Managing a farm-to-fork operation this complex, not to mention the empire, is no mean feat. “I could pretty confidently be a tax exile given how little I am in the UK at the moment,” he jokes. When we chatted in February, the team was preparing to revive their pre-Covid plan for a five-week residency in Sydney, which concluded this month. The punchline, of course, is the delay meant Aussies were given a taste of not a two-star L’Enclume, but all four stars. Given Australia is yet to receive a Michelin Guide and is not particularly well known for its agricultural sustainability, it was an interesting move, but one there is clearly appetite for. Despite the $420-a-head price tag, it was sold out, serving more than 4,000 diners. While the food at L’Enclume, at home and abroad, is clearly special, it’s the people that set it apart from other restaurants in this league. Their hospitality, affability and, perhaps most noticeably, northern accents, are not typically what you find at this price bracket (£250 a head for the tasting menu, plus £100-£290 for a pairing). Stuffiness is neither present nor tolerated. Many of the staff have been with Rogan since the beginning, switched between the restaurants, or left for pastures new only to return. “We get a lot of people coming back – only the ones we want, anyway,” he says slyly. There’s certainly been a few famous quarrels. The “Rogan alumni” is a term thrown around a lot during my visit, and includes Mark Birchall, who was executive chef at L’Enclume during its two-star era before setting up a curiously similar “restaurant with rooms”, Moor Hall, in Lancashire, which also boasts two stars and a further green. Then there’s Dan Cox, who cut his teeth at Rogan’s now-closed Fera in Claridges as well as L’Enclume, and helped him set up Our Farm in the early days. He’s now down in Cornwall, running the farm-to-table Crocadon. But, generally, people are drawn back to L’Enclume for the variety it has to offer. “Look around the country,” says Rogan, “and [other restaurants] haven’t got any staff because they can’t offer as many career progression opportunities for people. I suppose that makes them lucky. “It’s about not spreading yourself too thin. We’re only able to do these things because these guys are really, really hungry.” Acknowledging that hunger, he established the Simon Rogan Academy in 2021 to “nurture aspiring chefs”. It includes paid work across the Cartmel restaurants, and culminates in a week-long placement at his restaurant Roganic in Hong Kong. In the beginning, “we thought that maybe if we had just a third of them left at the end of the quarter, it’d be brilliant,” Rogan tells me. “But almost all of them stayed on! And now they all want jobs” – he comically rolls his eyes – “but really it’s great.” As I drift between the farm and the Cartmel restaurants, everyone hard at work but always smiling, it strikes me that L’Enclume isn’t just a restaurant; it’s a story. And its influence is immense. “Sustainability”, “farm-to-table” and “regenerative agriculture” were mere whisperings 20 years ago. Now they’re affixed to almost every new menu, and you could say they were born here. The people I’ve met could well be the next batch of Rogan alumni, attracting Michelin’s attention with their own restaurants in years to come. If it takes 20 years to craft a legacy like this, then I’ll make sure I come back in 2043. For more information about L’Enclume, visit www.lenclume.co.uk and for more information about Simon Rogan and his other restaurants visit www.simonrogan.co.uk Read More Why I won’t be doing Veganuary this year – or ever again Marina O’Loughlin is wrong – there’s joy in solo dining Michel Roux Jr announces closure of renowned restaurant Le Gavroche to have ‘better work/life balance’ The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers

Young adults who snore at night have a significantly higher risk of having a stroke and developing heart disease when they get older, a study has warned. Doctors have said that snoring should be treated as a “red flag” among adults below the age of 50. The study found that young adults who snore are 60 per cent more likely to develop a stroke when they reach middle age, and five times more likely to develop a heart rhythm disorder. The researchers presented their findings at the European Society of Cardiology Congress in Amsterdam. They examined data from 766,000 US adults aged 20 to 50. These included 7,500 adults with obstructive sleep apnoea, a condition that causes interruptions to normal breathing during sleep. This can lead to loud snoring and interrupted sleep as sufferers wake up while struggling to breathe. The study found that, over the 10-year follow-up period, patients with sleep apnoea were 60 per cent more likely to suffer a stroke compared to those who did not snore as frequently. They were also five times more likely to develop atrial fibrillation, a heart condition that causes irregular and often abnormally fast heart rate. Symptoms of atrial fibrillation include heart palpitations, dizziness and shortness of breath. Lead author Professor Sanjiv Narayan, of Stanford University, said: “Sleep apnoea is really common but we sort of ignore it because we think it’s trivial or just a little bit of a nuisance. “Until now no one’s really shown the magnitude of the size of the risk for heart diseases. That’s what really surprised us.” He added that the study looked at “relatively young people” who may not know they are at risk. “If they had a stroke, it would devastate young families. It could take them away from their workplace. It would destroy their lives for the next 40 years.” The researchers suggest that GPs should ask patients regularly if they snore and highlight if as a heart health “red flag” that could show they need more tests or medication. Obstructive sleep apnoea is fairly common and is estimated to affect 1.5m adults in the UK. However, according to the British Lung Foundation, up to 85 per cent of sufferers are undiagnosed and go untreated. Men who are elderly and overweight are particularly prone to sleep apnoea. Interruptions to normal breathing can cause a dip in blood oxygen and cause the heart and blood vessels to strain. Prof Narayan explained: “When you are unable to breathe it raises the pressure in the lungs until you ultimately wake up gasping for breath. That puts a pressure load on the heart, which causes stretch in the heart chambers, and that could cause the atrial fibrillation. “Another theory could be that the oxygen levels in the blood fall for tens of seconds and that could put stress on the heart.” Sleep apnoea can be treated using a CPAP machine, a device that pumps air into a mask that the patient wears over their mouth or nose while they sleep. The NHS also recommends making lifestyle changes such as losing weight if the patient is overweight and exercising regularly, which can improve symptoms. Sleeping on your side may also help relieve sleep apnoea. Read More I feel it in my fingers: Why more of us should start eating with our hands Sean O’Malley sparks outrage after claiming it’s OK if he cheats on his wife Woman praised for refusing to switch seats with child during eight hour flight Liam Payne reveals he was hospitalised due to a ‘serious kidney infection’ ‘Boy moms’ receive backlash for teaching sons how to cook - but for the wrong reason This is how stress affects different parts of the body

The next time you eat something with your hands, take a moment to notice how it feels on your fingertips before taking a bite. If it’s a burger, are the buns smooth or covered in a smattering of sesame seeds? When you put pressure on them with your fingers, does the bread squish down or is it more of a crumby affair? Then, when you finally take a bite, notice how satisfying it is to sink your teeth through its layers; soft bun giving way to crunchy lettuce or onion, to oozy cheese to, finally, juicy patty. Now think about how different it would be if you had used a knife and fork. Eating with one’s hands is an immensely pleasurable experience. While in the West, the act is usually confined to foods encased in bread or pastry, Indian, African and some other Asian cultures are more adept at using their fingers for dishes that might seem too “messy” or “sticky” on this side of the world. One of my favourite dishes is banana leaf rice, which at its core comprises of rice, vegetables and curry. I mix each element of the dish and use a pinching motion with all five fingers to construct the perfect bite, before sweeping it up in a quick motion and delivering the food to my mouth. I find that it forces me to really consider each bite, from what flavours and textures I want it to contain, to how large a portion I can manage. Up until a few months ago, I never really thought about how often I eat with my hands. Like many people, I associated it closely with Indian meals and always thought that Western culture was too obsessed with polite society to really dig their fingers in. This is still true, to an extent – many South Asians who grew up eating with their hands report being looked at with horror when they attempted to do the same in public here. But, after witnessing my very white British husband happily dig into banana leaf rice when we began dating, and having conversations with friends about the topic, I’ve come to realise that eating with our hands is a much more universal act than I thought. For example, burgers, pizzas, hot dogs and chips are all eaten by hand – unless you’re eating one of those beastly burgers that tower too high and need to be deconstructed. Then there’s things like fried chicken or shellfish, which are simply easier to pick up, pull apart and pry open using your fingers. Foods like Mexican burritos and tacos or Japanese sushi are commonly picked up by hand and devoured. Some people enjoy eating salads by hand, finding it easier to use pieces of lettuce filled with dressing and other ingredients like edible spoons. A surprising proponent of this was Sylvia Plath, who wrote in the third chapter of her 1963 novel The Bell Jar that she observed a poet eating a salad “with his fingers, leaf by leaf”, making it “seem to be the only natural and sensible thing to do”. The more I think about it, the more I realise that my hands are my favourite utensil. No one is delicately picking up crisps with chopsticks or forking a French fry. All manner of flat breads – from parathas and naans to injeras – beg to be torn apart by hands and used to mop up dhal and curry. I would never think of eating a sandwich with a fork and knife, any more than I would for a Taiwanese bao. It just seems wrong. On this side of the world, cutlery has reigned supreme until very recently. Primitive humans have been carving knife and spoon-like implements for centuries, while the fork is a surprisingly modern invention. According to the Smithsonian Magazine, a Byzantine princess debuted a golden fork at her wedding feast in Venice 1006, which disgusted locals who ate using their fingers and knives. One Venetian apparently condemned such a tool and said: “God in his wisdom has provided man with natural forks – his fingers. Therefore it is an insult to him to substitute artificial metal forks for them when eating.” There’s perhaps also an aspect of self-consciousness being thrown out the window when we eat with our hands. It banishes the concept of formality and Anglocentric ‘table manners’ Surekha Ragavan Despite the initial rejection, forks became a mainstay across Europe after 1533 when Catherine De Medici, wife of Henry II, hauled a collection of silver forks from Italy to France in 1533. Three hundred years later, the full set of silverware as we know it had integrated itself into everyday life in Europe. Manners-obsessed Victorians then made up all sorts of etiquette rules, from how to hold a fork, to the myriad of different-sized cutleries with very specific purposes – like fish knives and dessert spoons. These became class markers, separating the upper echelons of society with their dinky utensils from the lower classes, who worked too much to care about which spoon went where. But one thing could be agreed upon – eating with one’s hands was considered impolite and vulgar in almost all culinary situations. That is, until about a decade ago when DeBrett’s, the British authority on etiquette and behaviour, declared in their 2012 guide that “table manners are no longer about adhering to a rigid, and outdated, code of conduct”. The experts named foods like pizza and calzone as “acceptable” foods to be eaten using your hands. It also advised such adventurous eaters to create “as little mess as possible”, sit up straight and ensure you “never put your elbows on the table”, proving that some old habits die hard. Bristol-based restaurateur Rashintha Rodrigo, one of the five founders of Sri Lankan restaurant group The Coconut Tree, says he eats almost anything with his hands – even a roast dinner. “I start with a fork and knife but always find myself picking pieces of chicken or potato off my plate with my fingers towards the end of the meal,” he laughs. He also grew up eating rice and curry with his hands in Sri Lanka, and felt self-conscious about doing the same when he moved to Britain. But these days, he finds it liberating. “It’s become more accepted in the past five or six years and more people are curious about it,” Rodrigo says. Surekha Ragavan, founder of Periuk, a digital archive of heritage Malaysian recipes, also finds freedom in the act. “There’s perhaps also an aspect of self-consciousness being thrown out the window when we eat with our hands. It banishes the concept of formality and Anglocentric ‘table manners’,” she says, reminding me of another observation by Plath in The Bell Jar. The author’s liberation is slightly different, though, as she wrote: “I’d discovered, after a lot of extreme apprehension about what spoons to use, that if you do something incorrect at a table with a certain arrogance… nobody will think you are bad-mannered or poorly brought up. They will think you are original and very witty.” Those who advocate eating with hands often also say it makes the food taste better, but no one seems to be able to pinpoint why. Jose Pizzaro, the acclaimed Spanish owner and founder of the Pizarro group of restaurants, describes it as “the best way to eat”. “It’s a visceral pleasure that’s really hard to beat,” he says. “It creates a sort of magical connection between you and the food. If you’ve never eaten a big, fat, juicy prawn covered with garlic and lemon with your hands, and then go through the ritual of pulling off the legs and the shell and then sucking the brains out – you haven’t lived!” But why is the tactile sensation of touching food so delightful? Some opine that touching your food is beneficial because you can gauge food temperature better with your fingers, and so run a lower risk of burning your tongue. Others claim that your fingers have “healthy bacteria” on them that get transferred into your digestive system when you eat with your hands, but these are difficult to quantify. However, Charles Spence, professor of experimental psychology at the University of Oxford, believes the pleasure lies in our perception of food, as opposed to any other physical benefits. In his review of how the experience of eating changes when people eat with their hands instead of cutlery, Spence found that having more direct, tactile contact with food appears to “enhance the experience” of eating and drinking. “There’s a lot of sensory input that happens even before we put the food in our mouth,” he says. “Just by using our sensitive finger pads, we almost anticipate how tasty something is going to be before it reaches our tongue.” There’s practicality in using our hands to eat, too. We can determine how ripe a fruit is by squeezing it gently, or figure out if something is going to be soft or crunchy before biting into it. Of course, there are some dishes that are simply not hand-friendly. Noodles, pasta and soups obviously require cutlery to eat, but there’s nothing to stop us from taking more joy in the foods we can eat with our hands. If you’ve never tried handling anything beyond a sandwich or a pasty, I fully encourage you to try something new. Take a leaf out of Plath’s book with your next salad, perhaps, or take the plunge into some rice and curry. It will require practice to develop the skill of eating without dropping rice absolutely everywhere, but I promise you, it’s worth it. Read More Adorable, cuddly… evil? How the Furby took over the world ‘You think it’s going to be a money making machine’: How modern life killed the hobby The dish that defines me: Mallini Kannan’s baked honey-soy salmon 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers The dish that defines me: Mallini Kannan’s baked honey-soy salmon

Most people in the UK think they know piri piri. Thanks to a certain restaurant chain, it is most closely associated with chargrilled chicken, floppy bits of halloumi, corn on the cob and bottomless fizzy drinks. But the chilli oil’s history is a little more nuanced and murky than that. During a recent trip to the Algarve, where “chicken houses” outnumber British expats, I went in search of the truth. While no one can seem to agree on its exact origins, it’s thought that during Portugal’s “mercantile” era, explorers discovered the bird’s eye chilli pepper – the main ingredient in today’s ubiquitous hot sauce – somewhere in the Americas in the 15th century. Seeing its potential to rival the “black gold” (black pepper) trade, they brought it back to their colonies in Africa to cultivate it before selling it on to Asia and Europe, significantly cutting down the shipping time. And so the global spice trade was born. But the plant suited Africa’s hot, dry climate and quickly became an important ingredient in local cooking. Fermenting it in the baking African sun and using it to marinade meat cooked over fire produced the first iteration of the classic piri piri flavour we know and love today. It wasn’t until the late Sixties, however, when Portuguese settlers and native Africans started arriving in southern Portugal, bringing with them this centuries-old technique and an appetite for spice, that it took off globally. Around the same time, chicken was becoming more affordable in Portugal, with poorer families buying whole birds to keep everyone fed and the famous “chicken houses” opening up across the Algarve offering an economical meal out. Pairing it with the piri piri oil brought over from the colonies was a natural evolution. Its enduring popularity is evident in sell-out restaurants like Marufo – affectionately referred to as “the chicken shack” – where come dinnertime there’s a queue out the door. But with 20 chickens rotating on the purpose-built spits at any one time, meticulously tended by a hot in temperature as well as temper chef, service is quick. They churn out over 700 chickens a day. As a self-identified aficionado, it’s some of the best I’ve had. It’s also the place where Marco Mendes, co-founder of MJMK Restaurants, conceived the idea for Casa do Frango, London’s authentic Algarvan piri piri outpost. “I’ve been going to Marufo since I was a kid,” he tells me as we pitch up in the queue. “I took Jake [Kasumov, the other half of MJMK] to stay with my family. We were eating this chicken and we started to have that lightbulb moment of: ‘You know, this is really something special. Could we bring this to London?’” They opened the first site in London Bridge in 2018, and have gone from strength to strength, opening three more sites, with the latest one earlier this year in Victoria. Keeping things authentic in London’s melting pot of cuisines is the driving force behind the concept. Aside from the centrepiece of the menu, the piri piri chicken, “there are other touchpoints like the African rice” – supposedly created at a restaurant in the Algarve as a simple rice dish for staff to use up leftover ingredients – and other things that are particularly Algarvan, such as the montanheira salad (mountain tomato salad), which “really feels like home”, or particularly Portuguese, like “pastel de nata, the iconic custard tart of Portugal”. (“That obviously had to be on the original menu, and it’s been there ever since.”) They’re also the only restaurant using the smaller 800g-1kg chickens, known as chooks, that are traditionally used in the Algarve, which they source from a higher welfare farm in the UK. “We adhere to the authentic route of the dish as it’s done in the Algarve,” Mendes explains. “From how we prepare our chicken to how we choose them to begin with; the fact that we reverse spatchcock them; that we don’t marinate them before they go on the grill, they’re just basted in salt.” So what’s happening at Casa do Frango is pretty unique, and London is lapping it up. “For people who know Portugese cuisine or know southern Portuguese food and have been to the Algarve, I think it really resonates with them,” says Mendes. That being said, Portuguese isn’t a cuisine that’s all that well represented in the British capital or across the country, with only a handful of big name spots (MJMK also counts Nuno Mendes’ Lisboeta in its canon) and smaller, family-run eateries paying true homage. Busting myths is an exercise close to Mendes’ heart. “Eating seasonally, eating with respect to the environment, understanding the ecosystem that you’re living in, that to me is what Portuguese cuisine is,” he explains. “But I also think that there’s a wealth of creativity. Some of the stereotypes around Portuguese food can be that it’s potentially a little bit rustic, or not as flavourful or complex or dynamic as our neighbours in Spain, but I think that’s untrue. I find that there’s so much deft in Portuguese cuisine. “I think the storytelling or marketing side of it has felt quite fragmented, but now amazing chefs from across the country are bringing the message out and telling that story. And I think people are realising just how profound the cuisine is and what it’s got to offer.” He’s quick to acknowledge, though, that the wider cuisine and the offering at Casa do Frango would be nothing without the controversial history that brought the bird’s eye chilli pepper to Portugal in the first place. “It’s definitely to do with Portuguese mercantile history in some form or another,” he says. “But I believe that in turn, we received a ton back from the countries and the people that formed part of that mercantile exploration.” He mentions Japanese tempura, brought by Portuguese missionaries to Japan in the 16th century, or vindaloo curry, which was originally invented as a way to preserve fresh ingredients by Portuguese sailors, and was later adapted by local cooks in Goa. He also says “a lot of our dishes came from the interaction between the Portuguese and their land. Take a dish like açorda [a Portuguese bread soup]. It came from Alentejo. The Portuguese living there need sustenance and nutrition, but they didn’t have any money. So they put a piece of bread and a poached egg in broth, and made what was effectively a savoury bread pudding.” It was a frugal way of filling peasant bellies, but today typically includes a handful of other ingredients like fresh herbs or seafood. Back at Casa do Frango in London, Mendes has some tips on how to have a truly authentic Algarvan experience. “If I were to go through my perfect order that’s truly intrinsic to Portugal, I would start by having the couvert, which is the bread and butter and the carrots and the lupin beans. As a starter, I would have the chorizo and the prawns, because both those dishes are iconic to Portugal. I would dip the bread into the piri piri oil as one should do.” Of course. “And then I would follow that with the patatas fritas [the fries], the African rice and the montanheira salad. Then the piri piri chicken. And I would finish it off with what is the most icnoic Algarvan dessert: the mousse de chocolat.” And, while most of the Casa do Frango recipes are a closely guarded secret, he’s shared exclusively with The Independent a few dishes so that you can host the perfect Algarvan feast at home. Saúde! Casa slaw Ingredients: For the slaw: 1 x hispi cabbage (approx 700-800g) 350g carrots 1 red onion (finely diced) 1 bunch of parsley (finely chopped) Sherry and mustard dressing Pinch of Maldon salt For the dressing: 50ml aged sherry vinegar 150ml extra virgin olive oil 3 tsp Dijon mustard 1 tsp Maldon salt 5 turns of black pepper 2 tbsp caster sugar Method: Mix all the ingredients for the dressing in a large bowl and whisk until fully emulsified. Wash the cabbage, cut in half lengthways, remove the core root and discard any outer leaves if bruised or damaged. Wash the carrots, peel and remove the tops and tails, then grate. Finely shred the hispi cabbage (use a food processor if you have one). Mix the cabbage and carrots together evenly. In a large bowl, mix the slaw with finely diced red onion and the sherry and mustard dressing. Place in a large serving dish and top with a pinch Maldon salt and the finely chopped parsley. Montanhiera salad Ingredients: For the dressing: 75ml white wine vinegar 200ml extra virgin olive oil Large pinch of table salt 1 tsp sugar For the salad: 3 medium green peppers 2 medium white skinned onions (or red onions) 250g cherry tomatoes on the vine 1 cucumber, diced 150ml classic French dressing (shop-bought or homemade) Salt and pepper to season Pinch of dry oregano, to serve Method: Mix all the ingredients for the dressing in a large bowl and whisk until fully emulsified. Pour into a clean bottle and keep refrigerated while you prepare the salad, or save for later. Grill the peppers on the barbecue, turning regularly. Cook for approximately 5 minutes or until the skin is evenly charred. Cool, peel off the skin and discard the seeds, then dice into 1cm cubes. Peel the onion and dice into 1cm cubes. Peel the cucumber, slice in half lengthways, remove the inside with a spoon and dice into 1cm cubes. Wash the tomatoes and slice in half through the eye. Mix the ingredients for the salad with the dressing in a large bowl apart from the oregano, add a pinch of Maldon salt and a few turns of black pepper, and mix well to coat all the ingredients. Serve in a salad bowl, with a sprinkle of dry oregano on top. Classic piri piri oil Ingredients: 5 garlic cloves (crushed to a paste) 1 tsp dried red chilli flakes 1 tsp chilli powder 2 tbsp whisky or brandy 1 tbsp lemon juice 1 bay leaf 1 tsp Maldon sea salt 250ml (1 cup) olive oil Method: Place all ingredients except half of the olive oil in a small pan on a medium heat and bring to a simmer. Then remove from the heat and whisk in the remaining 125ml oil. Cool down and refrigerate until needed. Casa do Frango has four locations in London Bridge, Victoria, Shoreditch and Piccadilly. Find out more or make a reservation at casadofrango.co.uk Read More 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Dorshi, Dorset, restaurant review: Funky dumplings are a hit on the south coast Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week