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Health “guru” Dr Michael Mosley has offered his advice to those seeking to reduce their risk of developing osteoporosis, a condition characterised by weak or brittle bones. The medical expert and former doctor is known for his regular appearances on The One Show, as well as his TV programmes on health and medicine. Writing in his column for MailOnline, the creator of the 5:2 and Fast800 diets said he had found his bones were not as strong as they could be while filming a series about healthy ageing in 2022. “Like many Britons, my bones are weaker than they should be,” he wrote. “While filming a series about healthy ageing last year, I had a DXA scan, which uses low-dose X-rays to see how dense (or strong) your bones are. “Although I have a sturdy spine, my hip bones aren’t in great shape, though I don’t have osteoporosis.” Dr Mosley explained that the key to avoiding osteoporis involves getting a healthy intake of both calcium and Vitamin D, as well as a short but effective burst of exercise each day. “As well as obvious good calcium sources such as dairy and leafy green veg, you may want to top up on prunes,” he suggetsed. “A study last October in the American Journal of Clinical Nutrition, involing 235 older women, concluded eating five to six prunes a day improved bone density. The theory is that anti-inflammatory compounds in prunes may slow bone breakdown.” He also suggested that daily exercise could also help, citing a study that showed two minutes of hopping each day can improve hip bone strength. In 2020, Dr Mosley claimed that men were “more deluded” than women when it came to their own weight and fitness, while fronting a Channel 4 series to help people who had gained weight during lockdown. He told the Press Association: “An awful lot of people are unaware of how much weight they put on, particularly around the gut.” Research shows that only 10 per cent of people who are obese know they are but that the figure is only 7 per cent for men, Dr Mosley said, while “women are more aware of it”. He also denied that the show, which offers practical advice to overhaul viewers’ lifestyles, was about fat shaming: “Body shaming is awful. It is incredibly ineffective. Telling people they’re fat never, ever works,” he said. “None of this is about fat-shaming. It is entirely about helping people who are obese and who want to do something about it. Any diet is only ever going to work if the person wants to do it.” Read More Jamie Foxx and Jennifer Aniston issue statements over ‘antisemitic’ Instagram post Why is every celebrity couple breaking up? Relationship experts think we shouldn’t be so shocked Eye masks, kombucha and ‘the full spectrum of milks’: Gwyneth Paltrow finally gave us a tour of her fridge Health expert Dr Michael Mosley shares two tips for avoiding osteoporosis Will Smith says Willow ‘mutiny’ changed his view on family success Who was controversial vegan raw food influencer Zhanna D’Art:

Pay day always seems too far away, but if you still want to eat like a king, we have it covered. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. This month, we’re elevating chicken wings and pork mince to new heights across three meals that don’t skimp on flavour. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 8 cloves garlic 20g fresh ginger 5 spring onions 1 lime 200g fresh spinach 150g frozen peas 250g pork mince 500g chicken wings 200g dried pasta (of your choice) 150g basmati rice 200g dried medium egg noodles 2 tbsp gochujang 1 tbsp tomato purée/tomato paste 2 tbsp vegetable oil 2 tbsp sesame oil 1 tbsp cider vinegar 3 tbsp fish sauce 1 tsp caster sugar Sticky Korean wings with pea and sesame rice Track down some good, Korean-branded gochujang from your local Asian supermarket. It makes all the difference! Serves: 2 Ingredients: 2 tbsp gochujang 2 tbsp fish sauce 1 tbsp cider vinegar 1 tsp caster sugar 2 clove garlic 500g chicken wings 5 spring onions 2 tbsp sesame oil 150g basmati rice 150g frozen peas Method: 1. Preheat: preheat the oven to 210C and line a large baking tray with baking paper. 2. Assemble the glaze: add 2 tbsp of gochujang, 2 tbsp of fish sauce, 1 tbsp of vinegar, and 1 tsp of sugar to a large mixing bowl. Peel, then finely grate in 2 cloves of garlic – we will use the rest later. 3 Mix and coat: add 500g of chicken wings to the bowl and give everything a good mix, ensuring the wings are well coated. 4. Tray em’ up: lay the coated wings onto the lined tray, ensuring they are well spaced. 5. Roast: roast in the oven for 20-25 minutes, until charred in places and cooked throughout. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: thinly slice 5 spring onions crossways, then peel and mince the remaining 2 cloves of garlic. 7. Preheat the pan: add 2 tbsp of sesame oil to a medium saucepan and place it over a medium-high heat. 8. Fry: once the oil starts to shimmer and loosen, tip in ¾ of the spring onions and all the garlic. Fry for 2-3 minutes, until fragrant. 9. Add the rice: wash 150g of rice in a sieve under running water, shake off any excess moisture, add it to the pan, and stir to coat. 10. Add the water: add 320ml of water to the pan along with a generous pinch of salt, then bring everything up to a boil. 11. Cook the rice: reduce the heat to low, cover with a lid and cook for 8-10 minutes, until the grains are nearly soft and almost all the water has been absorbed. 12. Add the peas: crack on with a bit of washing up! When the rice timer sounds, add 100g of peas, replace the lid, and steam them with the rice for another 2 minutes until they are both soft and all the water has been absorbed. 13. Serve: once the rice is ready, fluff the grains with a fork and divide between serving plates. Add the wings, scatter over the reserved spring onions, and serve. Cambodian-style pork and ginger stir-fried noodles Black pepper is key in this recipe for heat and depth, don’t go easy! Serves: 2 Ingredients: 2 tbsp vegetable oil 250g pork mince 5 spring onion 20g fresh ginger 3 cloves garlic 1 limes 200g dried medium egg noodles 200g fresh spinach 3 tbsp fish sauce 1 tsp caster sugar Method: 1. Preheat the pan: fill the kettle with water and put it on to boil, this will be for the noodles later. Add 2 tbsp of oil to a large frying pan and place it over a medium-high heat. 2. Fry the pork: once the oil starts to shimmer and loosen, tip in 250g of pork mince. Fry, breaking up occasionally for 10-12 minutes, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 3. Chop chop: thinly slice 5 spring onions crossways, then peel and mince 20g of ginger and 3 cloves of garlic. Cut 1 lime into 4 wedges. 4. Get the noodles on: add 200g of noodles to a medium saucepan, season with salt, and cover with boiling water from the kettle. Place the pan over a high heat. 5. Cook the noodles: cook the noodles for 5-6 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Fry: once the pork is ready, add the spring onions, ginger, and garlic. Fry for a further 2-3 minutes, until fragrant. 7. Add the spinach: add 200g of spinach to the pan and fry for a further 1-2 minutes, until the leaves darken and wilt. 8. Add the noodles: once the noodles are ready, use tongs to transfer them into the pan. Toss to mix everything together. 9. Add some flavour: add 3 tbsp of fish sauce, 1 tsp of caster sugar, and a very generous grind of black pepper. Continue to fry for 2-3 minutes, tossing occasionally. 10. Serve: divide between plates and serve with the lime wedges. Gochujang pork ragu pasta This recipe also works really well with beef mince! Serves: 2 Ingredients: 2 tbsp sesame oil 250g pork mince 200g dried pasta 10g fresh ginger 3 cloves garlic 2 tbsp gochujang 1 tbsp tomato purée/tomato paste Method: 1. Get the kettle on: fill the kettle with water and put it on to boil – this will be for the pasta later. 2. Preheat the pan: add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 3. Get the pork on: once the oil starts to shimmer and loosen, add 250g of pork mince. Fry for 8-10 minutes, breaking it up occasionally, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 4. Get the pasta on: add 200g of pasta to a medium saucepan along with a generous pinch of salt. Cover with boiling water from the kettle and place the pan over a high heat. 5. Cook the pasta: cook for 8-10 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: peel and cut 10g of ginger into thin matchstick-like strips, then peel and mince 3 cloves of garlic. 7. Fry: once the pork is ready, add the garlic and fry for a further 1-2 minutes, until fragrant. 8. Add the pastes: add 2 tbsp of gochujang and 1 tbsp of tomato paste to the pan. Continue to fry for a further 1-2 minutes, until sticky and darkened. 9. Add the pasta: once the pasta is ready, use tongs or a slotted spoon to transfer it into the pan with the pastes and pork. Reserve a mugful of pasta water for the next step. 10. Mix and toss: add a splash of the pasta’s cooking water and toss to coat. Add another splash to loosen if the mix looks a little thick – we are looking for a loose sauce that coats the pasta in a red glaze. 11. Serve: divide the pasta between plates and top with the raw strips of ginger for freshness. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Meal plan: Romesco chicken and other recipes to fall in love with School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Zhanna Samsonova was just 39 when she died, reportedly from “starvation and exhaustion”, thousands of miles from her birthplace in Moscow, Russia. The Instagram influencer’s tragic story has come under scrutiny due to her promotion of a completely “raw” diet, which reports have suggested was linked to her death. Under the name Zhanna D’Art, Samsonova regularly wrote about how she subsisted exclusively on fruit, vegetables, seeds, smoothies and juices while living in Malaysia. Her mother, Vera, attributed Samsonova’s death to a “cholera-like infection” that was exacerbated by her diet. In recent weeks, Samsonova had been unusually quiet on Instagram, with the exception of a troubling post shared just days before her death on 21 July. “Life is meaningless but worth living provided you recognise it’s meaningly,” she wrote, over a photo of herself wearing sunglasses, with a gasping expression on her face. Vera, 63, told Russian newspaper Novye Izvestia how she had begged her daughter to return home as she feared for her health. “I understood that Zhanna was about to die, but still I could not help her in any way. My daughter's life has turned into a nightmare,” she said, via LBC. She told the publication that she had “fought for years” to save her daughter, once an aspiring model, but she “refused to listen”. Samsonova is believed to have left Russia in 2006, buying a one-way ticket to spend the past 17 years travelling around Asia while blogging and practicing yoga. Photos shared by Vera showed a smiling Samsonova apparently taking part in a modelling contest. The images are in stark contrast to the final photos she shared of herself before her death, where she appeared visibly gaunt and malnourished. Her friends also spoke with local media, confessing they feared she was suffering from anorexia and that her diet was becoming increasingly limited. One of her neighbours, who was not named, said she was “horrified” when they met in Sri Lanka a few months ago, as Samsonova looked “exhausted” and had swollen legs “oozing lymph”. “They sent her home to seek treatment. However, she ran away again. When I saw her in Phuket, I was horrified,” the friend said, according to The Sun. “I lived one floor above her and every day I feared finding her lifeless body in the morning. I convinced her to seek treatment, but she didn’t make it.” Samsonova regularly made claims about the supposed benefits of her raw food diet, including that it offered “natural” protection from Covid-19. She also claimed that her body did not “require” water, writing last year that her fruit-based diet meant she had gone without water for the past six years. In recent months, she appeared to have become a fan of the durian fruit, sharing frequent posts that promoted it. “It’s that fabulous time of year again – Durian Season in Thailand!” she wrote in the caption of one of her final videos. “Wake Up And Smell the Durian! For all you durian lovers out there, isn’t it just the best? And for those who haven’t yet experienced the joy of durian, you’re in for a wild ride!” When she died, Samsonova had around 16,000 followers. At the time of writing, however, that number had increased to 33,000. There have been previous cases where people have starved to death due to their extreme diets, including children whose food intake was controlled by their parents. Last year, a vegan mother was sentenced to life in prison over the death of her 18-month-old son, who was fed a diet of raw fruits and vegetables. Prosecutors said that Sheila O’Leary’s son Ezra was severely malnourished, and weighed just 17 pounds when he died in September 2019. O’Leary was convicted by a Florida jury in June 2022 of first-degree murder, aggravated child abuse, aggravated manslaughter of a child, child abuse and two counts of child neglect. For anyone struggling with the issues raised in this article, eating disorder charity Beat’s helpline is available 365 days a year on 0808 801 0677. NCFED offers information, resources and counselling for those suffering from eating disorders, as well as their support networks. Visit eating-disorders.org.uk or call 0845 838 2040 Read More Vegan raw food influencer ‘dies of starvation and exhaustion’ ‘Love, obsession, extortion and murder’: The dramatic downfall of TikTok influencer who became a killer Royal family silent as Meghan Markle celebrates 42nd birthday Who was controversial vegan raw food influencer Zhanna D’Art: Health expert Dr Michael Mosley shares two tips for avoiding osteoporosis Will Smith says Willow ‘mutiny’ changed his view on family success

Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Apple might be releasing a Mac mini with an M3 chip early next year. In

Bernie Hayes has spent most Mondays since the overturning of Roe v. Wade meeting with friends outside of an Iowa Planned Parenthood trying to stop abortions one at a time. He huddles monthly with other like-minded activists plotting more wholesale paths to halting the procedure.

Controversial chef John Tesar was reportedly removed from a hotel that houses one of his restaurants after an alleged altercation with striking workers. The Michelin-starred chef, who was championed by the late TV chef and author Anthony Bourdain, has been described as the “most controversial chef in Dallas” due to his notorious outbursts. In a video obtained byPageSix, the 64-year-old can be heard yelling at picketing staffers outside the Laguna Cliffs Marriott in southern California, where his restaurant, Knife Modern Steak, is located. According to the publication, Tesar approached picketers and allegedly broke a drum that one of the workers was holding with a metal kitchen spoon. “Take your union and shove it up your ass,” he can be heard yelling, before turning to walk away. As the workers call him out for his remarks, he turns back and tells them to “suck my d***”. “You’re a bad person,” he tells one of the strikers. “You’re a lazy pendeja.” Sources claim that Tesar was infuriated by the noise of the protest, which included “drumming and chanting”. After the incident with the picketers, he was reportedly escorted from the property by staff. A hotel spokesperson said: “We have zero tolerance for violence of any kind. The actions and behaviour of Mr Tesar are not reflective of our values or our commitment to fostering a positive and safe work environment for all associates. We immediately removed Mr Tesar from the property and are examining appropriate next steps.” The Independent has contacted Tesar for comment. Bourdain once wrote of Tesar that he was “probably the single most talented cook” he had ever worked with, but also noted what he perceived to be problematic behaviour. “Tesar pretty much wrote the book on this behaviour pattern: finding a way to f*** up whenever success threatens, accompanied by a countervailing ability to bounce back again and again, or at the very least, survive.” In a 2018 interview, he spoke about his fiery appearances on Top Chef and claimed he’d become “more introspective” in his later years. “The first season I was on, I caught a lot of flak because I’m blunt and often say how it is,” he told FSR magazine. “People tended to pick on me because I have no filter and I react. But this last season, I learned how to filter out the white noise and put my head down and cook, but still have a story to tell.” Read More Jamie Foxx and Jennifer Aniston issue statements over ‘antisemitic’ Instagram post Will Smith says daughter Willow’s ‘mutiny’ changed his view on success Eye masks, kombucha and ‘the full spectrum of milks’: Gwyneth Paltrow finally gave us a tour of her fridge Marina O’Loughlin is wrong – there’s joy in solo dining Steakhouse starts selling vegan filet mignon School holidays sorted: Fuss-free and nutritious family dinner recipes

Will Smith says a “mutiny” by his daughter, Willow Smith, is what first caused him to change his perspective of success. The Hollywood actor has been stepping back into the spotlight following his infamous outburst at the 2022 Oscars, where he slapped Chris Rock on stage after the comedian made a joke about his wife, Jada Pinkett Smith. In an interview with fellow actor and comedian Kevin Hart, on his Peacock show Hart to Hart, Smith spoke about the moment his family rose to fame in 2010. While Smith had enjoyed his own success from 1999 thanks to NBC’s sitcom The Fresh Prince of Bel Air, Willow and his son Jada achieved their own fame in the early Noughties. Musician Willow, 22, released her debut single “Whip My Hair” in 2010, breaking into the UK and US charts when she was just nine years old. Meanwhile Jaden, a rapper and actor, starred opposite Jackie Chan and Taraji P Henson in The Karate Kid that same year, when he was 11. “2010 was like the greatest year as an artist, as a parent,” Smith told Hart, Metro reports. “Karate Kid came out in June and ‘Whip My Hair’ came out in October. I’m building this dream of a family I’ve had in my mind. I’m going to do it better than my father did it. We’ve talked about it, my father was abusive.” Smith seemed to imply that he was too hard on his family while trying to achieve the vision he had of a successful family. “‘No one wanted to be in a platoon,” he said. “Willow was the first one to begin the mutiny and it was my first realisation that success and money don’t mean happiness. “Up until that point, I really believed that you could succeed your way – to a house and a family – and you could win your way to happiness.” In a 2022 interview with The Independent, Willow Smith revealed that her parents struggled to understand her while she was growing up, due to their different upbringings. Meanwhile Jaden, 25, asked to become emancipated – where a child is removed from the control of their parents or legal guardians – from his parents when he was a minor, aged 15. His request came after he starred opposite his father in the box-office disaster, After Earth, which was also panned by critics. In his 2021 memoir, Smith recalled the moment his “heart shattered” when Jaden asked to become emancipated. “And what was worse was that Jaden took the hit,” the Independence Day star wrote, adding: “Jaden had faithfully done everything that I’d instructed him to do, and I had coached him into the worst public mauling he’d ever experienced.” Jaden ultimately decided against pursuing emancipation, but moved out of his family home that year. Will Smith is currently shooting a Bad Boys sequel with Martin Lawrence, with whom he has co-starred in three previous Bad Boys films, including the 1999 original. Read More Netflix leaves fans distraught as it announces end of beloved series One Tree Hill star Sophia Bush changes name after ‘filing for divorce’ from husband Grant Hughes Zhanna D’Art: Who was the controversial vegan raw food influencer who died from ‘starvation’? Who was controversial vegan raw food influencer Zhanna D’Art: Eva Mendes reveals she doesn’t let her daughters use the internet What is Stiff Person Syndrome?

Eva Mendes has revealed that she doesn’t let her and Ryan Gosling’s daughters use the internet. The actor, 49, took to Instagram on 3 August to share one of the rules that she has for her and Gosling’s daughters - Esmeralda, eight, and Amada, seven. Mendes shared a video of herself shaking her head no and wagging her finger, as she pointed out that’s how she responds to her children when they ask to use the internet. “When my kids ask me if they’re old enough to go on the internet, social media or anything requiring wifi,” she wrote in the caption. When a fan in the comments asked when she will allow her children use the internet, Mendes candidly confessed that she’s still figuring that out. She also specified that she’s been doing research on how social media can impact children as they continue to get older. “I honestly don’t know. I have to see where it goes,” the Hitch star responded. “For now, I’m observing them and keeping up with research about how social media can impact a child’s brain.” She responded to another fan who praised her parenting decision, with Mendes noting that while she’s “just sharing what [she] feels now”, she thinks it’ll be harder to keep her children away from the internet as they get older. Mendes clarified that her children are still given screentime, adding: “I let my kids use the iPad to make movies and watch films I’ve downloaded, but I don’t have internet access on the iPad.” The actress was also hit with some criticism for her parenting rule, with one Instagram user writing: “We are in the internet century so eventually everyone will need or want to access the internet sorry.” While it appears the comment has since been deleted, Mendes responded to the remark by explaining why she doesn’t feel like the internet is a safe space for her children. “In my house, children do not have access to the internet,” she responded to the remark, as reported by E! News. “It’s too dangerous. Just like drinking or voting or getting a driver’s license (etc..) isn’t allowed for children, the internet falls under that category for me. Especially social media.” While Mendes and Gosling - who’ve been together since 2011 - are notoriously private about their family life, the couple have shared a few details about raising children together. During an interview with Byrdie in July 2022, Mendes explained that she and her partner want to make sure that their children feel confident in themselves throughout everything they do in life. “Hopefully Ryan and I are doing the work by just loving them, completely loving them, and doing most of that work for them so that they grow up feeling like they’re enough,” she said. “That’s the one thing that’s really important to me. Because once they feel like they’re enough, no matter what they do, no matter what they end up doing, that will feed into every area of your life. Especially into how attractive you feel, or any of that stuff.” In a cover story interview with GQ in June, Gosling also shared some candid thoughts about fatherhood. He revealed that prior to his relationship with Mendes, he didn’t think much about becoming a father. However, that all changed when Mendes told him she was pregnant. “Eva said she was pregnant,” he recalled. “I would never want to go back, you know? I’m glad I didn’t have control over my destiny in that way, because it was so much better than I ever had dreamed for myself.” Elsewhere in the interview, the Barbie star clarified previous comments he made about the moment Mendes learned she was pregnant. While he maintained that he “wasn’t thinking about kids” before they met, Gosling said: “After I met Eva, I realised that I just didn’t want to have kids without her.” Read More Eva Mendes shows off dress made out of sponges as she jokes it’ll be her Oscars outfit Ryan Gosling’s daughters hilariously prove ‘nobody plays with Ken’ Ryan Gosling’s subtle tribute to Eva Mendes at the Barbie premiere Eva Mendes reveals she doesn’t let her daughters use the internet What is Stiff Person Syndrome? Nearly half of US adults are interested in taking weight loss prescription drugs

In the shadow of Auckland's Eden Park stadium, a neighborhood watering hole has become a home away from home for the hordes of American fans who have traveled thousands of miles to cheer on the US team at the Women's World Cup.

A new survey has found that nearly half of adults in the United States are interested in taking prescription drugs for weight loss, such as Ozempic or Wegovy. In a KFF health tracking poll published on 3 August, researchers reported that 45 per cent of adults said they’d be interested in taking a “safe and effective” prescription drug for weight loss. Meanwhile, seven in 10 adults said they’ve heard at least “a little” about a new class of drugs being used for weight loss, with about one in five saying they have heard “a lot” about these drugs. Ozempic is a type 2 diabetes medication known for its weight loss side effects. Similar semaglutide injections, such as Wegovy and Mounjaro, have been specifically approved for the treatment of obesity and weight loss. This class of drugs called GLP-1 agonists works by mimicking a hormone called glucagon-like peptide 1 (GLP-1), regulating blood sugar levels and slowing down the rate at which food leaves the stomach to create the feeling of fullness. Of the US adults surveyed, older groups were some of the most aware of prescription weight loss drugs, with 76 per cent being those who have been told by a doctor in the past five years that they are overweight or obese. Nearly 60 per cent of those surveyed said they were currently trying to lose weight as well. While there was an overall interest in taking a prescription weight loss drug, that interest significantly decreased when people were asked whether they would take the medication as a routine injection. Only 16 per cent of adults said they would still take Ozempic or Wegovy, even if it wasn’t covered by their health insurance and was not specifically approved by the US Food and Drug Administration for weight loss. In fact, most people believed that insurance companies should cover the cost of weight loss drugs for adults who are overweight or obese, with an overwhelming 80 per cent of adults. Additionally, a large majority of adults believed the substantial profits that pharmaceutical companies have made from increased demand for weight loss drugs is a major factor contributing to the cost of injections like Ozempic and Wegovy. According to Novo Nordisk, the pharmaceutical company behind these prescription drugs for diabetes and weight loss, the list price for Ozempic can cost $935.77 per month without health insurance. Although the majority of adults said they trust pharmaceutical companies like Novo Nordisk to provide “reliable information” about safety and side effects of GLP-1 agonists, only 22 per cent said they trust these companies to price their products fairly. The FDA has listed the most common side effects of taking Wegovy as nausea, diarrhea, vomiting, constipation, abdominal pain, headache, fatigue, indigestion, dizziness, and digestive disorders. More serious complications can occur from use of Wegovy or Mounjaro, such as the “potential risk of thyroid C-cell tumours,” pancreatitis, gallbladder problems, acute kidney injury, increased heart rate, and suicidal behaviour or thinking. Taking Ozempic can also lead to possible thyroid tumours, including cancer, pancreatitis, changes in vision, and kidney and gallbladder problems. Recently, several patients reported suffering from severe gastroparesis, also known as stomach paralysis, after taking the prescription weight loss medications. In a report from CNN, two people claimed that their “stomachs are paralysed” after taking Ozempic. “I wish I never touched it. I wish I’d never heard of it in my life,” Joanie Knight, a 37-year-old from Louisiana, told CNN. “This medicine made my life hell. So much hell. It has cost me money. It cost me a lot of stress; it cost me days and nights and trips with my family. It’s cost me a lot, and it’s not worth it. The price is too high.” One woman was also diagnosed with cyclic vomiting syndrome, which causes her to throw up multiple times a day. “I’ve almost been off Ozempic for a year, but I’m still not back to my normal,” said Emily Wright, a 38-year-old teacher from Toronto. Shortly after the report, the FDA shared in a statement with The Independent that it has become aware of stomach paralysis occurring among patients taking the medications. “The FDA has received reports of gastroparesis with semaglutide and liraglutide, of which some documented the adverse event as not recovered after discontinuation of the respective product at the time of the report,” the agency said. However, officials clarified that they were unable to determine whether taking Ozempic or Wegovy was the cause of stomach paralysis, or if it was caused by a different issue. “Gastroparesis can be a complication of diabetes that is related to long-standing or poorly controlled disease, further complicating the ability to determine what role the drugs played in the reported events,” the FDA added. In response to reports of stomach paralysis, drug manufacturer Novo Nordisk noted that these medications have been used to treat type 2 diabetes “for more than 15 years”, and for the “treatment of obesity” for eight years. “Semaglutide has been extensively examined in robust clinical development programs, large real world evidence studies and has cumulatively over 9.5 million patient years of exposure,” a spokesperson for Novo Nordisk said in a statement to The Independent. “Gastrointestinal (GI) events are well-known side effects of the GLP-1 class. For semaglutide, the majority of GI side effects are mild to moderate in severity and of short duration. GLP-1’s are known to cause a delay in gastric emptying, as noted in the label of each of our GLP-1 RA medications. Symptoms of delayed gastric emptying, nausea and vomiting are listed as side effects.” Read More Obese people on weight-loss jabs ‘should be prepared to stay on them for life’ Ozempic users report stomach paralysis as weight loss drug side effect: ‘I wish I never touched it’ Sharon Osbourne says she was ‘nauseous’ for weeks after taking Ozempic to lose weight Sharon Osbourne reveals what Ozempic did to her when she was taking it Ozempic users report stomach paralysis as side effect: ‘I wish I never touched it’ Lorraine Candy: ‘Perimenopausal rage made me unravel’

A chemical reaction that gives food flavour could have helped evolution, one study suggests. According to New Scientist, the Maillard reaction is when the temperature between sugars and amino acids rises above approximately 140°C. It often occurs in food such as toasted bread, meats and roasted vegetables. Caroline Peacock at the University of Leeds wanted to explore whether it could happen at lower temperatures. To do this, scientists added iron or manganese minerals to a solution made up of sugar glucose and the amino acid glycine. When the substance was incubated at 10°C, the process was sped up by around 100 times. The temperature is said to be similar to the seabed at the edges of continents. Peacock and the team discovered that the Maillard reaction also occurs on the ocean floor, where iron and manganese minerals are often found. If this is the case, it could cause the carbon in sugars and amino acids to be stored in "large, complex polymers that microbes find harder to ingest," Peacock said, as per the publication. Sign up for our free Indy100 weekly newsletter "If you can get your carbon through the 1-metre danger zone [at the top of the sea floor], where carbon generally is attacked and degraded and turned back into carbon dioxide by microbes, that will lock it away from the atmosphere," she explained. The team estimated that the minerals could lock away roughly 4 million tonnes of carbon every year. If this process didn't exist, the atmosphere could have warmed by a further 5°C over the past 400 million years, the study suggested. "This process has such a profound impact on atmospheric oxygen," she says. "Because complex life forms require higher levels of oxygen, as they’re more energetically demanding, we think it’s reasonable to surmise this process had a hand in creating conditions required for complex life." 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.