List of All Articles with Tag 'dri'

Ever want to drink your waffles? Now's your chance -- but only if you're 21 and older.

My first visit to Dubai in 2016, while fantastic, left me thinking that perhaps the six-hour flight was a little excessive for a spot of sunshine (what with mainland Europe on our doorstep). But then, excess is sort of the whole point of Dubai. I’d always had my eye on the food scene; a country that affluent can afford to bring over big name chefs to open their new restaurants in the emirate, as well as franchising already popular eateries. But while we all know that Sushi Samba, Zuma and LPM have prime real estate in Dubai (and for good reason), I was keen to explore restaurants that my hometown of London didn’t already offer. Onto another six-hour flight I hopped with a plan to dine at spots I’d missed the first time around, but that have been quietly making their mark on the Dubai food scene. From a walking tour of some seriously tasty snacks in the famous souk to the restaurant that secured first place in the 50 Best Restaurants in the Middle East and North Africa list this year, I discovered a culinary world just off the beaten track of all the glitz and glamour. I’m not saying shy away from sushi with a panoramic view of the Palm – when in Rome, after all – but should you be keen to delve a little deeper into Dubai’s gastronomy scene, here are several spots that should definitely be on your foodie hit list. BOCA Located in Dubai’s DIFC (Dubai International Financial Centre), BOCA was just awarded a green star in this year’s Michelin ceremony for its work towards sustainable dining. Serving dishes such as kingfish ceviche with sweet potato hummus, tomato and strawberry gazpacho and chicken with roasted spiced potatoes and padron peppers, it’s clear that taste, the environment and presentation are all key elements of a meal at this contemporary restaurant. Running on 100 per cent renewable energy, BOCA aims to have as little waste as possible and put locally sourced ingredients to good use – one dish comprises of aged beetroot and khansoor (a desert plant that is, in this case, grown onsite). A home-grown concept, this restaurant consistently shows how much the UAE has to offer, noting the Hajar mountains in the north as biologically rich habitats and acknowledging the organic and traditional farms that are situated in the central region. As well as every mouthful being a delight and the decor of the restaurant emulating its green fingers, the leadership team at BOCA is entirely made up of women, with executive chef Patricia Roig heading up the team in the kitchen. We could certainly use more restaurants with this kind of ethos here in the UK. BOCA, Gate Village 6, DIFC, Dubai Frying Pan Adventures’ Snack Tour When it comes to travelling, a tour from the locals is a great way to avoid tourist traps and discover the true nature of a place. Well, thanks to Frying Pan Adventures, you can do just that. Proving that Dubai’s food scene isn’t limited to fine dining and rooftop views, founding sisters Arva and Farida Ahmed have you sorted when it comes to embarking on a culinary discovery of Dubai. Hosting a number of different food tours across the emirate, we headed to the spice souk to discover the best street food the city has to offer. Awash with unassuming cafes and holes in the wall, hiding tandoor ovens of dreams, you’ll soon be feasting upon dishes such as paratha filled with omelette, cream cheese, chilli-flavoured crisps (known as chips Oman) – all slathered with hot sauce and washed down with a fragrant cup of chai. After watching the masters at work cooking bread, tear apart freshly-baked flatbread, filled with cream cheese and zaatar (a match made in heaven) and if you’re craving something sweet, there’s a trip to cool down with some Persian faloodeh – vermicelli noodles in granita with rose syrup and fresh lime juice. Frying Pan Adventures, Al Ras, Dubai Al Ustad Special Kebab One of the city’s most popular spots happens to be this delicious yet affordable Persian kebab restaurant. Al Ustad is known as a bit of a hidden gem, found just past the textile souk. Attracting both locals and tourists, you can spot the chefs grilling the various kebabs from the outside of the restaurant, leaving your mouth watering as you enter. This canteen-style eatery is full of character – with the walls adorned with countless photos of diners across its four decades of opening. Serving up koobideh (minced lamb), joojeh (saffron-marinated chicken) and barg (lamb fillet), the pièce de résistance at this restaurant is the kebab khas, with juicy chunks of grilled lamb or chicken marinated in yoghurt before being grilled. Al Ustad, Metro Station, Al Mussallah Rd, Al Hamriya, Dubai Orfali Bros Bistro Restaurant Never has a restaurant been easier to write about. Brothers (in case you couldn’t guess) Mohammad, Wassim and Omar, have curated this delectable menu which pays homage to their roots and experiences in food, travel, art and culture. The neighbourhood eatery that everyone wishes was closer to home, Orfali was just voted the best restaurant in the Middle East and North Africa (MENA) 2023, acknowledging its unique dining experience where every dish tells its own story. The three immigrant chef brothers from Syria all work together, whether its across the menu, on the pastry dishes (for which stomach space should certainly be left) or overseeing the running of the restaurant itself. With Mohammed a veteran TV cook and restaurant chef in the Middle East and Wassim and Omar classic pâtissiers, your mouth should already be watering because everything is just so divine at Orfali. From a burnt leek and truffle pide of dreams, drizzled with brown miso butter and sprinkled with hazelnuts, stracciatella and chives to tuna salsa roja with fermented tomato, seaweed, aji recoto, garlic and onions, everything that came out of this kitchen was phenomenal. Proving the folks voting at MENA know their stuff, every bite was one of happiness, with other notable dishes including the pomelo salad with calamansi nam jim, wagyu gyoza with garlic yoghurt and sujuk oil and the Orfali bayildi: aubergine with makdous muhammara, tarator, walnut, verjuice and nasturtium. Even the bitesize corn bomb, with 36 month-aged parmesan, and the umami eclair (so aptly named), consisting of porcini emulsion, mushroom marmite, cacao nibs, fermented quince glaze and beef prosciutto, were enough to seal the meal as a special one – before the rest of the larger dishes were even ordered. If you dine at Orfali and your dinner disappoints you, I’ll fly to Dubai myself and finish your meal as no morsel deserves to go uneaten. Not only going down as one my favourite restaurants in Dubai, but I wish the terrific trio would open up shop in London. I’d definitely be a regular. Orfali Bros Bistro, D92, Jumeirah 1, Dubai Time Out Market Even discerning gourmet travellers have cravings. While certainly not short of a visitor or two (both tourists and locals), the Time Out Market located downtown is the perfect place to satisfy them. While Dubai is celebrated as a city that champions worldwide cuisine (potentially even more than it’s own, with emirati food taking inspiration from its neighbouring countries), there’s definitely a street food stall or two to explore inside. Boasting a glow-up to most markets we visit, there’s 17 food concepts to feast upon inside this grand food court. Obviously not all the dishes could be sampled – no matter how much my grumbling stomach and salivating mouth wished this was possible – but a strong recommendation of mine would be the soft shell crab bao, combined with the delicious (if a little odd in pairing) side of crispy brussels sprouts from BB Social, as well as however many scoops of liquid nitrogen-frozen ice cream from Scoopi your stomach can manage. Drama is the theme here – with gold leaf garnishes and activated charcoal just some of the theatrics this place has on show. Time Out Market, Level 3, Souk Al Bahar, Downtown, Dubai Al Khayma Heritage Restaurant Whenever I participate in a cooking class, that line from Hitch (which, in the grand scheme of the plot is not an all-important line to remember, but here we are) where Eva Mendes’s boss exclaims that it’s an interesting concept, cooking one’s own food in a restaurant, comes to mind. His wife firmly tells him to be quiet and after cooking my own impressive chicken machboos (okay, I had a lot of guidance), I quite agree. First things first, my stomach was nicely lined before I embarked on my task, as I ate (a healthy amount) of regag bread – trying all the toppings (it’s only fair). From a delicious cream cheese that bubbled as it cooked in front of us to chips Oman, egg and fish sauce (separately or all together), regag is a popular Emirati snack, with it being commonly made and eaten among local households and snack shops. Moving onto the main event: the machboos, we were in safe hands with Al Khayma’s chef guiding us through the process in its rooftop kitchen. Although bearing similarities to (and therefore thought to originate or take large inspiration from) kabsa – a Saudi Arabian chicken and rice dish – machboos is now widely considered to be the national dish of the UAE. However it is a dish that has long been cooked across various Arab cultures, with Kuawaitis back in the 1950s learning to cook with Indian spices when trading pearls with India. Made up of chicken, rice and spices including turmeric, cardamom, cloves, cinammon and star anise, plus a dried cooking lime. We then topped our aromatic masterpiece with golden, lightly fried raisins, crispy onions and fresh parsley – before promptly tucking into what was most certainly a treat. Al Khayma, Historical Neighbourhood, 79 Al Mussallah Rd, Al Fahidi, Dubai Avatara Another well-timed reservation was the one at Avatara. Having just obtained its first Michelin star in the 2023 ceremony, we dined at Dubai’s first and only all-vegetarian fine dining restaurant. The experience, with chef Rahul Rana at the helm, consists of a 16-course – yes, you read that correctly – tasting menu which, trust me, won’t have you missing meat. Start off with naivedhya (a holy offering) of makan malai, popping mishri and panchamrita. This sweet snack is the food offered to a deity as worship during prayer rituals. I won’t go through the entire 16 courses with you but everything from the cucumber granita and beetroot sorbet in buttermilk to the horse gram curry with ragi bhatura (a North Indian deep fried bread) and jakhiya aloo (pahadi spiced potatoes) were truly excellent. Guests are encouraged to keep their menus with them, as beside each dish is not only a short description but also the story behind each one or a notable fact about the ingredients used. While some may already know that tomatoes are a potent antioxidant and how rich they are in vitamins A, C and E, I personally would never have guessed that horse gram has proven effective as a natural kidney stone treatment. An educative meal, as well as a delicious one. Avatara, Second Floor, Voco Hotel, Sheikh Zayed Rd, Dubai Enjoy exploring gastronomic capitals one bite at a time? Here’s why Emilia-Romagna is the culinary core of Italy Read More Mother tried to cure son of disease by putting him in a hole as a child Michel Roux Jr to close restaurant Le Gavroche to have ‘better work/life balance’ The best outdoor restaurants, terraces and rooftop bars in London to book now Michel Roux Jr to close restaurant Le Gavroche to have ‘better work/life balance’ The best outdoor restaurants, terraces and rooftop bars in London to book now What to know about eating raw oysters safely

Chef Michel Roux Jr has announced that he will be closing Le Gavroche, his two Michelin-starred restaurant, after 56 years. The former Masterchef: The Professionals judge said the decision had been made so he could spend “more time with his family”. Le Gavroche, located in Mayfair, central London, was opened in 1967 by French restaurateur brothers Albert and Michel Roux Sr. At the time it was the only French restaurant of its kind in London, offering classical French food and the highest standards of cooking and service. Roux Jr, son of Albert Roux, has run the restaurant since 1991, earning two Michelin stars – one of the most prestigious accolades in the restaurant business. Other celebrity chefs including Gordon Ramsay and Marco Pierre White have “earned their stripes” at Le Gavroche, according to the restaurant’s website. In a lengthy Instagram post announcing the closure on Friday (18 August), Roux Jr announced the restaurant would be closing in January 2024. The chef, 63, said he had “very mixed emotions” about the decision to close, but that the restaurant’s name would “live on”. “This decision has not been made lightly,” Roux Jr wrote. “Le Gavroche means so much, not just to myself and the Roux family, but to the wider Gavroche team and you, our guests, who have become our family over so many years. “I have always felt that should Le Gavroche ever close, it must be on a high. Le Gavroche continues to be fully booked, week in, week out, but I have known for a while that I must make time for a better work/life balance, so I can spend more time with my family and on my other business ventures.” Roux Jr added that a series of “celebratory dinners”, starting in November, would be held until the restaurant’s closure. “This is not the end of Le Gavroche – the restaurant may be closing, but the name will live on,” he said. “I could not be more grateful for the restaurant team, who have loved the restaurant as if it were their own. “The entire team both past and present, will forever have my gratitude, and will always be considered as part of the Roux family.” He added: “And to you, our guests. Our success is all down to you. I would like to extend a personal thank you to every single person that has dined with us. Your support means everything to us.” As well as being part of the judging panel on MasterChef: The Professionals, Roux Jr has appeared as a guest chef on MasterChef Australia. He has also appeared on Ramsay’s show Hell’s Kitchen, and presented two series of Michel Roux’s French Country Cooking. Food critic and journalist Jay Rayner wrote: “Very few emails make my eyebrows genuinely raise. This one did. I totally understand the thinking but, boy that really is the end of something, allowing for the fact the name will live on.” Additional reporting by Press Association. Read More Britney Spears shares first statement after ‘shock’ Sam Asghari divorce: ‘I couldn’t take the pain anymore’ The best outdoor restaurants, terraces and rooftop bars in London to book now Tiffany Gomas: Woman in viral plane rant video shares tearful apology to fellow passengers The best outdoor restaurants, terraces and rooftop bars in London to book now What to know about eating raw oysters safely Michelle Obama had the same thing for breakfast each day ‘for most of her life’

With summer finally deciding to make an appearance in the UK, there’s no better time to book a reservation or two at your favourite restaurants with outside space in London. There’s nothing better than getting some of that much-needed vitamin D as you tuck into a delicious meal and whether you’re grabbing a quick lunch, dinner with friends or your date is going al fresco, there are plenty of options to choose from. While some pubs and restaurants have permanent outdoor seating areas, others actively create their own in the summer so that its patrons can enjoy a delicious meal al fresco as soon as the sun decides to come out. From pub gardens to rooftop terraces, there’s a number of spaces to soak up the sunshine with your favourite dish and a glass of something refreshing – and we’re here to help you find all the best places in the city to do just that. London is a foodie capital and at times dining options can be overwhelming. If you’re in need of some guidance for your next al fresco booking, look no further than our list below. Joia We’ll never say no to a new Portuguese restaurant opening up in London and new spot Joia does seem to be drawing in all the crowds. While its rooftop (complete with that swimming pool) has certainly nailed the Instagram aesthetic on the head, we can’t credit Joia’s success solely to this, having dined on its delectable menu ourselves. An excellent pan con tomate set the meal off to a great start (it can really go the other way, you see), followed by the classic Iberico ham croquettes – once again, it’s like a rite of passage with this type of cuisine. The classic tortilla secured a solid spot in our good books, while the grilled leeks and beef pica pau (a highly popular Portuguese snack dish) were also crowd-pleasers. The salted cod worked a charm. We loved the Josper-grilled prawns and recommend you definitely leave space for the arroz con leche (in this case, passionfruit cream rice pudding). joiabattersea.co.uk Luca Stepping into the terrace at Luca is like stepping straight foot in Italy. With exposed brick walls, plenty of shrubbery and a retractable roof, the one-Michelin-starred spot is the perfect way to while away the hours in true al fresco style. Enjoy everything the restaurant has to offer in this secluded oasis, from the must-get parmesan fries (cheese lovers will want several portions of these gooey churros) to the pasta made fresh every day in The Pasta Room (shouldn’t everyone have one of those?). During the summer, seasonal delights include Orkney scallops, Cornish lobster and Hebridean lamb. Wash that down with a house cocktail such as the Luca Martini or the Gold Negroni, or consult with head sommelier Enzo for something from their excellent wine list - the bone-dry Soave Classico Calvarino Pieropan gets our vote. luca.restaurant Florattica A newcomer to the terrace scene in London, Florattica sits above the Canopy by Hilton in East London. A hidden gem if you’re looking for understated luxury, the decor is full of floral designs and bold colours – accompanied by equally strong cocktails. Come rain or shine this little oasis is a great hideaway from the busy city, with both indoor and outdoor seating, where you can enjoy a variety of premium drinks from the bar and sharing snacks. The sourdough flatbread with whipped feta, peppers and rosemary jam was a particular standout, but there’s also oysters, a selection of sushi, teriyaki chicken skewers and more. floratticalondon.co.uk Sabine If you’re looking to soak up a great summer vibe alongside sipping signature cocktails, Sabine is the place for you. Offering a stunning view of St Paul’s Cathedral, as well as gorgeous sunset scenes and the Shard on the other side, Sabine is a great terrace for kicking back after a long day at work. With Sabina Coladas and dangerously good daiquiris on the menu (among other favourites, of course), it was only too easy to sit back, sip and snack on delicious bar bites such as pulled lamb or barbecue jackfruit tacos; tandoori prawn skewers; mac n cheese bon bons and much more. sabinelondon.co.uk Outcrop X AngloThai You have just over a month to catch the excellent collaboration between Outcrop and AngloThai at 180 The Strand – and it’s one that should not be missed. The leafy courtyard at the heart of London’s West end offers John Chantarasak’s signature (and spicy) Thai-British food, featuring oysters dressed in sea buckthorn and fermented chilli, curried flatbreads, zephyr squash tempura, som tam salad, vine leaf-wrapped hake, and much more. Wines are of the low-intervention, natural, barrelled variety and the cocktails pack a punch. Dine in dappled sunlight under the canopy to bops from DJs, selectors and collectors, then venture inside to take in the immersive art installation. No spoilers here. It’s worth seeing for yourself. outcrop.social Maene From oysters with pickled cucumber and sorrel to whipped ricotta, pickled beetroot, lemon thyme, there are plenty of delicious dishes to enjoy alongside a cocktail or two, while basking in the (occasional spot of) sun that graces this city. Other items from the menu that caught our eye include the Cornish mussels in smoked cider and butter sauce and we’d never say no to almond ice cream with poached rhubarb and black pepper sable. We can confirm the cocktails went down a treat but now it seems you’ll see us back for dinner, too. maenerestaurant.co.uk Kapara The little sister of Israeli eater Bala Baya, Kapara is the latest offering from chef Eran Tibi who has brought a taste of Tel Aviv to the streets of Soho. In addition to a variety of cocktails to be enjoyed on the terrace, we’d also recommend you not leave before trying the baklava prawns – one of our top favourite dishes in London – as well as the likes of the romano carpaccio, braised aubergine and tomato hummus and oxtail in pearls. kapara.co.uk Jurema at The Mandrake Simultaneously sultry and seasonal, Jurema at the Mandrake stays true to the hotel’s moody on-trend decor, while also making bringing a spot of summer to the terrace – courtesy of a hanging garden of suspended jasmine and passionflower. A main feature throughout the hotel (with all floors looking out onto it), it’s a great space to enjoy a drink (should you be tempted away from Waeska downstairs). Food-wise, it’s all from Yopo below so we knew it would be great and the terrace also offers a beautiful Sunday brunch where you can tailor your experience from free-flowing cocktails to unlimited Veuve Cliquot, alongside crab tostadas, wild mushroom buckwheat crepes and chorizo eggs benedict dishes. Coupled with a DJ and tarot reading, you’ll find yourself checking into a room (should there be availability) afterwards, never wanting to leave. themandrake.com Hotel AMANO Hotel AMANO is another secret terrace in the heart of central London – and it comes with a beautiful view of the city. Sip on chamapgne or choose one of the cocktails expertly created by the bar staff at the rooftop bar. The seventh floor is a true highlight of the London hotel. With dishes making their way up from the kitchen at Penelope’s (the hotel’s Israeli-Spanish restaurant downstairs), we’d say bar snacks have certainly stepped up in the form of salmon tiradito, black challah calamari (possibly our favourite in London), pan con tomate and much more. amanogroup.de The Landmark It’s one of London’s most well known hotels and for good reason. While the Landmark has no traditional terrace as such, its winter garden still makes for a magical sun spot – and is perhaps not such a bad idea when the city’s weather is so unpredictable. Whether you’re there to dine on the modern European menu or opt for a classic or seafood-themed afternoon tea, there’s plenty to feast upon at the Landmark and, if we do say so ourselves, the most elegant setting in which to do so. landmarklondon.co.uk The Sanderson While the Sanderson hotel normally draws people in for its iconic Long Bar and Mad Hatter’s afternoon tea, we’re here to tell you that you shouldn’t be quick to overlook the terrace either. The current pop-up in the garden is with The Uncommon, where you can enjoy a slice of escapism from central London alongside a mint and jasmine rosé wine spritzer. Known for its eco-friendly bubbly wine in a can, The Uncommon drinks are being used to create cool and carefully-crafted cocktails, perfect for summer. ennismore.com Madison Perhaps the OG when it comes to a view of St Paul’s, Madison is most known for its buzzing bar but its restaurant has long been on our radar, too. Whether you’re enjoying a bottle of rosé in the sunshine as you watch people taking photos of the impressive monument or you’re feasting upon dishes such as prawn linguine, swordfish steak or a mixed mezze plate, nothing quite says summer than this terrace. madisonlondon.net St Martins Lane While boasting a variety of dining concepts within the hotel, come summer we’re most interested in the outdoor terrace for some after work drinks. Currently home to TRIP, the terrace offers a quaint oasis just moments from the hustle and bustle of Leicester Square. Sip on refreshing cocktails which have all been inspired by the CBD drinks brand. St Martins Lane’s mixologists have expertly crafted such beverages, featuring the peach and ginger, elderflower and mint, and lemon and basil drinks. To be enjoyed best alongisde small plates such as spiced gazpacho, octopus carpaccio and much more on the main menu. ennismore.com Mama Shelter Forever a favourite in East London and across the globe, Mama Shelter is always a good time – and now that good time can be had on its terrace. Whether you’re making the most of the seasonal drinks pop up at the bar or simply enjoying your brunch (we love the chicken schnitzel and the pulled beef bao), this sun trap is a great spot to unwind come the weekend. mamashelter.com Bantof Blink and you’ll miss it – we’ll get onto the food and drink in a second but Bantof might just win the award for “secret terrace in the centre of London”. In the heart of Soho sits this tiny terrace, which offers the perfect escape to the hustle and bustle of the city – plus some good grub. Sit back with a great martini (though we did have our eye on the almond sour as a virgin digestif, too) and enjoy some seriously good padron peppers, one of the most tender-cooked octopus we’ve tried and an absolutely stunning sea bream tartare. Mains of lamb chops and sea bass certainly did not disappoint and if you’ve got room, there’s a chocolate mousse with your name on it. bantof.com The Hari Secret terraces do seem to be all the rage right now (or in this round up, at least) with even The Hari getting in on the action. This quaint little terrace is perfect for hotel guests or passerbys to sit back with a cocktail and enjoy some sun in a more relaxed environment. While you won’t find DJ beats and dancing, you can enjoy a delicious all-day dining menu featuring everything from oysters to beef brisket croquettes to a tagliata. Currently Malfy Gin has taken over the terrace so you can experience a little bit of Amalfi lifestyle in the heart of London. thehari.com Read More King’s Guard shares sweet exchange with young boy wearing royal uniform Internet sleuths turn to live-stream to help catch people fly tipping in London skip Where to find the best Guinness in London – and how to spot a bad one Is it heat exhaustion or are you just tired? Inside the multi-million pound homes on BBC’s new real estate show Crazy Rich Agents What to know about eating raw oysters safely

Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

Michelle Obama has revealed that her palate is a little more straightforward than some may assume from a former first lady. Speaking on the first episode of Your Mama’s Kitchen, a podcast hosted by journalist Michele Norris and co-produced by the Obamas’ media company, Higher Ground, Michelle revealed she never really enjoyed eating breakfast. “I was kind of a picky eater,” she said. “I didn’t like any breakfast-anything. And my brother, who ate breakfast all the time, thought I was crazy.” Michelle continued: “We had big breakfasts because my brother, he was a growing athlete. So it was everything — cereal followed by scrambled or fried eggs followed by lots of toast and bacon and link sausage. So breakfast was big.” As a result, she explained that “everybody else in the whole household, on the whole planet, loved breakfast food except for [me] ... I despised breakfast.” Michelle revealed that she became “really stubborn” over her breakfast and decided to choose a different meal. “[I ate] peanut butter and jelly every morning until I went to college,” she said. “That was all I really liked. It was sort of a compromise that I made with my mother because it’s got peanuts, that’s protein, a little bit of oil. “Nothing’s wrong with bread if we’re having toast, why can’t I have it in a sandwich form and jelly? Everybody was having jelly on their toast.” She added that this would form her breakfast “every morning for most of [her] life”. However, nowadays, she is a fan of more wide-ranging breakfast foods. “I’m big into all of it now. Give me eggs benedict. Any eggs, any way,” she added. The admission comes after Michelle reflected on former US President Donald Trump’s Inauguration Day and revealed why she was sobbing after it. During the first episode of Michelle Obama: The Light Podcast, she explained why Trump’s Inauguration Day in 2017 was “so emotional”, as she, Barack, and their daughters, Malia, now 24, and Sasha, now 21, were officially moving out of their house. “We were leaving the home we had been in for eight years, the only home our kids really knew,” she explained. “They remembered Chicago but they had spent more time in the White House than anywhere, so we were saying goodbye to the staff and all the people who helped to raise them.” Read More Barack Obama’s message to people of Hawaii after deadly wildfires Obama’s love letters from 1982 resurface: ‘I make love to men daily, but in the imagination’ Billy Porter says he is ‘back on the market’ after filing for divorce Do it for the Gram: Speedy but spectacular goat’s cheese linguine How to pimp up your instant ramen (and save money) Money-saving chilli con carne that absolutely slaps with flavour

As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

This is a versatile dish that you can pair with many different things; have it with rice, smother it over fries, put it on a hot dog, pour it over a jacket spud or just use it as a dip for tortilla chips,” says Mitch Lane, author of Feed Your Family For Under A Fiver. “It can be frozen as well, so it’s great for saving time while meal prepping! I use store-bought chilli con carne seasoning, but if you have a lot of spices in your cupboard (cumin, chilli powder, paprika, cumin seeds) then you’re on to a winner. This is so simple and it absolutely slaps with flavour.” Chilli con carne Serves: 4 Ingredients: 1 tsp vegetable or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 green chillies, finely chopped, plus 1 to serve 500g minced beef 41g packet of chilli con carne seasoning 400g tin chopped tomatoes 130g tin kidney beans, drained 300ml beef stock (made with a stock cube) Salt and pepper Method: 1. Put a pan on a medium heat and add the oil and the onion and soften for three to four minutes. Add the garlic and chillies and continue to cook for a further two minutes. If you’re not keen on a lot of spice just use one chilli and remove the seeds. 2. Add the mince and break it up with the back of a spoon, ensuring that there’s no big lumps. Cook the meat until it’s nice and brown. Be generous with the salt and pepper and then add the chilli con carne seasoning. Mix well. 3. Add the tomatoes and kidney beans and stir. Then pour in the beef stock and simmer for 30 minutes. The simmering is very important (it’s like a fine wine that gets better with age). 4. Serve with sliced chilli. ‘Feed Your Family For Under A Fiver’ by Mitch Lane (Thorsons, £16.99). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

This vibrantly green pasta recipe is one of my favourites in the book,” says Mimi Harrison, author of Beat The Budget. “Not only is it bright and Instagrammable, it’s also so delicious. The frozen spinach is reasonably priced and you don’t have to worry about it going off in the fridge. And the goat’s cheese provides creaminess, acidity and tang, all in one ingredient (hello, cost-effective!). “This is ideal for a speedy meal when you’re in a rush, or to serve to friends at a dinner party when you don’t want to spend half the night in the kitchen.” Goat’s cheese, spinach and basil linguine Serves: 5 Ingredients: 1 tbsp olive oil 1 onion, diced 500g linguine 3 garlic cloves, finely grated 160g frozen spinach 125g goat’s cheese 30g fresh basil Salt and pepper to taste Chilli flakes (optional) Method: 1. Set a non-stick pan over a medium heat and add the olive oil. Add the onion, season with salt and pepper and gently fry for four minutes. 2. Meanwhile, set a large pan of salted water over a medium heat and bring to a boil. Add the linguine and cook for two minutes less than the packet cooking time. 3. While the pasta is cooking and once the onions have softened, add the garlic to fry for a minute before adding the frozen spinach to the pan, along with 400 millilitres of the starchy pasta water. Increase the heat and cook the spinach and onion mix until the pasta is ready. 4. Add the spinach and onion mix to a blender with half of the goat’s cheese and the basil and blitz until smooth. 5. Drain the linguine and transfer back to the pan. Pour over the blended sauce and continue to cook over a low\medium heat. 6. After about two minutes, the sauce should thicken and coat the linguine. Serve with a sprinkle of any remaining goat’s cheese and a pinch of salt and pepper. Optionally, top with chilli flakes if you love a little heat. ‘Beat The Budget’ by Mimi Harrison (Ebury Press, £16.99). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Where to find the best Guinness in London – and how to spot a bad one

There is something so wonderfully comforting about a bowl of ramen noodles, whatever the season,” says chef and TV presenter Shivi Ramoutar, author of Cook Clever. “This version uses packet ramen – don’t turn your nose up at it; I assure you that with the added flavours, veg and protein, it becomes something spectacular and amazingly easy to accomplish. This is one to elevate to your heart’s content – you really can’t go too OTT with this. Have it slurpy or dry as you like.” Pimped packet ramen Serves: 2 Ingredients: For the base: 2 tbsp toasted sesame oil 1 spring onion (white bulb discarded), snipped 1 tsp garlic purée 2 mugs of boiling water 2 packets of ramen noodles (or any other instant noodles) OR 300g ready cooked noodles and 1 chicken stock cube, crumbled OR 300g ready cooked noodles and 2 sachets of miso soup mix For the protein (choose from): 1 mug of frozen, fresh or cooked chicken strips 1 mug of frozen, fresh or cooked seafood 1 mug of frozen or fresh gyoza dumplings ½ block of firm tofu, broken into smaller pieces For the veg: 250g packet of pak choi, leaves separated ½ mug of frozen vegetables Toppers (choose as many as you like): Soft-boiled egg halves Drizzles of chilli oil 1 tbsp sesame seeds Fresh coriander sprigs Fresh chillies Kimchi Drizzles of sriracha Method: 1. Heat the oil in a small saucepan over a medium heat and cook the spring onion and garlic purée for a couple minutes, stirring often until aromatic. 2. Add the boiling water, along with the dried noodles and their flavour sachets, or the cooked noodles with the crumbled stock cube or the miso soup sachets. Stir together and cook for a minute or two until the liquid is mostly absorbed. 3. Add your chosen protein and the veg and cook until the protein is just cooked through, about five minutes or so. If you are using fresh chicken or seafood it will take less time. If using tofu, add in the last few minutes so it doesn’t disintegrate. 4. Serve into bowls and go crazy with the toppers. ‘Cook Clever: One Chop, No Waste, All Taste’ by Shivi Ramoutar (HarperCollins, £20). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

Nestlé USA is recalling a “limited quantity” of its Toll House Chocolate Chip Cookie Dough “break and bake” after fragmented pieces of wood were found in some packages. On 10 August, the food and drink corporation announced the news in a press release published on its website. According to the company, it had identified two batches of the 16.5 oz product produced on 24 and 25 April as being the reason for the recall, “due to the potential presence of wood fragments”. “This recall does not involve any other Nestlé Toll House products, including other varieties of refrigerated cookie dough in ‘break and bake’ bars, rolls, or tubs, or Edible cookie dough,” the statement read. Nestlé directed consumers’ attention to the recalled batch codes to avoid, both 16.5 oz bags with 311457531K or 311557534K. The company warned people who have already purchased these batches to “not prepare or consume the product” and urged them to “return the product to the retailer where it was purchased for a replacement or refund”. There have been no reported injuries or illnesses related to the recall, according to the confectioners. “We are taking this action out of an abundance of caution after a small number of consumers contacted Nestlé USA about this issue,” the release proclaimed. “The quality, safety and integrity of our products remain our number one priority. We sincerely apologise for any inconvenience this action represents to both our consumers and retail customers.” Nestlé also said it is in contact with the US Drug and Food Administration (FDA) about the recall, according to their press release. Anyone in need of support or with any further questions is encouraged to contact the company’s customer service line at (800) 681-1678 Monday through Friday, between 9am and 6pm ET. The recall comes after Nestlé voluntarily recalled its Stuffed Chocolate Chip Cookie Dough with Fudge Filling because of the “potential presence of white plastic pieces” in October of 2022. The Independent has contacted Nestlé for further comment. Read More Advocates sue federal government for failing to ban imports of cocoa harvested by children Sugary cereals and yoghurts must remove child-friendly packaging – health group Nestle reveals reason behind price increase of its most popular chocolate bar

Chloe Bailey was left in distress after she recently accidentally ate a beef burger, interrupting 10 years of dedicated veganism. The singer, 25, and her younger sister Halle Bailey, 23, have both been vegans for the last decade and have been outspoken about their dietary choices. However, Chloe revealed in an Instagram Live stream that she was mistakenly served red meat instead of a plant-based Beyond Meat burger over the weekend, just before attending Beyoncé’s Renaissance World Tour concert in Atlanta, Georgia. According to Chloe, the incident occurred on Saturday (12 August) after she ordered burgers for her and Halle in the hotel they were staying in before the show. She told fans: “So I called to get a Beyond Burger for sis and I like usual. Specified that it’s vegan, no butter on the bun, nothing like that. “So we get the burgers, I’m getting out of the shower… and she’s eating the burger and she’s like, ‘Are you sure this is Beyond?’” Confident in her ordering, Chloe said it was. However, when she took a bite of the burger herself, she realised something was wrong. The “Do It” singer continued: “I touched the patty and smelled it and was like, ‘Of course it’s Beyond, yeah’. So I finish getting dressed, I take a bite and the juice dripping from the burger is not like a Beyond burger. I just knew it was not a fake burger. “The one bite I took and I just knew. Immediately I said, ‘This doesn’t feel right’.” She quickly rang the hotel’s front desk to ask if they delivered vegan burgers to her hotel room. However, the concierge’s answer horrified her. “He said, ‘No, they’re brand burgers’. I said, ‘Brand burgers? I said Beyond burgers’. I don’t even know what a brand burger is,” she told fans on the livestream. “Immediately I’m losing my s***. I gobbled down a whole can of Sprite. Halle’s laughing at me because I’m crying. This is right before the concert yesterday. I’m crying, Halle’s just laughing so hard at me because I’m freaking out. “I’ve been vegan for 10 years. I have not consumed any red meat for 10 years,” Chloe added. The clip was shared on the celebrity news Instagram account The Shade Room, and prompted sympathy from other vegetarian and vegan fans. “I’m vegetarian and it’s definitely hard to tell the difference sometimes but you know the taste of real meat and that stomach ache ain’t no joke,” one person commented. Another said: “My first time eating meat after a full vegan diet, my stomach… revolted.” Halle said in a 2017 interview with Complex that the sisters went vegan because of their mother. She explained: “One day, she was like, ‘I’m gonna try to be vegetarian for a week. You can join me if you’d like’. We started the week with her and just never went back.” In an awkward red carpet exchange at the premiere of live-action remake of The Little Mermaid, Halle was asked who she would choose to eat between Flounder and Sebastian. In the film, Flounder is a fish and Sebastian is a crab. She responded: “I would not eat either of them. They’re my friends." Read More The millionaire smuggled out of Japan in a box: Was Nissan boss Carlos Ghosn a victim or a villain? Husband ‘ruins’ dinner because of his wife’s typo: ‘The worst kind of control freak’ Billy Porter hits out at Harry Styles and Anna Wintour over Vogue cover: ‘You’re using my community’ Foodies forced to eat their own words after trick ‘gourmet’ meal Michelin-starred chef Michael O’Hare puts Skittle twist on classic desserts The dish that defines me: Mallini Kannan’s baked honey-soy salmon