Top Lifestyle News

Sep 23, 2026 - Lifestyle

Snacks never tasted so good: spicy corn fritters with a lime pickle-spiked yoghurt, and king oyster mushrooms laced with blackberries, pomegranate molasses and soyKing oyster mushrooms are quite the centrepiece: relatively meaty and receptive to big flavours. Paired with a vibrant glaze spiked with sweet blackberries, tart pomegranate molasses and savoury soy sauce, every bite balances the richness with sharp, fruity acidity. But first some tangy, fresh fritters, celebrating fresh corn with an earthy base of gochujang, which works brilliantly against the lime pickle yoghurt. Creamy, crisp and the perfect treat. Continue reading...

Sep 22, 2026 - Lifestyle

In her new book, The Case for Quitting: The Surprising Benefits of Opting Out, Lindsay Crouse discusses the costs and traps of never giving up – and how she set herself freeLindsay Crouse used to define herself as not a quitter.She went to Harvard University, where she learned to become even more high-achieving and ambitious, then landed an assistant job at the New York Times and worked her way up to become an opinion writer and producer. On the weekends, Crouse ran marathons and did endurance sports, clocking new personal bests throughout her thirties. Continue reading...

Sep 22, 2026 - Lifestyle

Jackfruit is a blank canvas that absorbs flavour brilliantly – it’s all about seasoning it generously and giving it enough time for the aromatics and spices to do their workI’ve just made yet another disappointing jackfruit curry. Any tips for making it more flavourful?Sally, by email“The trick with jackfruit is not to rush it,” says Eroshan Meewella, founder of Sri Lankan street-food joint Adoh! in central London. “It absorbs flavour brilliantly – spice, curry leaves, coconut milk, tamarind – so you just need to give it time.” Don’t be shy with those flavours, either, because, as Sally has discovered, jackfruit is something of a blank canvas. Sanjana Modha, author of Modern Masala, suggests treating it a bit as you would tofu: “You really have to build flavour around it. Think of jackfruit as a sponge that’s going to absorb your masala. And I cannot emphasise enough how you’ll need more onions than you think.” And she ain’t kidding: for a curry to feed four to six, Modha uses “at least” four large onions. “You must spend time caramelising them properly, so start by getting those onions really golden by frying them with a couple of cinnamon sticks, cloves and cardamom pods.” That will take a good 45 minutes. “Then add ginger, garlic and chillies – don’t be afraid to season generously with all your ground spices.” You’ll want some acidity, too: “Lemon, lime or tamarind towards the end to balance everything.”On to the jackfruit itself, which Luke Larsson, head chef at Khao Bird in London, always uses fresh from an Asian supermarket: “It’s just a hundred times better [than tinned], and it’s such a delicious fruit when fresh.” Modha, meanwhile, tends to go for tinned young green jackfruit in brine: “Drain and rinse it really well, then pat it completely dry using kitchen towel.” She fries it first in neutral oil (rapeseed, sunflower), until golden and slightly caramelised: “This gives it much more flavour, then I marinate it in ground spices and a spoonful of mustard oil for a few hours, or even overnight, before adding it to my curry.”Got a culinary dilemma? Email [email protected] Continue reading...

Sep 22, 2026 - Lifestyle

As animal behaviorists increasingly use AI in their research, they grapple with how to wield the technology responsiblyI’m sitting in a small boat in Shark Bay, Australia, eavesdropping on a conversation between some of Earth’s most intelligent beings. The motor is off, the turquoise sea is glassy, and Stephanie King and I are motionless, transfixed by the whistles, clicks and squeezy, whirring noises made by the dolphins swimming below us.If anyone could tell me what these big-brained social mammals are saying, it would be her. Based at the University of Bristol, she co-leads Shark Bay Dolphin Research, one of the longest-running wild dolphin research projects in the world. She has spent thousands of hours watching and listening to this population. Continue reading...

Sep 22, 2026 - Lifestyle

A rich Levantine fusion dish of sumac-spiced roast chicken, onion and flatbread with tahini yoghurt, and a simple, textured saladFattet musakhan, a celebration of two beloved Palestinian dishes, takes centre stage here, bringing together crisp bread, creamy yoghurt, sumac-spiced onions, tender chicken and fragrant olive oil in one rich and comforting dish. Alongside, the salad brings a welcome freshness, with crisp cucumber, creamy avocado and bright acidity cutting through the richness of the chicken. Together, they make a beautifully balanced meal, bringing the generous, communal spirit of Palestinian cooking to the table. Continue reading...