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Travel The World In 5 Days With These Tasty Dishes
As we brave the last of the cold weather and spring gets ready to settle in, why not try these tasty dishes that will cast your mind to sunnier climates.
You don't have to wait until your summer holidays to try some of the fabulous dishes the world has to offer, as you can jet around the world straight from your kitchen with these cultural delights.
Hop on board as we take you on a journey to the tropical climates of the Caribbean and South America where sweet flavours and a little bit of spice will have your tastebuds tingling before heading down under for a meaty dish.
Fragrant meals filled with coconuts and chillies are part of the trail too as we explore south East Asia before heading right back here to Europe for a fancy bllini.
Sound appealing? Well, these recipes are your world ticket.
1st stop: Caribbean
Put on your sunnies as we're heading over the Atlantic and down towards the Caribbean islands where our first stop treats us to these tasty variations of a pulled pork burger.
Unlike your average pulled pork sandwich, Levi Roots' offering adds a tropical twist by trading in BBQ sauce for his famous Reggae Reggae Jerk Sauce.
Sweet and Sticky Pulled Pork Burgers
2 lbs/1 kg boneless | skinless chicken thighs | 1 large onion | diced 1 tsp salt | 1 bottle Reggae Reggae Sauce | 6 crusty or brioche rolls
Preheat oven to 170’c.
Add all of the ingredients to a large casserole dish & stir to completely cover the chicken in sauce.
Place the dish in the oven & cook for 1 hour, 40 mins or until the meat is tender. Remove from the oven & shred the chicken with 2 forks and stir into the sauce.
Leave to cool for 10 mins so that the chicken absorbs some of the sauce.
Serve inside a crusty or brioche roll & top with fresh coleslaw, and chuck in a few sweet potato wedges on the side for good measure.
2nd stop: South America
Let's take a trip to Rio De Janeiro with this tasty pineapple dish which is a hit with the locals in Brazil. Grilled and sprinkled with brown sugar and cinnamon, this sweet side dish will be a carnival in your mouth.
Fried Cinnamon Pineapples
1 cup brown sugar | 2 teaspoons ground cinnamon | 1 pineapple - peeled, cored, and cut into 6 wedges
This recipe is best cooked on a barbecue grill, but if the weather isn't forgiving then an a good grilling in the oven will do the trick!
Whisk brown sugar and cinnamon together in a bowl.
Pour sugar mixture into a large resealable plastic bag.
Place pineapple wedges in bag and shake to coat each wedge.
Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.
3rd stop: Australia
New Zealanders love their lamb and has been a staple at dinner tables for centuries, so it only makes sense that a traditional rosemary lamb is on the menu. This drool-worthy dish should have you licking your fingers.
Succulent Rosemary Pork Chops
8 lamb chops | 1⁄4 cup fresh rosemary | salt | pepper | 4 tablespoons | olive oil | 1 tablespoon | butter
Heat the butter and olive oil together in a fry pan.
Pepper the lamb chops well.
Put them into the hot oil and then turn over after a minutes so that they are sealed and seared to keep the juices inches.
On the top side only add 3/4 of the fresh rosemary. Cook for 7-8 minutes.
Turn the chops over and cook for as long as you need to get the insides to the "doneness" that you prefer, add a small amount of salt once you have turned them over.
If you like your chops to be cooked though, turn the heat down just a little at this point so that they don't burn.
Drain off the excess fat and serve with the remaining rosemary sprinkled on top.
4th stop: South East Asia
Fragrant flavours would best describe this traditional Vietnamese noodle dish and we've found an easy recipe for those looking to explore South East Asian cuisine.
Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)
Shrimp: 70ml Thai fish sauce | 60g sugar| 2 tablespoons finely chopped peeled fresh lemongrass | 1 tablespoon vegetable oil | garlic | 680g large peeled shrimp
Sauce: 1 cup fresh lime juice | 85g shredded carrot | 60 g sugar | 59 ml Thai fish sauce | 2 garlic cloves | 2 Thai red chili peppers seeded and minced | Shallot oil | 59ml vegetable oil | 170g thinly sliced shallot|
Noodles: 225g rice vermicelli | iceberg lettuce | bean sprouts | 1 carrot shredded | 1 medium cucumber, halved lengthwise, seeded| fresh mint
To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
To prepare sauce, combine the lime juice and next 5 ingredients by stirring with a whisk until the sugar dissolves and set aside.
To prepare shallot oil, heat the oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let this stand for 20 minute and drain.
Combine the noodles, shallot oil, lettuce, sprouts, carrots and cucumber by tossing well.
To cook shrimp, prepare the grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray and grill for 2 minutes on each side or until done.
Serve the noodle mixture 4 shrimps per serving drizzled with sauce and a sprinkle of fried shallots. You can use the remaining lettuce, bean sprouts and other vegetables to decorate.
5th stop: Europe
After a round the world trip we're bringing you back to Europe with these Buckwheat blini's, which are the perfect canopy to impress guests if you're hosting a swanky party.
The guys over at Great British Chefs have teamed with up with Celebrity X Cruises to offer up these posh appetisers which are easier to make than they look.
Buckwheat Blini’s with smoked salmon and caviar
Picture: Sally Abé Photography courtesy of greatbritishchefs.com
Mix 1: 235g Milk at room temperature | 165g All Purpose Flour | 1 tsp sugar | 1 tsp dry active yeast
Mix 2: 180g Milk 160g Buckwheat flour | 1tsp Salt 2 Eggs separated | 60g Whipping cream cold
To Serve: 100g Osetra Caviar, or Avruga caviar 100g | Thinly sliced smoked salmon| 50g Sour cream | 1Tbl Chipped chives | Butter
Combine all the ingredients for mix 1 in a bowl and whisk to a smooth mixture, but do not over mix. Cover the bowl tightly in cling film and set aside at room temperature for 2 hours
After 2 hours, combine the ingredients for mix 2 except the egg whites and cream. Mix well to form a smooth batter and fold into mix 1. Whisk the cream to soft peaks and in a separate bowl, whisk the eggs whites to stiff peaks. Carefully fold both the cream and whites into the batter and set aside
Place a non-stick pan over a medium heat. Add enough clarified butter to generously coat the base of the pan. Once hot, use a teaspoon or pancake dispenser to drop 4 to 5cm circles of batter into the pan. Allow to cook until bubbles appear and the edges are crispy. Flip each blini and cook until browned on the opposite side
Transfer the blinis onto a tray lined with kitchen towel, allow to cool slightly before topping with sour cream, smoked salmon, caviar and chopped chives.
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