Shania King-Soyza

A recipe from chef and food blogger Erren Hart recommends roasting broccoli at 200°C with garlic, olive oil, salt, pepper, lemon and Parmesan instead of boiling it. The broccoli takes about 10 minutes to prepare and 20–25 minutes to cook, and is suggested as an accompaniment to chicken, salmon, steak, tofu, chickpeas, pasta or rice. Readers praised the flavour, while one noted Parmesan’s high sodium content; Hart agreed that added salt can be reduced or omitted.

Mouldy soft, shredded, crumbled and sliced cheeses should be discarded because mould and potentially harmful bacteria can spread through them. Small mould spots on hard or semihard cheeses such as cheddar, colby, Parmesan and Swiss can generally be removed by cutting at least one inch around and beneath the affected area. Brie, Camembert and blue cheeses are intentionally made with safe moulds for most healthy people, though other moulds may develop and pregnant people or those with certain medical conditions may need to avoid them. Heating mouldy cheese does not reliably destroy mycotoxins.

Shania King-Soyza tests a three-ingredient scone recipe using self-raising flour, double cream and carbonated lemonade instead of butter, milk and eggs. The scones turn out light, fluffy and tasty, although the dough is excessively wet and the rise is less pronounced than expected. She suggests adding more flour, baking powder and extra flavourings such as sugar, salt and vanilla on a future attempt.

A quick alternative to avocado toast combines avocado with lime, Parmesan, salt and pepper, then grills the halves for about four minutes until the cheese melts and turns golden. Recipe developer Paula describes the dish as a healthy, filling breakfast or snack, while readers praise its flavour. A second variation uses avocado with spicy kidney beans and feta for a protein-rich vegetarian meal.

A taste test of five popular British breakfast teas ranked PG Tips first for its balance of body, smoothness and versatility with or without milk. Yorkshire Biscuit Brew came second for its sweet, malty biscuit-like flavour, followed by Tetley, Yorkshire Tea and Twinings, which finished last because of its bitterness and lingering aftertaste. The test used standard, black and milk-only preparations and found that the cheapest option was the overall winner.

Chef Carina of Recipes by Carina shares a three-ingredient scone recipe using self-raising flour, double cream and fizzy lemonade. The carbonation helps the scones rise, while cream replaces butter for a rich, fluffy texture. The recipe makes 12 scones and includes instructions for baking at 220°C for 20–25 minutes, along with substitutions and storage advice.

Japanese maples are vulnerable to heat because their shallow roots dry out easily and can be damaged by fertiliser during hot weather. Specialists recommend avoiding fertiliser after early May and applying a 5–8cm layer of organic mulch around the root zone, while keeping it away from the trunk. Thorough early-morning watering, directed at the roots rather than the foliage, can further reduce drought stress and the risk of fungal disease and leaf scorch.

Homes can be kept cooler during heatwaves without relying on fans or air conditioning by closing curtains, blinds and shutters before temperatures peak, ventilating rooms when outdoor air cools in the evening, and concentrating cooling efforts on one or two rooms. Cross-ventilation, reflective window coverings and avoiding heat-generating rooms such as kitchens can improve comfort, while fans should only be used when occupants are present and positioned according to indoor and outdoor temperatures.

A bedding specialist recommends the “burrito” or California roll method for putting a duvet into its cover alone. The technique involves aligning the cover and duvet, rolling them into a cylinder, wrapping the cover around the roll, and unrolling it into place. An alternative “ghost” method is also described, while the common “all in” approach is discouraged because it can cause shifting and misaligned corners.

Go Greek Yogurt’s first UK store in London offers protein-rich frozen yoghurt positioned as a healthier, flavourful alternative to ice cream. The author highlights the shop’s Greek-inspired concept, customisable menu and rotating seasonal flavours, praising most options sampled and noting reasonable pricing despite London costs. The brand’s emphasis on traditional yoghurt-making and nutritional benefits is reinforced by expert commentary from nutritionist Kristen Stavridis. The store launch is accompanied by a promotional giveaway to attract new customers.

A sandwich expert recommends using smoked back bacon instead of streaky bacon to improve a bacon sandwich’s flavour and texture. Thick, soft white bread is advised to balance the crispy bacon, while generous butter and ketchup or brown sauce complete the recipe. The guidance emphasises simplicity and allowing the bacon’s flavour to stand out.

Rats become more active in summer, increasing the risk of home infestations. DIY expert Glen Peskett suggests using garlic, whose strong sulfur compounds repel rodents by overwhelming their sense of smell. Placing garlic cloves around entry points can deter pests, and complementary measures such as reducing clutter, sealing gaps and securing food waste further help prevent infestations.