Lifestyle - Wednesday, June 3, 2026

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The stereotype of nachos, overstuffed burritos and cheesy enchiladas does not do justice to the diversity of Mexican fare.

Summer is here, and your May favourites show you’re feeling the heat • Don’t get the Filter delivered to your inbox? Sign up here Our on-again, off-again relationship with summer finally went official in May, with temperatures soaring across much of the UK. Many of us sweltered in the heat, ordering fans to try to get a good night’s sleep during the unprecedented heatwave , and shade shelters to keep us out of the sun’s glare. But we also couldn’t help embracing that summer feeling, with many of your May favourites reflecting a little more time spent outside. Many of you got back to nature and went camping, with some of your fellow readers’ top camping products making the list, such as an ingenious washing line and a flying disc . From comfy holiday sandals to a cult favourite K-beauty SPF , these were your favourite things in May. Continue reading...

The sundress is back – here’s how to make it short but not (too) sweet One sunny day recently, I looked around and realised that every woman in my vicinity was wearing the same dress. Not the same dress, exactly. But the same dress. A maxidress, colourful but in a tasteful sort of way. Floaty, probably with a tiered skirt. Wholesome and vaguely rustic, but also a bit fancy. You know the dress I mean, because if you have been at any outdoor event between 2019 and about last Thursday, you have had the same experience. The maxidress has colonised summer dressing, and it’s out of control. So I am here to tell you that the maxidress must die. Ha! Not really, but also sort of yes, really. It started so well. When the maxi first landed, it beguiled us all. Floor-length, after all, was new fashion territory for anyone born after about 1965, so it felt fresh and exciting, plus you could go to a party in flat shoes and not have to shave your legs. Result! But somewhere down the line the maxidress has got a bit Motherland. It has become a garment that somehow represents the tense negotiation between prettiness and exhaustion that defines modern womanhood. A dress you wear for a holiday selfie that you retake 14 times before posting on Instagram with a joie-de-vivre caption. Continue reading...

If Art Ulene completes the 13-day trek in July, he will become the oldest person ever to summit the highest free-standing mountain in the world.

Spent coffee grounds add depth to a smoky-sweet, intense barbecue sauce that’s a knockout with pulled mushrooms, grilled veg and meat alike Three pillars underpin my cooking style – pleasure, people and planet – and I believe that all three need to be taken into account to make a truly delicious and nourishing meal, hence the title of my most recent book, Eating for Pleasure, People & Planet . Today’s recipe is taken from one of the tastiest recipes in the book, Venezuelan corn cake arepas with “pulled” oyster mushrooms and this sweet, umami-rich and intense barbecue sauce, all topped with a refreshing kohlrabi and mango salsa. Continue reading...

The neurologist Orlando Swayne doesn’t suggest everyone can recover. But he does argue that early, targeted and intense therapy can sometimes bring about life-changing improvements – and we have a moral obligation to provide it Claire was in bad shape. She had been brought to the ward on a stretcher and hoisted on to a bed where she lay curled up in a ball. She was unable to speak, her eyes flat and face expressionless. While she could move her right arm a little, her left arm and both legs were immobile. Life had changed dramatically for Claire, a mother of three in her late 30s, many months earlier, when she collapsed while on a night out with friends. A weakness in an artery at the base of her brain had ruptured, spilling blood around her frontal lobe. She was taken to hospital, where surgeons removed two side plate-sized pieces of bone from her skull to relieve the pressure on her brain. She spent months in intensive care. Continue reading...

Made quickly and easily in a skillet, this version of the signature dish of Veracruz, Mexico, uses snapper fillets rather than a whole fish.