Recipe inspiration can come from anywhere; family traditions, travel – and now film and TV.

Signature recipes from cooking shows like The Bear and other popular TV and movie moments are taking TikTok by storm, while the delicious (and not so) concoctions are achieving a cult status of their own.

From sous chef Sidney’s Boursin omelette in the Disney+ series to the infamous blue soup Bridget Jones makes for her friends to celebrate her 33rd birthday, chefs and wannabe chefs on social media are showing fans how to make their own versions. can make.

It comes as the popularity of TV shows and films such as The Bear and Boiling Point are reigniting interest in professional kitchens and the environment that comes with them.

TikTok is full of clips that give viewers quick and easy instructions for preparing meals made famous by popular movies and TV.

One such recipe is Lady and The Tramp’s iconic spaghetti and meatballs, which have been copied by multiple TikTok chefs who offer their followers easy-to-follow recipes to recreate the dish.

Chief Chase, a TikTok culinary whiz, made a clip for his followers showing them how to make the iconic meal from the cartoon love story.

US account The Disney Dish has filmed its own recreation of the Lady and the Tramp spaghetti and meatballs, as well as a series of recipes made famous by both Disney films and theme parks.

Her creations include the offensive apple from Snow White that puts the princess into a deep sleep, the pear popcorn from Princess Diaries 2 and ratatouille from the Disney Pixar animated film of the same name.

In Britain, companies love it Taste film have surfaced that offer people the opportunity to watch movies while dining on the signature recipes prepared by the characters.

Examples of the recipes offered by Taste Film’s chefs include Bridget Jones’ disastrous three-course meal that she cooks for her friends on her birthday in the first part of Bridget Jones’s Diary.

One such dish is the blue soup, which the titular character wants to be an ordinary bowl of soup, but when she ties some ingredients together with a blue string, the liquid accidentally becomes infused with the unappetizing color.

Taste Film founder Amy Fernando, 41, told FEMAIL she believes audiences are “becoming more sophisticated” and want to “get closer to the characters” in their favorite films

“Nostalgia has been trending for a long time, but that’s not the only thing,” she said.

The founder, who started her career as a film teacher, added that viewers now want to “feel what the characters feel” – adding that taste is the most powerful sense you can tap to make that happen.

She said: ‘Food has exploded and immersive dining experiences are all the rage.’

Interestingly, Amy revealed that 80% of Taste Film’s audience is female, as women bring their friends and mothers to the immersive dining experience. However, she said it is also an excellent date spot for couples.

Although Amy has been running Taste Film since 2017, she admits that the market is becoming somewhat ‘saturated’ as people become more interested in recreating food experiences from TV and film.

As a result, the company is making its offering even more interactive – evidenced by customers being ‘sent down a rabbit hole’ for an Alice in Wonderland dining experience, with little quirks and details created along the way.

Taste Film’s website states: ‘We believe that films should be more than just watching, that they should be lived, and that no sentence is more meaningful and evocative than taste.

‘Taste Film transforms spaces by creating tailor-made memorable ‘moment to meal’ menus and dining experiences to accompany screenings of cult classics, transporting guests to the worlds of our favorite film characters and stories.’

The company is working with chefs and restaurants across the country to create the meals viewers will eat while watching the film.

Speaking to the GuardianAmy added that when setting up the business, she was inspired by the scene in the gangster film Goodfellas, where the characters make pasta in prison.

She said, “I had a light bulb moment and I thought, what if we could be closer to these characters? Feel what they feel, experience what they feel through taste?’

Amy added that Millennials and Gen Z are now more ‘passionate about food’ than ever before, with people in their 20s and 30s spending more money on tasty meals.

To make the experience as interactive as possible, the meals are delivered to viewers as they are consumed by the characters.

In the comedy film Bridesmaids, Kristen Wiig’s character Annie, who is a baker, spends a scene baking and decorating cupcakes.

When the film is shown, Taste Film customers receive cupcakes to decorate and eat during the same scene.

The increased interest in on-screen recipes comes as TV shows like The Bear and Boiling Point are taking streaming services by storm.

When series two of The Bear, starring Ayo Edebiri and Jeremy Allen White, arrived on Disney+ in Britain last summer, JustWatch’s streaming guide said it was the most streamed show in the country at the time.

It also earned a whopping 13 Emmy nominations.

And the culinary show that follows main character Carmy as he sets up his own bistro in Chicago while recovering from his own time in fine dining restaurants is obviously not immune to the TikTok treatment.

Signature recipes from the show can be found throughout the video platform, including Sidney’s Boursin Omelet topped with chips.

Gastronomic Gaba TikTok chef from the US, showed her followers how to recreate the recipe to make a silky omelette filled with cream cheese.

When putting together the recipe, she referenced Sidney’s creation – and she claims the combination of Boursin and chips makes for “the perfect bite.”

The idea of ​​being hungover abroad without the comforts of home can give you a chill.

But rest assured, you're never far from a hangover cure.

It might just be an acquired taste, as we discovered when we contacted travel experts and chefs around the world to discover what foods they turn to when they have a hairy tongue and are feeling shady from eating too much of it. good.

Their responses ranged from seductive to decadent to theoretically nauseating – yet apparently effective. So which one would you try?

Taiwan – Ti hoeh koe (pig blood cake)

Travel author and founder of Taiwan obsessedNick Kembel, is evangelical about Taiwanese street food's ability to shake off a rough head.

He told MailOnline Travel: 'A must-try is the Taiwanese pig's blood cake, a symbolic street food sold fresh all morning. The deep crimson color may put some off, but iron-rich pig blood works wonders, reinvigorating hangover systems in one hearty slice.”

Pig's blood cake is made by mixing pig's blood with steamed glutinous rice, creating a chewy, semi-gelatinous texture, which is then rolled in peanut dust and spices and served on a stick. Nick said, “It may sound scary, but it tastes like medicine.”

Mexico – Menudo (tripe stew)

There's a certain hype in Mexico about tripe as a hangover cure, according to Shelley Marmor, travel expert and founder of Travel secrets of Tulum.

She told MailOnline Travel: 'The traditional tripe stew is considered a powerful hangover elixir. The peppery broth and tender tripe are comforting and strengthening.”

England – prairie oyster

There's a plethora of impressive English options: the bacon sarnie, beans on toast, the full try-up. But instead we refer to Nigella Lawson, who loves a traditional prairie oyster.

The English TV chef said: 'My hangover remedy is the 'prairie oyster', which consists of an egg yolk, Tabasco, Worcestershire sauce, cognac and vinegar.

“You have to swallow it all at once.”

A slightly less potent version of this hangover cure was also famously favored by PG Wodehouse character Jeeves – it consisted of Worcestershire sauce, raw egg and red pepper.

Australia – Vegemite on toast

In 2018, medical nutritionist Dr. Sarah Brewer ranked the best hangover dishes in the world. Her number one? The Australian classic, Vegemite on toast.

“Australian Vegemite on toast tops our list for the best hangover remedies, proving that the simpler the better,” she said.

'Vegemite is full of salt and B vitamins; substances that need to be replenished because they are quickly used up when the body processes alcohol.'

You'll also get a good dose of calcium, magnesium, potassium, iron and selenium, which are known to help keep skin and eyes healthy.

Spread it in cheese and you'll also replenish your proteins and fats.

North Carolina, America – biscuits and gravy

Sarah Murphy, creator of the North Carolina Travel Blog Discover more NCraving about their local remedy, MailOnline Travel tells us: 'As any local will tell you, there's nothing quite like a biscuit from Bojangles [a Southeastern American chain restaurant] – whether it's their signature buttermilk biscuit or a savory filet biscuit sandwich.”

According to Sarah, biscuits and gravy — soft dough biscuits covered in white gravy, made from the drippings of cooked pork sausage — are “quintessential Southern comfort food that just feels good.”

Korea – Haejang-Guk (hangover soup)

Judy Joo, founder of a Korean restaurant Seoul foodsaid, 'In Korea our dog hair is a little different, we actually have a soup specifically for hangovers!

'It's called Haejang-Guk and means 'hangover soup'. It usually consists of dried Chinese cabbage, vegetables and meat in a hearty beef broth.'

Italy – spaghetti aglio olio pepperoncino

The Italian miracle cure for the morning jitter is pasty delicious.

Matteo Delnevo, founder of the Italian food company Delnevos, told MailOnline Travel: 'I'm from Italy and when I feel vulnerable there is only one thing to do: a bowl of spaghetti aglio olio pepperoncino. It's a comforting and hearty dish made from al dente spaghetti, tossed with a creamy sauce infused with garlic, Parmesan cheese and a hint of black pepper.”

Jersey – Shucked oysters and Guinness

Hugo Brown, assistant travel editor of The Mail, cites a particularly effective dish he ate in Jersey: freshly shucked oysters, eaten on the beach and washed down with a pint of Guinness.

Nauseating or curative? He emphasizes the latter (and emphasizes that the meal does not occur regularly).

Spain – Tortilla de Patata (Spanish omelette)

Lucia Polla, founder of Viva La Vita, is a Spanish travel expert. She told MailOnline Travel: 'We Spaniards certainly know a thing or two about curing hangovers after a long night of fun!

'A classic dish that never fails is tortilla de patata, also called Spanish omelette. This hearty potato and egg breakfast is a favorite here for good reason. The combination of fluffy eggs, sliced ​​potatoes, onions and olive oil gives you just what you need to feel human again… as comforting as a hug from your grandma.”

In Spain it is considered a delicacy if the eggs are undercooked: the runnier the better. As a result, Madrid is experiencing a surge in salmonella cases linked to raw eggs in tortillas, so eat under advice or the hangover may mutate.

Thailand – khao dtom (Thai rice soup)

Andy Oliver, co-founder of Thai Restaurants so boring And Kolalikes to relieve stress after drinking with traditional Thai food.

He said: 'I'm a big fan of Thai rice soup or khao dtom when I'm feeling a little worse for wear.

“It's basically boiled rice, simmered in a light broth, seasoned with soy and white pepper, and then decorated with all sorts of yummy things like fried garlic, roasted chili powder, chopped scallions, ginger.”

Japan – miso soup with mussels, ochazuke and pickled plums of umeboshi

Wayne Kask, travel blog creator Always on the coasthas traveled extensively through Japan.

Instead of something fried or cheese-filled, he says, they turn to “bland but nutritious foods” like mussel miso soup, ochazuke – rice topped with stock and seaweed or fish – or umeboshi-pickled plums, Wayne told MailOnline . are 'rich in digestion-promoting enzymes and compounds'.

Portugal – Francesinha

The francesinha – unique to Porto, Portugal – is the ultimate hangover toastie.

It is made by filling bread with pork, smoked sausage and bacon and finishing it with a medium-rare steak. More bread and then melted cheese are added before it is finally drowned in a melted, spiced tomato-and-beer sauce and served with fries.

The francesinha was endorsed by the late, great Anthony Bourdain, who said: “Meat, cheese, fat and bread. It is the immortal combination.'

It begs the question of whether curing a hangover is worth causing cardiac arrest.

Meghan Markle 'asked chefs to turn up the heat' when she and Prince Harry visited an Indian restaurant in Canada – while the Duke 'joked that spicy food makes him red'.

The Duke and Duchess of Sussex were in Vancouver to celebrate the one-year countdown to the next Invictus Games, and to attend last night's glittering 'One Year to Go' gala.

But while in town, Harry and Meghan made a pit stop at locally acclaimed Indian restaurant Vij's, much to the delight of those working in the kitchen.

Virkam Vij, owner of the restaurant, explains CTV News that the royal couple seemed to have very different tolerances for spices, with Meghan ordering the 'spiciest dish on the menu'.

The Duchess also asked for extra chillies and spicy pickles to add to her meal, Mr Vij said, adding: 'She loved it.'

Meanwhile, the restaurateur said Harry found the food “a little spicier.”

He added: 'He actually said himself, “Do you know I'm a ginger? What does that mean if I eat spicy food, I turn red?”

Vij's said on Instagram that they were “truly honoured” that Harry and Meghan joined them for dinner on Thursday evening, sharing a photo of the royal couple and Mr Vij.

Videos were also shared of Harry and Meghan visiting people in the kitchen.

In one clip, Harry asks: 'Who made the lamb curry?' while star-struck chefs point to each other in response.

The Duke and Duchess were joined at the restaurant by musician Michael Buble and his wife Luisana Lopilato, who later also attended the 'One Year to Go' gala.

Mr Vij said the famous faces entered the restaurant through the kitchen after their security guard arrived to scout the area.

“It was just incredible and my kitchen staff was so happy,” he added. “They were so excited.”

It comes as Prince Harry and Meghan were given a Canadian farewell on Friday evening, with Michael Bublé singing the rewritten lyrics of Frank Sinatra's classic 'My Way', with a nod to the duke.

The couple attended a lavish gala dinner with 200 guests in Vancouver to conclude their tour in preparation for the 2025 Winter Invictus Games.

Shortly before a speech from the Duke, Bublé performed a rewritten version of Frank Sinatra's “My Way,” with nods to Prince Harry throughout.

It included the line: “Every day you earned the right to say: I did it my way,” and called Harry a “visionary.”

The Canadian crooner also sang “Our Healing Wishes for Your Father,” in a moving gesture for King Charles III, who was recently diagnosed with cancer.

Harry, dressed in a dark suit and black tie, then spoke about the Invictus Games, telling the audience that the athletes, made up of wounded and sick service members, embodied “courage, leadership and fortitude.”

Meghan, 42, wore an olive green one-shoulder dress by Canadian designer Greta Constantine, a Logan Hollowell necklace and Manolo Blahnik shoes.

Meghan and Harry were expected to head home to Montecito, California, after three days of Invictus Games events in Whistler and Vancouver, but they extended their trip by one night to enjoy a celebration with athletes and organizers.

Although not part of the official program and intended to be kept out of reach of the media, the gala – held at the Vancouver Convention Center – was marked with black and gold Invictus signs.

Towards the end of the evening, the crowd gave a standing ovation as Prince Harry took to the stage – who joked that he was going to sing before welcoming Bublé to the stage.

Bublé said it was emotional for him to be there and that he loved that “we can show Harry and Meghan how beautiful this place is.”

Other lyrics traded by Bublé included: “Nothing tames, Invictus Games, you play them your way,” “One man, a life-changing plan, he does everything he can, he's a visionary.”

Now that the Kansas City Chiefs are Super Bowl champions, Swifties wonders if the team's most famous fan, Taylor Swiftwill join them at the traditional winner's celebration with the president.

“That will be up to the Chiefs and obviously their decision as to who will go with them when they come,” the White House press secretary said. Karine Jean-Pierre said during a press conference on Monday, February 12. “As you know, it's a White House tradition. I cannot speak about those present and who will be here. But I'm looking forward to having them here and of course congratulate them on a great win,” she added.

Jean-Pierre, 49, opened the press conference by congratulating the Chiefs on winning their second consecutive Super Bowl, calling out “all the Swifties out there.”

The game set a record as the most watched program in television history, with 202 million people watching at least part of the game. The 'Anti-Hero' singer's run and her romance with Chiefs are coming to an end Travis Kelce is cited as a reason for the high ratings as her fans tuned in to see her roots for Kansas City.

When asked if Super Bowl teammates get a +1 when invited to the White House, clearly referring to Kelce, 34, Jean-Pierre laughed and said, “That's a good question. I can't answer that now.”

Last year, Chairman Joe Biden welcomed Kelce and his teammates to the White House on June 5 to celebrate their victory in Super Bowl LVII. Years earlier, Swift endorsed Biden when he ran for president in 2020, but she has not announced who she is supporting in the 2024 election.

After the Kansas City victory, Biden poked fun at crazy conspiracy theories that the game was rigged so that the Chiefs would win and Swift would ultimately endorse Biden again.

“Just as we signed it,” Biden says wrote on Xformerly known as Twitter, with a post featuring a meme of “Dark Brandon,” depicting Biden with lasers shooting out of his eyes.

Swift attended several Chiefs games this year in support of Kelce, flying from a performance in Tokyo to Sunday's Super Bowl LVIII in Las Vegas. The 14-time Grammy winner arrived at the game with Blake Lively, ice herb, BFF Ashley Avignone and mom Andrea Swift.

They were accompanied by her father in a private box, Scott Swiftas well as Travis' family, including his mother, Donna Kelcedad Ed Kelcebrother Jason Kelce of the Philadelphia Eagles, and sister-in-law Kylie Kelce. Later in the evening, Paul McCartney I stopped by Swift's suite to say hello.

After the Chiefs' overtime win, Swift and Travis packed on the PDA as they kissed on the field. Later that evening, they attended the team's victory celebration with quarterback at XS Nightclub at Wynn Las Vegas Patrick Mahomes and his wife, Brittany Mahomes.

Swift joked about her mom and dad's company at the party.

“Accidentally going to a club with your parents is something everyone should try at least once in their life,” she wrote in the caption of one post. TikTok video uploaded on Monday.

British celebrity chefs Jamie Oliver and Nigella Lawson have paid tribute to Bill Granger following the Australian food pioneer’s tragic death from cancer at the age of 54.

Oliver, 48, took to Instagram to express his sadness: ‘This is devastating news, I’m so sad to hear this, what a man he was…. a wonderful person, kind calm soul.’

“I admired everything he represented in food. I remember the first time I met him, many moons ago, he couldn’t have been nicer and his food was so good,” Oliver added.

In a second tribute to Jamie’s Instagram Story, the British celebrity chef wrote that he “loved Bill so much.”

“This is such sad news… I loved Bill Granger so much, he was such a wonderful man, warm, charming, and he had an extraordinary ease and cooking style that could only come from Australia,” Jamie wrote.

“Bless you Bill, so much love! What a guy. So much love for his family and friends.’

Meanwhile, Nigella, 63, said she was ‘heartbroken’ to hear Granger had died.

“He was the sweetest man, and the joy he gave us – whether through his food, his books, the spaces he made for us, or personally – came from the kindness, generosity and pure, radiant exuberance of himself. .it’s too cruel,” she wrote in an Instagram post.

World-famous Australian chef Bill has died at the age of 54, his family revealed in a heartbreaking Instagram post on Wednesday.

“He will be deeply missed by all, with his loss felt most deeply by his beloved family, who are grateful for all the love and support given,” the message said.

“It is with great sadness that the family of Bill Granger announce that he passed away on December 25 at the age of 54.

‘Bill, a devoted husband and father, died peacefully in hospital with his wife Natalie Elliott and three daughters, Edie, Inès and Bunny, at his bedside in their adopted home in London.’

Former MasterChef judge Matt Preston also remembered Bill as a ‘really nice guy and an inspiration’.

‘I’m so sorry to hear this news… Together (with Natalie by his side) he helped shape the image of modern Australian food around the world. My thoughts are with his family, friends and everyone he worked with at this sad time,” he wrote.

Australian actor Jason Donovan said Bill’s death is “devastating” news.

‘Wonderful father and husband. Fantastic man! Ray of Australian sunshine,” the former Neighbors star said.

Born in Melbourne, Australia, Bill was a self-taught chef who became a celebrated global restaurateur and food writer with a career spanning more than 30 years.

In 1999, he and his wife Natalie began a professional partnership that launched the company worldwide. Together they built a successful business that today has 19 restaurants in Sydney, London, Greater Tokyo, Osaka, Fukuoka and Seoul.

Bill wrote fourteen cookbooks, created five TV series and was recently honored with the Medal of the Order of Australia in January 2023.

He will be remembered as the ‘King of Breakfast’ for turning unpretentious food into something special full of sunshine and for encouraging the growth of Australian casual and communal dining around the world.

The self-taught chef left art school at the age of 24 and opened his first ‘Bills’ restaurant in Sydney’s Darlinghurst in 1992.

Bill went on to own an empire of 18 cafes and restaurants around the world, including Japan, Hawaii and London.

The chef was credited with inventing a breakfast item that has come to define a generation: the humble avocado on toast.

From flexitarianism and the rise of plate sharing, to increased demand for whiskey and the rise of less-loved fish, Britons will be tasting new dishes in 2024.

Top chefs from restaurants in the UK have shared what they expect to see on the plate in 2024.

Jack Stein, executive chef at Rick Stein Restaurants, revealed that we can expect to see more crayfish in 2024 because the water is “full of them.”

Meanwhile, we’ll see more personalized plates and mezcal and bourbon appear on cocktail menus.

Here, six chefs reveal what to look out for in 2024…

Crayfish

Jack Stein, executive chef at Rick Stein Restaurants, added: ‘There is a large population of crayfish (spiny lobster) in our seas at the moment, which we haven’t seen for quite some time, so I’m excited to see more. British menus.

‘I also think there will be an increase in the number of less popular fish species eaten, such as pout, dab and whiting, because they are lower in price.

‘No-dig farming will be a talking point in 2024 – that is farming without tilling the soil – as more and more people are looking for it for its environmental benefits and a minimal cultivation approach.

The Rise and Rise of Mezcal

Ely Guilloux, bar manager at 100 Wardour Street explains: ‘Mezcal will continue to grow in 2024, both in terms of retail sales and demand from bargoers to incorporate it into cocktails such as margaritas and variations on the classic old fashioned.

“We are also seeing a rise in herbal drinks, so I predict this will be a trend in 2024 with guests opting for Spicy Tommy Margaritas and Spicy Margaritas instead of the classics.

The rise of flexitarianism

Vivek Singh, chef at The Cinnamon Club, told FEMAIL: ‘2024 is going to be about flexitarianism, with people making more conscious choices about what they eat to improve their health and the planet.

‘Diners will limit their meat intake and we will see more restaurants offering alternative dishes to support this lifestyle choice.

‘I have introduced my new ‘Flexi-Saag’ dish: a hearty dish with spinach and mixed green Saag, with vegetarian and meat options; giving people the flexibility to make their own conscious choices.

More personalized dining experiences

Kerth Gumbs, Executive Chef at Fenchurch, Sky Garden, added: ‘As we embrace a new year, Fenchurch’s mission is clear: to redefine the gastronomic experience. Next year it will be about personalized and memorable dining experiences, bringing joy and playfulness back to our plates.

‘Priorizing vibrant colors and creative flavors that characterize Caribbean culture, we look forward to a fresher, more exciting 2024 where every plate tells a story.

‘We will also focus on health and wellbeing – our menus will continue to strike a harmonious balance between indulgence and wellbeing, embracing diverse dietary needs, whether it’s plant-based options or dishes made with locally sourced, fresh ingredients.

More sharing boards

Marco Corsica, Head Chef at Bocconcino Mayfair explains: The popularity of ‘Sharing plates’ will continue to grow next year with more and more menus featuring tapas, cicchetti and mezze.

“As people look for more cost-effective ways to dine in 2024, smaller sharing options are great for a range of budgets, but also appealing to a younger audience craving more social dining experiences and visually appealing tablescapes for their feeds.

‘Our new Soho restaurant serves a selection of Italian cicchetti and offers our signature Italian dishes in smaller formats, so guests can experience as many flavors as possible.

Quality not quantity

Hubert Beatson-Hird, owner-director of Lunar Pub Co (The Apollo Arms, Ganymede, The Hunter’s Moon) added: ‘Expect a focus on quality over quantity in 2024. Consumers will go to restaurants less, but if they do , they will. spend more on top quality food and good, vibrant locations.

‘Foie gras has been on the rise for years and I expect we will see it disappear from menus next year to be replaced by mushroom parfait, an ingredient that is on the rise and is already appearing on menus.

Christmas is a time when families get together to celebrate and carry out their own festive traditions – and Britain’s royal family is no exception.

The festive period is awash with age-old traditions; and those adhered to by the British royals are observed strictly each year; ranging from formal to fun conventions. 

You might imagine Christmas in royal residences to be a rather private and low-key affair, but it has proven, in parts, to be quite the opposite.

From Prince Harry and Prince William enjoying a spot of footy together on Christmas Eve, to a stately Sandringham black-tie dinner, and even the late Queen sharing a whiskey toast with the palace chef, things are known to get very merry indeed.

This year, King Charles will lead the royal family’s Christmas traditions in his second festive period on the throne. But as we wait patiently for what the monarch has in store this year, FEMAIL takes a look at some of the royal family’s most celebrated festive conventions of old…

A game of Charades

Just like households up and down the country, the royal family love a good old party game on Christmas Day.

A game of Charades can quickly light up a festive gathering (particularly after a few glasses of Bailey’s), and according to The Express, the same goes for Buckingham Palace.

After a busy day of greetings, celebrations, and a delectable Christmas feast, the late Queen loved to buckle down and indulge her loved ones in the renowned guessing game.

It has been noted as one of her favourite festive pastimes to enjoy with her family and; although Her late Majesty is no longer with us, it’s likely the royals will carry on the tradition in her memory. 

Gift-giving on Christmas Eve 

Another festive act enjoyed by the most famous family in Britain is the custom of gift giving.

You may be surprised to know that the royals view gift giving as a ‘light hearted affair’ and would typically shy away from bequeathing anything too exorbitant.

According to a former employee of the Royal Household, Alexandra Messervy, the royals are quite reserved when it comes to this tradition.

‘There’s always the idea to give something useful or fun. They certainly would never have extravagant gifts,’ she added.

In a tradition that will differ from how many families observe Christmas, the royal family are known to exchange their gifts on December 24.

According to the royal family’s website, members of The Firm lay their gifts out on a tressle table on Christmas Eve, and open them around teatime.

A royal football match 

Prince Harry and Prince William are known to have got stuck in with a merry game of football at the annual Sandringham Christmas football match in years past.

The traditional Christmas Eve fixture once saw the brothers hash it out on opposing teams while surrounded by various members of the royal family.

In one football game in 2013, the brothers went head to head during a match on the Norfolk estate, with things becoming so heated Harry lunged in for a tackle at the future king.

By the end of the game, the brothers drew 2-2 and a sprinkle of festive cheer brought them back in for a brotherly hug.

Sadly, this is a tradition unlikely to be repeated any time soon amid a deepening rift between the royal brothers, with author Omid Scobie claiming in Endgame, published this week, that there’s ‘no way back’ for William and Harry.  

Black tie dinner 

One tradition that sets the royal family apart from the rest of us is their stately annual dinner. 

And while it’s true that many observe a similar custom at home, dressing in all our finery to sit down at the table, the royals take their festive dress code one step further (meaning no slippers allowed underneath your jazzy frock). 

The grand black-tie dinner usually takes place on Christmas Eve at their country residence in Sandringham, Norfolk, where the royals travel for the festive period.   

The who’s who of the famous family are expected to descend upon the sprawling estate to dine with King Charles, including the Duke and Duchess of Cambridge, and his niece Zara Philips and her husband Mike Tindall. 

The grown-up affair kicks off in the evening with pre-dinner martinis – so no kids allowed. Meanwhile, guests are expected to show out in their Sunday best, with the women donning glamorous ballgowns and wearing tiaras and jewels. 

The main event is an upscale four-course feast, including a starter followed by a beef course and a helping of cheese.

Dessert often onvolves chocolate, which was the late Queen’s favourite. But with King Charles presiding over matters this year, there could be a new festive sweet on the horizon.

A busy Christmas Day 

The big day kicks off with the monarch dining on a personal breakfast, before the whole family gets together to head over to St Mary Magdalene Church for the 11am service.

After that, the royal family’s Christmas Day looks a lot like other families’ December 25 – filled with food at every turn.

The royals will dine on delicacies such as ox tongue and stuffed boar’s head; but the classic Christmas dinner is also observed as the royals eat roast turkey with all the trimmings. 

Later on there’s much fun to be had during the unboxing of a royal Fortnum and Mason Christmas hamper containing organic jams, chutneys and other tasty treats.

After lunch and a spot of more fun, it’s time for the family to watch the monarch’s Christmas message on television, followed by a supper of roasted hams and boar’s head.

Ending the day is a Christmas boogy as the palace’s staff will meet for an evening of disco and drinks for the rest of the night. 

A toast to the chef

During the late Queen’s reign, she oversaw a unique custom that paid tribute to the person who put together the royal family’s festive feast. 

Following Christmas lunch and ahead of the buffet, the senior chef is called into Sandringham’s dining room to carve a rib roast, turkey or ham. 

According to Tatler, former Royal Chef Darren McGrady said this is the only time the duty chef can go into the dining room – but they would receive a special nod for doing so. 

Her late majesty would present the chef with a special glass of whiskey before including him in a toast with the rest of the royal family, a most enjoyable tradition for the chef.

Although it’s a tradition that was cherished by Her late Majesty, it is likely King Charles will continue the toast now he is on the throne. 

Christmas cards

Most people enjoy sending Christmas cards to their loved ones, but it can be difficult to keep up with the correspondence.  

For the royal family, it may be even more difficult to stay on track with Christmas cards – as the late Queen and Prince Philip were known to send approximately 750 cards every single year.

The card, which was specially signed with the names ‘Elizabeth R’ and ‘Philip’ also featured a glowing family photo.

The late Duke of Edinburgh would also send out a further 200 to various establishments and organisations of his choosing.

Donating to charity

Throughout the year members of the royal family are known to donate to various charities, while some spearhead organisations in their own name.

For Christmas, this tradition is ramped up, with donations ranging from Christmas cards, to trees and even money.

According to the royal family’s official website, the palace’s custom regularly includes donating money to several charities in Windsor over the festive period.

Meanwhile the late Queen herself would donate Christmas trees to Westminster Abbey and St. Paul’s Cathedral, as well as schools and other Churches in the Sandringham area.

British consumer experts at Which? have revealed that most components of a Christmas dinner can be cooked, frozen or chilled, and reheated on the day and — best of all — your guests will never know. 

Most of the components on a roast dinner can be cooked up to three months before, including turkey and mince pies. 

But remember to follow storage and freezing guidance on ready-prepared dishes, such as shop-bought mince pies.

The experts revealed that, with a little preparation, Christmas day need not be spent working in the kitchen.

On the topic, Ele Clark, Which? Retail Editor said: ‘Spreading your Christmas spending over a longer period is a well-known tactic when it comes to gifts, but it can be applied to your festive feast too – and this will also put you ahead of the game when it comes to preparing for the big day.

‘From roast potatoes, turkey and trimmings to sprouts and mince pies, it’s amazing how many elements of Christmas dinner can be safely prepared and stored in advance, freeing you up to enjoy Christmas Day and potentially saving much-needed cash to help see you through the most expensive time of the year.’

Turkey is often considered to be star of the show when it comes to a Christmas dinner.

But the long cook time means it can take up all the oven space for hours, leaving no room for potatoes and vegetables.

However, Which? revealed that the Christmas joint can be made three to six months in advance, with a little help from the freezer.

And that’s not the only part, roast potatoes, gravy, and Yorkshire puddings can all be prepared prior to the special day.

Here, FEMAIL reveals how far in advance you can prep, cook, and store popular Christmas dinner dishes in the run-up to the big day.

Turkey 

Can you make in advance? Yes

How to store: Keep in the fridge for up to two days either raw or cooked, and in the freezer for three to six months, raw or cooked. 

Thoroughly defrost in the fridge or on your microwave’s defrost setting, but never thaw at room temperature, then cook straight away.

Don’t part-cook a raw turkey before freezing as it could lead to food poisoning – it should be either fully cooked or raw beforehand and wrapped well to prevent juices getting on to other foods, and to avoid freezer burn to the meat.

Roast potatoes 

Can you make in advance? Yes 

How to store: Refrigerate for up to two days if either roasted or parboiled and ready to roast, both can be frozen for up to three months. 

Peel, cut, and parboil the potatoes for five minutes, drain then bash them to rough up the sides before drizzling with oil and flash freeze. 

Also known as open freezing, this is when you freeze smaller food items separately before bagging them so you can take what you need and avoid waste in the process. 

Some fridge-freezers come with a freezing tray which can be used for this but if you don’t have one, a simple baking tray will do.

After this, you can transfer to an airtight container or sealed bag and cook straight from frozen when needed.

Yorkshire Puddings  

Can you make in advance? Yes 

How to store: Keep in the fridge for up to two days if cooked from fresh, or up to three months in the freezer. The batter can be refrigerated for one day and frozen for one month.

After you’ve cooked your puddings in advance, cool on a wire tray then flash freeze to avoid them sticking together before transferring to an airtight container to store in the freezer.

Reheat for 10 minutes from frozen and, if they need it, spritz them with water before reheating or wait for the Christmas gravy to work its magic.

 Parsnips. carrots, and Brussels sprouts 

Can you make in advance? Yes 

How to store: Keep in the fridge for up to two days if cooked, longer if raw, or up to three months in the freezer if they’re blanched. 

When you’re prepping fresh vegetables such as Brussels sprouts, parsnips or red cabbage, cut off any discoloured parts then blanch, flash freeze on a tray to stop the pieces sticking together and transfer to an airtight container.

Although some people suggest vegetables can keep for 12 months frozen, three months is optimal for maintaining flavour, texture, colour and nutrient content – this applies whether you’re freezing fresh veg or pre-cooked versions such as braised red cabbage, roast parsnips or Brussels with pancetta and chestnuts.

Gravy, cranberry sauce, and bread sauce  

Can you make in advance? Yes

How to store: Cranberry sauce can be made and refrigerated for up to two weeks, whereas gravy and bread sauce can last two days in the fridge when cooked from fresh, or in the freezer for up to three months.  

Gravy freezes and defrosts well but, unlike fresh gravy, which can be kept in the fridge for two days, defrosted gravy should be used within 24 hours.

A high sugar content is one of the reasons that made-from-scratch cranberry sauce can be kept in the fridge for a couple of weeks.

Frozen bread sauce works best if you add the cream once you’ve defrosted it.

Smoked salmon and blinis 

Can you make in advance? No, they’re best prepared on the day they’re eaten and can’t be frozen once assembled.

How to store: Separate ingredients can be refrigerated for up to two days or blinis can be frozen for six months and smoked salmon for three. 

Although you can refrigerate or freeze the separate ingredients, don’t prep until you’re just about to serve them to give you time to toast the blinis and avoid the crème fraiche making them soggy.

Pigs in blankets  

Can you make in advance? Yes 

How to store: Keep refrigerated for three to four days in advance either fresh or cooked, or in the freezer for up to three months

You can freeze raw pigs in blankets you’ve made from uncooked sausages and bacon for up to three months – just flash freeze them first so they don’t stick together and store in an airtight container.

If you want to cook them first, they’ll freeze for the same amount of time, but when you get them out of the freezer to reheat and serve up on Christmas Day you may find they’re at risk of overcooking and drying out.

Mince Pies  

Can you make in advance? Yes

How to store: If cooked, mince pies can be stored for up to one week in an airtight container or frozen for up to three months.

If you’re cooking your own, they won’t keep for as long as shop-bought ones – which contain preservatives.

Mince pies made with traditional short crust pastry can be frozen either cooked or raw. If you’re using puff pastry, freeze them uncooked and bake on the day for best results.

FREEZE YOUR TURKEY WITH GRAVY

The traditional centrepiece that sells out every year – millions of family’s across the UK will be enjoying a turkey main this year.

James Dennis at The White Hart in Wimborne says you can cook it now ahead of December 25th, rather than freezing it whole.

‘If you do manage to get a turkey, pour some leftover gravy over the cooked turkey and freeze it.

‘This helps to keep the meat moist, and means the turkey lasts longer too.

Oliver Marlowe, Owner Chef Director of The Hunter’s Moon and Ganymede added:’ ‘To get ahead on your gravy game, save the juices from any roast chickens you have in the run up to the big day.

‘I reduce down the liquid that is left in the roasting tin, and then freeze it in ice cube trays.

‘Come Christmas Day, pop a couple of those into your gravy in place of stock cubes for some serious flavour!’

Aktar Islam of Opheem and Pulperia in Birmingham also backed cooking the turkey ahead of Christmas.

‘Protein freezes down really well, whether it be turkey breasts, a crown, or a whole turkey broken down into quarters.

‘It’s a good idea to prep your gravy and the same time using the turkey bones, this can also be frozen in an airtight container.

DEBONE THE TURKEY BEFORE FREEZING 

Simon Shaw, multi-award-winning Chef Patron & Creative Director of El Gato Negro, Habas and Canto recommended saving freezing space by deboning the meeat.

‘A top tip for anyone considering purchasing their turkey and freezing it in advance of Christmas day this year is to have the meat removed from the bone. 

‘It’s a great way of saving freezer space and significantly reduces the preparation and cooking time on the big day, one of most people’s greatest concerns.

‘For those looking to get ahead, speak to your local butcher about removing the breast and legs from the turkey and ask them to vac pack them for you, ready for freezing. 

‘A 15kg turkey is perfect for the average family of four. Bring the poultry out the day before cooking and transfer it to the fridge, allowing it to defrost thoroughly and most importantly naturally. 

‘A simple marinade of olive oil and seasoning is a great way of packing in some flavour. On the day of cooking, simply seal the meat in a hot pan with a touch of olive oil until the meat is golden, and transfer them to a baking tray in a pre-heated oven at approximately 180 degrees. 

‘It’s a style of cooking used in many a commercial kitchen and a great way of reducing both the cooking time and wastage, whilst optimising oven space.

MAKE GRAVY FROM YOUR SUNDAY ROAST AND FREEZE IT 

‘Gravy is something you can also make now and that freezes incredibly well,’ Simon added.

‘Simply boil the carcass of the chicken from your weekly Sunday roast in four litres of water, adding in two chopped carrots, one onion, half a leek and seasoning to suit, and let it simmer for one hour. 

‘For those that love a rich an intense flavour, repeat the process every Sunday between now and Christmas, cooking the chicken carcass in the pre-made stock (and adding a dash of boiling water as required) to build the depth of flavour week on week. 

‘As a cheat throw in a chicken stock cube for an even more intense taste.’. 

…BUT YOU DON’T HAVE TO STICK TO TURKEY

James Dennis at The White Hart in Wimborne added: ‘If you have trouble finding a turkey this Christmas, how about trying a Three Bird Roast instead?

‘Using chicken, pheasant and duck. It makes a great centre piece at the table. Preparing the birds can be quite time consuming – but most good butchers can have these prepared for you.

Jordan Moore, Senior Recipe Developer at Gousto added: Christmas doesn’t have to revolve around Turkey. Whilst we all have a little trouble shaking up our family traditions, there are plenty of alternative show-stopping centrepieces you can satisfy your festive feast cravings with this year.

WRAP PIGS IN BLANKETS IN FOIL

The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time – so people can grab them in supermarkets now to prep ahead of December 25. 

Mark Hartstone at La Fosse in Cranborne recommends pigs in blankets glazed in honey. 

He told FEMAIL: ‘Use a foil take away container to freeze. 

‘Then they are ready to go straight in the oven and the lid can be used to keep them warm when juggling oven space later.   

Tommy Heaney, Chef/Owner of Heaney’s Cardiff added: ‘Pigs in Blankets are also great for prepping in advance, wrap your streaky bacon around your chipolatas, or get a sausage made from your butchers if you are feeling exotic and freeze in a suitable well-sealed container. 

COOK BACON AND SHALLOTS NOW 

Another porky side ahead of Christmas is bacon and shallots which pair well with Brussel Sprouts on Christmas day. 

Mark Hartstone added: ‘Cook bacon and shallots off in butter then freeze . This can be mixed in with your sprouts last minute. 

ADD MARMALADE TO STUFFING 

‘Stuffing works well frozen. Wrap in grease proof paper and foil. If you shape into a log you can cut it into slices for ease of service,’ Mark added

Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help keep it preserved. 

‘This can be made a frozen prior to cooking.  

‘They would just need to be taken from the freezer and allowed to defrost for 24 hours in the fridge before cooking.’ 

DEFROST ROAST POTATOES ON CHRISTMAS EVE 

A star side roast potatoes are a favourite of many – and luckily they can be cooked now.

Tommy Heaney added to FEMAIl: ‘I always prep my roasties in advance. Treat yours like triple cooked chips, par boil the potatoes, strain them, pop them back in the pot, lid back on and give the pot a good shake to ruffle them up. 

‘Put them in the freezer until Christmas Eve and defrost overnight. On Christmas Day, begin by frying them with plenty of oil or fat until coloured all over, add garlic and rosemary and then finish in the oven on a high heat. 

MAKE YOUR PUDDING NOW AND FREEZE YOUR CUSTARD

Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning.

‘You can freeze a Christmas pudding, but if you’re feeling adventurous and have made your own in advance of Christmas, it is better to store in a cool dry place and let the flavours mature.

‘If you want to be extra prepared you could even freeze your custard – I like mine with brandy – to reheat simply place in a heavy-based saucepan and whisk back to life with a wooden spoon on Christmas day.

Prince Harry’s next Invictus Games in Canada – a country he and Meghan Markle love – are in ‘turmoil’ after two senior executives were ‘fired for no apparent reason’ with just over a year left in their jobs, a whistleblower has said today to MailOnline.

The Invictus Games will be held in Vancouver and Whistler in February 2025 and will include winter sports for the first time.

But MailOnline can exclusively reveal that CEO Peter Lawless, a lawyer and perhaps Canada’s most respected Olympic and Paralympic administrator, has abruptly quit his job.

An insider has claimed that Mr Lawless, who was awarded the Diamond Jubilee Medal by Harry’s grandmother the Queen in 2012, was sacked and staff morale is now ‘at rock bottom’. A spokesperson for Invictus Games declined to comment on whether he was fired, instead saying he had “transitioned” and was “no longer an employee” but will remain an ambassador.

Also leaving the Vancouver-Whistler team is Bill Cooper, who served in the role of Chief Commercial Officer for 10 months until his departure in October. He has thanked colleagues for their support after several people praised his “grace” and accused Invictus 2025 of making a big mistake by losing him.

A Games volunteer said staff are “concerned that these recent steps will once again overshadow this incredible event for our veterans.” They also raised concerns that the Sussexes’ security and other costs could put pressure on the Games’ finances if Invictus 2025 has to foot the bill.

He said the 2025 Games are facing financial concerns, a claim denied by an Invictus spokesman, despite the governments of Canada and British Columbia pledging to spend nearly £20 million ($30 million) to stage the games to organize.

The whistleblower said: ‘CEO Peter Lawless and Chief Commercial Officer Bill Cooper were dismissed for no apparent reason.

“This is a significant setback, with just over a year to host the Games, which I am told are well over budget and that there is no plan to close the gap, even after we spent $30 million in have received government support from the Province of British Columbia and the Canadian federal government. government’.

The volunteer states that the departure of the CEO and the Chief Commercial Officer has caused internal unrest.

He said: ‘As you would expect, morale among staff and volunteers is at an all-time low, and Prince Harry and his wife have become a major distraction due to all their problems.

“As volunteers, we are concerned that these recent steps will once again overshadow this incredible event for our veterans. Enough already’.

MailOnline approached the Duke and Duchess of Sussex to comment on the departure and whether they were involved in the decision to terminate Lawless and Cooper’s employment.

Their spokesperson was also asked whether Harry and Meghan will cover their own travel, accommodation and security costs during Invictus, which was last held in Dusseldorf, Germany, in September.

Peter Lawless, who has been awarded the Queen’s Diamond Jubilee Medal, will be an ambassador for the 2025 Games but will no longer serve there.

The deep rift between Prince Harry and his family cast a shadow over the Invictus Games, with veterans claiming this year ‘caught in the royal crossfire’.

The Duke of Sussex’s time with the army in Afghanistan inspired him to launch the sporting event in 2014, but the Prince and Princess of Wales were central to its initial success.

Nine years ago, Harry, his father and brother were united as they attended the opening ceremony and multiple events at the London Games — but the new king and his heir haven’t been involved since Harry met Meghan.

The Prince and Princess of Wales were both at the Rugby World Cup in France when Invictus took place in Germany, Charles and Queen Camilla and other senior royals were at the Highland Games.

MailOnline has asked Peter Lawless to comment on his departure. Bill Cooper confirmed his departure on LinkedIn.

Colleagues and friends expressed their shock and questioned the decision, with Mr Cooper thanking them for their support.

One said: ‘Shocked to hear this news, Bill. The team will be well-rounded because it has had your leadership so far. You share this news with such grace.”

Another wrote: ‘What a shame and a huge loss. From where I sit, it’s very difficult to see any logic behind this decision.”

A third said: ‘Sorry to hear this, Bill. You bring your signature passion, energy and experience to everything you do and that has undoubtedly been invaluable to IG 2025. It’s difficult to understand the reason for this decision, but that’s the rear-view mirror now… it says more great things await you… there are always those who excel’.

Mr Cooper replied: “Thanks for the message of support.”

It came just two months after Harry and Meghan turned on the charm at a reception hosted by the Canadian delegation to promote the 2025 Invictus Games.

The Duchess of Sussex, 42, chatted with members of the committee that will organize the games to be held in Vancouver – a city they know well after fleeing there in 2019 after leaving royal life.

Meghan has close friends in the city and has a great affection for Canada, having lived in Toronto while filming the series ‘Suits’.

The couple is very familiar with Vancouver temporarily moving there in 2019 when they split from the royal family.

They stayed on Vancouver Island in a £14 million home in North Saanich, British Columbia, following their decision to step back as working members of the royal family.

The split was called ‘Megxit’ and the couple spent several months in Canada before moving to Montecito, California. Meghan chatted with many of the participants who took part in the events in Dusseldorf.

And for the first time, adaptive winter sports such as alpine skiing, cross-country skiing and curling will be included in the program of week-long events hosted in the seaside town of Whistler.

It is not yet clear whether Invictus 2025 is looking for a new CEO and Chief Commercial Officer.

A spokesperson said: “We can confirm that Peter Lawless and Bill Cooper are no longer employees of Invictus Games Vancouver Whistler 2025.

“We would like to thank them for their efforts and support in helping to bring the Games back to Canada for the first hybrid winter edition of the Invictus Games and in setting up the organizational structure over the past year.”

“We are pleased that Peter will continue to support the Vancouver Whistler 2025 Games as Ambassador and CEO Emeritus.”

The spokesperson added: “There are no budget issues related to Invictus Games Vancouver Whistler 2025 and the organization is on track to achieve its revenue, sponsorship and fundraising goals.”

Prince Albert and Princess Charlene of Monaco presented a united front as they attended the closing night of the Festival Des Étoilés in Monte Carlo this weekend.

The royal couple – who have faced rumors of their crumbling marriage in recent months – huddled next to each other as they posed for a photo at the glamorous gala honoring Michelin-starred chefs at the end of the high end cooking festival.

The mother-of-two, 45, smiled as she sat down next to her husband, 65, for the glitzy occasion at the Salle Empire of the Hôtel de Paris Monte-Carlo.

She was effortlessly elegant in a black maxi dress that accentuated her silhouette with a cinched waist.

A gold belt added a touch of opulence to the understated look, and the former Olympic swimmer also clutched a leather clutch.

Charlene wore matching earrings and styled her short platinum bob into a chic side part.

Meanwhile, Albert opted for a striking look with a navy blue tuxedo, worn with a bow tie.

Both commemorated the festival that showcases culinary arts with Michelin-awarded chefs – Alain Ducasse, Yannick Alleno, Dominique Lory and Marcel Ravin, all cooking for high-profile guests.

This summer, rumors swirled that the couple were living separate lives, with Charlene spending much of her time in Switzerland.

German newspaper Voici reported that the couple co-parented their eight-year-old twins, Jacques and Gabriella, but that their marriage itself was “just for appearances” and that they were a “ceremonial couple.”

In stark contrast, the couple appeared to put such rumors to rest at the Rugby World Cup final in October, looking incredibly close as they cheered from the stands.

But their crush was an example of ‘trying too hard’ amid persistent rumors about the state of their marriage, a body language expert has claimed.

Judi James, a British-based expert, assessed the Monegasque royals’ very affectionate body language as South Africa triumphed over the All Blacks to claim the world title at the Stade de France in Paris.

As the pair hugged and couldn’t seem to keep their hands off each other, Judi explained that the display was ‘awkward’, with the princess leading the way as a stunned prince reacted.

She recalled a visit Prince Albert made to Charlene’s native South Africa during her long stay there, during which she “clung to him like a limpet” during a photo shoot – and reflected that the display of the Monegasque royal family at rugby was not was much different.

Judi also noted that Princess Charlene’s overall body language during public appearances can be difficult to interpret as it “swings between two opposing extremes.”

In September, Charlene also tried to quell persistent rumors that her marriage to Albert is on the rocks, describing them as “exhausting.”

The expert said, “For most of [Charlene’s] In appearance, she will stand tall, stiff and stately, looking distant and terribly sad, with the most tragic-looking eye expression, even if she forces a mouth smile.

“But then, rarely but dramatically, she has a habit of using extreme PDAs like the one here.”

Judi added that Charlene was the one ‘leading the PDAs’ at the Stade de France, while Albert’s body language in response indicated he was ‘uncomfortable and slightly shocked’.

She said: ‘Charlene’s excited knuckle bumping looks sweetly childish here and she stares at her husband as if seeking a complimentary response.

“She puts a hand on Albert’s shoulder and moves in for a kiss, though her mouth is still open in a smile and her eyes look away to make this a distracted kiss.”

In an earlier interview with the Italian newspaper Corriere della SierraAlbert said: ‘I don’t understand all these rumors about us that hurt me… they are lies.’

For her part, Charlene claims that she is “serene and happy” in her marriage, denying rumors that surfaced in the German and French media that she was now “living in Switzerland” and that her marriage was “ceremonial.”

Speaking to South Africa’s News24 before her return last month, the princess, who shares twins Jacques and Gabriella with Prince Albert, said: ‘I find the rumors [about my marriage] tiring and exhausting.’