Waitrose & Partners Weekend Issue 606

FREE 30 June 2022 NILE RODGERS ‘Being on stage is such a buzz... it’s what I live for’ p10 OFFERS Enjoy great savings on selected barbecue lines p46 SPARKLINGWINE Discover fine fizz in our eight-page supplement DIANA HENRY A summery strawberry & elderflower sorbet p29 MATCH GIN. SET. It’s that time of year again, so whatever the weather get into the tennis spirit and treat yourself to a classic G&T with British strawberries and cream, p32 SUMMER FESTIVAL

3 0 J UNE 202 2 2 NEWS&VIEWS When Australia’s Gerald Patterson beat British hopeful Randolph Lycett 6-3, 6-4, 6-2 in the 1922Wimbledonmen’s singles final, thematchmade history. The first men’s final to be played on Centre Court at Church Road, SW19 after the tournament moved to the present site, it was the start of 100 years of world class tennis and worldwide societal change. Looking at race, LGBTQIA+ and disability issues through the lens of tennis, Centre Court’s centenary is being marked by a year-long exhibition at Wimbledon Lawn TennisMuseum– 100 Years of Change. It spotlights trailblazers such as 1936 women’s championHelen Jacobs, a lesbian who set the trend for wearing shorts, not skirts, on court, and AustrianHans Redl, who competed from 1947 to 1956, despite having lost his left armat the Battle of Stalingrad – he served by launching the ball with his racquet. Racial justicemilestones spanAmerican Althea Gibson’s 1957 win – the first black athlete to win aWimbledon singles title, the world watched as HerMajesty The Queen shook her hand – through to Coco Gau ’s impassioned Black LivesMatter speech in 2020, a year after the US teen had knocked five-time champion Venus Williams out of the opening round. Recent equality landmarks include the addition of a wheelchair Grand Slam in 2019, and Australian Dylan Alcott became the onlymale to win the calendar year ‘golden slam’ two years later. He took singles titles in the Australian, French and US Opens, Wimbledon and the summer Paralympics – a feat that was first accomplished by Ste Graf in 1988. Serving up a century of classics Wimbledon’s hallowed Centre Court opened in Church Road on 23 June 1922, and to mark the centenary Alice Ryan looks back on the tournament’s sporting and social changes 1957 Althea Gibson (above) claims the women’s singles title, becoming the ärst black player to win a Wimbledon Championship 1975 Arthur Ashe defeats Jimmy Connors to become the ärst – and to date only – black athlete to win the men’s singles title 1980 In what is still hailed by many as the greatest match ever, four-time defending champion Björn Borg beats John McEnroe Centre of attention Matches that made history 1-6, 7-5, 6-3, 6-7 (16-18), 8-6 after three hours and 53 minutes to win the änal 1985 At 17, Boris Becker becomes the youngest ever champion 1990 Martina Navratilova wins her recordbreaking ninth women’s singles title at 33 2009 Sisters Serena and Venus Williams meet in the women’s singles competition, making history as the ärst siblings to do so 2013 Scotland’s Andy Murray ends a 77-year wait – since Fred Perry of England secured his third consecutive win in 1936 – for a homegrown champion 2017 Roger Federer (right) moves ahead of William Renshaw and Pete Sampras as he becomnes the ärst player to lift eight men’s singles titles 2019 The tournament’s longest ever men’s singles änal lasts four hours and 57 minutes, with Novak Djokovic beating Roger Federer SEALED WITH A KISS Björn Borg celebrates his epic win over John McEnroe in the 1980 final Cover photography: Photography: Jamie Orlando Smith, Food and drink stylist: Loïc Parisot, Prop stylist: Wei Tang Photography: Getty Images, Alamy Stock Photo, Karwai Tang/WireImage

3 0 J UNE 202 2 3 276,291 Glasses of Pimm’s poured per tournament The ‘predominately in white’ dress code for competitors was introduced in 1963, followed by the ‘almost entirely in white’ rule in 1995. Accessories were included in the rule from 2014 Rufus, a Harris’s Hawk trained by Imogen Davis, åies over the courts for an hour on mornings of the Championships’ to disperse any pigeons roosting in the roofs Cardinal Thomas Wolsey is said to have set the strawberries and cream trend for tennis spectators, ärst providing the dish to visitors to his home courts in the 1500s. The fruit is always grade one and Kent grown – 191,930 portions of strawberries Fact check Did you know? Best of British The homegrown champions star spotting David Beckham with his mum in the Royal Box in 2019 102 Most aces served in a single Championships by a female player, Serena Williams in 2012 9.6 million Peak BBC One TV audience for the 2019 men’s singles änal 14,979 Seats in Centre Court Numbers game Wimbledon in figures 250 Ball boys and girls trained per tournament, selected from some 1,000 annual entries 53,000 Tennis balls used every year at the Wimbledon Championships 500,397 Spectators in 2019, the last full capacity tournament 679 Matches played during any Wimbledon fortnight and cream were served at Wimbledon in 2019 Selected for its compact blades and ärm root bed, Wimbledon’s courts are turfed with 100% ryegrass. Groundskeepers check the moisture, colour and density of the blades daily during Wimbledon fortnight Part of the longest partnership in sporting goods history, Slazenger has been the Championships’ ofäcial tennis ball supplier since 1902. Yellow balls replaced white in 1986. Stored at 68ºF, new balls are supplied after the ärst seven games, to account for warm-up, then every nine games Middle Sunday, traditionally a break in the Wimbledon fortnight, is to become a day of play from 2022 onwards, when it will feature a ceremony to commemorate the centenary of Centre Court’s move from Worple Road It’s not only the tennis that’s world class on Centre Court. Scan the 80 green Lloyd Loom chairs which line the Royal Box and you’ll spy royalty, movie stars and sporting heroes On average, the Championships’ resident team strings more than 2,000 racquets per tournament, 60% for men, 40% for women – a total of 40 miles of string Since weather records began, the majority of Championships have been interrupted by rain – except 1931, 1976, 1977, 1993, 1995, 2009, 2010 and 2019. On 3 July 1996, a long delay in Pete Sampras and Richard Krajicek’s quarter-änal match prompted Cliff Richard to entertain the crowds with a singalong from his seat in the stands Everyone loves a British success story atWimbledon – and Centre Court has been gracedwith some great homegrown talent over the years. Since tennis entered the Open Era in 1968 –when the Grand Slam tournaments allowed professional players to compete with amateurs – three Brits have lifted singles titles. Ann Jones was the first to triumph, beating Billie JeanKing in 1969, having lost to the same rival in the semi-finals a year earlier. VirginiaWade won the title in 1977, her victory over Betty Stövemade all themorememorable whenHerMajesty The Queen, in her Silver Jubilee year, presented her with the trophy on Centre Court. It was nearly an all-British final, but Sue Barker lost to Stöve in the last four. However, the beaten semi-finalist has become one of themost recognisable faces at the Championships, fronting television coverage for 30 years before announcing this year will be her last. Johanna Kontamade the semi-finals in 2017, but all eyes are now on Emma Raducanu andwhether she can add her name to the list of Britishwinners. AndyMurray is a double men’s champion and almost single-handedly carried Britain’s hopes formore than a decade. The Scot lifted the trophy in 2013 and 2016, having lost in the 2012 final. Hemade the semi-finals on four other occasions – the same as TimHenman, who dominated Britishmen’s tennis from the late 90s until Murray’s arrival. CameronNorrie andDan Evans are now the top-ranked British players, but know they have big shoes to fill. Clare Balding onWimbledon, p48 ROYAL APPROVAL The Queen presents the trophy to Virginia Wade in 1977 (above); Andy Murray celebrates in 2013 (right) BOWING OUT Sue Barker ( left, with Serena Williams) covers Wimbledon for the last time this year

3 0 J UNE 202 2 5 NEWS&VI EWS Illustration: Amelia Flower/Folioart WEEK 24: A BEE-FRIENDLY GARDEN Althoughmy kids are well-versed in the vital role of bees in food production (my daughter covered it at school and can now recite bee facts as well as do an impressive waggle dance), this doesn’t mean they embracemy e orts to boost their numbers in our garden. According to the Soil Association, making your garden or balcony appealing to bees is one of the top changes you canmake to give wildlife a boost, alongwith avoiding pesticides and letting your lawn grow. It points out that howwe behave in our gardenmatters. Add up all the UK’s gardens and it comes tomore than 10million acres – that’smore space than all our nature reserves combined. The best way to help bees is by varying planting, so there’s always something flowering fromspring to early autumn. “You’re aiming for a ready supply of pollen for as long as possible,” says Hannah Rogers of charity Garden Organic. “Bees particularly like blue and purple flowers, so foxgloves, borage, comfrey and lavender are good choices.” We plant lavender and borage in a corner of our garden and let all manner of weeds flower. I love the way you can drop borage plants into ice trays filled with water to create pretty cubes containing the edible blue flowers. Admittedly, my bee-friendly planting creates another no-go area for the younger children, who already refuse to go near the compost bin as it attracts the odd wasp. But they love the Soil Association’s idea that we create water sources for bugs and birds by sinking tubs into the beds. We assign ones that have lost their lids for the job and my daughter has not missed an opportunity to trot around refilling them fromher watering can. My year of living sustainably ANNA SHEPARD A baby is coming – this month, next month, sometime soon. It will come when it’s ready, or when the experts decide. Not everything is ours to control. Anyway, this isn’t my baby, althoughmymother thinks it might be, because she’s 93 and has dementia. She knows a baby is on its way, but the rest is guesswork. I tell her again and again, the baby-to-be is her first great grandchild, her granddaughter’s baby, and she is delighted, but then she gets confused again. “You shouldn’t travel,” she tells me. “Not in your condition.” Maybe it will makemore sense when the baby is born and she canmeet him in real life. They’re such amystery aren’t they, babies, when they’re still tucked away inside? So far, we know his gender, but everything else is under wraps – his name, his face, the colour of his eyes. My daughter is fair haired, her partner is dark – will he take after his mother and arrive as bald as a ping pong ball, or will he have his father’s blackmop of baby hair? My podcast mate, Judith, has non-identical four-month-old twin grandsons – one is the spit of his father, the other takes after his mother’s side of the family – yet they also look like each other. Genes are a funny thing, I havemy father’s terrible knees andmymother’s poker-straight hair, whilemy sister has mymother’s knees andmy father’s curls. We look nothing like each other, yet people instinctively knowwe are sisters. Maybe this baby will look likeme. The 3D scan they did at the hospital doesn’t give toomuch away. He appears as yellow as a character from The Simpsons and one hand is covering his face –maybe he is shy, maybe he is cheeky? Only time will tell. I feel that right now I’m standing on the brink of something and that as soon as this baby is born, my world will change. After all, I will become a…what? A grandma, or a nana? Neither word holds much appeal, especially when themobile phone emoji is a little old lady wearing gold rimmed glasses with her grey hair in a bun. Really, is this what a nana is? Am I meant to sit in a rocking chair knitting booties? I would if I could, but since an operation onmy neck sixmonths ago, I have a clumsy left hand. My knitting days are over before they really started and that book of baby knitting patterns, including the dear little hat with the cutemouse ears, has gone to the charity shop. I painted hima picture for the nursery instead, I attempted The Owl and the Pussy-Cat in a pea green boat. My daughter worries that the cat’s expressionmight freak the baby out, but considering I’ve gone to the bother of getting it framed, it’s going on the wall. I try to feel ready. We have dug out the old high chair, which needs sanding and painting, and have bought a second hand spare bouncer for when he comes to visit. Plus, a fancy black and white play sheet for the all-important tummy time that babies these days must do. And a changingmat of course – as there will be nappies to change. Lots of nappies. The baby isn’t here yet, so I keepmy stash of baby stu hidden away, but sometimes I head into the spare roomand stare at it – the high chair, the bouncer, the play sheet and the mat. And as I do, I findmyself muttering: “Soon, the baby is coming soon.” It’s not easy being an expectant grandma. Or should I say nana? Illustration: Michael Parkin/Folioart MY WEEK Jenny Eclair

3 0 J UNE 202 2 6 NEWS&VI EWS IN MY OPINION Fi Glover The Radio 4 journalist airs her views IN MY OPINION i lover j l If you’re looking to trim the weekly budget, you could start by reducing your ca eine intake – and not just because takeaway co ees can cost more than £3 now. There’s a hidden cost I discovered after a recent study by Dipayan Biswas, the FrankHarvey-endowed professor of marketing at the University of South Florida, which looked at the a ect of ca eine on shopping habits. Using 300 shoppers in Spain and France, Biswas and his teamgave half of thema ca einated co ee and the other half decaf or water, then compared their till receipts after shopping. The ones who had ca eine spent 50%more money and bought nearly 30%more items than the shoppers who didn’t. And they tended to purchase scented candles and treats, which the teamput down to ca eine’s dopamine hit –making you impulsive andmotivated. The USF team looked at online shopping habits too and found the same thing – 200 business school students were asked to drink co ee or decaf or water, then given a list of 66 pre-selected items. If they had a flat white they weremore likely to buy amassager than a notebook. It can’t come as any surprise that ca einemight give youmore energy to shop. What is surprising is that it leads us to the aisles of temptation somuch. I would not have batted an eyelid if the results had been the exact opposite, showing that a shot of co ee would bring clarity of thought and purpose and purge you of the desire to stop in the scented candles and body lotion aisles. Instead, you would be filled with renewed purpose to fill your trolley with dried pulses and actual sensible pantry ingredients. It says somuch about how our minds work that when they are charged up they don’t wastemuch time on logic. No doubt retailers will pounce on this, and I’d be glad of a free espresso shot on the way in tomost shops. But I’ll resist, knowing I might respond to a brain klaxon telling me I need an aromatherapy di user plug-in when all I need is a loaf of bread. I also love the detail that these business students – the people who will run our retail lives – were o ered amassager. The stress of student life has changed sincemy day. And it seems a little antediluvian to put a notebook on the list. Did they even knowwhat that would be for? There’ll be a survey along to tell us sometime soon. ‘It says so much about how our minds work that when they are charged up they don’t waste much time on logic’ Fortunately…with Fi and Jane and The Listening Project are on BBC Sounds @fifiglover A growing number of volunteer groups are picking crops left behind in farmers’ fields to donate to good causes. Anna Shepard reports Glean teams move in to help those in need When Charmaine Fy e worked as an accountant at a pick-your-own farm in Buckinghamshire, she noticed howmuch of the cropwas left behind, rotting in the fields before being ploughed back into the soil. “It startedme thinking about ways you could rescue it, to put it to good use,” she says. “At the time, I hadn’t heard of gleaning, so didn’t knowwhat I could do.” If you’re not familiar with the term, it is the act of harvesting surplus crops from farmers’ fields to give to those in need. It’s an ancient practice, dating back to biblical times, but 18th-century landowners put a stop to this handy source of free foodwhen they started closing their fields to the public. Now it’s back, partly thanks to the UK food charity Feedback, which runs a gleaning network, training groups and encouraging them to ask farmers if leftover crops can be picked by volunteers to go fromfield to foodbank. Charmaine joined the network after setting up her own social enterprise in 2015, calledKhepera, to run healthy eating projects. For the past four years, she has been organising gleaning days, with a focus on including people with mental health problems, who would particularly benefit from fresh air and exercise. “A group of volunteers will generally meet in themorning before heading to the farm, where they’ll be shown by the farmer which fields can be gleaned, thenwe’ll stay formost of the day,” says Charmaine. “We always have a range of ages who join us, from teenagers field of dreams The Gleaners by Jules Adolphe Aimé Louis Breton, depicts the gathering of harvest remnants in 1854 (top); Charmaine Fy e (below) Photography: Historic Images / Alamy Stock Photo, Vicky at Flux photographic

3 0 J UNE 202 2 7 The Whistleblower by Robert Peston (Zaffre) is out on 7 July. Interview: Emma Higginbotham 7 QUESTIONS WITH… ROBERT PESTON The political broadcaster on first-time nerves and selfies 1 What were you like when you were little? I talked too much – I was always being told to let other people talk – and I was very ädgety, constantly falling off things and having stitches. I may have had ADHD. These things weren’t diagnosed then. 2 Favourite moment on air? The ärst time I appeared on the News at 10. I thought: “Oh my god, there are äve million people watching, and I could say anything!” It was like being on top of the high diving board – absolutely scary. 3 Describe your novel, The Whistleblower, in one sentence. It’s a thriller about psychopaths in politics and business. 4 What was your favourite review when it came out in hardback? Lots of people said they wolfed it down and couldn’t stop reading, which is about the nicest thing anybody can say. 5 Are you a good cook? I love cooking, and if I concentrate, I am pretty good. I like hosting dinner parties, but I don’t often have much time, so a lot of my dishes are sautéed äsh or grilled meat with fresh veg. 6 What do people say to you in the street? Some say: “Wotcha!” which I say at the beginning of each programme, and I always agree to seläes. The striking thing is, if they come up to you in person they’re always nice. If they want to be hideously nasty and rude, they save it for Twitter or an email. 7 What would little Robert think of grown-up Robert? He might be surprised that big Robert can still see little Robert in himself. Sixty seemed an incredibly old age when I was a child, but weirdly I feel very connected to that little boy. upwards. It’s hardwork, but we stop for lunch and I always pack some bread and soup to share.” Most of the produce comes back with her to be sorted for the local foodbanks, but the volunteers can take a little. It may sound like an unusual day out, but it’s one that will be replicated all over England in themonths ahead, as our fields begin to yield their summer crops. Across the country, a small but enthusiastic army of unpaid volunteers will be welcomed by farmers onto their fields to scour them for usable produce. “Our first year alone, wemanaged to rescue around 14,000 portions of fruit and vegetables. We picked everything frombeans and beetroot to strawberries, sweetcorn and squash,” says Charmaine. “Due to Covid, we’ve had to limit our volunteer numbers, but somany people want to get involved.” According to Feedback, the number of gleaning groups in England has been growing. In 2017, there were five groups and this has now risen to at least 20. Its research suggests that up to 16%of a crop can be wasted on the field, due to various factors. Sometimes, it’s unexpectedweather – hot or cold spells can lead to a change in yields – or labour shortages, or it could be a farmer picking the exact amount of a crop required for an order. SteveWakeford, who runs a local green group inKent calledDeal With It (based inDeal, unsurprisingly), says social problems caused by the pandemic have increased interest and participation in gleaning. As well as organising beach cleans and litter picks, his regular gleaning days have attracted support frommore than 50 local volunteers. “In our area, there has been a growth in demand for produce from foodbanks and local charities, asmore people have struggled to findwork,” he says. “In 2020, we did around 30 gleans. Last year, that number rose to 52. This year, we can already see that it will be higher again.” There is alsomore willingness from farmers, who have traditionally been reluctant to let the public at their fields. “The key thing to remember when you’re gleaning, is that a farm is a workplace – it’s an industrial site and it’s often also a home,” says Steve. “As long as you’re respectful of farm rules, many farmers are happy to get involved. They want their food to be enjoyed. They’re proud of their produce and don’t want it to be wasted.” Trevor Bradley and his brother farm 700 acres at Boundary Farm, East Kent. They growbrassicas, potatoes and cereals and have a long-standing relationship with their local gleaning group. “We have gleaners coming in today to start on the potatoes,” he says. “We’ve also got a crop of purple sprouting broccoli that we’ve finishedwith, so they’ll take what they can from that.” Trevor says it doesn’t makemuch di erence to the farmwhether gleaners take away the remnants of a crop, or whether they end up being chopped up and put back into the soil, but he can see that it makes a di erence to others. “We’ve always donated produce to local homeless organisations,” he says. “So this is another way of doing that. We definitely get a kick out of the fact we’re feeding people on something that was going to go to waste.” It’s not only the farmers who are getting a buzz fromgleaning. Charmaine says there’s always an incredible atmosphere among volunteers. “Everyone gets so excitedwhen they see howmuch produce there is left in the fields,” she says. “It’s not just a chance to get some exercise and connect with nature, there’s a social side, too. Friendships are built and human connections aremade.” If you want to get involved, head to gleaning.feedbackglobal.org ‘As long as you’re respectful, many farmers are happy to get involved and don’t want their produce wasted’ green deal Steve Wakeford organises regular gleaning days in Kent happy harvest Volunteers in Deal with their crop of gleaned pears

3 0 J UNE 202 2 9 NEWS&VI EWS GREEN TRAILBLAZER Britain’s ärst female professional landscape gardener, Fanny Wilkinson (1855-1951), is in the spotlight after BBC Gardeners’ World host Rachel de Thame hailed her as ‘a horticultural pioneer’. Rachel was unveiling an English Heritage blue plaque in London’s Shaftesbury Avenue, where Fanny lived. While working with the Metropolitan Public Gardens Association she created more than 75 public parks in poor districts – many of which survive today. FRENCH FANCIES The iconic French cookery school Le Cordon Bleu has launched Cord, a restaurant and café in London’s Fleet Street. Open weekdays, the restaurant focuses on äne dining and culinary art (pictured) – while the café serves classic French pastries and sandwiches. It also offers short gourmet courses at its cookery school. Le Cordon Bleu trains 20,000 students in 35 countries every year – alumni include Dame Mary Berry, John Whaite and Yotam Ottolenghi. BAGS WITH A CONSCIENCE International Plastic Bag Free Day on Sunday (3 July) was launched in 2009, and carrying reusable bags is the norm today. Waitrose phased out all 5p bags and replaced loose fruit and veg bags with home-compostable alternatives in March 2019. The retailer’s fully recyclable 50p durabag (made from 100% post-consumer recycled plastic), which recently replaced its 10p bag for life, has led to a 35% fall in carrier bag purchases in stores. LOVING THE LEVANT Baharat-spiced chicken breast, cauliåower with zaatar, and Turkish delight ice cream are just three of the lines in the Waitrose Levantine Table range which won Gold at The Grocer Awards. Named Own Label Range of the Year, the range draws inspiration from the culinary world of the Levant region – Syria, Lebanon, Turkey, Israel, Palestine, Jordan and Cyprus. Levantine Table products also include bowls, platters and plates (below). THE GOOD NEWS GUIDE A weekly round-up of uplifting stories Since the 30s, 97%of the UK’s wildflower meadows have been lost – an area equivalent to one-and-a-half times the size of Wales. But there is hope. Ahead of National Meadows Day on Saturday (2 July), a new book, Meadow, from the Royal Botanic Gardens, Kew, explains that with knowledge and care, people have the potential to help these biodiversity hotspots return. Author Iain Parkinson, head of landscape and horticulture atWakehurst, Kew’s wild botanic garden inWest Sussex, shares the knowledge of 31 meadow experts, from botanical horticulturalists and basketmakers to hedge layers and entomologists. Their stories tell of the natural treasures found in classic haymeadows, which are also vital stores of carbon. A traditional meadow is a field or grassy area allowed to grow until it’s cut for hay in late summer, then grazed by cattle or sheep for a fewmonths until midwinter. The cycle repeats each year, creating a highly biodiverse habitat. Use of chemical fertilisers destroyedmanymeadows’ delicate balance, leading to loss of diversity, while others were ploughed up after the SecondWorldWar, explains Iain. But his book carries a positivemessage: “The fate of our meadows lies with people,” he says. “That’s why I thought it would be interesting to put themat the centre of the narrative. We’re the agency of change and that can be for good or bad.” Anyone can help by creating ‘stepping stones’ Ketchup rules as Britons reveal their sauces Tomato ketchup is king of the condiments, according to a poll of the nation’s taste in sauces. The survey of 2,000 people in the July edition of Waitrose Food magazine shows that 37%of Britons reach for the tangy sauce to blob on their chips, followed by vinegar, thenmayonnaise. It’s the condiment most people slather on bacon sandwiches too, but only just – 29% prefer red sauce for bacon butties, followed by 26%who prefer brown. More unlikely pairings for the pork-based snack include barbecue sauce, harissa and evenMarmite. Ketchup is also the condiment we’dmost likely take to a desert island, although others say they’d rather have chilli pickle, soy sauce, homemade chutney, mint sauce or Nando’s Perinaise as their food accompaniment. “Summer is peak condiment season, so it seemed a perfect time to find out more about Britain’s condiment secrets,” says LeahHyslop, Waitrose Food deputy editor, whose team commissioned the survey as part of a wider feature on sauces. “We were also interested to see how tastes have changed – there are somany exciting condiments fromaround the globe now available, from sriracha to sweet chilli sauce.” Britons certainly love their condiments, withmore than a third of us always having five or six on the go. There’s also a clear generational divide – garlic mayonnaise, hot sauce and barbecue sauce are enjoyedmore by the 18-34s, while the older generation prefer vinegar, especially on chips. But ketchup is the winner. “It occupies a special place in the nation’s fridges,” says Leah. “That tangy, fruity flavour goes handin-hand withmany of our top comfort foods.” Emma Higginbotham How going wild can save our meadows green and pleasant Meadows create biodiverse habitats, says author Iain Parkinson (right) betweenmeadows (most of which are fragmented and need joining up) in their green spaces by planting wildflowers and allowing grass to grow, he adds. The charity Plantlife also leads aMeadowMakers partnership project to create newwildflower meadows across England. Find out more at meadows.plantlife.org.uk. Anna-Marie Julyan Photography: Jim Holden, Dennis Pedersen, Getty Images

10 3 0 J UNE 202 2 NEWS&VI EWS Photography: Andy Parson /Time Out, Camera Press London

11 3 0 J UNE 202 2 Lost in music Nile Rodgers has influenced the pop industry like few other artists, battling addictions and having brushes with death along the way. He tells Emma Higginbotham about his extraordinary life Here’s a challenge. Try and find a description of Nile Rodgers without the words ‘legendary’, ‘genius’ or ‘iconic’ popping up. It’s not easy. Nor is it surprising, really. Since forming the disco-funk band Chic in themid-70s, the legendary (sorry) American guitarist, songwriter and producer has had his fingers in somany hits, he’s arguably changed the face of modernmusic. If Chic hadn’t released Good Times, famously sampled by the Sugar Hill Gang for their 1979 smash Rapper’s Delight, hip-hop todaymight sound very di erent. If Nile hadn’t produced David Bowie’s mega-hit album Let’s Dance, the single of the same name would have beenmore like a folk song. Without him, we wouldn’t have Upside Down by Diana Ross, We Are Family by Sister Sledge or the fiendishly catchy Get Lucky by Daft Punk. Put it this way, Nile isn’t just in the Songwriters Hall of Fame, he’s the chairman. Yet for someone who’s a behind-the-scenes genius (sorry, again), Nile says nothing beats the buzz of being on stage. After playing for royalty at the superstar-studded Platinum Party at the Palace, he’s now spending the summer zigzagging betweenmainland Europe and the UK, touring at festivals and racecourse gigs with his iconic (there it is) feelgood sound. As well as hits fromhis many, many collaborations, he’ll be playing Chic’s back catalogue – and here’s another challenge – try listening to funky classics such as Le Freak, Everybody Dance or IWant Your Love without moving. “You have no idea howmuch fun we have when we do those live gigs. It’s just what we live for,” says Niles over Zoom fromhis home recording studio inWestport, Connecticut. Relaxed and smiley, he’s dressed in his usual uniformof beret and shades, and punctuates each sentence with a throaty ‘hehehe’ laugh. “The thing that makes our show a lot of fun is because I have such great musicians, we can read each other’s minds. We have a sort of artistic camaraderie that allows us to, as we say in the dancemusic business, just go o . And we just go o ! We have a blast.” Did he ever think he’d still be performingmore than half a century after his career kicked o ? “Not in amillion years. Last night I said to somebody: ‘Can you believe that at 69 I’m putting on a showwhere I’mexpendingmore energy than I did when I was 19?’ I don’t know how I do it, but it feels natural tome. At the end of the show I’mnot like: ‘Ohman, I’m so tired, I can’t believe I’mgoing to be 70 in a fewweeks.’ Hehehe.” Given the life he’s led, it’s incredible that Nile is still alive, let alone still on stage. Born inNewYork to Beverly Goodman, a 14-year-old schoolgirl, he rarely saw his percussionist father, Nile Rodgers Sr, and his homelife was the definition of dysfunctional. “My biological father, my stepfather andmy mumwere all heroin addicts, and so were all their friends, but they were super-intellectuals – they were some of the biggest stars in themusic and art world,” he recalls. “I was raised in Greenwich Village, which was the heart of the avant garde beatnikmovement, so on any given night you could find TheloniousMonk or Nina Simone at our house, playing chess and talking about the latest François Tru aut movie. And I was the beneficiary of these wonderful, intellectual, really cool people who spoke like this: ‘Heeey, myman,’” he drawls. “‘Life is beautiful and everything is copacetic.’ That was my world, and I loved it.” Describing himself as an ‘exceptionally weird-looking’ kid, with bottle-bottomglasses and a skinny frame, Nile always knew his future lay inmusic. While other children bought toys to show and tell, he’d turn up with Billie Holiday records. “Between the ages of five and six I thought that I

13 3 0 J UNE 202 2 NEWS&VI EWS was going to be a percussionist likemy father, but in school I was assigned the flute, not congas, because they aren’t part of the symphony orchestra,” he says. “I started to learnmusic theory, and by the time I was in the fourth grade we were playingMozart, and by the seventh grade we were playing Prokofiev and very advanced pieces.” He switched to clarinet, then took up the guitar to impress a girl, “and because I could readmusic so well, I just figured out how to do it.” Musically, life was going to plan but at home things took a turn for the worse. At 14, he ran away and started sleeping rough on the subway with his guitar, no longer able to cope with his family’s heroin habit and the darkness it brought. “When you’re that addicted, and you spiral out of control, you don’t have great judgement when it comes to your friends,” he explains. “A lot of strange and horriblemen would come over, and I thought that being around strangers was safer than being inmy own home.” Eventually, he became a sessionmusician and after meeting and clicking with bass player Bernard Edwards on the circuit, Chic was born. Their first hit was the 1977 floorfiller Dance, Dance, Dance (Yowsah, Yowsah, Yowsah), but it was Le Freak that changed everything. The song was inspired by a Studio 54 bouncer yelling ‘Ahhh, **** o !’ at themwhen they tried to get into the nightclub’s back door. They wrote it at Nile’s apartment that very evening – replacing the swearing with ‘Ahhh, freak out!’ – convinced they had amajor hit on their hands. The record company wasn’t so sure. “We played Le Freak, and everybody at themeeting walked out of the room to figure out who was going to be brave enough to tell us that it was the worst thing that they’d ever heard in their lives,” he says, beaming. “It wound up being the biggest-selling record in the history of Atlantic Records.” Chic grew very big, very quickly. Frombeing an anonymous backingmusician, Nile found himself thrust in front of crowds of thousands, and to cope with the stage fright he began to drink. Before long he was depending on alcohol and cocaine to get through each day. The death of the discomovement at the end of the 70s also saw the demise of the band, which broke up in 1983. Nile became the go-to producer, working with Diana Ross (“as fun and unpretentious as she was beautiful and glamorous”) on Diana, then with David Bowie on Let’s Dance. Both would become the biggest-selling albumof eachmegastar’s career. When Bowie initially played the title track to Nile on his guitar, he recalls it sounding like strummy folkmusic. Nile rearranged it, and they recorded the song in a couple of takes. hospital doctor who’d been recording his time of death when an orderly in the room spottedmovement. Later, when the doctor told himwhat had happened, Nile says he was “humbled and ashamed – but not ashamed enough to learn my lesson”. Eventually, it wasn’t another hospitalisation but music that made him stop for good. InMiami forMadonna’s birthday in 1994, he went on stage in a club and pulled out all his old guitar tricks – playing behind his back, even with his teeth – convinced he’d been a showstopper. When he saw a tape of his performance the next day, he was horrified. After a few days of ‘coke-fuelled psychosis’, he checked himself into rehab. He’s now been clean and sober for nearly 30 years. Does he wake up feeling good everymorning? “Either good or tired, hehehe. But that’s easily cured with a cup of co ee.” Workwise, Nile has barely drawn breath. As well as performing, producing, writing songs and composing filmand video game soundtracks, he’s toured extensively with Chic. Yet it hasn’t been an easy ride healthwise. He beat an aggressive formof prostate cancer in 2010, then had cancerous growths removed fromhis kidney in 2017, a journey he documented in his long-running blog called Walking on Planet C. “While these things are happening tome, I contemplate life and death, but in a strange way I think that I feel strong when I’mgoing through them, that I actuallymarshal all my forces and overcome,” he says, and grins. “That’s probably a crock, because I have great doctors and theymarshal all their forces, and stick all that stu insideme, and it happens to work.” It’s been a busy old seven decades, but Nile insists that he has no plans to hang up his guitar just yet. “No, of course not! No. The day that I stop is the day that I really can’t physically do this anymore,” he says. “There is nothing like the feedback that I get frompeople playing live, and the reason for that mainly is because I’ma cancer survivor. “When I was going through it, and posting all this stu on social media, people were getting back tome and they helped me through it. So every time I look out at the crowd, I feel like I’ve got 20,000 friends.” Nile Rodgers &Chic play Sandown Park Racecourse on 27 July. Tickets from thejockeyclub.co.uk/live Nile calls his white, maple-necked guitar The Hitmaker. The Fender Stratocaster was played by Nile on tracks including Madonna’s Like A Virgin and Notorious by Duran Duran. NME estimates the guitar has made more than $2billion-worth of music under his ängertips. Chic bass player Bernard Edwards died aged 43 from pneumonia, when the newly reformed band were touring Japan in 1996. Nile, who found Bernard dead in his hotel room, calls it the saddest day of his life. Nile, who also has homes in New York, Turks & Caicos and Miami, still refers to himself as a bachelor, despite being with former magazine editor Nancy Hunt for more than 20 years. “I love calling her my girlfriend,” he says. “Being married, it’s like you become old in one split second.” GOOD TIMES AND BAD ‘The day I stop doing this will be the day that I really can’t physically do this any more’ “The easiest album I ever made was Let’s Dance. Wemade that, start to finish, in 17 days,” he says. “I knewDavid wanted a record that soundedmodern, and if we played Let’s Dance today it would sound like we recorded it this morning.” HisMidas-touch reputationmeant that Nile was sought out by the best in the business, fromPrince andMadonna (who he calls ‘Madge’) toMichael Jackson andMick Jagger. But each day was still fuelled by drugs and booze – in his autobiography, he describes himself as a ‘junkie workaholic’. Nile’s addictions led to several brushes with death. Did that change his outlook? “I would love to be philosophical and romantic and say yes. At the time it probably did. I died seven times one night, and the eighth time I lived.” This was after overdosing in 1991 – he was brought round by the jewels of the nile With his friend and bass player, the late Bernard Edwards ( left), at a New York recording studio in 1981; performing with Simon Le Bon of Duran Duran and Ms Banks at the Platinum Party at the Palace on 4 June (bottom) Photography: Andy Parsons/Time Out, Camera Press London

3 0 J UNE 202 2 15 FOOD&DRINK The American way Make it a veggie Independence Day with carrot hot dogs p19 Economy drive Save pounds and help the planet with OrlandoMurrin’s tips p21 Diana Henry Strawberry & elderflower sorbet rounds o a summery menu p29 Photography: Sam Folan, Food stylist: Jennifer Joyce, Prop stylist: Wei Tang

16 3 0 J UNE 202 2 FOOD&DRINK Egg recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems. For information on nutrition and health, visit waitrose.com/nutrition. V vegetarian. Savings to savour When you’re a food editor, people often assume you cook elaborate dishes when you’re entertaining – I think they imagine an episode of MasterChef replayed in my kitchen! Sometimes I do push the boat out because, after all, I wouldn’t be doing this job if I didn’t enjoy cooking. But at this time of year, the last thing I want is to be stuck in the kitchen while my friends are outside, chatting and sipping a cold glass of rosé. So this week’s menu from Diana Henry (p27), inspired by Swedish midsummer celebrations, is one I know I’ll cook often – simple to do, with åavours that really say ‘summer’, it’s perfect for a dinner in the garden that’s as relaxed for the cook as it is for their friends. ALISON OAKERVEE Partner & food and drink editor Chicken & cucumber salad with Sichuan pepper Serves 4 Prepare 10 minutes + cooling and chilling Cook 15 minutes 3 Essential Salad Onions 600g pack Essential British Chicken Breast Fillets 2 tbsp Shaoxing rice wine 2cm piece ginger, sliced 1 clove garlic, sliced 3 tbsp Kikkoman Less Salt Soy Sauce 1 tsp toasted sesame oil 1 Essential Cucumber, cut into chunks ¼ tsp Sichuan pepper tsp dried chilli åakes 300g bag Essential Iceberg Lettuce 1 Trim the salad onions and put the trimmings into a medium pan with the chicken. Finely shred the remaining salad onions and set aside. Add enough cold water to the pan to cover the chicken, then stir in the rice wine, ginger and garlic. Season. Bring to the boil and simmer for 10-12 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Remove from the heat and set aside. 2 When cool, roughly shred the chicken into a large bowl. Add 4 tbsp poaching liquor (discard the rest), the soy and sesame oil. Stir in the cucumber, cover and chill for at least 15 minutes, or preferably overnight. 3 Toast the Sichuan pepper, tsp sea salt åakes and chilli åakes in a small, dry frying pan over a medium heat, until the peppercorns release their aroma. Grind in a pestle and mortar and set aside. Fold the shredded salad onions and lettuce into the chicken and cucumber. Serve topped with the Sichuan pepper mix. Per serving 932kJ/221kcals/5.3g fat/ 1.2g saturated fat/6.8g carbs/6.2g sugars/1.2g äbre/35g protein/1.8g salt/ 2 of your 5 a day High in protein One-tray paprika-roast vegetables & chickpeas Serves 2 Prepare 10 minutes Cook 40 minutes 2 Essential Red Peppers, cut into 8 wide strips 1 Essential Red Onion, cut into 8 thick wedges 2 cloves garlic, skin on ½ tsp sweet smoked paprika 2 tbsp Essential Olive Oil 400g can Essential Chickpeas, drained and rinsed 1 tbsp Essential Red Wine Vinegar 115g pack baby leaf spinach 2 slices sourdough bread 1 Preheat the oven to 200°C, gas mark 6. Put the peppers, onion and garlic in a large roasting tin. Season, sprinkle with the paprika, drizzle with the olive oil and toss well. Roast for 20 minutes. 2 Stir in the chickpeas and vinegar, then cook for a further 20 minutes, until the vegetables are tender and slightly charred in places. Lift out the garlic cloves and set them aside. Stir the spinach through the vegetables, then return the roasting tin to the oven. Switch the oven off and leave the door slightly ajar – this will help the spinach wilt. 3 Toast the sourdough, then rub each slice with the roasted garlic. Serve alongside the roasted vegetables and chickpeas. V Per serving 1951kJ/466kcals/17g fat/2.4g saturated fat/56g carbs/12g sugars/11g äbre/16g protein/0.9g salt/ source of äbre 3 of your 5 a day Cook’s tip For a spicier kick, add 1 tsp Lee Kum Kee Chiu Chow Chilli Oil to the dressing. You could also add an extra chicken breast ället to cook in the broth as above, then cool and chill it to keep for lunches or sandwiches over the next day or two. Cook’s tip These vegetables are also delicious eaten at room temperature, so if you’re cooking for 1, make the full recipe and save the rest for lunch another day. It will keep well for up to 3 days in the fridge.

17 3 0 J UNE 202 2 Looking to save money on your food bills without sacrificing any of the flavour? The Weekend food team have created these simple and delicious midweek meals – all making the most of our great-value, great-quality Essential range. Enjoy! Cook’s tip Adapt this recipe to use any leftover vegetables in your fridge. For example, green beans, cubed squash, sliced red onions and spinach is a colourful combination that could be used instead of the stir fry pack. Just add the squash at the same time as the coconut milk to give it enough time to cook. Cook’s tip Grana Padano is often used by cooks as an economical alternative to parmesan – it grates just as well and gives a similar, robust åavour when stirred into pasta. Cook’s tip If you decide to prep the tomatoes ahead, make sure they come back to room temperature before adding the beans and couscous. A little zaatar sprinkled over the äsh before grilling adds great depth of åavour. A pinch of ground cumin will add a similar spicy note. Speedy prawn & coconut curry Serves 4 Prepare 10 minutes Cook 25 minutes 260g Essential Long Grain Rice 2 tsp Essential Sunåower Oil 2cm piece ginger, peeled and änely grated 1 garlic clove, crushed 1 stalk lemongrass, crushed with a rolling pin 1 tbsp mild curry powder 450ml äsh or vegetable stock 250ml Essential Reduced Fat Coconut Milk 1 tbsp äsh sauce 1 tsp caster sugar 450g pack Essential Crunchy Vegetable Stir Fry 180g pack Essential Raw King Prawns 1 Essential Lime, cut into wedges 1 Cook the rice according to pack instructions. Meanwhile, heat the oil in a medium-sized saucepan over a medium heat. Add the ginger, garlic, lemongrass and curry powder and cook, stirring for 30 seconds, until fragrant. 2 Add the stock, coconut milk, äsh sauce and sugar. Bring to the boil, then simmer gently for 10 minutes. Remove and discard the lemongrass. Add the stir fry vegetables to the pan and simmer for another 2 minutes, then stir in the prawns and cook until pink and opaque. 3 Squeeze in a little lime juice to taste, then serve with the rice and more lime wedges on the side. Per serving 1631kJ/388kcals/12g fat/ 4.8g saturated fat/48g carbs/6.4g sugars/4.4g äbre/19g protein/1.5g salt/ 1 of your 5 a day Low fat Quick spaghetti with ricotta & broccoli Serves 2 Prepare 10 minutes Cook 15 minutes 1 head Essential Broccoli, roughly chopped 2 cloves garlic, peeled but left whole 180g Essential Spaghetti 60g Essential Ricotta 1 tbsp Essential Olive Oil 25g Essential Grated Grana Padano DOP ¼ tsp dried chilli åakes 1 Bring a large pan of salted water to the boil. Add the broccoli and garlic, then cook for 2 minutes. Add the spaghetti and cook for another 10 minutes, until al dente, then drain, keeping some of the cooking water. 2 In a large bowl, combine the ricotta, olive oil and most of the cheese. Season. Lift the garlic out of the pasta and mash it into the ricotta mix. 3 Toss in the drained pasta and broccoli, adding enough cooking water to make a satiny sauce. Serve scattered with the chilli åakes and remaining cheese. Per serving 2183kJ/519kcals/16g fat/6g saturated fat/67g carbs/5.5g sugars/9.5g äbre/23g protein/0.4g salt/1 of your 5 a day Source of äbre Grilled mackerel with couscous, beans, tomatoes & dill Serves 4 Prepare 10 minutes Cook 10 minutes 2 tsp harissa paste unwaxed lemon, änely grated zest and juice 1 clove garlic, crushed 1 tbsp Essential Olive Oil 1 tsp Essential Pure Clear Honey (optional) 150g Essential Cherry Tomatoes, quartered 20g pack dill, leaves chopped 150g Essential Couscous 240g Essential Round Beans, trimmed and cut into thirds 4 mackerel ällets 1 Put the harissa paste, lemon zest and juice, garlic, olive oil and honey (if using) in a large bowl. Add the tomatoes, dill and a pinch of salt, then toss well to combine. Set aside at room temperature for the åavours to mingle. 2 Meanwhile, prepare the couscous according to pack instructions. Boil the beans for 3 minutes, or until just tender, then drain and stir through the tomato mixture. Preheat the grill to high. 3 When the couscous is ready, åuff it up with a fork, tip it into the dressed tomatoes and beans and stir well to combine. Lightly season the mackerel and place, skin-side up, on a foil-lined baking sheet. Grill for 4-5 minutes, until the skin is lightly charred and the äsh is opaque and cooked through. Serve with the couscous. Per serving 1881kJ/451kcals/27g fat/ 6.4g saturated fat/25g carbs/4.1g sugars/4.5g äbre/24g protein/0.6g salt Recipe writer: Marina Filippelli, Photography: Mowie Kay, Food stylist: Joss Herd, Prop stylist: Wei Tang

*SELECTED POSTCODES . SUBJ ECT TO AVAI LABI L ITY. DEL IVERY CHARGES APPLY. £40 MINIMUM SPEND. WAITROSE .COM EVERYTHING YOU LOVE AT A CL ICK QUAL ITY FOOD YOU KNOW AND LOVE P ICKED, PACKED AND DEL IVERED WITH CARE F IND EVERYTHING YOU NEED FROM SPECIAL DI ETS TO SPECIAL RECI PES

3 0 J UNE 202 2 19 FOOD&DRINK What I’m cooking this week with Phylicia Jackson-Jones Photography: Liam Debois, Food stylist: Sonali Shah, Prop stylist: Max Robinson Being from the States, 4 July is the ultimate barbecuing holiday. It’s basically the Olympics of grilling. My dad always makes multiple racks of ribs, chicken drumsticks and burgers for all-day feasting, but it’s always a hot dog you want in your hands while watching the fireworks go o at night. I came up with the carrot dog a few years back so my veggie friends could be included, and truth be told I was shocked that everyone loved them – meat eaters and all. The potato salad can be made the day before and kept in the fridge. Just give it a good toss before serving. Finely dice any leftovers from the carrot dogs then use in the salad. Don’t knock ’em till you try ’em – you won’t be sorry! Phylicia is a recipe writer, blogger andWaitrose Weekend contributor. themodernmrs.com Carrot hot dogs with Japanese-style potato salad Serves 4 Prepare 20 minutes + chilling and marinating Cook 40 minutes For the carrot dogs 450g pack Sweet Kingdom carrots, scrubbed and trimmed 6 Essential Finger Rolls, tops split 2 tbsp sunåower oil 1 tsp Cooks’ Ingredients Barbacoa Seasoning 1 tsp sweet smoked paprika Optional toppings French’s Classic Yellow Mustard Tomato ketchup Vadasz Raw Garlic & Dill Sauerkraut Cooks’ Ingredients Crispy Fried Onions Sliced jalapeño peppers from a jar For the potato salad 800g red potatoes, peeled and diced Ice cubes, for cooling 2 British Blacktail Free Range Large Eggs 50g cucumber, deseeded and diced 50g red pepper, deseeded and diced 50g sugar snap peas, cut into 5mm slices ½ x 195g can sweetcorn, drained 100g Yo! Creamy Japanese Mayo 2 tbsp Cooks’ Ingredients Japanese Rice Vinegar 1 tsp Cooks’ Ingredients Shichimi Togarashi (optional) 1 Trim the carrots to a length slightly longer than the änger rolls, saving and chopping the trimmed ends to use in the potato salad (see tip). Mix together the oil, barbacoa seasoning, paprika and a pinch eggs and add them to the bowl. Fold in the mayo and vinegar until well combined, then season. Cover and place in the fridge. 4 Place the marinated carrots under the hot grill or onto the barbecue and cook for 15-20 minutes, turning halfway through until tender with good char marks. Slide each carrot into a änger roll and add your preferred toppings. Serve with a generous side of potato salad, sprinkled with shichimi togarashi, if liked. V Per serving (without toppings) 2810kJ/670kcals/25g fat/4.4g saturated fat/88g carbs/16g sugars/13g äbre/16g protein/1.7g salt of salt, then brush over the carrots. Leave to marinate for at least 30 minutes. 2 Meanwhile, half-äll a medium saucepan with cold, salted water, add the potatoes and bring to the boil. Boil the potatoes for 10 minutes, until tender, then drain and rinse under cold water. Transfer the potatoes to a bowl of iced water to chill for 15 minutes. Bring a small saucepan of water to the boil and cook the eggs for 10 minutes. Transfer the eggs to another small bowl of iced water. 3 Preheat the grill or barbecue to high. Strain the potatoes once more and half-mash them while still in the strainer (this removes excess water and gives the salad an extra creamy texture). Transfer to a large bowl and mix in the cucumber, pepper, sugar snaps and sweetcorn. Peel and chop the hard-boiled

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