1 week agoNewsComments Off on TWO Dancing On Ice stars shock fans as they reveal they’ve QUIT show after a total of 18 years on show
DANCING On Ice fans have been left shocked after TWO professional skaters revealed they’ve quit the show.
The new series of Dancing On Ice will kick off in January and it will be the last for two of the pros.
Mark has confirmed the next series of Dancing On Ice will be his lastSplashAlso leaving after the 2025 series is BrandynWireImageBrandyn met current girlfriend Rachel Stevens on the show in 2022Shutterstock
Today Mark Hanretty – who joined the ITV competition in 2011 – confirmed he will bow out after the 2025 shows.
Writing on Instagram he said: “Hard to believe I’m embarking on my 12th series of Dancing on Ice.
“I’m as excited as ever and so grateful for the chance to work on the greatest show on ice once again.
“This will be my last year as a pro skater and I’m eager to soak up every second of it!”
Fans rushed to comment on the news, with one writing: “I’m sad it’s your last series your my favourite pro skater.”
And another said: “Omg Mark don’t do this to me, all my favourite skaters are leaving.”
Last year Mark was partnered with BBC Radio 1 presenter Adele Roberts and they came third.
But fans were set for more bad news as Brendyn Hatfield revealed the new series will his sixth and final.
Brendyn is in a relationship with S Club 7 singer Rachel Stevens after the pair met when they were partnered for the 2022 series.
Last year he competed with comedian Lou Sanders.
In a statement on social media, Brandyn said: “Here we go! Excited to be back for my 6th and final season of Dancing On Ice.
“Let’s make this one the best one!”
One again fans were devastated, with one commenting: “Yay so happy that you’re back for another year of Dancing On Ice. but I’m sad that you’ll be leaving along with Mark.”
Olivia WestLynsey Hope tests out different celebrity Halloween recipes[/caption]
But if you don’t have time to trawl through all the celebs’ frightful feasts, one mum has done it for you and picked six of her favourites.
Lynsey Hope, 42, from West Malling, Kent, who is mum to Jacob, ten, Olive, seven, and Ivy, four, says: “I wanted recipes that looked scary, but also tasted great to create a show-stopping Halloween.
“Some were definitely harder to create than others, but making them was so much fun.”
Paul Hollywood’s Toffee and Apple Cake
Olivia WestPaul Hollywood’s Toffee and Apple Cake recipe was easier than expected[/caption]
RexPaul cooks up a cosy, warming feel with a real hit of cinnamon[/caption]
YOU NEED: 15g self-raising flour 115g self-raising wholemeal flour 100g soft dark brown sugar 1tsp baking powder 2tsp cinnamon 5tbsp sunflower oil 5tbsp milk 2 free-range eggs 2 eating apples, peeled, cored and chopped into 5mm cubes 50g toffee, broken into small pieces
METHOD: Butter a 1.2L heatproof bowl and dust with flour. Preheat oven to 180C.
In a bowl, mix the flours, sugar, baking powder and cinnamon together.
In a separate bowl or jug, beat together the oil, milk and eggs.
Pour this on to the dry ingredients and stir to combine.
Fold in the apple and toffee pieces.
Pour into the prepared dish and bake for 50-60 minutes.
Test the cake is cooked by inserting a skewer into the centre.
If it is cooked it will come out clean.
Leave in the dish to cool for ten minutes then turn the cake out.
Leave to cool and serve.
LYNSEY SAYS: “This recipe was easier than expected.
“The cake did look a bit boring compared to some of the other recipes and definitely isn’t as appealing for kids – but it is a lovely option for grown-ups.
“It has a cosy, warming feel with a real hit of cinnamon.
“For my Halloween spread, I pimped it up with a few spooky sweets and it looked fab.”
Bryan Woolley’s Mummy French Bread Pizza
Olivia WestBryan Woolley’s Mummy French Bread Pizza will be popular with the kids[/caption]
Chef Bryan’s dish is both easy and cheapGetty
YOU NEED: French stick Pre-prepared pizza or tomato sauce 4 olives 20 strips of mozzarella cheese
METHOD: Place two halves of French stick on a baking sheet and divide the pizza sauce between the two halves evenly.
Cut the olives in half and place them at one end of the sliced bread halves to be the eyes.
Divide the mozzarella strips between the two pieces of bread and criss-cross them, making them look like wrappings on a mummy.
Be sure not to cover the eyes.
Place the mummies in the oven and bake for about ten to 15 minutes or until the cheese has melted.
Remove from the oven and serve with your favourite sides.
LYNSEY SAYS: “Easy to make and cheap, too – you only need a few ingredients.
“The design was simple to create and looked effective.
“You do need mozzarella slices rather than a ball and make sure you don’t position them too closely together for the best effect.
“They were a bit dry, so next time I might hide pepperoni under the cheese strips.”
Nigella Lawson’s Slime Soup
Olivia WestNigella Lawson’s Slime Soup only has a few ingredients[/caption]
GettyNigella has created a healthy, veg-based option for Halloween[/caption]
YOU NEED: 500g frozen peas 1 spring onion Vegetable stock concentrate or a stock cube 1 ball mozzarella
METHOD: Cook the frozen peas and spring onion in 750ml boiling water with the stock concentrate or stock cube until tender.
Remove and discard the spring onion once the peas are soft enough to be blitzed into soup.
Chop up the mozzarella roughly and put into a blender or food processor.
Do this in about three batches, pouring the vilely green and slightly slimy soup back into the pan and heating gently to meld cheese and peas better together.
Makes 1 litre, which is probably enough for 4-6 children, depending on how much sugar they have eaten.
LYNSEY SAYS: “Super-easy to make and although my kids would normally turn their noses up at something like this, because I told them it was ‘slime’ soup, they had great fun eating it.
“And it was nice to have a healthy, veg-based option for Halloween to counteract all the sugar.”
Jamie Oliver’s Chocolate and Pumpkin Loaf
Olivia WestJamie Oliver’s Chocolate and Pumpkin Loaf was very moreish[/caption]
Disney General Entertainment ConJamie’s cake took the longest to make out of all these recipes, but it was so delicious and definitely worth the time[/caption]
YOU NEED: 300g plain flour 1tbsp baking powder 2tbsp cocoa powder ½tsp bicarbonate of soda 1tsp ground cinnamon 1 whole nutmeg for grating 175g cooked pumpkin or butternut squash 100ml buttermilk 150g quality milk chocolate 1tsp vanilla extract 125g unsalted butter 175g caster sugar 175g dark brown sugar 3 large free-range eggs. For the ginger icing: 2cm piece of ginger 1 clementine 200g icing sugar.
METHOD: Preheat oven to 170C/gas mark 3 and grease and line a 12x25cm loaf tin.
In a bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and cinnamon.
Add a good grating of nutmeg and set aside.
Puree the cooked pumpkin or squash, then whisk with the buttermilk in a jug.
Melt and add the chocolate, followed by the vanilla extract.
Set aside.
In a separate bowl, use an electric whisk to cream the butter and both sugars until fluffy.
Gradually beat in the eggs, whisking continuously, then fold in half the flour until combined, followed by half the buttermilk liquid.
Repeat until everything is mixed in.
Pour the batter into the loaf tin, then bake in the oven for an hour or until golden and a skewer comes out clean.
Remove from oven and cool in the tin for 10 minutes, then take it out and let it continue to cool on a wire rack.
Meanwhile make the icing. Peel and finely grate the ginger, then place in a bowl.
Finely grate the clementine zest and put aside.
Squeeze the clementine juice into the bowl, then beat in the icing sugar to make a thick but spoonable topping.
Pour over the warm cake, sprinkle on the zest and serve.
LYNSEY SAYS: “Jamie’s cake took the longest to make out of all these recipes, but it was so delicious and definitely worth the time I put in.
“It was a bit dark when it came out of the oven, but once iced it looked very appetising.
“The highlight was the ginger icing which had a real kick and was very more-ish.
“Great for this time of year.”
Lorraine Pascale’s Scary Mummy Sausage Rolls
Olivia WestThe kids lapped up these Mummy Sausage Rolls[/caption]
GettyIt took only around half an hour to prepare Lorraine Pascale’s dish[/caption]
YOU NEED: 2tsp sunflower oil 15 chipolatas 320g ready-rolled puff pastry 1 beaten egg to glaze 75g American mustard
METHOD: Heat oil in a large pan over a low heat and gently fry the sausages for eight minutes, turning often, until lightly browned all over.
Transfer to a plate and leave to cool for about 20 minutes.
Preheat the over to 220C/gas mark 7.
Unfurl the pastry, leaving it sitting on its plastic wrapping.
The pastry should be about 38cm long and 23cm wide.
Trim with a knife or roll out with a rolling pin if not far off.
Cut out 38 x 1cm-wide strips across the width so they will be about 23cm long.
Wrap these around the cooled sausages like mummies’ bandages, leaving a gap at one end for the eyes.
Use 2.5 strips per chipolata.
Don’t worry if the pastry strips stretch or break, just patch them up and keep going.
Place the wrapped sausages on a baking tray as you go, eye side up.
If the pastry gets too soft, pop it in the fridge for 10 minutes to firm.
Once all the sausages are wrapped, brush pastry with the egg.
Cook in the oven for about 20 minutes or until the pastry is golden brown and the sausages are fully cooked through.
Transfer to a serving platter.
Using the tip of a teaspoon, place two dots of mustard on the exposed sausage to create eyes.
LYNSEY SAYS: “These looked really effective and the kids lapped them up.
“It was quite a faff cutting out all the strips of pastry, but it only took me around half an hour before putting them in the oven and then all I needed to do was pop the eyes on.
“They tasted delicious too.”
James Martin’s Toffee Apples
Olivia WestI had no idea making toffee apples would be so hard[/caption]
GettyJames Martin’s Toffee Apple recipe turned out to be a real showstopper and a great addition to a Halloween party table[/caption]
YOU NEED: 12 apples 750g caster sugar 25g butter Sprinkles, marshmallows and sweets to top 12 lolly sticks and a carved pumpkin to serve
METHOD: Stick the lollypop sticks into the apples, making sure they are secure.
Heat the sugar in a non-stick pan until light brown and then stir through the butter.
Roll the apples in the toffee mixture then pick whichever topping you like and pop onto a non-stick mat.
To serve, pierce the top of the carved pumpkin with a knife, then stick in the toffee apples to create a display.
LYNSEY SAYS: “I had no idea making toffee apples would be so hard.
“The problem was applying the decorations.
“The toffee mixture hardened in seconds and once that happened, it was almost possible to get the toppings to stick.
“That said, by the time I’d finished, I was impressed with how they turned out.
“A real showstopper and a great addition to a Halloween party table.”
1 week agoNewsComments Off on Fury as top London theatre warns audiences its Halloween production contains references to death
Fourth Wall
A TOP theatre hosting Halloween-themed ghost stories has warned would-be watchers that the production contains references — to death.
The Globe, original home of Shakespeare’s blood-soaked plays, is worried audience members might take fright.
Fourth WallA Top theatre hosting a spooky Halloween-themed ghost stories is warning their audience that the production contains references to death[/caption]
Its trigger warning states the candle-lit tales — which begin today on London’s South Bank — include themes of “murder, rape, sexual references, strong language, illness and death”.
Theatre fan John Siddley said: “What is the world coming to when producers have to warn audiences that a Halloween production of scary ghost stories might touch on death.
“It’s madness and, ironically, might just prove the death of me!”
Bosses at the theatre, a recreation of the 1599 original, say the “chilling” tales, which follow 2023’s sell-out nights, hail from East Anglia’s “haunted counties”.
They add: “Ghosts don’t always stay in the past.”
Theatre newspaper The Stage described last year’s production as “chillingly modern horror stories, imaginatively written and performed with gothic flair”.
The Globe was invited to comment.
AlamyThe Globe, original home of Shakespeare’s blood-soaked plays, is worried audience members might take fright[/caption]
1 week agoNewsComments Off on Dem Michigan rep frets she’ll get tossed in ‘internment camp’ if Trump wins
Congresswoman Debbie Dingell, 70, was visibily distraught when she made the stunning accusation — without evidence — that the former president plans to "start internment camps" and fill them with Arabs and Muslims, as well as political rivals such as her.
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