Latest news with #GrantleyHall
Daily Mail
10 hours ago
- Entertainment
- Daily Mail
Megan McKenna enjoys a sweet moment with son Landon, 6 months, and new husband Oliver Burke as she shares more snaps from her fairytale wedding day
Megan McKenna gave fans another glimpse into her fairytale wedding day after she tied the knot with footballer fiancé Oliver Burke. The former TOWIE star, 32, looked incredible in her album of Instagram snaps shared on Sunday following her big day with Oliver, 27, at Grantley Hall in Yorkshire. Megan looked incredible as she graced the countryside grounds in two bespoke Maison Peter Langner couture gowns. Sharing an array of snaps to her social media grid, Megan looked happier than ever as she was seen smiling the day away as her husband showered her with affection. In one snap, Megan and Oliver looked every inch the happy family as they cuddled their six-month-old son, Landon. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the Daily Mail's new showbiz newsletter to stay in the loop. Megan then showcased the intricate detailing of her elegant wedding gown as she joined Oliver for a stroll around the gardens. She looked incredible as she joined her three bridesmaids, who were also dressed in Maison Peter Langer, for a group picture. The brunette beauty was then seen walking down the stairs of the country manner as she prepared to say 'I do'. Putting on a lavish display for their guests, the couple were then seen pouring bottles of champagned over a carefully constructed glasses tree. To round off posts surrounding the big day, Megan gave her followers one more peak at the intricate lace designs of her veil and train. Megan's gown was a silk mikado ballgown featuring a voluminous pleated skirt, a sweeping train, and a structured corset bodice with exposed boning, embellished with hand-embroidered macramé lace roses. Completing the look was a long cathedral veil, softly draped and adorned with appliqués of three different French Chantilly laces, fading into a delicate degradé effect toward the center. Meanwhile, Oliver wore a black T-shirt with a pair of smart white linen trousers to celebrate with friends and family during their holiday. Sharing an array of snaps to her social media grid, Megan looked happier than ever as she was seen smiling the day away as her husband showered her with affection She captioned the post: 'It's nearly time… also my family are to cute, thanks guys I love you.' Megan added: 'Me & Oli came downstairs for the evening to 'chapel of love' playing… video will be posted soon.' In March, Megan teased details about the couple's upcoming nuptials, as she went for a fitting for multiple wedding dresses after spending three weeks apart from Oliver. Oli got down on one knee after enjoying a romantic boat trip in Montenegro back in June 2023, after a whirlwind five month romance. And Megan gushed it was 'so exciting' that the pair were getting closer to being husband and wife, as she explained she had to be remeasured for her wedding dresses after shedding several pounds.
The Guardian
03-03-2025
- General
- The Guardian
What's the secret to great vegan yorkshire puddings?
I can never get my vegan yorkshire puddings to work – help!Traditional yorkshire puddings have eggs and milk to thank for their golden, crisp and puffy looks, so it's no wonder people run into bother in their absence. 'Vegan yorkshires are a mighty task,' says Lianna Lee Davis, who is behind the much-lauded vegan Sunday roast at Our Black Heart in Camden, London. Your first task is to decide on their replacements, and for that you have a few options. 'I use aquafaba and whisk it with apple cider vinegar, rapeseed oil, dijon mustard, unsweetened soya milk and water,' she says. She then combines plain flour, chickpea flour, salt and turmeric ('for a bit of colour'), and whisks that into the wet mix to make a batter. Marc Joseph, of E3 Vegan, meanwhile, prefers a combination of soya milk, baking powder and self-raising flour: 'I've tried all sorts of things,' he says, 'and baking powder gives the best results.' Once mixed with the flour and popped into a really hot oven, 'they rise quickly like a cake at the start, so, by the time they're cooked, you have really crisp edges'. That's also Gaz Oakley's preferred route. For 12 yorkshire puddings, the author of Plant to Plate, published in May, combines 260g self-raising flour, one and a half teaspoons of baking powder and a teaspoon of salt. 'Add 480ml soya milk, whisk until smooth, then pour into a jug.' Just like the OG, vegan yorkies also benefit from a rest, Joseph says: 'Make the batter at least 30 minutes before you want to use it.' On to the baking vessel, for which Davis favours a metal muffin tin: 'This is the really important part,' she says, 'otherwise your yorkshire puddings are going to come out like pancakes!' Both Oakley and Davis pour oil into each hole of the tin (about two teaspoons in total of vegetable oil for Oakley and 3-4mm rapeseed oil per hole for Davis), then whack it in a hot oven (210C-220C) until smoking. 'As soon as you open the oven door, quickly take out the pan and pour in the batter,' Davis says. 'Grab a spoon and make a small indent in the top of each yorkshire, so it has that natural collapse.' Oakley bakes his batter for 16 minutes 'until golden brown and nicely risen', Davis gives it about 30 minutes and Joseph opts for 45-50 minutes. Shaun Rankin, chef/patron of Shaun Rankin at Grantley Hall in North Yorkshire, has another tip: 'Make a little well in the centre of the mix with an oiled spoon halfway through the cooking,' he says. 'This allows the edges to rise further.' Oakley serves his yorkshires right away, but Davis recommends giving them a rest: 'Vegan ones have more of a gooey texture than those made with egg, so you need to let them cool for at least 30 minutes on a rack,' she says. The proof, of course, is in the pudding, and Joseph ensures that his are 'even better' by pouring onion gravy into the well just before serving. And as we all know, everything is better with gravy. Got a culinary dilemma? Email feast@
