Australia’s online safety watchdog has issued a legal notice to Twitter demanding an explanation of what the social media giant is doing to tackle a surge in online hate since Tesla CEO Elon Musk bought the platform

Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I got my first job in Hanoi as an EFL (English as a Foreign Language) teacher and taught a kindergarten class at the weekends. The school had a mix of Vietnamese and other EFL teachers, so I was able to make a lot of really great friends who were very keen to educate all of us foreigners on the best local food. On my first day at the school, they took me to a bun cha stall nearby that was really, really popular and it was always full. They served it with strips of pork belly, which is uncommon. Quite often, you’d have to wait a little while to get a seat, but it was always worth it. Once, I saw a bride and groom dining there in their wedding outfits! My favourite thing about bun cha is the smell of smoky meat coming off the open-air grill. It would fill the air around you while you sat and waited for your food to arrive. That delicious smell is what I miss the most when I try to make it for myself in the UK but it’s really hard to recreate indoors. The way my Vietnamese friends taught me to eat it was to pour the nuoc cham – a sauce made from fish sauce, sugar, lime juice and water – all over the dish and mix it all up, but I know other people just dip the meat in it. I’m sure there’s no one correct or incorrect way to do it, but the sauce is so delicious, why wouldn’t you want to soak the whole thing in it? I spent one year in Hanoi and moved back to my parent’s house in York, where I grew up, in 2011. By this time, I’d done a few embarrassing TV adverts and little acting jobs in Hanoi, and I went on to do quite a lot of presenting work on little local channels and corporate videos. Then I came across a Sainsbury’s magazine, I think, that was running a competition by the British Herb Association, which I’d never heard of before. They were looking for people to cook a recipe using British-grown herbs. I decided to try making a bun cha at home by adapting a recipe by New Zealand-born US chef Bobby Chin. I’m sure I butchered it and Anglicised it (all those terrible things) because I’d never made it before. But I did use some fresh British herbs, coriander and mint that my parents grew in their garden, which was quite sweet. I filmed myself making it and submitted it for the competition, and in the end, I was invited to take part in the final. I’d really like to highlight that I am not a chef. I like my food and I enjoy cooking, but I’ve never pretended to be a chef. Anyway, I went to London and participated in the cook-off against two other ladies and was judged by Masterchef’s John Torode. Of course I’d seen him on TV quite a lot – he was fairly intimidating, to be honest. He was very friendly off-camera, but he plays a part when they’re rolling. I remember he came up to me and said: “Oh, you obviously much prefer cooking in your own home than in a professional kitchen.” I said: “Well, yes, I’m not a professional.” He was very complimentary about my dish, although he did highlight that there was a lack of smokiness in the meat, which was a very fair point. But I won the competition somehow and that’s how it linked me to getting my first proper TV presenting gig. I saw an advert for a TV channel in Mumbai that was searching for a presenter who could also cook, so I sent off my details and a video of me making bun cha in the competition. A couple of days later, they got in touch with me and seemed quite pleased by my enthusiasm. I was flown out to Delhi just two weeks later. It seemed too good to be true, but I started presenting on a show called Quest, which was initially only broadcast in Mumbai on Travelxp. It’s now an international channel that broadcasts in about 30 countries. The show had me visiting chefs and families around India and learning about “forgotten dishes” that people were rediscovering and cooking. It was an incredible opportunity and I feel very fortunate to be able to do what I do. Maybe I should be thanking Sainsbury’s magazine. But it’s bun cha and Hanoi that I have the most love for. When I make it now, I have this image in my mind of the place that I would go with my teacher friends and I’m doing my very best to emulate that flavour. I’m sure if I went back now and tried the authentic version again, I’d think: “God, I’m just butchering it.” But you know, I’m doing my best. Alex Outhwaite is a travel TV presenter. She has hosted several travel shows, including ‘The Wanderer’ on Prime Video. Read More It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

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England midfielder Ella Toone believes the Lionesses’ person-centred approach to the World Cup has prevented players from feeling “like robots” as they deal with the more difficult elements of travelling halfway around the world. Should the European champions advance from their July 22 Haiti opener all the way to the August 20th Sydney final, they will have spent nearly two months in tournament co-hosts Australia, with a nine-hour time difference and more than 10,000 miles between the Lionesses and loved ones at home. While England have quickly gotten down to business in their Queensland training sessions, they have also been permitted plenty of downtime including organised whale-watching and zoo trips or casual bonding with team-mates at the tranquil team hotel. Toone said: “We’re just normal people, aren’t we? And it’s hard to be away from home, and it’s sometimes hard to be on camp for such a long period of time, but that’s why we’ve got to make a home-away-from-home and I think that’s what we’ve done really well. “We’ve got a fantastic group of players who want the same goal, and yeah, I think we have to have that environment where we can feel like we’re at home, and we’re not just robots on camp and doing the same thing day in and day out. “It’s nice to have a bit of time off and spend time together as well, and get to see beautiful Australia as well, it definitely helps us feel like we’re not robots.” England manager Sarina Wiegman earlier in the week used the “robot” analogy when she spoke about how the holistic human approach taken by the Lionesses coaching and support staff was a deliberate choice, drawn partially from her own experience as a Netherlands international. The boss recalled moments where she found it difficult to balance the serious task of preparing for big competitions with the more fun side of travelling to take on the world with her team-mates. Toone was part of Wiegman’s squad for last summer’s Wembley triumph, and is eager to help any of the six Lionesses – Niamh Charles, Laura Coombs, Lauren James, Esme Morgan, Katie Robinson and Katie Zelem – for whom this World Cup will be their first major tournament. “Some days will be hard,” Toone added. “But you’ve got to speak to people, tell them how you’re feeling. But I think we’ve all been there, we’ve all had days where they’re all going to be a bit harder than other days. “We’re away from family for a long time which is hard, and obviously the time difference doesn’t help. You’ve definitely got to lean on the people around you, you’ve got to open up and understand that days are going to be tough but it’s how you deal with that and how you get on with it.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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