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Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

No – celebrities won’t be wearing pajamas at the 2024 Met Gala. Yesterday, Vogue announced the theme of The Costume Institute’s 2024 exhibition at The Metropolitan Museum of Art and the Met Gala motif entitled, “Sleeping Beauties: Reawakening Fashion.” The reveal was met with a myriad of confused individuals online, predicting a display of designer jammies on the red carpet for the famed opening as well as a parade of princesses on the museum steps thinking “Sleeping Beauties” was a reference to the classic Disney animation. Yet, neither are correct. So, if the theme doesn’t call for nighties or knights, what does “Sleeping Beauties: Reawakening Fashion” mean? First, let’s dive into the intention of the exhibit. The new exhibit promises to display 250 archive pieces from the Costume Insititute’s permanent collection, some of which date back 400 years to the Elizabethan period. According to Andrew Bolton, Wendy Yu Curator in Charge of The Costume Institute, the entire exhibit is centered around 50 historical garments, latent and so fragile they can never be worn again – the “sleeping beauties” of the exhibit. The main motivating piece was a Charles Frederick Worth original, an 1877 silk satin ball gown. Each delicate piece, some no longer in their true form, will be reimagined inside innovative casings made to bring the garments back to life. While the inherent movement of each piece is apparent even in a state of stillness, CGI, soundscaping, light projection, the illusion technique Pepper’s ghost, and video animation will be installed to propel these pieces out of their shelling. Just as a 17th century bodice is said to be contextualised next to a modern acquisition, each archival treasure will be juxtaposed with more current designs from lauded creatives like Stella McCartney, Phillip Lim, Yves Saint Laurent, Elsa Schiaparelli, and Christian Dior, all mimicing the same structural concept of its counterpart. Through careful curation, the organic essence of each textile piece will be categorised under three “zones” or sections – land, sea, and sky. By doing this, the idea is to highlight views of the natural world, how perception of these areas has changed, and how they’ve been configured in fashion. In other words, we’ll get to see the evolution of nature and how it’s been developed by industry inventors. Notable pieces by Alexander McQueen like the razor-clam shell dress from the 2001 “Voss” spring/summer collection and the mesmerising butterfly dress from Sarah Burton’s first collection at the fashion house in 2011, will be featured. Overall, “Sleeping Beauties: Reawakening Fashion” intends to dig up tangible pieces of history, some of which were put to rest years ago, to motivate conversation about natural elements and emotion, as well as pay homage to the intimacy between a garment and its wearer with the transformative power of current technology. Based on the aim of the exhibit, we can expect to see the A-listers attending the Met Gala – the annual Costume Institute benefit held on the first Monday in May – in custom-made or revived period pieces that channel all or one of the sections. Designers often collaborate with celebrities to come up with renditions of past runway looks, but this time they’ll most likely be imagining traditional structures, built with organic fabrics and materials. The looks should implement a historical aspect, reminiscing on the evolution of fashion in tandem with conversations and feelings about climate and landscape. We may see a lot of creatives tap figures from Elizabethan times, playing with long and full silhouettes. But one guarantee for the Met Gala every year is stars dressing with absolutely no intention of being on theme. So, who knows maybe someone will show up in their matching PJ set. Read More Met Gala officially announces its 2024 theme Karlie Kloss pokes fun at viral Met Gala 2019 dress: ‘Looking camp right in the eye’ We can’t bash or boast billionaire Kylie Jenner’s brand – yet

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