McDonald’s has confirmed its updated menu for May 2025, bringing a selection of new and returning food and drink items to its restaurants across the UK. The revised offering includes sweet treats, savoury snacks, and limited-edition beverages, available nationwide from Wednesday, 7 May.
New and returning beverages
For fans of the popular biscuit, Lotus Biscoff, McDonald’s is bringing back two indulgent drinksMcDonald’s
One of the standout newcomers this May is the Frozen Cherry Lemonade, priced at £2.99. This tangy, chilled drink blends traditional frozen lemonade with a cherry-flavoured swirl, ideal for warmer weather.
For fans of the popular biscuit, Lotus Biscoff, McDonald’s is bringing back two indulgent drinks: the Biscoff McFlurry and the Biscoff Frappe.
The Biscoff McFlurry features crumbled Lotus Biscoff biscuit swirled into McDonald’s signature soft serve. It is priced at £2.29 for a regular size and £1.69 for the mini version.
The Biscoff Frappe, costing £3.09, combines a vanilla-flavoured base with ice and Biscoff crumbs, topped with caramel-flavoured cream and a sprinkling of Biscoff biscuit.
Main meals and burgers
McDonald’s is introducing a new Frank’s RedHot Mayo DipMcDonald’s
Making a comeback to the menu is the Steakhouse Stack, a hearty burger featuring two 100% British and Irish beef patties, cheddar cheese, crispy onions, red onions, and fresh lettuce. It is finished with a black peppercorn sauce and served in a glazed sesame bun. The burger is available on its own for £5.99.
Also returning is the McSpicy X Frank’s RedHot Burger. This spicy option includes a chicken breast fillet coated in a crispy, hot seasoning, along with lettuce, cheese made with Emmental, jalapeños, slivered onions, and Frank’s RedHot Mayo, all inside a sesame seed bun.
The burger alone is priced at £5.99, while a medium meal version is available for £7.99.
Additionally, McDonald’s is introducing a new Frank’s RedHot Mayo Dip, described as creamy, tangy, and fiery. This standalone dip can be added to any meal for an extra 50p.
Wraps and vegetarian options
The Katsu Chicken One wrap will remain available throughout May. Customers can choose between crispy or grilled chicken, paired with katsu curry sauce, crispy onions, cucumber, and lettuce, wrapped in a warm toasted tortilla.
This wrap is priced at £3.49, with a promotional discount available on Wednesdays, reducing the price to £1.99.
Sides and snacks
Another item remaining on the menu is the Cheesy Garlic Bread Dippers. These consist of mozzarella cheese infused with garlic and chives, coated in ciabatta-style breadcrumbs, and served with a tomato dip.
A portion of four dippers is priced at £2.49.
For larger groups, a sharebox version is available for £6.59.
Availability and timeframe
All items from the May menu will be available for a limited time only, beginning on Wednesday, 7 May. McDonald’s advises customers to try the new and returning items before they are rotated out as part of the regular seasonal menu changes.
This May refresh continues McDonald’s tradition of introducing themed and seasonal items to complement its core menu, with a mix of nostalgic favourites and bold new flavours aimed at catering to a wide variety of tastes.
Thousands of packets of pita chips are being urgently recalled over concerns they could cause allergic reactions, including swelling and hives.
The recall affects Vadouvan Spiced Pita Chips sold by Ottolenghi, the Israeli-founded restaurant chain. According to the Food Standards Agency (FSA), the product may contain undeclared celery and mustard, posing a potential health risk to individuals with allergies to either ingredient.
The affected product comes in 170g packets and includes the following batch codes: 290525 and 300525. The relevant best-before dates are 28, 29, and 30 May 2025. Customers who have purchased these products are advised not to consume them if they are allergic to celery or mustard.
In a statement, the FSA said: “If you have bought the above product and have an allergy to celery or mustard, do not eat it. Instead, return it to the store from where it was bought for a full refund, with or without a receipt.”
The product is sold online by Ottolenghi for £6.30. Only the specified batches have been recalled, and the product will remain available once relabelling is corrected.
Ottolenghi was founded by Israeli-born British chef Yotam Ottolenghi. The restaurant group, known for its deli-style offerings and packaged products, has issued the recall voluntarily in coordination with the FSA.
Mustard is among the 14 major allergens identified under UK food regulations. While mustard and celery allergies are relatively uncommon in the UK, both can cause severe reactions in sensitive individuals. Symptoms may include itching, swelling, hives, red eyes, mucus production, and rashes.
Food product recalls are issued by the FSA when a product is considered unsafe to consume. Retailers are instructed to remove the item from sale and notify customers, who are then urged to return or dispose of the affected product.
For further information, customers are encouraged to visit the FSA website or contact Ottolenghi directly.
A CURRY containing four different types of nuts was supplied to a customer with a severe allergy – despite staff being warned about his condition, a court heard.
The man went into anaphylactic shock at home and had to use an EpiPen to alleviate symptoms including a tightening of his throat and a rash – and an ambulance was also called.
The curry was ordered from Ali’s Kitchen in Longton, Staffordshire, run by award-winning chef Muhammed Aaban Aamir Ali.
North Staffordshire magistrates were told last Thursday (1) that preparation of an allergen-sensitive dish should not have been given to another staff member.
Ali, 44, of Bignall Grove, Dresden, admitted failing to comply with EU provision concerning food safety and hygiene on the morning of his trial. The incident took place in July 2023.
Ms Filmer, prosecuting on behalf of Stoke-on-Trent City Council, said: “(A customer) phoned the restaurant and advised that their partner suffered [with] a severe nut allergy.
“They enquired as to whether the chicken tikka masala could be made nut-free.
“She was assured that the chicken tikka masala would be made nut-free, with almond powder being removed. (Her partner) was dipping into the chicken tikka masala and immediately suffered anaphylaxis.
“His tongue tingled, his throat started to tighten, he was unable to swallow and came out in a rash. He used his EpiPen and an ambulance was dispatched.
“He suffered anaphylactic shock due to consuming just a small amount of food at home. It was fortunate he had an EpiPen to hand on this occasion.”
The restaurant was contacted and a replacement curry was delivered to the customer. But this went uneaten and Trading Standards were contacted, with officers attending the home to take samples of both curries.
The first curry contained almond, peanut, hazelnut and traces of pistachio, the court heard, while the replacement curry contained peanut protein.
Ms Filmer said: “(Ali) admitted his staff had not received specific allergy training. He shouldn’t have delegated allergen-sensitive instructions. The consequence was an entirely preventable medical emergency.”
Joanne Corbett, defending, said the incident had been a one-off and there had been no others reported to the council. She added that Ali was an award-winning chef, with more than 25 years’ experience, who had cooked for consulates in India.
“(Ali) is extremely remorseful – it has had an adverse effect on him. He prides himself on his work.”
Magistrates fined Ali £432. He was also ordered to pay £500 compensation to the affected customer, as well as £2,068 costs.
(Local Democracy Reporting Service)
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Soy allergy is more prevalent in infants and young children
A major recall of canned beans has been issued across 23 US states due to the presence of an undeclared allergen that could pose a potentially life-threatening risk to some consumers.
The US Food and Drug Administration (FDA) announced on 2 May that Vietti Food Group, based in Nashville, Tennessee, is recalling 4,515 cases of Yellowstone Brown Sugar Molasses Baked Beans after discovering that the product contains undeclared soy.
According to the FDA, individuals with a soy allergy or severe sensitivity could face serious or life-threatening reactions if they consume the affected canned beans. The product recall applies to 15-ounce tins bearing a best-before date of 17 February 2028.
The impacted cans were sold before the recall at major retailers including Walmart, Associated Wholesale Grocers, K-VA-T Food Stores, Hy-Vee, and Meijer. The recall spans the following states: Arizona, Colorado, Delaware, Florida, Georgia, Illinois, Iowa, Kansas, Kentucky, Louisiana, Michigan, Mississippi, Missouri, New Hampshire, New York, North Carolina, Ohio, Oregon, Pennsylvania, Tennessee, Texas, Utah, and Virginia.
Soy is one of the nine major food allergens, which also include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and sesame. While it is widely consumed, soy can cause reactions ranging from mild digestive issues to severe allergic responses, including skin irritation, breathing difficulties, and in some cases, anaphylaxis.
Food Allergy Research and Education notes that soy allergy is more prevalent in infants and young children, with an estimated 0.4% of infants in the US affected. Experts also warn that children allergic to cow’s milk may react adversely to soy-based alternatives.
To date, the FDA has confirmed that no illnesses or adverse reactions have been reported in connection with the recalled canned beans. Consumers who have purchased the affected product are being advised to return it to the store where it was purchased for a full refund.
This recall follows a similar case in March, when nearly 200,000 cans of Good & Gather Cut Green Beans were recalled due to concerns over possible foreign object contamination.
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'The Final Reckoning' is expected to mark the conclusion of Ethan Hunt’s storyline
Tom Cruise, 62, has shared details of his high-calorie breakfast routine that fuels his extreme stunt work in Mission: Impossible – The Final Reckoning. The actor, known for performing his own action sequences, revealed in an interview with People magazine that he consumes a “massive breakfast” before attempting high-risk feats such as wing-walking, plane jumps, and mountain climbs.
Cruise explained the importance of his morning meal in maintaining energy during physically demanding scenes, particularly those performed at high altitude. “I actually eat a massive breakfast,” he said. “The amount of energy it takes — I train so hard for that wing-walking. I’ll eat, like, sausage and almost a dozen eggs and bacon and toast and coffee and fluids. Oh, I’m eating! Picture: It’s cold up there. We’re at high altitude. My body is burning a lot.”
Director Christopher McQuarrie, who returns to helm the eighth instalment in the franchise, praised Cruise’s dedication, stating: “Anytime you see Tom in the plane, he’s at the controls. He’s basically a one-man film crew: operating the camera, acting and flying.”
Mission: Impossible – The Final Reckoning is scheduled for release in Indian cinemas on 17 May 2025, six days earlier than its originally planned global debut on 23 May. The trailer, released earlier this year, features Cruise performing a series of high-octane stunts, including aerial jumps and underwater sequences, which have become synonymous with the franchise.
The film sees Cruise reprise his role as IMF agent Ethan Hunt, a character he first played in 1996. The cast also includes Hayley Atwell, Ving Rhames, Simon Pegg, Vanessa Kirby, Pom Klementieff, Shea Whigham, Angela Bassett, Esai Morales, Henry Czerny, Holt McCallany, Nick Offerman and Greg Tarzan Davis.
Directed by Christopher McQuarrie, The Final Reckoning is expected to mark the conclusion of Ethan Hunt’s storyline, though it remains to be seen whether Cruise will retire from the role completely. The film continues the tradition of practical effects and real stunts that have helped define the Mission: Impossible series over the past three decades.
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The exact wording and presentation can be subject to legal protection
Two well-known cookbook authors have accused Australian TikTok influencer and baker Brooke Bellamy of plagiarising their recipes in her bestselling cookbook Bake with Brooki.
Nagi Maehashi, founder of the popular food website RecipeTin Eats, alleged that Bellamy’s book contains "word-for-word similarities" with her own work. She highlighted that a reader first drew her attention to striking similarities between her caramel slice recipe and one featured in Bellamy’s book. On further review, Maehashi also identified similarities in a baklava recipe, presenting side-by-side comparisons.
Maehashi expressed her frustration, stating: “To see them plagiarised and used in a book for profit, without permission, and without credit, doesn’t just feel unfair. It feels like a blatant exploitation of my work.” She also confirmed that she had written to Bellamy and her publisher, Penguin Random House Australia, after discovering the resemblances. In response, Maehashi claimed that lawyers became involved and that she was subjected to what she described as legal intimidation.
Following Maehashi’s allegations, US cookbook author Sally McKenney, known for her blog Sally’s Baking Addiction, also came forward. She accused Bellamy of copying her vanilla cake recipe, which appears in both Bellamy’s book and her YouTube channel. McKenney said, “Original recipe creators who put in the work to develop and test recipes deserve credit—especially in a best-selling cookbook.”
Bellamy, who operates the Brooki Bakehouse with three locations across Queensland, has denied all allegations. She insisted that Bake with Brooki contains 100 recipes she has developed over many years and noted that some recipes pre-date the publications by Maehashi and McKenney. To support her claim, Bellamy shared an image of her caramel slice from 2016, which she says predates Maehashi’s version.
Despite maintaining that she has done nothing wrong, Bellamy has offered to remove the disputed recipes from future reprints of her book “to prevent further aggravation”. She added that this offer was communicated swiftly and that she has “great respect for Nagi”, but stands by the originality of her recipes.
Penguin Random House Australia also rejected the claims, stating that the recipes in Bake with Brooki were written by Bellamy. The publisher confirmed it had engaged legal representation in response to Maehashi’s accusations.
Bellamy shared an image of her caramel slice from 2016RecipeTin Eats
In a statement posted to Instagram, Bellamy said, “Recipe development in today’s world is enveloped in inspiration from other cooks, cookbook authors, food bloggers and content creators,” adding that the “willingness to share recipes” is one of the aspects she enjoys most about baking.
The allegations have sparked wider discussion around originality and attribution in recipe development. While recipes themselves are generally not protected by copyright, the exact wording and presentation can be subject to legal protection in some jurisdictions.
Both Bake with Brooki and Maehashi’s RecipeTin Eats cookbooks have been shortlisted for this year’s Australian Book Industry Awards. Bellamy’s book, published in October 2024, has sold over A$4.6 million worth of copies.
The ongoing dispute highlights growing tensions in the culinary world over content ownership, particularly in the age of social media, where recipes can be shared, adapted, and monetised rapidly. The outcome of this controversy could influence how publishers and content creators approach recipe attribution in future.