LONDON: Will it be white? Satin or lace? British or foreign made? The tightly-guarded secret of Meghan Markle’s wedding dress will finally be revealed when she walks down the aisle to marry Prince Harry on Saturday.
Anticipation has reached levels not seen since the 2011 wedding of Harry’s brother Prince William and Catherine Middleton, who in the end wore a white and ivory satin gown designed by Sarah Burton from the Alexander McQueen fashion house, a 100 percent British creation.
US actress Meghan may also opt for a dress from her adopted country to curry favor with the public and to boost Britain’s valuable fashion industry.
There is also some speculation, although far less, about what ex-army man Harry will wear on his big day — a civilian suit or a full dress uniform?
London has been buzzing for weeks with rumors about who will design Markle’s dress, with Burberry, Ralph & Russo, who had made Markle’s engagement dress, Stella McCartney, Erdem, Alexander McQueen, Antonio Berardi and Roland Mouret all being mentioned.
Mouret told AFP in February that he wouldn’t reveal if he was the chosen man, saying: “She’s a friend and the great gift I can give my friends is to keep their lives private.”
Fashionista Markle told Glamour magazine in 2016 that her ideal outfit would be “very pared down and relaxed.”
“I personally prefer wedding dresses that are whimsical or subtly romantic,” she said.
Meghan’s wedding dress: Britain’s best-kept secret
Meghan’s wedding dress: Britain’s best-kept secret
Ramadan recipes: Roasted seabass in a delicious tomato sauce
DUBAI: Chef Elias of Dubai’s La Maison Ani shares the recipe for a refined Mediterranean dish that highlights simplicity, balance and freshness.
Roasted seabass
2 seabass fillets
Salt and freshly ground black pepper
2 tbsp olive oil
¾ cup tomato sauce
2 tsp lemon juice
1 tbsp capers
½ small yellow courgette, thinly sliced
¼ small green courgette, thinly sliced
Fresh basil leaves
Fresh chives
Lemon zest
Sumac rice
¾ cup cooked sumac rice
Tomato sauce
2 cups diced ripe tomatoes (fresh or canned)
½ small white onion, finely diced
1 small garlic clove, minced
3 tbsp olive oil
2 bay leaves
2 tsp sugar
¾ tsp salt
½ cup water
Sumac rice
1¼ cups basmati rice
1¾ cups chicken stock
1 tsp salt
1½ tbsp sumac
3 tbsp butter
2 tsp grated garlic
Method
Seabass
Season the seabass fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the fish skin-side down for 3 minutes, flip and cook for 1 minute. Transfer to a preheated oven at 180 C and bake for 5 minutes.
Courgettes
Season the sliced courgettes with salt. Sear in a hot pan for 2–3. Finish with a squeeze of lemon juice.
Tomato sauce
Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook gently until soft. Add water and let it reduce. Add tomatoes, bay leaves, sugar and salt. Bring to a simmer and cook for 20–25 minutes, until thickened.
Sumac rice
Rinse rice until the water runs clear. Add rice, chicken stock and salt to a pot. Bring to a boil, reduce heat and cook for 15 minutes. Melt butter in a pan, add garlic and cook gently for 2 minutes. Stir in sumac. Fold the butter mixture through the rice gently.
To serve
Spoon warm tomato sauce onto each plate. Place the seabass on top and arrange the courgettes over the fish. Serve with sumac rice on the side.
