British newcomer Robert Aramayo was the talk of this year's BAFTA awards after he walked away with the Best Actor victory.

The leading role that saw him beat out Leonardo DiCaprio, Timothee Chalamet, and Michael B. Jordan was his depiction of Scottish Tourette’s campaigner John Davidson in I Swear.

Robert Aramayo and director Kirk Jones explained why it was important to tell Davidson's story in the most authentic way.

"I think it was a shared responsibility, really. We all felt that we wanted to make a good, authentic version of his life."

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The life and journey of former Prime Minister Helen Clark is set to be explored in a new play set to hit Auckland's ASB Waterfront Theatre this April.

Helen Clark in Six Outfits will trace her journey from the farm in Waikato where she grew up all the way to taking on the top role in the Beehive.

The play was written by Kiwi actress and writer Fiona Samuel - and she says she worked to find the story in the facts about the former Prime Minister's life.

"I did know that there was going to be humour in it, but I thought - humour alone won't get you through an evening in the theatre, you've got to have some substance. So what is the substance here? What are the moments, what are the other characters?"

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The Truth About Ruby Cooper by Liz Nugent. Liz Nugent is particularly good at writing about dysfunctional families - I first loved Lying in Wait and the more recently, Strange Sally Diamond. In this new one, Ruby and her sister Erin live a sheltered life in Boston, but when Ruby’s 16, something awful happens which sends shockwaves through the family and tears them all apart. Ruby builds a new life in Dublin where she spends decades trying to outrun the past, but it’s never far away and someday, somehow, there just might be a reckoning.

The Secret Society of Librarians by Kate Thompson. Historical fiction, based during WW2 with much of the story being recreated from actual events. It’s about a group of librarians from various places in England and Poland, who trained together and became very good friends - in particular, two of them - Joyce in London and Dorotha who’s incarcerated in a Polish ghetto, Despite everything which is going on around them, they’re determined to keep getting books into the hands of readers as a means of escapism and of comfort.

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Travel expert Megan Singleton has revealed her secret trick for getting discounts on hotels.

In the months before your trip, if you open Booking.com and reserve a refundable room and lock it in for the dates you need, come back and check about two days before your payment will be taken.

Then, you go back into Booking.com and add your dates in again and see what the prices are, and it's likely you'll find that prices have dropped.

Read more about Megan's travel tips here.

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This week on The Sunday Panel, broadcaster and journalist Wilhelmina O’Keefe and Newstalk ZB Wellington mornings host Nick Mills joined in on a discussion about the following issues of the day - and more!

Labour's Chris Hipkins has refused to offer up a solution to the fuel crisis, after the Government rolled out their divisive relief scheme. Do we think Labour missed a beat, especially considering we're in an election year?

Speaking of which, do we think the Government should have given everyone free public transport for a year instead of their relief package? Would this have been a better move?

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Viking wellness is a new spa trend that's growing in popularity, raising questions as to the overall benefits.

The trend involves dry sauna and winter-sea swimming; hot and cold immersion traditions commonly found in Nordic countries such as Iceland, Finland, and Norway.

The fast-growing Viking wellness trend often sees the hot-cold experiences paired with nature-based activities like barefoot walking and forest bathing.

Naturopath and wellness expert Erin O'Hara explained the health benefits of this new trend further.

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Cook time: 10 minutes

Prep time: 10 minutes

Serves: 6

200 ml warm water

9 gm dried yeast (1 pkt)

9 gm sugar

120 gm wholemeal flour

250 gm flour

2 tsp salt

2 tbsp sunflower oil

Chunky pizza sauce

1 onion, roughly diced

2 cloves garlic, crushed

6 large tomatoes, chopped

1 stick rosemary

1 tbsp honey

salt and pepper

Cured ham

Pineapple,

Sliced 100 gm cheese, grated

Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for 10 minutes.

Combine flours and salt in an electric mixer bowl. Add oil to fermenting yeast, then add this to flour mix.

Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into 100 gm balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays ready for topping.

For the chunky tomato sauce, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third.

Preheat oven to 220*C.

Spread pizza sauce over bases, then a little cheese, followed by the ham and pineapple. Finish with a little more cheese over pizzas, season, and cook in oven for 10 minutes.

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