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Friday 24th July 2026

Music News 🎵

Fresh from Poppie's artists

A quiet day in pop

Even superstars have days off. The robot checked everywhere. Fresh music news returns tomorrow!

🎧 Poppie's Song of the Day Die On This Hill — Sienna Spiro (still the editor's pick!)
Poppie's Gym Class 🤸 · one lesson a day

Today's Lesson: The Back Walkover

real Poppie words

Warm up first

  1. Warm up your wrists, shoulders, back and legs really well, on a soft mat. Never do this cold.
  2. A back walkover goes backwards, so you can't see where you're going. Always have a grown-up spotting your back, every single time.

What you need first

  1. Get your bridge, bridge kick-over and splits really strong first. A back walkover is a moving bridge, so a comfy bridge is a must.
  2. Practise the bridge kick-over lots. From a bridge, kick one leg up and over and stand up. That's the second half of your walkover.

The back walkover

  1. Stand tall on a soft mat, arms up by your ears. Lift your strong leg out in front, toe pointed.
  2. Reach your arms back over your head and lower into a bridge. Go slowly, with your grown-up holding your back.
  3. When your hands reach the mat, kick your front leg up and over into a handstand.
  4. Let your other leg follow, and stand up tall.

Build it safely

  1. Go slowly every time, with your grown-up spotting, until you can really control it. Even then, always on something soft.
  2. Keep your arms strong and your legs straight, and point those toes. Never rush a back walkover.

Coach's tip: master your bridge kick-over first, and always have a grown-up spotting your back. On something soft! 💜

Yesterday's lesson: The Front Walkover — every lesson stays safe in the archive

Poppie's Kitchen 🍳

Recipe 4: Homemade Pizza

real Poppie words

Before you start

  1. Wash your hands.
  2. Get everything out: a pizza base — I like making my own thin crispy one, but a shop-bought base is perfect too — a small tin of passata or tomato sauce, a ball of mozzarella or a bag of grated cheese, and whatever toppings you fancy.

The sauce

  1. Turn the oven on to hot, about 220°C, so it's ready when you are.
  2. Spoon a few spoons of tomato sauce onto the base and spread it round with the back of the spoon, leaving a little gap round the edge for the crust. Don't drown it — a thin layer is best.

Build it

  1. Tear or sprinkle the cheese all over.
  2. Add your toppings, and here's the chef's rule: don't pile on too much or the middle goes soggy. A few good things beat a mountain of everything.

Bake it

  1. Carefully onto a tray and into the hot oven — a grown-up helps with the oven.
  2. About 10 to 12 minutes, until the cheese is bubbling and the edges are golden. A thin homemade base cooks faster, so check it a couple of minutes early.
  3. Let it cool for a minute (the cheese is like lava straight out), then slice it up with a pizza cutter or clean scissors.

Chef's tip: less is more with toppings. A soggy middle comes from too much sauce and too much stuff piled on — go easy and the base stays lovely and crisp. 🍕

Coming soon from Poppie's Kitchen: lasagne · Caesar salad · avocado toast with a sunny-side-up egg

Funny Story of the Day 😄

The world behaved itself today

No sufficiently ridiculous news was found anywhere on Earth. Frankly, suspicious. The robot resumes the search at dawn.