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I know with absolute certainty why this dish is a big-hitter on the School of Wok YouTube channel,” says chef Jeremy Pang. “Like many Thai curries and stews, it’s bold in flavour, but it can be cooked in a fraction of the time it takes for some of the slower-cooked recipes. “That means less time spent salivating over the stove and more time to eat. This fierce stir-fry will make your mouth water and your guests’ too – if you haven’t picked it all out of the wok before they arrive!” Lemongrass chicken Serves: 2 Ingredients: 4 skinless, boneless chicken thighs, cut into large chunks 1 tbsp chicken stock or water ½ white or brown onion, finely sliced 2-3 lime leaves Handful of Thai basil leaves Vegetable oil For the curry paste: 3 spring onions, finely chopped 3 garlic cloves, finely chopped 2 lemongrass stalks, trimmed, bruised and finely chopped ½ thumb-sized piece of ginger, peeled and finely chopped ½ thumb-sized piece of turmeric, peeledand finely chopped (swapsies: 1 tsp ground turmeric) 5-6 lime leaves, finely chopped ½ tsp salt For the sauce: 1 tbsp light soy sauce 1 tbsp fish sauce ½ tbsp palm sugar 50ml chicken stock Method: 1. Pound the paste ingredients together using a pestle and mortar, adding them one at a time, or blitz them in a food processor to form a smooth paste (you may need to add a tablespoon or so of water). 2. Mix the sauce ingredients together in a small bowl. 3. Place the chicken pieces in a bowl. Mix one tablespoon of the curry paste with the chicken stock or water and massage it into the chicken. 4. Build your wok clock: start at 12 o’clock with the marinated chicken, followed by the rest of the curry paste, the onion, the sauce, lime leaves and lastly the Thai basil leaves. 5. Heat one to two tablespoons of vegetable oil in a wok on a high heat until smoking hot. Add the marinated chicken and sear for a minute without moving, then fold the chicken over to sear on the other side for another minute or so. Once the chicken has a nice crisp edge and is fully browned, push it to the side of the wok. Add the curry paste to the centre of the wok, then the onion and fold the chicken over the mixture to incorporate and prevent the meat from burning. After about a minute, the onion should start to wilt. At this point, increase the heat and allow the wok to smoke before pouring the sauce around the edges of the wok. Bring to a vigorous boil, fold the chicken through and stir-fry for one to two minutes. Add the lime leaves and Thai basil leaves to finish and serve immediately. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice

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Tiffany Gomas, the woman behind the "not real" American Airlines plane rant, has taken to social media to address her viral "crazy plane lady" moment. Last week, the 38-year-old marketing executive from Texas, broke her silence with a brief chat with the Daily Mail outside her home. She told the outlet that her life had become "frightening" since the footage "blown up". "Things go viral and everything changes," she said. "No one knows anyone else’s story, and no one should judge. No one knows what it’s like." "So much of what's out there is inaccurate," she continued, telling the publication she is consulting a lawyer. Sign up for our free Indy100 weekly newsletter Now, Gomas has turned to her X (formerly known as Twitter) account with a candid video addressing the 2 July incident. "My use of profanity was completely unnecessary, and I want to apologise to everyone on that plane, especially those that had children aboard," she said. "We all have our bad moments, um, some are far worse than others, and mine happened to be caught on camera for the whole world to see multiple times." She continued: "Sorry y’all. I hope that I can use this experience and do a little good in the world, and that is what I intend to do, I hope that you guys can accept my apology and I can begin to move on with my life." Gomas also shared a link to her new website where she plans on promoting "mental health and standing up against cyberbullying". Her video was soon flooded with messages of support, with one writing: "Nobody is mad at you - we all thought the plane video was epic and iconic. You have nothing to apologize for." Another added: "On behalf of everyone on that plane and on the internet: I forgive you Tiffany." Meanwhile, a third curious user wrote: "No need to apologize you did everything right by trying to alert other passengers of a perceived threat. I would just like to know what you saw/meant when you said the person was not real." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

Do you know your phishing from malware? One in six older adults admit they are completely “baffled” by digital terms. A study of 2,000 over-65s found the likes of hyperlinks, phishing and “The Cloud” are among the jargon which leaves people scratching their heads. Processor, malware and USB-C also made the top 20 list of confusing terms - with cookies, IP addresses and smishing also featuring highly. It also emerged 11 per cent think digital terms are so complicated that a foreign language would be easier to learn. To help older people get a better understanding of online jargon, BT Group has partnered with AbilityNet and lexicographer Susie Dent, to create a Digital Dictionary consisting of the 21 most commonly misunderstood words used on the internet. Susie said: “Whilst so much of modern life seems easier online – whether that’s booking a doctor’s appointment, managing your finances, or doing the weekly shop – we’re forgetting one crucial thing: it’s only easier if you understand the language the web is built on. “So, it’s great that this Digital Dictionary is a guide that simplifies the language.” The survey also found the over-65s spend just five and a half hours a week online, with 78 per cent feeling left behind by their lack of knowledge. Just over half (54 per cent) wish they were more knowledgeable when it comes to computing, but 17 per cent of these feel a lack of motivation. Other issues include feeling there is simply too much to learn or needing someone to show them what to do. But 16 per cent worry others will see them as a burden if they ask for help understanding different areas of technology. The main feeling for people who struggle with online jargon is frustration, though others feel silly, or stupid. And while easy access to information (31 per cent), convenience (17 per cent) and keeping in touch with friends and family (15 per cent) were deemed good things about the online world, many had negative things to say. A third (34 per cent) say their least-liked thing about being online is scams, with 14 per cent having privacy concerns. One in 10 (10 per cent) also stress that not every piece of information they see online is credible, according to the OnePoll.com figures. Victoria Johnson, spokesperson for BT Group added: “As younger generations grow up with the internet, it gets even harder for older generations to understand ever-changing online jargon. “But for anyone who isn’t a digital native and didn’t grow up with smartphones or super-fast broadband, it can feel like a whole new world to some. “It’s a shame to see from the research that older adults feel they are a burden when asking for help navigating their way online. “We want to create a more inclusive society by helping them make the most of life in the digital world. “We hope that the variety of online guides will give people the confidence to start exploring the internet and will give them all the training and support needed to live life to the full in the digital age.” The Jargon over 65s don’t understand: 1. Smishing 2. Vishing 3. Hyperlink 4. USB-C 5. Ransomware 6. URL 7. Phishing 8. QR code 9. Cloud 10. Malware 11. IP address 12. Cookies 13. Streaming 14. Tabs 15. Processor 16. Spam 17. Antivirus 18. Hardware 19. Browser 20. Upload 21. USB 22. Social media 23. Emoji 24. Webpage 25. App 26. Google 27. Download 28. Search Engine 29. Software 30. Smartphone Read More Brits think investing is for the super-rich, poll finds Brits get itchy feet in their home after five years, study finds The AI scams that are targeting young adults Elon Musk to live stream himself gaming on X in ‘everything app’ bid Japan startup unveils 15-foot robot suit for space exploration Apple blames Instagram for overheating iPhones

The first press conference to promote KSI’s fight against Tommy Fury in October descended into chaos on Tuesday, when Tommy’s father John Fury fumed at the “antics” on-stage and flipped a number of tables in anger – but one UFC fighter believes Fury should now “follow it up” and “smack someone”. The comments from Darren Till, a British mixed martial artist with an 18-5 win/loss record, come as the “absolute horse s***” event also saw Dillon Danis walk on wearing a Toy Story alien hat (in reference to Logan Paul’s infamous 2017 ‘suicide forest’ video) and Paul bring out a birthday cake for his rival depicting a bloodied Danis on the canvas. Till told gambling website SafeBettingSites: “The press conference was everything we expected: cringeworthy and embarrassing. “I thought Tommy and Dillon came across better than I expected. John’s John isn’t he? He likes to make a kerfuffle and do nothing about it, so what can you say? “It’s big John Fury! We all have to love him.” The UFC middleweight, who has been filmed sparring with Tyson Fury in the past, added: “Obviously I'm mates with Tyson and the Fury family and they’re a good bunch but how many outbursts can you have without actually doing something? “Now it’s time for him to follow it up and have an outburst and then smack someone!” In further surprising remarks from the fighter, Till claimed Danis – who had to pull out of a fight against KSI earlier this year – “100 per cent” won’t show up for his fight against Paul on 14 October. “He’s not going to take the fight, I’m sure of that, but I’m ready to step in any time and they can contact me or my management. All the details are on Twitter [X].” And then, in comments which will likely irritate KSI, Till noted the YouTuber did “look a little bit scared” during his face-off against Tommy Fury and that “Jake Paul’s probably the only guy who’s beating any real fighters at the moment”. While KSI co-founded Prime with former boxing opponent Logan, the YouTuber has had a long-running feud with Jake ever since he defeated content creator Joe Weller in 2018 for his first fight and called out the “It’s Everyday Bro” rapper in an interview afterwards. After Jake Paul took on Tommy Fury himself in a boxing match earlier this year, and secured his first loss, KSI released a video in which he said, while bursting out laughing: “They said you can’t beat a professional fighter, and they were right! You couldn’t!” Previous opponents for the younger Paul brother have included former basketball player Nate Robinson, ex-MMA star Ben Askren and former UFC champion Tyron Woodley. While KSI claimed during Tuesday’s press conference that “people are going to look at me differently” if he is victorious, Tommy Fury insisted “YouTube boxing will be done” if he defeats the rapper. However, Till believes the form of boxing is “here to stay”. “Jake’s at the forefront and Tommy’s already beaten him, although it was a close fight. I think influencer boxing is here to stay and we just have to make do with it because it's where the money is,” he said. KSI and Logan Paul take on Tommy Fury and Dillon Danis respectively on 14 October in Manchester. Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

'Thanks for your unrelenting work ethic and Love and for refusing to spoil me in any way,' Madonna wrote