President Joe Biden said Friday that he is planning to request more money from Congress to develop another new coronavirus vaccine, as scientists track new waves and hospitalizations rise, though not like before

By Kanishka Singh WASHINGTON Officials from the United States and China on Monday held a two-hour long virtual

Tyson Fury has shared his rather unconventional diet as he gears up for his fight against Francis Ngannou this weekend in Saudi Arabia. Appearing on GMB this morning (27 October), the 'Gypsy King' joked that despite needing to be physically fit, he doesn't go anywhere near salads. "I always eat McDonald's, marshmallows, beef burgers, KitKats", he joked. "How do you think I maintain this body shape? You don't think I eat salads and vegetables do you?" Click here to sign up for our newsletters.

England defender Alex Greenwood enjoys channelling her younger self at the colouring-in station, while Lauren Hemp, Niamh Charles and Keira Walsh prefer playing table tennis in the swanky Australian hotel which will be the Lionesses’ base for the remainder of the World Cup. The European champions’ private wing of the Crowne Plaza in the coastal New South Wales town of Terrigal is the product of more than 18 months of Football Association planning, including extensive consultation with players to create an area they hope will provide a “home from home” and lead to better performances on the pitch. The Lionesses were an integral part of the design, from picking the inspirational quotes on the walls to requesting the wide range of activities on offer, including arcade games, a library, darts, and a popular coffee station serving up brews emblazoned with custom images in the foam. By midday on Wednesday, baristas estimated they had served up about 40 cups. Greenwood, who alongside Lucy Bronze is playing in a third consecutive World Cup, said: “We have got an amazing base camp. “A lot of people are doing colouring in and (doing) jigsaws. We’ve got an unbelievable set-up with a games room. The younger ones play a bit more games than the older ones. It’s a relaxed camp. The staff make it really relaxed and the experienced players help the younger ones. There’s no concern there. “I’m actually loving colouring in at the moment. I’ve found my inner-child Alex again! Coffees and walks have been my go-to at the minute. I’m colouring in all kinds, whatever I can get my hands on. I’m running out of spaces now.” In a tribute to team history, rooms are named after former Lionesses, including Mary Phillip, Rachel Yankey, Ellen White and ‘The Scott’ relaxation room, which former midfielder Jill joked she hoped is named after her and not defender-turned-BBC pundit Alex. The Lionesses had a similar base at the Lensbury Resort in Teddington during Euro 2022. The FA picked up on the positive impact that retreat had on England’s triumphant campaign and were keen to recreate a similar environment for a tournament that will see them hop between three cities in the world’s sixth largest country during their quest for a maiden global title. Kay Cossington, women’s technical director at the FA, said: “We learned so much from the Lensbury…it was the home-from-home feel, the different activities, the relaxation area, the fact that everything was in such close proximity. “Coming to a tournament this size and scale in a country this big, we wanted to try and make the tournament as small as we could in terms of the logistics and the travel to help the loading. “You can imagine how much kit and equipment gets shifted from venue to venue. It was really nice for us to land here and know that, although we travel to games, this is now where we come back to. This is our base. This is our home in Australia. “We choose from a performance lens, but equally the players have got to feel that it’s right for them as well. Thankfully we are actually joined with what the need is (for them) because it’s a performance reason.” The first time the FA spoke with FIFA about their plans was in December 2021. Six months later, Cossington and Lionesses general manager Anja van Ginhoven visited about 23 hotels and 18 training grounds in 11 days. When the Lionesses were drawn in Group D, which will see them play matches in Brisbane, Sydney and Adelaide during the group stage, they were ready to submit the Crowne Plaza and nearby palm tree-lined Central Coast Stadium to FIFA as their first choice, a decision ultimately made by England boss Sarina Wiegman after extensive meetings with her team. Everything from the player pictures splashed on the wall to the three lions etched in glass above the private entrance, not to mention the decked-out studio where Jill Scott hosts Lionesses: Down Under, is a far cry from 2005, when England hosted the European Championships for the first time. Cossington added: “We never had anything like this. We did the best we could with the resources we had at the time. You were printing things off yourself and putting them on doors, the banners, the pop-ups, you’d carry them around with you. “It is night and day. I’ve seen it grow and evolve incredibly, but this I truly feel has gone another step another level another mile and I think that’s again testimony to how the game has grown.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live England ratings as Mary Earps and Chloe Kelly stand out in lacklustre opener Australia captain Pat Cummins says ‘the job’s not done’ ahead of final Test Ben Stokes has no worries over James Anderson in fifth Ashes Test

VIDEO: Reaction to Nikola Jokic's buzzer-beater.

Provides an overview of Canada, including key dates and facts about this North American country.

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

The ACC Men’s Basketball season is set to be bold and exciting in 2023-24. Get ready for predictions, player performances, and potential upsets for Duke, UNC, Miami, Louisville and more.

By John Revill ZURICH (Reuters) -The Swiss National Bank has entered "wait and see mode" it said on Thursday after

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By Lewis Jackson SYDNEY Australia's most populous state will be ready for 100% renewable energy within a decade