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Mason Mount has confirmed that he will be leaving Chelsea after 18 years at the club. The 24-year-old came through the ranks at Stamford Bridge and since making his first-team debut in 2019 has gone on to score 27 goals and provide 22 assists in 129 Premier League appearances. The PA news agency understands that Manchester United have agreed a deal to sign the midfielder for an initial £55million. Mount, who won the Champions League with Chelsea in 2021 and has earned 36 caps for England, posted a farewell message to Blues fans on Instagram. He said on Instagram: “Hi Chelsea fans, given the speculation over the last six months this may not come as a surprise to you, but it doesn’t make it any easier to tell you that I’ve made the decision to leave Chelsea. “I feel you deserve more than just a written statement, so I wanted to tell you directly how grateful I’ve been for all of your support over the last 18 years. “I know some of you won’t be happy with my decision, but it’s what’s right for me at this moment in my career. “I joined Chelsea when I was six years old and we’ve been through a lot together. “Winning the Youth Cup, my Player of the Year awards, the Super Cup, the Club World Cup and of course that unforgettable night when we won the Champions League. “I want to say thank you to the academy, Jim and Neil for being so influential to me from such a young age. “The managers I’ve worked under, Frank (Lampard), Thomas (Tuchel) and Graham (Potter), the backroom staff, the unsung heroes of Cobham, all of my teammates over the years that have become my brothers. “My family for the continuous love and support and most importantly you guys for sticking with me throughout. Wish you all the best.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Football rumours: Saudi clubs join growing interest in Thiago Alcantara Jodie Burrage takes centre stage as Wimbledon plays catch-up on day three Hannah Dingley makes history after being named Forest Green caretaker head coach

As if to prove a point, I am sitting in front of my computer, typing with one hand and dipping chicken nuggets into mayonnaise with the other. Admittedly, it’s not even the good stuff – it’s M&S-branded mayonnaise, which is fine but certainly no substitute for a delicious Hellman’s. But to me, all mayonnaise, even not-very-good-mayonnaise, is the good stuff. This might come as a surprise. As a food writer, I’m often expected to rise above the simple condiments. The circles I run in, usually full of food lovers and taste-makers, tend to decry mayonnaise, which pains me. “God, I hate mayo,” some of them proclaim. This happened to me not long ago while getting chips at Wetherspoons, as if we were even eating at some sort of paragon of British cuisine. “Mayonnaise is boring!” they shout. “It’s got no flavour! It looks gross!” I cringe because I was about to help myself to the squeezy bottle. I’ve often felt embarrassed by my love for this apparently bland condiment. When the people around me make announcements about the awfulness of mayonnaise, I wonder if my reputation as a gastronome will be tarnished by the sizeable dollop I like to add to the side of my plate. But I’ve noticed a pattern of late, and it’s time to address it: the people who shout obnoxiously about hating mayonnaise are usually white people who are self-described “foodies”, which is perhaps one of the cringiest words of the 21st century. And I’ve had it. I think it’s self-loathing, really. The same white people who decry mayonnaise see themselves in its milky complexion and feel the need to prove that they are different – exotic, even. Maybe it’s even a way of distancing themselves from the proverbial sins of their fathers. But mayo slander won’t give you a blank slate to reinvent yourself. In fact, it’s been unfairly vilified as plain and dull for too long. It’s one of the UK’s favourite condiments – second only to ketchup – for good reason, and has far more potential than we give it credit for. How do I love thee, mayonnaise? Let me count the ways. Firstly, the way it’s made is pure magic. Eggs? Oil? White vinegar? Lemon? As they are, they don’t really make any sense. But blending them somehow creates a smooth, thick, creamy emulsion. Who on earth discovered this? There are numerous legends about how mayonnaise was first invented; some food historians say it was the French, others point to the Spanish. The sauce can be traced back to 1756, and has gone through many iterations before arriving as the eggy, almost jelly-like substance we know today. The other thing I love about mayonnaise is how versatile it is. You can mix it with just about anything – this is something Heinz does with abandon, selling varieties like Mayomust (mayo and mustard) and Mayocue (mayo and barbecue sauce). I draw the line at some of the brand’s more Frankenstein-esque creations – monstrosities such as Creme Egg mayo and hot cross bun mayo. Some things are better left alone. But mayonnaise mixed with other savoury condiments is revelatory, one of my favourites being sriracha mayo. I would highly recommend making your own mixes, as this lets you decide on a ratio that works for you and means you won’t have to stoop so low as to buy anything labelled “Mayoracha”. Mayonnaise also has far more uses than just dipping. You could mix it with ketchup to make a thousand island dressing for salad (although maybe don’t check any calorie counts if you do this… I certainly don’t). One of the best tips I’ve ever been given is to spread a thin layer of mayonnaise instead of butter over the outside of your cheese toasties before grilling them – the fat in the mayonnaise and its uber-spreadable texture will help you achieve an even browning all over the bread. It has non-food uses, too. You can use mayonnaise, for example, to marinade chicken, which yields tender, juicy meat with loads of flavour. Finally, trying different types of mayonnaise from other countries has been quite an adventure for me. Japanese mayonnaise – my utmost favourite – is tangier due to the use of rice vinegar, as well as more unctuous in texture than regular mayonnaise. I squeeze squiggles of it over scrambled eggs, freshly steamed rice, fried chicken, anything. Dutch mayonnaise is richer and more flavourful, which makes dipping chips into it feel quite luxurious. While I have yet to try Russian mayonnaise, I imagine it is just wonderful, considering Russia is the only market in Europe that sells more mayonnaise than ketchup. My love for mayonnaise knows no bounds. Well, there are some bounds; I wouldn’t choose to emulate Kingsman star Taron Egerton, who once told the Off Menu podcast he spreads mayonnaise on his pizza like butter on a slice of bread. That’s taking things a bit too far. And I won’t touch any sweet mayonnaise atrocities. But I urge anyone who’s ever uttered the words “I hate mayonnaise” to give it another chance. Especially if you’re white. Reclaim your condiment! As for me, I’m done with being embarrassed about loving mayo. In fact, I’m off to buy more. Read More Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Vegetarian and vegan alternatives to classic Thanksgiving recipes

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The meaning of life is the ultimate mystery – why do we exist? And is there a point to… well… anything? These are questions to which we may never find answers, but at least we can define what “life” means in scientific terms. And yet, our understanding of what life is is changing all the time, thanks to space exploration. As scientists continue to hunt for life beyond our own world, biologists are having to rethink the meaning of the word “life” itself. Sign up for our free Indy100 weekly newsletter Generally, biologists explain “life” as connoting a self-sustaining chemical system which is capable of performing functions such as eating, metabolising, excreting, breathing, moving, growing, reproducing, and responding to external stimuli. This definition works pretty well here on Earth (although there are some important exceptions, such as viruses), but experts have pointed out that if life exists elsewhere in the universe, it may not display the same properties that we’re used to. Indeed, it might be unrecognisable as life as we know it (forget those little green men). In which case, how will we spot it if it ever crosses our path? Astrobiologist Sara Imari Walker and chemist Lee Cronin think they’ve come up with a solution. The pair are now arguing that highly complex molecules found in all living creatures can’t exist thanks purely to chance. Therefore, they say, the universe must have a way of creating and reproducing complex information and retaining a “memory” of all of this.. In an interview with New Scientist, Walker, of Arizona State University, explained their radical idea on how objects come into existence. The concept, known as Assembly Theory, explains why certain complex objects have become more abundant than others by considering their histories. If the theory proves correct, it will redefine what we mean by “living” things and show that we’ve been going about the search for extraterrestrial life all wrong. In the process, we could even end up creating alien life in a laboratory, she stressed. In her discussion with New Scientist, Walker pointed out: "An electron can be made anywhere in the universe and has no history. You are also a fundamental object, but with a lot of historical dependency. You might want to cite your age counting back to when you were born, but parts of you are billions of years older. "From this perspective, we should think of ourselves as lineages of propagating information that temporarily finds itself aggregated in an individual." Assembly theory predicts that molecules produced by biological processes must be more complex than those produced by non-biological processes, as Science Alert notes. To test this, Walker and her team analysed a range of organic and inorganic compounds from around the world and outer space, including E. coli bacteria, urine, meteorites and even home-brewed beer. They then smashed up the compounds into smaller pieces and used mass spectrometry to pinpoint their molecular building blocks. They calculated that the smallest number of steps required to reassemble each compound from these building blocks was 15. And whilst some compounds from living systems needed fewer than 15 assembly steps, no inorganic compounds made it above this threshold. "Our system … allows us to search the universe agnostically for evidence of what life does rather than attempting to define what life is," Walker, Cronin, and others wrote in a 2021 Nature Communications article. The handy thing about this building block system – which they’ve dubbed the “'molecular assembly index” – is that it doesn’t rely on carbon-based organic materials to be identified. In other words, an alien could be made of entirely different stuff entirely and we’d still be able to spot it as life using the index. It also works regardless of what stage of “life” an extraterrestrial being is in – whether it is still in its infancy or has moved into a technological stage beyond our understanding. That’s because all of these states produce complex molecules which couldn’t exist in the absence of a living system. If all of this is hurting your head, let’s just get back to the basics: if there is a secret to life, it might all be down to what we do, not what we are. 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.

The internet can't stop gushing after Olivia Dunne adopted a pet puppy and shared the photos on social media

(Reuters) -Parcel Service said on Monday its new five-year contract covering some 340,000 Teamsters-represented workers in the United States would

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