Liverpool sent scouts to watch defender Goncalo Inacio during Portugal's thumping 5-0 win over Bosnia and Herzegovina, 90min understands.

By Oleksandr Kozhukhar (Reuters) -Ukrainian President Volodymyr Zelenskiy said on Monday he expects the NATO summit in Vilnius to confirm

19 years after the release of the original Mean Girls movie, the trailer for the musical counterpart has arrived, and fans are excited to relive the chick flick. Tina Fey will be reprising her role, but there are new Plastics in town, with Reneé Rapp, Angourie Rice, Bebe Wood, and Avantika Vandanapu taking on the roles. The film is set for release in January 2024, and it looks remarkably like the original, just with more music, and a fresh, Gen-Z twist. Sign up to our free Indy100 weekly newsletter

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

Four-time Olympic champion Simone Biles will open on the uneven bars when she returns to competition on Saturday night at the US Classic, her first...

Joshua Palacios hit a three-run home run and had a career-high five RBIs to help the Pittsburgh Pirates beat St. Louis 11-1, sending the last-place Cardinals to their fifth loss in six games

By Philip Pullella ULAANBAATAR (Reuters) -Pope Francis, in words that appeared to be aimed at China rather than the neighbouring

Top military officials are voicing their concerns that national security is being harmed by an impasse that has stalled more than 300 top military promotions

In case you haven’t heard, Monday, July 24 is International Self-Care Day. The annual holiday is meant to be a subtle reminder to care for your mind, body, and soul seven days a week, twenty-four hours a day (hence, the date!). But, how do you go about investing in self-care? When time (and budgets) are already crunched, it can be hard to carve out some things that are just meant for you. If that sounds like your struggle, we’ve got you covered. Part of our job at Most Wanted is to test out everything — from buttery soft leggings to TikTok viral cleaning products to spine-aligning mattresses — in every budget to let you know what purchases are actually worth it, and what will actually make your life easier, better, and even more functional.

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Two Republican committee chairs are demanding the Central Intelligence Agency turn over a series of documents from an investigation related to the president's son Hunter Biden.

The Atlanta Braves and Philadelphia Phillies are tied 1-1 in the National League Division Series