Levi Colwill discusses his futures with both Brighton & Chelsea.

Busted plan to film two shows on their upcoming tour and hope to use the footage in a fly-on-the-wall documentary.

Dynamic scrum-half Antoine Dupont will lead France into a home Rugby World Cup with hopes high that he can spark a first Northern Hemisphere victory in 20...

The Supreme Court on Friday sent back to state court an Ohio redistricting case that raised the same, sweeping theory about the "Independent State Legislature" theory that the justices recently rejected in a case arising out of North Carolina.

Oil edged lower following its first weekly gain this month, as investors start to focus on the outlook

xQc faces unexpected roast on Omegle alternative 'Monkey'

Pink knows a thing or two about performing live and is thrilled to see her fellow female artists reigning in that realm.

The Atlanta Braves edged out the Philadelphia Phillies on Thursday night and now the Phillies will try to avenge the loss in Game 2 of their NL East series.It's a rough pitching matchup on Friday night as Taijuan Walker (5.79 ERA0 takes on Jared Shuster (5.49 ERA).Does that mean we shou...

The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

West Ham boss David Moyes has confirmed Gianluca Scamacca will miss the Europa Conference League final next month. Italian striker Scamacca, the £30.5million summer signing from Sassuolo, underwent knee surgery in April but there were hopes he could return before the end of the season. However, Moyes has ruled the 24-year-old out of the final against Fiorentina in Prague on June 7. “I see him being nowhere near it. He’s not back training and not back,” said Moyes. “He’s still doing his rehab in Italy just now, so I don’t expect to see him back before then, no. “He had his operation about four weeks ago, so he has still a few weeks of rehab to do but hopefully, he will be back ready at the start of pre-season.” The Hammers face relegation-threatened Leicester on the final day of the Premier League season, knowing a win on Sunday could lift them as high as 12th, above Chelsea. That would not be a bad result from a campaign which looked at times destined to end in relegation. “I take every game one at a time, that’s all we can ever do,” added Moyes. “It’s a chance to get your league place higher up and we’re all well aware of the value of that in the Premier League. “If you’d given me this position a few weeks ago I’d have snapped your hand off because we go into the last day without any real problems and, more importantly we go into it knowing we’ve got a cup final in a week or so’s time.” Leicester need a victory and a favour from Bournemouth at Everton in order to stay up. “I’m glad it’s a game where it’s not us needing to win it, because it was always a hard-looking game,” said Moyes. “They’ve had a great team over recent seasons, they really have. “I think it’s a bit of a surprise to everyone that they’re in the position they are in. They have got some top players and we’re going to have to defend well and deal with it well. Hopefully, we can.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Just win – Dean Smith keeps Leicester message simple ahead of crunch final day Sean Dyche is not concerned with Everton potentially looking for his replacement Scott Carson commits to Manchester City with new 12-month deal

The Kansas City Chiefs hold crucial leverage over Chris Jones in potential future contract negotiations.

Rory McIlroy said on Thursday he hopes to "live up" to Francesco Molinari's incredible 2018 partnership with Tommy Fleetwood when he plays with the Englishman in the...