The UK government said Friday that it would provide £500 million ($621 million) to fund the production of "greener" steel at the country's biggest steelworks but that 3...

Taking 100mg of aspirin every day could lower the risk of people aged 65 and over developing type 2 diabetes, researchers have suggested. Scientists – led by Professor Sophia Zoungas of Monash University’s School of Public Health and Preventive Medicine in Melbourne – said their findings warrant further exploration but do not change the current clinical guidelines on older people taking aspirin. Some 16,209 people were included in the study; 8,086 were given aspirin while 8,123 were given a placebo. All were aged 65 or over and did not suffer from cardiovascular disease, physical disabilities or dementia. Although these new findings are of interest, they do not change the clinical advice about aspirin use in older people at this time Prof Zoungas Over a median follow-up of 4.7 years, researchers found the group given aspirin had a 15% reduction in type 2 diabetes and a slower rate of increase in fasting plasma glucose (FPG) levels. The authors said: “Given the increasing prevalence of type 2 diabetes among older adults, the potential for anti-inflammatory agents like aspirin to prevent type 2 diabetes or improve glucose levels needs further study.” The findings will be presented to delegates at the annual meeting of the European Association for the Study of Diabetes (EASD) in Hamburg in October. However, the study was a follow-up of the ASPREE trial, which was published in 2018. It found taking aspirin led to a 38% increased risk of major haemorrhage in older adults without any reduction in incidence of cardiovascular disease. Prof Zoungas said her team’s research does “not change clinical advice” around older people taking aspirin. According to the NHS, a low-dose of aspirin – 75mg – each day can help to prevent heart attacks and strokes in people who are at high risk of them, but should only be taken if your doctor recommends it. Prof Zoungas added: “The earlier published trial findings from ASPREE in 2018 showed aspirin did not prolong healthy independent living, but was associated with a significantly increased risk of bleeding, primarily in the gastrointestinal tract. “Major prescribing guidelines now recommend older adults take daily aspirin only when there is a medical reason to do so, such as after a heart attack. “Although these new findings are of interest, they do not change the clinical advice about aspirin use in older people at this time.” In June, a paper published in The Lancet Diabetes and Endocrinology journal claimed 1.3 billion people could be living with diabetes by 2050 – more than double the 529 million cases in 2021. Academics described the condition as one of the “biggest public health threats of our time”. However, Dr Faye Riley, research communications manager at Diabetes UK, said the link between aspirin and diabetes prevention “remains unclear”. She added: “With more than 2.4 million people in the UK at high risk of type 2 diabetes, there’s an urgent need to find new and better ways to help people avoid the condition. “While this research found that taking a daily low-dose aspirin was linked to a small decrease in risk of type 2 diabetes in older people, whether aspirin has a role to play in type 2 prevention remains unclear, and this approach may have unwanted side effects. “We know the use of daily aspirin increases risk of potentially serious bleeding in people with diabetes and others, so we advise only taking daily low-dose aspirin if your doctor recommends it and they will discuss exactly what dose is right for you. “We do know the best ways to reduce your risk of type 2 are getting support to lose weight if you need to, eating a healthy, balanced diet and doing more physical activity. “ Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Secondhand September: The best places to buy pre-loved fashion online What are gynaecological cancers and how can you prevent them? Alzheimer’s: How and when to talk to someone about their memory loss

KSI took to Twitter to share the email Twitch sent to him regarding the auto-renewal of his partnership and the new Monetized Streamer Agreement

As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? 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Callum Wilson revealed being dropped by both Newcastle and England fuelled his determination to fight back. The striker’s post-World Cup slump saw him confined to the bench at Newcastle as he scored just once in 13 appearances. It also saw him left out of the opening Euro 2024 qualifying wins over Ukraine and Italy in March. However, Wilson is back to face Malta on Friday before Monday’s visit of North Macedonia to Old Trafford after scoring 11 goals across his final 12 games for Newcastle to fire them to fourth place in the Premier League. He said: “I was finding myself on the bench and was used to playing week in, week out. All of a sudden, I was watching from the sidelines and coming on for 10 minutes at the end of the game. “I didn’t like that. You want to play. You work hard all week and then on a matchday it is where you want to perform and score goals. I wasn’t getting to do that and knew I had to make sure I was working even harder to get back into the team. “It was a weird one, playing a World Cup in the winter. Club and country is totally different as well. At the club you are playing regularly: week in, week out. “Here, it is a bit more difficult to get game time and you have to bide your time, be professional and make sure you are doing everything you can on the training field. “So to then go back into club football was exciting, really, as I had been away from it for so long and I was thinking I am going to start playing again a little bit more, especially as I was feeling so sharp as I was at the World Cup. “I tried to use it in a positive way but yes, mentally, you do have to reset because you go on a drought of scoring goals. “We went to Dubai for a mid-season training camp and we had five days there when we didn’t play football. “We got to sit back and think, ‘yes it has been a fantastic start to the season but it has turned into a bad season’ when I was out of the team so I had to basically pull my finger out and start scoring goals again.” The Magpies’ return to the Champions League after 20 years capped a successful season but it only sunk in for Wilson after he went to Sam Fender’s gig at St James’ Park on Sunday. He said: “I went to the concert with my wife at St James’ Park. There was a sea of black and white and, before he came out, he actually played the Champions League song and everyone was cheering and I was like, ‘this is absolutely real’. “I could see how much it meant to everybody in the stadium at that time. Hearing the anthem in the stadium, without actually walking out to play, was surreal. This is going to happen next season and I cannot wait to get started.” Along with his love of music, Wilson is also a keen art collector as he looks to build his portfolio. “I’m trying to add slowly at the right time. Banksy, Daimen Hirst, Tracey Emin, a few little pieces. Mr Doodle, I’ve got that one piece,” said the 31-year-old. “Art is art, isn’t it? It’s down to everyone’s personal preference. Me personally, I took a shine to it, in terms of investment side of things and then you actually start to get into it, ‘I’ll put that on the wall’. “I want to get something that’s got a bit of value and means something and try and find the right pieces at the right time.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Marcus Rashford couldn’t stomach Man City celebrations but England remain united Croatia reach Nations League final with extra-time win over Netherlands He was the main guy – Jordan James knew Jude Bellingham would reach the top

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