Zak Crawley and Ben Duckett got England off to a blistering start in their second innings in the fifth Ashes Test at The Oval on Saturday with...

By William Schomberg LONDON The Bank of England is trying to curb an inflation rate that is running

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Everton manager Sean Dyche was frustrated by his side’s inability to convert their chances and disappointed by the lack of VAR intervention on Michael Keane’s disallowed goal in the 1-0 defeat to Fulham. Despite an encouraging performance in which they created twice as many chances as the visitors, they were undone by a sucker-punch goal as two Cottagers substitutes Aleksandar Mitrovic and Andreas Pereira combined to provide the third, Bobby Decordova-Reid, with a 73rd-minute tap-in. But it was the chalking off of Keane’s goal, when he turned the ball into an empty net after goalkeeper Bernd Leno had dropped it in a challenge with James Tarkowski, which was crucial to an Everton side who were the Premier League’s lowest scorers last season. “Very frustrated with the outcome. We played well and a lot of the things we are looking for were there, especially first half,” said Dyche. “We limited them to almost no chances or nothing clear while creating nine or 10 in the first half, five of which are high quality. We had one of the highest chance counts in my time. So the mix of the performance is right, but we have to score a goal. “I am a big fan of VAR, I don’t know why (Keane’s goal was not referred) on this occasion, I get the idea they are promoting the idea the referee’s decision is first but they should step in on this one. “I can’t really work it out. I have seen it back, Tarky does nothing really, minimal contact other than the keeper landing on him. “The minimum should be that you go and look at the monitor. He didn’t do anything to put the keeper off and he drops it.” Fulham boss Marco Silva – a former Everton manager – admitted his side got fortunate with the result. “It was not a good performance from ourselves. Overall during the game we didn’t perform at our level,” he said. “Even if we started the game well. after the first 15 minutes we started to lose too many balls in areas it is difficult to lose balls in. “We gave Everton so many chances to punish us in counter-attacks. It was more our fault because we didn’t perform. Bernd keeps us in the game – a great performance. “That we are able to win in such circumstances, it is a great feeling. It is not a problem for me to say Everton deserved better. “It’s a great feeling when you don’t play at your level for 95 minutes and you are able to win away from home.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Tom Pidcock wins mountain bike cross-country at World Championships Roy Hodgson brushes off Max Lowe spat as Crystal Palace beat Sheffield United West Ham boss David Moyes considering using Jarrod Bowen as striker

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Panama is about halfway through its rainy season right now, and one of the wettest countries in the world is having one of its driest seasons on record.

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More 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 These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

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(Reuters) -The U.S. Department of Justice could file an antitrust lawsuit against concert promoter Live Nation Entertainment and its unit