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Samuel L. Jackson, Pierce Brosnan and Brandon Lessard have all landed starring roles in Richard Gray's Western film 'Unholy Trinity'.

Many of us look to the stars for answers to life’s most complex questions. But actually, some of the greatest mysteries lie beneath our very feet. One might think we’d know the Earth pretty well by now but, in fact, our planet’s core remains shrouded in enigma. Indeed, there are two gigantic blobs located beneath Africa and the Pacific Ocean that occupy around six per cent of the world’s entire volume. And yet, we’re still not entirely sure what they’re made of or where they came from. There are a number of hypotheses, including that they are piles of oceanic crust that have accumulated over billions of years. Sign up for our free Indy100 weekly newsletter But a more interesting theory is that they are huge chunks of an ancient planet that hit the Earth around 4.5 billion years ago. To give an indication of just how massive these things are, the structure under Africa – an area known as Tuzo – is thought to be around 800km (497 miles) tall – the equivalent of some 90 Mount Everests stacked on top of one another, as IFLScience notes. The problem with determining the origin of these monster formations is that there are no direct ways of observing the Earth’s core. The deepest hole humans have ever dug – branded the "entrance to hell" – reached a pretty staggering 12,263m (40,230ft), but that doesn’t even come close to breaking through the crust to the layers beneath. Our most effective tool for analysing what lies beneath the ground is a technique called seismic tomography, which looks at how waves of energy travel when earthquakes occur. Since rocks and liquids have different densities, the waves move through them at different speeds. By measuring the tremors from different points on the surface, geologists can determine what kind of material the waves are travelling through and, in so doing, map out the Earth’s interior. It was by using this technique that the two unusual structures – known as large low shear velocity provinces (LLSVPs) – were found. Waves travel more slowly in these areas – fondly known as “blobs” – than through the surrounding lower mantle, indicating that they’re made of something different. We can’t tell what this material is based on seismic tomography data alone, but some scientists like to believe that they are the remnants of an ancient planet called Theia – an idea known as the “giant impact hypothesis”. According to this hypothesis, around 4.5 billion years ago, a Mars-sized object collided with the Earth. This impact not only created the planet we call home today, but also threw off enough rock to form the moon that lights up our night skies. Some scientists suggest that some of Theia’s leftovers also sunk to the bottom of the planet, probably settling somewhere above the core – thereby forming at least one of the two LLSVPs. More Updates About Strange Blob Structures Inside Planet Earth youtu.be Experts have been investigating the area for decades but there’s still no way of knowing for sure just what these two giant blobs are. Still, studies into Theia have offered important insights into how the possible collision might have kickstarted key plate tectonic and mantle motion inside our planet – crucial processes for establishing the world on which we live. It’s also a useful reminder that we still have so much to learn about our planet and where we came from. 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.

We've all heard and probably have used the saying "time flies," but why does this expression resonate more and more as we get older? From being a happy-go-lucky child counting down the days of school left until the summer holidays to finding ourselves in adulthood with responsibilities like a full-time job and bills to pay, everything changes in what feels like a blink of an eye. While there isn't any scientific evidence that explains why we feel time moves faster as we age, there is a theory that may provide the answer. "One is that when we are older, we tend to have lives that are more structured around routines, and fewer of the big landmark events that we use to demarcate different epochs of the 'time of our lives,'" Cindy Lustig, a professor of psychology at the University of Michigan, told the Daily Mail. She explained how as children we have fewer experiences to reflect on. And so 20 per cent of a five-year-old's life is just one year and in this year there are momentous milestones and life experiences. While the same duration of time only two per cent of a 50-year-old's life who wouldn't have as many new experiences within this period. The professor added how our brains often merge similar days and weeks together and this blending of memories means that many of us can remember something they've done once rather than recalling the hundred times they have done it before. Well, there you go - something to think about whenever we feel old and like time is passing us by. Sign up to our free Indy100 weekly newsletter 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.

By Devjyot Ghoshal and Orathai Sriring BANGKOK Chinese investment in Thailand has picked up pace this year despite

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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Sam Neill has been warned by doctors that his cancer treatment drug will stop working at some point, the actor said as he provided a health update months after revealing that he had been diagnosed with stage-three blood cancer. Earlier this year, the Jurassic Park star released his memoir Did I Ever Tell You This?, in which he revealed that he was being treated for angioimmunoblastic T-cell lymphoma. At the time, Neill shared that he had originally undergone chemotherapy, but that the cancer had soon stopped responding. He then went onto an experimental anti-cancer drug. In a new interview, Neill, 76, shared that he’d upped his dosage of the “grim and depressing” drug from once a month to every two weeks. However, he said, he has now been in remission for 12 months. Neill told ABC’s Australian Story that while he would be on the treatment indefinitely, doctors have told him that, at some point, it will stop working. “I’m prepared for that,” he said, adding that he is “not remotely afraid” of death. The Piano star said that he had first found lumps in his neck in early 2022, and soon learnt that he had cancer. “I started to look at my life and realise how immensely grateful I am for so much of it,” Neill said. “I started to think I better write some of this down because I’m not sure how long I have to live. I was running against the clock." First sharing his cancer diagnosis in March, the New Zealand actor – who is best known for playing palaeontologist Dr Alan Grant in the Jurassic Park franchise – said that dying would “annoy” him. “I’d really like another decade or two, you know?” he said. “We’ve built all these lovely terraces, we’ve got these olive trees and cypresses, and I want to be around to see it all mature. And I’ve got my lovely little grandchildren. I want to see them get big. But as for the dying? I couldn’t care less.” In an interview with The Independent earlier this year, however, Neill threw out the idea of retiring. “The idea of giving up my day job? Intolerable!” he said. “I love acting. It’s really good for me to keep walking onto new sets with young actors and all that stimulation. New words, new ideas, there’s nothing like it. I never want to give that up. The idea of retirement, of having to play golf, fills me with untold dread,” he said. Read More Sam Neill says Robin Williams was ‘the loneliest man on a lonely planet’ Amy Dowden delights Strictly Come Dancing fans in surprise appearance amid breast cancer treatment Richard E Grant says there are friends he’ll ‘never speak to again’ after death of wife Joan Sam Neill says he’s ‘not remotely afraid’ of death as he shares blood cancer update Pregnant Jana Kramer shares details of her recent hospitalisation 4 black women on their experiences with breast cancer

With the New England Patriots sitting at 1-5, head coach Bill Belichick could break the all-time losses record this season.

Five years after recreational cannabis became legal, the industry in Canada is facing economic struggles.

President Biden's visit to Israel will cap a week of intense US diplomacy aiming to prevent its war with Hamas spreading.

Campaigners say some Afghans who worked with the British military have not been allowed to come to the UK.

Xi Jinping’s signature policy to transform the world has cost billions - has it paid off?

New Zealand's prime minister-elect, Christopher Luxon, said that Nicola Willis was "locked in" to become the country's next