List of All Articles with Tag 'd'

BANGKOK Thailand's central bank is monitoring the weak baht, which is not entirely bad for the economy and

Greta Gerwig is "nearly overwhelmed" by seeing 'Barbie' in IMAX and explains that the ultra high-definition screening is the best way to watch the summer smash.

Ed Sheeran and J Balvin are set to "merge two worlds" when they release a joint album next year.

If you’re in the mood for an autumn refresh and switching out your soft pastels for something more punchy, the dark tones of damson are where it’s at. Bridging the gap between burgundy and rich, blue-black berry tones, damson is an ode to comfort with its velvety aesthetic – and creates an appealing aspect wherever you style these dark violet hues. Indeed, John Lewis & Partners cite damson as the ‘colour to cocoon’ you – and it’s been unveiled as the shade of the season for autumn/winter 2023 by the John Lewis Colour Council. “Damson is the perfect shade for autumn, both a bold and harmonious colour that can be incorporated effortlessly into the home,” says Melanie Archer, John Lewis colour expert. Opt for cushions or a throw in the autumnal hue for a pop of colour in a living room or bedroom, she suggests, “while open shelving units are a brilliant way to showcase coloured glassware.” Beyond homewares and accessories, wallpaper and paint designers have also incorporated swish rich purples into their collections. “Deep and rich colours such as damson or plum purple are a go-to for this season as they reflect the warm tones found in nature at this time, and create a cocooning effect in the home,” says James Greenwood, interiors expert at Graham & Brown. For a cosy effect in a bedroom, he suggests plum wallpaper teamed with a similar paint shade for a consistent colour scheme. If these dark colours seem overwhelming, but you’re looking to dip your toe into the damson trend, Greenwood says something a little bit lighter still provides those warming hues, while not overwhelming the space. Here’s how to get the look of the season… 12-piece Glaze Dinner Set, £50, Next Emma Bridgewater Blackberry Collection, from left: Blackberry French Bowl, £24, Blackberry Small Cake Stand, £55, Blackberry 3 Mug Teapot, £60, Blackberry Small Teacup & Saucer, £35, Emma Bridgewater Philippe Starck for Kartell Masters Limited Edition Chair, Damson, £229, John Lewis John Lewis Segment Cushion, Damson, £45, (left and centre), Hew Cushion, Damson, £45, (right), Hexa Geometric Rug, L180 x W120cm, Damson, £150, rest of items from a selection, John Lewis African Zebra Purple Cushion, from £62 to £79.50, FabFunky Vintage Trellis Wallpaper in Pistachio and Mulberry on Fig, £58 per roll, Lucie Annabel Little Treasures – Amethyst Optic Vase, £22, Dartington Crystal Fable Plum Wallpaper, Purple/Green, £70 per roll, Epoch Paint, Matt Emulsion, £48, (2.5 litres), Graham & Brown Aubergine Purple 100% Linen Bed Linen: King Duvet Cover, £179, King Fitted Sheet, £99, Housewife Pillowcase, £22, Secret Linen Store Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Sex Education: What is it like to be a real-life Jean Milburn? King Charles to address French senate in historic first Teenager’s death after drinking too much water was ‘preventable’

Russia fired deadly missiles across six cities in Ukraine this morning with two reported dead, fatalities are expected to rise as dozens are trapped under rubble. The strikes coincided with the International Day of Peace and United Nations General Assembly summit in New York where President Volodymyr Zelensky delivered a speech and presented a ‘peace formula’ Putin’s troops targeted the southern city of Kherson, Kyiv, the Slobidkysi district of Kharkiv, Cherkasy in central Ukraine, an industrial zone in the region of Lviv and the northwest city of Rivne. Moscow targeted commercial and residential buildings, injuring atleast 21, as well as a nine-year-old girl. Blazing fires are causing further damage The attack comes as Poland said they will stop providing Ukraine with further weapons in their military efforts against Russia. Polish Prime Minister Mateusz Morawiecki said the decision was not related to a temporary ban on Ukrainian grain imports despite the escalation of diplomatic disputes. Morawiecki said: “We are no longer transferring any weapons to Ukraine because now we will arm ourselves with the most modern weapons,” he said in an interview on the private TV broadcaster Polsat News late Wednesday. Read More Ukraine rejects defective Leopard 1 tanks from Germany after finding ‘serious faults’ Zelensky tells UN to not make deals with ‘evil’ Russia: ‘Ask Prigozhin whether Putin can be trusted’ How Ukraine’s battle for the Black Sea is inflicting serious pain on Putin’s forces

Asian shares are lower, tracking a slump on Wall Street after the Federal Reserve said it may not cut interest rates next year by as much as it earlier thought

Goldman Sachs economists said they now expect the U.S. Federal Reserve to begin its interest rate-cutting cycle in

The proposed law guarantees a third of seats for women in India's parliament and state assemblies.

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A Derry-based charity leads a delegation in Dublin to challenge border legislation for migrants.

The Hong Kong Monetary Authority maintained its base rate at 5.75% on Thursday as the US Federal Reserve

With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. Crumble some manouri cheese over, and add your micro basil (optional for garnish/presentation) . Read More How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu