List of All Articles with Tag 'indy'

The Kosovar government has released drone video showing a group of Serbian gunmen storming an Orthodox monastery in Kosovo on Sunday, 24 September. Around 30 masked men fled to the monastery after opening fire on police near the village of Banjska in northern Kosovo, killing one officer and injuring another. The stand-off ended when most of the assailants escaped on foot under cover of darkness on Sunday evening. Three of the gunmen were shot and killed by Kosovar police.

British Royal Engineers sappers have given training to Ukrainian soldiers to help them disable mines, munitions and other explosive devices that are being used in the war in Ukraine. Mines present one of the biggest obstacles to the Ukrainian Armed Forces as they seek to take back occupied land from Russia. Defence Secretary Grant Shapps said: “Putin’s illegal invasion has left Ukraine’s fields and towns covered in deadly landmines and unexploded munitions, which presents an immediate danger to its citizens now and for years to come. “The Royal Engineers are using their world-leading experience to train Ukraine’s bomb disposal experts, who can pass on these lifesaving skills to their own recruits and ensure a safer future for all Ukrainians.”

Christy Turlington has revealed that she had a last-minute panic before she shot the 'Freedom!' music video.

Volodymyr Zelensky met with Joe Biden at the White House on Thursday 21 September. The president of Ukraine arrived alongside First Lady Olena Zelenska and was seen shaking hands with Mr Biden and Jill Biden, First Lady of the United States. Mr Zelensky, who earlier visited Capitol Hill and the Pentagon, capped his visit to Washington with an Oval Office meeting. He said he felt “trust” between himself and top American officials and expressed gratitude for the defence support that has allowed his armed forces to “combat Russian terror”. Mr Biden added that the US and the American people are determined to “do all we can to ensure that the world stands with” Ukraine. Read More

Volodymyr Zelensky said he had a “very strong dialogue” with senators after his behind-closed-doors meeting on Capitol Hill on Thursday 21 September. The president of Ukraine made a trip to Washington DC this week to shore up US support for his nation. During his visit, Mr Zelensky met with the entire Senate, but only a select few House leaders attended a meeting on the other side of Capitol Hill. “We spoke about support, about the situation on the battlefield, about our class. I can’t share with you all the details, but I think we had a very strong dialogue with senators,” he told reporters.

Companies across the UK have been trialling a four-day work week over the past six months, with employees enjoying longer weekends for the same pay. The idea’s gaining traction around the world, with union workers in America recently demanding it from automobile manufacturers. But not everyone likes the idea. Local government minister Lee Rowley has demanded South Cambridgeshire District council put an end to their scheme and others think it will dent productivity and give workers minimal gain in their work life balance. India Burgess from the think tank Autonomy answers your questions on the four-day week.

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

A prankster wearing a transparent bin bag and shower cap made his way down the catwalk at New York Fashion Week before being bundled away by security. The man can be seen checking over his shoulder before strutting his stuff in front of the audience - who appeared not to notice he was an intruder. YouTuber Fred Beyer uploaded footage of the incident - which happened earlier this month - to his channel on 13 September. He walked the catwalk during a fashion show hosted by Creators Inc, an agency for social media influencers.

A Russian drone attack over the city of Lviv, Ukraine, early on Tuesday 19 September heavily damaged a warehouse facility and injured a 26-year-old man, according to the regional governor. Maksym Kozytsky reported that 15 out of 18 drones were intercepted. Footage from the ground shows flames raging from a warehouse, as firefighters battle to control the blaze. The state emergency service said the fire, caused by the drone attack, has reached 9,450 square meters. A total of 27 out of 30 Shahed drones were intercepted Monday night across Ukraine, according to the Air Force report. Read More

Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). Read More After Le Gavroche, Michel Roux is taking his cooking back to basics 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

Who are the artists behind the new Monday Night Football song, 'In the Air Tonight?' Get all the details here.

Watch the highlights from day two of London Fashion Week 2023 on Saturday (16 September), as Jourdan Dunn appeared on the runway during an emotional evening for Richard Quinn. The show, which was dedicated to the designer’s late father, brought Quinn to tears as he embraced his mother at the end. Elsewhere in the city, the Roksanda SS24 collection was shown on an outdoor catwalk at the Barbican Centre. Designer Roksanda Ilincic said she was inspired by 15th-century fresco paintings from the monasteries of her native Serbia.