List of All Articles with Tag 'li'

After last year’s televised ceremony yielded the lowest-ever ratings for the awards presentation, Oscars bosses have announced Raj Kapoor as executive producer and showrunner of the 2024 Academy Awards show.

With nearly all votes counted, President George Weah and his Joseph Boakai are running neck and neck.

Liam Gallagher and John Squire have reportedly been working on a joint record.

The housing sector accounts for a third of China's economy, whose post-pandemic recovery has been sluggish.

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

Analysis of satellite images provides evidence that dozens of Darfur villages have been burned down.

Girls miss more school or college days due to periods than any other reason – including colds, mental health or truancy, according to a new report. Periods cause girls to be absent from school or college for three days a term on average, compared with colds and flu (2.6 days), mental health (1.9 days) and truancy (1.2 days), the data released by washroom provider phs Group has revealed. This equates to 54 lost education days over the course of their teen years, the equivalent of 11 academic weeks. The findings form part of phs Group’s Period Equality: Breaking the Cycle report, now in its third year, for which Censuswide polled 1,262 girls aged 13-18 years across the UK. The majority (82%) cited cramps as the main reason for this, while almost one in five (19%) said they stay away from lessons because they’re embarrassed about being on their period, and one in 12 (8%) said it’s because no period products were available to them. This is despite the introduction of period equality measures in recent years, designed to improve access to free period products in education settings. “It’s important to recognise that huge advances have been made in giving girls access to free period products in schools across the UK. What we must do now is close the gap between providing schools with all the products they need and getting them into the hands of any girls that need them, for whatever reason,” said Kelly Greenaway, period equality lead at phs Group. “We know from our own data providing schools with products, that they have more than enough for their girls, so we need to tackle the misconceptions around free access to products in washrooms, and the stigma and shame that goes hand-in-hand with failing to have open conversations about menstruation.” Since the launch of the Government’s Period Product Scheme in January 2020, which provides free period products to education settings in England, via phs Group, 99% of secondary schools and 94% of post-16 organisations have ordered products through the scheme. However, the report published today highlights how periods remain a barrier to education for many girls – with the number of girls missing school due to their periods almost the same for the 2023 findings (54%) as the findings in 2019 (52%), before free sanitary product schemes were introduced. Despite the roll-out of such schemes, over half (52%) of the students surveyed said they did not find period products freely available in their school and college settings, while one in seven (14%) said they did not know if they were available. To help tackle the issue and raise awareness, phs Group is launching a new period equality podcast – called The Blobcast: Free The Period – hosted by menstrual wellbeing and confidence educator Kasey Robinson. Robinson said: “I know too well about the barriers facing so many of us when it comes to our menstrual health. It’s simply not enough to blame absenteeism figures on access to products alone. “On the ground, the story is clear: we aren’t being educated, supported and informed enough about periods. Menstruation is still a taboo subject, and our experience is a secret to keep to ourselves and something we feel forced to hide. In education settings, this is leading to more and more girls staying away from school. “Without workshops, learning resources and the support for and from teachers and caregivers, this issue will stay the same, or get worse,” Robinson added. “It should not be a revolutionary act to teach people about periods, it’s a right. We need to break the cycle of shame and encourage open and honest conversations about periods – exactly what The Blobcast is seeking to do.” The Blobcast: Free The Period launches on all free streaming platforms on October 18. More information can be found at www.phs.co.uk/TheBlobcast.

Ugandan police call it a "cowardly terror attack" in which two tourists and their guide were killed.

History demonstrates that same-sex love flourished in ancient and medieval India in various forms.

President Joe Biden is on his way to Israel for one of the most complicated diplomatic trips of his presidency, an extraordinary high-stakes trip to a region gripped by violence in the aftermath of Hamas' attacks and Israel's subsequent response.

A new report says that crash and fatality rates among drivers under 21 have fallen dramatically in the U.S. during the past 20 years but young drivers are still the riskiest group behind the wheel

From Knotts Scary Farm to Eastern State Penitentiary, these haunted attractions are worth a visit this Halloween season.