For the first time in about 30 years, McDonald's is increasing its royalty fee for franchise operators opening new restaurants in the US and Canada.

When the going gets tough, the tough go to the movies. Or so it seems in China, where

Dolly Parton says that she had to utilise what she could forage during her rural upbringing to create her own makeup.

It's Thursday, and with it comes a brand new Wordle puzzle for you to ponder.

Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Soon instead of logging onto Twitter, you might instead use X. At midnight last night,

I wouldn’t call myself a Swiftie. As an entertainment journalist, I have mad respect for Taylor Swift, the career she’s built, and the catchy bops and intimate lyrics that have won the singer 12 Grammys and dozens of other awards. I listen to Taylor’s Versions in solidarity with her fight to own her own masters. I appreciate she’s given a reported $55 million in bonuses to her tour workers, including $100,000 to each truck driver. I’m impressed that the Federal Reserve says her Eras Tour has boosted the US economy.

Bernie Ecclestone – the former supremo of Formula 1 – has pleaded guilty to fraud at Southwark Crown Court on Thursday but has been spared jail. The 92-year-old failed to declare more than £400 million of overseas assets to the government, namely a trust in Singapore with a bank account of around $650 million. He was sentenced to 17 months in jail, suspended for two years. He has agreed a civil settlement of £652,634,836 in respect of sums due to HMRC over the course of 18 years. The billionaire, who has courted controversy throughout his life, was in charge of F1 for over 40 years before relinquishing his role in 2017 when current owners Liberty Media took over the running of the sport. The Independent takes a look at Ecclestone’s life and times through his tenure in motorsport and beyond: 1930 – Ecclestone born on 28 October, son of Sidney and Bertha Sophia, in St Peter, Suffolk. 1952– Marries first wife, Ivy Bamford, at 21-years-old. They have a daughter, Deborah, born in 1955. The pair divorce in the 1960s. 1958 – Entered two F1 races as a driver, at Monaco and Silverstone, after purchasing two chassis from the disbanded Connaught Formula One team. Failed to qualify for either race. 1972 – Buys Brabham F1 team for £100,000. Tastes success with Nelson Piquet’s two world titles in 1981 and 1983, though only records a best result of second in the constructors’ championship. 1974 – Forms the Formula One Constructors Association (FOCA). Played crucial role in negotiating F1’s television rights. Becomes chief executive in 1978. 1984 – Slavica Radic, later his second wife, becomes pregnant and second daughter Tamara is born. Marries Radic in 1985. 1988 – Sells Brabham for more than $5 million to Swiss businessman Joachim Luhti. 1988 – Ecclestone’s third daughter, Petra, is born in London. 1997 – Embroiled in a dispute with the Labour Party over tobacco sponsorship of Formula 1, in contrary to the new government’s health position. After a meeting with prime minister Tony Blair alongside Max Mosley (a fellow Labour Party donor), the government make an exemption for F1. 2005 – Farce embroils the United States Grand Prix, with seven teams refusing to participate due to safety concerns over the Michelin tyres used. No compromise was reached, and only six cars (using Bridgestone tyres) started the race. 2008 – Radic files for divorce, which is settled in March 2009. She receives a reported settlement of $1 billion. 2009 – Crashgate. F1 descends into chaos after cheating scandal which saw Nelson Piquet Jr. deliberately crash a year earlier in Singapore to aid his team-mate, race winner Fernando Alonso. It later emerges, in 2023, that Ecclestone and then-FIA boss Mosley knew about the scandal at the time. Felipe Massa is now in the process of pursuing legal action for damages, having lost the 2008 world title to Lewis Hamilton. 2009 – Ecclestone widely condemned after remarks that were positive about Adolf Hitler. He said to The Times: “Terrible to say this I suppose, but apart from the fact that Hitler got taken away and persuaded to do things that I have no idea whether he wanted to do or not, he was – in the way that he could command a lot of people – able to get things done”. Ecclestone later apologised for his comments. 2012 – Marries vice-president of marketing for the Brazilian Grand Prix Fabiana Flosi, 46 years his junior. 2014 – Paid a £60 million settlement to end a bribery trial in Germany without admitting guilt. Prosecutors had accused him of bribery of banker Gerhard Gribkowsky. 2017 – Removed from position as CEO of Formula One Group after its £6.4 billion takeover by Liberty Media. Retains title of Chairman Emeritus until January 2020. 2020 – Ecclestone has first son, Ace (Alexander Charles Ecclestone), at age 89. 2020 – Criticised by F1 and Lewis Hamilton after comments made in wake of the murder of George Floyd. Ecclestone says to CNN: “In a lot of cases, black people are more racist than what white people are.” 2022 – Arrested by Brazilian authorities for illegally carrying a firearm while boarding a private plane to Switzerland. Ecclestone paid bail and was freed to travel to Switzerland. 2022 – Ecclestone says on Good Morning Britain that he would “take a bullet” for Russia president Vladimir Putin because he was a “first class person,” adding that Putin’s invasion of Ukraine was just a “mistake” that businessman make. He later apologised for his comments. 2023 – Pleaded guilty to £400m fraud. Sentenced to 17 months in prison, suspended for two years. Read More Lewis Hamilton gives blunt response to Felipe Massa’s legal action over 2008 F1 title F1 given new deadline by Felipe Massa’s lawyers – who label Lewis Hamilton title a ‘sham’ ‘More teams, less races’: FIA boss outlines aspirations for future of F1 F1 reveal unique Las Vegas GP schedule and ‘opening ceremony’ plans Lance Stroll ‘may have contravened FIA rules’ during furious outburst in Qatar

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Nothing can beat that blissful feeling when there's a long weekend ahead of you. Celebrating that extra day off with an impromptu trip sounds like an awesome plan to us, and when it comes to facilitating getaways that are low-effort, relatively affordable, and uniquely fun, Airbnb is your friend.

Famed for aftermarket PC components, Cooler Master now produces its own line of gaming desktops.

Tammy Slaton showed off her weight loss in stunning white floral dress