The Goole Pixel Watch 2 is here, less then a month after Apple launched its

Reservations for the Polynesian-themed dining room of Mama’s Fish House on Maui’s north shore typically book out a

Lewis Hamilton is out of the Qatar Grand Prix after a dramatic collision with Mercedes team-mate George Russell at the very first corner of Sunday’s race. Hamilton, who started third, drove around the outside of his team-mate, one place higher on the grid, and pole-sitter Max Verstappen before making contact with Russell’s machine. Hamilton was sent into the gravel with the right-rear of his Mercedes flying off in the accident. Both Hamilton and Russell pointed the finger at one another. “Come on, what the hell,” yelled Russell. “That is two races in a row.” Russell was sent spinning round in the incident before limping back to the pits for repairs. But Hamilton’s race was over. “Yeah, I got taken out by team-mate,” said Hamilton, 38. Russell was back on the radio. “Sorry guys, I wasn’t even looking,” he added amid a flurry of expletives. “I was focused ahead and he came from nowhere. “F*** I am lost for words. Honestly. I have just seen the replays on the TV screen. I couldn’t do anything. Totally sandwiched. “F***, come on.” Mercedes team principal Toto Wolff is absent from this race – his second in a row – as he recovers from knee surgery. But the Austrian came on the intercom in a move to calm Russell, 25, down. “George, let’s race now, and get the best out of it,” he said. Read More In his own words: Christian Horner on world champion Max Verstappen Angry Lance Stroll shoves personal trainer and storms out of interview Max Verstappen fastest in Qatar practice as he closes in on world championship Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher Lewis Hamilton reacts after first-corner collision with George Russell

It looks like Android phones — seemingly always a beat behind iOS in the eyes

Troy Smocks, who was sentenced to 14 months in prison following threats he posted on

At 3:46 am this morning Tesla tweeted a photo of its first cyber truck built

YouTubers PewDiePie and TheAnimeMan collaborated once again visiting a popular sushi restaurant in Tokyo's Tsukiji Outer Market

A chemical reaction that gives food flavour could have helped evolution, one study suggests. According to New Scientist, the Maillard reaction is when the temperature between sugars and amino acids rises above approximately 140°C. It often occurs in food such as toasted bread, meats and roasted vegetables. Caroline Peacock at the University of Leeds wanted to explore whether it could happen at lower temperatures. To do this, scientists added iron or manganese minerals to a solution made up of sugar glucose and the amino acid glycine. When the substance was incubated at 10°C, the process was sped up by around 100 times. The temperature is said to be similar to the seabed at the edges of continents. Peacock and the team discovered that the Maillard reaction also occurs on the ocean floor, where iron and manganese minerals are often found. If this is the case, it could cause the carbon in sugars and amino acids to be stored in "large, complex polymers that microbes find harder to ingest," Peacock said, as per the publication. Sign up for our free Indy100 weekly newsletter "If you can get your carbon through the 1-metre danger zone [at the top of the sea floor], where carbon generally is attacked and degraded and turned back into carbon dioxide by microbes, that will lock it away from the atmosphere," she explained. The team estimated that the minerals could lock away roughly 4 million tonnes of carbon every year. If this process didn't exist, the atmosphere could have warmed by a further 5°C over the past 400 million years, the study suggested. "This process has such a profound impact on atmospheric oxygen," she says. "Because complex life forms require higher levels of oxygen, as they’re more energetically demanding, we think it’s reasonable to surmise this process had a hand in creating conditions required for complex life." 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.

Scott Haraguchi left his GoPro running after catching a fish while out on his kayak fishing over a mile offshore from Kualoa in Windward Oahu

Nothing says comfort food like a classic lasagne. It’s great for feeding a crowd, freezes well, and the leftovers will keep you happy for days. With rich ragu, tender pasta and a golden, bubbling cheese crust, it delivers on the three pillars of good Italian home cooking – and in just 90 minutes, to boot. Cut corners at your peril – making the ragu and the bechemel from scratch is worth the extra elbow grease. Classic lasagne A classic Italian dish – great for lunch or dinner. Recipe by: Aldi Serves: 4 Prep time: 20 minutes | Cooking time: 70 minutes Ingredients: 500g steak minced beef 1 large onion 1 stick celery 1 red pepper 2 cloves garlic 400g tin chopped tomatoes 2 tsp paprika 2 tsp pesto 1 tsp dried oregano 25g tomato puree 25ml olive oil 1 beef stock cube 6 sheets lasagne pasta 50g plain flour 60g butter 650ml semi skimmed milk 100g soft cheese 1 tsp English mustard 80g grated mature cheddar cheese Sea salt, white and black pepper Method: Peel, halve and finely chop the onion. Peel and mince the garlic. Wipe the celery and finely chop. Finely chop the red pepper, discarding any pith or seeds. Heat the oil in a large saucepan. Add the onions, garlic, pepper and the celery. Sauté for a few minutes, then add the mince and brown. Add the tinned tomatoes and crumble over the stock cube. Add the pesto, paprika, tomato purée, oregano and season with some salt and plenty of black pepper. Bring to the boil, then turn down to a simmer. Cook for 20 minutes, without a lid, stirring occasionally. Pre-heat the oven to 200C/400F/gas mark 6. Meanwhile, make the white sauce. In a medium saucepan melt the butter. Then add the flour and cook for a minute. Add the milk, white pepper and the mustard. Slowly bring to the boil, stirring as you cook. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese until you have a smooth, thick sauce. Put half the meat mixture in the bottom of the dish, then lay 3 slices of the pasta on top in a line. Pour over half the white sauce. Sprinkle over half the grated cheese. Then repeat with the remaining ingredients. Bake in the oven for 40 minutes until browned. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook

It looks like Two Point Campus is due for a healthy injection of Two Point

Prince Harry is expected to return to the U.K. next month to attend a charity awards ceremony on the eve of the first anniversary of Queen Elizabeth II’s death