The new boss of Alton Towers-owner Merlin Entertainments Ltd. has urged the UK government to bring back a

Twenty years in the making, the finale of The Venture Bros. had finally arrived in

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

Tapestry Inc., with Coach, and Capri Holdings Ltd., with Michael Kors, have been battling for nearly a decade

From Hollywood to auto production lines, U.S. labor unions are once again in the national spotlight

Black Friday online shopping hit a record high this year in the United States. According

A cooking teacher who lost her sense of taste and smell and “never fully recovered” after catching Covid last summer has decided to shut her business because she can no longer gauge the quantity needed or quality of ingredients in her dishes. Raisa Ali, 51, said to continue teaching people how to cook Indian food would be like “the blind leading the blind” as her sense of taste and smell have never been the same since she caught Covid in July 2022. The mother-of-three, who lives in Kingston, south London, knew “something was missing” after her husband Akbar, 52, and her students found she was being heavy-handed with the spices but could not tell the difference. Raisa made the difficult decision to close her Sweet Sultry Spice cooking school after teaching a class how to make the Indian spice mix garam masala and realising that, while she knew the recipe from memory, she could not smell the pungent ingredients. Covid has “killed the joy of cooking” and dried up her source of income, but Raisa has now accepted what happened and is looking for a fresh start. Raisa, who has three sons, twins Zain and Zakir, 16, and Yusuf, 19, said: “I can’t dwell on this anymore and just have to move forward. “My main mode of cooking and learning and teaching has been to follow my nose. “I used to make my students take whiffs of everything at every stage. “I decided to close the school because when I lost my sense of taste and smell, my passion died. “Covid killed the most important part of food for me.” Raisa started giving cooking classes in her kitchen after completing a nutrition course in 2018 and taking advice from a friend. “I did a one-year nutrition course and started working online, trying to build a small business, but it wasn’t going anywhere and I was feeling very isolated,” she said. “A friend of mine came over and said ‘you’re doing it all wrong, why don’t you just open a cooking school’. “I was scared but she was like ‘feel the fear and just do it anyway.” She soon found herself giving two or three classes per week to groups of around five people for between £60 and £70, teaching them to cook Indian cuisine. “People would come over to my house and they wouldn’t leave – it was great,” said Raisa who moved to the UK in 2008 after her husband was transferred to the country for work. “It was a really great experience and then when it went away, I just thought now what am I going to do?” Just when her budding business started taking off, bringing in between £500 and £800 per month, Covid struck. “Suddenly Covid’s happening and from one day to the next the business totally died,” she said. “The income that I had was gone and everything that I had built was gone. “I spent that first year (2020) feeling sorry for myself.” Then while travelling back to her native California, in July 2022, Raisa caught Covid and spent two weeks in bed. “I spent the first two weeks in bed and then started to recover slowly,” she said. “When I came back, I had brain fog, I couldn’t smell things properly and I couldn’t taste things properly.” She noticed her taste buds were not firing on all cylinders after eating some tortilla chips which tasted like “cardboard”. “I’m eating them and thinking, I don’t understand, what is this?” she said. “And it has just never come back properly.” While Raisa started to recover after spending two weeks in bed, some of her symptoms lingered for months. Once lockdown rules lifted, Raisa went back to giving cooking classes, but it was not the same. In January 2023, while teaching a group how to make garam masala from scratch, Raisa’s sense of smell was put to the test. “When they could smell it across the room then I knew, at that point, that this wasn’t going to work for me because it would be like the blind leading the blind,” she said. “I remember telling my customers, look I’m telling you everything from memory and my past experience because I don’t have have my sense of taste and smell. “Isn’t that depressing?” On another occasion, she was cooking a chicken dish and a student asked about the ingredients but Raisa could not “taste anything”. “It turned out it was black pepper but I couldn’t even taste it,” she said. Her husband and children also started picking up on strong flavours which appeared relatively mild to her. “I knew something was missing because when I cooked things for my husband he would say ‘oh, you put a lot of this in’,” Raisa said. “But I could not tell the difference.” Even to this day, Raisa says she has not fully recovered her sense of taste and smell. “If I would sum it up, Covid killed the joy,” she said. “I just feel like I don’t want to bother anymore because I feel like my drive is gone. “So I decided, either I can be upset about it or I can reinvent myself again.” Raisa has decided to see her Covid nightmare as a positive step towards new beginnings. “If you are cooking something, you have to be able to smell and taste the ingredients and I knew I couldn’t do that so I decided it was time for a complete shift,” she said. She has not been to see a doctor about her long-lasting symptoms as she believes there are many other people who are “far worse off” and that the NHS already has “too much on its plate”. She is now looking to explore other business opportunities which do not rely on having a sense of taste and smell. “Sustainable living” is one area in which Raisa is particularly interested, but what this will look like in practice remains to be seen. “I want to get rid of my carbon footprint,” she said. “I don’t need to prove anything to anyone, it’s just what I want to do.” For more information about next steps, follow Raisa on Instagram. Read More Covid Inquiry could see unredacted Johnson WhatsApp messages despite legal clash I decide what’s relevant, says Covid inquiry chair in Boris WhatsApp row Covid Inquiry head making ‘no comment’ on legal row over Johnson messages Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Summer brings days out, holidays and festivals, but for those with lung conditions it can also be a risky time of year. High pollen levels, pollution, heat, and even smoke from things like BBQs can be dangerous, so it’s important to know what precautions those who are vulnerable need to take, say Asthma + Lung UK. “We all look forward to summer and all the fun it brings with it, but people with asthma and other lung conditions must be careful to keep themselves safe too,” says Erika Radford, head of health advice at the charity. “Things like hot weather, dust in the atmosphere, or higher levels of pollen can make it harder for those with lung illnesses to breathe. Strong emotions, stress and even laughing a lot are also known asthma triggers, so we want people to be armed with the knowledge they need to protect themselves while enjoying themselves in the sun.” Here are the summertime triggers to look out for and how people with lung conditions can protect themselves. 1. Hot weather “Hot weather can be problematic for people with asthma or other lung conditions, because warmer air can cause the airways to narrow, leading to coughing and shortness of breath,” says Radford. “Strong sunshine also causes the level of ozone and other air pollutants in the atmosphere to rise, which can trigger symptoms.” She advises using your preventer inhaler regularly as prescribed and carrying your reliever inhaler everywhere. “Staying out of the heat and in shaded areas as much as possible and cooling down with a handheld fan can help relieve breathlessness. Keep hydrated with regular cold drinks and take a cool shower if you become too hot.” Also, make sure you keep inhalers in a cool place out of direct sunlight, so they continue to work well, and in a cool bag when you’re out and about. “Don’t add any ice to the bag though, as your inhaler needs to be kept dry,” she says. 2. Pollen Pollen levels tend to be highest between May and September. “Pollen is a trigger for almost half of people living with asthma and a quarter of people with chronic obstructive pulmonary disease (COPD),” Radford says. Again, minimise the impact of pollen with your inhalers. “Taking antihistamines or using a steroid nasal spray to reduce their allergic reaction to pollen is also really important,” she adds, “As it’s this allergic reaction that can cause your airways to narrow and fill with mucus, potentially setting off an asthma attack.” 3. Aerosols “Sweating more in the heat means you may want to carry things like deodorant or hairspray with you while commuting to work. But some of these sprays contain volatile organic compounds (VOCs) which can cause irritation to the lungs and may increase the risk of experiencing symptoms or having an asthma attack,” Radford suggests. “If you live with a lung condition, your airways are more likely to be irritated, so try to use allergy friendly and chemical-free products, which have lower levels of VOCs and are usually fragrance-free, on your travels.” You may also benefit from using solid products, like roll-on deodorant. Unlike sprays, these won’t get into the air for you to breathe in. 4. Dust Dusty holiday homes, camping equipment or sun loungers that have been kept in storage can contain dust mites, which many people with lung conditions like asthma are allergic to. This allergic reaction can cause your airways to inflame and produce more mucus, Radford says. If you’re getting dusty items out of storage, vacuum them or wipe them down with a damp cloth before use, ideally outdoors – or get someone else to do this for you. If you use airtight plastic bags or boxes when you pack the items away again, they are likely to get less dusty through the year when not in use. Make sure you carry antihistamine medicine in case your dust allergy is triggered. 5. Smoke There are likely to be people puffing away on cigarettes or vapes outdoors when the weather is nice, and it’s wise to stay away from them if you have a lung condition. “Smoking and breathing in secondhand smoke can not only make existing symptoms such as breathlessness worse and trigger asthma attacks, it can also cause many lung conditions, including COPD, obstructive sleep apnoea (OSA), and lung cancer,” says Radford. “Smoke from BBQs or grills can also trigger asthma so if you are hosting a gathering, try and get someone else to cook and stand well away from the area.” 6. Mould Hot, damp environments like the inside of a tent can be breeding grounds for mould spores, which can grow in damp places in just 24 hours, says Radford. “If you are allergic to mould, this can cause symptoms like coughing, wheezing or sneezing. In those with asthma, it could trigger asthma symptoms. Exposure to mould can also cause an allergy or hypersensitivity to it, or a fungal infection within the lungs.” So if you are going camping this summer and do notice mould or a damp and musty smell in your tent or on sleeping bags, make sure it’s removed and they’re fully dried and aired afterwards. For more information on how to stay safe with a lung condition visit asthmaandlung.org.uk or call the Asthma + Lung UK helpline on: 0300 222 5800. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Imposter syndrome – what is it and why does Kim Kardashian have it? The best TV shows, books and podcasts about Windrush How can I be a better ally to trans people right now?

Is there an alcoholic in your life? We don’t often talk about the people whose lives have been affected by someone else’s drinking – but the impact on loved ones, family and partners can be immense. For Alcohol Change UK – the charity behind Alcohol Awareness Week (July 3-9) – it is important that loved ones of alcoholics know they are not alone. According to a new survey commissioned by the charity – which is not anti-alcohol but working towards ‘alcohol change’ and to reduce the harm it causes – some 19% of drinkers consider alcohol to be an “essential” in their shopping basket, with 15% of people worried about the amount of alcohol someone in their household has been drinking. “Far too many lives are tragically cut short each year due to alcohol, with the latest figures on the number of alcohol-specific deaths at a record high. At the moment, 600,000 people in the UK could benefit from alcohol treatment but the vast majority are not receiving it,” said Andrew Misell, Director for Wales at Alcohol Change UK. “It can be heart-breaking to see someone close to you struggle with alcohol problems. But it is not only the drinker who is affected – their loved ones can feel the effects too. The pressures of caring for someone who is drinking heavily can be overwhelming,” Misell adds. “But by encouraging them to seek support, you can really improve their health and yours.” Is somebody close to you an alcoholic? Here are some key pieces of advice that may be helpful… Visit your GP Seeing your GP could help you address any anxiety you may be grappling with. They can offer professional and nuanced advice that will help you communicate how you really feel to a loved one who needs to stop drinking, and steer you towards your own mental health support if necessary. “Living with someone who is struggling with an alcohol problem can be exhausting. You will want to do the best you can for your loved one, but your relationship with them is bound to be strained. You may no longer feel able to trust them,” Misell said. “They may well be neglecting family duties, and their moods may swing erratically. It’s important you find some time and space for yourself and for your own concerns and interests.” Also, anyone is allowed to contact the GP or safeguarding anonymously if, for instance, there is a parent with alcoholism looking after young children. Reach out to family support services Whatever your relationship with the person with an alcohol problem, other people will have had, or be having, similar experiences. Connecting with them at one of the many family support services across the country can be really helpful. “It may be worth you seeking out support from a families’ organisation like Adfam or Al-Anon, where you’ll be able to connect with others who are in the same boat as you,” Misell said. Bottled Up, meanwhile, offers information and advice for family members living with someone who is alcohol-dependent. The founders of the organisation are a therapist and a psychologist who have direct experience with alcoholism. Al-Anon provides free meetings where the family and friends of alcoholics can listen to the shared experiences of those in a similar positions. Al-Anon also has a separate arm for children aged between 12-17 called Alateen, where teenagers can share their experiences and find support, while also learning about the nature of the illness. Think about the four aspects of their health Before sitting down to talk about what is going on with a family member who is drinking too much, it might be a good idea to be prepared about what you need to say. This could be a helpful step in deciding what actions to take in order to seek help, too. Dr Niall Campbell, Priory consultant psychiatrist and addictions expert, based at Priory Hospital in Roehampton, southwest London, suggests thinking about these four aspects of their health first: physical health, mental health, relationship health and their work health. “Are they falling over? Have they injured themselves? Have they been drinking to the point of amnesia? Blackouts? Are they hungover and sick in the morning? Have they gone to see their GP? Some results, such as high blood pressure, could be a good indicator,” Campbell said. “And then mentally, is it making them depressed? Are they irritable? Do they seem ashamed or guilty? Is their drinking adversely affecting relationships between a husband and wives, siblings, children, and parents? “When it comes to their work, are they missing it? Are they late going into the office and saying they can’t do their job properly because they’re drinking at home? This is a big problem since the lockdown.” He suggests doing this with a third party that’s already aware of the situation, so you can pull together more concrete examples. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live The history of royal fashion at Wimbledon How to be waterwise in your garden this summer Every Barbie-inspired outfit Margot Robbie has worn so far

Across TikTok, side-by-side faces are portraying the present and the future: how a person looks

DES PLAINES, Ill.--(BUSINESS WIRE)--May 29, 2023--

A US woman who wrote a book on dealing with grief after the death of her husband has been...