A tentative agreement between striking screenwriters and Hollywood studios offers some hope that the industry’s dual walkouts may be over soon

This vibrantly green pasta recipe is one of my favourites in the book,” says Mimi Harrison, author of Beat The Budget. “Not only is it bright and Instagrammable, it’s also so delicious. The frozen spinach is reasonably priced and you don’t have to worry about it going off in the fridge. And the goat’s cheese provides creaminess, acidity and tang, all in one ingredient (hello, cost-effective!). “This is ideal for a speedy meal when you’re in a rush, or to serve to friends at a dinner party when you don’t want to spend half the night in the kitchen.” Goat’s cheese, spinach and basil linguine Serves: 5 Ingredients: 1 tbsp olive oil 1 onion, diced 500g linguine 3 garlic cloves, finely grated 160g frozen spinach 125g goat’s cheese 30g fresh basil Salt and pepper to taste Chilli flakes (optional) Method: 1. Set a non-stick pan over a medium heat and add the olive oil. Add the onion, season with salt and pepper and gently fry for four minutes. 2. Meanwhile, set a large pan of salted water over a medium heat and bring to a boil. Add the linguine and cook for two minutes less than the packet cooking time. 3. While the pasta is cooking and once the onions have softened, add the garlic to fry for a minute before adding the frozen spinach to the pan, along with 400 millilitres of the starchy pasta water. Increase the heat and cook the spinach and onion mix until the pasta is ready. 4. Add the spinach and onion mix to a blender with half of the goat’s cheese and the basil and blitz until smooth. 5. Drain the linguine and transfer back to the pan. Pour over the blended sauce and continue to cook over a low\medium heat. 6. After about two minutes, the sauce should thicken and coat the linguine. Serve with a sprinkle of any remaining goat’s cheese and a pinch of salt and pepper. Optionally, top with chilli flakes if you love a little heat. ‘Beat The Budget’ by Mimi Harrison (Ebury Press, £16.99). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Where to find the best Guinness in London – and how to spot a bad one

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NEW YORK--(BUSINESS WIRE)--Sep 18, 2023--

The US Supreme Court on Tuesday began hearing a series of cases that could result in a generational contraction in the power of federal agencies...

It’s that time of year again: Roll out of bed, step into fluffy slippers, light a candle, make yourself a hot tea, and cuddle up on your couch under a weighted blanket. Fall is officially cozy season, and that means living our coziest lives at home. So right now, we’re pulling out our favorite cozy clothing and festive home décor from years past (or buying new ones to refresh our space with).

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Marmite. You either love it or you hate it. Nigella Lawson loves it. “I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment,” she writes on her blog. She stumbled across a recipe for a “day-after-the-roast pasta dish” in Italian-British food writer Anna Del Conte’s memoirs and, realising Marmite’s potential as a replacement for the umami-ness of a stock cube, has been making a version of it on repeat ever since. “I haven’t as yet found a child who doesn’t like it,” she says. The simple and speedy dish requires just four easy-to-find ingredients: spaghetti, butter, parmesan (or vegan equivalent) and Marmite. Packed with saltiness and savouriness, Lawson’s spaghetti with Marmite makes for a tasty midweek meal and, as an added benefit, its main ingredient is also high in vitamin B. Nigella Lawson’s spaghetti with Marmite Serves: 4-6 Ingredients: 375g spaghetti 50g unsalted butter 1 tsp Marmite Original (8g) Freshly grated parmesan cheese (to serve) For vegans, replace the parmesan cheese and butter with a plant-based alternative. Method: Cook the spaghetti in plenty of boiling salted water, according to the packet instructions. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated parmesan cheese. Read More This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne 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

Even on a weekday, there's a queue at Tokyo's vegan Izakaya Masaka, including many tourists eager to try meat-free versions of Japanese classics like...