A Sri Lankan jail witnessed a rare moment of accord last year when both prisoners and guards clamoured to greet its newest inmate: the man...

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PASADENA, Calif.--(BUSINESS WIRE)--Jun 22, 2023--

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Lewis Hamilton said the racist abuse aimed at Real Madrid winger Vinicius Junior evoked painful memories from his own career. Brazil international Vinicius was subjected to monkey chants in his side’s 1-0 defeat at Valencia in LaLiga last weekend. Valencia were given a partial stadium ban for five matches plus a fine of 45,000 euros (£39,000) – a punishment the club called “totally disproportionate” – while Real, who said the incident constituted a “hate crime”, filed a complaint with the Spanish State Attorney General’s Office. Hamilton, Formula One’s sole black driver, experienced racist abuse in Spain at Barcelona’s Circuit de Catalunya in 2008. He also revealed earlier this year he had bananas thrown at him and was repeatedly called the “n-word” at school. Speaking ahead of this weekend’s Monaco Grand Prix, the 38-year-old said: “It really hits home for me. “It really brings up emotions about things that I experienced, whether it’s back in the UK or whether it was when I was racing in Italy or in France or in Spain. It can be so hurtful the things that people say. “It’s devastating to think that in 2023 we’re still seeing these things and hearing these things. “Firstly, he’s [Vinicius Junior] been incredibly brave. It is amazing what so many of these athletes that are experiencing that on the pitch are doing in terms of standing tall, standing strong and continuing to be humble and not being reactive but being responsible. “There is no room for discrimination in society today. Sports need to do more, we all need to continue to do more. If we see it, and hear it, we need to do something about it.”

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I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

SEATTLE--(BUSINESS WIRE)--Sep 6, 2023--

It can be hard to watch all 162 games of your favorite baseball team's season,