Netflix isn't shipping DVDs anymore, but it's apparently planning on opening actual physical stores soon.

Dare we say it but, at long last, summer finally seems to be on the horizon — in fact, it’s so close that we can practically taste the Aperol. But before we dust off our sandals, load up on SPF, and declare it yet another hot girl summer, we’re starting with the easiest summer upgrade to enjoy right now: nail polish.

Guy Hands has stepped down as chairman and chief investment officer of Terra Firma after more than 20

With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. Crumble some manouri cheese over, and add your micro basil (optional for garnish/presentation) . Read More How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu

This content originally appeared on Mashable for a US audience and has been adapted for

Since it sank on its maiden voyage more than a century ago, the Titanic has had an unshakeable grip...

By Blake Brittain Yum Brands' Taco Bell prevailed on Tuesday in its self-described bid to "liberate" the phrase

Take a look at the Madison Beer workout routine and her diet plan in an extensive depth

These days, you'd be hard-pressed to find anything at the store for under a dollar. But on Monday, in honor of National Cheeseburger Day, McDonald's customers will be able to get a double cheeseburger for just 50 cents, only 45 cents more than what the chain's original hamburger cost in 1948.

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Doctors have called for the elimination of daylight saving time citing potential harm that may result from the practice. Daylight saving time is a practice of setting the clock forward by an hour beginning on the second Sunday in March in order to use light from the sun for longer. Once winter arrives, clocks are then set backwards an hour, ending the practice around the first Sunday of November, so people can get an extra hour of sleep. Doctors from the American Academy of Sleep Medicine (AASM) called for an end to the practice, citing potential harms that can result due to changes to and from daylight saving time. Instead, they are in favour of setting standard time, which is the time when the clocks are set back in the fall, permanently. Doctors say such a permanent standard time aligns best with the human body’s natural inner clock. “By causing the human body clock to be misaligned with the natural environment, daylight saving time increases risks to our physical health, mental well-being, and public safety. Permanent standard time is the optimal choice for health and safety,” Adeel Rishi, chair of the AASM Public Safety Committee, said in a statement. AASM had previously shown in a study in 2020 that Daylight Saving Time (DST) is linked to “increased risks of motor vehicle accidents, cardiovascular events, and mood disturbances” as people annually “spring forward” to adopt the practice. Previous research has also found that pushing the clock back an hour can impact mental health. An analysis of data from more than 185,000 Danish people found an over 10 per cent rise in depressive episodes during the shift from summer time to standard time. The position to end DST is also supported by previous statements adopted by organisations such as National Sleep Foundation and the American Medical Association. “Permanent standard time helps synchronize the body clock with the rising and setting of the sun. This natural synchrony is optimal for healthy sleep, and sleep is essential for health, mood, performance, and safety,” James A Rowley, president of the AASM, said. However, the US Senate has passed The Sunshine Protection Act in March 2022, which would make US daylight saving time permanent. But this bill still requires approval by the House and president Joe Biden to be coded into law. Read More Here’s what a sleep expert says about the time change as clocks change in US Daylight saving time 2023: When do the clocks go back in the US? This is what changing the clocks can do to your health Mother of newborn triplets shares how they react differently after eating Stephen Fry uses walking stick after breaking his leg, pelvis and ‘a bunch of ribs’ Mother’s song about how easy it is to be ‘such a good dad’ goes viral

To undercut its fast-growing rivals, Subway is making a big change to its meats.