United Kingdom food News API

Supported Countries - 165

Afghanistan

Albania

Algeria

Angola

Argentina

Australia

Austria

Azerbaijan

Bahamas

Bahrain

Bangladesh

Barbados

Belarus

Belgium

Belize

Bermuda

Bhutan

Bolivia

Bosnia And Herzegovina

Botswana

Brazil

Brunei

Bulgaria

Cambodia

Cameroon

Canada

Cape Verde

Cayman Islands

Central African Republic

Chile

China

Colombia

Comoros

Congo

Costa Rica

Croatia

Cuba

Cyprus

Czech Republic

DR Congo

Denmark

Djibouti

Dominica

Dominican Republic

Ecuador

Egypt

El Salvador

Estonia

Ethiopia

Fiji

Finland

France

French Polynesia

Gabon

Georgia

Germany

Ghana

Greece

Guatemala

Guinea

Haiti

Honduras

Hong Kong

Hungary

Iceland

India

Indonesia

Iran

Iraq

Ireland

Israel

Italy

Ivory Coast

Jamaica

Japan

Jordan

Kazakhstan

Kenya

Kuwait

Kyrgyzstan

Laos

Latvia

Lebanon

Libya

Lithuania

Luxembourg

Macedonia

Madagascar

Malawi

Malaysia

Maldives

Mali

Malta

Marshall Islands

Mauritania

Mauritius

Mexico

Moldova

Monaco

Mongolia

Montenegro

Morocco

Mozambique

Myanmar

Namibia

Nepal

Netherland

New Zealand

Niger

Nigeria

North Korea

Norway

Oman

Pakistan

Palestine

Panama

Papua New Guinea

Paraguay

Peru

Philippines

Poland

Portugal

Puerto Rico

Qatar

Romania

Russia

Rwanda

Samoa

Saudi Arabia

Senegal

Serbia

Singapore

Slovakia

Slovenia

Solomon Islands

Somalia

South Africa

South Korea

Spain

Sri Lanka

Sudan

Sweden

Switzerland

Syria

Taiwan

Tajikistan

Tanzania

Thailand

Tonga

Tunisia

Turkey

Turkmenistan

Uganda

Ukraine

United Arab Emirates

United Kingdom

United States Of America

Uruguay

Uzbekistan

Vanuatu

Venezuela

Vietnam

Yemen

Zambia

Zimbabwe

Get food headlines from United Kingdom with our JSON API.

🔑 Get API key for the United Kingdom food News API

Country Parameter

The country paramter for the United Kingdom is GB.

Some example queries:

Below is the search query to fetch random 100 news-sources of United Kingdom.

https://newsdata.io/api/1/sources?country=gb&apikey=YOUR_API_KEY

Some of the well known sources

Live Example

This example demonstrates the HTTP request to make, and the JSON response you will receive, when you use the News API to get food headlines from United Kingdom.

Food Headlines from United Kingdom

https://newsdata.io/api/1/latest?country=gb&category=food&apikey=YOUR_API_KEY

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      • "article_id": "512cea45c3e71f91644c9d1897285ad7",
      • "title": "People Are Sharing Local Customs They've Seen Abroad That America Should Seriously Adopt",
      • "link": "https://www.buzzfeed.com/hannahloewentheil/global-customs-america-should-adopt",
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      • "description": "\"In Peru, everyone stays seated when the plane lands. Then the flight attendants walk back a few rows at a time and signal that section to stand, grab their bags, and exit the plane. This makes the process so simple and peaceful.\"View Entire Post ›",
      • "content": "Whenever you travel somewhere new, you probably notice some unique customs that feel very different from life at home. Redditor ButtPlugForPM asked, \"What is something from another culture that you wish more people would adopt ?\" Here are some of the traditions and customs from abroad that people would love to see in the US. 3. \"I wish it were commonplace for kids to learn a second language. The only bilingual people in our country are those who are raised in bilingual households or did an exchange program (and that’s only if the parents even prioritize it). In many other countries, learning a second language is the norm in school from a young age.\" — Rare-Condition434 6. \"I love the Maori tradition of a funeral taking two weeks after someone passes so you actually take time to process your grief.\" — TinyLittlePanda 9. \"The German rule of Sunday being a quiet time. I would love to have just one Sunday that isn’t full of leaf blowers, drilling, or revving engines.\" — Fun_Anybody6745 12. \"In Sweden, parents get 480 days of parental leave, which is shared equally between the parents. Single parents get all of it. All but 90 of those days (per parent) can be transferred between the parents (or to somebody else) as they choose. It's paid by the government at 80% of your salary, up to a certain maximum amount that would put you at slightly above the median wage.\" — vivaldibot 15. \"From Australia, the concept of 'the long lunch' is where people have a relaxed, multi-hour meal to connect and enjoy each other's company. It fosters meaningful conversations and a slower, more mindful approach to life that the world could benefit from.\" — SereneeStarlet Do you have something to add? What is a custom or norm you've noticed while traveling in another country that would improve American life? Tell us in the comments on in this anonymous form .",
      • "pubDate": "2025-03-30 22:01:04",
      • "pubDateTZ": "UTC",
      • "image_url": "https://img.buzzfeed.com/buzzfeed-static/static/2025-03/19/14/thumb/2-9x2DiN-.jpg?0%2C0=&crop=1999%3A1333&resize=1250%3A830",
      • "source_id": "buzzfeeduk",
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      • "article_id": "47bee89d67ebcd1b55157bd1e8981139",
      • "title": "'Life changing' scrambled egg hack is so simple but barely anyone does it",
      • "link": "https://www.express.co.uk/life-style/food/2034611/scrambled-egg-hack-simple",
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        "keywords": [
        • "food"
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        "creator": [
        • "Brian Dillon"
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      • "description": "Scrambled eggs are an easy dish to make but there is one simple hack to make sure they come out perfect that not many people know about.",
      • "content": "There is a simple scrambled egg hack that not many people know about and it's one that is super easy to do. Scrambled eggs can be made a number of ways and there are plenty of tips and tricks to make sure they are as tasty as they can be. You can add ingredients like cream or cottage cheese to change the texture or you can cook them for longer on a lower heat to make sure they are creamier. However, there is an even simpler hack to know about and it's surprising that not more Brits are aware of it. A few people on TikTok have shared how they make their scrambled eggs better with a simple trick. They cook the egg white before they break the egg yolks. One TikTok user has shared this hack, revealing she discovered it online when another person shared a clip of it. In the clip, she can be seen cooking the egg whites first, scrambling them on the pan while the yolks stay in tact. \"The girl who said you need to cook the egg whites first and then break the yolk for the perfect scrambled eggs on here [ TikTok ] literally changed my life,\" TikTok user @emilyboil said. She can be seen breaking the egg yolks afetr the whites have cooked on the pan. She then mixes it all together, showing how it appears darker than scrambled eggs tend to be when they are whisked before they are cooked. Traditionally, scrambled eggs are cracked and whisked with milk before they go on the pan. They can also be made in the microwave if you are stuck for time, but the best results are achieved when you cook them on a pan. Other TikTok users shared their thoughts on the clever trick. One person was baffled, writing in the comments section of the video: \"You guys dont whisk the yolk and the whites together in bowl first?\" Another joked: \"Everybody knows the only proper way to make scrambled eggs is to have full intentions of making an omelette.\" A third shared: \"I have been doing this all my life and its the perfect way to do it.\"",
      • "pubDate": "2025-03-30 21:02:00",
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      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2034611_1.jpg",
      • "source_id": "expresscouk",
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      • "article_id": "9bf2e0e79bc686f46cba54ab1d7236a9",
      • "title": "Michelin-trained chef hosts 'incredible' workshop for Essex University students",
      • "link": "https://www.gazette-news.co.uk/news/25025048.michelin-trained-chef-hosts-workshop-university-essex/",
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      • "description": "Rowen Halstead has worked at top restaurants, including Cambridge’s two-star Michelin Midsummer House hosted the special workshop",
      • "content": "STUDENTS at an award-winning hospitality school in Colchester have been given top tips from a Michelin-trained chef. Essex University's Edge Hotel School students learnt how to cut food waste with the help of Rowen Halstead. As part of national Food Waste Action Week, second-year students attended a special workshop led by chef and food waste campaigner Rowen . He has worked at top restaurants, including Cambridge’s two-star Michelin Midsummer House. During the session, Rowen shared eye-opening statistics about food waste in the hospitality industry, telling students that 40 per cent of food in restaurant kitchens is thrown away rather than eaten. To inspire them to think creatively about reducing waste, he demonstrated how to make pasta using stale bread, ricotta cheese from leftover milk, and pesto from surplus salad leaves. The workshop was part of a wider initiative at Edge Hotel School. The students have also been working with Colchester Food Bank and the food industry campaign Guardians of Grub to promote waste reduction ideas. “It’s really important that the next generation are conscious of the issue of food waste, but also that they know what they can do to prevent it,” Rowen said. “Small changes in a restaurant’s approach can make a huge difference.” Sustainability lecturer Dimitri Lera, who organised the event, said he was proud of how students had embraced the challenge. “Students are the people who will make change happen in the future,” he said. “Hopefully, they will become more sustainable professionals within the industry – I’m really proud of the work they’ve done.” One of those students, Jessie Jacobs, has been helping to spread the sustainability message on campus. She and her classmates created a social media reel to encourage their peers to think about food waste. “It’s shocking to learn how much gets wasted,” Jessie said. “In future, I’d like to be able to look at items on a menu which tend to get wasted and make changes to stop that from happening.”",
      • "pubDate": "2025-03-30 16:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://www.gazette-news.co.uk/resources/images/19231636/?htype=0&type=app",
      • "source_id": "gazette_news",
      • "source_priority": 787827,
      • "source_name": "The Gazette",
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      • "article_id": "81ae231a1ea41c020d54a7d7a67bfc13",
      • "title": "Air fryer frittata is 'golden' and 'perfect' for lunchtime - ready in just 20 minutes",
      • "link": "https://www.express.co.uk/life-style/food/2034539/air-fryer-frittata-lunch-recipe",
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        "keywords": [
        • "food"
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        "creator": [
        • "Sydney Evans"
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      • "description": "It's packed with protein and makes deciding what to eat for lunch a straight-forward and nutritious choice.",
      • "content": "Figuring out what to make for lunch each day can sometimes feel like quite the chore, especially when it comes to finding a recipe that doesn’t take too long to prepare and will leave you full for the rest of the day. BBC Good Food have shared a recipe for an air fryer frittata, made using a few leftover ingredients found lying in the fridge. While their recipe called for feta, sweet potato and onion, you can experiment and add your own combination of ingredients, with popular variations using mushrooms, spinach or ricotta, and even bacon if you prefer meat. A great way to get essential protein in your diet, frittatas are a quick lunchtime meal that you can also pack full of tasty ingredients. Using an air fryer means you can also prepare and cook your lunch in as little as 20 minutes, and swap out ingredients as you feel, making it a versatile dish that quickly becomes a staple. In the caption for the video shared on TikTok , they described the air fryer as “a total game-changer when it comes to quick and easy lunches\". Before getting started, gather the ingredients you want to use in your frittata, sticking to around two or three fillings so as not to overcrowd the frittata and disturb the flavour. The recipe posted by BBC Good Food recommends roasting any leftover veggies that you have lying around beforehand. Once you have your fillings prepped, it will only take 12 minutes in the air fryer, making it a quick lunch that can be easily prepared ahead of time, or on the day. Thrown into one dish, it will come out gorgeous and golden using an air fryer. Ingredients Six large eggs 100g crumbled feta Two sweet potatoes, cooked and cut into chunks One red onion cut into wedges Handful of dill and parsley (or your herbs of choice) Method Put your roasted veggies into a heatproof dish which fits inside your air fryer. If you have two drawers, split the veggies between them, and leave to roast. This should taken around 10 minutes but keep an eye on it so as not to overcook them. Whisk the eggs and herbs, adding some salt and pepper. Once the veggies are done, remove the dish and crumble half the feta over them. Pour half the egg mixture into the dish and add the rest of the feta. Place the dish back in the air fryer and top up with the remaining egg mixture. Cook for 12 minutes at 180C, checking it’s cooked through by inserting a knife to the centre. If any raw egg appears, return it to the air fryer for another few minutes. Let it cool before serving and enjoy immediately.",
      • "pubDate": "2025-03-30 15:01:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2034539_1.jpg",
      • "source_id": "expresscouk",
      • "source_priority": 1139,
      • "source_name": "Express",
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      • "language": "english",
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      {
      • "article_id": "078ffb029c19024bcd4879f1888a4219",
      • "title": "It's Official: Truffles Are Tired, Boring, And Completely Overdone — And Chefs Agree",
      • "link": "https://www.buzzfeed.com/katelinstecz/truffle-trend-officially-over",
      • -
        "keywords": [
        • "tasty"
        ],
      • "creator": null,
      • "video_url": null,
      • "description": "We have a luxury ingredient that’s been watered down to keep up with the hype — and in doing so, it’s officially lost its magic.View Entire Post ›",
      • "content": "Don’t get me wrong — I like truffle. I’m not above inhaling a basket of truffle fries or indulging in a rich truffle pasta. But lately, truffle has gone rogue, infiltrating every corner of the dining scene with reckless abandon. “Truffles and truffle products have become a mainstream ingredient. These days, you can find them in almost any grocery store with a specialty or fine foods section,” says Chef Pawan Pinisetti, executive chef of Sérêvène in Miami. “From 2000 to 2015, you mostly saw them in highly distinguished dining establishments and, at best, in higher-end markets like New York , San Francisco, Chicago, Los Angeles, and Las Vegas . Now, they’re everywhere.” 🍄 So, what's the deal? Not all truffles are created equal. Consider the three tiers of truffle-dom . Real truffles have even inspired an entire underground crime syndicate. It sounds fake, but here we are — CNN even covered it . Schwartz reminds us, “Like any good ingredient, it’s all about quality. There are some amazing truffles: Périgord black truffles, white truffles from Alba, and summer truffles. And if you have a good guy spending time sourcing, trust your source. There are also really bad quality truffles, especially with the saturation and popularity; a lot of truffles get watered down. If you want great truffles, it’s pricier, but you get what you pay for.” Much like your weed guy, you gotta know your truffle guy. 🍄 The point is... Because of its reputation, truffle often pops up in restaurants with no real connection to its origins. The concept is disjointed; an afterthought rather than an enhancement. It’s the culinary equivalent of slapping gold foil on a burger and calling it \"fine dining.\" Too often, chefs and restaurant owners shrug and say, Sure, let’s put truffle on it , as if that alone justifies a higher price tag. Schwartz acknowledges that truffle absolutely has its place, particularly in Italian and French cuisine, where it’s deeply rooted in tradition. But in recent years, it’s become a bit too much. Pinisett agrees, saying truffles have been overdone to the point where, thanks to truffle oil, they may no longer even constitute a luxury ingredient. “Luxury only feels like a luxury when access is limited. If it’s available everywhere, every time... it’s pretty basic.” Pinisett argues that chefs should just focus on making good food instead of chasing trends, but even he acknowledges that we all fall victim to the art of good marketing. “Yesterday, it was the white Japanese strawberry. Today, it’s the Dubai chocolate. Tomorrow, it’ll be a triangular-shaped potato.” And he’s not wrong. We love a trend. But at what point does a luxury ingredient lose its luster? So yes, I love truffle — when it’s appropriate. But let’s be real: seeing truffle on a menu doesn’t automatically mean a restaurant is high-end. More often than not, it just means they’ve drizzled some synthetic oil over fries and tacked on an upcharge. And that’s fine. I understand my $12 truffle fries aren’t shaved with wild-foraged Italian truffles. I get it. But I’m just asking for some discretion. Fake truffle oil and farmed truffles have their place (let’s be honest, who can really afford a paperclip’s worth of real truffle for $5–10... in this economy?). But restaurants need to chill. Not everything needs to taste like truffle.",
      • "pubDate": "2025-03-30 14:36:02",
      • "pubDateTZ": "UTC",
      • "image_url": "https://img.buzzfeed.com/buzzfeed-static/static/2025-03/28/22/thumb/d8m98uoil.jpg?3%2C0=&crop=1245%3A830&resize=1250%3A830",
      • "source_id": "buzzfeeduk",
      • "source_priority": 568,
      • "source_name": "Buzzfeed",
      • "source_url": "https://www.buzzfeed.com/uk",
      • "source_icon": "https://i.bytvi.com/domain_icons/buzzfeeduk.png",
      • "language": "english",
      • -
        "country": [
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        ],
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        "category": [
        • "food"
        ],
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        "ai_tag": [
        • "food"
        ],
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      • "sentiment": "negative",
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      • "duplicate": true
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    • -
      {
      • "article_id": "16e213125e836df03ec86a14b0b3e6b0",
      • "title": "High Protein Lasagna Roll Ups",
      • "link": "https://plantbasednews.org/veganrecipes/lunch/lasagna-roll-ups/",
      • -
        "keywords": [
        • "vegan lasagna",
        • "high protein",
        • "pesto",
        • "vegan recipes",
        • "lunch",
        • "lentils",
        • "kale",
        • "recipes"
        ],
      • -
        "creator": [
        • "Halle Burns"
        ],
      • "video_url": null,
      • "description": "These roll ups make great party foodThis article was written by Halle Burns on the PBN Website.",
      • "content": "These lasagna roll ups from Halle Burns’ CALL ME VEGAN are a fresh take on classic comfort food. You roll up lasagna noodles instead of layering them, so each one becomes its own little flavor-packed bundle. They bake quickly, and you can eat them right out of the oven. No waiting, no fuss.The filling is a mix of lentil ground “beef,” chopped spinach, and vegan mayo. It’s creamy, hearty, and easy to mix. Once you roll up the noodles, you dip them in a simple milk-and-flour mix, then coat them with seasoned breadcrumbs for extra crunch. Bake until golden and crispy on the outside.You can top each roll with oil-free marinara, kale pesto crumble, or both. The inside stays soft and savory, while the outside gets crunchy. It’s a great mix of textures in every bite. The best part? You can make extra and freeze them for later. Just pop a few in the oven when you’re short on time. These roll ups work for lunch, dinner, or even as a party dish. They’re simple to make, and look just as good as they taste.Read more: Easy Crispy Rice Salad With Crunchy Green VegetablesLasagna roll upsRoll noodles individually to make hearty lasagna pockets. There's no resting time so you can eat them straight away. Store them and freeze them for easy meal prep.#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetServings8Ingredients1 batch 2 cups lentil ground beef or 2 cups store-bought plant protein of choice2 cups firmly packed bagged spinach leaves finely chopped1⁄3 cup homemade vegan mayo or store-bought vegan mayo1 cup unsweetened almond or oat milk2⁄3 cup all-purpose flour1⁄2 cup Hal’s Everything Seasoning or vegan seasoned bread crumbs1⁄2 cup panko bread crumbs8 lasagna noodles cooked, run under cold water, and patted dryCooking spray1 cup Kale Pesto Crumble made with 1 cup extra-virgin olive oil or 2 cups of your favorite jarred marinara sauce, warmedHal’s Everything Seasoning1 cup nutritional yeast1 cup panko bread crumbs or gluten-free panko bread crumbs2 tablespoons onion powder2 tablespoons garlic powder2 tablespoons dried parsley2 tablespoons dried oregano2 tablespoons dried basil2 tablespoons poppy seeds2 tablespoons sesame seeds1 tablespoon fine sea salt1 tablespoon white pepper1 teaspoon red pepper flakesKale Pesto Crumble2 cups packed kale leaves1 cup roasted and salted pumpkin seeds1⁄4 cup packed fresh basil leaves1 garlic clove coarsely chopped1 tablespoon fresh-squeezedlemon juice or white vinegar1⁄4 teaspoon red pepper flakes1⁄4 teaspoon onion powder1⁄4 teaspoon fine sea salt1⁄2 to 1 cup extra-virgin olive oilInstructionsPreheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.In a medium bowl, stir together the cooled Lentil Ground Beef, spinach, and mayo until smooth.In a shallow bowl, whisk together the unsweetened almond milk and flour. On a plate, combine the Hal’s seasoning and panko.Lay out a noodle flat and spread the surface with 2 to 3 tablespoons of the lentil mixture. Roll up the noodle and dip the entire roll in the milk-flour mixture to coat it.Then put it on the plate with the seasoning and spoon the mixture over it to coat the roll. (If you roll it in the seasoning, it’ll start to get clumpy.)Transfer the roll to the prepared sheet pan and repeat with the remaining noodles and filling.Lightly coat the rolls with cooking spray.Bake until the crust is golden, 15 to 20 minutes. Top each roll with 2 tablespoons of Kale Pesto Crumble or 1⁄4 cup marinara sauce, or both! Enjoy.Hal’s Everything SeasoningIn a blender or food processor, combine the yeast, bread crumbs, onion and garlic powders, parsley, oregano, basil, poppy and sesame seeds, salt, white pepper, and pepper flakes and pulse until the mixture turns into a fine powder.Store in an airtight container or lidded mason jar for up to 4 months.Kale Pesto CrumbleIn a blender or food processor, combine the kale, pumpkin seeds, basil, garlic, lemon juice, pepper flakes, onion powder, and salt. Pulse until a crumbly mixture forms.Stream 1⁄2 cup of the oil into the blender or food processor with the blade running for kale crumble. For a saucier pesto, continue to stream in the remaining 1⁄2 cup oil (1 cup total).Store in a jar or airtight container in the fridge for up to 3 days.Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.Read more: This Naked Niçoise Salad Is Completely VeganThis article was written by Halle Burns on the PBN Website.",
      • "pubDate": "2025-03-30 14:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://plantbasednews.org/app/uploads/2025/03/lasagna-roll-ups-1200x745.jpg",
      • "source_id": "plantbasednews",
      • "source_priority": 68632,
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      • "article_id": "cea5d781b356db5acc5b401e7a50d753",
      • "title": "Wetherspoon worker names the ‘freshest’ thing you can order from the menu",
      • "link": "https://www.express.co.uk/life-style/food/2034503/wetherspoon-worker-names-freshest-thing-to-order",
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      • "description": "A Wetherspoon worker has shared what customers should order if they want the 'freshest' possible meal on the menu.",
      • "content": "A Wetherspoon employee has named the \"freshest\" meal you can order from the menu. If you've ever visited a Wetherspoon pub , you'll be familiar with its range of cheap drinks and hearty pub grub. However, with several ex-Wetherspoon workers on social media suggesting the food isn't always made from scratch, you may be wondering what the best thing to order is. Macey Newberry, who was employed by the popular pub chain at the time, previously shared a video detailing exactly what customers should order on their next visit. Posting to TikTok under the handle @bigmacnew, Macey revealed the steak is always cooked to order. She ordered the gourmet steak medium rare, alongside a side of chips, peas, vegetables and a peppercorn sauce. The content creator said: \"I probably shouldn't be telling you this because it is a bit of insider information from working in Spoons. \"This, in my opinion, or to the textbook is the freshest meal Wetherspoons make.\" With prices starting from £13, the steak is one of the most expensive dishes on the Wetherspoon menu, it is still cheaper than you would find in many other pubs and restaurants. Macey claimed that the steak and chips are cooked to order while the sauce and vegetables are microwaved, adding: \"You just can't go wrong with a steak meal, you know what you're getting, you know you're going to enjoy it - so get it.\" People in the comments section were divided by the revelation, with one writing: \"Spoons steaks are really hit and miss. I've has some awful ones, some pretty decent ones as well. But for £10/15 you really can't grumble.\" Another commented: \"Next date night me and my bird will treat ourselves to a Spoons steak.\" Not everyone was on board though, with one saying: \"Mate medium??? That's fully grey and looks like the bottom of my shoes.\"",
      • "pubDate": "2025-03-30 13:39:00",
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      • "article_id": "5d71fdd59839f34265654b130ea98de3",
      • "title": "New exhibition celebrates the 'fantastically varied' achievements of Cornish women",
      • "link": "https://www.cornwalllive.com/news/cornwall-news/new-exhibition-celebrates-fantastically-varied-10055371",
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      • "description": "There's a footballer, surfer and fishmonger among these amazing women",
      • "content": "A new exhibition that celebrates and highlights the 'fantastically varied' achievements of women in Cornwall will be running at Art Centre , Cornwall’s new creative space. Women of Cornwall will present all 234 women that were suggested by the public last year. And 50 of the women will be selected by an advisory panel and, in collaboration with ceramic artist Katie Bunnell, a new art collection of 50 ceramic plates will be created to commemorate them. The showcased women come from history, myth and contemporary life, and span a wide range of careers, activism and volunteering roles. Including a steam ship company director, footballer, master fishmonger, artists, carers and surfers, Art Centre Penryn invites the public to come and be inspired by the many stories they tell. Funded by The National Lottery Heritage Fund and the UK Shared Prosperity Fund, this exhibition shares the work undertaken in the first stage of this ambitious project. It features all the women who were brought forward through a public call-out for women who have made, or continue to make, meaningful contributions to Cornwall. As well as providing information about each of them, also included in Women of Cornwall are numerous portraits produced through a series of free workshops held across the county, and a short film that documents the project so far. Katie Bunnell, the ceramic artist leading the Women of Cornwall project said: \"The exhibition highlights some of the contributions made by this inspirational group of women, alongside the portraits created in community workshops. \"For me at least, the women suggested through the public engagement process bear witness to the lives of women of Cornwall and what we value about them. They are exhibited to be acknowledged and to inspire others to act, create and champion women from all sectors.” Megan Beck, director of Art Centre Penryn, added: \"I loved reading about all the amazing women who were being suggested week on week through the public call-out. Now seeing them all together is both moving and inspiring and we’re excited for people to visit the exhibition and explore for themselves.” The next stage in the project will be to select the 50 women to be represented on a plate. This will be a snapshot of what people have said they value now, in the 21st Century, rather than a ‘top 50’. Art Centre Penryn and Katie Bunnell are working with Hypatia Trust; Kresen Kernow; Black Voices Cornwall; Access Cornwall and others to help in this monumental task of selecting just 50 diverse and inspirational women from the 234 suggested. Once the selection has been made Art Centre Penryn will commission a group of celebrated artists to feature the women on a new collection of 50 plates which will have a permanent home onsite. Women of Cornwall is the first exhibition in a newly refurbished space at the art centre in Penryn. Connecting, inspiring and open to all through exhibitions, community projects, courses, residencies and events, Art Centre Penryn is a new creative space for Penryn and the wider region. The funding for the refurbishment was allocated from ’s Community Levelling Up Programme, part of the Good Growth Programme, which is delivering the UK Shared Prosperity Fund in Cornwall and Isles of Scilly. Women of Cornwall is open to the public from Friday, March 28 at Art Centre Penryn. The exhibition will run until April 26 and be open Thursday to Saturday, 10am – 4pm. Visit the website for travel and directions: www.artcentrepenryn.org",
      • "pubDate": "2025-03-30 13:00:00",
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      • "article_id": "21ee6fdb644a36086095674600ce1b27",
      • "title": "Bananas will last longer without going soft or bruised if wrapped in common kitchen item",
      • "link": "https://www.express.co.uk/life-style/food/2034478/how-to-make-bananas-will-last-longer",
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      • "description": "Bananas are often kept in the wrong place which is causing them to spoil quickly, but there is an easy way to keep them fresh if they are stored with one common household item.",
      • "content": "Bananas are one of the most wasted foods in British households as they often turn brown and spotty after just a few days, but there is a simple way to keep them yellow for much longer. Many people do not realise they are storing bananas wrong as they should never be placed inside a fruit bowl, and should instead always be kept separate from other fruits. Kendall, a baker and the founder of A Bit of This, A Dash of That , has shared that bananas also stay fresh for much longer if their stems are wrapped up. She confessed that she was annoyed that her bananas were quickly becoming “soft and bruised”, which meant she had to go to the supermarket more often, so she decided to try out a “brilliant” storage hack she found online. Kendall said: “The original idea has you wrapping plastic wrap around the tops of the bananas, but we had aluminium foil, so I used that instead. “I figured it's probably just that the tops need to be covered and not so much about it being plastic wrap or foil.” Kendall wrapped up the stems of a bunch of bananas in tin foil and took a photo of them everyday, then after a week she was surprised to see the fruit was still bright yellow. She said: “I took advantage of the fact that they weren't going bad and saved them! I love having bananas on hand to snack on, and now that this little trick works, I can have them last a whole week and not have to worry about going to the grocery store!” The reason this storage method works so well is because bananas release a natural substance called ethylene gas after they have been harvested, which is a hormone that ripens fruit to help make it more flavourful. Bananas are very sensitive to ethylene gas, and if too much of it is released into the air, then it will cause them to begin spoiling at a faster rate. Apples, avocados, pears and melons tend to release the most ethylene gas which is why it is not a good idea to store these fruits together in a bowl as everything will quickly begin rotting. However, bananas release ethylene gas through their stems and when you wrap them up it will greatly slow down the ripening process which will help preserve them. All you need to do is take a piece of tin foil or clingfilm and wrap it tightly around the stems of a bunch of bananas. It is better to keep bananas together as a bunch rather than break them apart, as this also helps slow down ethylene gas. Keep your bananas wrapped up and stored away from other fruits to maintain their freshness so they will last for at least seven days longer.",
      • "pubDate": "2025-03-30 11:57:00",
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      • "article_id": "54e8e6c78dbfbecd79a15bb7723a26c7",
      • "title": "All Walkers crisps discontinued recently from Marmite to Salt & Vinegar Quavers",
      • "link": "https://www.glasgowtimes.co.uk/news/25048715.walkers-crisps-discontinued-recently---see-full-list/",
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      • "description": "Walkers has discontinued several products in recent years including Worcester Sauce and Marmite-flavoured crisps - see the full list.",
      • "content": "From Worcester Sauce to Marmite-flavour crisps, Walkers has discontinued a number of products from it's range recently. Along with its core range, Walkers is responsible for products including Wotsits, Quavers, Monster Munch, Squares and Bugles, as well as various ranges like Max and Sensations. But its range of products has varied over the years with new crisps and snacks being added and others being discontinued. There are a number of products that have been discontinued by Walkers in recent years including: Arguably the most controversial Walkers axing ever was that of it's popular Worcester Sauce Crisps in 2023. The crisps have been described by fans as \"the best\" and the decision to discontinue them caused outrage among fans. People, back in 2023, took to X (formerly Twitter) to vent their frustration. One crisp lover said: \"Hang on.....@walkers_crisps have discontinued Worcester Sauce flavour?!?!?!? This is outrageous, we need to petition to bring these back immediately.\" Hang on..... @walkers_crisps have discontinued Worcester Sauce flavour?!?!?!? This is outrageous, we need to petition to bring these back immediately. pic.twitter.com/th0S8zrAMV Another added: \"What the hell @walkers_crisps Worcester Sauce was the best flavour crisps that you did! You need to bring them back asap!!!!\" While a third person commented: \"Errrrr what?!!! Walkers have discontinued making the Worcester Sauce flavour crisps. This is a crime!\" But Walkers Worcester Sauce crisps have now returned to supermarkets across the UK. The \"little purple bags of joy\" made a comeback on March 17, 2025, after a successful re-launch at Charlie's Convenience Store in Worcester just week's earlier. Walkers Worcester Sauce Crisps have returned to supermarkets across the UK. (Image: Patrick Glover) In November 2023, not long after confirming Worcester Sauce crisps had been axed, Walkers revealed it's Salt and Vinegar Quavers has also been discontinued. One fan, posting on X at the time, commented: \"@walkers_crisps have you stopped making salt and vinegar quavers? I can’t find them anywhere.\" To which a Walkers Crisps spokesperson replied: \"We’re sorry to break it to you Linda, but we’re not making this flavour anymore.\" 😩 and with no notice. This is a sad day To which Linda replied: \"and with no notice. This is a sad day.\" In December 2023, Walkers confirmed they had also stopped making Max Strong Hotsauce Blaze flavour crisps. Fans at the time took to social media to ask why they could no longer find the Walkers crisps. One X user posted: \"@walkers_crisps Was Max Strong: Hotsauce Blaze discontinued? Can't find an answer anywhere.\" Hi, sorry to disappoint you, we don’t make this flavour anymore. A Walkers spokesperson replied: \"Hi, sorry to disappoint you, we don't make this flavour anymore.\" Walkers then started 2024 by revealing it has stopped making Marmite-flavour crisps . But Marmite crisps have since been re-introduced to the market with Northern Ireland brand Tayto. Other Walkers products discontinued recently include: Walkers also recently revealed it had \"no current plans\" to bring back its popular Stax range , which was discontinued in the UK back in 2021. RECOMMENDED READING: It's not been all bad news for Walkers fans in recent years, with the crisp giant also releasing several new products. These included: Walkers Extra Flamin’ Hot flavour crisps Which discontinued Walkers crisps do you miss the most and would like to see brought back? Let us know in our poll above or the comments below.",
      • "pubDate": "2025-03-30 10:24:02",
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      • "article_id": "b75497305aab4003de4fb2f2fab0ce80",
      • "title": "Ten Pound Poms cast: what has Michelle Keegan been in - and what are the actors known for?",
      • "link": "https://www.thescarboroughnews.co.uk/whats-on/ten-pound-poms-bbc-cast-famous-roles-5054619",
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      • "description": "Take a trip to Australia with the BBC’s Ten Pound Poms 🦘",
      • "content": "What's On Ten Pound Poms cast: what has Michelle Keegan been in - and what are the actors known for? By Matthew Mohan-Hickson Technology and TV writer Comment Published 30th Mar 2025, 11:00 BST Watch more of our videos on ShotsTV.com and on Freeview 262 or Freely 565 Visit Shots! now Take a trip to Australia with the BBC’s Ten Pound Poms 🦘 Sign up to our daily The Scarborough News Today newsletter Sign up Thank you for signing up! Did you know with an ad-lite subscription to The Scarborough News, you get 70% fewer ads while viewing the news that matters to you. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... This site is protected by reCAPTCHA and the Google Privacy Notice and Terms of Service apply. Ten Pound Poms is back for another episode tonight. Take another trip to 1950s Australia this weekend. But where have you seen the actors before? Grab your Tim Tams because a brand new episode of Ten Pound Poms is arriving in just a few hours. The hit historical drama has returned for its second series in early 2025. Michelle Keegan leads the cast, but there are plenty of other familiar faces in the BBC drama. It follows Brits who moved to Australia back in the 1950s. Advertisement Hide Ad Advertisement Hide Ad Listen now on Screen Babble: The Oscars - a year to forget? The White Lotus, Mystery Boxes and Harry Potter But what time is the show on and who is in the cast? Here’s all you need to know: When is Ten Pound Poms on TV today? Ten Pound Poms returns to screens in March. | BBC/Eleven Film/Lisa Tomasetti The show has replaced Call the Midwife on the BBC’s Sunday early evening schedule. It has been airing at 8pm - with episodes running for an hour until 9pm. If you can’t wait a week until the next episode, the full Ten Pound Poms boxset is available on iPlayer. It also has the first season - if you need to catch up. Advertisement Hide Ad Advertisement Hide Ad Who is in the main cast for Ten Pound Poms? Michelle Keegan - Kate Thorne Warren Brown - Terry Roberts Faye Marsay - Annie Roberts Rob Collins - Ron Mohoney David Field - Dean Spender Stephen Curry - JJ Walker Leon Ford - Bill Anderson Emma Hamilton - Sheila Anderson Hugo Johnstone-Burt - Henry Broad Hattie Hook - Pattie Roberts Finn Treacy - Peter Roberts Nic English - Robbie Carter Nikki Shiels - Fran Robinson Speaking ahead of the return of Ten Pound Poms, Michelle Keegan said: “We saw Kate go through so much in the first series, so the piece of advice I would give to her going into series two is “don’t be so reckless, your actions do have consequences and although you feel what you are doing is right as a mother, those actions also affect your son Michael as well as the people around him.” Kate needs to think more before she acts.” Read More This City is Ours BBC: who is in the cast of Sean Bean show and what time is it on? What time is Ten Pound Poms on? BBC start time and channel details Call the Midwife BBC: will there be a series 15? Update on future and Christmas Special latest Where do you know the Ten Pound Poms cast from? Michelle Keegan first shot to fame as Tina McIntyre on Coronation Street. She played the role from 2008 to 2014. You may also recognise her from the BBC drama Our Girl, where she played Georgie Lane from 2016 to 2020. She was also in the Netflix thriller Fool Me Once and plays Erin Croft in Brassic. Warren Brown is known for his roles as Donny Maguire in Shameless and Andy Holt in Hollyoaks. He also played DS Justin Ripley in Luther - and was also in the cast of Sky’s Strike Back. Advertisement Hide Ad Advertisement Hide Ad Best streaming deals for you right now Get your favourite shows for less with these hand-picked offers. (Contains affiliate links) Now TV: Access to Sky's award winning shows such as Lockerbie and Brassic . Currently £6.99 a month (was £9.99). Get the deal here . Disney+: £4.99 a month gets you access to Only Murders in the Building , Welcome to Wrexham and the whole of the Marvel and Star Wars universes. Click here . Amazon Prime Video: Clarkson's Farm, Day of the Jackal and Dune: Prophecy are all on Prime. 30-day free trial, then £8.99 a month. Click here . Apple TV: The home of Slow Horses and a growing roster of quality shows including Silo, Severance and Bad Sisters . Seven days free, then £8.99 a month. Click here . You may recognise Faye Marsay from her recent role on the hit Netflix show Adolescence. She played DS Misha Frank in the first two episodes of the acclaimed drama. Faye also played The Waif in seasons five and six of Game of Thrones. While she had a role in Black Mirror - appearing in the episode Hated in the Nation. Who is new for series two of Ten Pound Poms? There is a new family who have arrived in Australia, the Skinners from Ireland. Maya Stange is playing the mother Maggie - while other new actors include Matt Boesenberg as Ruud Van Houten and Jasper Bagg as Detective Lee. Ten Pound Poms creator Danny Brocklehurst explained: “The Skinners are an Irish family who have travelled to Australia for a new start. The father and one son are mysteriously following on, so we initially only meet Maggie, Ray and Birdie. Advertisement Hide Ad Advertisement Hide Ad “The three make an instant impact on our characters, especially Birdie who attracts the eye of young Peter. But soon, the family’s new lives down under are forever changed by an unforeseen event. “We also meet Benny Bates, a self-assured businessman who owns numerous properties in Sydney that are in need of TLC. Terry is drafted in to work on the slum housing, but is soon making a connection with Benny and being offered a different proposal.” He continued: “Christine and her children live in one of the properties that Benny owns, and Christine’s a single mother after the untimely death of her husband. Terry finds friendship with Chrissy and her kids and enjoys being with them in a way he missed out on with his own children because of war and his post-war drinking. “For Chrissy, it is nice to have someone looking out for them, but there might be a blurring of the lines in their friendship...” Are you enjoying the new season of Ten Pound Poms? Let me know what you think by email: [email protected] . Continue Reading Related topics: Boost Affiliates BBC TV Comment Comment Guidelines National World encourages reader discussion on our stories. User feedback, insights and back-and-forth exchanges add a rich layer of context to reporting. Please review our Community Guidelines before commenting.",
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      • "article_id": "a43240c0119b2a4ba88194d82dd8fc72",
      • "title": "The incredible flavoursome ingredient that grows wild in London parks and woods",
      • "link": "https://www.hamhigh.co.uk/things-to-do/25039320.recipes-wild-garlic-pesto-garlic-butter/",
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      • "description": "It's spring in Frances Bissell's Hampstead kitchen and she's using ultra seasonal foraged wild garlic from north London to make pesto and garlic butter.",
      • "content": "The first shoots of wild garlic were lovely to behold when I walked past my 'secret' patch. Those few warm sunny days have brought enough growth for me to start picking. Once the plants have flowered, the leaves are much coarser, but have even more flavour. And the flowers make an exquisite garnish, on chilled soups, for example. Collect your wild garlic in a basket or cotton bag and wash thoroughly with hot water. (Image: Pixabay) The leaves are best collected in a cotton, rather than a plastic, bag, and as I gather them, I think of all the dishes they will enhance. Before I use the leaves, I rinse them very thoroughly in copious amounts of hot water. Blanching the leaves, I have found, takes away too much of the scent and flavour, but certainly sterilises the leaves more than hot water can. The leaves are best dried spread out on a clean tea towel. If you are using them right away, in an omelette, sauce, soup or a soufflé, they do no need to be perfectly dry. But if you plan to make wild garlic butter or pesto to freeze, then it is best to have the leaves as dry as possible. The butter and pesto freeze well in ice cube trays. Pesto can enhance eggs, soups, and salads including asparagus. (Image: Pixabay) A cube dropped into minestrone or fresh tomato soup takes the flavours to the next level. Or stir one into a pan of mashed potatoes. Eggs, fish, potatoes and pasta provide the perfect background to the flavour of wild garlic, as they do for chives and other allium family members. A fish fillet with a pat of flavoursome green butter is a gastronomic delight; very simple, very plain, just perfect. Regular readers will know that I seldom show photos of finished dishes. Once I was with a group of chefs in a three-star Michelin restaurant in Paris. Two shared the roast chicken; the breast came on large plates, as were fashionable then, served with a pat of salted Brittany butter. Unadorned. Just the butter. Frances likes to keep her fish dishes as simple as possible with lemon and a single herb or flavouring. (Image: Pixabay) The chefs looked at one another in horror. We'd never get away with that in London, they said. I rather feel that way about my fish fillet recipes; I usually serve them with lemon or herb butter or something similar. In fact, I find I use fewer and fewer ingredients in all my cooking. Apart from seasoning, why would I use six or eight herbs and spices, when one single flavour would perfectly enhance the main ingredient? If I were fortunate enough to come across morel mushrooms, now coming into season, the only ingredient I would let near them, once I had cooked them, would be a little cream. New season's asparagus is early this year. With it, I serve melted butter or if, cold, good mayonnaise. Asparagus is a perfect example of terrroir. The soil of Norfolk is quite different from that of Kent, and my favourite, Herefordshire, is different again. If I have left-over asparagus, I put it in egg salad sandwiches on brown bread; quite my favourite lunch at the moment. To match these seasonal flavours, locally caught wild bream and brown trout are to be found on the fishmongers slab for a few weeks, as well as brill and John Dory. These are ideal partners for wild garlic; in a simple white sauce, as butter or as pesto. For the latter I like to match the leaves with a well-flavoured traditional farmhouse cheese instead of Parmesan; Lancashire or Red Leicester are my favourites. And instead of extra virgin olive oil, I prefer to use English cold-pressed rapeseed oil. The ingredients for Frances' wild garlic pesto. (Image: Frances Bissell) Wild garlic pesto The measurements below will depend on your harvest, but keep to the same general proportions. 300 g wild garlic leaves 100 g traditional farmhouse cheese, such as Lancashire, Red Leicester or Caerphilly 100 g walnuts or blanched almonds 150 ml cold-pressed English rape seed oil Method: Wash the leaves in plenty of hot water, or blanch them in boiling water. Dry the leaves for a few hours by spreading on a clean tea towel. Crumble the cheese and put it in the food processor with the leaves and nuts, and process until roughly chopped. With the motor running, gradually add the oil until you have a bright green sauce. Some like it left chunky, others smooth. Scrape it into small containers or spoon into ice cube trays and when frozen, transfer to a freezer bag. Wild garlic butter This is even easier than the pesto. Use equal proportions of leaves and softened butter, salted or unsalted as you prefer. Finely chop the leaves by hand or with a stick blender or food processor. Stir into the softened butter, Season with a little salt, if needed, and pepper. A fine grating of lemon zest, and a dash of juice I find work well. ©Frances Bissell 2025. All rights reserved.",
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      • "link": "https://www.hackneygazette.co.uk/things-to-do/25039320.recipes-wild-garlic-pesto-garlic-butter/",
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      • "description": "It's spring in Frances Bissell's Hampstead kitchen and she's using ultra seasonal foraged wild garlic from north London to make pesto and garlic butter.",
      • "content": "The first shoots of wild garlic were lovely to behold when I walked past my 'secret' patch. Those few warm sunny days have brought enough growth for me to start picking. Once the plants have flowered, the leaves are much coarser, but have even more flavour. And the flowers make an exquisite garnish, on chilled soups, for example. Collect your wild garlic in a basket or cotton bag and wash thoroughly with hot water. (Image: Pixabay) The leaves are best collected in a cotton, rather than a plastic, bag, and as I gather them, I think of all the dishes they will enhance. Before I use the leaves, I rinse them very thoroughly in copious amounts of hot water. Blanching the leaves, I have found, takes away too much of the scent and flavour, but certainly sterilises the leaves more than hot water can. The leaves are best dried spread out on a clean tea towel. If you are using them right away, in an omelette, sauce, soup or a soufflé, they do no need to be perfectly dry. But if you plan to make wild garlic butter or pesto to freeze, then it is best to have the leaves as dry as possible. The butter and pesto freeze well in ice cube trays. Pesto can enhance eggs, soups, and salads including asparagus. (Image: Pixabay) A cube dropped into minestrone or fresh tomato soup takes the flavours to the next level. Or stir one into a pan of mashed potatoes. Eggs, fish, potatoes and pasta provide the perfect background to the flavour of wild garlic, as they do for chives and other allium family members. A fish fillet with a pat of flavoursome green butter is a gastronomic delight; very simple, very plain, just perfect. Regular readers will know that I seldom show photos of finished dishes. Once I was with a group of chefs in a three-star Michelin restaurant in Paris. Two shared the roast chicken; the breast came on large plates, as were fashionable then, served with a pat of salted Brittany butter. Unadorned. Just the butter. Frances likes to keep her fish dishes as simple as possible with lemon and a single herb or flavouring. (Image: Pixabay) The chefs looked at one another in horror. We'd never get away with that in London, they said. I rather feel that way about my fish fillet recipes; I usually serve them with lemon or herb butter or something similar. In fact, I find I use fewer and fewer ingredients in all my cooking. Apart from seasoning, why would I use six or eight herbs and spices, when one single flavour would perfectly enhance the main ingredient? If I were fortunate enough to come across morel mushrooms, now coming into season, the only ingredient I would let near them, once I had cooked them, would be a little cream. New season's asparagus is early this year. With it, I serve melted butter or if, cold, good mayonnaise. Asparagus is a perfect example of terrroir. The soil of Norfolk is quite different from that of Kent, and my favourite, Herefordshire, is different again. If I have left-over asparagus, I put it in egg salad sandwiches on brown bread; quite my favourite lunch at the moment. To match these seasonal flavours, locally caught wild bream and brown trout are to be found on the fishmongers slab for a few weeks, as well as brill and John Dory. These are ideal partners for wild garlic; in a simple white sauce, as butter or as pesto. For the latter I like to match the leaves with a well-flavoured traditional farmhouse cheese instead of Parmesan; Lancashire or Red Leicester are my favourites. And instead of extra virgin olive oil, I prefer to use English cold-pressed rapeseed oil. The ingredients for Frances' wild garlic pesto. (Image: Frances Bissell) Wild garlic pesto The measurements below will depend on your harvest, but keep to the same general proportions. 300 g wild garlic leaves 100 g traditional farmhouse cheese, such as Lancashire, Red Leicester or Caerphilly 100 g walnuts or blanched almonds 150 ml cold-pressed English rape seed oil Method: Wash the leaves in plenty of hot water, or blanch them in boiling water. Dry the leaves for a few hours by spreading on a clean tea towel. Crumble the cheese and put it in the food processor with the leaves and nuts, and process until roughly chopped. With the motor running, gradually add the oil until you have a bright green sauce. Some like it left chunky, others smooth. Scrape it into small containers or spoon into ice cube trays and when frozen, transfer to a freezer bag. Wild garlic butter This is even easier than the pesto. Use equal proportions of leaves and softened butter, salted or unsalted as you prefer. Finely chop the leaves by hand or with a stick blender or food processor. Stir into the softened butter, Season with a little salt, if needed, and pepper. A fine grating of lemon zest, and a dash of juice I find work well. ©Frances Bissell 2025. All rights reserved.",
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      • "article_id": "4f1be7bfafeab8fb94cd9668e77ac0b4",
      • "title": "'We trekked 630 miles along coastal path while homeless like Gillian Anderson's film'",
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      • "description": "This couple spent 297 days hiking along a coastal path sleeping in a tent just like the subjects of the Gillian Anderson film",
      • "content": "A homeless couple, Andy Ault and Jo Hawes, both 57, embarked on a nearly year-long journey of 630 miles along a coastal path, sleeping in a tent each night. Their epic story mirrors the plot of Gillian Anderson's new film, The Salt Path. The couple found themselves without a home on September 15, 2023, when the rent for their Essex home increased from £500 to £750 per month, a cost they could no longer afford. Andy was living on universal credit while Jo worked as a sales assistant in a corner shop. After a no-fault eviction, Andy suffered sudden heart failure and Jo had to quit her job. With no place to call home, the couple decided to undertake a 297-day trek down the Cornwall-to-Devon portion of the Salt Path, walking from Saltash to . Despite Andy still recovering from heart failure and taking beta blockers, they chose this alternative over living with friends or moving into a tent in Essex. They hoped that they would have better luck finding a home in the south west, where they had always wanted to live, reports . They began their walk on November 22, 2023, and spent almost a year sleeping in a tent they pitched each evening along the route. Now, the pair have been granted a new, permanent home in Newquay, Cornwall, after receiving the keys from the council on February 14, 2025. Their journey echoes The Salt Path - a memoir recounting the story of a homeless couple who trekked the same trail, which has now been adapted into a film set to be released on April 25. Andy, originally from Southend-on-Sea, Essex, shared: \"I would be in tears [during the trek], saying 'I can't do this anymore.' Jo would say 'stop whingeing.' We would pick each other up - we had to stay happy. We hadn't heard of the book or film - we just loved the look of the south west - Cornwall, especially.\" In autumn 2023, Andy experienced a \"funny turn\" while Jo was working just five minutes away from their home. He felt \"wobbly\", collapsed and Jo rushed from work to take care of him. Initially, they visited their GP who conducted an ECG and urgently referred him to the Southend University Hospital in Southend-on-Sea, Essex. Hospital consultants diagnosed him with heart failure due to a faulty valve that was only functioning at 40 per cent. They prescribed him beta blockers and informed them he'd require surgery to repair the valve \"sooner rather than later\". Jo, who is also unemployed, revealed: \"He didn't stay in hospital - he was prescribed beta blockers and discharged, after being told he'd need an operation, sooner rather than later. He was so poorly, he'd go to bed at night and feel like he was going to fade away. While Andy was awaiting his operation, the couple decided to travel to the south west, wanting to avoid \"living in a tent\" in Southend. Initially, the couple stayed with a friend in St Mellion, Saltash, Cornwall, paying £100 a month for two months. However, after exploring various Cornish towns, including , Newquay, and , they decided to embark on the Devon-to-Cornwall section of the coast path, opting to live in a tent instead. In November 2023, they paid their last £100 and began their 297-day journey. Along the way, Andy and Jo faced numerous challenges, including Storm Isha, winter snow, and even had sea water lapping at their tent. At the start of their trek, Andy struggled with his backpack, needing to catch his breath after just 10 steps. To manage his heart condition, they planned their route around regular stop-offs to replenish his medication. Despite the difficulties, Andy credits their joint Instagram account, @blokeblokester555, with keeping them motivated. He explained: \"We would post on Instagram daily, as a way of self-helping. When I started, I struggled to walk. It got to a point where I was able to say: 'Here I am, walking the coastal path, with a heavy rucksack! '\"As 2024 drew to a close, Andy and Jo found themselves in , Cornwall, searching for a place to pitch their tent. Due to concerns about Andy's heart condition, council workers directed them to The Salvation Army for breakfast and assistance. After receiving support with laundry services, the couple in need were directed to Health for Homeless for a health check-up. Shockingly, blood tests revealed the man was in danger of having a heart attack, as he had dangerously high levels of potassium. \"If we'd still been on the coastal path I could have been [having a heart attack] in the middle of nowhere. So, we count our blessings. \"Thanks to The Salvation Army's assistance, the couple managed to secure temporary accommodation at a hotel to stay safe and warm during the winter period. On a twist of fate, Andy's birthday coincided with Valentine's Day 2025, it also became the day they received keys to their new permanent home. Jo shared that \"Andy seems to be doing a lot better now he's on different medication,\" and together they've drawn parallels between their own experiences and those described in The Salt Path memoir. Recounting their connection with the book, Andy explained: \"Jo bought the book for 50p at a charity shop - by the time we'd reached St. Keverne, she'd finished it. Jo would be reading bits of it at night, in the tent with her head-torch on. \"Despite living a story so close to the one from the book, Andy humorously noted, \"I'd have to tell her to turn it off - but she'd want to show me passages from it all the time. I think some of it's a bit far-fetched - even though we've lived the real thing. We left the book at a pub in St Keverne, and signed it 'the real Salt Path. \" Karen Thomas from The Salvation Army in Falmouth expressed her relief at being able to assist a local couple, Andy and Jo, stating: \"We're so glad Andy and Jo found us when they did and that we were able to help with immediate practical support. \"We're seeing an increasing number of people walk through our doors who are forced to live on the streets or in precarious accommodation.\" She added that homelessness can happen to anyone and elaborated, \"while not everyone's back-story gets turned into a book and film, we know that anyone can become homeless whether through no fault evictions, family break-ups, illness or addiction, or job loss. Everyone should have access to a stable and affordable home and no one should be sleeping on the streets.\"",
      • "pubDate": "2025-03-30 05:00:00",
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      • "article_id": "b023e440a2176482495cf1488e3da15a",
      • "title": "Chef shares 'golden rules' for perfectly fluffy scrambled eggs - no milk needed",
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      • "description": "Following these few simple steps will help you achieve restaurant-quality scrambled eggs.",
      • "content": "Starting your day off with a plate of eggs is an easy way to get protein into your diet first thing. Packed with essential nutrients, they’ll keep you feeling full for longer, which can help with maintaining a healthy and balanced diet. Getting those restaurant quality eggs at home can be hard though. However you prefer to eat your eggs, perfecting them can require some time and patience, and scrambled eggs in particular can be tricky to nail. From knowing how many eggs to use, when to remove them from the pan to avoid them being overcooked and rubbery, or whether to add your seasonings before or after cooking, there’s some serious technique in achieving perfectly fluffy scrambled eggs. After cracking “dozens of eggs”, one chef has shared their “golden rules” for getting restaurant quality scrambled eggs at home. Chef Taylor Ann Spencer shared the technique she uses, and said: “Understanding the basic science and technique behind what you’re trying to achieve will set you up for success.” Salt Starting with salt, add this to your eggs before whisking them. This helps break down the proteins of the egg, making them easier to whisk. If you have time, Spencer recommends doing this step 10 minutes before you plan on cooking your scrambled eggs. But even leaving them to sit for a minute or two will help you achieve a more tender end result. Water Adding a splash of milk to your eggs before adding them to the plan is a common technique, but Taylor advised using water instead. “Water is key because, once the eggs hit the pan, the heat from the pan immediately turns that water into steam.” The steam then helps to create fluffy scrambled eggs that you might be used to seeing at restaurants. In fact, Taylor explained that watery eggs can happen as a a result of adding milk, as the dairy proteins cook at a different rate to egg proteins. Pan A non-stick pan is always recommended for scrambled eggs, but Talor said that the size of the pan should be considered too. “The whisked egg mixture should easily cover the pan’s bottom without forming too thick or too thin a layer.” For three scrambled eggs, an 8” pan is an ideal size to get the eggs a perfect consistency and texture. Heat The chef also emphasised the importance of cooking the eggs on a medium high heat if you’re looking for a fluffy final product. This will help quickly evaporate the water that you previously added, resulting in thick curds that you often see in perfectly scrambled eggs. Finally You should always take your eggs out of the pan when they still look a tiny bit wet, as they’ll keep cooking after you remove them. If you wait until they look perfectly done in the pan, the pro warned that they’ll be overcooked by the time you plate them up.",
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      • "title": "The Cambridgeshire mum running 'safe and supportive club' for local mothers",
      • "link": "https://www.cambridge-news.co.uk/whats-on/whats-on-news/cambridgeshire-mum-running-safe-supportive-31268945",
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      • "video_url": null,
      • "description": "The Mum Club has franchises across the country to get mums \"out of the house\" for some time for themselves – we find out more to mark Mother's Day 2025",
      • "content": "Emma Clarke runs the Cambridge franchise of the Mum Club alongside being a mother of two and a photographer (Image: Emma Clarke) Stay up to date with all the latest news, features and reviews of all things food, drink, and entertainment with our weekly What's On email More Newsletters Subscribe Please enter a valid email Something went wrong, please try again later. More Newsletters We use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info Thank you for subscribing! We have more newsletters Show me See Our Privacy Notice See Our Privacy Notice × Group 28 Stay up to date with all the latest news, features and reviews of all things food, drink, and entertainment with our weekly What's On email Invalid email Something went wrong, please try again later. Sign Up No thanks, close We use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info × Group 28 Thank you for subscribing! We have more newsletters Show Me No thanks, close See our Privacy Notice During pregnancy there seems to be a lot of support and regular appointments for mothers – but after giving birth, this support can 'disappear' with many mums feeling lonely. Emma Clarke runs the Cambridge franchise of the Mum Club to help get mums \"out of the house and have a bit of time to be themselves\". Mrs Clarke has two young daughters, four and six, to look after alongside her photography career. She said being a mother is \"a lot harder than she ever imagined it would be\". She added: \"I do think you get a lot of support when you're pregnant and then, everything's about what you should do in pregnancy and then, it's all about the new-born and how to feed. Then the help just kind of drops off. The support just kind of disappears. \"I think what I find hard about being a mother, is just the juggle and it's not just the normal things like cooking and cleaning. It's things I would refer to as mum admin. \"The dentist appointments, the school emails. I'm constantly getting emails about Red Nose Day so the girls have to dress up in sequins and last week, it was World Book Day. All those things are great but it's another thing to remember. It all kind of falls onto the main caregiver and it can be a lot on the mental load.\" The Cambridge Mum Club (Image: Emma Clarke) When asked what she finds most rewarding about being a mum, Mrs Clarke said: \"Just being their person, they love me so much. I know it sounds ridiculous but just being someone's complete world is amazing. I love watching their little personalities develop. I sometimes just sit back and watch them and think it's just a lovely place to be. \"I lost my mum so I think there are a lot of things that I find difficult about being a mum without my mum and that's where my photography comes in. My mum was really keen on taking photos and after she died, we found she had 165 photo albums of all different holidays. But that's definitely where I get the love of photography from and I think it's so important to capture these moments.\" Mrs Clarke also offers photography sessions for families to make sure mums are captured in photos with their children. She added: \"I think it's so important for mums to get in the photos because that doesn't happen often. A lot of mums' camera rolls are just full of pictures of their children and their husbands or partner. One of my key things is to get the mums in the photos. \"My mum wasn't in many photos so I try to get in as many photos with my girls as possible so they have them in the future. I want people to know it's not a self-indulgent thing to go and have a family photo shoot. It's a really important thing to do to make memories and have those memories for the people in the future.\" The Mum Club gets mums together to form a network (Image: Emma Clarke) Despite already being busy with her photography business, Mrs Clarke enjoys running the Cambridge Mum Club. She said working there has been an enjoyable experience thanks to the \"supportive network\" the club has fostered. The club, which was founded by Lauren Webber and Jessica Lawes in 2016, has 75 franchises across the UK and aims to offer mums the opportunity to have some time to do something for themselves. She said: \"It's a big support network, which is really nice. It's totally flexible. I can do the school run and host an event after and be back before I need to pick the kids up. It's definitely more flexible than if I had stayed in teaching, which is what I'm trained in. \"The Mum Club encourages you to have a photographer to take photos and capture the moments with the mums and their friendships. So it's an advantage that I am the photographer because I can do it at the same time as running and hosting. It's definitely enjoyable and I really enjoy hosting. I love taking the photos. I feel like I am doing a job that I love.\" The Mum Club hosts different events (Image: Emma Clarke) The founders of the Mum Club found many of the baby groups they took part in were \"baby focused\" and decided to create a \" safe and supportive space for mums\" to have some time for themselves. The organisation hold events such as coffee and brunch clubs with popup shops by local businesses and speakers, Pilates classes, and walks to get mums talking to each other. Mrs Clarke said mums are 'appreciative' of the club. She said: \"I get messages afterwards saying, 'I was having a really hard morning. I wasn't going to come and then I decided to get out the house and I feel so much lighter.' \"It gives mums a purpose to do something. It's about having that space to make new friendships. There are two mums that met at the brunch club and now come to all of them together after forming a friendship.\" The next Mum Club event in Cambridge will be a walking club event held in partnership with Tommee Tippee where you will walk through Grantchester Meadows with a coffee and pastry from the Java Coffee Club. You can find out more information about the event on the Mum Club website here . To get more breaking news and top stories delivered directly to your phone, join our new WhatsApp community. Click this link to receive your daily dose of CambridgeshireLive content. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don’t like our community, you can check out any time you like. If you’re curious, you can read our Privacy Notice . Story Saved You can find this story in My Bookmarks. Or by navigating to the user icon in the top right. Follow CambridgeLive Facebook X (Twitter) Comment More On What's on in Cambridge Cambridgeshire Cambridge Things to do in Cambridgeshire",
      • "pubDate": "2025-03-30 04:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://i2-prod.cambridge-news.co.uk/incoming/article31290600.ece/ALTERNATES/s615/0_Emmaclarke.jpg",
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      • "article_id": "539ffcd55fb8182956d2ffd359903a76",
      • "title": "I tried a Rustlers burger for the first ever time and one thing will haunt me forever",
      • "link": "https://www.express.co.uk/life-style/food/2033340/i-tried-rustlers-burger-first-time-taste-test-exclusive",
      • -
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        • "Vita Molyneux"
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      • "video_url": null,
      • "description": "It's amazing what modern science can do - but some things need to be left well alone and microwavable meat is one of them.",
      • "content": "Over the seven years of my journalistic career I have interviewed criminals, sat next to murderers in court and chased tornadoes - but it’s this taste test that has my heart pounding the hardest. On a trip to Tesco last week I saw something I had never come across before: a full burger that you can microwave. I moved to London from New Zealand last year, and was unfamiliar with the concept of a Rustlers burger until now. I was mystified by it, and also slightly in awe. To me, it appears the creators of these burgers were so fixated on whether they could, that they never stopped to wonder if they should. The concept of a microwavable cheeseburger fills me with fear, and that fear is twofold: first, that I will get some sort of horrendous beef-borne illness, and second, that I’ll actually come to love this bizarre microwavable meal. I decided to face my fear and do it anyway, so I picked up a Rustler’s quarter pounder and read the instructions meticulously. As I cracked open the packet a greasy waft of McDonald’s aroma washed over me and I felt a split second of relief. I like McDonalds, maybe this would all be okay afterall. However, inspection of the hockey puck-like meat patty dashed those hopes. It was concerningly grey, with strings of congealed fat lacing the top of the disc. I took a deep breath and popped the whole thing (well, burger and bun) into the microwave for one minute and 10 seconds exactly. Once I had unstuck the cheese from its plastic casing - noting that they were virtually indistinguishable from each other - I remade the burger with the cheese on top and a squeeze of neon orange mystery sauce to bring the whole thing together. My first bite was nothing short of horrendous: a textural nightmare from which I struggled to find release. The meat patty almost popped when my teeth broke through the surface and the microwaved bread instantly made haste to the roof of my mouth and stuck there like cement. I chewed the rapidly hardening lump of meat, cheese and bread around my mouth for what seemed like an eternity before managing to swallow. Tragically, the taste was actually pretty good, very similar to the McDonald’s quarter pounder but the fact I was eating microwavable meat haunted me. About half way through the burger I met my match - a tough chewy lump of bouncy gristle. I simply could not go on after that, no matter how tentatively good the burger was. The mystery lump turned my stomach to such a degree that I had to put the remnants of the burger in the other room to try and forget about it. I started this taste test with a concern I would come to love Rustlers, and I am proud to report there is approximately zero chance of that happening. I am well aware of the ‘any port in a storm’ concept, but this is one port I will be sailing past for eternity.",
      • "pubDate": "2025-03-30 03:07:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2033340_1.jpg",
      • "source_id": "expresscouk",
      • "source_priority": 1139,
      • "source_name": "Express",
      • "source_url": "https://www.express.co.uk",
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      • "language": "english",
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      {
      • "article_id": "116e759828145abb9da1aea3de39d14a",
      • "title": "Dietician shares one food you need to eat more of - and it's not protein",
      • "link": "https://www.express.co.uk/life-style/food/2032853/increase-fibre-eating-kiwi-skin",
      • -
        "keywords": [
        • "food"
        ],
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        "creator": [
        • "Sydney Evans"
        ],
      • "video_url": null,
      • "description": "Instead of discarding it, you might want to think about adding this superfood to your diet.",
      • "content": "Making sure we eat enough fruit is important to maintaining a healthy and balanced diet, and it’s a great source of fibre, too. But you could be getting even more fibre in your diet by eating this one piece of tropical fruit that many people often chuck away instead. While the skin on fruit might appear offputting, there are many that are packed with fibre that simply go to waste when they’re not eaten. One dietician has shared that eating the skin of one fruit in particular could help you “double your fibre intake\". In a video posted to TikTok , dietician Abbey Sharp shared that she eats kiwi skin. While many might find the idea of eating kiwi skin off-putting, especially given its fur-like texture, the skin actually contains more fibre and antioxidants than the flesh. But Abbey reassured viewers that you don’t necessarily have to eat the fur in order to get more fibre. Instead, you can simply scrub the fur off using a brush or even scrape it away with a spoon and eat the skin as usual. A standard-sized kiwi without the skin contains about two grams of fibre, but when the skin is left on, this almost doubles to 3.5 grams of fibre per portion, making it a simple way to increase how much fibre you’re consuming. One commenter shared: “I’ll never forget the day my four-year-old ate the whole kiwi, and I ran to Google to make sure that’s safe just to find out that’s the best way to eat them\", while another said: \"The skin is easily the best part of fruits and veggies.” It’s not just kiwis that are good for fibre intake, either. In the video, Abbey explained that you can “basically double the fibre of fruit by simply eating the skin\", including pears, apples, peaches and apricots. “Your gut does not want you to waste the peel\", she added. Fibre is an essential part of our diets, feeding good bacteria in our gut and helping to aid digestion. But it’s not advised to eat the skin of all fruits, especially those fruits with tough skin that’s often inedible. It’s generally advised to avoid eating the skin from fruits like pineapples, lychees and melon, and if you are leaving the skin on fruit, you should always rinse it thoroughly with cool water before consuming it.",
      • "pubDate": "2025-03-30 03:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2032853_1.jpg",
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      • "language": "english",
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        • "health and fitness"
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    • -
      {
      • "article_id": "a0e7409958afdb532f7852923e2a0c12",
      • "title": "I made Mary Berry’s Victoria sponge cake better after adding her 1 ‘secret’ ingredient",
      • "link": "https://www.express.co.uk/life-style/food/2032895/mary-berry-victoria-sponge-cake-recipe-exclusive",
      • -
        "keywords": [
        • "food"
        ],
      • -
        "creator": [
        • "Angela Patrone"
        ],
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      • "description": "To celebrate Mother's Day, I made Mary Berry's classic Victoria sponge cake, which involved one \"secret\" step to getting the \"perfect\" sponge.",
      • "content": "Mary Berry’s Victoria sandwich cake recipe makes for the perfect sweet treat to bake for your mum, grandma or auntie this Mother’s Day . With her signature approach, you’ll layer scrumptious cakes around strawberry jam and lusciously whipped double cream and finish it with a light sugar dusting for eye-catching flair. Although the ingredients list might look simple, Mary’s recip e emphasised the importance of one particular ingredient - baking spread . The baking queen claimed that “the secret to a perfect sponge” is to mix in 225g of baking spread that’s “straight from the fridge” on a low setting. When making any type of cake, I’ve always left my baking spread or butter out to get to room temperature before using it, so this seemed a little strange. However, I was very pleased with the results of the sponge - both layers came out moist and they had even risen taller than usual when I followed this recipe . I made one slight change to the finishing touches of the cake, and that was to dust it with icing sugar instead of caster sugar. Four free-range eggs 225g of caster sugar 225g of self-raising flour Two teaspoons of baking powder 225g chilled baking spread, plus a touch more for tin greasing Top-tier strawberry jam Icing sugar, for dusting on top I started by preheating my oven to 180C/160C Fan/Gas 4, then greasing and lining two 20-cm sandwich tins. To make the sponge, it’s a very simple all-in-one method that involves cracking the eggs into a large mixing bowl, then adding the sugar, flour, baking powder and cold baking spread. I used an electric hand whisk on a low setting to mix everything until smooth, but a wooden spoon will work too; it will just take a little longer. For those using a hand or stand mixer, avoid overmixing, as this will result in your cake collapsing in the oven. The cake will have too much air and not be able to maintain its own structure. Next, I divided the mixture between the two tins. You don’t need to be overly precise, but if you want to ensure an even split, use scales. I used a spatula to scrape all the mixture from the bowl and gently levelled out the tops of the cakes. Both cakes should be placed on the middle shelf of the oven for 30 minutes. However, they should be checked after 20 minutes. You’ll know they’re done when they’ve turned a beautiful golden-brown colour and are beginning to pull away from the sides of the tin. If they spring back when lightly pressed, they’re ready. I left the sponges to cool in their tins for 10 minutes before turning them out onto a cooling rack to cool completely. Once cooled, I added whipped cream to one side and jam to the other before assembling and finishing with a dusting of icing sugar.",
      • "pubDate": "2025-03-30 03:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2032895_1.jpg",
      • "source_id": "expresscouk",
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      • "language": "english",
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        • "celebrity",
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        ],
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        • "victoria,australia,australia/oceania",
        • "victoria,victoria,malta,europe"
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    • -
      {
      • "article_id": "6bf170b9ed6e63f8024017dba7232304",
      • "title": "Mary Berry’s ‘easy’ scone recipe that’s stayed the same for over 30 years",
      • "link": "https://www.express.co.uk/life-style/food/2032222/mary-berrys-easy-scone-recipe",
      • -
        "keywords": [
        • "food"
        ],
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        "creator": [
        • "Ellen Jenne"
        ],
      • "video_url": null,
      • "description": "To mark Mary Berry's 90th birthday, the BBC shared a 30-year-old recipe for her simple scones - which people still make to this day.",
      • "content": "Mary Berry's iconic scone recipe is a timeless classic, known for its light, fluffy texture and perfect golden crust. With a simple combination of ingredients, her method ensures a foolproof rise and a deliciously soft crumb - perfect for serving with clotted cream and jam. To mark the cooking legend's milestone 90th birthday, the BBC has been delving into its archives for some of her game-changing recipes . In a recent Instagram post, the BBC shared a clip from the 1994 show of Mary Berry ’s Ultimate Cakes where she made a simple scone recipe. Mary said: “The great this is they’re easy to make from ingredients that you’re likely to have in the cupboard.” A top tip of Mary’s is to make the dough slightly on the wet side. She said: “They’re difficult to handle, but they rise much better.” A number of Mary Berry fans praised her recipe withstanding the tests of time, with many still using the recipe 30 years after it originally aired on TV. Nicola commented: “I would like this recipe , as I find it cannot get my scones to rise properly. Clotted cream first.” Ali said: “I couldn't make scones at all until I did this recipe from Mary, they're brilliant now!” Marco wrote, “I love this recipe . No fuss about cold butter. It works every time,” while Tish said, “Brings back memories. Loved your series back then.” To recreate Mary’s staple scone recipe for yourself, this is what you’ll need. A post shared by BBC Food (@bbcfood) Ingredients 450g/1lb self-raising flour 2 level tsp baking powder 50g/13⁄4 oz caster sugar 100g/31⁄2 oz butter, slightly softened, cut into pieces 2 free-range eggs A little milk Handful of sultanas (optional) To serve Strawberry jam Clotted cream Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Using a fork or round-tipped knife, stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/3⁄4in thick. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug. Bake for 12 to 15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.",
      • "pubDate": "2025-03-30 03:00:00",
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      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2032222_1.jpg",
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      {
      • "article_id": "c0549ebd704aa8f907c5fc2880fe3d84",
      • "title": "Make the 'best' scrambled eggs with chef's alternative 2-step method",
      • "link": "https://www.express.co.uk/life-style/food/2033706/chefs-best-scrambled-eggs-recipe",
      • -
        "keywords": [
        • "food"
        ],
      • -
        "creator": [
        • "Talya Honebeek"
        ],
      • "video_url": null,
      • "description": "Scrambled eggs will taste better if you take a slightly different approach while cooking them.",
      • "content": "A home cook has shared their recipe for the \"best\" scrambled eggs . Whether you prefer yours poached, fried or scrambled, eggs are a weekend breakfast staple in many households. But while just about anyone can whip up a batch of scrambled eggs, you can elevate your brunch by adding an extra step. Posting to TikTok , @thisiscrumb, an account featuring recipes and cooking guides from chef and author Devin Connell, said: \"How to make the best scrambled eggs. Heat one [tablespoon] olive oil in a non-stick pan.\" Demonstrating the second step, she added: \"Let the whites set for 30 seconds or so. Use a spatula to start scrambling the egg whites, leaving the yolks in tact. \"When the whites are cooked, break the yolks and stir into the whites. Remove from the heat before the yolks have completely cooled.\" This method of cooking scrambled eggs divided viewers in the comments section, with one writing: \"I love them scrambled in the pan this way glad I'm not alone!!\" Another said: \"This looks so good omg why haven't I thought of this.\" Meanwhile, a third referenced recently the video in their own take on the recipe alongside the caption: \"The girl that said you need to cook the egg whites first and then break the yolk for the perfect scrambled eggs on here literally changed my life.\" Not everyone agreed, however, with one commenting: \"No,\" and another saying: \"This is wrong.\" This isn't the only scrambled egg cooking hack out there, with many chefs also offering up their own versions of the classic breakfast dish. Gordon Ramsay cooks his eggs over a medium heat, pulling the pan off the heat as soon as the curds start to thicken. He then allows the eggs to continue to cook off the heat source for about 20 seconds before then returning the pan to a medium heat for a further 90 seconds. The celebrity chef also recommends cracking eggs straight into the pan, stirring continuously and adding a spoonful of something cold like butter or sour cream to stop the eggs from overcooking and make them extra creamy.",
      • "pubDate": "2025-03-30 03:00:00",
      • "pubDateTZ": "UTC",
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      {
      • "article_id": "c7d5c55c6f6b3a9b9ca265ae1edf2a36",
      • "title": "Key oven method 'everyone forgets' for perfect crispy roast potatoes every time",
      • "link": "https://www.express.co.uk/life-style/food/2032324/hot-to-get-perfect-roast-potatoes",
      • -
        "keywords": [
        • "food"
        ],
      • -
        "creator": [
        • "Vita Molyneux"
        ],
      • "video_url": null,
      • "description": "This method will give you the perfect crunchy potatoes every time, no matter what your other tips and tricks include",
      • "content": "Social media is overrun with tips and tricks on how to make the perfect crispy roast potatoes, from boiling them in stock or gravy to parboiling until they're practically mashed. However, Ann Russell, the TikTok cooking and cleaning extraordinaire, who has won hearts with her amazing advice and kind nature, has said there is one method that people seem to forget - and it will ensure the perfect potatoes every time. In a video posted on TikTok she said that so many people have so many incredible recipes - but one thing they all forget to mention is moisture - or lack thereof. She said: \"The reason roast potatoes go crunchy is that the starch when it hits the fat, it explodes and goes crispy, which is why you parboil them. But the one thing people forget to mention, if your potatoes aren't going crispy there might be too much moisture in your oven - it's why air fryer potatoes often work because you cook less of them and air fryers don't build up steam. ”It's why when you’re doing Christmas dinner your potatoes can often go soggy because you've got other things in the oven at the same time.” She said that no matter which method you choose if you’re cooking them in the oven and are struggling to get them crispy, check the moisture levels by opening the oven door - there should be no steam whatsoever. She said: ”If the steam is there, it will force itself back into the potatoes and make them go soggy.” She recommends you do all your potato prep, including parboiling before taking everything else out of the oven. From there, Russell recommends flapping the door to dispel any steam, and then bringing the oven back up to temperature. Another tip is to not overcrowd your potatoes - less is more when it comes to the perfect crunch.",
      • "pubDate": "2025-03-30 01:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2032324_1.jpg",
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      • "language": "english",
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    • -
      {
      • "article_id": "3f6cc29ba625e23e7ea5aa82931522e6",
      • "title": "\"They Basically Disappeared In The Late '90s\": 24 Menu Items That Were \"All The Rage\" Way Back When, But Are Nonexistent Today",
      • "link": "https://www.buzzfeed.com/claudiasantos/trendy-dishes-that-vanished-from-menus-fs",
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        "keywords": [
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      • "description": "\"I used to flambé table side in the late '70s/early '80s. This was my favorite. Then it just sorta dropped off menus everywhere.\"View Entire Post ›",
      • "content": "Nothing makes me more nostalgic than recalling the days of \"fancy\" dinners at the local chop house in my town, fully equipped with a smoking section and salad bar. So, I was very intrigued when redditor u/igotplans2 asked folks of the r/AskOldPeople community to share the dishes that were once popular in restaurants but then disappeared. Here are some of the \"trendy\" menu items that older generations recalled from way back when. 2. \"Blackened everything. It seemed like chefs were working overtime to figure out what they could make in a Cajun blackened version.\" — u/igotplans2 \"I credit the original Cajun gourmet, Justin Wilson , for this. In the late '80s/early '90s, when more and more people were getting cable TV, he had a few different shows that reached coast to coast. He was maybe not iconic, but he was pretty popular and inspired people to have a taste of the culture and cuisine he fondly promoted.\" — u/Ok_Athlete_1092 4. \"I can't think of a specific dish, but there was a period in the '90s when pesto was EVERYWHERE, and so were roasted red peppers.\" — u/Professor-genXer \"Sun-dried tomatoes were freaking EVERYWHERE for a while there.\" — u/GraceStrangerThanYou 6. \"Steak Diane. Particularly, made the correct old-school way: flambéed tableside.\" — u/MooPig48 \"I used to flambé table side in the late '70s/early '80s. Steak Diane was my favorite. Then it just sorta dropped off menus everywhere.\" — u/MetalPlaygrounds 8. \"Beef Wellington, at pricier restaurants. It's hard to find now, but not too hard to make at home for the right occasion.\" — u/newleaf9110 10. \"Orange Roughy. It turned out that the fish were incredibly old — up to 200 years old — and they were almost fished to extinction .\" — u/Gl3g 12. \"Pineapple upside down cake.\" — u/Ohm1962 \"I made them all the time as a kid in the '70s and a young adult in the '80s. I haven't had one in years!\" — u/groomer7759 14. \"Crêpes as an entree was popular in the '70s, filled with chicken or crabmeat in a sauce.\" — u/Uvabird \"The first restaurant I remember going to as a kid with exotic-looking houseplants everywhere was a '70s creperie. I didn't see another place that did crepes primarily for over 40 years.\" — u/Quaranj 16. \"Baked Alaska.\" — u/SirWarm6963 18. \"French onion soup with a big piece of toast and melted cheese on top in the '70s.\" — u/mbw70 20. \"Please travel back in time with me to the '60s, and let's talk about baked potato 'fixings' being brought to your table in that thing with a connected metal bowl. Sour cream? Coming up! And it was spun around that bowl so the server could spoon it into your potato. Cheese, bacon bits, and salad dressings were served the same way, including the rarely-seen (but then popular) Thousand Island and Roquefort dressings.\" — u/ronmimid 22. \"Around 1980, it seemed like every restaurant had fried zucchini and fried mozzarella sticks as appetizers.\" — u/Intelligent-Rip-2270 24. \"'A diet plate that had a hamburger patty, a lump of cottage cheese, and canned peaches.\" — u/splattermatters \"This, but with a pineapple ring instead of the peaches, is like a nostalgic meal that reminds me of my grandmother. It was years before I realized she was always on a diet.\" — u/Valuable-Ordinary-54 Is there a menu item you recall being wildly popular that basically vanished? Let us know in the comments, or fill out this anonymous form. Note: Some responses may have been edited for length and/or clarity.",
      • "pubDate": "2025-03-29 23:30:01",
      • "pubDateTZ": "UTC",
      • "image_url": "https://img.buzzfeed.com/buzzfeed-static/static/2024-09/18/14/enhanced/3585393f8dfb/original-1466-1726671542-9.jpg?3%2C0=&crop=1245%3A830&resize=1250%3A830",
      • "source_id": "buzzfeeduk",
      • "source_priority": 568,
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      • "article_id": "3268292bebf83f4a9cac20cdb6d971c8",
      • "title": "I tried the viral Aldi cocktail that's £4.50 and 'delicious' but one thing surprised me",
      • "link": "https://www.express.co.uk/life-style/food/2034355/i-tried-viral-aldi-450",
      • -
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        "creator": [
        • "Sarah Barltrop"
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      • "description": "Aldi's Italian-inspired wine cocktail has gone viral online, so I put it to the taste test.",
      • "content": "When you realize a 750ml bottle of Aldi's viral cocktail costs just £4.49 compared to bars charging £10 for a thimble, you begin to understand the hype. The drink in question is a Hugo spritz - sort of like an Aperol spritz, but made using elderflower liqueur and garnished with mint instead, topped up with prosecco and soda water. The pre-mixed cocktail has received rave reviews on TikTok , with user @mostlyshaun calling it \"stunning\" and another deeming it \"delicious\". When asked if it compares to the real thing, creator @oliviamulhearn replied: \"Honestly I am SHOCKED at how nice it is. Was not expecting it to taste exactly like a fresh hugo spritz.\" So after getting drawn in by the hype, I decided to see what all the fuss was about. I was slightly dubious — prepackaged cocktails are almost always ridiculously sweet or diluted, and I would normally play it safe with a beer, or just make a gin and tonic instead. However, I poured the drink with lots of ice into a wine glass, having forgotten the mint as Aldi suggests. It looked really refreshing, but I have to admit the smell scared me slightly — it had that subtle note of wine that might hurt your throat, but nevertheless, I got on and took a sip. To my relief and surprise, it tasted nothing like the harsh wine I expected. It was light, delicately bubbly and it wasn't overly sweet, which made it really easy drinking. While it was tasty, I would still opt for the freshly made version should I have the choice — I wouldn't go as far as the TikToker's claims. But if you're going on a picnic, you're in a hurry or you simply can't be bothered to make one fresh, this is a really solid second choice, and it's a bargain.",
      • "pubDate": "2025-03-29 20:33:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2034355_1.jpg",
      • "source_id": "expresscouk",
      • "source_priority": 1139,
      • "source_name": "Express",
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      • "language": "english",
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        • "united kingdom"
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      {
      • "article_id": "ca968e8ca0e4374124fb9560f6293a6a",
      • "title": "The new London dining spot that's taking TikTok by storm",
      • "link": "https://www.harrowtimes.co.uk/news/25045757.nina-marylebone-london-dining-spot-taking-tiktok-storm/",
      • "keywords": null,
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      • "description": "As a devoted admirer of London's ever-evolving dining scene, I knew I had to check out Nina—the new Italian hotspot in Marylebone that’s been all over TikTok.",
      • "content": "As a devoted admirer of London's ever-evolving dining scene, I knew I had to check out Nina - the new Italian hotspot in Marylebone that’s been all over TikTok. From the team behind Zephyr and Bottarga , two of my favourite Mediterranean-inspired spots, Nina has been causing a stir online, making it notoriously difficult to get a reservation. The team have been taking TikTok followers on a behind the scenes journey of getting the restaurant ready for diners, and it's captured London diners' appeal and tastebuds. I managed to secure a table, and let me tell you - it was worth the hype. The moment I walked in, I understood why people are obsessed. The atmosphere is effortlessly stylish, with warm lighting, elegant decor, and a crowd that looks like they stepped out of a fashion editorial. There’s a buzzy energy to the place, making it feel like the spot to be. (Image: Immy Share, Newsquest) One of my favourite parts was the decor and the fun notes that have been put in place of pictures coming on the wall - with one saying \"artwork reveal soon\". Now, onto the food - because that’s where Nina really shines. The focaccia with parmesan butter arrived first, and I could’ve made a meal out of it alone. The bread was perfectly fluffy with a golden crust, and the parmesan butter was indulgently rich, melting into every bite. (Image: Immy Share, Newsquest) Next, we had yellowtail with Stracciatella, a dish that balanced fresh, silky fish with creamy cheese in a way that felt both unexpected and genius. But my personal favorite? The tuna tataki on orange melon - a combination I’d never tried before, but one that worked beautifully. It's an Instagram and TikTok favourite, but it doesn't just look good and that's what I liked about it. The raw tuna had just the right amount of bite, while the juicy melon added a burst of sweetness that made the whole dish sing. For mains, we shared the tomato spaghetti and the duck ragu. The spaghetti was a lesson in simplicity, with perfectly cooked pasta coated in a deep, vibrant tomato sauce. (Image: Immy Share, Newsquest) Meanwhile, the duck ragu was rich, comforting, and packed with layers of flavor - the kind of dish that makes you want to mop up every last drop with some leftover focaccia. When it came to dessert, I had my eye on the huge tiramisu that had been making the rounds on TikTok, but I couldn’t resist the chocolate sorbet with sea salt, especially because it was only for two of us. (Image: Nina) It was the perfect balance of bitter, sweet, and salty, with a texture so smooth it felt almost luxurious. Between the effortlessly cool vibe, the seriously good food, and the impossible-to-get reservations, it’s clear why Nina has gone viral. It’s the kind of place that feels like a special night out without being overly fussy. If you manage to snag a table, consider yourself lucky - you’re in for a treat.",
      • "pubDate": "2025-03-29 20:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://www.newsshopper.co.uk/resources/images/19263508/?type=mds-article-575",
      • "source_id": "harrowtimes",
      • "source_priority": 395870,
      • "source_name": "Harrow Times",
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      • "language": "english",
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        • "food"
        ],
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        "ai_tag": [
        • "tourism"
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        "ai_region": [
        • "marylebone",
        • "london,england,united kingdom,europe"
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      {
      • "article_id": "4ba96b437543376bc0863bd592c4917f",
      • "title": "The new London dining spot that's taking TikTok by storm",
      • "link": "https://www.times-series.co.uk/news/25045757.nina-marylebone-london-dining-spot-taking-tiktok-storm/",
      • "keywords": null,
      • "creator": null,
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      • "description": "As a devoted admirer of London's ever-evolving dining scene, I knew I had to check out Nina—the new Italian hotspot in Marylebone that’s been all over TikTok.",
      • "content": "From the team behind Zephyr and , two of my favourite Mediterranean-inspired spots, Nina has been causing a stir online, making it notoriously difficult to get a reservation. The team have been taking TikTok followers on a behind the scenes journey of getting the restaurant ready for diners, and it's captured London diners' appeal and tastebuds. I managed to secure a table, and let me tell you - it was worth the hype. The moment I walked in, I understood why people are obsessed. The atmosphere is effortlessly stylish, with warm lighting, elegant decor, and a crowd that looks like they stepped out of a fashion editorial. There’s a buzzy energy to the place, making it feel like spot to be. One of my favourite parts was the decor and the fun notes that have been put in place of pictures coming on the wall - with one saying \"artwork reveal soon\". Now, onto the food - because that’s where Nina really shines. The focaccia with parmesan butter arrived first, and I could’ve made a meal out of it alone. The bread was perfectly fluffy with a golden crust, and the parmesan butter was indulgently rich, melting into every bite. Next, we had yellowtail with Stracciatella, a dish that balanced fresh, silky fish with creamy cheese in a way that felt both unexpected and genius. But my personal favorite? The tuna tataki on orange melon - a combination I’d never tried before, but one that worked beautifully. It's an Instagram and TikTok favourite, but it doesn't just look good and that's what I liked about it. The raw tuna had just the right amount of bite, while the juicy melon added a burst of sweetness that made the whole dish sing. For mains, we shared the tomato spaghetti and the duck ragu. The spaghetti was a lesson in simplicity, with perfectly cooked pasta coated in a deep, vibrant tomato sauce. Meanwhile, the duck ragu was rich, comforting, and packed with layers of flavor - the kind of dish that makes you want to mop up every last drop with some leftover focaccia. When it came to dessert, I had my eye on the huge tiramisu that had been making the rounds on TikTok, but I couldn’t resist the chocolate sorbet with sea salt, especially because it was only for two of us. It was the perfect balance of bitter, sweet, and salty, with a texture so smooth it felt almost luxurious. Between the effortlessly cool vibe, the seriously good food, and the reservations, it’s clear why Nina has gone viral. It’s the kind of place that feels like a special night out without being overly fussy. If you manage to snag a table, consider yourself lucky - you’re in for a treat.",
      • "pubDate": "2025-03-29 20:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://www.newsshopper.co.uk/resources/images/19263508/?type=mds-article-575",
      • "source_id": "time_series",
      • "source_priority": 668753,
      • "source_name": "Time Seres",
      • "source_url": "https://www.times-series.co.uk",
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      • "language": "english",
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      {
      • "article_id": "5901715896926c3e1fdff4ff9298c874",
      • "title": "‘I had dinner at a London rooftop bar with brilliant food and STUNNING city views’",
      • "link": "https://www.hackneygazette.co.uk/news/25036255.broadcaster-white-city-review-rooftop-dining-great-views/",
      • "keywords": null,
      • "creator": null,
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      • "description": "I went to a rooftop bar in west London, and it turned out to be one of those unexpectedly great experiences that stick with you.",
      • "content": "Tucked away next to the iconic Television Centre in White City, The Broadcaster offered a cosy yet lively escape from the dreary weather outside. Upon arriving, we stepped into a lift with clear signage: G - pub and bar, 1 - dining room, 2 - the playroom, and 3 - rooftop bar. We were whisked away to the rooftop bar. Despite the recent burst of spring warmth giving way to dark clouds and drizzle, the weather only added to the atmosphere. From up high, we could see west London stretching out in the distance, with Westfield glowing under the stormy sky. There was something cinematic about the view—London in its moody glory. The Broadcaster had a way of making the bleakness outside feel vibrant with its warm lighting, stylish decor, and laid-back but buzzing energy. As we settled into our seats, we were handed two menus—one boasting an extensive drink selection and the other filled with tempting dishes. I started with the St Ives monkfish scampi with curry tartare, and I can safely say this was a winning choice. (Image: Ezekiel Bertrand) The batter was light, crisp, and golden, encasing tender, juicy pieces of monkfish that almost melted in my mouth. The curry tartare was a standout—creamy with a delicate spice that elevated the scampi without overpowering it. Alongside it, I went for the baked sourdough with whipped butter and sea salt. I’ll admit, I’m always a little sceptical when I see ‘sea salt’ on a menu - is it really? Or just regular table salt in disguise? But this time, they weren’t lying. The butter was silky smooth, and the salt crystals gave it the perfect kick. Simple but done exceptionally well. When it came to the main course, I was torn between two options: the beer-battered Cornish hake with triple-cooked chips, crushed peas, and house tartare or the 32-day dry-aged beef burger with smoked cheddar, bacon, truffle aioli, and skin-on fries. After much deliberation, I went with the burger—zero regrets. (Image: Ezekiel Bertrand) This was not your average burger. The patty was thick, juicy, and packed with rich, dry-aged flavour, perfectly complemented by the smokiness of the cheddar and bacon. The truffle aioli was a game-changer, adding a luxurious depth without being overwhelming. The skin-on fries were crispy, golden, and well-seasoned—a proper sidekick to an already standout dish. By this point, I was full—but there’s always room for dessert. I went for the chocolate tart with ice cream, and it was the perfect end to the meal. The tart had a silky-smooth, rich chocolate filling with just the right amount of bitterness to balance out the sweetness. Paired with a scoop of ice cream, every bite was indulgent but not overpowering. (Image: Ezekiel Bertrand) To top it off, I ordered a glass of Baileys, because why not? The combination was pure bliss. The Broadcaster’s rooftop bar isn’t just about the food—it’s about the whole experience. From the atmospheric view of west London under stormy skies to the warm, inviting space inside, it strikes the perfect balance between lively and relaxed. The menu is carefully crafted with high-quality ingredients and thoughtful flavour pairings that make every dish memorable. If you’re looking for a rooftop spot in London with great food, a vibrant setting, and an unbeatable vibe, The Broadcaster is a must-visit. And if you’re lucky enough to visit in the summer? Well, I’m already jealous.",
      • "pubDate": "2025-03-29 20:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://www.hackneygazette.co.uk/resources/images/19248342/?htype=0&type=app",
      • "source_id": "hackneygazette_uk",
      • "source_priority": 185288,
      • "source_name": "Hackney Gazette",
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      • "language": "english",
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        • "london,england,united kingdom,europe"
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      • "sentiment": "positive",
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      {
      • "article_id": "2be6a0be414dcd0d5122fc69a0c9d617",
      • "title": "‘I had dinner at a London rooftop bar with brilliant food and STUNNING city views’",
      • "link": "https://www.times-series.co.uk/news/25036255.broadcaster-white-city-review-rooftop-dining-great-views/",
      • "keywords": null,
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      • "description": "I went to a rooftop bar in west London, and it turned out to be one of those unexpectedly great experiences that stick with you.",
      • "content": "Tucked away next to the iconic Television Centre in White City, The Broadcaster offered a cosy yet lively escape from the dreary weather outside. Upon arriving, we stepped into a lift with clear signage: G - pub and bar, 1 - dining room, 2 - the playroom, and 3 - rooftop bar. We were whisked away to the rooftop bar. Despite the recent burst of spring warmth giving way to dark clouds and drizzle, the weather only added to the atmosphere. From up high, we could see west London stretching out in the distance, with Westfield glowing under the stormy sky. There was something cinematic about the view—London in its moody glory. The Broadcaster had a way of making the bleakness outside feel vibrant with its warm lighting, stylish decor, and laid-back but buzzing energy. As we settled into our seats, we were handed two menus—one boasting an extensive drink selection and the other filled with tempting dishes. I started with the St Ives monkfish scampi with curry tartare, and I can safely say this was a winning choice. The batter was light, crisp, and golden, encasing tender, juicy pieces of monkfish that almost melted in my mouth. The curry tartare was a standout—creamy with a delicate spice that elevated the scampi without overpowering it. Alongside it, I went for the baked sourdough with whipped butter and sea salt. I’ll admit, I’m always a little sceptical when I see ‘sea salt’ on a menu - is it really? Or just regular table salt in disguise? But this time, they weren’t lying. The butter was silky smooth, and the salt crystals gave it the perfect kick. Simple but done exceptionally well. When it came to the main course, I was torn between two options: the beer-battered Cornish hake with triple-cooked chips, crushed peas, and house tartare or the 32-day dry-aged beef burger with smoked cheddar, bacon, truffle aioli, and skin-on fries. After much deliberation, I went with the burger—zero regrets. This was not your average burger. The patty was thick, juicy, and packed with rich, dry-aged flavour, perfectly complemented by the smokiness of the cheddar and bacon. The truffle aioli was a game-changer, adding a luxurious depth without being overwhelming. The skin-on fries were crispy, golden, and well-seasoned—a proper sidekick to an already standout dish. By this point, I was full—but there’s always room for dessert. I went for the chocolate tart with ice cream, and it was the perfect end to the meal. The tart had a silky-smooth, rich chocolate filling with just the right amount of bitterness to balance out the sweetness. Paired with a scoop of ice cream, every bite was indulgent but not overpowering. To top it off, I ordered a glass of Baileys, because why not? The combination was pure bliss. The Broadcaster’s rooftop bar isn’t just about the food—it’s about the whole experience. From the atmospheric view of west London under stormy skies to the warm, inviting space inside, it strikes the perfect balance between lively and relaxed. The menu is carefully crafted with high-quality ingredients and thoughtful flavour pairings that make every dish memorable. If you’re looking for a rooftop spot in London with great food, a vibrant setting, and an unbeatable vibe, The Broadcaster is a must-visit. And if you’re lucky enough to visit in the summer? Well, I’m already jealous.",
      • "pubDate": "2025-03-29 20:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://www.newsshopper.co.uk/resources/images/19248379/?type=mds-article-575",
      • "source_id": "time_series",
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      • "article_id": "46696c9cd95bb15fc57f179bff9997f7",
      • "title": "The new London dining spot that's taking TikTok by storm",
      • "link": "https://www.surreycomet.co.uk/news/25045757.nina-marylebone-london-dining-spot-taking-tiktok-storm/",
      • "keywords": null,
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      • "video_url": null,
      • "description": "As a devoted admirer of London's ever-evolving dining scene, I knew I had to check out Nina—the new Italian hotspot in Marylebone that’s been all over TikTok.",
      • "content": "From the team behind Zephyr and Bottarga , two of my favourite Mediterranean-inspired spots, Nina has been causing a stir online, making it notoriously difficult to get a reservation. The team have been taking TikTok followers on a behind the scenes journey of getting the restaurant ready for diners, and it's captured London diners' appeal and tastebuds. I managed to secure a table, and let me tell you - it was worth the hype. The moment I walked in, I understood why people are obsessed. The atmosphere is effortlessly stylish, with warm lighting, elegant decor, and a crowd that looks like they stepped out of a fashion editorial. There’s a buzzy energy to the place, making it feel like the spot to be. (Image: Immy Share, Newsquest) One of my favourite parts was the decor and the fun notes that have been put in place of pictures coming on the wall - with one saying \"artwork reveal soon\". Now, onto the food - because that’s where Nina really shines. The focaccia with parmesan butter arrived first, and I could’ve made a meal out of it alone. The bread was perfectly fluffy with a golden crust, and the parmesan butter was indulgently rich, melting into every bite. (Image: Immy Share, Newsquest) Next, we had yellowtail with Stracciatella, a dish that balanced fresh, silky fish with creamy cheese in a way that felt both unexpected and genius. But my personal favorite? The tuna tataki on orange melon - a combination I’d never tried before, but one that worked beautifully. It's an Instagram and TikTok favourite, but it doesn't just look good and that's what I liked about it. The raw tuna had just the right amount of bite, while the juicy melon added a burst of sweetness that made the whole dish sing. For mains, we shared the tomato spaghetti and the duck ragu. The spaghetti was a lesson in simplicity, with perfectly cooked pasta coated in a deep, vibrant tomato sauce. (Image: Immy Share, Newsquest) Meanwhile, the duck ragu was rich, comforting, and packed with layers of flavor - the kind of dish that makes you want to mop up every last drop with some leftover focaccia. When it came to dessert, I had my eye on the huge tiramisu that had been making the rounds on TikTok, but I couldn’t resist the chocolate sorbet with sea salt, especially because it was only for two of us. (Image: Nina) It was the perfect balance of bitter, sweet, and salty, with a texture so smooth it felt almost luxurious. Between the effortlessly cool vibe, the seriously good food, and the impossible-to-get reservations, it’s clear why Nina has gone viral. It’s the kind of place that feels like a special night out without being overly fussy. If you manage to snag a table, consider yourself lucky - you’re in for a treat.",
      • "pubDate": "2025-03-29 20:00:00",
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      • "article_id": "b8a7128b3e00cecddd2390596b454433",
      • "title": "‘I had dinner at a London rooftop bar with brilliant food and STUNNING city views’",
      • "link": "https://www.surreycomet.co.uk/news/25036255.broadcaster-white-city-review-rooftop-dining-great-views/",
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      • "description": "I went to a rooftop bar in west London, and it turned out to be one of those unexpectedly great experiences that stick with you.",
      • "content": "Tucked away next to the iconic Television Centre in White City, The Broadcaster offered a cosy yet lively escape from the dreary weather outside. Upon arriving, we stepped into a lift with clear signage: G - pub and bar, 1 - dining room, 2 - the playroom, and 3 - rooftop bar. We were whisked away to the rooftop bar. Despite the recent burst of spring warmth giving way to dark clouds and drizzle, the weather only added to the atmosphere. From up high, we could see west London stretching out in the distance, with Westfield glowing under the stormy sky. There was something cinematic about the view—London in its moody glory. The Broadcaster had a way of making the bleakness outside feel vibrant with its warm lighting, stylish decor, and laid-back but buzzing energy. As we settled into our seats, we were handed two menus—one boasting an extensive drink selection and the other filled with tempting dishes. I started with the St Ives monkfish scampi with curry tartare, and I can safely say this was a winning choice. (Image: Ezekiel Bertrand) The batter was light, crisp, and golden, encasing tender, juicy pieces of monkfish that almost melted in my mouth. The curry tartare was a standout—creamy with a delicate spice that elevated the scampi without overpowering it. Alongside it, I went for the baked sourdough with whipped butter and sea salt. I’ll admit, I’m always a little sceptical when I see ‘sea salt’ on a menu - is it really? Or just regular table salt in disguise? But this time, they weren’t lying. The butter was silky smooth, and the salt crystals gave it the perfect kick. Simple but done exceptionally well. When it came to the main course, I was torn between two options: the beer-battered Cornish hake with triple-cooked chips, crushed peas, and house tartare or the 32-day dry-aged beef burger with smoked cheddar, bacon, truffle aioli, and skin-on fries. After much deliberation, I went with the burger—zero regrets. (Image: Ezekiel Bertrand) This was not your average burger. The patty was thick, juicy, and packed with rich, dry-aged flavour, perfectly complemented by the smokiness of the cheddar and bacon. The truffle aioli was a game-changer, adding a luxurious depth without being overwhelming. The skin-on fries were crispy, golden, and well-seasoned—a proper sidekick to an already standout dish. By this point, I was full—but there’s always room for dessert. I went for the chocolate tart with ice cream, and it was the perfect end to the meal. The tart had a silky-smooth, rich chocolate filling with just the right amount of bitterness to balance out the sweetness. Paired with a scoop of ice cream, every bite was indulgent but not overpowering. (Image: Ezekiel Bertrand) To top it off, I ordered a glass of Baileys, because why not? The combination was pure bliss. The Broadcaster’s rooftop bar isn’t just about the food—it’s about the whole experience. From the atmospheric view of west London under stormy skies to the warm, inviting space inside, it strikes the perfect balance between lively and relaxed. The menu is carefully crafted with high-quality ingredients and thoughtful flavour pairings that make every dish memorable. If you’re looking for a rooftop spot in London with great food, a vibrant setting, and an unbeatable vibe, The Broadcaster is a must-visit. And if you’re lucky enough to visit in the summer? Well, I’m already jealous.",
      • "pubDate": "2025-03-29 20:00:00",
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      • "article_id": "e2da98f392b9d83216c73d0075149491",
      • "title": "The new London dining spot that's taking TikTok by storm",
      • "link": "https://www.hackneygazette.co.uk/news/25045757.nina-marylebone-london-dining-spot-taking-tiktok-storm/",
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      • "description": "As a devoted admirer of London's ever-evolving dining scene, I knew I had to check out Nina—the new Italian hotspot in Marylebone that’s been all over TikTok.",
      • "content": "From the team behind Zephyr and Bottarga , two of my favourite Mediterranean-inspired spots, Nina has been causing a stir online, making it notoriously difficult to get a reservation. The team have been taking TikTok followers on a behind the scenes journey of getting the restaurant ready for diners, and it's captured London diners' appeal and tastebuds. I managed to secure a table, and let me tell you - it was worth the hype. The moment I walked in, I understood why people are obsessed. The atmosphere is effortlessly stylish, with warm lighting, elegant decor, and a crowd that looks like they stepped out of a fashion editorial. There’s a buzzy energy to the place, making it feel like the spot to be. (Image: Immy Share, Newsquest) One of my favourite parts was the decor and the fun notes that have been put in place of pictures coming on the wall - with one saying \"artwork reveal soon\". Now, onto the food - because that’s where Nina really shines. The focaccia with parmesan butter arrived first, and I could’ve made a meal out of it alone. The bread was perfectly fluffy with a golden crust, and the parmesan butter was indulgently rich, melting into every bite. (Image: Immy Share, Newsquest) Next, we had yellowtail with Stracciatella, a dish that balanced fresh, silky fish with creamy cheese in a way that felt both unexpected and genius. But my personal favorite? The tuna tataki on orange melon - a combination I’d never tried before, but one that worked beautifully. It's an Instagram and TikTok favourite, but it doesn't just look good and that's what I liked about it. The raw tuna had just the right amount of bite, while the juicy melon added a burst of sweetness that made the whole dish sing. For mains, we shared the tomato spaghetti and the duck ragu. The spaghetti was a lesson in simplicity, with perfectly cooked pasta coated in a deep, vibrant tomato sauce. (Image: Immy Share, Newsquest) Meanwhile, the duck ragu was rich, comforting, and packed with layers of flavor - the kind of dish that makes you want to mop up every last drop with some leftover focaccia. When it came to dessert, I had my eye on the huge tiramisu that had been making the rounds on TikTok, but I couldn’t resist the chocolate sorbet with sea salt, especially because it was only for two of us. (Image: Nina) It was the perfect balance of bitter, sweet, and salty, with a texture so smooth it felt almost luxurious. Between the effortlessly cool vibe, the seriously good food, and the impossible-to-get reservations, it’s clear why Nina has gone viral. It’s the kind of place that feels like a special night out without being overly fussy. If you manage to snag a table, consider yourself lucky - you’re in for a treat.",
      • "pubDate": "2025-03-29 20:00:00",
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      • "article_id": "4160034ed83ae9b0393471c600c7ec5d",
      • "title": "4-ingredient air fryer eggs are a 'game changer' - but the internet is divided",
      • "link": "https://www.express.co.uk/life-style/food/2034353/air-fryer-eggs-game-changer-internet-divided",
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        ],
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      • "description": "One TikTok user has shown how she cooks eggs in an air fryer and while it looks like a scrumptious meal, some people aren't convinced.",
      • "content": "Eggs can be cooked in the air fryer when you add a few other ingredients and the results look delicious - at least to most people. One TikTok user showed how she does it and what she made looked pretty appetizing, but not everyone is convinced by her easy method. Video creator Gabriela Maria went viral with her simple air fryer egg recipe , gaining an impressive 27 million views with more than 300,000 people saving the video to their favourites. In the clip, Gabriela uses special air fryer baking papaer, which is specifically shaped to fit in her air fryer, to make her dish. All it takes to make her eggs in the air fryer is to crack them into the paper and add the other ingredients, providing yet another use for these already diverse kitchen appliances that many Brits have fallen in love with over the last few years. Air fryers have proven to be useful for a number of recipes and have made cooking meals at home easier for many individuals and families across the UK. Gabriela simply adds a small bit of oil to the paper after she pops it into the open air fryer. She then cracks four eggs in. Here is where you flavour it to your liking. Gabriela uses salt and pepper among other seasonings , but this all depends on personal preference. After that, she adds spinach , chopped cherry tomatoes and cheese. No mixing is needed before she pops it into the air fryer to cook. She pre-heats the air fryer to 176C (converted from 350F) and the eggs then cook for between 10 and 12 minutes. What comes out a the end is an appetizing fritatta which took mere minutes to make. Having been shaped by the paper used in the air fryer, it comes out as a perfect square and can be cut into slices. While many people found the recipe useful, others weren't too keen on it. Some people in the comments section pointed out how oil was used in the recipe when one of the benefits of air fryers is that oil isn't needed to cook things. One person wrote: \"Kind of defeats the purpose of the air circulation.\" However, others pointed out how easy it seems, being able to put it into the air fryer and not having to watch over it like you would if you were cooking it on the pan. One TikTok user commented: \"Ok I’ve been holding off on getting air fryer...but this is a game changer.\"",
      • "pubDate": "2025-03-29 19:29:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2034353_1.jpg",
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      • "source_name": "Express",
      • "source_url": "https://www.express.co.uk",
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      • "language": "english",
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      • "ai_region": null,
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      {
      • "article_id": "bf5e6a231bdbfe762f5d64afc56de79d",
      • "title": "The 'healthy' foods full of microplastics - and how to avoid them",
      • "link": "https://www.express.co.uk/life-style/food/2034344/Healthy-food-microplastics",
      • -
        "keywords": [
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        ],
      • -
        "creator": [
        • "Grace Piercy"
        ],
      • "video_url": null,
      • "description": "Microplastics are a concern because they contain chemicals that can leak into the air, water, and food.",
      • "content": "A number of ‘healthy’ foods have a shocking amount of microplastics, according to studies. Microplastics are extremely small pieces of plastic debris, less than 5mm long, that are found in the environment after the disposal and breakdown of consumer products and industrial waste. They are dangerous because they contain harmful chemicals that leak into the air, water, and food. Microplastics have also been linked to cancer, DNA damage and other health issues. Some foods contain more than others due to being more highly processed, stored in plastic, or coming from contaminated environments. Here are some, compiled by the Mail . Despite being full of vitamin A, carrots also contain high levels of microplastics. Like most root vegetables, they are absorbed through water and soil. Those looking to keep up their intake of vitamin A while avoiding so many microplastics can swap out carrots for spinach or red, orange and yellow bell peppers. Another food with high microplastic contamination is plant-based nuggets. Researchers found that the chicken alternative had 0.32 particles per gram due to being highly processed and packaged in plastic. An alternative with less microplastic would be making your own plant-based nuggets at home using tofu or seitan. Apples contain more microplastic than any other fruit, with one study finding they have more than 100,000 particles per gram, absorbed through the tree’s roots. Fruits with anthocyanins are recommended, with the antioxidant reportedly protecting the body against some harmful effects of microplastics. Fruits with it include blueberries, cranberries, grapes and pomegranates. One study showed that for every 100g of rice you eat, you are consuming four grams of microplastics. For instant rice, this goes up to 13g. This comes from the soil, machinery, processing and packaging. However, this can reportedly be reduced by between 20% and 40% when the rice is washed before cooking. Bottled water is unsurprisingly very high in microplastics. A study found that, on average, a litre of bottled water contains 240,000 plastic particles, 90% of which are nanoplastics, small enough to get inside a human cell. These can be avoided by using a reusable metal or glass bottle. Pink Himalayan sea salt is unrefined and so has high levels of microplastics due to the amount of microplastics in the ocean. Highly processed table salt is a less contaminated option. Honey can be highly contaminated, not due to processing but due to the bees themselves, who pick up microplastics from their environment. This can be cut down by purchasing rural honey.",
      • "pubDate": "2025-03-29 18:37:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2034344_1.jpg",
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      {
      • "article_id": "4027a414893aef30c1ed77aa36c0a049",
      • "title": "‘The most immersive play in the West End’: Our review of Witness for the Prosecution",
      • "link": "https://www.dailyecho.co.uk/news/25048320.review-witness-prosecution-london/",
      • "keywords": null,
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      • "video_url": null,
      • "description": "100 years on from the release of Agatha Christie’s story Witness for the Prosecution – originally titled Traitor Hands – the Echo was invited to see the most immersive play in the West End in its full glory on Thursday night",
      • "content": "100 years on from the release of Agatha Christie’s story Witness for the Prosecution – originally titled Traitor Hands – the Echo was invited to see the most immersive play in the West End in its full glory on Thursday night. Celebrating its eighth year at London County Hall – formerly the headquarters of London County Council – the historic chamber has been turned into an unlikely yet absorbing arena for the adaptation of one of Christie’s finest ‘whodunnits.’ The play sees unemployed charmer, Leonard Vole, accused of murdering a widow to inherit her wealth in a post-war London, as the county hall transforms into a court room, with audience members quite literally sat on the jury and tasked with reaching either a guilty or not guilty verdict. The unique setting adds to the compelling drama, with director Lucy Bailey stating the former council chamber was a “gift of a space,” that she first saw when it was covered in dust. READ MORE: Matilda to return to Mayflower Theatre Southampton in 2026 Jonathan Firth in Witness for the Prosecution (Image: Pamela Raith) She said: “As soon as I saw this amazing secret chamber, I knew it was perfect for staging Christie’s courtroom drama. “Christie spent her life writing about truth and lies, and she was fascinated about the way courts and the justice system operated. “She researched extensively to get the details right. One of the questions that the plays asks is whether the court of law really does reveal the truth and deliver justice.” With jaw dropping twists and turns – much like in Christie’s other notable works And Then There Were None , and Murder on the Orient Express – Witness for the Prosecution is a must-see event, that starts from the moment you walk onto the historic venue’s marble floors. The production features magnificent performances from Harry Chandler (Leonard Vole), Charlotte Beaumont (Romaine Vole), and Jonathan Firth (Sir Wilfrid Robarts Q.C.), that must be seen to be believed. With a runtime of two hours and 15 minutes, Witness for the Prosecution is running until 2026 at London County Hall, within touching distance of the London Eye along the South Bank.",
      • "pubDate": "2025-03-29 18:19:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://www.dailyecho.co.uk/resources/images/19266319/?htype=0&type=app",
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      • "language": "english",
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        ],
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      {
      • "article_id": "d5831ff3a6fdd7282eac1dc567a9a83c",
      • "title": "The next mega trend to hit UK supermarkets - and experts say it's good for you",
      • "link": "https://www.express.co.uk/life-style/food/2034213/uk-supermarkets-new-trend-clean-eating",
      • -
        "keywords": [
        • "food"
        ],
      • -
        "creator": [
        • "Karen Rockett"
        ],
      • "video_url": null,
      • "description": "A British supermarket has launched a range of 'clean' products free of a long list of preservatives.",
      • "content": "Keeping food simpler, healthy and less complicated is what a growing number of UK shoppers want to see on the supermarket shelves now. Many consumers have been left baffled and bewildered by long lists of ingredients they have never heard of in products. And while supermarkets offering goods with a short ingredient list may seem the latest trend, the concept isn't strictly new. Way back in 1893, Shredded Wheat was invented as the one ingredient breakfast option. It was Henry D. Perky (1843-1906), a lawyer, businessman, railroad builder, and promoter, who invented shredded wheat, the first ready-to-eat cereal that revolutionised the way Americans ate breakfast. Shredded wheat, literally made of just wheat, is an excellent source of dietary fibre, which aids digestion, helps maintain bowel health, and can contribute to a feeling of fullness, potentially aiding in weight management Now, according to Food Manufacture magazine, the clean label movement (products with a short ingredient list) has been bubbling away once again for some time as consumers look to eat more healthily and are keen to know exactly what makes up the food they buy and eat. High Street favourite Marks & Spencer appear to be following this trend, as it has just launched \"The Only Ingredients\" portfolio of goods. The M&S range features a pack of four white rolls, three cereal choices including cornflakes, multi-grain hoops and choco hoops, and a range of cereal bars and oat milk. A spokesperson for M&S said: \"Get back to basics with our new range using six ingredients or fewer. From crunchy breakfast cereals to fluffy rolls, we've focussed on using store cupboard ingredients without sacrificing the delicious flavour you know and love.\" Meanwhile, the social media reaction has been positive. \"Whoever came up with this concept needs a big fat raise\" one person commented on TikTok while another said \"They're trying to market things that look less processed, it's going to be the new high protein.\" Another food writer added: \"It drives me crazy when I see a million different ingredients on a simple product like bread or yoghurt. From fillers to artificial flavors, most of this stuff is junk - and believe me, your body would be much better off ingesting something that's free of a tone of additives, preservatives and ingredients developed in a science lab.\" In general, health experts agree that the shorter the ingredient list, the healthier the food. Sunna van Kampen, founder of supplement brand Tonic Health said: \"Consumers are waking up to the reality of what they are eating and brands are starting to listen. Well done Marks & Spencer.\"",
      • "pubDate": "2025-03-29 17:04:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2034213_1.jpg",
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      {
      • "article_id": "fa6b49620e02d24afc6a8c7ad03d8784",
      • "title": "Quick Vegan Cucumber Bites",
      • "link": "https://plantbasednews.org/veganrecipes/snacks/cucumber-bites/",
      • -
        "keywords": [
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        • "gluten free",
        • "snacks",
        • "red peppers",
        • "cucumber",
        • "vegan recipes",
        • "rice",
        • "recipes"
        ],
      • -
        "creator": [
        • "Halle Burns"
        ],
      • "video_url": null,
      • "description": "These cucumber bites are a tasty vegan snackThis article was written by Halle Burns on the PBN Website.",
      • "content": "These cucumber bites from Halle Burns’ CALL ME VEGAN are a fun, refreshing snack you can put together quickly. They’re kind of like inside-out sushi rolls – stuffed cucumber rounds filled with rice, avocado, and crunchy veggies like carrots or bell peppers. You slice out the core of the cucumber, pack it with filling, then cut it into bite-sized rounds.They’re light, crisp, and perfect for warm days or when you want something fresh without cooking. You can serve them with soy sauce or a creamy vegan ranch for dipping. They look great and are easy to make ahead if you’re taking them somewhere – just keep the cucumber whole and slice it right before serving.Want to make it more filling? Add smoky tofu, seasoned lentil ground beef, or mashed chickpeas for a protein boost. These bites are simple, versatile, and fun to eat. They’re great as a snack, a party plate, or a light lunch that doesn’t feel like a salad.Read more: High Protein ‘Bubble Bagel Bites’Cucumber bitesThese crisp and fresh vegan cucumber bites are a fun way to eat different veggies in one bite. Build your own roll with your favorite \"sushi\" ingredients or whatever feels best in the middle of a cucumber.#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetServings8 bitesIngredients1 medium cucumber with stripes of peel removed1⁄4 cup One Week’s Worth of Sushi Rice1⁄4 peeled and thinly sliced avocado and/or1 handful of any combination of the following:1⁄2 thinly sliced bell pepper1⁄2 julienned small carrot1 thinly sliced green onionSprinkle of fine sea saltSesame seeds for serving2 tablespoons Ranchy Dressing (below) or soy sauce for servingOne Week’s Worth of Sushi Rice*51⁄4 cups water plus more for rinsing4 cups sushi rice2⁄3 cup rice vinegar2 tablespoons maple syrup ororganic cane sugar2 tablespoons soy sauceRanchy Dressing**Large handful (about 1 cup) of fresh herbs such as parsley, dill, basil, and/or oregano1⁄2 cup oats cashews, or sunflower seeds, soaked in water to cover overnight and drained1⁄4 cup water1⁄4 cup unsweetened soy-based yogurt such as Silk2 tablespoons freshly squeezed lemon juice2 teaspoons nutritional yeast2 teaspoons dried dill1 teaspoon minced garlic1 teaspoon onion powder1⁄4 teaspoon red pepper flakes1⁄4 teaspoon fine sea saltInstructionsSlice off both ends of the cucumber, and using a metal straw (or very stiff plastic one), pierce through the center of one end of the cucumber and push the straw through to the opposite side, removing the seeds as you push.A chopstick or small paring knife works well for this job, too. Continue to pierce through the original hole, cleaning out the cuke center, until the opening is 3⁄4-inch wide. To make cleaning easier, you can cut the cucumber in half so you have two tubes instead of one.Hold the cucumber vertically on a flat surface, and using the straw or a chopstick if needed, stuff half of the empty space with rice and avocado, then stuff the cucumber with any vegetables you are using.There is no wrong way here. Just try to pack in as much rice and as many vegetables into the cuke tube as possible. Slice the stuffed cucumber horizontally into 6 to 8 rounds (like a sushi roll).Sprinkle the bites with salt and sesame seeds. Serve immediately with the Ranchy Dressing for dipping.One Week’s Worth of Sushi RiceRinse the rice in cold water until it runs clear. In a large pot over high heat, combine the rice and the 51⁄4 cups water.Bring the water to a boil, then reduce the heat to low so the rice cooks at a slow simmer. Cover and let cook for 12 to 15 minutes. Remove the pot from the heat.In a medium microwave-safe bowl, combine the vinegar, maple syrup, and soy sauce. Heat for 30 seconds.Stir until well combined (or the sugar has dissolved).Pour the mixture over the cooked rice and stir to combine.Cover the rice with a damp towel until cool.Divide the rice into sealable containers for 5 to 7 days of meals and store in the fridge.Ranchy DressingIn a blender, combine the herbs, oats, water, yogurt, lemon juice, nutritional yeast, dill, garlic, onion powder, pepper flakes, and salt. Process on high until smooth.Enjoy with fresh veggies right away, or store in a lidded jar or airtight container in the fridge for up to 2 weeks.Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.Read more: Sticky Vegan Cauliflower WingsThis article was written by Halle Burns on the PBN Website.",
      • "pubDate": "2025-03-29 15:00:00",
      • "pubDateTZ": "UTC",
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      • "language": "english",
      • -
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        • "united kingdom"
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      {
      • "article_id": "d7bc9db773db594c2f6ef35291752c94",
      • "title": "Steak will be juicier and much more tender if you add 1 common ingredient to the meat",
      • "link": "https://www.express.co.uk/life-style/food/2034270/how-to-make-steak-taste-better-cooking",
      • -
        "keywords": [
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        "creator": [
        • "Katherine McPhillips"
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      • "video_url": null,
      • "description": "It turns out there is a simple cooking technique that will make even the cheapest cuts of steak taste juicier and super tender, as all you need is one kitchen ingredient.",
      • "content": "Buying steak is often like buying wine as the higher the price the richer the flavour, but there is a simple way to make steak tastier without a hefty price tag. Jill Nystul, a cook and founder of One Good Thing , has shared there is one ingredient you can add steaks that will enhance the taste so it melts in your mouth. She said: “Salting your steaks, a process also referred to as ‘dry brining,’ before cooking them will cause a miraculous, tenderizing transformation! It will make them super tender and juicy, even if you start with thin or cheaper cuts of steak.” Using salt helps draw moisture from the steak and then let it reabsorbed into the meat which helps make it even juicer. Salt will also let seasoning penetrate deeper into the meat to make it more flavorful and it will also form a brine onto the surface to create a perfectly seared crispy crust. Jill said: “Over a short period of time, like an hour or even overnight, coarse salt will draw out some of a steak’s natural moisture. That liquid will dissolve the salt and form a brine, and once that brine is reabsorbed, it will tenderise and flavor the meat.” However, the secret to making the perfect steak is not to use regular table salt as you will need coarse sea salt or kosher salt to dry brine as they have larger crystals. Coarse salt or kosher salt take up more of the steak surface you will not be using as much and will not make the mistake of oversalting the steak. To dry brine a steak, first place the meat on a plate and cover both sides with one teaspoon of salt. If you wish, you can crush up a few garlic cloves and mix it into your teaspoon of salt to add more flavour to the steak. Use your fingers to press the salt into the surface of a steak, and then leave it to sit for one hour before cooking. It will be quicker to let the steak sit at room temperature but you can refrigerate it if you wish. It should be noted that thicker cuts of meat will have to sit longer before cooking. After the time is up, use a paper towel to wipe the salt off the steaks and then pat them dry. Do not wash the salt off with water as it can spread harmful bacteria like salmonella or E coil. Make sure the steaks are completely dry and then season them if you wish. Once the steak is seasoned, place a heavy pan on the stove and let it heat up. When the pan is hot add your steak and let it cook until it is at your preferred level of doneness. A rare steak needs two to three minutes per side, a medium-rare steak will need three to four minutes per side while a medium steak needs four to five minutes per side. Once the steak is cooked to your liking put it on a plate and let it rest for five to 10 minutes after cooking. Cutting a steak too soon will let the juices run out instead of being reabsorbed into the meat. Serve with any side dishes you wish and your perfectly cooked steak will then be ready to eat.",
      • "pubDate": "2025-03-29 14:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://cdn.images.express.co.uk/img/dynamic/14/590x/2034270_1.jpg",
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      {
      • "article_id": "1d93e6c4dfcbb3684ed2615b88e86fc7",
      • "title": "UK beach with 'Caribbean-like sands' best visited in spring before summer crowds",
      • "link": "https://www.cornwalllive.com/whats-on/uk-beach-caribbean-like-sands-10062647",
      • -
        "keywords": [
        • "what's on"
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        "creator": [
        • "cornwalllive@reachplc.com (Julie Delahaye, Rom Preston-Ellis, John Bett)"
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      • "description": "If you want to beat the crowds",
      • "content": "Brits looking to explore one of the UK's most stunning beaches should take advantage of the spring season (once the perks up, naturally). Kynance Cove, with its breathtaking white sand shores, secluded bay and crystal-clear waters, never fails to impress visitors. According to a recent study by Parkdean Resorts, spring is an ideal time to visit. The holiday park behemoth ranked several popular British beaches based on factors like regional rainfall and average water temperatures, with Kynance Cove coming out on top. An added bonus is that you'll dodge the peak summer crowds that descend on Kynance when the summer weather arrives and Britain basks in warm, sunny days. This beautiful cove is well-known among locals and tourists alike, but it's certainly worth adding to your list if you're considering a staycation this spring. The 200m-long not only boasts stunning sands and waters, but also features impressive rock formations with quirky names such as Asparagus Island, The Drawing Room and The Parlour. Although the beach is somewhat remote, it can be easily accessed via numerous trails in the area, and is situated on the South West Coast Path, roughly 2.5 miles walk from Lizard Point. On Tripadvisor, many satisfied holidaymakers have encouraged others to make the journey, as it offers some truly spectacular views of the Cornish coast. One visitor gushed about their day out, saying: \"We spent the entire day here back in May and pictures really don't do the place justice. The water is absolutely stunning, and looks as though you're abroad in a sunnier place than England.\" \"The views from up by the cafe are also amazing, my only word of advice would be to wear proper footwear as you have to climb over rocks to get to the water itself and it's quite a trek.\". Another was equally impressed, sharing: \"We visited both of these on a sunny day and the views of Lizard [were] spectacular,\" and continued praising: \"Saw the resident seal, I was blown away. Kynance Cove was breathtaking with a great view when you creep around the corner - wasn't disappointed at all. If you like theses sort of places worth a visit.\" If a lovely walk leaves you peckish, there's a cosy cafe on hand to refuel. Plus, for those less keen on walking, Kynance Cove offers up handy facilities including a car park courtesy of the National Trust perfect for a brief stop or as part of a larger tour. Dog lovers take note, springtime beckons four-legged visitors as they're allowed on the beach from September until June before a summertime dog ban kicks in from July 1 to August 31 between 10am and 6pm. However, pups are given free rein on the surrounding pathways year-round. However, if you're keen on taking a dip, heed the National Trust's warnings about the absence of lifeguards and strong currents. It's also worth noting that the incoming tide can cut you off, so stay vigilant when you head down.",
      • "pubDate": "2025-03-29 14:00:00",
      • "pubDateTZ": "UTC",
      • "image_url": "https://i2-prod.cornwalllive.com/whats-on/article10062645.ece/ALTERNATES/s98/1_cornwall-kynance-cove.jpg",
      • "source_id": "cornwalllive",
      • "source_priority": 74404,
      • "source_name": "Cornwall Live",
      • "source_url": "https://www.cornwalllive.com",
      • "source_icon": "https://i.bytvi.com/domain_icons/cornwalllive.png",
      • "language": "english",
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