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Nigel Slater’s recipes for baked potatoes, beans and chilli, and potato, cheddar and rosemary pie
Sun, 19 Jan 2025 10:30:03 GMT
It’s still cold enough for a big dish of soul-warming potatoes, in a pie or piled high with beans
There is a tiny room in the basement with walls of whitewashed brick and stone shelves as thick as a bible. I have never known its original use, but it is where I keep cake tins and baking sheets, casseroles and bun tins. As you open the creaking door, you are greeted by a teetering pile of tart tins.: A cheap enamelled dish with a wide rim, a thin blue line running around its chipped edge; a deep fluted tin with a loose base for tarts of frangipane and stone fruits; and a wide, shallow, cast-iron tart tin, which I use for chicken or mushroom pies, open-faced treacle tarts and, today, a pie for the coldest of days, thick with potatoes, crème fraîche, rosemary and mustard.
Such double-carb suppers – let us not pretend this is anything but comfort food – are welcome on a freezing night, when you have been blown home by an icy wind. The pastry and potatoes offer sustenance, the cream solace and the mustard will warm cold bones. If a pie seems too much trouble, then I will bake a potato or two and slather them not with butter, but with a ragu of butter beans, tomato and chillies. Either will send me into a blissful, end of winter’s day slumber.
Continue reading...I was separated from my mom at age 10. Donald Trump's reelection has reignited my family's fears.
The post Why My Memories of Being Taken From My Mom at the Border Came Flooding Back appeared first on The Intercept.
There’s at least one outstanding chocolatier and some great bakeries
Ocelot chocolate is made in Scotland. I’m not sure why I haven’t featured it more than I have. It has it all going on: it’s organic, it works with great cocoa beans and it supports women cocoa farmers. The packaging is also really fabulous, like retro modern (yes, this is a thing) paperback books. I have mentioned a few of its bars in the past (Chocaletta: a creamy milk not currently available, but I remember going mad for it).
Anyway. Ocelot also works with bakeries in Scotland. Wild Hearth, a wood-fired, artisan bakery in an old Nissen hut on the edge of the Highlands, makes the cinnamon swirls for Ocelot’s Cinnamon Swirl bar, £6.99/75g (sadly, not tested).
Continue reading...Concerns had been mounting over future of £200m a year scheme providing food and activities for vulnerable children
Ministers are to safeguard the Marcus Rashford-inspired scheme providing food and activities to vulnerable children during school holidays for another year, following concerns it could fall victim to a desperate search for savings across Whitehall.
More than a million people signed a petition from the Manchester United star calling for the scheme after a huge grassroots campaign in 2020.
Continue reading...The elegant towns of Cascais, Estoril and Sintra have plenty to offer, from romantic royal palaces to the best of Portuguese cuisine
On a blue-sky Saturday morning, I joined a foraging hike in Sintra-Cascais nature park, a former municipal wasteland and now thriving ecosystem on the outskirts of Cascais in Portugal. Progress was deliciously slow, thanks to our passionate guide – ecologist Fernanda Botelho, Portugal’s foremost herbalist and wild forager. We’d barely made it out of the park’s welcome centre when she lunged at a bush and held a spiky leaf ahoy.
“Sow thistle,” she proclaimed. “Pigs love it. It’s good for salads, but it too often gets confused with the dandelion.” Everything has its uses, she said, from pine needles for sauces and honey to ash trees for flour and berries of the Peruvian Pink Pepper tree – “planted as an ornamental tree, but it combines very well with chocolate”.
Continue reading...Kensington’s Blue Stoops looks like a pub and thinks like a pub – so it must be a pub
The Blue Stoops, 127-129 Kensington Church Street, London W8 7LP. Bar snacks £4-£12, starters £6-£15, mains £19-£26, desserts £10-£12, wines from £38
There are many who believe a true pork scratching should be a challenging affair; that you should stumble across the odd one so rich in bristles you don’t know whether to eat it or comb it. There should be others that present an invitation to suckle. The pork scratchings at the Blue Stoops in Kensington are, like the street it occupies, rather more refined. No deep-fried nipples here. The pig skin has been scraped of fat, simmered then dehydrated, before being puffed up on service to a hand’s length in the deep fat fryer. They arrive, salt and chilli-dusted and still warm, tucked into a beer glass, looking like some creamy-coloured mineral accretion dug out of a cave. They have crunch and a pleasing collagen stickiness and are more like a Mexican chicharrón than a friendly tooth-destroyer from the Black Country.
Continue reading...Small businesses would be able to claim tax deductions on food and entertainment expenses for up to $20,000 under a Coalition policy
Tax breaks for work lunches are on the cards as part of a push by the Coalition to win over small businesses, as Peter Dutton looks to regain ground in inner-city Brisbane seats.
The opposition leader used a campaign rally to unveil a plan to allow tax deductions of up to $20,000 for meal and entertainment expenses for small businesses.
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Continue reading...Trump’s pick to lead US health policy lobbied to rescind 2021 authorization and to deny any future vaccine
Robert F Kennedy Jr reportedly sought to block the historic and pioneering new Covid-19 vaccinations in 2021, six months after they began being rolled out at the height of the pandemic when many thousands of people were dying of the virus.
In a petition filed with the US Food and Drug Administration (FDA) in May 2021, Donald Trump’s pick to lead the $1.8tn Department of Health and Human Services – who was not an elected politician or public official at that time – called on health officials to rescind emergency government authorization for the shots and to refrain from approving any Covid vaccine in the future, the New York Times reported on Friday.
Continue reading...The host of our Comfort Eating podcast tastes and rates thick chocolate biscuits from UK supermarkets
• Who makes the best crunchy peanut butter?
I am a complete sucker for a chocolate biscuit, one of the most exciting things about a 1980s childhood. Before structured playdates, Roblox and MrBeast videos, our thrills came in a biscuit tin full of Penguins, Clubs and Breakaways. The more chocolatey the chocolate, the better. Bliss.
In recent years, the rise of the posh, extra-chocolatey biscuit has delighted me. An ideal fancy biscuit should feel heavy in the hand, need a good bite to break through the chocolatey shell, it should withstand at least three good dunks in tea, and it should come in a packet with at least one breathlessly outlandish claim along the lines of “most chocolatey yet” or “thickest coating ever”. You should feel instantly joyful when you’re eating the first one. After the third, ideally, you should feel a bit sick.
Continue reading...Why are your favourite products getting smaller but costing the same? From toilet paper rolls to snacks, shrinkflation is the sneaky tactic is affecting many things we buy.
In this video, Neelam Tailor looks into how companies hide shrinkflation and what you can do about it.
After a holiday season where festive treats like Cadbury’s Christmas selection boxes shrank while prices stayed the same, shrinkflation continues to impact shoppers in 2025. Start the year informed and learn how to spot these subtle changes to protect your budget.
Continue reading...A year in Palestine, living in fear of not just genocide — but AIDS.
The post Queer, HIV-Positive, and Running Out of Medication in Gaza appeared first on The Intercept.
A weekly email from Yotam Ottolenghi, Meera Sodha, Felicity Cloake and Rachel Roddy, featuring the latest recipes and seasonal eating ideas
Each week we’ll send you an exclusive newsletter from our star food writers. We’ll also send you the latest recipes from Yotam Ottolenghi, Nigel Slater, Meera Sodha and all our star cooks, stand-out food features and seasonal eating inspiration, plus restaurant reviews from Grace Dent and Jay Rayner.
Sign up below to start receiving the best of our culinary journalism in one mouth-watering weekly email.
Continue reading...A job listing for the Super Bowl LIX halftime show offers $12 per hour — part of a long pattern of host-city residents getting the short shrift.
The post Everyone’s Making Millions But the Super Bowl Haltime Show Wants to Hire New Orleans Locals for $12 an Hour appeared first on The Intercept.
Style, with substance: what’s really trending this week, a roundup of the best fashion journalism and your wardrobe dilemmas solved, direct to your inbox every Thursday
Style, with substance: what’s really trending this week, a roundup of the best fashion journalism and your wardrobe dilemmas solved, delivered straight to your inbox every Thursday
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Continue reading...Imagine a world in which you can do transactions and many other things without having to give your personal information. A world in which you don’t need to rely on banks or governments anymore. Sounds amazing, right? That’s exactly what blockchain technology allows us to do.
It’s like your computer’s hard drive. blockchain is a technology that lets you store data in digital blocks, which are connected together like links in a chain.
Blockchain technology was originally invented in 1991 by two mathematicians, Stuart Haber and W. Scot Stornetta. They first proposed the system to ensure that timestamps could not be tampered with.
A few years later, in 1998, software developer Nick Szabo proposed using a similar kind of technology to secure a digital payments system he called “Bit Gold.” However, this innovation was not adopted until Satoshi Nakamoto claimed to have invented the first Blockchain and Bitcoin.
A blockchain is a distributed database shared between the nodes of a computer network. It saves information in digital format. Many people first heard of blockchain technology when they started to look up information about bitcoin.
Blockchain is used in cryptocurrency systems to ensure secure, decentralized records of transactions.
Blockchain allowed people to guarantee the fidelity and security of a record of data without the need for a third party to ensure accuracy.
To understand how a blockchain works, Consider these basic steps:
Let’s get to know more about the blockchain.
Blockchain records digital information and distributes it across the network without changing it. The information is distributed among many users and stored in an immutable, permanent ledger that can't be changed or destroyed. That's why blockchain is also called "Distributed Ledger Technology" or DLT.
Here’s how it works:
And that’s the beauty of it! The process may seem complicated, but it’s done in minutes with modern technology. And because technology is advancing rapidly, I expect things to move even more quickly than ever.
Even though blockchain is integral to cryptocurrency, it has other applications. For example, blockchain can be used for storing reliable data about transactions. Many people confuse blockchain with cryptocurrencies like bitcoin and ethereum.
Blockchain already being adopted by some big-name companies, such as Walmart, AIG, Siemens, Pfizer, and Unilever. For example, IBM's Food Trust uses blockchain to track food's journey before reaching its final destination.
Although some of you may consider this practice excessive, food suppliers and manufacturers adhere to the policy of tracing their products because bacteria such as E. coli and Salmonella have been found in packaged foods. In addition, there have been isolated cases where dangerous allergens such as peanuts have accidentally been introduced into certain products.
Tracing and identifying the sources of an outbreak is a challenging task that can take months or years. Thanks to the Blockchain, however, companies now know exactly where their food has been—so they can trace its location and prevent future outbreaks.
Blockchain technology allows systems to react much faster in the event of a hazard. It also has many other uses in the modern world.
Blockchain technology is safe, even if it’s public. People can access the technology using an internet connection.
Have you ever been in a situation where you had all your data stored at one place and that one secure place got compromised? Wouldn't it be great if there was a way to prevent your data from leaking out even when the security of your storage systems is compromised?
Blockchain technology provides a way of avoiding this situation by using multiple computers at different locations to store information about transactions. If one computer experiences problems with a transaction, it will not affect the other nodes.
Instead, other nodes will use the correct information to cross-reference your incorrect node. This is called “Decentralization,” meaning all the information is stored in multiple places.
Blockchain guarantees your data's authenticity—not just its accuracy, but also its irreversibility. It can also be used to store data that are difficult to register, like legal contracts, state identifications, or a company's product inventory.
Blockchain has many advantages and disadvantages.
I’ll answer the most frequently asked questions about blockchain in this section.
Blockchain is not a cryptocurrency but a technology that makes cryptocurrencies possible. It's a digital ledger that records every transaction seamlessly.
Yes, blockchain can be theoretically hacked, but it is a complicated task to be achieved. A network of users constantly reviews it, which makes hacking the blockchain difficult.
Coinbase Global is currently the biggest blockchain company in the world. The company runs a commendable infrastructure, services, and technology for the digital currency economy.
Blockchain is a decentralized technology. It’s a chain of distributed ledgers connected with nodes. Each node can be any electronic device. Thus, one owns blockhain.
Bitcoin is a cryptocurrency, which is powered by Blockchain technology while Blockchain is a distributed ledger of cryptocurrency
Generally a database is a collection of data which can be stored and organized using a database management system. The people who have access to the database can view or edit the information stored there. The client-server network architecture is used to implement databases. whereas a blockchain is a growing list of records, called blocks, stored in a distributed system. Each block contains a cryptographic hash of the previous block, timestamp and transaction information. Modification of data is not allowed due to the design of the blockchain. The technology allows decentralized control and eliminates risks of data modification by other parties.
Blockchain has a wide spectrum of applications and, over the next 5-10 years, we will likely see it being integrated into all sorts of industries. From finance to healthcare, blockchain could revolutionize the way we store and share data. Although there is some hesitation to adopt blockchain systems right now, that won't be the case in 2022-2023 (and even less so in 2026). Once people become more comfortable with the technology and understand how it can work for them, owners, CEOs and entrepreneurs alike will be quick to leverage blockchain technology for their own gain. Hope you like this article if you have any question let me know in the comments section
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I was separated from my mom at age 10. Donald Trump's reelection has reignited my family's fears.
The post Why My Memories of Being Taken From My Mom at the Border Came Flooding Back appeared first on The Intercept.
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There’s at least one outstanding chocolatier and some great bakeries
Ocelot chocolate is made in Scotland. I’m not sure why I haven’t featured it more than I have. It has it all going on: it’s organic, it works with great cocoa beans and it supports women cocoa farmers. The packaging is also really fabulous, like retro modern (yes, this is a thing) paperback books. I have mentioned a few of its bars in the past (Chocaletta: a creamy milk not currently available, but I remember going mad for it).
Anyway. Ocelot also works with bakeries in Scotland. Wild Hearth, a wood-fired, artisan bakery in an old Nissen hut on the edge of the Highlands, makes the cinnamon swirls for Ocelot’s Cinnamon Swirl bar, £6.99/75g (sadly, not tested).
Continue reading...The elegant towns of Cascais, Estoril and Sintra have plenty to offer, from romantic royal palaces to the best of Portuguese cuisine
On a blue-sky Saturday morning, I joined a foraging hike in Sintra-Cascais nature park, a former municipal wasteland and now thriving ecosystem on the outskirts of Cascais in Portugal. Progress was deliciously slow, thanks to our passionate guide – ecologist Fernanda Botelho, Portugal’s foremost herbalist and wild forager. We’d barely made it out of the park’s welcome centre when she lunged at a bush and held a spiky leaf ahoy.
“Sow thistle,” she proclaimed. “Pigs love it. It’s good for salads, but it too often gets confused with the dandelion.” Everything has its uses, she said, from pine needles for sauces and honey to ash trees for flour and berries of the Peruvian Pink Pepper tree – “planted as an ornamental tree, but it combines very well with chocolate”.
Continue reading...Facilities giant called ‘uncaring’ by low-paid cleaners, who believed they were covered by a fair-pay pledge
Low-paid cleaners have accused the Living Wage Foundation of giving accreditation to an “uncaring” outsourcing company paying less than the living wage.
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Continue reading...Kensington’s Blue Stoops looks like a pub and thinks like a pub – so it must be a pub
The Blue Stoops, 127-129 Kensington Church Street, London W8 7LP. Bar snacks £4-£12, starters £6-£15, mains £19-£26, desserts £10-£12, wines from £38
There are many who believe a true pork scratching should be a challenging affair; that you should stumble across the odd one so rich in bristles you don’t know whether to eat it or comb it. There should be others that present an invitation to suckle. The pork scratchings at the Blue Stoops in Kensington are, like the street it occupies, rather more refined. No deep-fried nipples here. The pig skin has been scraped of fat, simmered then dehydrated, before being puffed up on service to a hand’s length in the deep fat fryer. They arrive, salt and chilli-dusted and still warm, tucked into a beer glass, looking like some creamy-coloured mineral accretion dug out of a cave. They have crunch and a pleasing collagen stickiness and are more like a Mexican chicharrón than a friendly tooth-destroyer from the Black Country.
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Continue reading...Discovery of two injured servicemen sent from Pyongyang and disguised as Russian fighters blows apart myth that Zelenskyy’s fight is solely with Moscow
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Continue reading...Italian region comes surprise eighth place and has plenty of budget package deals available, according to Which?
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Continue reading...Our expert picks the top wetsuits to keep you warm whatever the weather, so you can ride the waves year-round
• The fitness gear that made you fitter
Gone are the days when surfers needed a woolly jumper under their wetsuit – or to wear two wetsuits – to stay warm. Wetsuit tech has come a long way in recent years and now offer far greater protection against the cold. This shift has meant more of us are surfing all year round, even in the chilliest of British winters.
But such innovation has come at a cost, as explained in The Big Sea, a documentary made by two surfers from the north-east of England. The film shows the effects of producing neoprene, the synthetic rubber used to make most surf wetsuits, on the predominantly black and low-income residents of Reserve in Louisiana, where cancer rates are alarmingly high.
Best overall winter wetsuit:
Patagonia R4 Regulator front zip hooded full suit
Women’s £560 at Patagonia
Men’s £560 at Patagonia
Best budget winter wetsuit:
C-Skins NuWave Solace/Session 5/4 chest zip steamer
Women’s £233.95 at Sorted Surf Shop
Men’s £244.39 at Ocean Sports Board Riders
Best winter wetsuit for flexibility:
Billabong 5/4mm Furnace natural chest zip wetsuit
Women’s £410 at Billabong
Men’s £410 at Billabong
Best winter wetsuit for warmth:
Finisterre Nieuwland 5.5/4.5mm Yulex chest zip hooded wetsuit
Women’s £345 at Finisterre
Men’s £345 at Finisterre
From mindfulness retreats to monastery stays, tell us about a getaway where you were able to switch off completely – the best tip wins £200 towards a Coolstays break
In an age of constant distraction, silence and stillness are increasingly rare commodities, so it’s hardly surprising that more of us are turning to retreats as a way to get some much-needed breathing space. Whether it’s a meditation retreat, a yoga holiday, a digital detox or a stay in a monastery, we’d love to hear about the places in the UK, Europe or further afield where you go to rest, reset and recharge.
If you have a relevant photo, do send it in – but it’s your words that will be judged for the competition.
Continue reading...A year in Palestine, living in fear of not just genocide — but AIDS.
The post Queer, HIV-Positive, and Running Out of Medication in Gaza appeared first on The Intercept.
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A new Syria is emerging from the shadow of the brutal Assad regime. The Guardian’s Bethan McKernan and Ayman Abu Ramouz meet people celebrating their hard-won freedom, but also those grappling with a traumatic past. The pair travel to the notorious Sednaya prison, where they meet a former prisoner who was liberated by his family just days before
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From biking adventures to city breaks, get inspiration for your next break – whether in the UK or further afield – with twice-weekly emails from the Guardian’s travel editors. You’ll also receive handpicked offers from Guardian Holidays.
From biking adventures to city breaks, get inspiration for your next break – whether in the UK or further afield – with twice-weekly emails from the Guardian’s travel editors.
You’ll also receive handpicked offers from Guardian Holidays.
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Continue reading...Our expert picks the top wetsuits to keep you warm whatever the weather, so you can ride the waves year-round
• The fitness gear that made you fitter
Gone are the days when surfers needed a woolly jumper under their wetsuit – or to wear two wetsuits – to stay warm. Wetsuit tech has come a long way in recent years and now offer far greater protection against the cold. This shift has meant more of us are surfing all year round, even in the chilliest of British winters.
But such innovation has come at a cost, as explained in The Big Sea, a documentary made by two surfers from the north-east of England. The film shows the effects of producing neoprene, the synthetic rubber used to make most surf wetsuits, on the predominantly black and low-income residents of Reserve in Louisiana, where cancer rates are alarmingly high.
Best overall winter wetsuit:
Patagonia R4 Regulator front zip hooded full suit
Women’s £560 at Patagonia
Men’s £560 at Patagonia
Best budget winter wetsuit:
C-Skins NuWave Solace/Session 5/4 chest zip steamer
Women’s £233.95 at Sorted Surf Shop
Men’s £244.39 at Ocean Sports Board Riders
Best winter wetsuit for flexibility:
Billabong 5/4mm Furnace natural chest zip wetsuit
Women’s £410 at Billabong
Men’s £410 at Billabong
Best winter wetsuit for warmth:
Finisterre Nieuwland 5.5/4.5mm Yulex chest zip hooded wetsuit
Women’s £345 at Finisterre
Men’s £345 at Finisterre
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