Maybe it’s a boarding pass for an upcoming holiday flight. Maybe it’s making your own

(Reuters) -Domino's Pizza missed Wall Street estimates for quarterly revenue on Monday, as elevated delivery fees and higher prices dented

/* /////////////////////////////////////////////////////////////////////////////// *//* EDIT - Do you need a video opener? Set to 'true' if animated video, if not set to 'false' */ var hasVideo = false;/* /////////////////////////////////////////////////////////////////////////////// *//* Video loading image, Use image from first frame *//* Hero, Desktop & Tablet use 8:3, 2000px x 750px squooshed mozJPG at 75% compression */ var desktopHeroImage = "";/* Hero, Mobile use 720px 1:1,5:6,4:3, 1280px wide squooshed mozJPG at 75% compression */ var mobileHeroImage = "";/* /////////////////////////////////////////////////////////////////////////////// *//* Please add accessible alt text */ var desktopHeroAltText = ""; var mobileHeroAltText = "";/* /////////////////////////////////////////////////////////////////////////////// *//* EDIT - Desktop & Tablet wide video URL from JWPlayer, use min 1920px x 720px 8:3 wide asset, 6-10 second loop, no audio */ var desktopVideo = "";/* /////////////////////////////////////////////////////////////////////////////// *//* EDIT - Mobile video URL from JWPlayer, use 720px 1:1,5:6,4:3 squre/tall asset, 6-10 second loop, no audio */ var mobileVideo = "";/* /////////////////////////////////////////////////////////////////////////////// *//* EDIT: Build additional functions here. */ function initOther() { /* Call addtional functions */ }/* /////////////////////////////////////////////////////////////////////////////// *//* DO NOT ALTER */ let isRightRail=!1;function setupRightRail(){let e=document.querySelectorAll(".r29-article")[0].classList.contains("right-rail-article");isRightRail=!0==e}function setupOpener(){if(!1==isRightRail){let e=document.querySelectorAll(".opener .full-width-opener");e[0].style.opacity=1,e[0].style.transition="all 0.3s ease-in-out",e[0].style.webkitTransition="all 0.3s ease-in-out",e=void 0}}function loadVideo(){var e=document.getElementById("tmp-video-hero-desktop"),t=document.getElementById("tmp-video-hero-mobile");window.innerWidth>960&&(e.src=desktopVideo,e.load()),window.innerWidth>767&&window.innerWidth<961&&(e.src=desktopVideo,e.load()),window.innerWidth<768&&(t.src=mobileVideo,t.load())}function setupVideo(){document.getElementsByClassName("full-width-opener")[0].setAttribute("id","tmp-content"),document.getElementById("tmp-content").innerHTML='',loadVideo()}function setup(e){1==e&&setupVideo()}function ready(e){(document.attachEvent?"complete"===document.readyState:"loading"!==document.readyState)?e():document.addEventListener("DOMContentLoaded",e)}document.onmouseleave=function(){window.isReady=!1},window.addEventListener("resize",function(){window.isReady=!1}),window.isReady=void 0!==window.isReady&&window.isReady,ready(function(){var e=setInterval(function(){window.imagesLoaded&&(imagesLoaded("#tmp-load",{background:!0},function(){window.isReady=!1,clearInterval(e)}),clearInterval(e))},100);if(!1!==window.isReady)return;window.isReady=!0;let t=setTimeout(function(){clearTimeout(t),setup(hasVideo),setupRightRail(),setupOpener(),initOther()},200)});

Far from the crowds of Bodrum and Alaçatı, Turkey's Aegean coast is home to historic beach towns and idyllic islands. Ayvalık, famous for its olive oil mills, is one of the prettiest -- and nearby island Cunda makes for a perfect twin-center break.

Spain has spoken loudly through its government, political parties, soccer clubs, players and ordinary citizens to condemn the kiss of a player by the head of its soccer federation that sullied its Women’s World Cup victory

By the time I sit down at my table in Dorshi, a charming southeast Asian restaurant in the town of Bridport, Dorset, I’m exhausted but excited. The dumpling-forward eatery, tucked inside an alleyway, takes its inspiration from the streets of Penang, Malaysia. It has a hole-in-the-wall feel that many restaurants on the food-obsessed island have, as though you’ve squeezed yourself between two buildings only to find food heaven awaiting you. Opened by friends and owners Jollyon Carter and Radhika Mohendas in 2016, the pair had first spend time travelling around the UK to bring their delicious morsels to festivals, outdoor events and supper clubs. The Malaysian connection is made even clearer after I discover that Mohendas hails from the Southeast Asian country. Although she is absent from Dorshi on the night, I can see the cultural influence in everything – from the menu design, to the white sheets of paper clipped onto the tables, to the short, breezy curtains that hang down to give some semblance of separation between spaces. The presence of paper “tablecloths” suggest your meal might get a little messy, but it’s all part of the fun. The menu is also exciting, divided into dumpling and non-dumpling dishes, with unexpected combinations like pork and Bury black pudding, hot smoked fish, beancurd, and capers, and field mushroom and Dorset red cheddar. I want to order as many things as possible. But getting to this point of my evening has taken almost eight hours, when it should have taken no longer than four. My journey to Bridport began promisingly: there were no train strikes and my guest and I were well prepared with snacks and tinnies for the two-and-a-half-hour journey from London Waterloo. But no sooner had I stepped onto the train things began to go south – both literally and figuratively. The air conditioning was bust and the carriage got muggier and muggier as it crawled along the tracks. The train got stuck mid-way through the journey, leaving us wondering if we would be stranded at Brockenhurst for hours. By the time we actually arrived in Bridport, the journey had stretched to more than five hours. And really, I should’ve known this would happen considering the state of Britain’s railways. But this wasn’t even the end of our travel woes – later, we would discover that getting a taxi to pick you up on time in rural Dorset is something of a rarity, and trying to flag a taxi back to the hotel after 9pm was nearly impossible. Never mind though – here we finally are at Dorshi, stomachs rumbling and hopes high. We order all the aforementioned dumplings, with the addition of the white fish and sorrel number. For the non-dumpling dishes, one of the friendly waitresses recommends a celery, cucumber, strawberries and lovage salad coated in a kind of sauce made from cashews and nori seaweed, which was crunchy, fresh and delicious. We also indulge in fried shimeji mushrooms flavoured with togarashi, a Japanese spice blend of chilli flakes, seaweed and sesame seeds, and served with a seaweed mayo, as well as Hakata noodles (a type of ramen noodle) with the house broth and smoked garlic oil. Each dish is carefully crafted and balanced, making for perfect bites every time. The pork and black pudding steamed dumplings are succulent, while the hot smoked fish and beancurd fillings encased in crispy fried dumpling dough are a crispy, salty revelation. Mushroom and cheese in a dumpling? Yes please, I’d have 10 more of those if I could. I even go out on a limb and try a “kimchi pickleback” – a shot of tequila chased by a shot of kimchi juice. It’s a strange but wonderfully funky combination. Dorshi doesn’t fail to disappoint on any count, and it’s easy to see why everyone I had spoken to that day had raved about it. When we finally return to the family-run Outbuildings, where we were staying the night, I rave about the dumplings we had just devoured to Ed Whitehead and his husband Dom, who had welcomed us with warm smiles to what they describe as a “mini Soho Farmhouse”. The luxurious farm stay (three words that sound strange strung together, but somehow work) was a huge treat that we enjoyed immensely, even going so far as to run the outdoor bath at The Coop the morning after and soak in the calmness of the countryside. Naturally, our taxi back to the station was late and we had just three minutes to spare before jumping onto our train back to London – which was also delayed. But despite all the travel woes, I’d love to go back to Bridport, stay at Outbuildings and dine at the lovely Dorshi again. If only the country’s public transport systems would get its act together, then everyone else can do the same, too. Dorshi, 6 Chancery Ln, Bridport, DT6 3PX | dorshi.co.uk | 01308 423221 Read More The best outdoor restaurants, terraces and rooftop bars in London to book now In Horto: Hearty, outdoorsy fare in a secret London Bridge garden The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home

'This person trying to claim this is true is a perfect example of someone with selfish motives,' said Brian Austin Green

Hailey Bieber's disclaimer about not inventing her viral pizza toast recipe in her latest video sparks support from fans who rally to protect her from hateful comments

National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche

Pulses are the latest headache for India’s central bank as a delayed start to the four-month rainy season

The surprise hit of high summer, colourful crochet is everywhere right now. What started on the spring/summer 2023 catwalks as more of a laidback, seaside-inspired look – with cream, custard and khaki beach dresses at Gabriela Hearst, Khaite and Ulla Johnson – has bloomed into a rainbow-bright riot on the high street. The fabric – which is created by using a hook to weave loops of yarn – has fallen in and out of fashion throughout the decades. The hippy heyday of the Seventies saw a massive boom in crochet clothing, in particular garments made from a patchwork of ‘granny squares’. More recently, London Fashion Week designer Christopher Kane (known for his love of ‘granny chic’) put black and blue crochet on the catwalk, styled with leather and latex. Singer Harry Styles – known for his love of Seventies styles – has inspired fans to weave their own crochet cardigans after he was spotted on stage in a patchwork design. According to Klarna Shopping Index research, shoppers are embracing the retro look in a big way, with sales of crochet items up 81% year on year. The most popular garments are trousers (up 269%), shirts (193%) and skirts (140%). So how should you wear the trend now? This year’s revival is all about fun in the sun. A mesh dress or cover-up is a beachwear must-have if you’re jetting off somewhere hot on holiday. For a subtle Seventies look, team a bright crochet vest with wide-leg or flared jeans or denim cut-offs. Heading to a festival? Go bold with a ‘granny square’ dress in a cocktail of colours or co-ord set in this season’s hottest hue: emerald green. Accessorise your look with some vintage-style cork sole wedges or espadrilles (another classic trend that’s making a comeback right now) and add a woven beach bag for a cute finishing touch. Here’s our pick of the best crochet pieces to shop this summer… Boohoo Premium Patchwork Crochet Knitted Dress, £32 (was £38) Simply Be Orange Wide V Neck Crochet Jumper, £30; Blue Crochet Straw Hat, £10.80 (was £18); Pink Wide V Neck Crochet Jumper, £27 (was £30); Bright Blue Crochet Wide Leg Trouser Co-ord, £30 Pep&Co at Poundland Cerise Pink and Yellow Striped Bodycon Dress, £14 (in store only) Roman Multi One Size Cotton Blend Crochet Cape, £28 (was £35); Light Denim Stretch Denim Mom Shorts, £24 Matalan Pink Crochet Look Long Beach Dress, £19 Monsoon Sleeveless Crochet Top with Lenzing Ecovero Green, £50; Winnie Wrap Midi Skirt Black, £55 V by Very Crochet Flared Sleeve Top, £14 (was £22); V by Very Crochet Shorts Green, £8.50 (were £18) Bimba y Lola Orange Crochet Top, £44 (was £110) Accessorize Pink Raffia Crochet Beach Shopper, £15.20 (was £38) Esprit Robyn Cotton Hobo Bag in Crochet Knit, £46, La Redoute FatFace Penelope Tile Crochet Sliders, £47.20 (were £59)

Every month, Netflix adds lots of new content to its library of films and TV