“New year, new me,” is what Jupiter would say if it could talk, probably. The Planet of Luck and Expansion is leaving behind its spot in fiery Aries and entering into a new era of astrological fun. That’s right, Jupiter is entering Taurus on May 16, where it’ll stay until May 24, 2024.

Spain's bishops apologised on Monday after a report estimated more than 200,000 minors had been sexually abused by the country's...

China’s factory activity fell back into contraction in October, while an expansion of the services sector unexpectedly eased,

Last week the firm was ordered to withdraw all imported frozen food of animal origin.

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

Back in times of yore, before TikTok and Twitter dominated our Screen Time statistics, humans

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

Starfield is one of the most hotly anticipated games of 2023 for two good reasons:

India’s move to ban certain rice exports has sparked some panic buying in various countries, with videos on

With the Tour de France Femmes kicking off on July 23 for a week of thrills, cycling and entertainment, it will also be highlighting the women making this sport what it is. In its second official year as the Tour de France Femmes, races of this calibre have happened in the past, but never on such a global stage. So, what is happening in the women’s cycling scene, how did we get here, and why does it matter?The women changing the game Women are working hard to bring the sport to people of all backgrounds. “The Amy D Foundation, Black Girls Do Bike, Get Women Cycling and Little Bella’s are all fantastic organisations, helping and encouraging women – and young girls – to get into cycling in spite of age, race and background,” explains triathlon cyclist Kate Dunbar. This year’s Tour de France Femmes will have a determined line-up of women championing the sport. Who should we look out for? “Annemiek van Vleuten was a fantastic contender in 2022, and I expect her to do well again this year. It’s her final year ahead of retirement, so she will want to do well,” says Dunbar. “The course this year is suited to van Vleuten’s skill set and she will have a stronger Movistar team to support this target, including Sarah Gigante and Liane Lippert.”A growing sport There has, in recent years, been a marked increase in the interest of this sport. “There is, without a doubt, a rising interest in women’s cycling,” says Amanda Braverman, global director of brand marketing at cycling tech brand, Hammerhead. “With more events geared towards women’s cycling and growing viewership in the Tour de France Femmes year on year, we’re seeing measurable gains in both interest and access to the sport.” “But we can’t ignore the fact that The Women’s Tour in the UK was cancelled, even though sponsors saw a huge return on investment in 2022, and the Women’s World Tour race Vårgårda, West Sweden was cancelled permanently after 25 years,” says Dunbar. “Even though we are seeing bigger efforts from organisations and the industry as a whole, as with most women’s sports, the Tour De France women’s tournament is still vastly overshadowed by the men’s – we still need more support and encouragement to boost women’s cycling,” she stresses. Cycling as a tool for liberation There is an important link between cycling and women’s liberation, that goes back a long way, beyond racing, to basic transportation. “It gave women social mobility and allowed them to travel faster and further than ever before. They could cycle further for work opportunities, and it also advanced fashion, as women needed cycling-suitable clothing. It allowed women to take control of their fitness and health in an easy way,” says Dunbar. Women’s cycling also subverted norms. “Cycling challenged femininity in the late 19th century, and bicycles were used heavily to support the English suffragettes movement. The bicycle became – and to this day remains – a symbol and a tool of female empowerment, independence, freedom and opportunity,” says Braverman. Trailblazers Some hugely inspiring women came before today’s Tour de France Femmes stars. “Some of the first women to get involved in cycling were true trailblazers, cycling as early as the late 1800s,” says Braverman. “Montreal-based Louise Armaindo raced on the high wheel, also known as the penny-farthing, which was much more dangerous than the modern bicycle. Armaindo set the North American long-distance record in 1872, and was praised as “the champion female bicycle rider of the world”. She also credits ‘The Big Five’ – Lizzie Glaw, Helen Baldwin, May Allen, Tillie Anderson, and Dottie Farnsworth – an influential group of female cyclists who raced in the 1890s, fitting their racing careers into busy lives that often included their families and other jobs. Today, there’s no denying defending champion van Vleuten leads the modern ‘big five’, but who else will be in the mix? Lorena Wiebes is likely to have another great first stage, Elisa Longo Borghini will give it her best shot, alongside the phenomenal Demi Vollering, and maybe Juliette Labous will make even more progress this year. Whatever happens, we are surely in for an exciting week of women’s sport.

So you saw a fun GIF on X, formerly known as Twitter. That's cool, good

We’re just weeks away from an expected iPhone 15 launch, and the rumor mill is