A top-selling biography of billionaire Elon Musk is being adapted into a film with prolific US director Darren Aronofsky already attached...

If Quordle is a little too challenging today, you've come to the right place for

An Air India Ltd. plane carrying passengers and crew who had been diverted to Russia due to an

ANKENY, Iowa--(BUSINESS WIRE)--Sep 7, 2023--

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

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Khloe Kardashian has revealed that what she thought was a zit on her face turned out to be melanoma. Kardashian, 38, and her family navigate the implications of the diagnosis during the latest episode of The Kardashians, a Hulu series that follows the high-profile members of the celebrity Kardashian-Jenner family. “Khloe has a little bit of a history with melanoma and cancerous lesions, so this on her face is very concerning to me,” Khloe’s mother Kris Jenner, 67, says to her step-sister Kylie Jenner, 25, during the episode. Kylie responds that her older sister had “this little bump and she was trying to remove it, and she’s like, ‘it just won’t go away,’ so to find out it’s melanoma is obviously really scary and I just hope that everything’s gonna be OK.” Kardashian decided to have a biopsy on the bump on her face, despite thinking it was a “zit”. “I have done one biopsy on this bump that I just assumed was a zit, turns out it’s not a zit,” she says during the episode. “It’s melanoma and for my age, it’s incredibly rare.” Melanoma is a type of skin cancer that can spread to other areas of the body, according to the NHS. The main cause of melanoma is ultraviolet light, which comes from the sun and is used in sunbeds. “Melanoma is deadly,” Kardashian said in a trailer for the show. “This is way more serious than I anticipated it to be.” Factors that increase the chances of getting melanoma include age and having pale skin, a large number of moles and a family history of skin cancer. Karshasian first opened up about her skin cancer scare in October 2022 and shared the news on her Instagram Story, featuring close-up photos of her skin. She said at the time that she was “grateful” that the margins now “appear clear” and she was in the “healing process”. “So, here we are… you’ll continue to see my bandages and when I’m allowed, you’ll probably see a scar (and an indentation in my cheek from the tumour being removed) but until then I hope you enjoy how fabulous I’m making these face bandages look.” Kardashian also urged her followers to get frequent checkups by recounting a past incident where doctors found a cancerous mole on her back. “At 19 years old, I had melanoma on my back, and I had a surgery to remove that as well, so I am pre-composed to melanomas,” she said of that experience. “Even those who are not, we should be checking all the time.” “I am someone who wears sunscreen every single day religiously so no one is exempt from these things. Please take this seriously and do regular self-exams as well as your annual checkups.” The Kardashians season three is streaming on Hulu now. Read More Triathlete proudly shares ‘beautiful’ racing photo where she bled through swimsuit while on her period Parents defend Nick the Fairy Godmother’s apprentice at Disneyland after viral video Jodie Marsh takes swipe at Phillip Schofield years after heated This Morning clash Khloe Kardashian praised for ‘honesty’ after opening up about surrogate pregnancy Khloe Kardashian’s best friend appears to confirm name of reality star’s son Khloe Kardashian criticises ‘narrative’ that she’s dating ex Tristan Thompson again

CHARLOTTE, N.C.--(BUSINESS WIRE)--Aug 30, 2023--

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