BOSTON--(BUSINESS WIRE)--Jun 7, 2023--

Max Verstappen set a blistering pace to blow away the challenge of Oscar Piastri and Lando Norris and take pole position for the Japanese Grand Prix. Verstappen’s record 10-race winning run and Red Bull’s unbeaten season came to an end in Singapore last weekend. The Dutchman topped all three practice sessions at Suzuka to suggest the Milton Keynes-based team had banished the issues that they experienced in the city-state. And Verstappen was imperious around the high-speed corner circuit – where Lewis Hamilton warned the Red Bull would be “phenomenal” – taking pole by a massive 0.581 seconds ahead of Piastri. Follow live updates from the Japanese Grand Prix with The Independent Read More ‘It’s real’: Lewis Hamilton in state of shock after Japanese GP qualifying Max Verstappen storms to Japanese Grand Prix pole ahead of impressive Oscar Piastri AlphaTauri confirm driver pairing for 2024 F1 grid

What: BTS: Yet to Come Where to watch: Prime Video Premiere date: Nov. 9, 2023

Even skilled cooks rely on shortcuts from time to time. Shop-bought sun-dried tomato sauce is the secret weapon in this speedy seafood supper, ready in just 40 minutes. Using frozen prawns also minimises on food waste and ensures you always have the ingredients to hand. King prawn pappardelle Recipe by: Aldi Serves: 2 Prep time: 20 minutes | Cooking time: 20 minutes Ingredients: 180g pack frozen king prawns 8 sheets lasagne pasta 1 small red onion 1 courgette 1 clove garlic 1 lemon 150g tub stir-in sun-dried tomato sauce 60g lighter creme fraiche ½ tsp dried oregano ½ tsp chilli powder 1 heaped tsp paprika 60ml white wine 30ml olive oil Sea salt To garnish: Black pepper Basil leaves Method: Defrost the prawns, then drain and pat dry. Half fill a large roasting tin with boiling water and add 15ml olive oil. Soak the sheets of pasta for 10 minutes to soften. Remove them and cut each sheet into 3 strips lengthways. Put the pasta to one side. Don’t overlap the strips, as they will stick together. Peel and finely chop the red onion. Peel and mince the garlic. Grate the courgette. Cut the lemon in half. Juice one half and use the other half as a garnish. In a large frying pan, sauté the onion and garlic gently in the olive oil for 4 minutes. Add the prawns and sauté for another 4 minutes. Add the white wine, chilli powder, paprika, oregano and the lemon juice and gently cook for 4 minutes. Add the stir-in sauce and the grated courgette, cooking for another 4 minutes. Add the crème fraîche and stir through. Cook the pasta strips in some salted boiling water with a splash of olive oil for 5 to 6 minutes until just cooked, then drain carefully. Divide the pasta between 2 plates and spoon over the sauce. Garnish with some lemon, fresh basil and black pepper. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook

Discounted food apps like Too Good To Go and Flashfood can help you reduce food waste and find great deals on grocery staples like eggs, bread, and more.

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Beloved cartoon characters like Snoopy and SpongeBob SquarePants are taking to the skies above New York City in the annual Macy’s Thanksgiving Day Parade

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Generally, it’s best to leave the money in your retirement accounts safely tucked away

Sex, drugs and rock ‘n’ roll are not necessarily how you would describe McFly these days, as the band venture into fatherhood, settle down, write kids’ books and tour in a far less intense fashion. A lot has changed since their crash onto the music scene in 2003. They’re more chilled-out pals than boy band bad boys now. “Dougie was very excited today, because we figured out a really good post-show cool down,” Harry Judd, McFly’s drummer, says with a laugh. “[It involves] lighting a candle, having a shower, getting into some comfies and then having some healthy food. I can assure you, it is very rock and roll,” Judd, 37, adds. “It’s more sustainable that way – the way we do it – and also ultimately more enjoyable. You feel a lot more fresh, energised and able to do the gigs, because it’s quite a physically demanding job being on tour. “When we first started, we had that unbelievable energy you have with your buddies, but I enjoy it more now. We’re focused.” Changing priorities Judd’s lifestyle has changed in the past 20 years of McFly. “I’ve stopped doing anything I shouldn’t have been doing. I lived a pretty rock and roll lifestyle, so I think I was totally ready [to be a father].” Now, alongside playing with his bandmates, the 2011 Strictly Come Dancing winner is also playing with his children, Lola, seven, Kit, five, and Lockie, who’ll be two in October. All of his kids want to play very differently, and he gets to see them explore in many different ways. “Lola’s really into imaginative play, make-believe, roleplay, and right from an early age, I remember her pretending to play doctors and nurses, mothers and babies. I can tell already that she loves pretending to be a teacher, lining her teddies up and taking a class. “My son, Kit, on the other hand, loves music. I bought his first toy drum kit from Argos last year, but he’s now moved on to guitar, unfortunately. He is a bit more individual with his playing, pretending to be in McFly basically. I can see him going into music.” Despite Kit’s musical interests, his dad is not his favourite member of McFly. “Tom [Fletcher] is his favourite member and that’s something I’ve had to come to terms with,” Judd laughs. Out and about “My kids just finished for the summer holidays, so now I have to do more with them. You feel that guilt as parents, when they’re at school, because there’s no time and my daughter is constantly telling me, ‘Daddy, let’s do this. Let’s do that’. Even just carving out 10 minutes a day of play with your kids is hugely beneficial,” he says. And his time with them is often spent being a big kid. “We get outside… climbing trees and making dances; playing catch and cricket in the garden. [We play] Grandmother’s Footsteps, stuff like that. That, to me, is the most fun and fast way to engage with your kids.” Nurturing his inner child Judd is very aware of his own childishness. “I still can relate to a lot of my inner child now. I’m still very competitive and I’m quite sensitive. There are moments where I always want to be right and I have to try and contain that.” His wife Izzy, he says, knows she is sometimes dealing with a big kid, too. “I feel like she takes on so much. She has three kids. She’s got a man baby for a husband. She’s kind and she’s so caring,” he gushes. “The main thing for me, was to become less selfish. I think that’s one of the hardest things. You’re no longer number one. You can’t just do the things you want to do.” Harry Judd is partnering with Argos on its 50th birthday. Argos is giving away £20,000 worth of toys to mark its five-decade milestone. To find out more click here. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How to bring a touch of the Mediterranean to your garden 6 of the biggest bridesmaid fashion trends to know about Experts share 8 healthy habits to help you live longer

PARK RIDGE, N.J.--(BUSINESS WIRE)--Aug 15, 2023--

Gumbo is a Louisiana institution. Fusing together flavours from the state’s Creole and Cajun heritage, it’s traditionally a deeply-flavoured stew. After exploring southern Louisiana, this is Gordon Ramsay’s version of a traditional gumbo… Chicken andouille gumbo with rice Serves: 8 Ingredients: For the braised chicken: 4 boneless, skin-on chicken breasts 4 bone-in, skin-on chicken legs, thighs attached 1 tsp freshly ground black pepper 2½ tsp kosher salt, divided 2 tbsp grapeseed oil 4 garlic cloves, crushed 3 celery stalks, diced 2 yellow onions, diced 8 cups chicken stock 3 sprigs thyme 3 spring onions, trimmed and chopped 1 lemon, cut in half, seeds removed For the gumbo base: 227g andouille sausage, cut into 1.3cm-thick slices 108g unsalted butter 125g all-purpose flour 2 celery stalks, finely diced 2 garlic cloves, minced 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 yellow onion, finely diced 1 tsp kosher salt 1 tsp cayenne pepper ½ tsp freshly ground black pepper 2 tbsp hot sauce For the rice: 341g white rice 946ml water 2 sprigs thyme, picked 2 tsp kosher salt Method: 1. Make the braised chicken: Season the chicken with the pepper and two teaspoons of the salt. In a large pot over medium heat, add the oil. Once the oil is shimmering, sear the chicken on all sides until golden brown, about 10 minutes. Be careful not to overcrowd the pan, and work in batches if necessary. 2. Remove the chicken from the pan and add the garlic, celery, and onions. Cook in the chicken fat until the vegetables begin to caramelise. Season with the remaining salt. 3. Add the chicken back to the pot and cover with the chicken stock. Add the thyme, scallions, and lemon halves and bring to a simmer. Continue cooking on a low heat until the chicken is tender and can easily be pulled apart, about one hour. 4. Remove the chicken from the stock and shred the meat from the bones. Cover the chicken and refrigerate until ready to use. Strain and reserve the chicken stock and discard the vegetables and thyme. 5. Make the gumbo base: In another large pot over a medium heat, add the andouille sausage and cook until the fat has rendered and the sausage has crisped. 6. Use a slotted spoon to remove the sausage from the pot and set aside on a paper towel–lined plate. 7. To the fat in the pot, add the butter. Once the butter is completely melted, add the flour and mix until a thick paste forms to make a roux. Reduce the heat to medium-low and continue cooking, stirring constantly until the roux has turned a very deep brown, about 30 to 45 minutes. 8. Add the celery, garlic, bell peppers, and onion. Continue cooking until the vegetables are softened, about five minutes. Season with the salt, cayenne, and black pepper. 9. Add the reserved chicken stock and the hot sauce and bring to a simmer. Continue cooking on low until the gumbo base has thickened, about 30 minutes. 10. Make the rice: In a medium pot over a medium heat, add the rice, water, thyme and salt and bring to a boil. Cover and reduce to a simmer. Cook until all the moisture has evaporated, about 20 minutes. Fluff the rice with a fork just before serving. 11. Add the pulled chicken and andouille sausage to the gumbo and serve with the rice. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More 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 What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort