LOS ANGELES--(BUSINESS WIRE)--Jun 28, 2023--

Some 15,000 people, including many tourists, have pasted each other with tomatoes in Spain’s annual “Tomatina” street battle in the eastern town of Buñol

Music is the ideal accompaniment to exercise, but you shouldn't just grab any old headphones

Lewis Hamilton’s “frustrated and confused” Mercedes team are in survival mode, leading Formula One pundit Martin Brundle has claimed. Hamilton finished fourth, two places ahead of team-mate George Russell, at Sunday’s Belgian Grand Prix, while Red Bull’s Max Verstappen wrapped up his eighth straight win. Although Mercedes are second in the constructors’ championship heading into the sport’s summer break, Hamilton appears no closer to ending his 35-race losing streak. The seven-time world champion was also dealt a major blow in Spa-Francorchamps after an upgrade – which included new sidepods and a revised floor – appeared to contribute to the return of porpoising. Speaking after the race, Hamilton said his Mercedes was bouncing “everywhere” and said the sensation was reminiscent of last year’s car – a machine which carried him to the poorest championship finishing position of his career. “Mercedes will be very frustrated,” said Brundle, 64. “Their car is on a knife edge to set up, to understand and to drive. “They are surviving the season, as they did last year, and making the best of a bad situation because they are a great team. “But I would imagine they are confused with this car. They promise a great result, get something special, then go to the next race with upgrades and fall off the pace.” Mercedes have claimed just one victory in the past 19 months. Their poor form is a far cry from the dominance which saw them secure an unprecedented eight consecutive constructors’ titles. And Russell revealed the Brackley team have been drawing creativity from their once all-conquering machines. “We are working really hard on the characteristics for next yea, and we are looking a lot at how the previous generation of cars were for Mercedes, the glory years, and using that as inspiration,” said Russell. “Clearly they were some of the best cars in history. So that is giving us some pointers of where we need to aim for. “I am sure we will be strong in the second half of the season. We have some little things coming after the break and I am confident we will secure second in the team championship and close the gap to Red Bull.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen taunts F1 rivals with ‘pit-stop training’ offer Max Verstappen beats Oscar Piastri to sprint race pole in Belgium How Max Verstappen and record-breaking Red Bull compare to Formula One greats

Fans of Subway’s sandwiches are up in arms after stores in Pakistan launched its first ever 3-inch mini sub as a budget-friendly option. The bite-size sandwich, which recently appeared on Pakistani menus and in social media posts, provides “value” to customers, a spokesperson for Subway told Bloomberg News last week. The new size is half the length of the company’s previous smallest sandwich, which is six inches. Its largest size, otherwise known as the “footlong” sub, is 12 inches. But the newer, cheaper, size is said to be a more bite-sized option to fulfil a “snack craving”. Announcing the launch, a post shared by Subway Pakistan’s Instagram account read: “Say hello to our NEW Mini Sub! The perfect treat for your snack cravings! Get ready to fall in love with its incredible flavors!” A second post added, “Our New Mini Sub is the cutest explosion of taste you’ll ever experience!”, followed by the slogan: “Unleash the mini magic”. The reduced size comes as Pakistan contends with Asia’s fastest rates of inflation, which has seen double-digit percentage increases in the price of fuel amid a cost of living crisis. The August data from Pakistan’s statistics bureau showed that food inflation was elevated at 38.5 per cent. Confronting rising prices, many restaurants have reportedly increased prices on their menus or reduced portion sizes. Pakistan was saved from debt default after securing a further $3bn bailout disbursement from the International Monetary Fund (IMF) in July. However, the deal has come with specific measures attached, including an increase in fuel and energy prices. These rising energy costs have sparked protests among citizens across the country. Meanwhile, Subway fans have been expressing their disappointment about the “tiny” size of the new sandwich. “No one is walking outta the shop after eating this and feeling full,” wrote one Twitter/X user. “That’s like 2-3 bites!” wrote one social media user, as another added: “This would barely feed a toddler.” While it seems that the mini sub has only been rolled out in Pakistan so far, it is unconfirmed whether the menu item will be available at other global stores. The Independent has contacted Subway for comment. Read More Tea enthusiasts stew over 60-second PG Tips teabag: ‘It’s a massive step backwards’ Dunkin’ fans appalled by amount of sugar in Ice Spice’s Munchkins Drink: ‘This should be illegal’ Millennial woman reveals everything Gen Z coworker has taught her: ‘Class was in session’ Three recipes from Michel Roux’s new fuss-free French cookbook How to cook to keep your gut healthy The symbolic foods that are eaten on the Jewish New Year

A summit between Russian President Vladimir Putin and African leaders began in St. Petersburg on Thursday, with a far lower turnout than previous years.

Max Verstappen has clinched his third world championship. The most one-sided Formula One campaign of recent memory was dominated by the Dutch driver. Here, the PA news agency looks back at six races which fired Verstappen on the road to glory. Bahrain Verstappen opened his championship defence with an ominous performance under the floodlights in Sakhir. He finished 11.9 seconds clear of team-mate Sergio Perez and nearly 40 sec ahead of third-placed Fernando Alonso. George Russell, 55 sec back in his under-performing Mercedes, summed up the mood in the paddock when he chillingly predicted Verstappen’s Red Bull team would win all 22 races this year. Canada Verstappen’s sixth victory from the season’s opening eight fixtures saw him match Ayrton Senna’s tally of 41 victories. A day after taking pole position in the wet, Verstappen reigned supreme in the dry at Montreal’s Circuit Gilles Villeneuve. Even an early collision with a bird could not stop the flying Dutchman as he drew level with Senna to leave only Lewis Hamilton (103), Michael Schumacher (91), Sebastian Vettel (53) and Alain Prost (51) ahead of him in the record books. “To tie with Ayrton is incredible and I am proud of that but I hope it doesn’t stop here,” he said. “I hope we keep on winning more races.” Belgium Verstappen’s invincible streak continued in the final round before the summer break at Spa-Francorchamps. The triple world champion started sixth following an engine penalty but he took the lead on lap 17 of 44 before crossing the line 22.3 sec clear of his forlorn Red Bull team-mate Perez. Hamilton, who finished fourth, 49 sec back, described his rival’s dominance as like “he is having a smoke and a pancake”. Netherlands Red Bull team principal Christian Horner hailed “untouchable” Verstappen as the best driver in the world after he overcame a chaotic rain-hit race to equal Sebastian Vettel’s record of nine wins in a row. Despite two separate downpours wreaking havoc at the beginning – which left him in 13th place – and conclusion of the 72-lap race in Zandvoort, Verstappen delivered in front of 105,000 expectant fans. At one stage, Verstappen was lapping his home track four seconds faster than Perez and two seconds quicker than anybody else. “Max is in a period of his career where he is just simply untouchable,” said Horner. “I don’t think there is any driver on the grid that would be able to achieve what he is doing in that car.” Italy Verstappen drove his way into the history books by taking his 10th-consecutive victory. He sat behind Carlos Sainz for 14 of the 51 laps at Monza’s Temple of Speed before fighting his way past the Ferrari pole-sitter at the second chicane. From there, the commanding Dutchman never looked back to better the mark he shared with Vettel and become the first driver in F1 to reach double figures for straight victories. However, there were sour grapes over at Mercedes with team principal Toto Wolff calling Verstappen’s remarkable streak “completely irrelevant” and “for Wikipedia” Japan Verstappen’s historic winning run, and Red Bull’s unbeaten season, came to an end in Singapore. But at the next round in Japan, he hit back in emphatic style. He topped every practice session in Suzuka, secured pole, and then won at a canter as Red Bull became the first team ever to win the constructors’ championship with six races to spare. Read More Max Verstappen seals 2023 F1 world title during Qatar sprint race Max Verstappen breaks unique 40-year F1 streak after title win in Qatar Max Verstappen’s season and overall record in numbers following world title win Piastri takes first F1 pole for Qatar sprint as Verstappen starts third Sprint qualifying delayed at Qatar GP due to tyre safety fears

Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

Recently, when a friend asked me which manicure she should get, I drew a blank. From milk bath nails to the structured gel manicure, we’re spoiled for choice when it comes to trends and techniques, and whittling it down to just one feels impossible. Looking back through the archives, though, it’s clear that this year’s most talked-about manicures have one thing in common: they’re often specific to a place or country.

Walt Disney Co.’s The Marvels generated $46.1 million in US and Canadian theater ticket sales this weekend, the

The Georgia Tech Yellow Jackets have a challenge ahead of them heading into their matchup

A judge in Florida has refused to dismiss a lawsuit brought by Gov. Ron DeSantis appointees against Disney’s efforts to neutralize a takeover of Disney World’s governing district by the Florida governor