The International Energy Agency said on Thursday the risk of oil supply disruptions due to the conflict between Israel and Hamas is limited but that it stands ready...

Actor Chris Fountain has shared footage from the hospital following his heart surgery. The former Coronation Street and Hollyoaks star was admitted for an operation on his heart, months after suffering a “mini-stroke”. On social media, he updated his followers with posts to his Instagram stories on Friday (12 May). “I’m back, baby,” Fountain, 35, said to the camera while laying in his hospital bed. “Still feeling a little bit woozy, my groin is rather sore. But I’ve finally been allowed to eat and drink, but the cheese sandwich didn’t quite do it.” He added that his mother, who was in the room with him, would be going to find him something more substantial to eat before signing off. Later, he shared a video originally posted by Dutch musical theatre actor Martijn Vogel that explains the procedure that had been performed on him. Fountain’s surgery was to address a patent foramen ovale (PFO), which is described by the NHS as a hole between the left and right atria (upper chambers) of the heart. People with this condition are at a higher risk of stroke. If a PFO does not fix itself, the surgery to treat it consists of inserting a catheter with a closure device through the femoral vein in the leg up to the heart, where the device is left to close up the flap. In a later video, Fountain is seen walking around the hospital. “Back on my feet, they’ve cleared me to walk a little bit,” he said. “What a day! To be honest, I was really quite nervous when I went into the anaesthetist room, it all became very real.” He concluded on a positive note, telling fans that the outlook looks good so far after tests were run to check that the device is “in the right place and working, and not leaking”. The actor starred in more than 300 episodes of the long-running ITV soap, Coronation Street, from 2011 to 2013. He was fired after videos of him rapping about rape were discovered on YouTube. Since then, Fountain has addressed the impact that his firing has had on his life. Read More TikTok Tattoogate: How a tattoo artist sparked backlash for ‘absurd’ pricing and design changes Millie Mackintosh says she was ‘ghosted’ by Meghan Markle after she started dating Prince Harry Elliot Page praised for shirtless photo: ‘It feels so good now’ One in five people may be suffering from ‘dangerous’ sleep disorder Bo Jackson says he will undergo procedure after year-long battle with chronic hiccups As Coronation Street puts the spotlight on sepsis, the signs and symptoms to know

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One stop on Gordon Ramsay’s culinary journey around the world was Puerto Rico, where he discovered this recipe for coffee-spiced pork shoulder. It’s accompanied by yuca – the root of the native cassava plant, which was an important ingredient for the indigenous Taino community. Coffee-spiced pork shoulder with sweet potato and yuca Serves: 4 Ingredients: For the coffee-spiced pork shoulder: 2 tsp ground cumin 2 tsp sweet paprika 1 tbsp kosher salt 1 tbsp finely ground coffee 1 tbsp granulated sugar ¼ tsp chili flakes, or more to taste 2 tsp annotto seeds, finely ground (if you can’t find annatto seeds, you can substitute with 2 tsp achiote paste) ½ boneless pork shoulder (about 1.3kg) Extra-virgin olive oil For the sweet potato and yuca: 1 red onion, diced into 1.3cm pieces 1 star anise 3 garlic cloves, crushed Kosher salt 1 sweet potato, peeled and diced into 1.3cm pieces 1 yuca, peeled and diced into 1.3cm pieces 1 cup dark rum 3-4 cups chicken stock Method: 1. Prepare the pork shoulder: In a small bowl, combine the cumin, paprika, salt, coffee, sugar, chili flakes, and annatto. 2. Season the pork shoulder with the rub, rubbing it in with your hands to coat evenly. Set the pork shoulder aside to marinate at room temperature for at least 30 minutes. 3. Heat a large Dutch oven over high heat and drizzle the pork with olive oil. Place the pork shoulder in the pot and sear on all sides until caramelised and golden brown. Remove the pork from the pot and set aside. 4. Make the sweet potato and yuca: To the pot, add the onion, star anise, and garlic. Season with salt. Cook until all the ingredients begin to caramelise and the anise is aromatic, about seven to 10 minutes. Add the sweet potato and yuca and saute for five minutes longer, until they start to brown. Add the rum to deglaze the pot, scraping the bottom with a wooden spoon to release all of the brown bits. Simmer until the rum is reduced by half. 5. Finish the pork shoulder: Return the pork to the pot and pour in the chicken stock, making sure the stock comes halfway up the side of the pork, adding more liquid if needed. Bring to a boil, then cover and reduce to a simmer, cooking for about two hours or until the pork easily breaks apart with a fork. Remove the vegetables with a slotted spoon. 6. Once the pork is tender, remove it from the pot and set it on a large plate or cutting board. Pull the pork into large pieces using two forks. 7. Reduce the cooking liquid that remains in the pot by half until slightly thickened. 8. To serve, plate the pork and vegetables on a serving platter and drizzle cooking liquid over top. 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’ What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry

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