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These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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Post Malone fans are baffled over a fake death sentence rumour circulating online. To reiterate, the rapper is not under arrest and eating his last meal. The awkward misunderstanding stemmed from a YouTube clip from July, titled: 'Post Malone Eats His Last Meal'. The video, alongside the host Josh Scherer, shows the 'White Iverson' rapper chowing down on his favourite foods including mozzarella sticks, garlic knots, and marinara sauce. He then continues his feast with Raiding Cane's chicken tenders stuffed crust pizza, chicken parm and filet mignon steak with teriyaki sauce. Sign up for our free Indy100 weekly newsletter He adds in spicy ramen and a glass of Maison No 9 wine for good measure. For dessert, Post Malone opted for frosted flake cereal and chocolate chip cookies. The innocent video soon sent Twitter users spiralling, with one confused fan asking: "What’s this news about Post Malone and him eating his last meal??" Another wrote: "I need to stay off this app cause not y’all telling me Post Malone got the death penalty for murder and I believed it." Post Malone Eats His Last Meal www.youtube.com It comes after the rapper dropped his brand new album, Austin, on Friday (28 July). The 28-year-old took to Instagram ahead of the album release, saying: "It’s been some of the funnest music, some of the most challenging and rewarding music for me, at least — trying to really push myself and really do some cool stuff. He continued: "I played guitar on every song on the record, and it was a really, really fun experience, and I’m super, super excited to share it with you." Austin is available to stream now. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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If your head, shoulders, lower back, and butt aren’t currently killing you, you're probably reading this from the comfort of a supportive seat — and following the uncrossed legs, 90/90 rule like a posture pro. Working remotely may have its benefits, but the challenge of finding adequate body support when you're at home can't be overstated. To help combat the destruction of our backs as we WFH, we went on a virtual quest for the best home office chairs stamped with reviewers' comfort seals of approval.

While Usher was decked out in red and black polka dots for Paris Fashion Week on Wednesday, it was Erykah Badu who captured attention for her accessory of choice. On 27 September, the “On & On” singer was seated next to Usher and French singer Aya Nakamura at the spring 2024 Marni show in Paris, where Nakamura gave a not-so-subtle reaction to Badu’s oversized, wide rim grey hat with black polka dots. The three celebrities dressed their best for the occasion, as Usher complemented his red and black outfit with matching red sneakers, red gloves, and black sunglasses as well as a silver brooch and necklaces. While Badu’s large hat was the main attraction, the R&B singer also wore a black and yellow patterned suit with a similar checked shirt layered underneath. She completed the look with braids that went all the way down to her feet. As for Nakamura, the French pop singer wore a thigh-high slit dress with various shades of blue, as well as a silver choker and earrings. Prior to the fashion show, Usher performed at La Seine Musicale in France on Monday 25 September. The news comes after it was announced this week that the ”My Boo” singer will be headlining next year’s Apple Music Super Bowl halftime show in Las Vegas. The music megastar, who has won eight Grammys, said he’s looking forward to performing on the NFL’s biggest stage. “It’s an honour of a lifetime to finally check a Super Bowl performance off my bucket list,” Usher said in a statement. “I can’t wait to bring the world a show unlike anything else they’ve seen from me before.” Usher, 44, is currently performing his “Usher: My Way” residency in Las Vegas, which has drawn sold-out shows and rave reviews. He is expected to wrap up his residency in early December, before making his Super Bowl halftime debut in early 2024. Roc Nation founder Jay-Z called Usher the ultimate “artist and showman” and was the person to call him with the good news, according to an interview with radio DJ Zane Lowe on Apple Music 1. “When I got this call, he said: ‘It’s time, it’s magic time. You know, it’s time for you to have that moment,’” Usher recalled Jay-Z telling him over the phone. However, the “I Don’t Mind” hitmaker had no idea what Jay-Z was talking about, and the rapper had to clarify that he was calling about the Super Bowl halftime show. In response, Usher told Jay-Z that he was prepared and excited to do something he’s always dreamed about doing. “Ever since his debut at the age of 15, he’s been charting his own unique course,” Jay-Z said of Usher, who released his debut self-titled album in 1994. In total, he’s released eight studio projects filled with hits, including, “U Got It Bad”, “U Remind Me”, “You Make Me Wanna”, “Nice & Slow” and “Love In This Club”. ​​“Beyond his flawless singing and exceptional choreography, Usher bares his soul,” Jay-Z continued. “His remarkable journey has propelled him to one of the grandest stages in the world. I can’t wait to see the magic.” Read More Dior triumphs with Parisian runway melding women's past and future Balmain’s creative director claims more than 50 of his Paris Fashion Week pieces were ‘hijacked’ Usher to headline the 2024 Super Bowl halftime show in Las Vegas Kim Kardashian wears Chanel Barbie necklace in new Super Bowl ad with Usher Angelina Jolie says she’s figuring out her style as she opens up about being ‘hurt’ Sarah Jessica Parker’s custom 2014 Met Gala dress goes up for auction