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Birkenstock shares are tumbling as the stock makes its debut on the New York Stock Exchange as Wall Street trades in its wingtips for sandals for a day

President Joe Biden is expanding his crackdown on so-called “junk fees,” or charges that raise the prices of

From auto production lines to Hollywood, the power of labor unions is back in the national spotlight

Wine drinkers typically spend £9 on a bottle for themselves but £12.50 when hosting – to impress their guests with a pricier plonk. A poll of 2,000 wine drinkers found 44 per cent splash out when hosting at Christmas, with this rising to 56 per cent when gifting to someone else, as 27 per cent still think premium labels are better quality. While three-quarters will do so because they want an expensive bottle to celebrate a special occasion and 35 per cent want to impress their guests. However, 23 per cent admit they find buying wine a stressful experience – with 51 per cent of these claiming there are too many options to choose from. And 46 per cent don’t know how to identify a good bottle from a bad, whereas 32 per cent are simply bewildered by wine jargon. The research was commissioned by Lidl GB, to mark the return of its Chateaux Noir events, which are designed to democratise wine and challenge preconceptions about wine etiquette through a tasting experience in total darkness. The sensory events will see the supermarket take on major drinks brands as it aims to dispel the belief drinkers need to blow the bank to enjoy quality booze. It also emerged 51 per cent of wine drinkers tend to stick to what they know, and 49 per cent choose a bottle based on where it comes from. Whereas 45 per cent will default to whatever is on offer, 23 per cent have a ‘go-to’ bottle, and 18 per cent will opt for whatever label they like to look of. However, 24 per cent wish they knew more about wine – with nearly a third saying they would experiment with different wines if they knew more about them. But while many are keen to experiment with wine, there are some rules they certainly won’t abide by. For 43 per cent, they are happy to serve white with a dish that isn’t fish, and 39 per cent will drink rose all year round. Many don’t mind if their bottle is corked or a screw top (37 per cent), and 35 per cent will drink champagne from any glass, not just a flute. More than three in 10 (31 per cent) will even chill a bottle of red and 30 per cent will pop a few ice cubes into their vino on a warm day. In fact, 31 per cent find ‘wine etiquette’ snobbish, with just eight per cent believing that following traditional ‘rules’ of wine etiquette enhances their enjoyment of the drink. The events will be hosted by Lidl GB’s master of wine, Richard Bampfield, and will see guests enter a ‘palate cleansing tunnel’ before a blackout wine tasting room. He said: “At Chateaux Noir, not only do we want to challenge preconceptions about affordable wine and prove to customers that great taste isn’t determined by premium branded price tags, but to open people’s minds and challenge what they think they know already about wine. “So, if you think you’re a strictly red drinker – think again. “We’ll reveal how similar flavour profiles can carry across different categories that you might never have otherwise considered. “This Christmas, Chateaux Noir is encouraging shoppers to rip up the rule book and start experimenting - ultimately, there is no ‘right’ or ‘wrong’ way to drink wine – if you love it, then that’s all that matters.” Over 18s can secure tickets for the Chateaux Noir events, which will take place in London, Glasgow and Liverpool in November, at, with all proceeds going to the NSPCC. Read More Brits are so fed up with emails that retail giants now send reminder letters Brits reveal advice they would give their younger selves - including investing in property Brits will eat over 5,000 slices of pizza in their adult life, study finds Beauty advent calendars 2021: Our guide to this year’s top treats 13 best tech gifts to spoil a gadget geek this Christmas 10 best luxury Christmas crackers for dressing up your dining table

Birkenstock is making its debut on the stock market as Wall Street trades in its wingtips for sandals for a day

The wealthy shoppers who fueled LVMH’s rise to Europe’s most valuable company and made its founder the world’s

Policymakers at the Federal Reserve are feeling optimistic that a rise in long-term Treasury yields could finally put an end to the past 19 months of historic interest rate hikes meant to tamp down inflation.

Walt Disney Co. is raising ticket prices at its Disneyland resort by up to 9% and lifting annual

The Honda Pilot has become a byword for the affordable midsize SUV

Stock markets that have refused to buckle under the highest yields since 2007 face a new test. Third-quarter

I didn’t grow up eating crab, but I absolutely love the sweetness, which you can’t really get from any other seafood,” says former Bake Off winner Nadiya Hussain. “This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.” Crab bhuna Serves: 4 Ingredients: Oil, for frying 4 cloves of garlic, crushed 2 red onions, finely diced 2 red peppers, finely diced 3 mild red chillies, finely diced 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g green beans, finely sliced 3 x 145g tins of shredded crab meat in brine, drained Large handful of chopped fresh coriander Method: 1. Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden. 2. Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left. 3. Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes. 4. Take off the heat, add the chopped coriander and mix through to serve. Saag aloo chicken jalfrezi “This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all,” says Hussain. “This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.” Serves: 4 Ingredients: Oil, for frying 3 dried red chillies 4 cloves of garlic, thinly sliced 400g tin of cream of tomato soup 1½ tsp salt 4 tbsps brown sauce 4 tbsp art masala mix 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin of potatoes, halved 200g cooked chicken 80g fresh baby spinach Handful of fresh coriander 2 spring onions, thinly sliced For the art masala mix: 28g cardamom pods 3g bay leaves 34g fennel seeds 100g cumin seeds or ground cumin 38g ground cinnamon 100g ground turmeric 44g chilli powder 200g curry powder Method: 1. To make the art masala mix, use a spice grinder. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Whack them in and blend to a fine powder, then pour out into a large bowl. Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well-blended. Now for the cinnamon. I prefer to use ground cinnamon as it’s readily available and will save you from having to crush something quite hard – why should we if we don’t need to? Add to the bowl and mix. Chuck in the ground turmeric and mix. Add the chilli powder and mix. Lastly, add the curry powder and give everything a good stir. Transfer into a jar or jars and you are ready to go! 2. Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown. 3. Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. 4. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan. Take off the heat and stir in the spinach until just wilted. 5. Serve the curry immediately with the coriander and spring onion sprinkled over. Milk fudge flapjack “This includes two of my favourite things and I have made their worlds collide,” says Hussain. “Flapjack – sticky, sweet and oaty – topped with a spiced Indian milk fudge. Why have one world when you can build a bridge between two?” Makes: 12 Ingredients: For the flapjack: 250g unsalted butter, plus extra for greasing the tin 180g golden syrup 180g caster sugar 500g porridge oats 2 tsp almond extract For the milk fudge: 60g unsalted butter 200ml double cream 60g caster sugar 6 cardamom pods 100ml condensed milk 250g semi-skimmed milk powder, blitzed in a processor to remove any lumps 100g toasted almond flakes Method: 1. For the flapjack, start by putting the butter, golden syrup and caster sugar into a pan and warming it all through until the butter has melted and sugar dissolved. Take off the heat. 2. Preheat the oven to 160C fan and line and grease the base and sides of a 20cm square cake tin. 3. Add the oats to a bowl, pour in the melted butter/sugar mix and add the almond extract. Stir the mixture till everything is well combined. Tip into the prepared tin and flatten, making sure to pat down so everything is well compressed. 4. Pop into the oven and bake for 30 minutes. When the flapjack is ready, it will be golden around the edges and lighter in the centre. Take out and leave to cool completely, then chill in the fridge so we have a firm base for our fudge to sit on. 5. For the milk fudge, put the unsalted butter, double cream and caster sugar into a pan and mix till the sugar has dissolved. 6. Crush the cardamom pods, remove the husks and crush the black seeds. Add to the sugar mix. Stir in and then add the condensed milk and semi-skimmed milk powder. Bring to a gentle simmer over a medium heat and keep stirring till the mixture is thick and coming away from the sides of the pan. 7. Spoon the mixture right on top of the flapjack and press into an even layer. Sprinkle over the toasted almond flakes and press them in. 8. Leave to cool in the tin and then leave to chill in the fridge. Cut into squares and they are ready. ‘Nadiya’s Simple Spices’ by Nadiya Hussain (Penguin Michael Joseph, £26). Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook Formula for the ‘perfect’ fish finger sandwich revealed Being vegetarian may partly be in one’s genes, study finds

Tel Aviv is rapidly losing air links, with regional powerhouse Turkish Airlines joining a growing list of international