By Mike Stone The U.S. Air Force's B-21 "Raider" bomber shaped like a flying wing took its first

Hunter Schafer is still getting her bearings in the movie world.

FORT LAUDERDALE, Fla.--(BUSINESS WIRE)--Jun 14, 2023--

'Hoffman Family Gold' Season 2 will feature a lot of family drama and thrilling adventures

Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers 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 How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

Barcelona have announced a net profit of €304m (£263m) for the 2022/23 season, with the news coming on the same day that the club was charged with bribery regarding the Negreira case.

South Africa’s central bank is concerned that the country’s failing port and rail network is thwarting efforts to

Nasa’s chief says he believes that aliens are real and waiting to be found. Bill Nelson was speaking after the publication of a report by a panel assembled to look into Unidentified Anomalous Phenomena (UAPs), the official names for UFOs, or unexplained objects spotted in the sky. That report found that while some UAPs remain unexplained, more data is found to understand where they have come from. Mr Nelson said that his “personal answer” is that there are vast numbers of inhabited planets throughout the universe. “With the James Webb [telescope] looking at the exoplanets, we are now beginning to discover, and somewhere out there we will discover, another medium-sized stony planet around a medium-sized sun or star at just the right distance... that has carbon, that will have a habitable atmosphere,” he said. “If you ask me do I believe there’s life in a universe that is so vast that it’s hard for me to comprehend how big it is, my personal answer is yes. But I asked some of our scientists: What is the mathematical probability that there is life out there in the universe? And if you calculate in billions of stars in billions of galaxies that there’s replicated in what I just said, another stony planet, the answer was ‘at least a trillion’. That’s from our scientists.” Read More Watch live: Nasa announces findings of long-awaited UFO study We cannot yet explain mysterious sightings in the sky, Nasa panel says Nasa’s UFO study team reveals first ever report: Live updates

It looks like the cage match between Mark Zuckerberg and Elon Musk is off because—to

Newcastle faces an early season test when it plays at defending champion Manchester City in one of five English Premier League games on Saturday

Brighton captain Lewis Dunk revealed he emerged from the “carnage” of Roberto De Zerbi’s first fortnight in charge to earn back his place among an England squad he now feels has the belief to win trophies. The centre-back is hoping to pick up just his second senior England cap, five years after he made his debut in a 3-0 friendly win over the United States. Dunk has fully deserved a recall after fine form at club-level saw Seagulls head coach De Zerbi describe the 31-year-old as one of the top five defenders in Europe. Having represented Brighton from their time in the third tier all the way up to captaining the team to a sixth-place Premier League finish and qualification to the Europa League last year, Dunk has seen plenty in his time at his hometown club. But he admits the change in approach brought about by De Zerbi’s appointment to replace Chelsea-bound Graham Potter last year was a challenge – albeit one that was ultimately rewarding for club and skipper alike. “Football-wise, since the new manager at Brighton has come in I see football in a completely different way, I picture it in a different way and that is the biggest thing,” he said. “Football is not what I thought it was. Just how we play now. The idea of what I did before, I thought it made sense. But when you learn something completely different, you believe in it and this makes sense. You think ‘why didn’t I know this?’ and ‘why didn’t I do this before?’ That is just what it is. Since the new manager at Brighton has come in I see football in a completely different way, I picture it in a different way Lewis Dunk “If I am being honest, honest answer the first couple of weeks were horrendous… I wouldn’t say horrendous, they were baffling. “He (De Zerbi) knows that, we have spoken about it and he knew that at the time, coming in, not speaking English, speaking through a translator. “Training changed dramatically, we work on a lot of different stuff now and the first couple of weeks were a really hard transition, especially I think we were fourth in the league when Graham left and we were flying with him, and it was a strange time for him to go and then Roberto came in and (it was) carnage for two weeks.” De Zerbi prefers a methodical, planned approach which requires all of his players – especially defenders – to be comfortable in possession of the ball. “It’s rehearsed – don’t worry about that,” Dunk added when asked if such tactics – which have led to famous wins over Chelsea, Liverpool and Arsenal – are risky. “We rehearse it every day. That is our training. I couldn’t play his position, but now know every position on the pitch and where they should be. The time they should move and what angles they should give. So yes, we see it every day and it makes life simpler.” Dunk earned his England recall in June, but injury forced him to pull out of the squad to face Malta and North Macedonia in Euro 2024 qualifiers. Manager Gareth Southgate has kept faith in Dunk, however, and he is back again at the first time of asking. “I’m completely different person and a different player,” he said. “I’m five years older, five years wiser and I’ve learnt a lot football-wise and life-wise in those five years, like you do. “I’m a different person now and come here with a different confidence that I probably didn’t come with before.” Asked what was the biggest difference he noticed between the last time he trained alongside Southgate and his players at St George’s Park to now, Dunk added: “We had a meeting the other day and he’s talking about winning the Euros and the whole squad is thinking about winning the Euros. “So I would say that’s the big change in mentality. It’s not ‘how far can we get in a tournament’. It’s winning a tournament. “So that is probably the biggest change I’ve seen coming back. It’s ‘we will win this tournament. We want to win this tournament’. That’s what we’re going there to do and being around these top players. I can see why he is saying that and why England can win.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live England hopeful Levi Colwill inspired by Sholing’s FA Vase success England understand consequences of stepping out of line at World Cup – Dan Cole Daniil Medvedev hands Andrey Rublev more quarter-final heartache

China home prices dropped for a second month in July, a further sign of the deepening property downturn