Americans are feeling fairly bullish about the United States' economic prospects: A key measurement of consumer confidence just jumped to its highest level since January 2022.

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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In the week that it was announced that Rishi Sunak will be granting new oil and gas licences in the North Sea, new commitments to renewable energy are being made elsewhere in the world. The China Three Gorges Corporation just turned on a mega wind turbine with blades twice the size of a football pitch in the Taiwan Strait. The state-owned energy firm has activated the biggest wind turbine on the planet offshore in a move which could produce up to 16 megawatts of energy, and it’s now been connected and hooked up to the energy grid. The MySE 16-260 turbine stands at an incredible 500ft (152m) tall and it could power thousands of homes every year. Sign up to our free Indy100 weekly newsletter In fact, it’s thought that around 36,000 homes will be served by electricity from the turbine. It’s not surprising given that each blade weighs around 54 tons and covers nearly 540,000 square feet when they rotate. Mingyang Smart Energy is the company that designed the turbine, and they released a message on LinkedIn making clear just how much wind the structure could deal with – stating that it can withstand “extreme wind speeds of 79.8 [meters per second]”. It’s a staggering feat of engineering and it’s thought that the turbine could save around 54,000 tons of carbon dioxide compared to coal power plants. More structures like one are being planned, too. Executive Director Lei Lei Zengjuan told the media: “In the next step, the 16 [megawatt] unit will be applied in batches in the second phase of the Zhangpu Liuao Offshore Wind Farm Project constructed by China Three Gorges Corporation.” It comes a few weeks after work was stopped on one of the UK’s largest offshore wind farms after its developer said that the cost of the project had soared by so much that it no longer made financial sense to push forward. Swedish energy giant Vattenfall, one of Europe’s biggest wind producers, shut down work on the development of the Norfolk Boreas site. 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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Ukraine has achieved the “functional defeat” of Vladimir Putin’s prized Black Sea fleet with intensified attacks in recent weeks, a UK defence minister has suggested – but warned that Western allies are running out of ammunition to help Kyiv repel Russia’s invasion. Speaking at the Warsaw Security Forum from the Polish capital on Tuesday, James Heappey said the kneecapping of the major Russian naval force – including the recent strike on its Crimean headquarters – was “every bit as important” as Ukraine’s gains in Kharkiv last year. While “nobody can pretend otherwise” that Ukraine’s counteroffensive has progressed slowly, the UK’s armed forces minister told delegates it was “simply wrong” to suggest there has been no progress at all – with gains “every single day” after breaching Russia’s “enormous defensive belt and minefield”. But comparing Kyiv’s relatively minor gains to those achieved last year “diminishes the importance of what has happened in the Black Sea over the last couple of weeks, where a Russian submarine and a Russian ship have been put out of action, and the headquarters of the Black Sea fleet has been put out of action too”, he said. “The functional defeat of the Black Sea fleet – and I would argue that is what it is because it has been forced to disperse to ports from which it cannot have an effect on Ukraine – is an enormous credit. And [it is] every bit as important – every bit as much progress – as what was happening in the Kharkiv Oblast last year.” The Black Sea fleet, of huge symbolic value to Russia, has been an increasing target of Ukrainian drone attacks in recent weeks. Throughout the war, the fleet has been used to launch missile attacks on Ukraine and to threaten Kyiv’s vital shipped grain exports. With Russia finally pulling out of a UN-brokered grain deal in July, Kyiv has since sought to establish a new corridor hugging the coastline, through which two Marshall Islands and Cameroon-flagged vessels were said to be the latest ships to sail to the port of Odesa on Tuesday. And the UK’s Ministry of Defence said on Monday that the Black Sea fleet was “[struggling] to deal with concurrent threats”, with Russia resorting to using air power to “project force” over the area as fleet activities relocate from under-fire Sevastopol to Novorssiysk, some 322km (200 miles) east. But Mr Heappey and Nato’s most senior military official, Admiral Rob Bauer, were among those to warn that Kyiv’s allies are running out of ammunition, with the latter lamenting that “the bottom of the barrel is now visible” and urging nations to “ramp up production in a much higher tempo”. “We need large volumes,” the admiral said. “The just-in-time, just-enough economy we built together in 30 years in our liberal economies is fine for a lot of things – but not the armed forces when there is a war ongoing.” Also warning that Western stockpiles are “looking a bit thin”, Mr Heappey said: “If it’s not the time when there is a war in Europe to spend 2 per cent on defence, then when is?” Underscoring such warnings, US president Joe Biden – who is struggling to pass a package of aid for Ukraine through Congress – convened a phone call of G7 and Nato leaders on Tuesday in which he expressed determination to secure the funding, with Rishi Sunak also vowing to support Kyiv for “as long as it takes”. The comments came as Ukraine’s airforce claimed to have destroyed 29 of 31 drones launched by Russia and one cruise missile, most of them targeting the regions of Mykolaiv and Dnipropetrovsk in the south and east, in an overnight barrage of attacks lasting three hours. With counteroffensive operations continuing in Zaporizhzhia and near Bakhmut, president Volodymyr Zelensky also visited troops and commanders in the northeast near Kupiansk, where the Ukrainian military says Russian forces have also been staging attacks. Meanwhile, a report alleged that hundreds of drunk, insubordinate and mutinous Russian soldiers have been pressed into penal units known as “Storm-Z” squads and sent to the frontlines as punishment for their behaviour. “If the commandants catch anyone with the smell of alcohol on their breath, then they immediately send them to the Storm squads,” one soldier told a Reuters investigation, which cited 13 people with knowledge of the matter, including five fighters in such units. Read More ‘Keep an eye on Crimea’: Ukraine’s costly battlefield gains ‘prelude battle to retake peninsula’ How Ukraine’s forces have surged back against Russia Putin’s ‘punishment battalions’ full of convicts and drunk recruits: ‘They’re just meat’ Elon Musk’s mockery of Ukraine president Volodymyr Zelensky ‘unhelpful’