Stephen Curry, the Golden State Warriors guard, recently revealed his personal power rankings of the NBA's toughest defenders.Usually, it's defenders that are scared of Stephen Curry.His ability to shoot the ball from deep, combined with his ball handling, relentless off-ball movement,...

Dunkin’ Donuts has launched a new drink collaboration with rapper Ice Spice, but its recipe has raised some eyebrows among coffee lovers. The Bronx-born rapper - who recently won Best New Artist at the 2023 MTV VMAs - debuted a brand new drink with America’s favourite coffee company on Wednesday 13 September. Dubbed the “Ice Spice Munchkins Drink”, the cold beverage blends frozen coffee with pumpkin cake Munchkins, Dunkin’s famous bite-sized doughnut holes. The drink is then topped with whipped cream and caramel drizzle. This is also the first time a Dunkin’ bakery item has made its way into a drink, in what the brand has called “a collaboration you never knew you needed”. While the Boston-based coffee company is excited about the new pumpkin-flavoured drink just in time for fall, it seems that many Dunkin’ aficionados are taken aback by the contents of the Ice Spice Munchkins Drink. In a post shared to X - formerly known as Twitter - popular account Pop Crave shared an image of the Ice Spice Munchkins Drink official recipe. The quantity of coffee syrup and liquid cane sugar varies with size. A small contains four pumps of liquid cane sugar and two pumps of coffee syrup, while the largest offering contains four pumps of coffee and eight pumps of cane sugar. For a large size drink, four Munchkins, which are each 4g of sugar, are blended into the drink, followed by three spins of caramel drizzle in the cup, whipped cream, and then three spins of caramel drizzle again. It’s fitting that Dunkin’ has collaborated with Ice Spice for its new drink, considering it literally consists of both ice and pumpkin spice. The drink is also named after Ice Spice’s fan base, who call themselves Munchkins after her 2022 song, “Munch (Feelin’ U)”. However, some people took issue with the Ice Spice Munchkins Drink recipe for its lack of, well, coffee. “Where is the coffee?” asked one user on X. “Is there any actual coffee in this drink LMFAOO,” said someone else. “This should be illegal idk,” another wrote. Others were also confused how the baristas at Dunkin’ were able to combine Munchkin doughnut holes in a frozen drink. “MUNCHKINS in a beverage?! There’s just, so many things wrong with this,” one person said. “Wait, I’m a little confused… are there Munchkins IN the coffee????????” another shared. Some people simply couldn’t read the Ice Spice Munchkins Drink recipe without being concerned by the sugar content. According to the Dunkin’ website, a medium Ice Spice Munchkins Drink at Dunkin’ is 830 calories, which is reportedly equal to three and a half glazed doughnuts. A large, on the other hand, is 1,080 calories and equal to four and a half glazed doughnuts. “As the child of a nutritionist I am positively terrified by this,” said one user, while another said: “This gonna send me into a sugar coma,” To announce its newest drink collaboration, Dunkin’s official brand ambassador Ben Affleck teamed up with Ice Spice for a new commercial that aired during the 2023 MTV VMAs on Tuesday 12 September. In the ad, the Boston native sat down in an office with the “Barbie World” rapper to brainstorm names for her new Dunkin’ drink. Ice Spice mentioned that she calls her fans "munchkins”, leading to the introduction of the Ice Spice Munchkins Drink. “I’ve always been a Dunkin’ girl!” Ice Spice said in a press release. “Collaborating with Dunkin’ and Ben Affleck on this spot was a dream. The drink has a fun twist, a little something in the name for my fans, too. I can’t wait for everyone to try it.” The Independent has contacted Dunkin’ for comment. Read More Taylor Swift and Ice Spice react with shock to NSYNC reunion at 2023 MTV VMAs ‘I’m a real actor, this is an art form’: Ben Affleck mistaken for another star in new Dunkin’ Donuts advert Ben Affleck reveals his go-to Dunkin’ order after Super Bowl commercial cameo Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup London’s best new restaurants from the past 12 months ‘A step backwards’: Tea enthusiasts stew over 60-second PG Tips teabag

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It’s often said that quiche is old-fashioned, but there is nothing old-fashioned about this one,” says former Great British Bake Off contestant Hermine Dossou. “It’s a crumbly, super-short, melt-in-your-mouth pastry filled with buttery spinach and creamy custard. “Gruyère is the perfect cheese for quiche and a little goes a long way, but if it’s not available, you can substitute with Emmental, Comté, Jarlsberg or Beaufort.” Spinach and mushroom quiche Serves: 8 Ingredients: For the shortcrust pastry: 210g plain flour (gf plus 1 tsp xanthan gum), plus extra for dusting 130g cold butter 1 large egg (55g) 1 tbsp cold water ¼ tsp salt For the custard: 15g butterLeaves from 3 thyme sprigs 1 small yellow onion (about 50g), finely chopped 2 eggs 120g double cream 1 chicken or vegetable stock cube, crumbled 1 tsp Dijon mustard ¼ tsp salt Pinch of black pepper For the filling: 30g butter 250g mushrooms, sliced ½ tsp garlic powder A pinch of salt 250g baby spinach leaves 80g grated Gruyére cheese Method: 1. To make the shortcrust pastry, in a large bowl rub the flour and butter together with your fingertips until sandy in texture. (You can use a food processor to speed up this process.) Add the egg, water and salt and bring together into a dough without overworking it. Wrap in cling film and chill in the fridge – you always want to work with cold pastry as it’s much easier to handle. 2. When ready, lightly flour a work surface and roll out the dough to a circle about 30cm in diameter and 3mm thick. Use your rolling pin to lift it up and lay it over a 23cm tart tin, so there is an overhang of pastry at the top. Using a straight-sided glass, ease the pastry into the corners of the tin by rolling the glass around the edge in circular motion. Chill for 20 minutes. 3. Preheat your oven at 200C/180C fan/400F/Gas 6. Line your chilled pastry case with parchment paper, fill it with baking beans or cheap pulses, and blind bake for 15 minutes. Lift out the baking beans and parchment paper and continue baking for a further 10 minutes to dry out the base. 4. Meanwhile, make the custard. Put the butter, thyme and onion in a small frying pan over medium heat and cook until the onion is soft and transparent. Set aside to cool slightly. In a medium bowl, whisk together the eggs, cream, stock cube, mustard, salt and pepper, adding the cooked onions. Set aside. 5. Prepare the filling using the same pan you used to cook the onions. Heat the butter, add the mushrooms, garlic and salt, and cook over a high heat until the mushrooms are soft and most of the water has evaporated. Add the spinach and cook until it has wilted and the mixture is thick. 6. Tip the spinach mixture into the pre-baked tart case and spread it around evenly. Sprinkle over the grated cheese, then pour in the custard, making sure it’s distributed evenly. Bake at 200C/180C fan/400F/Gas 6 for 20–25 minutes, or until the middle of the quiche looks set and the top is slightly golden. Enjoy warm. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

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Wimbledon is underway and that means the classic British summertime treat of strawberries and cream is ready to be dished out across the courts, with a staggering 1.92 million strawberries expected to be consumed during the tournament. When buying strawberries, we are attracted to the deeper coloured fruits as they are the ripest, but it’s worth being mindful of when you plan to eat them as fully ripe strawberries are best served the same day. Always check the bottom of the punnet to see if the strawberries are starting to bruise as this is a sign they are beginning to be past their best. When it comes to cooking, if you overcook strawberries, you can get a jam-like taste rather than a freshness, so it’s best to use recipes that don’t require a lot of heat and keep it simple for a more refined flavour. Simple touches like adding a dash of lemon will help the strawberries to pack a punch and elevate any recipe. I also like to add a crack of pink peppercorn to macerated strawberries in whatever I’m using them for, this helps enhance the floral notes of the strawberries, as when you eat them the pepper helps open up the nasal passage. Final-worthy dessert: strawberry shortcake Ingredients: For the shortcake: 115g cake flour 5g baking powder 5g salt 3 eggs, separated 1 pinch cream of tartar 175g sugar 15g unsalted butter, softened 5g vanilla extract 125ml milk For the topping: 500g strawberries 1 lemon 75g caster sugar 1 pinch of ground pink peppercorns Method: For the shortcake: Sift and combine all the dry ingredients, then rub the butter into the flour mix. Whisk the egg whites and sugar together until they form medium peaks. Combine the egg yolks and milk with the dry ingredients. Separate into equal-sized balls and bake at 180ºC until golden. For the topping: Quarter or roughly dice the strawberries, cover with the sugar, pepper and lemon zest and leave to sit for 15-20 minutes in the fridge. To serve: Place a few of the shortcakes at the bottom of a bowl or on a large plate. Top with a dollop or two of whipped cream or thick yoghurt, cover with the fresh strawberries and drizzle with the strawberry syrup. Finish by crumbling a shortcake or two over the top. For extra flair: Baste the halves of two peaches and sear in a pan with beurre noisette and a sprig of thyme on a medium heat. Serve on the side of the strawberry shortcake. Quickly served treat: brioche with passion fruit and strawberries Ingredients: For the fruit mix: 500g strawberries 8 fresh passion fruits 60g caster sugar 1 pinch salt For the topping: 200g mascarpone 3 tbsp honey Zest of 1 lemon Brioche to serve Method: Scoop the passion fruit seeds into a small pan and bring to a gentle simmer on a low heat. Add the sugar and the salt and simmer for about 5-6 minutes, until the seeds are shiny. Remove from the stove and allow to cool for five minutes, then pour over your halved strawberries. Place them in the fridge to marinate. To serve: Slice the brioche with a generous thickness, and toast in a pan over a medium heat with a knob of butter, until golden. Flip and repeat. Mix the mascarpone, honey, and lemon zest, spread over the brioche and add a generous amount of the strawberry fruit mix. For extra flair: Roast a handful of pistachios and crush them slightly. The green of the nut against the rich red of the strawberries will add a punch of colour. Read More The Norwegian sparkling wine aged at the bottom of the sea I was an air fryer sceptic – now I can’t stop using it Ditch Deliveroo – make these healthy, 30-minute pizzas instead Three quick and easy vegan fakeaway recipes The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup How to cook kohlrabi

A warning over the risks of emerging magma and the persistent likelihood of an imminent eruption of the Icelandic volcano has been issued by the country’s Met Office. In its latest update, the forecaster warned: “The likelihood of a volcanic eruption at some location along the length of the magma intrusion persists.” It added that the area between Hagafell and Sýlingarfell still faces the possibility that “magma could emerge”. A fortnight ago, Grindavik was evacuated after magma-induced seismic activity tore vast chasms through the streets of the town. While hundreds of earthquakes are still hitting the surrounding area daily, “seismic activity continues to decrease”, said the Icelandic Met Office, adding: “The likelihood of an imminent volcanic eruption diminishes with time.” But, speaking to The Independent as international media were allowed back into the town for the first time, one civil protection official told The Independent: “It is still dangerous here ... I have never seen anything like it before. Usually we will have a few minutes warning to get out, but with the weather like it is today, we have even less.” Read More Inside the abandoned Iceland town left in limbo by a volcano Every resident of an Icelandic town was evacuated due to a volcano. Daring rescuers went back to save the pets New parents refuse to return to Iceland fishing town rocked by earthquake: ‘We need a stable home’

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