By Hyunjoo Jin and Dan Levine (Reuters) -A Florida judge found "reasonable evidence" that Tesla Chief Executive Elon Musk and

A group of offshore creditors to China Evergrande Group is demanding controlling equity stakes of the property developer

Aspartame, a popular artificial sweetener found in Diet Coke, chewing gum, yoghurt and other food products, is a

Sri Lanka batsman Sadeera Samarawickrama on Saturday said the team doesn't "have time to make mistakes" in their remaining World Cup matches after just...

Christian McCaffrey, Deebo Samuel and Trent Williams all missed practice for the San Francisco 49ers on Thursday and their status for this week’s game against Minnesota is in doubt

The personal data of more than 1,000 people, including victims of crime, was included in Freedom of Information (FoI) responses issued by Norfolk and Suffolk Police, the forces have said. In a statement, the two East Anglian constabularies said a “technical issue” meant raw crime report data was included in a “very small percentage” of FoI responses issued between April 2021 and March 2022. It is the latest data breach involving police responses to FoI requests, coming after the Police Service of Northern Ireland published a document which included the names and other details of around 10,000 officers and staff. A joint statement said: “Norfolk and Suffolk Constabularies have identified an issue relating to a very small percentage of responses to Freedom of Information (FOI) requests for crime statistics, issued between April 2021 and March 2022. “A technical issue has led to some raw data belonging to the constabularies being included within the files produced in response to the FOI requests in question. The data was hidden from anyone opening the files, but it should not have been included. “The data impacted was information held on a specific police system and related to crime reports. The data includes personal identifiable information on victims, witnesses, and suspects, as well as descriptions of offences. It related to a range of offences, including domestic incidents, sexual offences, assaults, thefts and hate crime. “A full and thorough analysis into the data impacted has now been completed, and today we have started the process of contacting those individuals who need to be notified about an impact to their personal data. “This will be done via letter, phone, and, in some cases, face to face, depending on what information was impacted and what support is required. “We expect this process to be complete by the end of September. We will be notifying a total of 1,230 people whose data has been breached.” The data watchdog the Information Commissioner’s Office (ICO) is investigating. Stephen Bonner, deputy commissioner at the ICO, said: “The potential impact of a breach like this reminds us that data protection is about people. It’s too soon to say what our investigation will find, but this breach – and all breaches – highlights just how important it is to have robust measures in place to protect personal information, especially when that data is so sensitive. “We are currently investigating this breach and a separate breach reported to us in November 2022. “In the meantime, we’ll continue to support organisations to get data protection right so that people can feel confident that their information is secure. “If you’re concerned about the way your information has been handled, you can get advice on what to do from our website.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Police chief calls for parents to be held accountable over social media crazes Hackers ’emptied’ victims’ accounts and tried to blackmail GTA maker, court told AI can predict Parkinson’s subtype with up to 95% accuracy, study suggests

HOUSTON--(BUSINESS WIRE)--Jun 1, 2023--

After four games, Brandon Staley’s Los Angeles Chargers squad is on its earliest bye week since 2009

Alec Baldwin is recovering from a recent surgery, according to his wife.

'At approximately 7 am, Krystal Cascetta entered her child’s room and shot her baby and then turned the gun on herself,' the police stated

Lewis Hamilton apologised to George Russell and took full responsibility for their first lap crash at the Qatar Grand Prix on Sunday night. The Mercedes pair collided at the first turn of the first lap of the race, with Hamilton’s rear-right tyre clipping the front of Russell’s car. Hamilton, 38, spun off into the gravel and was forced to retire from the grand prix, while the incident also ruined Russell’s race as he dropped back to dead last. But while both immediately blamed each other on the team radio, Hamilton later admitted he was at fault and post-race spoke to Russell. In a video posted on Mercedes’ Instagram page, Hamilton is seen approaching Russell in the paddock and saying: “Sorry about today, it wasn’t your fault.” The pair quickly embrace, with Hamilton adding: “Great job.” Hamilton also posted on X/Twitter: “I’ve watched the replay and it was 100% my fault and I take full responsibility. Apologies to my team and to George.” Russell, despite intense humid conditions in Lusail, recovered over the next 57 laps to finish a respectable fourth. Hamilton added in his TV pen interview: “I just feel really sorry for the team, we had a chance today to get some good points. “Heat of the moment, I didn’t understand what happened but I don’t think George had anywhere to go. I’m happy to take responsibility for it. “It’s massively gutting to have a result like this. It’s very rare that this happens, I hope George is able to get back into the points.” Mercedes team principal Toto Wolff was absent from this race – his second in a row – as he recovers from knee surgery. But the Austrian came on the intercom in a move to calm Russell, 25, down shortly after the incident. “George, let’s race now, and get the best out of it,” he said. Max Verstappen won the race, with Oscar Piastri and Lando Norris securing another double podium for McLaren. Read More Lewis Hamilton reacts after first-corner collision with George Russell ‘I was passing out in the car’: Lance Stroll explains how Qatar heat took its toll ‘I was passing out in the car’: Lance Stroll explains how Qatar heat took its toll Lewis Hamilton and George Russell collide as Max Verstappen wins in Qatar Carlos Sainz misses Qatar Grand Prix in huge Ferrari blow

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight