The 2023 MTV Video Music Awards are being presented on Tuesday with Nicki Minaj hosting the show, as well as performing, at the Prudential Center in New Jersey.

Scientists have found a vast planet, so large that it should not exist. The planet appears to be too big for its sun, and therefore calls into question our understanding of how planets and solar systems form, according to the researchers who found it. The planet is more than 13 times as massive as Earth. It orbits around a star that is nine times less massive than our Sun. As such, the ratio between the two of them is 100 times higher than it is between the Earth and our sun. It is the first time that a planet with such a high mass has been seen orbiting a star with such a low amount of mass. And the discrepancy is so large that scientists thought such a planet could not exist. “This discovery really drives home the point of just how little we know about the universe,” said Suvrath Mahadevan, from Penn State. “We wouldn’t expect a planet this heavy around such a low-mass star to exist.” When stars are formed, out of large clouds of gas and dust, that material sticks with the star as a disc that orbits around it. Planets can then form out of that extra material, and go on to make a planetary system like our own. But science would suggest that the disc around the star in the new paper, known as LHS 3154, would not have enough material to make a planet so large. “The planet-forming disc around the low-mass star LHS 3154 is not expected to have enough solid mass to make this planet,” Mahadevan said. “But it’s out there, so now we need to reexamine our understanding of how planets and stars form.” The finding is reported in a new paper, ‘A Neptune-mass exoplanet in close orbit around a very low mass star challenges formation models’, published in Science. Read More Astronomers find unprecedented ‘disc’ around distant planet Planet too big for its sun ‘is challenging the idea of how solar systems form’ Elon Musk’s SpaceX rockets are punching holes in edge of space

Chloe Mustaki has not fully accustomed to the reality that in just three days she will walk out on the pitch at sold-out Stadium Australia as a member of the first Republic of Ireland squad to feature in a Women’s World Cup. The 27-year-old’s extraordinary journey to this point has been down a road rife with obstacles, from her cancer diagnosis at the age of 19 to a devastating anterior cruciate ligament injury in 2020 and the lonely Covid-19 lockdown recovery that followed. But when the Republic’s plane touched down in Australia it all began to crystallise for Bristol City defender Mustaki, who hopes she can tune out the noise of over 80,000 majority-home supporters expected to attend her side’s July 20 opener against World Cup co-hosts the Matildas. “I don’t think I have an idea of how insane it is going to be,” she admitted during a training session at Brisbane’s Meakin Park. “I am trying not to think about it too much, trying just to concentrate on the football. At the end of the day, when you walk onto the pitch, everything around you just fades away. “So, if we can just concentrate and focus and stay connected on the game, whoever is playing on that pitch, hopefully we can come out with the result. “It will be surreal, and we won’t really believe it until we see it, because it is something that only (captain) Katie (McCabe) and a few others have experienced and we might never experience it again, that amount of people, so we have to savour it.” Skipper McCabe, who plays her club football with Arsenal, has played big games at major venues like the FA Cup final at Wembley and a Champions League semi-final at the 60,704-seat Emirates, which the Gunners sold out for the first time in May. It will be surreal, and we won’t really believe it until we see it, because it is something that only (captain) Katie (McCabe) and a few others have experienced and we might never experience it again, that amount of people, so we have to savour it Chloe Mustaki Mustaki, on the other hand, reckons the 12,123 who attended the Republic’s World Cup qualifier against Sweden in Gothenburg was the largest crowd to ever watch her play. She was born in Ohio, USA, but spent most of her youth in Cabinteely, and previously captained the Republic’s Under-19 team that reached the semi-finals of the 2014 European Championship in Norway – where she experienced signs of what would turn out to be Hodgkin’s Lymphoma, a type of blood cancer. Mustaki completed treatment in 2015, and has previously spoken about how that experience shifted her perspective and helped her get through the devastating ACL injury she sustained in training five years later. Though she was first called up to Republic’s senior squad that same year, rehabilitating the injury meant it took two more before she finally made her senior international debut against Russia in the 2022 Pinatar Cup. Mustaki took a huge risk last summer, quitting a comfortable job to become a full-time professional footballer when she signed with Bristol City. It paid off when the Robins earned promotion to the Women’s Super League and she signed a new two-year deal in June. That dream fulfilled, another is now on the horizon as Mustaki’s side, ranked number 22 in the world, prepare to face two of FIFA’s top-10 nations in Group B, Australia and Canada alongside Nigeria, with the two best finishers advancing to the knockout stage. She said: “Of course, it is in their home nation, they will have a massive support there and they will have prepared very well for us. It will be a battle but we will be ready for it and we love being the underdogs.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Wimbledon 2023: Women’s history made as men’s game has a changing of the guard From Chris Eubanks to Mirra Andreeva – Wimbledon’s headline makers in 2023 Novak Djokovic defeat the biggest surprise in a Wimbledon full of talking points

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HAMPTON, Va. & ALPHARETTA, Ga.--(BUSINESS WIRE)--Aug 17, 2023--

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With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. Crumble some manouri cheese over, and add your micro basil (optional for garnish/presentation) . Read More How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu