FIFA 23 Winter League Upgrade SBCs are now live marking the return of League SBCs. Here's how to complete the FIFA 23 Winter League Upgrade, the FIFA 23 Premium Winter League Upgrade and the FIFA 23 Winter League Upgrades Unwrapped objectives.

Arsenal have confirmed that forward Caitlin Foord has signed a new contract with the Women’s Super League club. The 28-year-old joined the Gunners from US side Portland Thorns in 2020 and has since made 94 appearances for the club. Foord played a big part for Arsenal this season, scoring 11 goals and providing nine assists across 33 appearances. “I couldn’t be happier to extend my stay here at Arsenal,” she said. “I feel like I’m growing and improving being here in this environment so I don’t want to leave that. “I want to continue to get better and to help the team – I enjoy going out and training every day and wanting to be better and being surrounded by world class players. This feels like the right place – the place I want to be.” As well as helping Arsenal secure a third-placed finish in the WSL, Foord was part of the team that won the Continental Cup this year and head coach Jonas Eidevall is looking forward to next season with the Australia international. “Caitlin is an integral part of our team so we’re all delighted by the news that she has signed a new contract,” Eidevall said. “She is one of the best forwards in the world and has performed to a consistently high standard for us during my time here, providing some crucial goals and delivering on the biggest stages. “I’m looking forward to seeing what we can achieve together next season and Caitlin will play a key role in that.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Lewis Hamilton insists Red Bull’s pace advantage has reduced after the Mercedes star claimed a surprise pole position at the Hungarian Grand Prix. The 38-year-old, whose previous F1 pole was back in December 2021 in Saudi Arabia, beat Max Verstappen to top spot in Budapest by 0.003 seconds in a thrilling end to qualifying. It was Hamilton’s 104th pole position – 18 months after his 103rd – and his ninth at the Hungaroring, breaking the record for the most pole positions at one circuit. While sceptical of his chances tomorrow, the seven-time world champion believes Red Bull’s significant pace has dropped off in the last few race weekends. “Honestly I think they’ve [Red Bull] slowed down from the beginning of the year,” he said. “Where’s the DRS advantage gone? But in the race they’re still the quickest, it’ll be very hard to beat them tomorrow. “But it’s definitely interesting to see some of the deficits and see how it’s changed race-to-race.” Hamilton was elated after the pole position though, and he will line-up alongside Verstappen on the front row for the first time since the infamous end to the 2021 season in Abu Dhabi. “It feels like my first pole, believe it or not,’ Hamilton said. “Feels strange to say that with 104. I don’t remember the last time it feels so long ago! “We weren’t expecting that going into the weekend, car felt terrible yesterday. “I just sent it! Nothing to lose. Threw it into the high-speed corners, it was a great, great lap!” Lando Norris qualified third for McLaren, with his team-mate Oscar Piastri in fourth. Read More F1 grid: Starting positions for Hungarian Grand Prix Lewis Hamilton claims long-awaited pole with brilliant lap at Hungarian Grand Prix F1 Hungarian Grand Prix LIVE: Qualifying updates and results Sergio Perez crash in Hungary practice a sign of the times F1 grid: Starting positions for Hungarian Grand Prix

As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? 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Charles Leclerc insists he would “love to stay” at Ferrari for the foreseeable future but insists extending his contract beyond 2024 is not a “priority” at the moment. Leclerc joined Ferrari in 2019 from Alfa Romeo and made an immediate impression on the tifosi fanbase, winning their home Italian Grand Prix at Monza as well as the Belgian Grand Prix in Spa. After a few forlorn years, 2022 saw the Scuderia challenge at the top again – with Leclerc winning two of the first three races – before Red Bull stole a march and cruised to championship glory as Ferrari saw their tilt fade away due to reliability and strategic errors. This season has seen Ferrari, if anything, take a step backwards and as a result Leclerc has been linked with a move to Mercedes – even in a potentially astonishing swap deal with Lewis Hamilton – but the Monegasque driver was keen to emphasise his heart remains with Ferrari. “I have always loved Ferrari and I would love to stay,” he told the BBC. "I’ve always made it very clear that my goal is to try to be a world champion, but firstly with Ferrari. I know how difficult it is. We are not in the easiest situation. There is a big gap to fill to get to Red Bull’s level but Ferrari has helped me before I got into F1, believed in me and put me into the Ferrari seat very early on, and it’s always a team that I’ve loved. "My priority is to win with Ferrari and it is not my worry whether I won’t achieve it or whatever. We just need to work on the team and try to improve it as much as possible, and I hope that I can achieve that one day." Leclerc has a contract with Ferrari until the end of the 2024 season but insists a long-term extension is not in his or the team’s thinking right now. "Honestly, I am not in a rush,” he said. “I don’t think Ferrari’s priority is signing me at the moment, which is understandable because we are all just focused on trying to have the best race car possible as quickly as possible.” Leclerc has not won a race since last July in Austria, with his best finish this year two third-place podiums in Azerbaijan and Belgium. The 25-year-old is sixth in the driver standings on 99 points, a mammoth of 240 points behind runaway championship leader Max Verstappen. “We expected a good step forward [this year],” he added. "But unfortunately Red Bull had done twice the step, especially in the race, and that was just not good enough from our side. I don’t think we underachieved. I think just the targets were not the right ones." Leclerc and his team-mate Carlos Sainz will be eyeing a strong showing at Ferrari’s home race, the Italian Grand Prix, at Monza this weekend. Read More How does Max Verstappen’s win-streak compare to fellow record-holder Sebastian Vettel’s? F2 champion Felipe Drugovich to feature for Aston Martin at Italian Grand Prix Toto Wolff insists George Russell’s loss of form is a ‘myth’ How does Verstappen’s win-streak compare to fellow record-holder Vettel’s? F2 champion Felipe Drugovich to feature for Aston Martin at Italian Grand Prix Toto Wolff insists George Russell’s loss of form is a ‘myth’

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After it was discovered that the OceanGate submersible imploded during its expedition to the Titanic, some have wondered why the Titanic did not reach the same fate when it sank. Last Thursday (June 22), the U.S. Coast Guard had announced that the OceanGate submersible which contained five people, had suffered a "catastrophic implosion" that killed all onboard. Sign up to our free Indy100 weekly newsletter Since learning about the news, some have asked why the sub imploded but the Titanic didn't as it sank. One user took to Twitter to ask the question that was on many minds: Many quickly replied to help explain why the Titanic didn't implode, the answer being that because the Titanic wasn't pressurised, the lack of pressure differential means that the sinking would not result in an implosion. Writing for Northeastern Global News, Arun Bansil, professor of physics, explained that "when a submersible is deep in the ocean it experiences the force on its surface due to water pressure. When this force becomes large than the hull can withstand, the vessel implodes violently." Many also took the opportunity to inform that some parts of the Titanic actually did implode. The stern (the rear) of the ship imploded roughly 60 metres (200 feet) below the surface of the water. Lots of air was trapped in the back of the ship, so when the external pressure got high enough, it imploded. Whereas the air had been released from the front of the ship, which caused the pressure to be equal on the outside and inside, therefore no implosion occurred. As one user explained: 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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