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It’s one of the biggest questions humans have asked themselves since the dawn of time, but we might be closer than ever to understanding how the universe developed the way it did and we all came to be here. Computer simulations are happening all the time in the modern world, but a new study is attempting to simulate the entire universe in an effort to understand conditions in the far reaches of the past. Full-hydro Large-scale structure simulations with All-sky Mapping for the Interpretation of Next Generation Observations (or FLAMINGO for short), are being run out of the UK. The simulations are taking place at the DiRAC facility and they’re being launched with the ultimate aim of tracking how everything evolved to the stage they’re at now within the universe. The sheer scale of it is almost impossible to grasp, but the biggest of the simulations features a staggering 300 billion particles and has the mass of a small galaxy. One of the most significant parts of the research comes in the third and final paper showcasing the research and focuses on a factor known as sigma 8 tension. This tension is based on calculations of the cosmic microwave background, which is the microwave radiation that came just after the Big Bang. Out of their research, the experts involved have learned that normal matter and neutrinos are both required when it comes to predicting things accurately through the simulations. "Although the dark matter dominates gravity, the contribution of ordinary matter can no longer be neglected, since that contribution could be similar to the deviations between the models and the observations,” research leader and astronomer Joop Schaye of Leiden University said. Simulations that include normal matter as well as dark matter are far more complex, given how complicated dark matter’s interactions with the universe are. Despite this, scientists have already begun to analyse the very formations of the universe across dark matter, normal matter and neutrinos. "The effect of galactic winds was calibrated using machine learning, by comparing the predictions of lots of different simulations of relatively small volumes with the observed masses of galaxies and the distribution of gas in clusters of galaxies," said astronomer Roi Kugel of Leiden University. The research for the three papers, published in the Monthly Notices of the Royal Astronomical Society, was undertaken partly thanks to a new code, as astronomer Matthieu Schaller of Leiden University explains. "To make this simulation possible, we developed a new code, SWIFT, which efficiently distributes the computational work over 30 thousand CPUs.” Sign up for our free Indy100 weekly newsletter How to join the indy100's free WhatsApp channel 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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The coconut is a truly tropical fruit, which spread on its own to tropic coastal zones all over the world. The flesh and milk from coconuts are widely used in African cooking in relishes, sauces, desserts – you name it,” says Maria Bradford, author of Sweet Salone. Braised beef short ribs in peanut and coconut milk Serves: 5 Ingredients: 5 beef short ribs 2 tbsp sunflower oil Steamed coconut rice or fonio, to serve Salt For the peanut and coconut sauce: 2¼ tsp cumin seeds ¾ tbsp coriander seeds 1 tsp West African Pepper Blend (see below) ¾ tbsp curry powder 3½ tbsp coconut oil 2½-3 large onions, finely chopped 25g garlic, grated 25g ginger, grated 1-2 Scotch bonnet chillies, seeds left in, finely chopped 45g tomato purée 250g fresh tomatoes, chopped ½ tsp coconut sugar 300ml coconut milk 3 bay leaves 3 thyme sprigs 100g unsalted smooth peanut butter (use one without palm oil) 500ml beef stock For the West African pepper blend: 2½ grains of paradise 2 tbsp black peppercorns 2 tbsp white peppercorns 1 tbsp cubeb pepper 3 tbsp allspice berries Method: 1. For the West African pepper blend: toast all the peppercorns in a dry pan over medium heat until fragrant. Allow to cool, then grind in a spice grinder or pestle and mortar. Store in an airtight jar. It will stay fresh for up to three months. 2. Preheat the oven to 150C/130C fan/300F/gas mark 2. 3. For the sauce, lightly toast the cumin and coriander seeds in a hot, dry frying pan until aromatic. Grind in a pestle and mortar or food processor, combine with the West African Pepper Blend and curry powder and set aside. 4. For the short ribs, heat the sunflower oil in a large frying pan over high heat. Season the short ribs with salt and add to the hot pan, frying on each side until golden brown, turning regularly. The aim here is not to cook them but to sear them and add flavour. Make sure to brown them well all over, then remove and set aside. 5. For the sauce, heat the coconut oil in a large heavy-based casserole or Dutch oven (use one with a lid). Add the onions and cook gently over low-medium heat until caramelised and very sweet. This will take up to 30 minutes and it’s important not to rush this process. Add the garlic, ginger and chillies and cook, stirring, for five minutes more. Add the spices and cook for a further five minutes on low heat, stirring to prevent sticking. 6. Add the tomato purée, chopped tomatoes, coconut sugar, coconut milk, bay leaves, thyme sprigs, peanut butter and beef stock to the pan. Stir well to combine, bring to the boil then add the short ribs to pan, making sure they’re all covered by the sauce. 7. Cover with the lid and cook in the oven for four to five hours or until the meat is tender and falling off the bone. Remove from the oven, taste and add salt if needed. Serve with steamed coconut rice or fonio. ‘Sweet Salone’ by Maria Bradford (Quadrille, £30). Read More A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London How to make cassava chips How to make a traditional Sierra Leonean rich cake In Horto: Hearty, outdoorsy fare in a secret London Bridge garden