Complaints about how cloud service providers try to prevent customers from switching to rivals was the focus of

The NFC North-leading Detroit Lions will host the Green Bay Packers on Thursday, kicking off the first of three NFL games on the holiday

UK Members of Parliament are launching an inquiry into the influence of supermarkets and manufacturers on food prices

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Braves Rumors: When is Max Fried coming back?Yes, Atlanta fans were promised Max Fried's triumphant return sometime after the All-Star Break. I can assure you it is coming, as Fried is rehabbing well in the Braves minor-league system the last week or so.House That Hank Built offered up a ...

Atlanta Braves third baseman Austin Riley is the MLB The Show 22 July Monthly Awards Lightning player.

Erik ten Hag was delighted by his players’ response to their “horror start” as Manchester United overcame a two-goal deficit to beat 10-man Nottingham Forest. After stumbling to victory against Wolves in their Premier League opener and seeing a fine start fade in last weekend’s defeat at Tottenham, things unravelled in the opening four minutes at Old Trafford. Taiwo Awoniyi scored a decent opener on the break just 86 seconds after kick-off and Willy Boly added another in the fourth minute – the earliest United have ever trailed by two in a Premier League game. But they dug deep and pulled one back through Christian Eriksen, with Casemiro equalising after the break and Bruno Fernandes scoring a spot-kick to decide the contest shortly after Forest’s Joe Worrall was dismissed. Ten Hag said with a wink: “We want to give the fans something, eh? Of course it is a horror start, giving them two goals and making mistakes. “But I am very pleased with the comeback, with the leadership, how we stayed calm and composed. “We stick to the plans, stick to the belief and turn it around and I think we played in the meantime very good football out of our plan and out of our principles and rules. We scored good goals.” Asked if he views the comeback win more positively than negatively, the Dutchman said: “I think every team in the start (of the season) have areas where they have to improve. “Definitely we have also some and we have to progress there if you want to be successful. “But also you see this team has big character, big personality, there is a very good spirit in this team, there is energy and they found a way to win so, for today, big compliment for the team.” Fernandes, appointed captain in the summer, was at the heart of United’s comeback. The skipper provided the assist for Casemiro’s leveller, drew the foul that saw Worrall sent off and fired home the match-winning penalty a week on from being criticised for his role in the Spurs loss. “I think in almost all the aspects, moments of football, he played a very good game at the highest level,” Ten Hag said. “Keeping calm, for instance, emotions under control but in the right moment using his emotions. “He was brilliant in attacking, making the difference, so (I’m) very pleased with his performance.” Ten Hag is unsure whether Raphael Varane has suffered a noteworthy injury having come off at half-time due to “complaints” and was coy about Dean Henderson’s future. The PA news agency understand the goalkeeper is travelling to Crystal Palace for a medical despite the terms of the deal yet to be ironed out, with Fenerbahce’s Altay Bayindir lined up as replacement. Palace sporting director Dougie Freedman was in the Old Trafford directors’ box and Henderson waited outside the away dressing room to see former Forest team-mates after Saturday’s match. The goalkeeper spent last season on loan under Steve Cooper, who was left aggrieved by some of the decision-making on Saturday but said he was “biting my tongue”. “I just think in games like these, you need a bit of… I don’t even want to say good luck to go your way, you just want things to be as they should,” the Forest manager said. “I think on the decisions, I am not going to talk too much because I don’t want to get into trouble. “But the only thing I was surprised about is how quickly the decisions were made at that moment in time. “I think you sort of see now on decisions that can define a game, you tend to see referees take a bit more time, particularly at the top, top level. I was just really surprised looking at it, how quick it all happened. “Of course there was a decision to be made, I understand that, and it’s plain to see on the cameras and I’m hearing what everyone is saying. “But I was just surprised how quickly the officials sort of (decided). It was split-second stuff, wasn’t it?” Read More Bruno Fernandes gives Manchester United’s season lift-off with stirring comeback against Forest Arsenal boss Mikel Arteta: Conceding early is not playing on our minds James Maddison says ‘collective’ approach needed to replace Harry Kane’s goals

As Dianne Finez helps her Latino and African American students through their first surf lesson, she remembers the time she first took to the waves, trying out a...

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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EA have announced that they will be officially revealing gameplay for the upcoming Dead Space remake.