List of All Articles with Tag 'd'

Manchester United have agreed terms in principle with Marcus Rashford over a contract that will see him become the club's highest earner.

World shares are mixed after Wall Street benchmarks retreated following the S&P 500's rise to its highest level since the spring of last year

It's been five years since the U.K. government apologized and promised to compensate legal residents who were caught up in an immigration crackdown

Humpback whales have been recorded in north west waters for the first time in almost 25 years.

The European Union has assessed that it can’t legally confiscate outright frozen Russian assets and instead is focusing

Analysts are becoming more optimistic toward Toyota Motor Corp. as fears retreat that the world’s biggest automaker is

A rundown of Man Utd's record on the opening day of the Premier League season.

Poland’s powerful conservative ruling party leader Jaroslaw Kaczynski is reentering the government as the only deputy prime minister in the Cabinet

British lenders are facing a “pain game” as interest rate hikes hurt the outlook for both loans and

The Weeknd has promised to give fans the title of his new album shortly.

Christopher Nolan understands why some may consider his new blockbuster 'Oppenheimer' to be a "horror movie".

Even if the weather lets you down, the flavours of this spiced-up summer treat never will. We bring to you a warming twist on a British classic,” says Sanjay Aggarwal, author of Spice Kitchen. Eton mess with strawberries and black pepper Serves: 6 Ingredients: 500g strawberries, hulled 6 tbsp caster (superfine) sugar 1 tbsp whole black peppercorns Freshly ground black pepper 300ml double cream 6 shop-bought meringue nests Method: 1. Put half the strawberries in a saucepan with four tablespoons of the sugar. Squash them a little and place over a low heat. 2. Add the whole peppercorns and simmer until the strawberries have collapsed (keep an eye on them, as you don’t want the sugar to turn into caramel). Squash completely, pour through a sieve and set aside to cool. 3. Meanwhile, slice the remaining strawberries into quarters and put in a bowl. Cover with the rest of the sugar and a good grinding of black pepper. Toss and set aside. Whip the cream to soft peaks and crumble the meringues. 4. Gently ribbon the strawberry sauce through the cream, then fold through the sliced strawberries and meringue pieces. 5. Serve immediately. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).