List of All Articles with Tag 'f'

LONDON--(BUSINESS WIRE)--May 30, 2023--

TAIPEI, Taiwan--(BUSINESS WIRE)--May 30, 2023--

Rob Page expects to welcome Tom Lockyer back into the Wales squad in September after the Luton defender collapsed during Saturday’s Sky Bet Championship play-off final. Lockyer was stretchered off after just eight minutes of the Hatters’ Wembley win against Coventry and remains in hospital. But Luton boss Rob Edwards has reported the 28-year-old is “fine” and Wales manager Page said Lockyer was in good spirits during a 20-minute telephone conversation he had with the central defender on Monday. “You are always going to phone your players and show them support,” said Page after confirming Lockyer would be absent from next month’s Euro 2024 qualifiers against Armenia and Turkey. “It was just to say that we are here for him, in any capacity. “I am not going into detail of what’s happening or what’s going to happen. That’s conversations we are going to have with Luton Town Football Club. “It would be silly of me to even suggest what those reasons (for his collapse) were and the most important thing in this is health. “For us it’s just about getting him fit and ready for our camp in September.” Wales, who picked up four points from their opening two qualifiers in March, travel to Latvia in September. David Brooks has been recalled to the Wales squad for the first time since his cancer diagnosis. Brooks, who was diagnosed with stage-two Hodgkin lymphoma while on international duty in October 2021, announced he was cancer-free in May last year. The 25-year-old midfielder returned to club action for Bournemouth in March and started the Cherries’ last two Premier League games. Page said: “I wanted to pick him in March. He played some minutes before that camp and I wanted to get him involved as soon as possible. “But I get that it was too soon and it was more beneficial for him to stay behind and play for Bournemouth Under-23s in a game that was organised for him. He's back fit, starting games in the Premier League and has the quality to be in our plans moving forward Rob Page on David Brooks “Brooksy is definitely part of the changes I wanted to make post-World Cup and the way we want to play. He’s back fit, starting games in the Premier League and has the quality to be in our plans moving forward.” Neco Williams is also included after fracturing his jaw playing for Nottingham Forest last month. The 22-year-old has not played since. “He’s not played minutes because of the significance of the injury but he will be fit for camp,” said Page. “You can’t take away every risk and I think he’s got a protection to wear for that reason. “He’s so many weeks down the line so I’d think the opportunity of a refracture is very unlikely. We’ll get the medical team to assess him on camp and take away the risk as much as possible.” Midfielder Aaron Ramsey (calf) and goalkeeper Danny Ward (dislocated finger) have also been named in Page’s 25-man squad despite fitness issues over the pair. Skipper Ramsey has missed Nice’s last three games in Ligue 1. Page said: “The little niggle, and that’s all it is, has probably come at a good time for him. “He’s at an age now where he knows his body and how to manage it. “He’s got one eye on these two games and it is not an issue. Aaron has played more football this season than he has done for the last few years.” Bristol City youngster Joe Low has been called up into the senior squad for the first time to replace Lockyer.

BRUSSELS European Union governments decided on Tuesday to nearly double the amount of EU financial support to Moldova

SANTA CLARA, Calif.--(BUSINESS WIRE)--May 30, 2023--

SEOUL, South Korea--(BUSINESS WIRE)--May 30, 2023--

Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

SEOUL, South Korea--(BUSINESS WIRE)--May 30, 2023--

LAGUNA HILLS, Calif.--(BUSINESS WIRE)--May 30, 2023--

SAN FRANCISCO--(BUSINESS WIRE)--May 30, 2023--

MANHASSET, N.Y.--(BUSINESS WIRE)--May 30, 2023--

SEOUL, South Korea--(BUSINESS WIRE)--May 30, 2023--