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The King’s coronation times with the very start of British cherry season, making this a gloriously seasonal trifle. The fruit is cooked with cherry jam to give just enough of a jelly effect to please those who like a jellied trifle. Add sponge soaked with the sweet nuttiness of amontillado sherry, lashings of rich custard and cream, and this trifle is definitely fit for a king. It’s incredibly quick to prepare, particularly if you make the custard ahead of time (or just buy some pre-made custard!). Best eaten the day you make it. Coronation sherry cherry trifle Ingredients: For the custard: 450ml whole milk 150ml double cream 1 vanilla pod 6 egg yolks 60g caster sugar For the trifle: 650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks 1 jar of cherry (or black cherry) jam, approx 340g 600ml double or whipping cream 100ml amontillado sherry 200g savoiardi biscuits 600ml vanilla custard (see above) 75g dark chocolate Equipment: A straight-sided glass trifle dish, 2.5 litre capacity Method: If making the custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse. Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle. Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl. Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours. Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries. Recipe provided exclusively to The Independent from Borough Market Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Can’t-believe-it’s-so-quick aromatic shrimp curry

IRVINE, Calif.--(BUSINESS WIRE)--May 10, 2023--

Foreign investor purchases of Thai bonds reached a six-month high ahead of the country’s election, helping the baht

President Joe Biden left open the possibility he would cancel upcoming travel to Japan for the G-7 summit,

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Ecuador has completed the largest debt-for-nature deal of its kind, a transaction that will generate more than $1

(Corrects typo in stock symbol in first paragraph) PARIS French retailer Carrefour on Tuesday said it plans to

Social media can present both risks and benefits when it comes to teens. The American Psychological Association has released recommendations to guide families and adolescents in how to optimize its use.

INDIANAPOLIS--(BUSINESS WIRE)--May 9, 2023--

Halle Bailey has earned praise for the “perfect” Ariel-inspired dress she wore to the premiere of The Little Mermaid. On 8 May, Bailey, who plays Ariel in the upcoming live-action Disney remake, arrived on the red carpet in Los Angeles in a metallic blue Valdrin Sahiti gown with a shell-shaped structured neckline that resembled the mermaid’s iconic seashell top. Bailey paired the shimmering blue gown with teal eyeshadow, glittery blue nails and diamond earrings, with the result an outfit worthy of the film’s titular character. On social media, the “Do It” singer’s look has been met with joy from fans, with many declaring the gown a perfect interpretation of Ariel. “Halle Bailey looked absolutely amazing at the premiere of #TheLittleMermaid. The dress was perfect for this event because it looked so mermaid-like,” one person tweeted, while another said: “I am so obsessed with Halle Bailey’s dress for The Little Mermaid premiere!! She looks so beautiful omg.” Someone else described the outfit choice as an “aquatic serve,” while another person admitted that the gown left them “speechless”. “Still not over Halle Bailey’s dress,” one person tweeted. Others were appreciative of the fact that the dress did not prevent Bailey from interacting with young fans, with a video showing the star bending down to greet and embrace Offset and Cardi B’s daughter Kulture, five, during the premiere. The Migos rapper, who dressed in a Prince Eric-inspired outfit for the occasion, attended the premiere alongside Kulture and his daughter Kalea, eight, who were both dressed in miniature ball gowns. “It’s that fact that she can get down that low in this dress that looks like it is PAINTED on [her] body is amazing to me lol I love it,” one fan tweeted along with a video of the sweet moment between Bailey and Kulture. Although the official release of the live-action version of the 1989 Disney film is still weeks away, the remake has already earned praise from critics. Jodi Benson, who voiced Ariel in the animated version of the film, shared her delight with Bailey’s interpretation of the role at the premiere, with Benson telling Entertainment Tonightthat the actress doesn’t need any advice from her because she’s “brilliant”. “[Halle Bailey] doesn’t need any advice from me, she’s brilliant!” she said with a grin. After praising Bailey’s “purity of heart, vulnerability and bravery” in the role, Benson added: “I’m so thrilled for her, and I’m so proud of her.” Bailey’s sister Chloe also applauded her sister, telling ET that “there could not be a more perfect Ariel”. “To know that all of those beautiful girls will be able to see proper representation, whether you’re black or white or anything like that, you’ll be able to look at my sister and say ‘I can be anything I want to be no matter what the world tells me is acceptable,’” she said. “There could not be a more perfect Ariel.” The Little Mermaid will be released on 26 May 2023. Read More The Little Mermaid first reactions praise Halle Bailey as a ‘perfect’ Ariel Little Mermaid dolls based on Halle Bailey unveiled Little Mermaid fan refuses to let go of actor Halle Bailey after they meet at Disney World

Formula One has long been the established championship at the pinnacle of motorsport racing, but that is now all changing in the eyes those involved in another series. Alejandro Agag is chief of the Formula E championship which is now in its ninth season, running a third generation all-electric racecar. Over the weekend, the famous streetrace of Monaco hosted the ninth race of 2023 - just past the midway point in the campaign - and Agag feels the new vehicle is perfectly suited for such an historic and prestigious track. Moreover, Agag says the championship as a whole has progressed to such an extent over the past couple of years that it can now lay serious claim to being a requirement for the best drivers to conquer, the Independent has learned. “It’s a car made for the streets of Monaco. This Gen 3 really takes Formula E to another level,” Agag said on TalkSport’s On Track show. “It takes it to a level where strategy is key. “I think we’ve put it in a place where if you really want to call yourself the best driver in the world, you really need to win Formula 1 and Formula E.” That is a view which has been echoed by several drivers on the FE grid, who feel the added strategy and control required makes it the real pinnacle of motorsport. Dan Ticktum, a British driver with NIO, told the Independent in March that F1 drivers could be picked up on factors including nationality and financial backing - whereas FE drivers were simply there on talent. “All the drivers are here because we’re good. It’s all merit-based,” Ticktum said. “You very rarely get signed because of a nationality. In Formula 1, a lot of people are being signed now who are not actually good enough in my opinion, it’s just where they are born. Formula E doesn’t pay attention to any of that. “The best drivers rise to the top – merit only. There are very few championships in the world where every driver is paid to do their job; from a fans’ point of view I would like that a lot – it’s the best drivers in the world going head-to-head.” At present, the only past Formula E champion currently involved in F1 is Nyck de Vries, in his debut season with AlphaTauri. Several of those on the FE grid have previously been in F1, but the claim would suggest Max Verstappen, F1’s current champion and leader in this season’s championship, would need to also make the switch to unify the titles, as such. ::The On Track show - the only dedicated weekly motorsport show on UK national radio - airs from on TalkSport at 1pm on Tuesday and repeats at 9pm. Read More FIA face scrutiny after Norris almost drives into official in another near-miss Where are Mercedes and Ferrari? Frankly, you don’t want to hear the answer George Russell takes aim at ‘distracting’ razzmatazz before Miami Grand Prix

This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater