Professional chef Dean Parker of Glasgow restaurant Celentano’s reveals his secret ingredient for Brussels sprouts: hazelnuts and miso butter. This unconventional combination adds crunch and umami tang to the dish, creating a decadent and creamy texture. Another tip from chef Tommy Heaney is to par-boil potatoes ahead of time, refrigerate or freeze them, and then finish them in the oven with garlic and rosemary for a time-saving Christmas feast preparation.
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Man chased around Tube station for his watch before attacker is pinned down
A chaotic incident at Earl’s Court Underground station in London involved a commuter using a leaflet stand as a weapon to fend off a man in pursuit, allegedly over a watch theft. The attacker was later restrained by members of the public and arrested on three counts of common assault, although authorities are investigating the incident further and state it may not be related to attempted theft. Explain It To Me Like I'm 5: A...
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