Diogo Jota: Latest updates as Liverpool forward ‘tragically dies in car accident'
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The Independent
42 minutes ago
- The Independent
McVitie's issues ‘warning' to museum over biscuit or cake debate (cloned)
McVitie's has issued a warning to London 's Peek Freans Museum, also known as the UK's top biscuit museum, regarding its classification of Jaffa Cakes. The museum had recently unveiled an exhibition dedicated to McVitie's Jaffa Cakes, which the company deemed a misclassification. McVitie's firmly maintains that Jaffa Cakes are cakes, not biscuits, despite often being found in the biscuit aisle of supermarkets. In a letter to the museum, McVitie's explained that cakes harden when stale, while biscuits go soft, proving Jaffa Cakes are indeed cakes. The Jaffa Cake exhibition has been temporarily removed, and the museum's curator is hoping to reach an agreement with McVitie's for a long-term solution.
The Sun
an hour ago
- The Sun
Aldi's £1.25 kitchen staple will eliminate English ivy from your garden & stop it creeping over neighbour's walls
AN expert has revealed a £1.50 hack to stop English ivy from overtaking your garden. English ivy is a charming-looking plant, which can make your outdoor space look like a serene haven. 2 However, it grows rapidly, and can end up overtaking your garden, and creeping over your neighbour's wall. Ivy can grow up to a whopping 30m tall, and produces aerial shoots that allow it to easily cling to walls, trees and fences. Tara Besore, who has a gardening blog called Hammer & Headband revealed how she successfully managed to prevent ivy from taking over her garden. She said: "Stopping it [ivy] seemed impossible, but eventually I got rid of every last ivy root and vine in my yard. "Here's what you need to know to remove English ivy for good." The gardening whizz tried cutting and pulling up the ivy and spraying herbicides on it, but found that neither of these methods worked properly. However, she revealed that solarisation worked a treat on even the densest patches of ivy. "It doesn't strain your back, and it doesn't require chemicals", she said. "All it takes is patience." To try out this hack, she explained that all you need is a black plastic sheet, such as a bin bag. Expert Gardening Hacks for a Pet-Friendly Summer Garden "After spending a summer getting nowhere with brute force, I turned to the solarisation method," Tara said. "This involves letting the sun scorch the ivy under plastic." Wrap your ivy in bin bags, and then secure it firmly with bricks or stakes. Tara explained that this method deprives the plants of water. Top gardening trends of 2025 Gardening experts at Barnsdale Gardens has shared the top gardening trends of 2025. Matrix planting It seems that a top planting trend for this year is going to be Matrix Planting. In essence, planting in groups or blocks to give an effect of being wild whilst actually being carefully managed. Selection of the plants is essential, to give year-round interest either with flowers, seed heads or frosted/snowy spent flower heads. Some recommend using plants that seed around, but this could make managing your matrix planting harder to keep under control. Chrysanthemum comeback I hope that the humble Chrysanthemum makes as much of a comeback this year as Dahlias have over recent years, because the simple single flowered types, such as 'Innocence' and 'Cottage Apricot' would be spectacular within a matrix scheme. The hardy varieties are so easy to grow in a sunny spot and give such a valuable burst of late summer and autumn colour that would lift any dull- looking border. Blended borders For some time now we have been promoting the growing of veg within ornamental borders and I think this could really take off this year. The choice of ornamental-looking varieties available in seed catalogues is phenomenal and, if managed correctly, visitors to your garden will not even realise that you have veg growing! Must-have tool My secret is out. I discovered the Hori Hori a couple of years ago and now it seems so is everyone else. It is such a well-made, adaptable tool that can be used as a trowel or weeding tool in the garden that and everyone I speak to who have used it absolutely would not now be without it. Enough said! "It cooks in the heat, permanently killing the ivy, the roots, and even the seeds so it can't grow back", she said. Once the ivy has turned brown and brittle, you can easily pull it up out of the ground and clear it away. Bin bags are super cheap, and you likely have them in your kitchen cupboard. If not, you can pick them up from Aldi for £1.25.
The Guardian
2 hours ago
- The Guardian
Double wibble wobble: Helen Goh's recipe for strawberry jelly panna cotta
There's a certain charm to jelly in summer: its playful wobble, its glassy sheen, its ability to delight adults and children alike. This dessert leans into that charm and the unbeatable pairing of a softly set strawberry jelly with a silky vanilla panna cotta. It's light and cool, and ideal for long, warm evenings when no one wants anything too heavy: simple but balanced, the berries bright and tangy, the cream smooth and gently sweet. Best of all, everything can be made ahead, so all that's left to do is unmould and enjoy the wobble. Prep 10 min Chill 6 hr+ Cook 1 hr 20 min Makes 6 For the strawberry layer500g strawberries, washed and hulled, plus extra for serving200g caster sugar 40ml lemon juice 1 vanilla bean pod2 tsp almond oil, or sunflower oil3 leaves platinum-strength gelatine For the panna cotta layer300ml double cream 100ml milk 50g caster sugar 2 leaves platinum-strength gelatine Put the strawberries in a food processor and pulse a few times until coarsely chopped. Transfer to a medium saucepan and add 50ml water, the sugar and the lemon juice. Split the vanilla pod, scrape out the seeds (save these for the panna cotta) and put the empty pod in with the strawberries. Put the pan on a low heat and cook, stirring gently, for about two minutes, until the sugar dissolves. Turn up the heat to medium-low and simmer, stirring occasionally, for about 10 minutes. Strain the mixture through a fine sieve set over a bowl, allowing it to drip naturally – avoid pressing the pulp, because that can cloud the jelly (if your sieve is small, work in batches). You should end up with about 400ml strawberry juice (save the strained pulp to stir into yoghurt for breakfast). Meanwhile, lightly oil six dariole moulds or small glasses (150-200ml) with a paper towel dabbed in almond or sunflower oil, and put on a tray. Soak the gelatine leaves in very cold water for five minutes. Warm the strained strawberry juice (do not let it boil), squeeze the excess water out of the gelatine, then stir the leaves into the warm juice until dissolved. Divide the jelly between the moulds (about 60ml each) and refrigerate for about three hours, or until just set. Once the jelly has set, make the panna cotta layer. Combine the cream, milk, sugar and reserved vanilla seeds in a small saucepan. Heat gently, stirring, until steaming (do not boil), then take off the heat. Soak two gelatine leaves in cold water for five minutes, then squeeze out the excess water and stir into the warm cream until fully dissolved. Cool for 20 minutes, stirring occasionally. Carefully pour about 60ml of the panna cotta mixture over the set strawberry jelly. Refrigerate for at least three hours, or overnight, until set. When ready to serve, run a small knife around the edge of each mould just enough to break the seal. As air slips in, a soft bubble should form between the panna cotta and the mould. Invert on to serving plates, wait patiently and the panna cotta should release in one smooth, satisfying sigh. Serve immediately, garnished with the extra strawberries.
