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Is that orca being friendly or am I turtly deluded?

Is that orca being friendly or am I turtly deluded?

Times18 hours ago
It must be a relief to know, if your boat is attacked by orcas in the Strait of Gibraltar, that they are probably only playing. Some scientists think the whales have discovered that detached rudders make excellent bath toys. We reported this week that their latest puzzling behaviour — the whales', not the scientists' — is the apparent offering of gifts of food, and I use the term loosely, to humans. Readers were quick to jump in with their theories in the comments section.
'Maybe,' suggested Breaca Moger, 'they think the humans seem to be good at killing things so they are encouraging us to work cooperatively with them.' Carl May took a more spiritual view: 'Throughout our history as a species, we have made offerings to beings that we imagined were superior to ourselves. Perhaps, looking at our achievements, these creatures are bringing us their sacrifices, imagining that it will bring them favours in return.'
The experts in our report had admitted they could not rule out a darker, 'Machiavellian' explanation for the behaviour. 'Beware of orcas bearing gifts,' Samuel Lowe warned.
'Yes,' agreed J Prawer, 'the turtle they brought may have been wooden and filled with dozens of heavily armed orcas.' Orcamemnon was presumably waiting out of sight. Akilleres had died earlier.
John Holmes noticed a curious coincidence in Letters. 'On Thursday you published two letters from the little Hampshire village of Hartley Wintney (from Neil Grundy and Elizabeth Dalling). Is this a record? I will discuss this matter with the inhabitants of our two duck ponds.' John is also from Hartley Wintney, of course.
The two letters concerned Starmer's U-turns and Wimbledon linesmen and women, and the letters editor assures me there was nothing untoward in their selection. Readers will no doubt have noticed similar quirks of fate in Letters as well as the nearby birthdays column — three famous actors on one day, say — and I expect statisticians would tell us it would be odder not to see such conjunctions. In fact it brings to mind the so-called birthday paradox: if you put 22 people in a room, the next person to walk in is more likely to share a birthday with one of them than not. Alternatively, there is something in the water — and I don't mean the ducks — at Hartley Wintney.
A letter from Dr Jeremy Auchincloss of Elgin on the same day had cleared up a debate that had been raging, or perhaps slowly coagulating and ripening. He explained that 'the science behind cheese and dreaming is straightforward: cheese is rich in tryptophan, one of the building blocks for neurotransmitters that influence sleep and moods. Wallace and Gromit never eat Wensleydale before bedtime.'
Grand advice for David Ben-Nathan, who had written to Feedback: 'It was nice to find out that I am not alone in finding cheese causes nightmares. I am in my late fifties and in the last few years have noticed that when I have even a small amount of cheese, even in the morning, I usually have very disturbing dreams. I now rarely buy cheese because of this. It's good to know that there is a university where this is a whole area of study. I may contact the researchers and see if they will pay for me to go out to Montreal if I volunteer to take part in some experiments.'
I wish you bonne chance, David. I predict they will discover 1) you have lactose intolerance, as in our report; 2) you are being haunted by the ghost of a former business partner; or 3) tryptophan.
I cannot claim to have earned my ornithologist's wings, but the word lover in me could not resist having a beak at Richard King's query. Richard, from Macclesfield, said that for the past month he had been enthralled by watching his bird table through the kitchen window. 'There have been numerous daily visits there by a family of spotted woodpeckers: first the adults feeding the newly fledged young, and now the youngsters managing on their own. In attempting to determine the male v female and youngster v adult attributes and colourings, I have resorted to consulting the RSPB's and other books on British birds. They all give the same names. Question: why should Dendrocopos major, the great spotted woodpecker, be so named, whereas Dendrocopos minor is called the lesser spotted woodpecker? Why not greater and lesser? Or great and small? Any guidance you can give would be appreciated.'
I'm not sure about guidance but I reckon I can make things a bit more confusing. In geography we tend to use greater and lesser, as in the Antilles. Body parts too we label greater and lesser — the hippocampus, say — but constellations such as Ursa Major and Minor are generally called Great Bear and Lesser Bear. Or Little Bear.
Now for the birds. The larger Dendrocopos — a wonderful Greek compound meaning tree-basher — has occasionally been known as greater. Bird nomenclature can be a little flighty. But the British Ornithologists' Union publishes a handy table, which shows that since 1923 the greater black-backed gull has changed its name to the great black-backed gull, while its lesser cousin has remained lesser. In the same period the two spotted woodpeckers have remained great and lesser, but have unaccountably changed their genus from Dryobates to Dendrocopos. I can't blame them: I'd far rather be a treebasher than a woodwalker.
In late breaking news I hear our lesser basher may be changing his Latin name back to Dryobates. I warned you Richard's question would put the caterpillar among the woodpeckers.
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From lamb and feta rolls to berry turnovers – 8 sweet and savoury puff pastry recipes
From lamb and feta rolls to berry turnovers – 8 sweet and savoury puff pastry recipes

Daily Mail​

time7 hours ago

  • Daily Mail​

From lamb and feta rolls to berry turnovers – 8 sweet and savoury puff pastry recipes

COURGETTE AND GOAT'S CHEESE TART I love making this tart in the summer and serving it alongside a big salad. It tastes even better once cooled, so this is a great dish to make ahead or pack for a picnic. 320g sheet of puff pastry 1 egg, beaten 125g ricotta 125g soft goat's cheese zest and juice of ½ lemon 200g courgette, thinly sliced 2 garlic cloves, minced ½ tsp chilli flakes 2 tbsp extra virgin olive oil 30g pistachios, roughly chopped honey, to drizzle salt and freshly ground black pepper, to taste 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Unroll the puff pastry sheet on the lined baking tray and, with a sharp knife, score a 2cm border all the way round the sheet, being careful not to cut right through. Brush all over with the beaten egg, then transfer to the oven to bake for an initial 10 minutes. 3 Mix the ricotta and goat's cheese together until smooth, then season to taste with the lemon juice, salt and pepper. Toss the courgette with the lemon zest, garlic, chilli flakes, olive oil and a pinch of salt. 4 Remove the pastry from the oven and use a spoon to gently press down the middle where it has puffed up. Spread the goat's cheese mix over the centre then arrange the courgette slices over the top. Spoon any leftover oil from the courgette over the top, then put back in the oven for 20-30 minutes until it turns golden. 5 Scatter over the chopped pistachios, drizzle with honey, then serve. ANCHOVY, ONION AND TOMATO TART This tart has all the classic flavours of a pissaladière niçoise, except with the addition of tomatoes. You can replace the anchovies with capers, if you would rather. 200g medium tomatoes on the vine, thinly sliced 320g sheet of puff pastry 1 egg, beaten ½ onion, very thinly sliced 80g anchovy fillets, drained 50g pitted black olives 2 tbsp extra virgin olive oil salt and freshly ground black pepper, to taste 10g fresh chives, finely chopped, to serve 1 Preheat the oven to 200C/ 180C fan/gas 6 and line a baking tray with parchment. 2 Lay the tomato slices on some kitchen paper and sprinkle generously with salt. Leave for 10-15 minutes for the salt to release some of their liquid. 3 Unroll the puff pastry on the lined baking tray and use a small knife to score an approximately 2cm border right round the sheet, being careful not to cut all the way through. 4 Brush all over with the beaten egg, then lay the onion and tomato slices over the top. Arrange the anchovies in a crisscross pattern, adding the olives evenly in the gaps. Drizzle over the olive oil and transfer to the oven to cook for 20-25 minutes until golden brown. Sprinkle the chives over the cooked tart, season with salt and black pepper, and serve. HALLOUMI AND MANGO CHUTNEY PARCELS These sweet and salty halloumi dippers are so moreish, they are guaranteed to go down a treat at any party. Don't forget to be generous with the mango chutney – and serve with extra for dipping, too. 2 x 225g blocks of halloumi 320g sheet of puff pastry 4 tbsp mango chutney 1 egg, beaten 1 tbsp nigella or cumin seeds 1 Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment. 2 Cut each halloumi block into eight sticks. Unroll the puff pastry and cut it into four long strips, then cut each strip into four squares. Add a little mango chutney to each square, then turn them so you are looking at a diamond rather than a square. Add a halloumi stick to the centre of each one, then pull the pastry up, twisting round to seal. 3 Place on the baking tray and brush with the beaten egg, then sprinkle over the nigella or cumin seeds. Bake in the oven for 20-25 minutes until golden. Serve immediately, while the halloumi is hot. LAMB AND FETA ROLLS These spicy bites are another great twist on a classic. Go with halloumi instead of feta if you prefer. 300g lamb mince 200g feta, crumbled ½ a small red onion, finely chopped 2 tbsp harissa paste 1 tbsp dried mint 1 tsp ground cumin 1 tsp ground coriander 320g sheet of puff pastry 1 egg, beaten 1 tbsp coriander seeds, crushed salt, to taste 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Add the lamb mince, feta, red onion, harissa, mint, cumin and coriander to a mixing bowl and combine well with your hands. Season with a generous pinch of salt. 3 Unroll the puff pastry sheet and cut it in half lengthways so you have two long strips. Using your hands, spread half the lamb mix in a cylinder shape along the middle of one of the pastry strips. Brush the edge closest to you with the beaten egg, then lift the other pastry edge over the meat to meet the egg-moistened edge, pressing a fork along the full length to seal the two. Repeat with the remaining pastry strip. 4 Cut each long sausage into eight mini ones, then gently lift them on to the lined baking tray. Brush all with the beaten egg, then sprinkle over the coriander seeds. Transfer to the oven and bake for 30-35 minutes until golden. FISH EN CROUTE A great weeknight dinner that feels fancy yet comes together really quickly. Use good-quality fish and serve with buttered peas on the side. MAKES 2 (to serve 2 or 4, depending how hungry) 100g baby spinach 320g sheet of puff pastry 100g garlic-and-herb soft cheese (for example Boursin) 2 chunky cod fillets, approximately 160g each juice of ½ a lemon a small handful of fresh basil, leaves picked 1 egg, beaten salt and freshly ground black pepper, to taste 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. 2 Add the spinach to a colander in the sink. Boil the kettle then pour the water over the spinach to wilt the leaves. Run them under cold water to cool, then drain and squeeze out as much liquid as you can. 3 Unroll the puff pastry and cut lengthways into two strips, making one 1cm bigger than the other. Cut each strip in half so you have four rectangles. 4 Spread the garlic-and-herb cheese over the centre of the two smaller puff pastry squares, leaving a 2cm border right round the edge. Top each smaller square with the spinach, then the fish. Squeeze over the lemon juice, season with salt and pepper and add a few basil leaves on top of the fish, then place the slightly larger pieces of pastry on top and press the edges down with a fork to seal. 5 Make three small incisions in the top of both parcels, then transfer to the baking tray. Brush all over with the beaten egg and bake in the oven for 20-25 minutes until golden. COCONUT AND PASSION FRUIT VOL-AU-VENTS These sweet vol-au-vents are made using simple ingredients and can be adapted to suit whatever fruit is in season. 320g sheet of puff pastry 1 egg, beaten 200g double cream 400g thick Greek yogurt 2 tbsp runny honey 1 tbsp vanilla-bean paste 6 passion fruit 30g toasted coconut chips 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. 2 To make the vol-au-vents, unroll the puff pastry and cut lengthways into three long strips. Cut each strip into four squares, then, with a knife, score a smaller square inside each square, leaving a ½cm border right round the square – take care not to cut all the way through. Place them on the baking tray, brush with the beaten egg and bake in the oven for 15 minutes until golden and puffed-up. 3 Meanwhile, mix the cream and yogurt together, then fold through the honey and vanilla-bean paste. Cut the passion fruit in half and scoop out the pulp. 4 Remove the vol-au-vents from the oven and leave to cool completely. With a knife remove the middle piece of pastry from each one and discard, taking care to keep the base intact. 5 Fill the vol-au-vents with the yogurt mix, spooning over some passion-fruit pulp. Finish with the toasted coconut chips and serve. 'NDUJA AND PARMESAN TWISTS A spicy spin on a classic cheese twist. Best enjoyed with a cold beer in the sun! MAKES 12 320g sheet of puff pastry 75g 'nduja (or less if you'd prefer them not too spicy) 30g parmesan, finely grated zest of ½ lemon 1 egg, beaten 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Unroll the puff pastry and spread the 'nduja all over. Sprinkle over the parmesan and zest of the lemon, then fold the sheet in half as if you're closing a book. Cut into 12 strips, then twist each one a few times and put on to a lined baking tray. 3 Brush with the beaten egg and transfer to the oven to cook for 20-25 minutes until crisp and golden. BERRY TURNOVERS These are so versatile. You can use whatever berries and citrus you have to hand and experiment with adding herbs and spices too, if you like. Frozen or fresh berries work equally well here, so you can enjoy these delicious turnovers all year round. 240g berries of choice 20g caster sugar zest of 1 lemon 320g sheet of puff pastry 1 egg, beaten 2 tbsp demerara sugar 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Mix the berries, sugar and lemon zest together in a bowl, mashing slightly with a fork. 3 Unroll the puff pastry and roll it out slightly to make it a bit bigger. Cut the pastry in half lengthways, then cut each strip into three. Divide the berry mixture between the six squares of pastry, spooning into the middle. Brush the pastry around the berries with the beaten egg, then lift one corner and fold over to make a triangle, pressing down along the edges gently to seal. Lift gently on to the baking tray, then repeat to make six pies in total. 4 Make a small incision on the top of each pastry, then brush all over with the egg. Sprinkle the demerara over the top, then transfer to the oven and bake for 20–25 minutes until golden. Allow to cool slightly before serving. NOW BUY THE BOOK Our recipes are taken from Puff It Up by Caitlin Macdonald, with photographs by Luke Albert (Quadrille, £16.99). To order a copy for £14.44 until 20 July, go to or call 020 3176 2937. Free UK delivery on orders over £25.

Hidden chapel in Checkendon offers clue to refugee camp past
Hidden chapel in Checkendon offers clue to refugee camp past

BBC News

time7 hours ago

  • BBC News

Hidden chapel in Checkendon offers clue to refugee camp past

An abandoned Catholic chapel in rural Oxfordshire is one of the last visible reminders of a refugee camp that once housed thousands of people after World War Checkendon Polish camp – officially a resettlement hostel – became home to families who had fled Poland in the aftermath of the and Basia Karpowicz spent their early childhoods living there. Now, alongside friend and local history enthusiast Graham Drucker, they are hoping to trace others who lived in the camp, or in a nearby one at Drucker said they hoped to install a monument or plaque to commemorate the camp and those who lived and served there. Mr Ducker said the camp was thought to have been built in 1942 and served as a base for US soldiers in the run up to the D-Day was later used as a hospital and then a prisoner of war camp for German and Italian after the war, with their homes destroyed and nations under the control of the Soviet Union, millions of eastern Europeans found themselves in displaced persons' camps around the continent, waiting for the time they could return was one such camp, housing an estimated 2,500 Polish people on a site big enough to not only have a chapel, but also shops and a cinema. Mr and Mrs Karpowicz were both born in the camp and christened in the chapel there. Both left with their families when the site closed in recalled "lovely" memories of the site, including playing in the bluebell woods and walking to the nearby Checkendon to go to the post office."For children this place was really quite idyllic. It was a Polish village in the middle of the beechwoods," said Mr Karpowicz, now he said for his parents and grandparents, who lived in Checkendon for 12 years following a turbulent time in their nation's history, the experience was different."This was just another temporary place where they would live... like a road to nowhere," he said. Mrs Karpowicz, now 69, and her family eventually moved to Reading, she and Mr Karpowicz attended the Polish Sacred Heart Church in Reading and later got closed, the camp fell into disrepair, and the stained glass windows from the chapel were moved to the Sacred Heart Church. Despite the site's important history, Mr Ducker said there was virtually nothing left of it - just a few abandoned Nissen huts and, for the eagle-eyed, carvings left on some of the surrounding trees."It's not even a ghost town - just isolated ghosty buildings," he added there was "next to zero" in the way of official records about the site and the people who lived there."Checkendon and its history has been forgotten," he the trio want to change that. Their plan, Mr Ducker said, was to host an event to mark next year's 80th anniversary of when Polish troops first came to guard the prisoners of event would mark the anniversary of its official establishment as a resettlement camp in also said he wanted to create a roll of honour for the people who served and lived there, as well as a memorial to mark the site."Because the generation that endured the Second World War and post-war are largely dying out, I feel that it's time to do something to keep alive that memory of the unwritten heroic deeds," said Mr Ducker."[Checkendon] is so special... I think it deserves it."He asked anyone who lived in the camp, or who knows or is related to someone who lived in the camp, to get in touch via the Commonwealth Family History Research society. You can follow BBC Berkshire on Facebook, X (Twitter), or Instagram.

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