Ralph McClure: 'It was a job and you did it to your best ability'
He was a talented footballer and worked as a butcher in his local Co-Op in Nottingham.
Ralph became a signaller on a Landing Craft Tank.
He was onboard HMS LCT 952 when it landed on the British section of Sword Beach on D-Day.
It wasn't until 70 years after the Normandy landings that Ralph told his family about the role he played in the war.
We Were There aims to collect as many first-hand accounts as possible by 2025, the 80th anniversary of the end of World War Two, to preserve veterans' accounts for future generations.
The BBC is currently working on the project with a number of partners including the Normandy Memorial Trust and Royal British Legion. Some of the stories collected may be shared with our partners and used on BBC News platforms.
If you have a story to share, or know someone who does, please click here to tell us a little bit more or use one of the methods below.
Do you or someone you know have memories of World War Two? Please share these experiences by emailing haveyoursay@bbc.co.uk.
Please include a contact number if you are willing to speak to a BBC journalist. You can also get in touch in the following ways:
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Daily Record
7 hours ago
- Daily Record
Get crispy roast potatoes every time using Michelin-trained chef's 'drying' method
Poppy O'Toole has got the perfect hack to help foodies master the the best roast potato. It can be a controversial subject, but many argue that roast potatoes are the best part of a roast dinner. Mostly it's a contest between the gravy and the potatoes, but more often or not, the roasties come out on top. Nobody wants soggy roast potatoes when they could be crispy, crunchy, and fluffy perfection all in one bite, and if they don't turn out perfect, your meal could be ruined. However, mastering the perfect roastie can be hard. Thankfully, Michelin-trained chef Poppy O'Toole has shared the perfect method to cook the crispiest roast potatoes of your life – and it's very straightforward. First Poppy said you should, 'make sure you use the correct type of potato'. She recommends using a Maris Piper, which is certainly up for the job, reports the Mirror. She said that par-boiling the potatoes is key, which means cooking them in hot water before putting them into the oven to roast. She prefers to do it longer than the "traditionally" recommended seven minutes from Delia Smith. Poppy recommends par-boiling for 10 minutes as "They're a little bit softer when they come out, but they crisp up easier in the fat". Then, her "drying" hack really comes in handy to ensure that the potatoes can become ultra crispy and not soggy. Her foolproof method involves steam drying them after par-boiling them. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. You won't need any fancy equipment, simply keep them in the colander and then put a tea towel over them. Poppy added: "The dryer the potatoes are when they go into the hot fat, the crispier they're going to be." Then, the potatoes need to be placed on a hot tray of fat at a high heat – or around 200 degrees. Turn them once or twice while they're in the oven, as leaving them there to crisp up is best, and the "oil makes them go golden". Jeff Baker, Executive Development Chef at Farmison & Co, also recently shared his top tips for the best roaster. The chef warned not to cover them in too much oil or they won't cook properly. He added: "If you drown them in too much oil, they'll burn on the outside and be undercooked on the inside. "In order to avoid such a disaster, it's important to fluff up your potatoes before roasting them - my preferred method is steaming.' "If you're unsure on how long to cook your spuds for, I would recommend at least 30 minutes at 200 degrees whilst checking them every now and again. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. Give them a shake every now and then to increase the crispiness. "If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!" Joanne Gallagher, a cook and co-founder of Inspired Taste, said the type of oil you use for your roast potatoes is important. She said the right oil will not burn or smoke when roasting at a high temperature. She said: 'Since we roast our potatoes at a pretty high temperature, I like using a high-heat oil. Avocado oil is my favourite for this recipe."
Metro
10 hours ago
- Metro
Engine of Boeing passenger plane bursts into flames during takeoff
To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video A Delta aircraft was forced to turn around straight after take-off when one of its engines caught fire. Video footage of the Boeing 767 taking to the skies showed flames burst out of a left engine. The flight on Friday morning, which was bound for Atlanta in Georgia, circled and returned safely to Los Angeles airport. Once on the ground, emergency services attended to the diverted aircraft and safely put out the blaze. The jet involved was 24 and a half years old and was first delivered to the airline in November 2000. According to one passenger who was travelling on the plane, the flight was more than one hour late leaving LAX due to maintenance issues. Mother-of-three Constance Bingham Smith said the incident was 'the scariest flight situation I've ever been in'. She added: 'Glad to be safe in LA with kiddos and must have a purpose in staying, but will replay this ordeal in my head for quite some time.' Another passenger on the flight said that everyone stayed calm during the incident despite 'internal panic'. She wrote: 'I couldn't see the smoke or fire but some people saw it. It was really scary for those 10 minutes! Everyone remained very calm, even if we were internally panicking. Very thankful to be on land now!' More Trending Another respondent posted that their daughter and her husband were on the flight, but had no idea that the engine had ignited until they were safely on the tarmac. He said: 'The flight crew was exceptional and clam the whole time. Kudos to all of them for the safe return of all on board.' Engine fires can be a result of several factors, including fuel leaks, ingestion of foreign objects such as debris or birds, and disruptions to airflow. A spokesperson for the airline told the BBC: 'Delta flight 446 returned to Los Angeles shortly after departure following an indication of an issue with the aircraft's left engine.' Get in touch with our news team by emailing us at webnews@ For more stories like this, check our news page. MORE: Mystery illness outbreak sweeps through Royal Caribbean cruise and leaves 134 sick MORE: Vehicle crashes into Los Angeles crowd leaving 7 people fighting for life MORE: British Airways business class review: I 'turned left' for the first time — here's what nobody tells you
Scottish Sun
11 hours ago
- Scottish Sun
A 40p bathroom staple will get rid of ‘invasive' caterpillars destroying your garden this summer
The 40p hack is safe for families with pets and children BE GONE A 40p bathroom staple will get rid of 'invasive' caterpillars destroying your garden this summer Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A BATHROOM staple that sells for only 40p at stores will protect your garden from "invasive" caterpillars. The everyday item is a surprising repellent against the insects that destroy box hedging and topiary plants. Sign up for Scottish Sun newsletter Sign up 1 Caterpillars are particularly active in July and August Credit: Getty Gardeners have been warned to watch out for the box tree moth caterpillar. The caterpillars, which are the larvae of the box tree moth, eat the leaves and bark of box trees. In only a few days, they may turn once-beautiful bushes dark, barren, and beyond rescuing. Ecology specialists at Arbtech have alerted gardeners that the number of caterpillars peak in July and August. 40p solution But a 40p hack can help keep the pests away from your garden. A simple bar of soap from Sainsbury's can prevent caterpillars from ruining your plants. An unscented bar acts as a repellent as many insects dislike the scent and residue that soap leaves behind. Simply leave a bar of soap near your plants or rub residue on leaves to keep insects at bay. Soapy water also works wonders as it dries out caterpillars' outer layer, leading them to die from dehydration. For households with children or pets, soap is a low-risk alternative to chemical pesticides, and when used properly, it is less likely to damage pollinators. Alan Titchmarsh's top 7 plants that 'transform ugly fences with gorgeous flowers & fragrance' & they grow for years Experts' warning Infestations can be disastrous if left untreated with severely affected plants having to be uprooted and replaced completely. An ecologist from Arbtech told Tivy Side: 'Box tree moth caterpillars might look harmless, but they're an invasive species that can strip a healthy plant in no time - and because they often feed from the inside out, many people don't realise there's a problem until it's too late. 'Box hedging is hugely popular in British gardens, so this species is having a serious impact not just aesthetically, but financially too. 'We're urging homeowners to check their plants regularly over the summer months. "Look for tell-tale signs like webbing, leaf loss, or green-and-black striped caterpillars.'
