Latest news with #YasminKhan
BreakingNews.ie
16-07-2025
- General
- BreakingNews.ie
Yasmin Khan's halloumi lasagne
'Lasagne is one of my ultimate comfort foods, and in the case of this particular lasagne, it's not hard to understand why,' says Yasmin Khan. 'Soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables such as squash, courgette, pepper, and aubergine, and then topped with thin slices of halloumi cheese for an irresistible appeal. Advertisement 'I serve it with a crisp salad and some garlic bread. This freezes well, so it's great for batch-cooking.' Halloumi lasagne Yasmin Khan's halloumi lasagne (Jonathan Gregson/PA) Ingredients: (Serves 4-6) 550g peeled and deseeded butternut squash, cut into small pieces 450g courgettes, cut into small pieces 1 red pepper, cut into small pieces 2 medium aubergines, cut into small pieces Olive oil 1 onion, finely chopped 4 fat garlic cloves, finely grated 500ml passata 1tsp balsamic vinegar 2tsp dried oregano 1 teaspoon sweet paprika ½tsp Aleppo pepper or other mild chilli flakes ¼tsp ground cinnamon 120ml water 12 lasagne sheets Salt and freshly ground black pepper For the béchamel sauce 75g butter 80g plain flour 700ml milk ¼tsp ground white pepper Pinch ground nutmeg 50g finely grated Parmesan cheese Salt Toppings 200g block halloumi, very thinly sliced 25g finely grated Parmesan cheese Yasmin Khan's halloumi lasagne (Jonathan Gregson/PA) Method: 1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Combine the squash, courgettes, red pepper, and aubergines on a large baking sheet (use two sheets if needed), drizzle with 3 tablespoons olive oil, season with a generous pinch of salt, and mix well with your hands. Roast for 30 minutes, or until soft. 2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 12 minutes. Add the garlic and cook for 1 minute. stir in the passata, vinegar, oregano, paprika, chilli flakes, and cinnamon and cook for 5 minutes, stirring often. Advertisement 3. Add the roasted vegetables and season with ¾ teaspoon salt and ¼ teaspoon black pepper. Add the water to loosen the mixture and mix well. 4. To make the béchamel, combine the butter and flour in a small saucepan over low heat, stirring to form a paste. Cook for 3 to 4 minutes, stirring often. Add the milk, white pepper, and nutmeg and whisk for 1 to 2 minutes, until the sauce is thick and smooth. Stir in the 50g Parmesan and ¼ teaspoon salt. 5. Now begin layering. Spoon one-third of the vegetable mixture into a 2.6 litre glass baking dish and cover with one-third of the lasagne sheets in a single layer. Top with one-third of the béchamel. Repeat with two more layers each of vegetables, pasta, and béchamel. Top the lasagne with the halloumi and the 25g Parmesan. 6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 25 minutes, or until the topping is golden brown. Let stand for 10 minutes to allow the filling to settle before cutting the lasagne. Advertisement (Bloomsbury Publishing/PA) Sabzi: Fresh Vegetarian Recipes for Every Day by Yasmin Khan. Photography by Jonathan Gregson. Available now.
BBC News
16-07-2025
- Automotive
- BBC News
Plans for CCTV and panic buttons in Crawley taxis
CCTV and panic buttons could be coming to licensed Hackney carriages and private hire vehicles in part of West Borough Council has opened a public consultation on proposed safety upgrades for taxis to improve passenger and driver identification signage is also under review to ensure clearer visibility and consultation runs until 11 August and invites input from residents, drivers and statutory bodies. The proposed changes aim to align Crawley's licensing framework with national best practices and statutory guidance, while addressing local concerns around safety. Under the new measures, all licensed vehicles would be required to install CCTV systems capable of audio and visual recording. Panic buttons for both drivers and passengers would trigger recording in the event of an incident, offering an added layer of Yasmin Khan, cabinet member for public protection, said: "Public safety is at the heart of our licensing regime. "We want everyone – whether they're a passenger, driver, or operator – to feel confident and secure when using or working in our licensed vehicles. "This consultation is an important step in ensuring our policies support public safety and reflect the needs of our community."The council is encouraging everyone to take part in the consultation.
BBC News
06-06-2025
- General
- BBC News
Crawley Tilgate Park visitors asked for views on dog lead rules
Visitors to a Crawley park are being asked for their views on rules about dogs being on leads.A Public Spaces Protection Order (PSPO) has been in place in areas of Tilgate Park since 2022, and Crawley Borough Council intends to renew it for a further three PSPO means all dogs must be kept on a lead around Tilgate lake, the park's main lawn, peace garden and the golf course (excluding the perimeter path) at all member for public protection, Yasmin Khan, said the council wanted to ensure the park was a safe place for residents and visitors to enjoy. Since the introduction of the PSPO, she added there had been an "immediate reduction in dog-on-dog attacks in the park and there have been no reported incidents of wildlife deaths, including cygnets, swans or deer".The council wants to renew the order before it expires later in the year, and Councillor Khan encouraged local residents and visitors to share their thoughts in the dogs are exempt from the order and dogs can remain off the lead throughout the rest of the dogs are permitted in the children's not obeying the order can be asked to stop, and council officers can issue fixed penalty notices with the option to prosecute in court if tickets are not consultation runs until 19 June.
Yahoo
13-03-2025
- Yahoo
Everything you need to know about Nowruz, Persian New Year
This article was produced by National Geographic Traveller (UK). The United Nations has marked 21 March as International Nowruz Day, commemorating a holiday that sees millions around the world eating, dancing and furiously spring-cleaning the house from top-to-toe. Nowruz, meaning 'new day' in Persian, falls on the first day of the Persian calendar (around the same time as the Spring Equinox), and observes the end of darkness and the rebirth of nature. Here's the 101 on a celebration that's withstood multiple conquests and the test of time. Nowruz, the Persian New Year, is a 3,000-year-old celebration of spring, rooted in the ancient religion of Zoroastrianism. It begins on the first day of the Iranian calendar, usually on or around 20 March, or Spring Equinox, and lasts for 13 days. With deep reverence for fertility, nature and new beginnings, it's celebrated by around 300 million people across Iran, Azerbaijan, Afghanistan and Central Asia, as well as in Kurdish, Turkic Uyghur and Parsi communities worldwide. Festivities typically involve large gatherings of friends and family, street festivals, bonfires, fireworks, poetry and folk music. In Afghanistan and Central Asia, games originating in nomadic communities are popular, while in Iran, khane tekani (spring cleaning) marks the start of festivities. But the common denominator is food — and lots of it. Most spreads will include a haft-sin, a display of seven ingredients beginning with the letter 'S' in their local language. Each symbolises a different concept, such as health (garlic), patience (vinegar) and beauty (apple) in Iran. You can also expect an elaborate tray with sabzeh (lentil sprouts grown specially for Nowruz), nuts, sweets, dried fruits and colourfully painted eggs. On the last day of Nowruz, Iranians host special picnics to mark the end of the previous year, while in Kazakhstan, locals build yurts in which they lay out tables of rich food. In Iran, typical dishes include kookoo sabzi (a herby frittata), sabzi polo ba mahi (rice with herbs and fried fish) and reshteh polo (aromatic rice and noodles). Plov, the rice-based national dish of Uzbekistan and Azerbaijan, is at the heart of most Nowruz gatherings, with countless variations on meat, vegetables and spices. In Azerbaijan, fragrant kebabs and dolma (stuffed vine leaves) are popular, along with sweets such as baklava and shekerbura (moon-shaped pastry with sugar, nuts and cardamom). In Uzbekistan, sumalak (a sweet pudding made with sprouted wheat) is made in giant cauldrons. Afghans cook sabzi challow (a spinach and lamb curry), followed by desserts including kolcheh nowrozi (rice flour biscuits) and haft mewa (a dried fruit salad in syrup). For Kazakhs, Nowruz almost always involves nauryz kozhe (a soup of barley, horse meat and milk). For Persian recipes, Feasts by Sabrina Ghayour and The Saffron Tales by Yasmin Khan are great options. For Central Asian and Azerbaijani flavours, check out Samarkand by Caroline Eden and Eleanor Ford. And for Afghan dishes, see Parwana by Durkhanai Ayubi. Bergamot, Plateful Cafe, Berenjak and Tehran-Berlin are among many London restaurants offering Nowruz-themed menus and supper clubs. Options elsewhere in the UK include Konj Cafe in Edinburgh and Parisa Events in Cardiff. Published in Issue 26 (winter 2024) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
