logo
Heavy showers on Saturday could match May's total rainfall

Heavy showers on Saturday could match May's total rainfall

Independenta day ago

Heavy showers could bring almost as much rainfall in a few hours on Saturday as England had for the whole of May, according to the Met Office.
Forecasters said about 30mm of rain could fall in just three hours in southern parts of the UK, with up to 50mm over the course of the day.
Met Office data shows England had 32.8mm of rain last month, almost half the month's usual average.
They have forecast heavier and more frequent showers on Saturday, with hail and thunder possible and some unseasonably strong winds in coastal areas.
There could also be a risk of surface-water flooding.
From June 1 to June 3 there has already been 10.7mm of rain, a fifth of the 50.9mm recorded for the UK during May.
Sunday looks to be drier and the better day of the weekend, before further rain in northern England on Monday.
Meteorologist Honor Criswick said the wet weather was because of low pressure.
She said: 'At the north of the country this brings in a north-westerly wind, so gradually drags in frontal systems out from the west and south-west, and that leads to some pretty changeable and wet weather at times.'
Met Office spokeswoman Andrea Bishop said the weather for the rest of the week would be 'changeable'.
She said: 'Generally the theme is the continuation of something a bit cooler, a bit breezy at times, and a bit wet at times too.
'We are keeping an eye on a new front which looks like it will move in on Friday night, bringing rain which could be heavy, and possibly thundery at times on Saturday.
'Rainfall totals of 20-30mm are likely in places and, at present, this looks like it will affect the southern half of the UK. We are keeping a close eye on this to see how it evolves over the next 24 hours or so.'
Next week temperatures will rise to above average for the time of year, with highs of 25C next Wednesday in London and 23C in Manchester.
The National Farmers' Union (NFU) said the change in weather would be welcomed by many farmers.
Rachel Hallos, NFU vice president, said: 'After such a dry start to the year, this weekend's rainfall will be welcome in many areas.
'However, heavy downpours aren't the ideal way to restore soil moisture, what farmers really need is steady, consistent rainfall to support crops and grazing without causing run-off or damaging soils.
'These changing weather patterns, from long dry periods to intense bursts of rain, highlight the need for long-term planning and investment in water, particularly the water we need to produce the food we enjoy.
'Things like rainwater harvesting and more flexible abstraction rules are important steps in adapting to these new conditions.'
Luke Hindle, duty manager for National Highways, urged drivers to plan journeys carefully.
He said: 'Rainfall makes the surface of the road slippery, so increase the gap between yourself and the vehicle in front and keep your eyes on the road at all times as visibility can be reduced.'

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Did Welsh Rarebit start out as a joke by the English?
Did Welsh Rarebit start out as a joke by the English?

BBC News

time3 hours ago

  • BBC News

Did Welsh Rarebit start out as a joke by the English?

It's a beloved national dish of Wales and is found on restaurant menus across the country, but did Welsh rarebit actually start life as a joke played by the English?Toasted bread smothered in a rich, cheesy sauce - what's not to love? But the origin stories of this nostalgic comfort food are as varied as the recipes you can use to make credit poor farmers using a clever substitute for meat while others think English pubs coined the name as a joke, mocking the Welsh for not affording real which of these cheesy tales cuts the mustard? Welsh food historian and author Carwyn Graves said rarebit was "clearly associated with cultural and ethnic Welshness", with cheese being a vital part of European diets for a long time, especially in regions like Wales, where the dairy industry the Middle Ages, before refrigeration, cheese and butter were essential for preserving milk from the spring and summer for use during the colder was also a vital source of protein for poorer communities, particularly in areas like Wales and the Alps, where meat was scarce. In Wales, melted or roasted cheese became popular across all social classes, eventually evolving into Welsh 1536 Act of Union, incorporating Wales into England, saw Welsh migrants bringing melted cheese dishes to English Graves said the English saw it as an ethnic curiosity, even joking about 16th Century tale sees Saint Peter trick Welshmen with the call caws bobi - Welsh for roasted cheese - which he said reflected the dish's cultural ties to name Welsh rarebit appeared much later, with early English cookbooks, such as Hannah Glasse's in 1747, using terms including Welsh rabbit and Scotch rabbit for similar cheese on toast Mr Graves said there was no historical evidence linking the name to actual rabbits and he said the theory that poor people couldn't afford rabbit meat and used cheese instead was unproven. Kacie, from The Rare Welsh Bit food blog said Welsh rarebit, also known as Welsh rabbit, originated in the 1500s as a popular dish among Welsh working-class families who couldn't afford meat like rabbit, using cheese on toast as a substitute. According to her, the dish was first recorded in 1725 and over time, the name shifted from Welsh rabbit to Welsh rarebit, possibly to move away "from patronising connotations associated with the nature of the dish as a poor man's supper". Katrina from Real Girls Travel explained "nobody's quite sure how the name came about", but it's generally believed "Welsh rarebit" likely began as a joke about the poor people of south Wales, who were thought to live on rabbit and ale. She added that many mistakenly think Welsh rarebit contains rabbit because the dish was originally called "Welsh rabbit" in 1725. According to Katrina, the name probably changed because, in the late 17th and early 18th centuries, the English often gave humorous or fanciful names to regional foods, making the change "an attempt to make it a more fitting dish"."I personally think it was a language barrier or a strong Welsh accent that gave the dish its name," she added. In Sarah Fritsche's blog the Cheese Professor, she explained the word "Welsh" was used as an insult in 1700s Britain, similar to how "welch" functioned as a pejorative. According to Ms Fritsche, "rabbit" was used humorously because only the wealthy could afford real rabbit, making the cheesy toast a "poor person's substitute".She added "rarebit" was a corruption of "rabbit" and is unique to this dish, first appearing as "rare bit". Rose Geraedts, originally from the Netherlands, has lived in Brecon, Powys, for 20 years and runs the International Welsh Rarebit opened the business eight years ago after noticing cafes and pubs in the area were not serving it, despite high demand from tourists. "I thought it was crazy that a national dish wasn't on the menu. I think many saw it as old-fashioned," she took over a disused Victorian school building, renovated it and made Welsh rarebit the star of the show."It seemed mad not to do it - but a lot of people think I'm nuts," she cafe now offers six varieties and Ms Geraedts said customers loved the dish's rich, comforting flavour, seasoned with cayenne pepper, nutmeg, paprika and Worcestershire sauce. Ms Geraedts said she had welcomed visitors from around the world, from Australia to America, and even served celebrities including Jonathan Ross and rugby legend Gareth added: "People love it because it's nostalgic. They remember their mother or grandmother making it."It's much more than just dry cheese on toast."Ms Geraedts believes rarebit became popular due to Wales' connection to cheese-making, despite its name being a sarcastic "patronising" English joke. University lecturer, dietician, cook and food writer Beca Lyne-Pirkis said she first learned to make Welsh rarebit with her grandparents so it brings back "nostalgic memories".The 43-year-old, from Cardiff, said it was a great first dish to learn as it's "more complicated than cheese on toast" but not too Lyne-Pirkis said she has two versions - a rich, roux-based recipe with cheddar, beer, mustard and Worcestershire sauce and a quicker one mixing egg, cheese, and seasoning to spread on toast. The dish stayed with her through her university years and is now a favourite with her children."I fell in love with the flavour," she said."When I eat it I get the nostalgic childhood feeling as I have so many fond memories of eating it. That's where my love of food came from."Whatever the roots, Ms Lyne-Pirkis said rarebit was now a timeless, adaptable national dish rooted in family stories and experimentation."Every recipe has its own story, which helps keep the recipe alive."

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store