Wildfire prevention urged by London Fire Brigade after dry spring
Fire breaks should be introduced to open areas to prevent wildfires this summer, the London Fire Brigade (LFB) has said.Spring is likely to be one of the driest on record, according to the Met Office, and landowners and councils are being asked to play their part to reduce the risks.Just under half of the capital is considered to be green space, many of which lie next to homes and businesses.Fire breaks can be created by removing grass or ploughing earth to exclude any flammable vegetation, forming a barrier that prevents the easy spread of flames.
LFB's deputy commissioner Charlie Pugsley said grass fires could spread particularly rapidly, as seen in the capital as well as worldwide in California and South Korea.In 2022, London experienced record-breaking temperatures and long periods of dry weather that resulted in some of the most severe wildfires the city has ever had.
James St John Davis, from the City of London Corporation's natural environment board, said: "As custodians of some of London's most iconic open spaces, we manage complex landscapes that are often right next to people's homes where the threat of wildfire is very real."We reduce risk through seasonal grass cutting, natural fire breaks, and widespread staff training to respond swiftly, often before emergency crews arrive. This year we've also invested in three new fire fogging units to tackle contained fires, such as those caused by barbecues."
Grass fires can be prevented by avoiding the use of disposable BBQs in parks and open spaces, ensuring cigarettes are put out completely and disposed of correctly, and taking rubbish home if no bins are available.Homeowners can also help by maintaining their gardens by preventing them becoming overgrown.
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BBC News
9 minutes ago
- BBC News
Beloved Nottingham tram cat returns home for the final time
The memorial of a cat at a tram stop where he frequently cuddled up to commuters has now been returned to his former owners in an apparent "stroke of luck".Benton, a black and white moggy, became well-known for visiting the Inham Road tram stop in Chilwell, Nottinghamshire, before he died in Express Transit (NET) subsequently added a poster about him to the stop's information board at the Ginny Hicks, the cat's owner, spotted an tram worker while travelling to work last month, who mentioned it would soon be taken down. "She struck up a conversation with him," her daughter, Steph Hicks said."They offered really quickly to give [Benton's memorial] back to her and arranged it all... but if she hadn't been going to work at that time on that day, it might not of happened." The "sociable" feline was found as a stray by the Hicks' family when he was a four-month-old kitten, after almost being hit by a bus in ingratiated himself with the local community thereafter by visiting the Inham Road tram stop "pretty much every day".Steph said: "He was a really big personality, even for a cat. He'd just go down there all the time, because he was smart enough to know that there's people that are going to be staying still there."If there was somebody out on the street, he wanted to be their friend."Since he's been gone, we end up speaking to people about him and his memory, complete strangers, bonding over the memories of Benton." The memorial of Benton was formally delivered back to the family on 3 June."We're very touched by all of this, it just kind of feels like it's come full circle with him coming home," Steph an alternative to the memorial, information about Benton and a collage of pictures has been added to the tram stop's web page."So it's a bit bittersweet, because obviously we still miss Benton, but knowing that he was so loved, its a nice feeling."According to Steph, NET needed to change the information board because it was "outdated", and there was no room to keep the memorial poster on the new version."[We're] completely fine with that. We feel really cared for by NET and the lovely gestures that they've done there," she said.
Daily Mail
29 minutes ago
- Daily Mail
From sea bass to salmon – eight seafood recipes that'll wow your guests
CAMPARI AND VODKA CURED SALMON A classic bar-side drink that I am very fond of is the Garibaldi. Made with Campari and orange juice, the bitter notes and fresh, frothy citrus blend perfectly. I've taken inspiration from this colourful duo and found it works beautifully for curing a side of salmon with juniper, pink peppercorns, a hit of vodka and the subtle green, feathery notes of chervil. SERVES 6 1kg sea salt crystals 400g golden caster sugar 1 tbsp pink peppercorns, crushed 100g chervil, leaves finely chopped 1 tbsp orange zest 150ml Campari 80ml vodka 1 side of salmon, skin on, pin-boned (about 800g) To serve rye bread, in thin slices horseradish sauce salmon roe a small handful of dill lemon slices 1 Combine the salt, sugar, pink peppercorns, chervil, orange zest, Campari and vodka in a large bowl and stir together. Put half of this curing mixture on a large piece of clingfilm in a deep-sided tray. Place the salmon, skin-side down, on the curing mixture, then cover with the remaining curing mixture. Cover the salmon with another layer of clingfilm, then weigh it down using a smaller tray, with tins for weights. Leave in the refrigerator for at least a day – two is even better. 2 When ready, strain away any excess liquid and clean off the cure from the salmon with paper towels. Slice the cured salmon into 1cm pieces, just as you would smoked salmon. 3 Serve on the thin slices of rye bread with the horseradish sauce, salmon roe, dill fronds and lemon slices. CRUMBED SARDINES WITH A TOMATO AND SHALLOT DRESSING Sardines and tomatoes are great housemates and I always find myself bringing them together in recipes. Ask your fishmonger to butterfly the sardines for you. SERVES 4 (as a starter) 200g panko breadcrumbs zest of 1 lemon 2 tbsp chopped flat-leaf parsley leaves 50g plain flour 2 eggs, beaten 16 sardines, deboned, trimmed and butterfly-filleted 2 tbsp olive oil sea salt and freshly ground black pepper For the tomato dressing 350g tomatoes, deseeded and diced 2 banana shallots, finely chopped 2 tbsp chopped flat-leaf parsley leaves 4 tbsp olive oil 2 tbsp red wine vinegar 2 garlic cloves, finely chopped To serve green salad and bread 1 Make the tomato dressing: put the tomatoes, shallots, parsley, olive oil, vinegar and garlic in a bowl. Stir together and season with sea salt and freshly ground pepper. Taste and adjust if necessary. 2 Put the breadcrumbs, lemon zest and parsley in a shallow tray, season with salt and pepper and combine. Put the flour in a tray alongside, and the beaten eggs in a third tray. Pat the sardines dry, coat in the flour, then the egg and press into the breadcrumbs. 3 Heat the olive oil in a large frying pan. Cook the sardines in batches for 5-6 minutes until golden brown on each side. Spoon on the dressing and serve with the salad and bread to mop up the tomatoey juices. LEMONY ORZO WITH TUNA, AVOCADO, SPRING ONIONS AND MINT Orzo translates as 'barley'. It makes me think immediately of The Hobbit and I am transported to Bilbo Baggins' house, Bag End – I am sure Bilbo would have whipped up this dish using ingredients from his various larders, which were treasure troves of pastas, pulses and jars. 180g orzo pasta 1 lemon 4 tbsp olive oil 30g mint leaves, thinly sliced, plus extra to serve 220g jar of albacore tuna in olive oil, drained 1 ripe avocado 4 spring onions, thinly sliced sea salt 1 Bring a saucepan of water to the boil and cook the orzo for 10 minutes (or according to the packet instructions). Once it is cooked, drain and run under cold water to cool, then leave to drain in a colander over the pan. 2 Zest and juice the lemon into a bowl, then add the orzo and 2 tbsp of the olive oil. Add a good pinch of salt and mix together, then stir through the mint and taste. Adjust the seasoning if needed. 3 Spoon the orzo on to a platter and break up the tuna over it. Spoon over the avocado flesh, drizzle with the remaining olive oil and garnish with the spring onions and extra mint leaves. HOT-SMOKED TROUT CAESAR SALAD Here's one of my go-to salads (there are many variations). It has hot-smoked trout, croutons and lettuce, and I lighten things up by using crème fraîche in the dressing instead of mayonnaise. Little gem and romaine lettuces are perfect leaves for this salad. If preferred, you can swap out the trout for tinned herring or flakes of mackerel. SERVES 4 2 red romaine lettuces 4 little gem lettuces 2 x 112g tins of hot-smoked trout (if unavailable go for vacuum-packed) 1 tbsp chopped flat-leaf parsley leaves 1 tbsp chopped tarragon leaves For the croutons 100g leftover sourdough bread 1 tbsp olive oil 1 sprig of rosemary, leaves picked sea salt For the dressing 1 tsp English mustard 1 tsp Worcestershire sauce zest and juice of 1 lemon 1 tbsp white wine vinegar 3 anchovy fillets, finely chopped 50g parmesan, grated 100ml olive oil 4 tbsp crème fraîche sea salt and freshly ground black pepper 1 Start with the croutons. Preheat the oven to 220C/200C fan/ gas 7. Tear the bread into bite-size pieces, place on a baking sheet and drizzle over the olive oil. 2 Scatter the rosemary over the bread along with a good pinch of sea salt. Roast in the oven for 15-20 minutes until golden brown and crunchy. Remove from the oven and leave to cool. 3 Next, make the dressing. In a bowl, mix together the mustard, Worcestershire sauce, lemon zest and juice, vinegar, anchovy fillets and grated parmesan. Slowly whisk in the olive oil and then the crème fraîche. Season to taste. Add a splash of iced water to loosen the texture, if needed. This dressing can be made up to three days in advance. 4 Separate the leaves of the lettuces, then wash them and spin-dry. To keep them nice and crisp, put them in a bowl, cover with a clean, damp tea towel and keep in the refrigerator until they're needed. Build the salad in layers, starting with the leaves, then the flaked trout and so on. Add the dressing and finally the croutons. Finish with the chopped herbs. SEA BASS WITH MALAYSIAN DRESSING Sea bass is perfect if you are new to fish cookery. While this is perhaps a celebratory recipe, it works if you are short on time, too, as it is so quick and easy to prepare. I have many recipes from my grandmother, inspired by her time in Malaysia, and this one is a favourite. It's a recipe that also works very well with whole bream – simply divide the dressing among four bream instead of one whole sea bass. SERVES 4 800g sea bass, gutted, scaled and trimmed (ask your fishmonger) 2 tbsp olive oil 1 thumb-size piece of fresh root ginger (about 5cm), peeled and cut into matchsticks coriander leaves 1 bunch of spring onions, washed, trimmed and thinly sliced lengthways a handful of mint leaves, finely chopped, to garnish 1 bunch of watercress, to garnish sea salt For the Malaysian dressing 1 tbsp crushed red chillies preserved in vinegar (I always keep a jar in my larder) 2 tbsp Shaoxing rice wine 1 tbsp dark soy sauce 4 tbsp sesame oil 4 garlic cloves, crushed 1 Preheat the oven to 220C/ 200C fan/gas 7. Prepare the sea bass by laying it on a baking sheet on a piece of foil that you can fold up and around the fish to enclose it like an envelope. 2 With a sharp knife, make four or five incisions in the fish, each about 3cm in length, on the diagonal. Lightly rub the fish with the olive oil and season it with sea salt. Scatter the ginger over and place the coriander leaves in the cavity. Bring the foil together and crimp the edges so that the parcel is sealed. 3 Bake in the oven for 25-30 minutes, then remove and leave to rest for 5-10 minutes. 4 To make the dressing, add the crushed chillies, rice wine and soy sauce to a bowl and stir everything together. In a small pan, gently heat the sesame oil and cook the garlic for 1-2 minutes, then pour the hot garlic oil over the chillies. Set aside. 5 Put the spring onions in a bowl of iced water. This will soften their flavour and make them extra crunchy. Drain and pat dry when ready to serve. 6 When the fish has rested, pull the foil apart, spoon over enough dressing to cover and sprinkle the top of the fish with the spring onions. Garnish with the mint, watercress and extra dressing on the side. ANCHOVY AND THYME PUFF PASTRY STRAWS The anchovies are wearing the trousers in these buttery puff pastry straws. Their salty notes marry perfectly with the heat from the chilli and fragrant thyme leaves. Perfect for a pre-dinner drink or a picnic. 50ml good olive oil 2 x 50g tins of anchovy fillets in olive oil (reserve the oil) 1 tsp dried chilli flakes a handful of thyme leaves 1 x sheet of ready-rolled puff pastry 25g parmesan, grated sea salt and freshly ground black pepper 1 Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment. 2 In a small bowl, combine the olive oil, anchovy oil, chilli flakes and most of the thyme leaves. Season with salt and pepper (do not add too much salt as the anchovies are already salty). 3 Unroll the pastry and lay it on the prepared baking sheet. Brush it all over with the olive oil mixture and cut it into about 12 pencil-thin strips, then cut these in half to form 24 short strips. Place the anchovy fillets on the strips. Sprinkle over the grated parmesan and remaining thyme leaves. 4 Bake in the oven for 10-12 minutes until golden. CITRUS-STUFFED WHOLE RED MULLET WITH BLACK OLIVE TAPENADE TOASTS Oh-so pretty and eye catching, red mullet really is a beauty. I find it is more of a fishy fish in flavour, in the sense that it is stronger yet still sweet. Roasting it in the oven with citrus and thyme brings zing and colour. The tapenade will keep in the fridge for 3-4 days, so it can be made in advance. SERVES 4 4 medium red mullet (about 250g each), gutted, scaled and washed 1 bunch of lemon thyme 4 oranges, thinly sliced 2 lemons, thinly sliced 2 tbsp olive oil For the black olive tapenade 220g jar of pitted black olives 1 garlic clove, peeled 2 anchovy fillets 1⁄2 tsp dried chilli flakes 50ml olive oil For the toasts 1 baguette or sourdough loaf, sliced 1cm thick (allow 2-3 toasts per person) 1 garlic clove good olive oil 1 Preheat the oven to 220C/200C fan/gas 7. Score the skin of each mullet three times with a sharp knife (just through the skin, not the flesh). Stuff each cavity with a few sprigs of lemon thyme and the orange and lemon slices. Place the fish in a roasting tin and drizzle with the olive oil. Roast for 15 minutes until cooked through. 2 For the tapenade, place the olives, garlic, anchovies, chilli flakes and olive oil in a food processor and blitz until roughly chopped together. 3 Toast the bread slices and rub with the garlic clove while still hot. Drizzle with olive oil and top with the tapenade. Serve the red mullet with the olive tapenade toasts. BARBECUED PRAWN TACOS WITH ASPARAGUS, LEMON AND PARSLEY These tacos are filled with tarragon mayo, smoky charred asparagus and blushing pink, garlicky, chilli prawns that are drunk on sherry and cooked over the coals. SERVES 4 1 bunch of small asparagus 1.5kg raw tiger prawns, peeled, cleaned and deveined 1 tsp crushed red chillies preserved in vinegar (shop-bought jar) 4 garlic cloves, crushed 25g unsalted butter juice of 1 lemon 1 tbsp dry sherry 1 bunch of flat-leaf parsley, leaves chopped 8 small wheat tortillas 80g watercress or lamb's lettuce For the tarragon mayo 3 egg yolks juice of 1 lemon 1 tsp Dijon mustard 250ml sunflower oil 1 small handful tarragon sea salt and freshly ground black pepper 1 For the tarragon mayo, place the egg yolks in a food processor and add the lemon juice, mustard and a good pinch of sea salt. Whizz until just combined, With the motor running, slowly pour the oil through the funnel in a fine slow stream until it is all incorporated and has emulsified. Remove the tarragon leaves from the stalks and roughly chop. Fold through the mayo and taste, seasoning as needed. 2 Prepare a barbecue. Char the asparagus over direct heat for 2-3 minutes and set aside. 3 In a bowl, stir together the prawns with the chilli and garlic. Place a cast-iron frying pan over direct heat and melt the butter until it begins to bubble. Add the prawns and cook for 1 minute, or until just translucent. Squeeze over the lemon juice, throw in the sherry and reduce the sauce by a quarter. Stir in the chopped parsley, then set aside. 4 Pop the tortillas over direct heat and cook for 2-3 minutes on each side. Dollop some tarragon mayo on to each tortilla and fill with prawns, sliced asparagus and watercress or lettuce. NOW BUY THE BOOK Our recipes are taken from Home Shores by Emily Scott, with photographs by Matt Russell and Emma Bourton (Quadrille, £30). To order a copy for £25.50 with free UK delivery until 22 June, go to or call 020 3176 2937.
Daily Mail
29 minutes ago
- Daily Mail
THE CANNY COOK: One-pot roasted chicken with white wine and cannellini beans
I love the tradition of a Sunday roast as much as the next person, but I think we can agree that there's just no place for it in the middle of summer. On a warm day, no one wants the oven blazing for hours, and the mad juggle that takes place 20 minutes before serving (the carving, finishing the gravy and plating the trimmings) is even less appealing in a hot kitchen. As an alternative, I've taken to pot-roasting. It's a brilliant all-in-one way to cook a joint or a whole bird, keeping the meat lovely and tender and creating lots of cooking juices in the process. It's great for tougher cuts like topside or brisket, which are much cheaper than a rib of beef. And I find that pot-roasting a chicken is an effective way to keep the breast meat nice and juicy, which I rarely achieve when roasting. This week's recipe is a delightfully simple affair, teaming the chicken with white beans and shallots, though you could pile in all sorts of vegetables – wedges of fennel and baby carrots, or swap the beans for new potatoes. I would also recommend stuffing the chicken with half a lemon and a handful of thyme, if you have them. Browning the bird at the start is probably the most arduous task, but it's worth it so you can enjoy the skin, too. METHOD Thirty minutes before cooking, take the chicken out of the fridge and season inside and out with salt. Put a large casserole (I use a 29cm oval Le Creuset, roughly 5 litres in volume) over a medium heat. Rub the chicken all over with 1 tbsp olive oil and brown in the pan, turning it every 3-4 minutes until the skin is as evenly golden as possible all over. Lift out and set aside on a plate. Add the peeled and halved shallots to the pan (along with a few unpeeled garlic cloves if you have them). Fry with a good pinch of salt for 4-5 minutes. Pour in the wine and leave to bubble for 2-3 minutes, then add 200ml chicken stock and bring to a simmer. Sit the chicken back in the pan, breast-side up, and add the drained and rinsed beans. Cover with the lid and cook over a low heat for 50 minutes or until the chicken is cooked through. Take off the heat and leave to stand for 10-20 minutes before lifting the chicken out to carve. Serve in bowls with the brothy beans. Crusty bread, mustardy mayonnaise and a green salad make good accompaniments. Do you have a great recipe for eating well and cutting food bills? Email editor@ If we print it here, we'll send you a bottle of champagne *This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
