logo
Royal Navy flagship HMS Prince of Wales leads key deployment to Pacific Rim

Royal Navy flagship HMS Prince of Wales leads key deployment to Pacific Rim

Daily Record08-05-2025

Scenes include a team of firefighters fighting a simulated fire during a battle control exercise
Images from the seas show the busy crew of the HMS Prince of Wales and the Carrier Strike Group it is leading. The vessels are continuing on the Royal Navy's key deployment of 2025.
Scenes include a team of firefighters onboard HMS Prince of Wales fighting a simulated fire during a battle control exercise. While the carrier also conducted a replenishment at sea as it took on more fuel from another ship.
Led by UK flagship HMS Prince of Wales and involving a dozen nations, the eight-month mission - known as Operation Highmast - will take the task group to the western Pacific Rim via the Mediterranean and Middle East with a series of large-scale exercises with Britain's allies and partners.
Over the course of the deployment, upwards of 4,500 British military personnel will be involved, including nearly 600 RAF and 900 soldiers alongside 2,500 Royal Navy sailors and Royal Marines.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Chef says we've been cooking frozen chips wrong - and it's all about how we use the oven
Chef says we've been cooking frozen chips wrong - and it's all about how we use the oven

Wales Online

time2 hours ago

  • Wales Online

Chef says we've been cooking frozen chips wrong - and it's all about how we use the oven

Chef says we've been cooking frozen chips wrong - and it's all about how we use the oven Frozen chips are a staple in British homes, but many people are making a simple mistake that means they never cook to restaurant quality, according to one expert Chips will be so much tastier and crunchier if you do one task before putting them in the oven (Image: Getty Images ) Frozen chips are always on standby in the freezer for a swift side dish or nibble. They're also much speedier to whip up than homemade chips. However, one common problem with frozen chips is their tendency to turn soggy in the oven, which is far from ideal when you're craving a crispy finish. There's one error that can lead to limp chips without you even realising. Chef David Nayfield from Che Fico claims that frozen chips can taste as good as restaurant quality every time you cook them, provided you do it correctly. ‌ This means avoiding overcrowding your oven trays or air fryer baskets, which he describes as the 'biggest mistake' you can make when cooking chips at home. For our free daily briefing on the biggest issues facing the nation, sign up to the Wales Matters newsletter here . ‌ To achieve the perfect crunch, your chips need enough room to crisp up. Placing too many too close together will cause them to steam rather than bake, reports Nottinghamshire Live. David also emphasised the importance of pre-heating your appliance before cooking. Putting them straight into a cold oven or air fryer is likely to result in soggy or unevenly cooked chips. Article continues below A useful guideline is to heat your appliance to around 200C before cooking the chips, to achieve that perfect golden texture. And when it comes to the debate between using an air fryer or a traditional oven to cook your chips, chefs have a clear favourite. New York City's famed chef, George Duran, has said that using an air fryer for your chips is akin to 'giving them a fast-track to crispy heaven'. This method is not only often faster than oven cooking, but it also removes the risk of injuries from handling hot cooking oil, making it a much safer alternative. Article continues below

Starmer's submarine push sounds impressive, but our nuclear deterrent remains in dire peril
Starmer's submarine push sounds impressive, but our nuclear deterrent remains in dire peril

Telegraph

time2 hours ago

  • Telegraph

Starmer's submarine push sounds impressive, but our nuclear deterrent remains in dire peril

Today, Sir Keir Starmer will pledge that the UK will raise the rate at which it builds submarines to one every 18 months. That sounds splendid, but like many grand government announcements it amounts to little more than a repackaging of what is already happening. At the moment, Britain is building the Astute class attack submarines. The contract for these was signed in 1997, almost three decades ago. The sixth boat is in the water but not yet in service and the seventh, now to be known as HMS Achilles after the King reportedly vetoed the name Agincourt, may be commissioned next year. Considered on that basis, these submarines will have taken an average of around four years each to acquire. So speeding up production to two every three years sounds very impressive. But that is to ignore the awful, painful gestation of the Astutes. Before starting work on them, Britain had not designed a new class of submarines for 20 years, and we had forgotten how to do it. After terrible, protracted struggles, cost overruns and delays, we basically had to get the Americans to show us how. A lot of design work was done in Connecticut, and at one stage an American employee of General Dynamics had to be brought in as Astute project director at our submarine yard in Barrow. The name ship of the class, HMS Astute, finally went into full Royal Navy service in 2014. Succeeding A-boats have arrived at shorter and shorter intervals since then: HMS Achilles may be, in fact, no more than 18 months behind HMS Agamemnon. The Astute class build problems were not the only issues we've had with our nuclear submarines. In 2010 Lord Cameron, then prime minister, delayed the replacement of our nuclear deterrent Vanguard class submarines to appease his peacenik Lib Dem coalition partners. The old V-boats have now been in service for more than thirty years, and they're starting to really show their age. They need replacing as a matter of urgency: it's now proving so difficult to get the next boat ready once one has gone out on patrol that our deterrent submariners are now routinely having to stay out for more than six months at a time. This can't go on for much longer. So right now we're already building submarines at a rate of one every eighteen months. It has long been not only the plan to ramp up submarine production to at least this level, but a critical national necessity. We must get the final Astute boats built and out of the way so that we can replace the creaking deterrent V-boats. So well done for stating all this clearly, Sir Keir. But let's not act as if this is new and all is well.

Your frozen chips won't turn soggy if you avoid making this 'big' mistake
Your frozen chips won't turn soggy if you avoid making this 'big' mistake

Daily Record

time4 hours ago

  • Daily Record

Your frozen chips won't turn soggy if you avoid making this 'big' mistake

Experts believe there is a easy fix to keep your frozen chips from turning into a mushy mess Frozen chips are a favourite in the majority of British homes, with both children and adults. The tasty staple can elevate any dish making it a huge hit for all the family. They're quicker and easier to make than homemade chips, however experts are warning that one common cooking mistake can turn them into a soggy mess. On average, Brits eat chips or fries three times a week, with 44 per cent describing themselves as a connoisseur of fried potatoes. ‌ When we think of chips, especially french fries, we think of golden and crispy. So when they come out of the oven limp, it's far from ideal. ‌ Provided you cook them correctly, chef David Nayfield from Che Fico said chips can taste as good as restaurant quality every time you cook them. The professional warns against overcrowding your oven trays or air fryer baskets, as doing so is the 'biggest mistake' you can make when making chips at home, reports the Express. To achieve the perfect crunch, your chips need enough space to crisp up. Placing too many too close together will cause them to steam rather than bake. David also highlighted the importance of pre-heating your appliance before cooking. Putting them straight into a cold oven or air fryer is likely to result in soggy or unevenly cooked chips. 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. ‌ A useful guideline is to heat your appliance to around 200C before cooking the chips, to achieve that perfect golden texture. And when it comes to the debate between using an air fryer or a traditional oven to cook your chips, chefs have a clear favourite. New York City's celebrity chef, George Duran, has claimed that using an air fryer for your chips is like 'giving them a fast-track to crispy heaven'. ‌ Not only is this method often quicker than oven cooking, allowing you to savour those delicious crispy fries sooner, but it also eliminates the risk of injuries from handling hot cooking oil, making it a much safer alternative. During National Chip Week earlier this year, The UK's No.1 Air Fryer and Multi-Cooker Brand Ninja shared their secret to producing the perfect homemade chip. It's not just speed which is key when it comes to making homemade chips, it's also important to make them look and taste like the real deal. And also how often you shake them and how much oil you use. ‌ Posting their top tips alongside their recipe on their website, Ninja chefs wrote: "Use at least 1 tablespoon oil when air frying hand-cut chips. "For crispier results, use up to 3 tablespoons oil. Shaking the chips is key for getting them crisp and golden brown, so shake or toss with silicone-tipped tongs frequently." Hopefully you'll never touch a soggy oven chip again.

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