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Metro
07-05-2025
- Entertainment
- Metro
I snooped through Jamie Oliver's kitchen and discovered his 'filthy' food secret
To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video Welcome to What's Cooking, Metro's brand new food series where we find out exactly what's going on behind the scenes in the nation's kitchens. From firefighters to sex workers — and even a few famous faces along the way — we'll rifle through cupboards, fridges and secret snack stashes to find out what people really like to eat in the comfort of their own home. We're kicking off with a very special first guest, celebrity chef, Jamie Oliver. Dad-of-five Jamie shared his top tips for the weekly grocery shop as well as which branded items he thinks are worth splashing out on. And if you've ever wondered if the 49-year-old enjoys a cheeky Maccies from time to time, we've got the answer… First things first, tell us a secret. What's your ultimate guilty pleasure snack? If I have a little drink of an evening, like a glass of single malt whisky, there's a dirty snack I have with it. I take some amazing cheddar — Pitchfork or Westcombe — and I slice it up on a board. Then I get some Hula Hoops, and for me it has to be Salt & Vinegar flavour. You take the round receptacle, and you have to penetrate the cheese with it to create what inevitably will be a little mouthful of pure, decadent filth. Crunchy, soft, silky, umami… it's so right, but so wrong at the same time. You can get yourself some cheap cheese, and it'll work just fine, but I quite like the juxtaposition of good, British farmhouse cheese, which you can get in lovely delis and posh supermarkets, and Hula Hoops. Just make sure you get the regular Hula Hoops, not the flashy new big ones — the crisps need to be small and firm, not large and airy, in order to cut through the cheese. What's one storecupboard item you can't live without? People will be shocked and horrified to discover I have tinned new potatoes. Some think it's awful, but they're super delicious. No boiling needed, you can literally turn them into a salad, or put them in a pan and have them hot and crispy in four minutes. You can mash them, smash them, all those kinds of things. So for busy people, this is really useful. I also keep a tin of Ambrosia custard in the cupboard. I prefer this to posh, homemade custard. It's retro. Tell us about one item you always have in your fridge? I pretty much always have a roll of filo pastry and puff pastry — store bought, not homemade. Filo pastry is almost impossible to make if you're a normal person, and puff pastry is the same. Having them in the fridge or freezer is a really good hack, you can literally put a little puff pastry lid on top of a dish and it instantly looks super posh. I wouldn't have ready-made shortcrust pastry in the fridge though, I would never buy it. I'd make my own. You'll also find gochujang in my fridge, which is a spicy fermented chili paste. It's like the flavour bomb of the year. It's unbelievable rubbed over a chicken, some fish, or even shredded vegetables. And what do you always keep in your freezer? I think the freezer is probably the most underrated part of the kitchen. Frozen chillies are a major staple in my freezer as these are amazing grated over a salad or pasta. Name one ingredient you'll always be willing to splurge on? Honestly, even when I was super skint, I would prioritise decent meat over cheap, horrible meat. I know it's a slightly pretentious thing to say, but when you love cooking and when you love farming, that's the thing to invest in. I'd rather eat meat less or get cheaper cuts, but better quality, than just buy cheap, cheap, cheap stuff, because I know too much. And one kitchen staple that's not worth splashing the cash on? Tomato ketchup. I'm a massive fan of Heinz Ketchup, I'll say that. But the own-brand supermarket ketchups are really, really good and technically better for you, because they have less sugar – and if you have less sugar you have more tomatoes, so you actually get more tomatoes for your money. Do you ever get a cheeky Maccies? I've got nothing against it, but I don't buy it personally. If I want a burger, I'll just make it – you can do it yourself better, cheaper, quicker and tastier. Also could you imagine Jamie Oliver going to McDonald's?! It would be such a nightmare. Is there anything you'll never eat? In theory I should eat anything, but I think that I wouldn't be able to eat dog. That's very British of me, but I don't think I could do it. What's the best thing you can cook in a microwave, that you can't do in an oven or air fyer? People slag off microwaves all the time, but they're they're super popular. I don't use mine loads, usually it's to take ice cream that's too hard to scoop and just soften it a little bit. But they make really good, delicious steamed puddings. Super quick, just 40 seconds in a little cup. You can also take uncooked poppadoms that you buy from the supermarket and pop them in the microwave on full whack for 35 seconds, so you don't have to deep fry them. Any game-changing cooking tips to share? You can create an amazing dish using a frozen meal. This is a plug, but I've developed a range of frozen meals, which I'm really proud of, using a really clean deck of ingredients. There are a lot of options – from classic lasagna to chicken tikka masala and beef bourguignon, and you can use these in so many ways. Take the bourguignon, you could use it as a pie base and top with some puff pastry, or as a lovely pasta sauce because it's got onions, red wine and herbs in, plus lots of veggies. Get it nice and hot in the oven, in a pan or on the microwave, then stir it into your favourite pasta and top with grated parmesan. This takes it from a stew to a really unbelievable Italian-style ragù. And finally… what's been cooking in your kitchen most recently? More Trending It's the same dance every night, I go home and it's, 'Hi Jules, how're you doing babe, what do you feel like?' and we go round in circles for about 10 minutes and then eventually come up with something for dinner. Normally when I get home it's about 8pm, so it has to be something that I can knock out in 15 to 20 minutes. Last night we had some nice roasted fish, she wanted roasted chips, and I did some steamed veggies and a little salad. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Party Rings biscuits are getting a drastic new look after 42 years MORE: Mega new supermarket is launching in UK that's like 'Tesco and Amazon Prime combined' MORE: Cadbury fans go wild over new twist on 'top tier' chocolate bar
Metro
04-05-2025
- Entertainment
- Metro
Jamie Oliver tells us his ‘dirtiest' food secret and the dish he'd never eat
To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video Welcome to What's Cooking, Metro's brand new food series where we find out exactly what's going on behind the scenes in the nation's kitchens. From firefighters to sex workers — and even a few famous faces along the way — we'll rifle through cupboards, fridges and secret snack stashes to find out what people really like to eat in the comfort of their own home. We're kicking off with a very special first guest, celebrity chef, Jamie Oliver. Dad-of-five Jamie shared his top tips for the weekly grocery shop as well as which branded items he thinks are worth splashing out on. And if you've ever wondered if the 49-year-old enjoys a cheeky Maccies from time to time, we've got the answer… First things first, tell us a secret. What's your ultimate guilty pleasure snack? If I have a little drink of an evening, like a glass of single malt whisky, there's a dirty snack I have with it. I take some amazing cheddar — Pitchfork or Westcombe — and I slice it up on a board. Then I get some Hula Hoops, and for me it has to be Salt & Vinegar flavour. You take the round receptacle, and you have to penetrate the cheese with it to create what inevitably will be a little mouthful of pure, decadent filth. Crunchy, soft, silky, umami… it's so right, but so wrong at the same time. You can get yourself some cheap cheese, and it'll work just fine, but I quite like the juxtaposition of good, British farmhouse cheese, which you can get in lovely delis and posh supermarkets, and Hula Hoops. Just make sure you get the regular Hula Hoops, not the flashy new big ones — the crisps need to be small and firm, not large and airy, in order to cut through the cheese. What's one storecupboard item you can't live without? People will be shocked and horrified to discover I have tinned new potatoes. Some think it's awful, but they're super delicious. No boiling needed, you can literally turn them into a salad, or put them in a pan and have them hot and crispy in four minutes. You can mash them, smash them, all those kinds of things. So for busy people, this is really useful. I also keep a tin of Ambrosia custard in the cupboard. I prefer this to posh, homemade custard. It's retro. Tell us about one item you always have in your fridge? I pretty much always have a roll of filo pastry and puff pastry — store bought, not homemade. Filo pastry is almost impossible to make if you're a normal person, and puff pastry is the same. Having them in the fridge or freezer is a really good hack, you can literally put a little puff pastry lid on top of a dish and it instantly looks super posh. I wouldn't have ready-made shortcrust pastry in the fridge though, I would never buy it. I'd make my own. You'll also find gochujang in my fridge, which is a spicy fermented chili paste. It's like the flavour bomb of the year. It's unbelievable rubbed over a chicken, some fish, or even shredded vegetables. And what do you always keep in your freezer? I think the freezer is probably the most underrated part of the kitchen. Frozen chillies are a major staple in my freezer as these are amazing grated over a salad or pasta. Name one ingredient you'll always be willing to splurge on? Honestly, even when I was super skint, I would prioritise decent meat over cheap, horrible meat. I know it's a slightly pretentious thing to say, but when you love cooking and when you love farming, that's the thing to invest in. I'd rather eat meat less or get cheaper cuts, but better quality, than just buy cheap, cheap, cheap stuff, because I know too much. And one kitchen staple that's not worth splashing the cash on? Tomato ketchup. I'm a massive fan of Heinz Ketchup, I'll say that. But the own-brand supermarket ketchups are really, really good and technically better for you, because they have less sugar – and if you have less sugar you have more tomatoes, so you actually get more tomatoes for your money. Do you ever get a cheeky Maccies? I've got nothing against it, but I don't buy it personally. If I want a burger, I'll just make it – you can do it yourself better, cheaper, quicker and tastier. Also could you imagine Jamie Oliver going to McDonald's?! It would be such a nightmare. Is there anything you'll never eat? In theory I should eat anything, but I think that I wouldn't be able to eat dog. That's very British of me, but I don't think I could do it. What's the best thing you can cook in a microwave, that you can't do in an oven or air fyer? People slag off microwaves all the time, but they're they're super popular. I don't use mine loads, usually it's to take ice cream that's too hard to scoop and just soften it a little bit. But they make really good, delicious steamed puddings. Super quick, just 40 seconds in a little cup. You can also take uncooked poppadoms that you buy from the supermarket and pop them in the microwave on full whack for 35 seconds, so you don't have to deep fry them. Any game-changing cooking tips to share? You can create an amazing dish using a frozen meal. This is a plug, but I've developed a range of frozen meals, which I'm really proud of, using a really clean deck of ingredients. There are a lot of options – from classic lasagna to chicken tikka masala and beef bourguignon, and you can use these in so many ways. Take the bourguignon, you could use it as a pie base and top with some puff pastry, or as a lovely pasta sauce because it's got onions, red wine and herbs in, plus lots of veggies. Get it nice and hot in the oven, in a pan or on the microwave, then stir it into your favourite pasta and top with grated parmesan. This takes it from a stew to a really unbelievable Italian-style ragù. And finally… what's been cooking in your kitchen most recently? More Trending It's the same dance every night, I go home and it's, 'Hi Jules, how're you doing babe, what do you feel like?' and we go round in circles for about 10 minutes and then eventually come up with something for dinner. Normally when I get home it's about 8pm, so it has to be something that I can knock out in 15 to 20 minutes. Last night we had some nice roasted fish, she wanted roasted chips, and I did some steamed veggies and a little salad. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: McDonald's unveils brand new UK breakfast menu with prices from just 79p MORE: Prezzo is making major change to restaurants after 25 years — and has new name MORE: 10 unmissable Time Out deals — including The Shard, burgers, bowling and more
Yahoo
01-05-2025
- General
- Yahoo
Wetlands adventure entertains, informs homeschoolers
May 1—Shayna Terry and Emily Chairez stared down a "pretty big crawfish" Tuesday during an Earth Day event near Hartselle. "He was pretty big, but he didn't pinch me," said Terry, a 12-year-old homeschool student showing her pride at lassoing the crawfish with a big net at the wetlands area. Some 60 homeschoolers and 18 volunteers came out for an Earth Day event to plant trees and seed bombs, tour the wildflower meadow, do arts and crafts, search for fish and amphibians, and generally commune with nature. "We just want the kids to celebrate nature, take care of the planet and become interested in conservation," said Kelly Holladay Richardson, education coordinator for elementary and middle schools with the Morgan County Soil and Water Conservation District, which organized the event. The event was held at the U.S. Department of Agriculture Service Center. The homeschoolers — who represented Master's Hand Christian School of Decatur and Limitless Academy of Hartselle — had been set to celebrate on Earth Day, April 22, but had to reschedule due to rain. After some morning events, including Hula Hoops, bubbles, beach balls, face painting and dam building, they stopped for a free Chick-fil-A lunch. Then they broke into four or five groups and went to different "stations" throughout the wetland area to learn about different aspects of nature including skins and skulls, tree planting, nature walks and scavenger hunts, water quality surveys, planting seeds for peas and beans, coloring Earth Day scenes on wooden ornaments and building watersheds in a box. "Our Power, Our Planet," was the theme of the event. "This is the first time in many, many years the kids have gotten to go out here to see the wetlands," Richardson said. "It was a wetland then farmland and then they restored it to wetland." A curious black lab followed one group to a vernal, or ephemeral, pool the students decided to stop and study. These vernal pools are temporary water sites in the wetlands created by rain. "They are great for wildlife, and they filter the water," Richardson said of the benefits of the vernal pools. "They are a natural purification system." With the sun overhead, it was a bit steamy in the wetlands despite all the tree cover. Whatever was swimming in the primordial ooze Tuesday seemed to quench Jag the dog's thirst. He shook the water off himself and moved on. Meanwhile, around him were students dipping their long nets into the water to see what they came back with — tadpoles, crawfish, plus the occasional leech. After identifying the wildlife using a chart, the kids agreed to put it back. Though one student begged to keep a frog, in the end he promised to put back any amphibians. Chairez, 11, of Master's Hand, enjoyed learning about how to build and work a beaver dam using sand and a pathway for the water, she said. Brad Bole, retired Soil and Water Conservation District employee who was instrumental in restoring the wetlands, taught one group about the two types of trees — evergreen and deciduous, or those that have leaves that shed seasonally. They discussed the value of trees including shade, oxygen output, habitat for birds, animals and insects, recreation and more. When he was finished, the group planted an oak tree. "Oaks prefer shade when they are starting, when they are little," Bole said. "As they age, they inch out the pine trees," he said while pointing out the 27-year-old stand of oaks the students were standing among. The wetlands the students toured Tuesday are part of the Flint Creek Wetlands Mitigation Bank, a 653-acre wetland preserve located off Alabama 36, 3 miles west of Hartselle. The land was deeded to Morgan County by Robinsong Ecological Resources in 2006. Robinsong committed to the restoration of the former cattle and grain farm to a hardwood bottom wetland and agreed to deed it to Morgan County. "They planted 160 trees," Richardson said. Morgan County will provide perpetual care for it with it being managed by Morgan County Soil and Water Conservation District and the Flint Creek Watershed Conservancy District. Wetlands work to remove pollution from bodies of water, particularly agricultural runoff, Richardson said. Not only do the wetlands provide clean water, they offer students an outdoor classroom where they can soak up some knowledge. — or 256-340-2361
Yahoo
15-04-2025
- Yahoo
'Deeply shocked' boss of shooting victim Barry Dawson pays tribute to grandad
The boss of shooting victim Barry Dawson has paid tribute to the Stanley grandad - saying staff are 'deeply shocked and saddened' by his death. 'Much loved' Barry was gunned down in his own home on Elm Street in South Moor earlier this month after a shot was fired through the downstairs window. The 60-year-old's death left his family 'truly devastated' - and a large-scale probe was launched by Durham Constabulary leading to five people being charged with murder. Barry worked for the Stanley plant of KP Snacks, which is known for popular crisp brands such as Skips, Space Raiders, Hula Hoops, and Pom-Bears. Barry Dawson (Image: Durham Police) And now, plant manager Mick Phillips has issued a tribute to his former colleague, saying staff will be able to attend the funeral to pay their respects. He said: 'We are deeply shocked and saddened by the tragic death of our colleague, Barry Dawson. 'Barry was a highly valued member of the team at our Stanley site and our thoughts are with his family, friends, and loved ones at this incredibly difficult time. 'We've taken immediate steps to support our colleagues as they come to terms with this devastating news, including on-site presence from the leadership team and mental health first aiders, as well as ongoing access to our employee health and wellbeing team. KP Snacks in Stanley (Image: GOOGLE) 'We'll continue to offer support and will ensure colleagues are able to attend the funeral to pay their respects.' As previously reported, officers were called to the Elm Street home on April 5 at around 5.20pm following reports of a disturbance. Mr Dawson was found to have been shot and despite the best efforts of paramedics, he was sadly declared dead at the scene. Six people have since appeared in court following the incident. Most recently, Keith Edward Dorward and Sean Reay appeared via a video link at Teesside Crown Court on Tuesday accused of murder. Dorward, also known as Keith Edward Lax, was arrested on suspicion of murder on Thursday. The 47-year-old, of South View Gardens, Stanley, was charged on Saturday. Police at the scene of the incident (Image: Sarah Caldecott) 29-year-old Reay, of Sabin Terrace, Stanley, was apprehended in Northern Ireland and transported back to Durham on Saturday. Four others have been remanded in custody, including Kevin Dorward, 38, of South View Gardens, Annfield Plain, who is also charged with murder. His partner, Michaela Hetherington, faces a single charge of perverting the course of justice, relating to an allegation that she falsely reported a car had been stolen. Thomas Lee Sterling, 21, of The Avenue, Stanley, was remanded into custody yesterday, Monday, April 14, charged with murder. Read More on the Stanley shooting: Two more in court accused of murdering Stanley's Barry Dawson Everything we know as five charged in fatal Stanley shooting Stanley shooting: Home boarded up as couple appear in court Get more from The Northern Echo with a digital subscription. . And the final accused, Kelvin Lawson, 37, of Frosterley Gardens, Stanley, appeared at the same time at Teesside Crown Court. All six defendants are expected to appear at the same court on May 9. Judge Francis Laird, the Recorder of Middlesbrough, has set a provisional date for the five-week trial which is listed to start on September 22.
Yahoo
02-04-2025
- Science
- Yahoo
Fixing Our Broken Planet: Preachy? No, the Natural History Museum's gallery gives you hope
The opening infographic at the Natural History Museum's new 'Fixing Our Broken Planet' gallery doesn't mince its words: the cumulative effects of climate change — the declining condition of oceans and forests, and the number of species facing extinction — amount to 'a planetary emergency' which requires a 'global response'. The one-roomed exhibition which follows this declaration of disaster is the museum's first new permanent gallery since 2016. What begun in 2020 as a temporary display has grown into something more substantial: a collection of specimens nominated and introduced by the museum's impressive team of research scientists. The exhibits — from microscopic fungi to a huge taxidermied bison — tell the story of mankind's relationship with the planet through the food we eat, the materials we use, and the energy we harness. Some of the specimens are bizarrely fascinating. If you've ever wondered whether whales have earwax (or even ears), then here is your answer: a white, triangular 'wax plug' forms inside whales' ear canals, with each new layer revealing the age of the whale — almost like the rings in a tree trunk. The interest isn't purely biological, alas: as scientist Richard Sabin explains, these rings reveal what chemicals a whale is exposed to — including toxic pollutants and common pesticides. Another scientist has chosen to display the huge range of plastic which can be found in the Thames. The wrinkled form of a Hula Hoops packet from 1986 or a crushed Ribena carton from the '90s are unusual exhibits to see framed on the wall of a museum, but they're a tangible reminder that plastic takes decades or even centuries to decompose. Some animals have been creative in re-using plastic: it is often found in birds' nests where, unfortunately, it runs the risk of strangling their young. Urban birds have also been known to use old cigarette butts to keep the nest free of ticks and fleas; innovation which, again, poses a danger to chicks. From chemicals and materials, the exhibition moves to consider the relationship between the health of the planet and the health of humans. Some of the facts are hardly revelatory — continual light pollution is beneficial neither for humans nor nocturnal animals like bats and moths — but others are more surprising. From the 1930s to the 1960s, the most reliable pregnancy test involved injecting a South African clawed frog with urine. There's a possibility, with an exhibition like this, that it could be simultaneously preachy and doom-laden: a gallery of now-extinct species and sanctimonious messaging encouraging everyone to become a vegan. Despite its occasionally subdued approach — some exhibits, like new varieties of corn, are worthy but hardly eye-catching — and some token advice from young environmentalist 'changemakers', 'Fixing Our Broken Planet' manages to avoid both these charges. This is not a gallery which leaves any visitors beaming with joy or with allayed eco-anxiety, but it still gives hope. There are scientists working to find solutions — from turning naturally-occurring granite into Lithium needed for batteries, to rewilding parts of Britain by re-introducing Bison into the countryside. This is an exhibition of expertise; a timely addition to the museum, which shows off the important research work which goes on behind the scenes. Fixing Our Broken Planet opens April 3; Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
