‘Sludge in the system’: myriad problems stymie Labour’s 1.5m new homes pledge

At South and City College in Birmingham, dozens of young people clad in hi-vis vests and hard hats are building mini-walls and plastering half-formed rooms.Some weave in and out of stacks of bricks with wheelbarrows, while others use spirit levels to check the walls are straight and flat. In a few days time, these walls will be demolished and the plastering scraped away, for a new class to come in and try their hands.This is the new generation of Britain’s construction workers, eager to rise to the task of building the 1.5m new homes the government has repeatedly proclaimed will solve the country’s housing crisis

US justice department drops criminal investigation against Jerome Powell

The US Department of Justice is dropping its criminal investigation against the Federal Reserve chair, Jerome Powell, clearing the path for Donald Trump’s new nominee for chair to be confirmed.Jeanine Pirro, Trump’s appointed US attorney for the District of Columbia, said in a social media post that she had directed her office to close its investigation into renovations at the Fed headquarters that went over budget.“I have directed my office to close our investigation as the [inspector general’s office] undertakes this inquiry,” Pirro wrote. “Note well, however, that I will not hesitate to restart a criminal investigation should the facts warrant doing so.”The investigation was first made public in January after Powell released a video announcing he had been subpoenaed by the justice department

UK eases airline penalties as jet fuel shortages threaten flights

Penalties on airlines that cancel UK flights because of jet fuel shortages have been eased, it has emerged, as the government issued fresh advice to reassure the public they can still fly and should stick to travel plans.Airlines that cancel owing to a lack of fuel will not lose their rights to valuable takeoff and landing slots at busy airports, which can be forfeited when flights fail to operate over a period.The change was one of the demands from airlines, which have been lobbying for government help in the face of rising fuel prices and a possible supply crisis.Exemptions from the “use it or lose it” rule can now be granted during shortages by Airport Coordination Limited, the independent body that manages slots at UK airports. The government said the change would allow carriers to “focus on minimising disruption” rather than flying to protect slots

Oil hits highest level since US-Iran ceasefire began, as conflict hurts Gulf crude production – as it happened

The oil price has hit its highest level since the US and Iran agreed a ceasefire more than two weeks ago.Brent crude traded as high as $107.48 a barrel this morning, its highest level since 7 April, the day when the US and Iran agreed to a conditional ceasefire.That deal included a temporary reopening of the strait of Hormuz, after Donald Trump had threatened Iran with widespread destruction.But with the strait still largely blockaged, and oil production in the region having more than halved since the war began (see earlier post), anxiety over the conflict is rising again today

When her ‘soul cat’ died, she was bereft. Now she designs memorial jewelry to help others with pet loss

A layoff and a leap of faith convinced Katie Teixeira she had what it takes to run her own businessIn 2010, Katie Teixeira adopted a kitten found all alone in an abandoned house. The kitten – so tiny she fit in the palm of Teixeira’s hand – needed to be bottle-fed every few hours. For weeks, Teixeira set her alarm for middle-of-the-night feedings and drove home on her lunch break to care for the kitten she named Milo. As the cat grew, so did the connection between them.“We just bonded,” Teixeira says

Retail sales rise in Great Britain after Iran war prompted ‘panic at the pumps’

Motorists stocking up on fuel helped to push up retail sales in Great Britain last month as the Iran war prompted “panic at the pumps” amid rapid rises in petrol and diesel prices.The Office for National Statistics (ONS) said the volume of retail sales rose by 0.7% last month, well above analysts’ forecasts of just 0.1%.That rise was driven by a 6

Stock markets will fall, Bank of England deputy governor says

Record-high global stock markets do not reflect the risks in the global economy, and will fall back, a deputy governor at the Bank of England has said.Sarah Breeden, the deputy governor for financial stability at the Bank, fears that macroeconomic risks are not fully priced into equity markets. She cited concerns about private credit markets, highly valued artificial intelligence stocks, and other “risky valuations”.Breeden told the BBC: “There’s a lot of risk out there and yet asset prices are at all-time highs. We expect there will be an adjustment at some point

‘Dumb mistake’: Mayfair club Annabel’s gave managers bonus from staff service charge

The restaurant tycoon Richard Caring has admitted his private members club Annabel’s made a “dumb mistake” after staff revolted over the use of more than £70,000 of their pre-Christmas service charge takings to pay managers’ bonuses.Just one table of diners at the exclusive Mayfair venue, which has hosted celebrities, financiers and aristocrats ranging from Kate Moss and Harry Styles to the late queen, can spend more than £10,000 in an evening, according to workers.Guests pay an optional 15% service charge, which goes to staff, and a further £3-a-head cover charge, which is kept by the company. The Guardian has seen evidence that Annabel’s, where a latte costs £6, a cheeseburger £26 and a ribeye steak £125, can collect more than £100,000 in service charges in just one week.One member of staff said that “everyone got mad” when workers realised their share of the bumper service charge takings in the run-up to Christmas had been reduced by as much as £70,000 to hand bonuses to about 50 managers

Feeling gloomy about the economy? The ‘vibecession’ has arrived in Australia – but experts are less worried

Australian households were already on edge before the bombs started falling in Iran.The cost of living was high and inflation was accelerating again, forcing the Reserve Bank to start ratcheting up interest rates.It’s clear that this is a time of deep uncertainty and anxiety.Nevertheless, it is striking that more than six in 10 Australians reckon the country is either already in a recession, or will be in the next 12 months, according to a poll conducted for the Nine newspapers.Just 15% thought the country would avoid a deep downturn, while 22% said they were unsure

Reform UK asks steel bosses to draft ‘alternative strategy’ for industry

Reform UK has asked steel bosses to draw up an “alternative steel strategy” to rival recent government plans, stoking industry fears over a charm offensive by Nigel Farage’s party as it eyes gains in former Labour heartlands.Richard Tice, Reform’s deputy leader, met a group of bosses shortly before Labour announced new steel tariffs in March and commissioned them to draft a competing plan that will include scrapping net zero policies.The party is trying to harness growing anger at the government for high business energy bills, exacerbated by the Iran war, which are damaging steel companies and the wider manufacturing sector. Reform’s overtures have received a mixed reception across the industry.One of the plan’s authors, the boss of a steel fabricating company, said Tice had made them feel Reform “cares about the industry” more than Labour

Revealed: UK oil refinery owner moved Russian loans to offshore subsidiary where sanctions did not apply

Days after the first wave of Russian tanks surged over the border into Ukraine in March 2022, dockers at a port in northern England took a stand.Appalled by Vladimir Putin’s brutality, workers at Ellesmere Port in Cheshire vowed never to unload any Russian oil destined for the nearby Stanlow refinery, a major hub for UK fuel supplies.As the spotlight fell on Essar, the Indian-owned conglomerate that is Stanlow’s parent company, it also acted fast, ceasing all imports of Russian fuel.But analysis of the Essar group’s company accounts by the Guardian and SourceMaterial, an investigative journalism organisation, raises questions about whether the flow of money was staunched as swiftly as the flow of oil.In the months after the invasion, Essar entered into complex offshore arrangements that appear to have enabled the group to keep dealing with a Russian bank under sanctions from the west

BP’s chair deserved a kick for his silly obstinacy over shareholder resolution

BP has fresh faces in the boardroom and a rigged strategy: it’s pivoting back to oil and gas and away from its low-carbon assets in an attempt to improve a weak share price. One can agree or disagree with the approach. But it was a silly act of overreach for a newish chair to try to stifle debate on such matters.That, in effect, was what Albert Manifold did when he excluded a resolution for Thursday’s annual meeting from Follow This, a Dutch investor group. The proposal itself cannot be described as explosive

Disco hit: Penne alla vodka, popular in New York 80s clubs, is now a menu staple

Despite most traditional Italians considering it sacrilegious, penne alla vodka is quickly becoming one of the most in-demand Italian dishes.Previously popular in suburban Italo-American restaurants during the 80s, the dish is now enjoying a widespread resurgence that is being driven by several factors including nostalgia and social media.Featuring a tomato and cream base with a splash of vodka, the silky smooth sauce sits somewhere between coral and carrot on the colour wheel. The Guardian’s Rome-based food writer Rachel Roddy describes it as “luxurious and a bit racy”.Dara Klein, a chef and founder of Tiella Trattoria in London, says the dish “hits lots of comforting notes”, comparing it to a slightly more grownup take on the Italian childhood favourite pasta al pomodoro which is “eaten from day dot”

Benjamina Ebuehi’s recipe for orange, grapefruit and bay jelly | The sweet spot

You’re never too old for jelly, and I think we should all be eating more of it. Unmoulding a jelly and immediately giving it a good wobble is by far the best bit, and makes me giggle every time. Infusing the mixture with fresh bay leaves brings a grownup feel and gentle, earthy notes. While jelly and ice-cream is a classic combination, I love this just with some lightly whipped, unsweetened cream.Prep 5 min Cook 20 min Infuse 30 min+ Chill 4 hr+ Serves 6Neutral oil for greasing220ml freshly squeezed red grapefruit juice (from about 2 grapefruit)700ml fresh orange juice (from about 8-10 oranges)4 fresh bay leaves120g caster sugar11 gelatine leaves (I use Dr Oetker platinum grade leaf gelatine) 200ml double creamLightly grease the insides of a 1 litre jelly mould with a little neutral oil – you can skip this step if you’re serving the jelly straight from a dish or bowl

‘As intense as perfume’: which eaux de vie are worth trying?

Nearly every European country has its own fruit brandy. Some are a bit agricultural so here’s a taste of the bestThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.“I’ve had people burst into tears tasting these – it takes them straight back to a moment in their past

​Folded​, whipped or baked into something golden, ricotta ​i​s brilliant and adaptable

My record for making ricotta and lemon ring cake is three minutes and 42 seconds. That doesn’t include heating the oven or baking, or finding a recipe, which is in my head. It does include getting out the utensils (bowl, spatula, grater, scale, ring tin) and the ingredients (ricotta, olive oil, flour, sugar, baking powder, eggs, lemons), then speed-mixing everything in one bowl, scraping the batter into the tin and getting the tin in the oven via a discus throw. The timer is stopped as the oven door is closed. This is not relaxing cooking, it is entertaining cooking

Rachel Roddy’s recipe for almond and lemon spiced treacle tart | A kitchen in Rome

It wasn’t that dessert trolleys were banned in Italy during Covid, but guidelines from the Instituto Superiore di Sanità (national institute of health) were so (necessarily) rigorous around these “potential vehicles of the virus” that most places banished them to storerooms. Happily, many restaurants have since retrieved them from their long stay, so they glide or rattle between tables once more, or sit parked in an admirable position. This isn’t my first time mentioning the dessert trolley at La Torricella here in Testaccio, having written about its fabulous puff pastry and cream millefoglie in the past. But another dessert that might catch your eye as you enter the restaurant and look right at the cloth-covered trolley parked under the bar is what owner Augusto refers to as torta medievale, because of its spiced almond and dried fruit filling. It’s an unassuming but extremely good thing

I’m welcoming ​in spring ​with ​big ​Mediterranean ​flavours

A combination of the warmer weather, dusting off my sunglasses and the impending release of my new book, MEDesque (out on Thursday!), has got me fully focused on sunshine food and Mediterranean flavours. OK, so I’m not quite in rosé-in-the-garden territory just yet, but it’s close. And I am counting down the days. At home, I am leaning heavily on recipes from the queen of all things Med, Claudia Roden, to get my fix. Big hitters such as her bean stew with chorizo and bacon and chicken traybake with olives and boiled lemon deliver on all fronts, and immediately transport me to my favourite region

Save blue cheese rind for this unbeatable dressing – recipe | Waste not

On a single crumb of cheese rind there are more than 10 billion microbes: that’s more microbial cells than there are people on Earth. Cheese rind is an intensified expression of the cheese, with a powerful flavour and highly concentrated community of good bacteria, yeast and mould. But it is misunderstood and underrated, and often removed and discarded. Though it can be intense, it’s almost always edible, unless it’s grown new mould or contains synthetic plastic, wax or cloth, which should be removed.Like an apple or slice of bread, the skin, crust or rind add texture, flavour and nutrients to the eating experience

Head’s up: 12 main-course cauliflower recipes from easy to ambitious

Cauliflower looks like the ghost of broccoli, or a human brain that has been drained of blood. As is the case with many overlooked vegetables, boiling is the absolutely second-worst way to cook it (we do not talk about cauliflower rice), while roasting is best, to coax out its sweet and nutty flavours. A whole head is very good and affordable in Australia at the moment and can easily feed a whole family.Marrying florets with warm spices and fragrant baked rice, Meera Sodha’s vegan recipe is finished with a drizzle of fresh lemon juice to keep the flavour fresh. Pick a purple cauliflower and the acid at the end will flush the florets bright pink

How do I get texture and that umami hit without meat? | Kitchen aide

I’ve recently given up eating pork, but I’m struggling to compensate for its umami. How can I recreate the taste and texture in, say, carbonara or my beloved chorizo dishes?James, by emailFor Joe Woodhouse, author of Weeknight Vegetarian, there’s just something about white beans: “Whether cooked from dried, then dropping chopped onion, garlic, sage and thyme into the broth, or just dumping a jar or tin into a pan with fried garlic and sage, the smell that fills the kitchen is like that of sausagemeat,” he says. “It tastes a bit like it, too – or at least the memory of it, bearing in mind I haven’t eaten the stuff for 30 years.”The quest for that umami savouriness could start with soy sauce, Woodhouse says (“or Slow Sauce’s oat shoyu”), while chef Mike Davies’ first port of call would be Totole’s Chinese mushroom seasoning powder: “It’s super-effective in replacing the richness and fattiness that comes from cooking with any meat, and especially pork,” says the chef-director of the Camberwell Arms, south London. “Honestly, it’s such a cheat-code ingredient

Georgina Hayden’s quick and easy recipe for smoky prawn, new potato and spinach stew | Quick and easy

This Spanish-style stew is a superb midweek dinner – it’s effortless but looks specialThis Spanish-inspired stew is a great weeknight dinner, particularly if you are having a few friends over, because it feels a bit special while actually being effortless and easy. If you want to take that effortlessness to the next level, make the potato base in advance, then finish off with the spinach and prawns just before serving (I like to do as little cooking as possible in front of guests, leaving me free to chat and pour drinks). Serve with a peppery, lemon-dressed salad on the side and hunks of crusty bread to mop up the juices.Prep 5 min Cook 35 min Serves 44 tbsp olive oil, plus extra for drizzling 5 garlic cloves, peeled, 4 finely sliced, 1 left whole½ tsp sweet smoked paprika ¼ tsp mild chilli powder 1 tbsp tomato puree 250g ripe tomatoes, choppedSea salt and black pepper 300ml fish stock 600g new potatoes, halved (or quartered if very large)1 lemon 150g baby spinach 350g peeled king prawns, deveined, if you like6 tbsp mayonnaise ½ bunch flat-leaf parsley, finely choppedPut a large, deep, ovenproof frying pan on a medium-low heat and drizzle in the olive oil. Add the sliced garlic, fry for a minute, then stir in the paprika, chilli powder and tomato puree

How to make creme caramel – recipe | Felicity Cloake's Masterclass

I don’t know why this classic French dessert isn’t more popular online, given how pleasant it is to watch a softly set custard jiggling seductively on screen, or to admire the way the light bounces off its glossy, caramel top. Worse still, it’s also increasingly hard to find on menus, too. Well, you know what they say: if you want something done well, do it yourself.Prep 15 min Cook 50 minCool 4 hr+ Makes 6For the custardSoft butter, or neutral oil (eg, sunflower, vegetable or groundnut), for greasing500ml whole milk (see step 2)1 vanilla pod, or 1 tsp vanilla extract 2 whole eggs 100g caster sugar 4 egg yolksFor the caramel60g caster sugar 40g soft dark brown sugar (see step 3)1 pinch saltLightly grease six dariole moulds, small pudding bowls or smooth-sided ramekins.Arrange these on a baking tray or shallow tin, preferably one just large enough to hold them all without too much room around the edge, and put it within easy reach of the hob

Making a splash: demand for raw and ‘brewed’ milk growing in UK

Farmers and delivery firms launch new options for those seeking alternative to traditionally pasteurised productRaw milk has long been popular, as well as controversial, in the US. While health authorities warn it can carry harmful bacteria, supporters argue it is more natural, and it has also become tied to anti-government and “natural living” movements.In the UK, it is now gaining popularity, particularly among younger consumers, farmers say, as a less processed option, with new products launching to meet demand.Raw milk comes straight from the cow (or sheep or goat) and has not been pasteurised, the process of heating liquids to eliminate harmful pathogens and make them safe to drink.Because it does not undergo this heat treatment, the Food Standards Agency warns that raw milk can cause food poisoning, posing particular risks to pregnant women, young children and people with weakened immune systems