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BAE Systems says it is ‘confident’ of receiving orders for Typhoon jets

1 day ago
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The British weapons manufacturer BAE Systems has said it is confident of receiving further export orders for the Typhoon fighter jet, a development that would secure the future of several hundred jobs at its factory in Lancashire.The company is hoping for as many as 150 more orders for the jet, with up to two-thirds of those expected to be assembled in the UK.It comes after Unite, a union representing manufacturing workers, raised concerns over the future of the assembly line at Warton.Richard Hamilton, who leads work on the Typhoon for BAE Systems, said he was “really confident” of future orders, with Turkey, Qatar and Saudi Arabia the likely buyers.FTSE 100 manufacturer BAE Systems is the UK’s dominant defence maker, producing weapons ranging from tanks, to warships and nuclear submarines, as well as fighter jets.

However, Unite last week said work on the Typhoon’s UK assembly lines had stopped because there were no future orders, threatening their closure.The Typhoon, also known as the Eurofighter, was developed as a joint project between the UK, Germany, Italy and Spain, and has been a mainstay of the Royal Air Force for two decades, including intercepting Russian aircraft since the invasion of Ukraine.Manufacturing work is shared between the nations, but each country assembles the planes it has ordered, as well as those of export partners.In the UK’s case, the Ministry of Defence has not ordered any more of the jets, despite recently confirming a further order of US-made F-35 aircraft.The UK has not secured further exports of the Typhoon to other nations, which has meant work has stopped on the final assembly line at Warton, raising concerns among unions over as many as 500 jobs.

Hamilton said that “we have no intention at the moment of reducing manufacturing headcount”, and suggested that workers could be redeployed on other projects if there was an extended gap before the next orders.“I want to build more Typhoons here, and I believe we will build more Typhoons here,” he said.BAE is working on upgrades to the Typhoon’s electronics, including new computer systems and radar, to extend its time in service.Hamilton said a commitment to the upgrades by the UK government would make it more likely other countries would order the planes.New orders could mean continued production of the Typhoon in the UK for another decade.

BAE is also a key part of a consortium of the UK, Italy and Japan producing a new fighter jet, known as Tempest, which is due to enter service in 2035,The UK government has backed Saudi Arabia’s efforts to join the Tempest programme, despite controversy over the country’s human rights record, including the allegedly state-sanctioned murder of journalist Jamal Khashoggi and its long involvement in the civil war in Yemen,BAE Systems executives said the company was on track to fly a demonstrator aircraft by 2027,Keir Starmer last month committed to raise defence spending to the equivalent of 3,5% of GDP in line with Nato allies.

Part of that increase will be paid for by cuts to the international aid budget,
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Georgina Hayden’s recipe for red curry chicken and courgette burgers

I present to you my new favourite summer burger, which has been on our menu at home ever since its arrival in my kitchen. It’s one of those recipes where the ease is almost embarrassing. How can something so delicious be so straightforward? The burgers themselves are a simple food processor job; if you don’t have one, use chicken mince and make sure you really mix in the curry paste and courgette by hand. The accompaniments are also key: the lime-pickled shallots, the abundance of herbs and the creaminess of the mayo all work so well together. Turn up to a barbecue with a tray of these and I guarantee you’ll be dishing out the recipe in no time

1 day ago
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Five beef patties, four cheese slices, bacon, lettuce, tomato … Burger King’s sumo of a burger enters the ring

Japan can legitimately claim to be home to some of the best food on the planet. But it usually has little appetite for supersizing it.That changed on Friday with Burger King’s gargantuan but curiously named Baby Body Burger, tipping the scales at nearly 680g (1.5lb). As part of a collaboration with the Japan Sumo Association, whose July wrestling tournament has just started, the burger checks in at 1,876 calories

2 days ago
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Rukmini Iyer’s quick and easy recipe for cashew rice bowls with stir-fried tofu, broccoli and kimchi | Quick and easy

These were an absolute hit with my children, albeit minus the cashews, and as any parent with toddlers who refuse to let their food touch other food will know, that’s a breakthrough. It’s well worth making the whole quantity here, because any leftovers are perfect for fried rice the next day – just make sure you cool the rice after making it, then refrigerate immediately and reheat until piping hot the next day.Kimchi brings a lovely contrast, so if you have or can get some, do add it.Prep 15 min Cook 20 min Serves 4200g white or basmati rice4 garlic cloves, peeled, 3 finely grated, 1 left whole 75g cashew nuts2 tbsp sesame oil 7-8cm piece fresh ginger, peeled and finely grated2 spring onions, trimmed and finely sliced1 small head broccoli, roughly chopped into 1cm pieces280g firm tofu, roughly chopped into 1cm cubes1 tsp flaky sea salt½ tsp turmeric Juice of 1 limeTo serveKimchiSliced red chilli (optional)First, cook the rice, and this is my magic microwave method: you’ll need a large Pyrex bowl and a plate that will neatly cover the top and act as a lid. Put the rice, 400ml just-boiled water and the whole garlic clove in the bowl, cover with the plate and cook on medium (that is, if your microwave’s maximum power setting is 1,000W, you want to cook it at 800W) for 11 minutes

2 days ago
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Grilled sardines and tomato and anchovy pie – Irina Janakievska’s Balkan recipes for summer

Along the Adriatic coast, sardines are usually grilled over an open fire (na gradele) and served with lemon, excellent local olive oil and blitva, a side dish of young swiss chard, potato and garlic. Fresh sardines are key (they should smell of the sea) and do cook them whole (the heads add wonderful flavour and the small bones soften during cooking). On the Croatian island of Vis, two beloved pogačas (bread)– viška and komiška – tell a tale of friendly rivalry. Both are savoury bread pies (pogača being the word for bread and similar in both composition and etymology to Italian focaccia) filled with onions and salted fish (typically anchovies or sardines), a nod to the island’s ancient fishing and seafaring heritage. The key difference? Tomatoes

3 days ago
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How to make perfect bún chả – recipe | Felicity Cloake's How to make the perfect …

When I visited Hanoi a decade ago, I was living in Hackney, east London, an area with a large Vietnamese community, so I felt, if not quite an expert, at least a little familiar with the cuisine. But it turned out no number of nights out on Kingsland Road could prepare me for the assault on the senses that was my first meal in the city, crouched on a plastic stool by the roadside and enjoying what Uyen Luu describes as “the irresistible sweet, treacly smell of barbecued patties and caramelised pork”, all mingled with traffic fumes.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

3 days ago
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Lapin, Bristol: ‘We’re not in Cafe Rouge now’ – restaurant review | Grace Dent on restaurants

Peculiar, meta, slightly earnest, definitely deliciousThe French, at least at one stage in culinary history, would not have balked at eating the entire cast of Watership Down in a robust dijon sauce. The British, on the other hand, have always been rather less keen, so it was surprising to hear reports that Lapin, a new French restaurant in Bristol, had been struggling to keep fluffy bunnies on its classic, single-sheet menu due to supply reasons, apparently because its game dealer couldn’t shoot them quickly enough to meet Lapin’s demand. Instead, its diners had had to settle for confit duck leg, coarse sausage and deep-fried pig’s head.Lapin patently aims to offer actual French cooking, albeit stopping short of the likes of pungent andouillette, complete with its tubey innards escaping on to the plate. That said, I’d bet that chef Jack Briggs-Horan and restaurateur Dan O’Regan tinkered with the idea before accepting that serving something quite so smelly in a small, repurposed shipping container was probably one Gallic step too far

4 days ago
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Stephen Colbert on Paramount’s $16m settlement with Trump: ‘Big fat bribe’

1 day ago
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London arts centre to amplify global majority voices and ‘urgent questions’

1 day ago
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‘I broke down in the studio from all the raw emotion’: Richard Hawley on making The Ocean

2 days ago
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Rosie O’Donnell dismisses Trump’s threat to revoke her US citizenship

3 days ago
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Artist or activist? For Juliet Stevenson and her husband, Gaza leaves them with no choice

4 days ago
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‘History’s most devastating document of war’: the simple yet graphic details of the Bayeux tapestry

4 days ago