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‘No more bending to Westminster’s will’ if Plaid Cymru wins power, leader vows

about 6 hours ago
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Plaid Cymru’s leader has promised “no more bending to Westminster’s will” as the nationalist party stands on the brink of taking office for the first time in next month’s Senedd elections.Speaking at Plaid Cymru’s manifesto launch in Wrexham on Thursday – chosen because of its football team, which has showcased Wales’s potential to the world – Rhun ap Iorwerth told a packed room of supporters there would be “no more toeing the London party line, no more defending the status quo and no more saying no to Wales”.He said: “Together, and for the first time, we can give our nation the leadership it deserves, leadership that takes its cue from the people of Wales and nobody else.”Labour has led Wales since devolution in 1999 but it appears destined for opposition.Polls consistently suggest the May contest is a two-horse race between Plaid Cymru and Reform UK, with Labour a distant third or even fourth after the Green party.

“Plaid Cymru offers a different path.Our pledge is to govern with hope, to govern with humility, to govern with a kind of urgency and impatience which gets things done,” ap Iorwerth said.Many of the party’s key manifesto pledges had been heavily trailed or previously announced.Priorities include cutting NHS waiting lists, which are longer in Wales than in the other UK nations, a flagship promise of universal childcare, eradicating Wales’s high levels of child poverty with a new weekly child payment, and creating a business-led national development agency for Wales.Demands on Westminster include more tax powers, addressing Wales’s historical underfunding, and devolving control of justice and policing and the crown estate.

Plaid Cymru has repeatedly ruled out holding an independence referendum in a first term, but its manifesto says it will progress plans for a national school of governance, create a diaspora taskforce and develop a “new and comprehensive bilateral cooperation framework” with Ireland.The programme had been costed by the leading Welsh economist Prof Gerry Holtham, who called it “achievable”, ap Iorwerth said.He said he was unconcerned about the electoral threat posed by Reform, as recent polls suggested Plaid Cymru was pulling ahead.Reform is likely to benefit from Wales’s new proportional voting system, going from two MSs – both Tory defections – to potentially the biggest party in the Senedd.However, since Plaid Cymru and Labour have said they will not go into coalition with Nigel Farage’s outfit, it is only the Welsh nationalist party that has a shot at forming a government.

“It’s important to keep them out of power, and the people of Wales are making it very clear they share my determination on that.Two-thirds of people in one poll said their biggest nightmare would be a Reform government,” ap Iorwerth said.He said Plaid Cymru was ready to face a potentially hostile opposition, as well as the responsibilities of government.“We know we would be inheriting an incredibly difficult legacy from underperforming governments in Wales.We know what we’re getting into but we’re serious about finding solutions to that … and we will ask people to judge us on what we have achieved.

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How to make cauliflower cheese using the whole plant – recipe | Waste not

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A marmalade-dropper for Paddington Bear? | Letters

As a Portuguese-British citizen, I feel it is my duty to add to your explainer article (Keir Starmalade, anyone? Will marmalade really have to be rebranded in UK?, 4 April) and explain where the word marmalade originated from. Marmalade comes from the fruit marmelo (quince). And marmalade was and is quince jam in Portugal. This jam began to be exported to England at the end of the 15th century. Only in the 17th century did the English start to apply the word marmalade to orange jam

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How to save limp herbs | Kitchen aide

What can I do with herbs that are past their best?Joe, by email Happily, Joe and his on-the-turn herbs aren’t short of options. “The obvious choice for hard herbs is to chuck them in a sandwich bag and freeze them for future stock-making,” says Alice Norman, founder of regenerative bakery Pinch in Suffolk. Alternatively, Sami Tamimi, author of Boustany, would be inclined to dry his excess herbs. In summer, he’d simply pop them on a tray and put them outside in the sun, but right now he “dries them in a 60-70C oven, then packs in containers, ready for the next time you’re short of fresh herbs”.Norman’s current MO is to blitz languishing herbs (“rosemary and/or thyme work best”) with a 3:4 ratio of fine salt

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‘Before I can stop her, my daughter is licking crumbs from the table’: my search for the perfect kids’ menu

Chips, fish fingers, pizza … restaurant food for children is depressingly predictable. Are there more adventurous options? I took my four-year-old daughter on a month-long mission to find outWe’re heading out for dinner. Before I tell my four-year-old where we’re going, she has already announced that she’s going to have fish, chips and lots of ketchup. It sounds delicious; a classic. But there’s the irksome feeling that the intrepid impulses of childhood should be met with food that expands palates rather than feeding into the well-trodden path to a beige meal

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Can’t face another mouthful of chicken? You’re probably coming down with the ick

Name: The chicken ick.Age: Chickens have been around since, well, eggs …Unless it’s the other way round. Whatever. The chicken ick, on the other hand, is new.And what is it, please? You know when you suddenly feel disgusted by the chicken you’re eating, possibly mid-bite, despite previously enjoying it?Er, not really, to be honest

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Georgina Hayden’s quick and easy recipe for gochujang butter salmon | Quick and easy

The classic combination of soy sauce and honey salmon is a staple in our house, and works for kids and adults alike. However, sometimes I want to change things up, so here I’ve elevated it slightly with a gochujang dressing – similar principle, but with a bit of heat and depth, as well as richness from the butter. Using butter might seem unusual, but it is often paired with soy sauce in Japan (shoyu butter) with an indulgent result. Serve the fish over sticky rice, to soak up all those spicy, buttery juices, with steamed greens on the side.Prep 10 min Cook 25 min Serves 41 tbsp sesame oil 4 tbsp soy sauce 2 tsp gochujang paste 2 garlic cloves, peeled and finely grated4cm piece of ginger, peeled and finely grated½ tsp caster sugar 4 sustainably caught skin-on salmon fillets Sea salt and white pepper70g unsalted butter 150g bean sprouts Sticky rice, to serveA handful of roasted peanuts, roughly chopped10g coriander, leaves pickedHeat the oven to 220C (200C fan)/425F/gas 7

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World held hostage by reliance on fossil fuels, Christiana Figueres warns – and climate health impacts are ‘mother of all injustices’

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