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Riaz Hasan obituary

about 8 hours ago
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My father, Riaz Hasan, who has died aged 87, was a water resources engineer with a distinguished career working across 40 countries – in the 1970s with the British firm Halcrow and, from the 80s, at the UN and the World Bank.Originally from Hyderabad, Riaz arrived in the UK in 1965 with £3 and an A–Z, invited, like many engineers in India at that time, by the government.After completing a master’s degree in water resources at Bradford University, where he developed a love of Yorkshire pudding and received his degree from Harold Wilson (which he described as a real privilege), he embarked on his career designing life-saving, long-term water and food solutions for the most vulnerable and those affected by war, famine and natural disasters.Born in the small town of Warangal, near Hyderabad, to Mohammed, an English professor, and his wife, Khadija, Riaz went to Nizam college.He did his engineering degree at Osmania University, graduating in 1960, then got his first job at the Central Water Power Commission (CWPC) in Delhi.

On arrival in the UK, he worked for five years in various engineering jobs, including on a motorway construction site in Kent, in order to save money for his master’s degree.He was then employed by the Halcrow Group, in Swindon, Wiltshire, operating in 10 different countries, including Yemen and Iran, before returning to London and beginning his UN role in 1984.He worked as a consultant hydrologist across three agencies: the Food and Agriculture Organisation, World Food Programme and World Bank, which took him on missions to countries including Sudan, Somalia, Ethiopia, Cambodia, India and China.After retiring in 2004, he wrote about his experiences in a book, The New Struggles for Survival (2014).From his early days in London, he immersed himself in British life, walking to parliament to watch late‑night debates and attending Winston Churchill’s funeral in 1965.

While he recollected the smiles of the Westminster security teams, my father also faced racism, including attacks on his home after he wrote a letter on Churchill’s wider legacy for a newspaper.Yet he refused to be silenced, believing it was a duty to speak up for truth and justice and his frank letters appeared in print, including in the Guardian, until recently.His commitment to service shaped his private life too.He and my mother, Rukhsana (nee Moosavi), an NHS GP whom he married in 1973, supported family members in need all their lives, and quietly donated to several British and international charities.My father saw the world, however divided, as one global village with every resident equally worthy of respect and care.

He believed you could be a loyal and proud Briton, Indian and Muslim, and his remarkable life exemplified this.He is survived by Rukhsana, his children, Mehdi and me, and three grandchildren.
foodSee all
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Table for one: is eating lunch at work on your own a bad thing?

Name: The lonely lunch.Age: Recent, but growing.Appearance: Très misérable.Why are you talking French to me? Have you gone all pretentious? I am talking French to you because this is a French problem.It is? Oui

1 day ago
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How to use on-the-turn milk to make an Italian classic – recipe

According to the Sustainable Food Trust, “the milk from 40,000 cows (300,000 tonnes) is tipped down the kitchen sink each year – a real slap in the face for the farmer”. Even though some supermarkets have now swapped use-by for best-before dates on their milk, those dates can still be confusing, so always do the sniff test before binning it: even if it’s a little sour, you can still cook with it.The Food Standards Agency advises that food with a best-before date can usually be tested using sensory cues such as the sniff test. And what better way to use up spent or sour milk than maiale al latte, or milk-braised pork, for which pork is slowly braised in milk and flavoured with a few aromatics until tender. The milk splits and forms large curds that thicken and caramelise the sauce, so creating a creamy rich dressing for the meat

1 day ago
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Nadiya Hussain on food, faith and finding her voice: ‘I get paid less than the white version of me’

In a food world where the trend is for protein and weight-loss injections and sugar is the supervillain, Nadiya’s Quick Comforts seems somewhat contrary. There are golden syrup dumplings. There is a chapter devoted to deep frying, with cheese balls and ingenious deep-fried cannelloni.“If I could write an entire book on deep frying, I absolutely would,” says Hussain with a laugh. “This is how I cook, this is how I eat, this is how I show love to my family

2 days ago
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Should you sanitise your strawberries? Experts on the right way to wash fruit and vegetables

You know the cost-of-living crisis is biting when videos of influencers unpacking their grocery “hauls” are viral on TikTok. Chewing through millions of views, fruit and vegetables are aesthetically plopped into a sink filled with water, piece by piece. “Sanitising” products are then added, ranging from the fizz of baking soda and vinegar to specialised vegetable soaps (“Amazon link in my bio!”). There are even expensive electronic purifiers, which shake, shimmy and bubble away in the basin, supposedly removing any nasties.But is ASMR deep-cleaning your fresh produce really necessary? And is it all too late for those of us who can barely remember to rinse our pears?For Queensland’s Rebecca Scurr, who shares what it’s like to “sell fruit for a living” to her 26,000 TikTok followers, fruit-washing videos make her “cringe so much”

2 days ago
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Do you really need to chill cookie dough? | Kitchen Aide

Does chilling cookie dough really make for a better result?Emily, by email “It all depends on what kind of cookie it is,” says Guardian baker Helen Goh. “Let’s say it’s a cookie that you need to stamp out – the dough needs to be firm enough to roll it, but not so firm that you can’t.” That said, the question of whether to fridge or not to fridge is probably most prevalent in the chocolate chip cookie sphere. “There’s a perceived wisdom that chilling helps the dough develop the flavour and caramelisation,” Goh says, “but, to be honest, it also makes the dough a little easier to roll and ensures it bakes evenly, which is worth far more than that slight improvement in flavour.”Recommended chilling times vary from 30 minutes to overnight, although Goh finds the latter results in a “cakey” cookie: “I’m a real Goldilocks, so I like crisp at the edges with a chewy centre

3 days ago
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José Pizarro’s recipe for roast carrot, saffron and chickpea stew with spinach

This is everyday cooking, the kind that comes naturally in winter. Carrots are always around and often forgotten, but they give a lot when you treat them properly. The saffron brings warmth and colour, and always makes me think of home. February can feel quiet and grey, and this stew suits that mood. It is comforting without being heavy, made for evenings when you want something ready on the stove and bread on the table, eaten calmly and enjoyed without any fuss

3 days ago
societySee all
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Record number of rough sleepers in England last year, official figures show

about 10 hours ago
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Jersey approves bill to legalise assisted dying for terminally ill adults

about 14 hours ago
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Mumsnet calls for under-16s social media ban with cigarette-style health warnings

about 18 hours ago
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Cruel comments, racism and cover-ups: key findings from England’s maternity care report

1 day ago
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CPS issues new guidance on ‘honour’-based and dowry abuse

1 day ago
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UK anti-slavery watchdog calls for overhaul of adult sexual services sites

1 day ago