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Boxing legend: Ray 'Boom Boom' Mancini , former Wolverhampton gangster andW-ton Boxing Coach on the positive impact of boxing.
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A Taste of Home on CBS' FBI: Most Wanted
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_boxing-legend-ray-39boom-boom39-mancini-former-wolverhampton-gangster-and-w-ton-boxing-coach-on-the-positive-impact-of.jpg "Ray was visiting WolverhamptonBoxing Club, to watch and inspire some of the young boxers there. The club is very aware of the positive effect boxing can have on a young life, especially being situated in an area of high knife crime. We catch up with Head Coach and a former gangster now promising boxer at they club as they chat to Ray.")
_a-taste-of-home-on-cbs39-fbi-most-wanted.jpg "Prepare for a ride with the clip, 'A Taste of Home' straight from the heartfelt Season 5 Episode 13 of the CBS riveting crime saga, FBI: Most Wanted, masterfully sculpted by René Balcer. Brace yourself for a stellar cast performance, led by the talents of Dylan McDermott, Julian McMahon, Edwin Hodge, Roxy Sternberg and more. Dive into the action-packed narrative and ensure you catch every twist and turn—immerse yourself in Season 5 of FBI: Most Wanted, available for streaming on Paramount+!<br/><br/>FBI: Most Wanted Cast:<br/><br/>Dylan McDermott, Julian McMahon, Kellan Lutz, Roxy Sternberg, Keisha Castle-Hughes, Nathaniel Arcand, YaYa Gosselin, Miguel Gomez, Alexa Davalos and Shantel VanSanteen and Edwin Hodge<br/><br/>Stream FBI: Most Wanted Season 5 now on Paramount+!")
_latest-news-bulletin-124-may-20th-morning.jpg "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
_latest-news-bulletin-124-may-24th-morning.jpg "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
_latest-news-bulletin-124-may-19th-evening.jpg "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn10.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KF3t0DGSwFzD3HJ5UL1Osnv9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.jpg "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
_latest-news-bulletin-124-may-23rd-midday.jpg "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
_the-lover-1992-completos-latino-dub.jpg "In 1929 French Indochina, a French teenage girl embarks on a reckless and forbidden romance with a wealthy, older Chinese man, each knowing that knowledge of their affair will bring drastic consequences to each other.<br/>It is French Colonial Vietnam in 1929. A young French girl from a family that is having some monetary difficulties is returning to boarding school. She is alone on public transportation when she catches the eye of a wealthy Chinese businessman. He offers her a ride into town in the back of his chauffeured sedan, and sparks fly. Can the torrid affair that ensues between them overcome the class restrictions and social mores of that time? Based on the semi-autobiographical novel by Marguerite Duras.")
_boxing-legend-ray-39boom-boom39-mancini-former-wolverhampton-gangster-and-w-ton-boxing-coach-on-the-positive-impact-of.webp "Ray was visiting WolverhamptonBoxing Club, to watch and inspire some of the young boxers there. The club is very aware of the positive effect boxing can have on a young life, especially being situated in an area of high knife crime. We catch up with Head Coach and a former gangster now promising boxer at they club as they chat to Ray.")
_a-taste-of-home-on-cbs39-fbi-most-wanted.webp "Prepare for a ride with the clip, 'A Taste of Home' straight from the heartfelt Season 5 Episode 13 of the CBS riveting crime saga, FBI: Most Wanted, masterfully sculpted by René Balcer. Brace yourself for a stellar cast performance, led by the talents of Dylan McDermott, Julian McMahon, Edwin Hodge, Roxy Sternberg and more. Dive into the action-packed narrative and ensure you catch every twist and turn—immerse yourself in Season 5 of FBI: Most Wanted, available for streaming on Paramount+!<br/><br/>FBI: Most Wanted Cast:<br/><br/>Dylan McDermott, Julian McMahon, Kellan Lutz, Roxy Sternberg, Keisha Castle-Hughes, Nathaniel Arcand, YaYa Gosselin, Miguel Gomez, Alexa Davalos and Shantel VanSanteen and Edwin Hodge<br/><br/>Stream FBI: Most Wanted Season 5 now on Paramount+!")
_latest-news-bulletin-124-may-20th-morning.webp "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
_latest-news-bulletin-124-may-24th-morning.webp "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
_latest-news-bulletin-124-may-19th-evening.webp "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn10.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KF3t0DGSwFzD3HJ5UL1Osnv9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.webp "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
_latest-news-bulletin-124-may-23rd-midday.webp "Catch up with the most important stories from around Europe and beyond - latest news, breaking news, World, Business, Entertainment, Politics, Culture, Travel.")
_the-lover-1992-completos-latino-dub.webp "In 1929 French Indochina, a French teenage girl embarks on a reckless and forbidden romance with a wealthy, older Chinese man, each knowing that knowledge of their affair will bring drastic consequences to each other.<br/>It is French Colonial Vietnam in 1929. A young French girl from a family that is having some monetary difficulties is returning to boarding school. She is alone on public transportation when she catches the eye of a wealthy Chinese businessman. He offers her a ride into town in the back of his chauffeured sedan, and sparks fly. Can the torrid affair that ensues between them overcome the class restrictions and social mores of that time? Based on the semi-autobiographical novel by Marguerite Duras.")
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