Bosses don’t like the sound of a ‘four-day workweek’. Maybe it’s time to rebrand it

We keep hearing that the four-day workweek is the future. So why are so few businesses actually adopting it?Belgium, Iceland and Lithuania have passed legislation requiring the practice, and other countries in Europe are piloting the idea. Hundreds of companies in the UK have signed up for to give this a try. Microsoft tested the concept in Japan. Non-profits such as the 4 Day Week Foundation and WorkFour are dedicated to expanding the concept

Ryanair to shut Berlin base as it blames rise in German aviation tax

Ryanair is to shut its Berlin operating base and cut its winter schedule to the German capital in half, blaming soaring aviation taxes in the country.The Irish budget carrier said its relocation of seven aircraft to other centres would reduce its Berlin passenger numbers from 4.5 million to 2.2 million a year, with flights in and out of the city served from October by planes based at other airports.Staff at the facility are being offered transfers to other European bases

NatWest faces AGM showdown over ‘climate backtracking’

NatWest is at risk of an embarrassing showdown at its shareholder meeting this week as investors and scientists call for an urgent reversal of what they describe as “climate backtracking”.Campaigners including ShareAction are calling for protest votes against the bank’s chair, Rick Haythornthwaite, at its annual meeting in Edinburgh on Tuesday.The call is part of efforts to hold the board to account after NatWest watered down restrictions on lending to the oil and gas sector and dropped some decarbonisation targets “without robust explanation”, according to the campaigners.Investors including the Church of England have already thrown their weight behind the campaign, saying they will vote against the reappointment of board members.ShareAction will present letters at the AGM, including a statement signed by investors with $1

The great energy pivot: US oil and Chinese solar are the winners in Trump’s war on Iran

Exposure of world’s reliance on Middle East supplies accelerates global shift towards new energy superpowersIn the open seas, an armada of empty tankers has quietly turned west. A record number of super-sized vessels are now heading to the US, where oil drillers and refineries are preparing to profit from Donald Trump’s war in the Middle East.Almost 30 of these vessels, each able to hold 2m barrels of oil, are contracted to load US crude, destined for a global market facing the biggest supply crisis in history.It is just over five years since the shale revolution made the US a net energy exporter and the world’s biggest producer of oil and gas. Now the White House is poised to strengthen its claim to an even greater share of the global oil market as the Middle East’s decades-long dominance is dismantled by war

‘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

Lure of being a social media chef means youngsters forgoing classic training, Michelin star cook warns

Scroll through your timeline of choice and it won’t be long until you land on a video posted by a social media chef trying to send their recipes viral.Such is the popularity of cooking videos that everyone from Michelin star masters to self-taught beginners like Brooklyn Beckham are setting up tripods on their kitchen counters to capture the perfect cut, cuisson or crust on their culinary creations.But the lure of social media could, according to some industry figures,be causing young cooks forgo the formal training of a catering college.Will Murray, who worked at the double Michelin-starred restaurant Dinner by Heston before opening his own critically acclaimed venue, Fallow, said social media cooking videos sometimes stretch the boundaries of what is possible.“Social media has helped people get into cooking

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