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Why Mr Bean is being blamed for decreasing electric vehicle sales

<p>Rowan Atkinson has been blamed for a decrease in electric car sales, with a "damaging" article being debunked in the House of Lords. </p> <p>The actor and comedian, who is also a well-known car enthusiast, wrote an article for <em>The Guardian</em>, claiming he felt "duped" by electric vehicles, saying they aren't as eco-friendly as they are often portrayed. </p> <p>Atkinson says the problem with the vehicles' sustainable marketing focuses on just one part of the car’s operating life: what comes out of the exhaust pipes and ignores other elements such as the manufacturing and the mining of rare earth minerals, shipping and building of the batteries.</p> <p>These claims, and the article itself, have been addressed by the UK's House of Lords, with politicians blaming the story for a decrease in electric vehicle sales. </p> <p>UK think tank the Green Alliance says, “One of the most damaging articles was a comment piece written by Rowan Atkinson in The Guardian which has been roundly debunked.”</p> <p>Other deterrents identified by the committee were the high purchase price and insufficient charging infrastructure.</p> <p>Social media users were quick to take Atkinson's side in the debate, with one person writing on X, “If Rowan Atkinson is responsible, then give him a knighthood.”</p> <p>Another user says, “Rowan Atkinson with a degree and masters in Engineering. Knows more than those pushing electric cars.”</p> <p>"Apparently it's Mr Bean's fault for the poor take up of electric cars. Cancel him," another said.</p> <p>For the last 12 months, high power costs in the UK have meant that fast charging your electric car can be more expensive than refuelling a petrol or diesel vehicle.</p> <p>The UK is planning to ban sales of petrol and diesel vehicles from 2035, despite the slip in sales. </p> <p><em>Image credits: Getty Images</em></p>

Legal

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How Mr Bean came to be

<p dir="ltr">We all grew up watching Rowan Atkinson in the much loved <em>Mr Bean</em> television series, animation and movies.</p> <p dir="ltr">But how did it all come to be? </p> <p dir="ltr">Atkinson, who actually has a degree in electrical engineering from Oxford University, came up with the show’s idea while studying.</p> <p dir="ltr">It was his love for acting and performing with the university’s comedy group known as “The Oxford Revue” which helped bring his character to life.</p> <p dir="ltr">The British actor had a stutter which would disappear while portraying a character but he was well received by his peers and eventually by large audiences.</p> <p dir="ltr">Atkinson described the show as “a child in a man’s body” and went on to create his dream which debuted on New Year’s Day in 1990 on ITV to a worldwide audience.</p> <p dir="ltr">Not many actors can boast that. </p> <p dir="ltr">Atkinson worked with fellow actor Richard Curtis, who saw a successful five-year run of <em>Mr Bean</em> which in turn saw the production of several movies.</p> <p dir="ltr">Then in 2002, an animated series of <em>Mr Bean</em> was also created, which saw it enjoyed by millions more around the globe. </p> <p dir="ltr">So how much did this make for Atkinson? </p> <p dir="ltr">Are you ready? An eye-watering $150 million. </p> <p dir="ltr">Not bad when you consider that the iconic character barely even utters a word! </p> <p dir="ltr"><em>Image: Instagram</em></p>

Movies

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Woman’s eyebrow procedure leaves her “looking like Mr Bean”

<p><span style="font-weight: 400;">UK mum Sarah Donnelly has proved that we go to extraordinary lengths for beauty.</span></p> <p><span style="font-weight: 400;">Sarah took to Tik Tok to share the results of a beauty treatment that she said left her “looking like Mr Bean”.</span></p> <p><span style="font-weight: 400;">She went to have her eyebrows laminated, which according to </span><a href="https://www.elle.com/uk/beauty/a29030088/eyebrow-lamination-review/"><span style="font-weight: 400;">Elle magazine</span></a><span style="font-weight: 400;">, </span><span style="font-weight: 400;">“is like a </span></p> <p><span style="font-weight: 400;">lash lift for your brows ... Every hair stands to attention, giving a result very similar to the full and feathery effect of microblading, but without any needling or pain.”</span></p> <p><span style="font-weight: 400;">During the procedure, eyebrow hairs are “straightened” using a chemical solution that has results lasting for several weeks. </span></p> <p><span style="font-weight: 400;">As Sarah showed off her new brows to her online followers, she said she “couldn’t stop laughing”.</span></p> <p><span style="font-weight: 400;">In hysterics in her car after her treatment, Sarah said, “I look ridiculous! What have I done to myself?”</span></p> <p><span style="font-weight: 400;">“I don’t know whether I want to laugh or cry.”</span></p> <p><span style="font-weight: 400;">The clip was captioned, “I was trying to keep up with the kids, so I got my brows laminated, and this happened.”</span></p> <p><span style="font-weight: 400;">Among the 1,600 comments on the video, one follower likened her thick black brows to Mr Bean, to which Sarah responded, “Hilarious! I actually really look like him, don’t I?”</span></p> <p><span style="font-weight: 400;">Luckily, Sarah was able to find the humour in the situation, as she even referred to her new brows as “slugs” in one comment. </span></p> <p><span style="font-weight: 400;">While many poked fun at the trendy procedure, one person questioned why the beauty professionals would use such a dark tint colour. </span></p> <p><span style="font-weight: 400;">They asked, “Why on Earth would they put black tint on a blonde-haired woman?” </span></p> <p><span style="font-weight: 400;">Despite many in the comments vowing to never risk the procedure themselves, a few people insisted Sarah’s new look would be worth it. </span></p> <p><span style="font-weight: 400;">“In a couple of days these will look epic,” one person reassured her.</span></p> <p><span style="font-weight: 400;">“Lamination is the ultimate, trust the process!”</span></p> <p><span style="font-weight: 400;">We can only pray that Sarah publishes an update for us all to enjoy.</span></p> <p><em><span style="font-weight: 400;">Image credits: TikTok @sarahdonnelly5</span></em></p>

Beauty & Style

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Bean dad sparks internet fury

<p>One of the biggest debates of 2021 so far has sent social media site Twitter into a furious divide – and it all started over a humble can of beans.</p> <p>Earlier this week US man John Roderick was met with fierce backlash after he took to Twitter share his own parenting story that involved making his nine-year-old daughter starve for six hours until she was able to open a can of beans.</p> <p><img style="width: 500px; height: 281.34556574923545px;" src="https://oversixtydev.blob.core.windows.net/media/7839375/bean-dad-2.jpg" alt="" data-udi="umb://media/980b37e0a02a4dcfac2916ab7a7a0abb" /></p> <p><img style="width: 500px; height: 281.34556574923545px;" src="https://oversixtydev.blob.core.windows.net/media/7839374/bean-dad-3.jpg" alt="" data-udi="umb://media/8683226e648c47f98bdd1cc5cc06f112" /></p> <p><img style="width: 500px; height: 281.38718173836696px;" src="https://oversixtydev.blob.core.windows.net/media/7839373/bean-dad-4.jpg" alt="" data-udi="umb://media/ba7680d19f194a7982b6e88af2fd5ce1" /></p> <p>The man has since deleted his Twitter account, but screenshots last forever.</p> <p>In a series of tweets, he recounted how horrified he was to discover his young child did not know how to use a can opener.</p> <p>He instructed her to “study the parts” and “study the cans” which left her struggling with the can for six hours in order to open the can.</p> <p>Hours later, Mr Roderick says his daughter had been left defeated.</p> <p>What was meant to be a hilarious parenting anecdote, a number of people did not see it that way.</p> <p>Nicknaming him “Bean Dad”, the father has been slammed for not helping his daughter, and insisting she starve instead of assisting her.</p> <p>The debate became even more heated when a series of racist and anti-Semitic tweets penned by Mr Roderick resurfaced.</p> <p>He promptly issued an apology for his “poorly told” parenting story.</p> <p>“I framed the story with me as the asshole dad because that’s my comedic persona and my fans and friends know it’s ‘a bit’,” he said in a statement.</p> <blockquote class="twitter-tweet"> <p dir="ltr">still waiting on my dad’s response but my mom’s response is killing me. “he is mean.” <a href="https://t.co/JKqhRpwwhY">pic.twitter.com/JKqhRpwwhY</a></p> — austin carter 🥨 (@_amcarter) <a href="https://twitter.com/_amcarter/status/1346134461457592327?ref_src=twsrc%5Etfw">January 4, 2021</a></blockquote> <p>“I was ignorant, insensitive to the message that my ‘pedant dad’ comedic persona was indistinguishable from how abusive dads act, talk and think.”</p> <p>In standard Twitter fashion, a number of users took the odd story and turned the parenting lesson into a parenting test.</p> <blockquote class="twitter-tweet"> <p dir="ltr"><a href="https://t.co/XZ0VnMSFyW">pic.twitter.com/XZ0VnMSFyW</a></p> — Arianna Haut (@AriannaHaut) <a href="https://twitter.com/AriannaHaut/status/1346180249231347712?ref_src=twsrc%5Etfw">January 4, 2021</a></blockquote> <p>Writer Caroline Moss shared a screenshot of a text conversation between her and her dad where she wrote: “If I was eight and didn’t know how to open a can with a can opener, how would you suggest I learn.</p> <p>“Take a can, an opener, start the opening, let you finish. Give you another can let you start yourself. Help if necessary,” Caroline’s dad replied.</p> <blockquote class="twitter-tweet"> <p dir="ltr">This was a sweet answer but also weird bc we never went out to restaurants when I was 9 cuz we didn’t have money. For reference also I am 35 now, Dad is 68. <a href="https://t.co/caaCh99t3y">pic.twitter.com/caaCh99t3y</a></p> — Leslie (@Leslie_D) <a href="https://twitter.com/Leslie_D/status/1346213277253201922?ref_src=twsrc%5Etfw">January 4, 2021</a></blockquote> <p>Soon others were sharing their responses from their dads, which had a number of hilarious responses.</p>

Food & Wine

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Sweet potato, corn and bean salad

<p>This wholesome salad can be eaten as a side or served on its own.</p> <p>Serves 4-6 as side salad</p> <p>Prep time: 20 mins</p> <p>Cooking time: 20 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>1kg sweet potatoes, scrubbed</li> <li>2 tbs olive oil</li> <li>2 tbs fajita spice</li> <li>3 fresh corn cobs</li> <li>425g can black beans, drained, rinsed</li> <li>2 tomatoes, chopped</li> <li>1 avocado, chopped</li> <li>1/2 small red onion, halved, thinly sliced</li> <li>1 cup coriander leaves</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>3 tbs extra virgin olive oil</li> <li>1 lime, juiced</li> <li>1 tbs finely chopped pickled jalapeño</li> <li>1 tsp caster sugar</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.</li> <li>Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.</li> <li>While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.</li> <li>Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.</li> </ol> <p><em>Recipe by Australian Sweet Potatoes.</em></p>

Food & Wine

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Caramelised onion, bean and corn tacos

<p>Make snack time more special with these tasty tacos.</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 brown onions, peeled, thinly sliced</li> <li>2 tbs olive oil</li> <li>2 tbs brown sugar</li> <li>40g sachet fajita seasoning</li> <li>8 flour tortillas</li> <li>2x400g can black beans, rinsed, drained</li> <li>2 corn cobs, kernels removed</li> <li>375g jar mild thick and chunky salsa</li> <li>2 cups grated tasty cheese</li> <li>olive oil cooking spray</li> <li>smashed avocado, lime wedges, sour cream and coriander leaves, to serve</li> </ul> <p><strong>Salsa</strong></p> <ul> <li>½ small red onion, peeled, finely chopped</li> <li>2 vine-ripened tomatoes, deseeded, finely chopped</li> <li>½ lime, juiced</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 220°C fan forced. Lightly grease two large oven trays.</li> <li>Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High or 100 per cent power for 4 minutes until soft.</li> <li>Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.</li> <li>Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.</li> <li>Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.</li> <li>Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.</li> <li>For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.</li> <li>To serve at a later time, make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.</li> </ul> <p><em>Recipe by Australian Onions.</em></p>

Food & Wine

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Family favourite: Vegetarian chilli beans

<p>Mexican food is often a favourite with the whole family. If your kids are fussy about spice, leave out the chilli powder initially, then add it little by little each time you cook the dish to increase their tolerance.  </p> <p><strong>Time to prepare: </strong>15 minutes</p> <p><strong>Cooking time: </strong>4 minutes</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients:</strong></p> <p>½ red onion, chopped (use remainder for salsa)<br />1 red capsicum (pepper), seeds and membranes discarded, chopped<br />400g tin chopped tomatoes<br />1 tablespoon tomato paste (concentrated purée)<br />2 x 400g tins red kidney beans, drained and rinsed<br />3 teaspoons ground coriander<br />2 teaspoons ground cumin<br />½ teaspoon chilli powder<br />2 garlic cloves, crushed<br />2 dried bay leaves<br />125 ml good-quality vegetable stock<br />85g sour cream<br />2 tablespoons coriander (cilantro) leaves, coarsely chopped (optional)<br />flour tortillas or steamed rice, to serve (optional)</p> <p><strong>Avocado salsa</strong><br />1 avocado, peeled and diced<br />2 tablespoons lemon juice<br />1 roma (plum) tomato, seeded and diced<br />½ red onion, thinly sliced<br />1–2 tablespoons olive oil</p> <p><strong>Directions:</strong></p> <p>1. Place the onion, capsicum, tomatoes, tomato paste and beans in the slow cooker. Add the ground coriander, cumin, chilli powder, garlic and bay leaves. Pour in the stock and stir to combine well. Cover and cook on low for 4 hours.</p> <p>2. Put all the avocado salsa ingredients in a bowl and gently stir to combine. Season to taste with sea salt and freshly ground black pepper. Cover and refrigerate until required.</p> <p>3. Spoon the chilli beans into bowls. Top with a dollop of the sour cream and scatter over the coriander, if using. Serve with the avocado salsa and tortillas or steamed rice, if desired.</p> <p><em>Images and recipes from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/slow-cooker-vegetarian-katy-holder/prod9781760523589.html?source=pla&amp;gclid=CjwKCAjw3cPYBRB7EiwAsrc-uXW5TMKVsCrkFFQLKgIeqNuUjXagEPhzCuczSMiLwLeWraYFJ3006xoCOBMQAvD_BwE" target="_blank">Slow Cooker Vegetarian</a> by Katy Holder, Murdoch Books, RRP $29.99 Photography by Alan Benson</em></p>

Food & Wine

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Homemade baked beans

<p>Beans are an excellent source of protein and fibre and cooking them yourself means they are healthier and better for your digestive systems. This recipe makes an old-favourite taste even better, a great option for an after-school snack for the grandkids.<br /> <br /><strong>Serves</strong>: Two to four</p> <p><strong>Ingredients</strong></p> <p>1 1/2 cups haricot beans<br /> 2 onions, chopped<br /> 2 cloves garlic, finely chopped<br /> 1 tablespoon olive oil<br /> 1 (425 g) can whole tomatoes, chopped or mixed in a blender<br /> 2 tablespoons tomato paste<br /> 2 tablespoons honey<br /> 2 tablespoons soy sauce<br /> 2 teaspoons basil<br /> 1 teaspoon marjoram<br /> 1/4 teaspoon thyme<br /> 1 cup water</p> <p><strong>Method</strong></p> <p>1. Boil beans for two minutes with six cups of water. Let stand for one to two hours, then discard soaking water.</p> <p>2. Add another six cups of water and simmer for 80 minutes before discarding water. This step must be followed or alternatively, you can use canned beans available from most supermarkets.</p> <p>2. Add oil, onions and garlic to a medium saucepan and cook until browned.</p> <p>3. Add remaining ingredients, stir until boiling. Reduce heat and simmer for 15 minutes. If the mixture appears to thick at any stage, add some additional water.</p> <p>4. Serve as an accompaniment to another dish or as a nutritious snack.</p> <p><em>To read more of Anne’s recipes you can visit her blog <span style="text-decoration: underline;"><strong><a href="http://aussie-products.com.au/category/recipes/">here</a></strong></span> or her Facebook page <span style="text-decoration: underline;"><strong><a href="https://www.facebook.com/buyaustralianproducts?ref=bookmarks">here</a></strong></span>.</em></p>

Food & Wine

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Braised Turkish pork with cumquats and white beans

<p>Forget expensive plane tickets and hotel rooms – you can go on an exotic journey without even leaving the house thanks to this delicious braised Turkish pork recipe that’s perfect for winter.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1.2 – 1.5kg pork scotch roast</li> <li>50g Turkish seasoning</li> <li>2 tablespoons oil</li> <li>1 cup mandarin juice</li> <li>1 cup sugar</li> <li>200g cumquats</li> <li>20g small onions, peeled</li> <li>400g white beans</li> <li>3 cloves roasted garlic</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 170⁰C.</li> <li>Trim roast and roll in the Turkish spices evenly to coat.</li> <li>Heat oil in a large deep pan over a medium-high heat for 2 minutes. Brown the roast well on all sides.</li> <li>Combine the mandarin juice and sugar together and pour over the roast and bring to the boil.</li> <li>Add the cumquats to the pan along with the onions. Cover with the lid and place in the preheated oven at 170⁰C for 1½ hours.</li> <li>Cook the beans in salted water until soft and drain. Blend with the garlic and butter until smooth.</li> <li>Remove roast and rest. Place the liquid back onto the heat and reduce.</li> <li>Serve roast sliced on a bed of bean puree and serve with cumquats and onions and drizzle with sauce.</li> </ol> <p>NOTE: Mandarin juice may be replaced with orange juice or apple juice.</p> <p><em>Recipe courtesy of <a rel="noopener" href="http://www.pork.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork</span></strong></a>. </em></p>

Food & Wine

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This fan theory will change the way you look at Mr Bean

<p>It’s been 25 years since Mr Bean first appeared on our screens, but a new fan theory might just change the way you look at Rowan Atkinson’s popular character.</p> <p>A fan theory on the popular internet forum Reddit claims Mr Bean is actually a character from outer space, and they point to the opening sequence as proof.</p> <p>Reddit user iKomrade said, “At the beginning of an episode, you see a bright light appear on the ground and then it grows bigger and bigger until it stops and Mr Bean falls, which in my opinion, is a comical take on an alien being beamed down from a spaceship.”</p> <p><iframe width="560" height="315" src="https://www.youtube.com/embed/5LCAvh1nvvs" frameborder="0" allowfullscreen=""></iframe></p> <p>Other users argued and expanded on the theory, with one forum users believing he was a human who was once abducted by aliens before being he returned to earth.</p> <p>Redditor chris2webby wrote, “He used to be normal, which is how he has his own apartment, has a girlfriend, and somehow has some spending money.</p> <p>“But then he was abducted by aliens, tested on, and then dumped back onto Earth (which explains the opening to every episode where he falls from a light in the sky). Since he was tested on, it messed with his mind and now he is socially awkward.”</p> <p><iframe width="560" height="315" src="https://www.youtube.com/embed/2_cDB2pR6eY" frameborder="0" allowfullscreen=""></iframe></p> <p>Atkinson gave legs to this theory in an 1993 interview where he gave a brief rundown of a synopsis of a Mr Bean episode that never actually got made.</p> <p>Atkinson reportedly said, “He sees this spaceship landing in a field and he stops the car. He looks up and suddenly the door (lowers) and this bright light comes out of the spaceship and a Mr Bean walks out of the spaceship... and then another Mr Bean and they all shake hands and then 25 more Mr Beans all come out of the spaceship and pat him on the back and say ‘very nice to see you’.”</p> <p>So, what’s your take? Do you think there’s more to Mr Bean than meets the eyes? Or do some people just have too much time on their hands? Let us know! </p>

TV

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Baked beans with chorizo crumbs

<p>You'll never go back to bog-standard baked beans after trying this glammed up version.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 tablespoons olive oil</li> <li>1 large red onion, finely chopped</li> <li>4 cloves garlic, minced</li> <li>5 sundried tomatoes, finely sliced</li> <li>1 red capsicum, deseeded, roughly chopped</li> <li>3 x 400g cans beans, rinsed</li> <li>2 x 400g cans chopped tomatoes</li> <li>1/4 cup apple cider vinegar</li> <li>1/4 cup maple syrup</li> <li>1 teaspoon ground cinnamon</li> <li>1/2 teaspoon smoked paprika</li> <li>100g chorizo</li> <li>50g sourdough bread</li> <li>Fresh coriander and lime juice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat half the oil in a heavy-bottomed saucepan and cook the onion and garlic over medium heat until it begins to stick to the bottom of the saucepan – long, slow cooking develops the flavours, so be patient and cook it slowly.</li> <li>If you're using sundried tomatoes, put them in a small bowl, cover with boiling water and let sit while the onions are cooking.</li> <li>Blend the capsicum with a stick blender (or in a food processor) until finely chopped.</li> <li>Add this, along with the sundried tomatoes (and the liquid, if you have soaked them), beans, tomatoes, vinegar, maple syrup, cinnamon and paprika to the onion, season with sea salt, bring to the boil, reduce the heat then simmer for an hour.</li> <li>While the beans are cooking, crumble or cut the chorizo into small pieces (this will depend on whether your chorizo is more like salami or sausage) and break up the bread to form rough breadcrumbs.</li> <li>Heat the remaining two tablespoons oil and fry the chorizo for several minutes before adding the breadcrumbs and continuing to cook until the breadcrumbs are crunchy.</li> <li>Serve the beans on a good grainy sourdough loaf scattered with the chorizo crumbs, a bit of coriander and a squeeze of lime juice.</li> </ol> <p><em>Written by Emma Boyd. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>

Food & Wine

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Sean Bean reveals his favourite death scene

<p>If there's one actor who knows how to do a good death scene, it's surely Sean Bean.</p> <p>On screen, the English star has been beheaded, pulled apart by horses, crushed by a flaming satellite dish, and skewered with an anchor.</p> <p>Bean has died in roles ranging from Ned Stark in <em>Game of Thrones</em> to agent 006 in <em>Goldeneye</em>. <a href="http://nerdist.com/does-sean-bean-really-die-more-than-other-actors/" target="_blank"><span style="text-decoration: underline;"><strong>Analysis by The Nerdist</strong></span> </a>found he died in a third of his films</p> <p>The actor has now revealed that his favourite death was one shot in New Zealand - that of Boromir in <em>Lord of the Rings: The Fellowship of the Ring</em>.</p> <p>"It's my favourite death scene, and I've done a few," he told <em><span style="text-decoration: underline;"><strong><a href="http://ew.com/movies/2017/04/20/sean-bean-favorite-death-boromir-lord-of-the-rings/" target="_blank">Entertainment Weekly</a></strong></span></em>. "You couldn't ask for a more heroic death."</p> <p style="text-align: center;"><iframe width="500" height="281" src="https://www.youtube.com/embed/sqjfq5gsfYk?feature=oembed" frameborder="0" allowfullscreen=""></iframe></p> <p>Director Peter Jackson considered using CGI arrows but eventually opted for a practical alternative, with Bean wearing a metal breastplate under his costume that the arrows were embedded in.</p> <p>He had to mime getting shot every time the cameras started rolling.</p> <p>Bean said the character's final words, which are gasped to friend Aragorn (played by Viggo Mortensen), were devised by him, Jackson, scriptwriter Fran Walsh and Mortensen over beers the night before the scene was filmed.</p> <p>As a death veteran, Bean had a few words of advice for anyone trying to act out a final moment.</p> <p>"You can't show off," he said. "You can't be vain or posing…. Because every time you die, it's a big f...ing moment!"</p> <p><em>First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>

Movies

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Three-bean stew

<p>As soon as autumn arrives and the weather cools down, I start making this all the time. It’s a warming, hearty dish that tastes lovely served on a hot bed of brown rice or quinoa with a big dollop of Mango Salsa on top. I love the mix of black, butter and cannellini beans; they create such a fantastic mix of textures that satisfies me every time. This is very freezable, so you can make a larger quantity and keep the rest to enjoy as a healthy ready meal for when you’re busy. I never used to eat much onion, as it didn’t agree with me, but I’ve been slowly reintroducing it to my diet… which is why you’re now seeing more of it, too. If you’re not an onion person, feel free to leave it out.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Large glug of olive oil</li> <li>2 celery sticks, finely chopped</li> <li>1 medium onion, finely chopped (optional)</li> <li>Salt and pepper</li> <li>4 garlic cloves, finely chopped</li> <li>2 red chillies, deseeded and finely chopped</li> <li>400g can of chopped tomatoes</li> <li>4 tablespoons tomato purée</li> <li>2 red peppers, finely chopped</li> <li>400g can each of butter beans, black beans and cannellini beans, drained and rinsed</li> <li>Large handful of fresh coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oil in a large saucepan over a medium heat.</li> <li>Add the celery and onion (if using) with lots of salt and pepper, then stir.</li> <li>Cook until the celery is turning translucent, then add the garlic and chillies and cook for a minute, stirring so that nothing catches.</li> <li>Add the canned tomatoes, tomato purée, red peppers and 350ml of water and let it bubble for about 30 minutes, stirring to break down the tomatoes now and then, until the sauce is starting to reduce and the peppers are soft.</li> <li>Once you’re ready to eat, add the beans. They’ll need about 10 minutes.</li> <li>When they’ve had that, turn the heat off and let cool slightly.</li> <li>Serve in bowls topped with a sprinkling of coriander.</li> </ol> <p><img width="188" height="256" src="https://oversixtydev.blob.core.windows.net/media/34604/deliciously-ella-with-friends_188x256.jpg" alt="Deliciously Ella With Friends (2)" style="float: right;"/></p> <p>Mmm, doesn’t that sound delicious!</p> <p><em>These recipes are extracted from</em> <span style="text-decoration: underline;"><strong><a href="http://www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html">Deliciously Ella with Friends</a></strong></span><strong><a href="http://www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html"></a> </strong><em>by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Stir-fried curry of beef with wild ginger, snake beans and holy basil

<p>Transport your tastebuds to Asia with this delicious and flavoursome stir-fried curry of beef with wild ginger, snake beans and holy basil.</p> <p><strong><span style="text-decoration: underline;">Serves</span><span style="text-decoration: underline;">:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons vegetable oil</li> <li>500 g beef fillet or similar, cut into stir fry strips</li> <li>3 tablespoons Prik King Curry paste</li> <li>3 tablespoons fish sauce</li> <li>2 tablespoons dark palm sugar</li> <li>2 tablespoons water</li> <li>6 kaffir lime leaves, roughly torn</li> <li>1–2 tablespoons wild ginger (krachai), shredded</li> <li>200 g snake beans, cut into 2½ cm lengths</li> <li>1 cup holy basil (or Thai or sweet basil)</li> <li>2 large red chillies, deseeded and julienned</li> <li>Steamed jasmine rice, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oil until smoking then add up to half the beef fillet. Stir fry over high heat just until the meat starts to colour. Remove the beef to a plate and repeat for the rest of the beef making sure that the beef does not stew in its juices. Once all the beef is cooked, put back in the pan with the red curry paste.</li> <li>Add the fish sauce, palm sugar, water, lime leaves and wild ginger.</li> <li>Stir fry until the sugar and fish sauce combine.</li> <li>Add the snake beans, basil and red chilli. Stir fry briefly, about 30 seconds, until the basil wilts. Transfer to a serving plate and serve with steamed jasmine rice.</li> </ol> <p><span style="text-decoration: underline;"><strong>Tips:</strong></span></p> <ul> <li>When stir frying quality beef over 300 g, it is best to stir fry in 2 batches, rather than risk ‘stewing’ the meat in the juices that can come out of the beef if the pan is too crowded.</li> <li>In this recipe, substitute the snake beans with green beans if you wish.</li> <li>Krachai, or wild ginger, is also called ‘lesser galangal’ andsometimes called ‘kachai’. This member of the ginger familygives a subtle spicy flavour and works well with seafood. Ithas a light brown skin and yellow interior. It can be difficultto buy fresh, but you can buy it pickled in brine. The bestbrand is called ‘Cock’ imported from Thailand.</li> </ul> <p><em><img width="185" height="210" src="https://oversixtydev.blob.core.windows.net/media/34543/spirit-house_frontcover_hr_185x210.jpg" alt="Spirit House _frontcover _HR (5)" style="float: right;"/></em></p> <p><em>Recipe courtesy of Spirit House The Cookbook by Helen Brierty &amp; Annette Fear, published by <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a></strong></span>, RRP $49.99, available from all good bookstores or online.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine