He was, in every sense, the perfect baby.

Prince George, who will one day be king and head of the Church of England, was calmness personified throughout his half-hour christening ceremony today. t may have been !the first time he"s been #uiet all day$, as his father, the %uke of Cambridge, &oked before the ceremony, but the three-month-old Prince showed he has the temperament for the big occasion as he took the whole thing in his stride. 'he only thing missing was a smile, though at three months old, it would have been unfair to expect that even from a royal baby. 'he couple had insisted all along that the service would be an !intimate$ affair, but &ust how intimate only emerged when (ensington Palace released the guest list, which ran to &ust )) names. Prince George, on only his *+th day in the world, had more than a look of the baby Prince ,illiam about him as his father gently jogged him up and down to keep him #uiet. -ust as he had done on the day he left hospital, the Prince appeared to offer a slight royal wave as he was greeted by the .ueen, though some sleight of hand by the %uke may have had more than a little to do with it. His Honiton lace robe, perfectly complemented by the %uchess"s outfit, was an exact copy of the original worn by .ueen /ictoria"s eldest daughter, /ictoria, Princess 0oyal, in 12+1 and used for all subsequent royal christenings including the .ueen, her children and grandchildren. 'he replica was hand-made by the .ueen"s dressmaker 3ngela (elly and was first worn by the %uke"s cousin, /iscount 4evern, in )552. Prince George was baptised in the 16in high silver gilt 7ily 8ont, made for .ueen /ictoria"s children, which is usually kept with the Crown Jewels and has been used for every royal christening since, with the exception of Princess Eugenie. 9sing water from the 0iver -ordan, where Christ was baptised by John the Baptist, the 3rchbishop made the sign of the cross on Prince George"s forehead and trickled water on his head three times to symbolise the Holy 'rinity. Source: The Telegraph calmness personified : a megtestes;lt nyugalom christening - keres<tel= temperament - temperamentum occasion - esem>ny to take something in ones stride : k;l?n?sebb meger=ltet>s n>lk;l csin@l valamit though - hab@r to expect : elv@rni valakit=l valamit to insist : ragas<kodni valamihe<, kitartani valami mellett all along : eg>s< id= alatt to emerge : el=bukkanni, kider;lni to jog : gyereket h?c?gtet to appear : valamilyennek tAnik slight : enyhe, aprB sleight of hand - bAv>s<mutatv@ny lace robe - csipkeruha exact copy : pontos m@sa original - eredeti

subsequent - k?vetke<= hand-made : k><imunk@val k>s<Ctett silver gilt : aranyo<ott e<;st Crown Jewels - korona>ks<erek with the exception of : valami kiv>tel>vel to baptise : megkeres<telni John the Baptist : (eres<tel= 4<ent -@nos to trickle - csorogni

8ish and chips is the classic English take-away food and is the traditional national food of England. t became popular in the 12D5Es when railways began to bring fresh fish straight from the east coast to the our cities over night. 'he fish Fcod haddock plaiceG is deep fried in flour batter and is eaten with chips. !raditionally, the fish and chips are covered with salt and malt vinegar and, using your fingers, eaten straight out of the newspaper which they were wrapped in. How-a-days small wooden forks are provided and the fish and chips are wrapped in more hygienic paper. n the north of England, fish and chips is often served with I mushy peasI Fmashed processed peasG. takeaway food - >tel elvitelre traditional - hagyom@nyos national food - nem<eti >tel to become popular - n>ps<erAv> v@lni railways - vasJt straight - egyenesen cod - t=kehal haddock - foltos t=kehal plaice - lep>nyhal deep fried - forrB, b= ola&ban kis;t?tt batter - t>s<ta FnyersG traditionally - hagyom@nyosan malt vinegar - mal@ta ecet wrapped - becsomagolt wooden fork - fakan@l provided - felt>ve ha mushy - p>pes mashed peas - borsBp;r> processed - feldolgo<ott "#C$%#& $ngredients&

oil, for deep frying +K16Lg thick cod or haddock fillets, taken from the head end rather than the tail end of the fish ))Lg four, plus eKtra for dusting

salt and freshly ground black pepper M55ml fridge-cold lager D-2 large potatoes

%reparation&

%reheat the oven to 1L5CNGas ) and preheat the oil to 1)5C. 8or the chips, peel the potatoes and cut into whatever si<e you prefer. ,ash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 2-15 minutes, until they are soft but still pale. Check theyEre cooked by piercing with a small, sharp knife. 7ift out of the pan and leave to cool slightly on greaseproof paper. $ncrease the heat of the fryer to 125C. 'eason the fish and dust lightly with flour. 'his enables the batter to stick to the fish. 'o make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little eKtra beer if it seems over-thick. t should be the consistency of very thick double cream and should coat the back of a wooden spoon. 4eason with salt and thickly coat ) of the fillets with the batter. Carefully place in the hot fat and cook for 2-15 minutes until golden and crispy. "emove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining ) fillets in the same way. Once the fish is cooked, return the chips to the fryer and cook for )-M minutes or until golden and crispy. 'hake off any excess fat and season with salt before serving with the crispy fish. f liked, you can serve with tinned mushy peas and bread and butter, for the authentic eKperienceP

deep frying : forrB ola&ban valB s;t>s tail : farok dusting : behint>s freshly ground : frissen =r?lt fridge-cold lager : QhAt=hideg$ vil@gos s?r to preheat : el=melegCteni to peel : megh@mo<ni whatever : b@rmilyen to deain : lecs?p?gtetni to pat : tapogatni, pakolni tea towel : konyharuha fryer : frit=< to allow somebody to do something - hagyni, hogy valaki csin@l&on valamit gently : Bvatosan, finoman pale : s@padt to pierce : @ts<Jrni slightly : enyh>n greaseproof paper : <sCrpapCr

to increase : n?velni to season : fAs<ere<ni batter : nyers t>s<ta to stick : ragadni to sift : s<it@lni pinch : csipet to whisk : habver=vel ver thick : sArA consistency : @llag double cream : te&s<Cn to coat : befedni wooden spoon : fakan@l carefully : Bvatosan crispy : ropogBs to remove : elt@volCtani, kivenni to shake off : ler@<ni excess : tJl sok R, tJl<ott

%ies and puddings Pies and puddings are related phenomena in Sritish culinary history. (riginally, both solved the problem of preparing dinners made with less eKpensive meats. Pies covered a stew or other ingredients with a crustT puddings were made from butcherEs scraps tucked into a sheepEs stomach, then steamed or boiled. Pies have remained pies, although, in addition to savoury pies, there now eKist sweet variations, which tend to have two crusts or a bottom crust only. Over time, however, in a confusing development, pudding has become a more general term for a sweet or savoury steamed miKture - as well as a word that describes desserts in general. 8or eKample, black pudding is actually made with pigEs blood. ,hereas plum pudding is a Christmas treat consisting of a steamed cake of beef suet and dried and candied fruits soaked in brandy. 3nd, of course, one canEt forget rice pudding.

related - ?ss<ef;gg= phenomena - &elen>g originally - eredetilg to solve - megoldani stew : p?rk?lt, ragu crust : h>&, ittU pite t>s<ta scrap : aprBl>k, marad>k FhJsG to tuck into - belet?mk?dni to remain - megmaradni in addition to - r@ad@sul savoury - sBs confusing : <avaros, <avarba e&t= black pudding : v>res hurka

to consist of : valamib=l @llni suet - faggyJ 'teak and kidney pudding

4E0/E4 +-L C37O0 E4 PE0 4E0/ HGU L*5 83' PE0 4E0/ HGU M5g L55g braising steak, diced + lambs" kidneys, halved cored and quartered 1 medium onion, sliced 1 medium carrot, chopped fresh sprigs of thyme or 1 tablespoon thyme leaves 1 tablespoon dried miKed mushrooms, optional ) V level tablespoons plain flour salt and freshly ground black pepper 1L5ml warm beef stock ,orcestershire sauce 8O0 'HE ')#! %*'!"+U )L5g plain flour 1 level tablespoon baking powder pinch of salt 1)Lg light suet 1 level teaspoon English mustard powder 1.)L-1.L litre pudding basin, buttered 1. 'o make the suet pastryU 'ift the flour, baking powder and salt into large bowl. WiK in the suet and mustard powder. 3dd about 1L5ml cold water and work to a soft suet dough. 0oll into a ball and let it rest in the bowl for a1L minutes while you prepare the filling. ). WiK the steak, kidney, onion, carrot, thyme, mushrooms, if using, and flour with lots of seasoning in a large bowl. M. "oll out the suet dough on a lightly floured surface, to a circle about 1 cm thick, so that it is generously large enough to line the basin Fmeasure with a piece of string down one side, across the bottom and up the other side of the basin, then add on about ).LcmG. +. Cut a quarter segment out of the circle and set this aside Fin a ballG to make the lid. 7ine the basin with the pastry, overlapping the cut edges to make a good seal. Sring the pastry up and over the sides. L. 4poon the meat and vegetables into the lined basin, packing them down. Pour in the stock and a few shakes of ,orcestershire sauce. 0oll out the pastry for the lid, to a round that &ust fits the top. Brush round the top edge of the pastry with a little water and put the lid on. %inch and press the edges together to seal them well. D. Cover with a piece of buttered baking parchment, with a L cm pleat in it, and foil, also pleated. 'ecure with string. Put in a steamer or on a trivet in a large pan halfNfilled with boiling water. Cover with a tight-fitting lid and steam

for MV-+ hours. Check and top up with boiling water every half-hour. 'ake it out of the steamer and leave it to rest for 15-1L minutes before removing the foil and paper. 7. 4erve the pudding from the basin or turn out on to a dish that will catch the gravy. 4erve with steamed cabbage. Not suitable for freezing. braising steak - marha s<egy diced , kock@<ott kidney : vese halved - f>lbe v@gott cored - k?<ep>t, bel>t kis<edve quartered : negyedelt optional , v@las<thatB level tablespoon - csapott ev=kan@l beef stock - marha alapl> suet pastry : h@&ast>s<ta pinch : csipet pudding basin - magas oldalJ ker@miat@l to sift , s<it@lni to roll out : kinyJ&tani floured surface - lis<te<ett fel;let to line : kib>lelni quarter segment : negyedk?r overlapping : @tfed to make a good seal - &Bl <@r&on to pack sth down : belenyomkodni to brush - ecsettel kenni to pinch and press - ?ss<ecsippenteni >s ?ss<enyomni baking parchment : s;t=papCr pleat : beha&t@s to secure : r?g<Cteni steamer : g=<?l= trivet : @llv@ny tight-fitting - &Bl <@rB to top up : fel?nteni to turn out : kiborCtani gravy - s<aft, m@rt@s

3 cat that became an internet sensation due to the apparently grumpy looking expression on her face has won an award. Grumpy Cat, real name 'ardar 4auce, was handed a -ifetime *chievement *ward at 'he 8riskies in Hew Xork. Owner 'abatha Sundesen was presented with a gold-plated cat-shaped statue at the cat food brandEs second annual cat video awards. 'he award was given to the seemingly moody feline for Idoing the most to help cats take over the internetI. *ccording to 'abatha the 1-year-old pet catEs permanently grumpy-looking face is actually due to feline dwarfism. Grumpy Cat became an internet

sensation after her picture was posted to the social news website 0eddit by 'abathaEs brother Sryan last year. 'he image went viral and now 'ardar has her very own 8acebook page, with over 1.M million likes, 'witter account, with 11D,555 followers, and has launched a new book. sensation - s<en<@ciB grumpy - morcos expression - arckife&e<>s to win : nyerni -ifetime *chievement *ward : >letmAdC& gold-plated - aranyo<ott statue - s<obor seemingly : l@ts<Blag moody : ross<kedvA feline : macskaf>le to take over : @tvenni FhatalmatG according to - s<erint permanently - @llandBan dwarfism - t?rpen?v>s to go viral : hirtelen elter&ed to launch : piacra dob