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As the 36th America’s Cup draws closer, teams need to learn how to fly on two foils in preparation for the launch of their 75ft Cup boats. The British and American Cup teams give us an insight into how this has been going and what crashes look like. Plus, we take a look at SailGP in San Francisco, we preview the 52 SuperSeries fleet and check in with the new names on the podium at the Hempel World Cup Series in Genoa. But if you watch just one feature this month, make sure you see our feature on Thomas Coville, one of the world’s exceptional solo sailors, as he takes us inside his mind and reveals the huge emotional pressure of racing around the world alone.

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voilier ahousa un grand Mercié a la personne qui a fait la soudure

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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Still doing the same hotel, same buffet, same pool… every. single. year? Maybe you think your partner loves it. Maybe they think you do. And so you both end up stuck in the world’s most predictable holiday rerun. But what if this is your sign? To swap the crowded breakfast buffets for breakfast on deck. To trade the same old beach chair for a new horizon every day. To leave behind the copy-paste holiday… and actually experience something new together. With More Sailing, your next adventure is waiting. Don’t repeat last year. Live this year. Discover our sailing trips at https://moresailing.com/ https://www.moresailing.se/ https://www.moresailing.de/ https://www.moresailing.co.uk/ https://www.moresailing.no/

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