The Department of Justice is prepared to seek indictments against multiple figures in former president Donald Trump’s orbit and may yet bring additional charges against the ex-president in the coming weeks, The Independent has learned. According to sources familiar with the matter, the department has made preparations to bring what is known as a “superseding indictment” — a second set of charges against an already-indicted defendant that could include more serious crimes — against the ex-president, and could do so in a number of different venues, depending on how prosecutors feel the case they have brought against him in a Florida federal court is proceeding. Mr Trump’s other legal troubles also appear to be hotting up, with former campaign official Mike Roman reportedly cooperating with investigators probing his efforts to overturn the 2020 election. Sources told CNN on Thursday that Mr Roman, who was involved in the fake electors scheme, has reached a proffer agreement with special counsel Jack Smith’s office. Rudy Guiliani is also said to have taken such an agreement. Meanwhile, three investors in the special purpose acquisition company (SPAC) that took the Trump Media & Technology Group public have been indicted for insider trading. Read More Kevin McCarthy knows he crossed the line with Donald Trump Trump's GOP support dips slightly after his indictment over classified documents, AP-NORC poll finds ‘Any Republican not named Trump’: Paul Ryan says former president is only candidate who would lose to Biden

The highly anticipated follow-up to Diablo III is finally here — well, almost. Diablo IV

The Vatican says Pope Francis is receiving antibiotics intravenously to treat a lung inflammation but that he doesn't have pneumonia

SYDNEY Australian home prices rose for the third consecutive month in May, with the pace of growth accelerating

ATLANTA--(BUSINESS WIRE)--Jun 15, 2023--

By Jason Lange WASHINGTON What could happen on Main Street if Washington's political showdown over the debt ceiling

Find out what Nick Saban had to say after Alabama's 24-10 victory over Ole Miss, including his thoughts on a much-improved second-half.

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

Arizona State announced a self-imposed bowl ban over the weekend for alleged infractions under previous football coach Herm Edwards

Pixie Jacenko, 12, sent her mother the alarming texts, demanding multiple expensive presents, while the PR maven was on a trip to Los Angeles

The Jacksonville Jaguars are treating tight end Josh Pederson like they did Tim Tebow

Chelsea Gray had 20 points and seven assists, Jackie Young added 18 points and the top-seeded Las Vegas Aces beat the Chicago Sky 87-59 to begin a WNBA playoff series