France moved closer to securing a carve-out from the European Union’s plans to massively scale up renewable energy

The Archdiocese of Philadelphia has agreed to pay $3.5 million to settle a case alleging one of its priests sexually assaulted a 14-year-old boy nearly 20 years ago, according to the plaintiff's lawyers.

Investigators are set to widen the search for Madeleine McCann after photos belonging to prime suspect Christian Brueckner revealed ‘clues’. Two other areas surrounding Praia da Luz, where Madeleine disappeared in 2007, could be searched by police, the Sun reported. Investigators made the discovery after looking through more than 8,000 photographs belonging to Brueckner. A source told the Sun: “German officers have gone through more than 8,000 pictures belonging to Christian B. That forensic work led them to Barragem - but there are other places that have come up in the pictures too. “Detectives are seeking to work out where they are and why Christian B was taking pictures of those places.” Last week police searched the remote Barragem do Arade reservoir in the Algarve, Portugal, around 35 miles from where the then-three-year-old went missing. The office of German prosecutor Christian Wolters said investigators were acting in response to “certain tips”. The reservoir is known to have been frequented by the latest suspect in the case Christian Brueckner. According to Portuguese broadcaster SIC, the suspect considered the area his “little slice of paradise”. Read More How Madeleine McCann search at reservoir unfolded – and what police found Sixteen years and countless heartbreaks: Where are Madeleine McCann’s family now? Madeleine McCann case: Timeline of the missing child’s disappearance How much has the Madeleine McCann investigation cost?

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Michael O’Neill said his Northern Ireland players were “angry and upset” after teenage debutant Callum Marshall saw a stoppage-time equaliser ruled out by VAR for a marginal decision in Friday’s 1-0 Euro 2024 qualifying defeat to Denmark. Marshall had only been on the pitch for a few minutes when the West Ham youngster flicked on Jonny Evans’ header to find the corner of the net, cancelling out Jonas Wind’s 47th-minute strike and sparking huge celebrations amongst the 1,700 travelling fans. But hearts sank as referee Daniel Stefanski signalled a VAR check that would last a full five minutes, with Tomasz Kwiatkowski taking an age to review the footage before determining that Evans had been fractionally offside when the free-kick was sent into the box. “I thought it was all about ‘clear and obvious’ and the different terminology that we have in different situations,” O’Neil said. “If it takes that long to disallow a goal why would they disallow it in that situation? I don’t know whose call that is. “The referee obviously doesn’t go to the monitor to look at it so whoever is looking at it has to take that decision. But I’m baffled that it took so long, and clearly the margin was so minimal. For me it’s not how the technology should be used.” Jordan Thompson had sent in a free-kick from 40 yards out on the right, with Evans heading it goalwards and Marshall’s flick beating Kasper Schmeichel. “By the time Jonny heads it Jonny is clearly onside so we’re looking pre-the delivery of the ball,” O’Neill said. “Did he gain any advantage? The referee said to me something about 30 centimetres. I don’t know where he gets that from. I'm baffled that it took so long, and clearly the margin was so minimal. For me it's not how the technology should be used. Michael O'Neill “I’m not really sure where we gain an advantage. We won’t get a satisfactory explanation, I know that, so it’s done and we have to move on.” Asked if he wanted his players to use a sense of injustice as fuel going forward, O’Neill added: “I don’t think we need it. We don’t need that to turn around our team to be ready to play on Monday night (at home to Kazakhstan). “We’ll be playing in front of a vociferous crowd who will be proud of how we played tonight. We’re angry and we’re upset but we don’t need that.” O’Neill was seen with a consoling arm around Marshall’s shoulder as the players went to applaud the travelling support. “We’ve put him on because he’s got a lot of potential,” he said. “He’s come on, scored a goal and he’s had the fairytale start to his international career taken away from him. “I put my arm around him and told him there’ll be plenty more goals. He’s a young player with massive potential but it’s heartbreaking to have that taken away from you in that type of scenario.” For all the frustration at the end, O’Neill was proud of the way his young Northern Ireland side had handled the toughest fixture in Group H. An injury to Craig Cathcart took the number of senior players missing to 10, with O’Neill forced to rely on inexperienced players including four teenagers. “It was a tough game but we did very well in the first half to contain them and we managed the game well,” he said. “I felt the second half with the goal got a bit ragged and we should have done better out of possession but our reaction to going a goal down was excellent. At that point you have to stay in the game, it would be easy here to concede again but we didn’t do that. “We knew we could get a bit of play in the last 15-20 minutes and on the basis of the last 15 minutes we deserved to get something from the game and we feel pretty aggrieved that we didn’t.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Wales’ Euro 2024 qualifying defeat to Armenia a necessary ‘slap’ – boss Rob Page Sam Curran claims five as Surrey beat Somerset in top-of-the-table showdown Matt Fitzpatrick keeps US Open defence alive with first professional ace

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CHICAGO--(BUSINESS WIRE)--Jun 7, 2023--

As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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