Ricky Martin and Jwan Yosef are divorcing after six years of marriage.

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Dunne is ranked No 2 in the On3 NIL 100, the first of its kind and de facto ranking of high school and college athletes based on their NIL valuations

I didn’t grow up eating crab, but I absolutely love the sweetness, which you can’t really get from any other seafood,” says former Bake Off winner Nadiya Hussain. “This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.” Crab bhuna Serves: 4 Ingredients: Oil, for frying 4 cloves of garlic, crushed 2 red onions, finely diced 2 red peppers, finely diced 3 mild red chillies, finely diced 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g green beans, finely sliced 3 x 145g tins of shredded crab meat in brine, drained Large handful of chopped fresh coriander Method: 1. Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden. 2. Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left. 3. Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes. 4. Take off the heat, add the chopped coriander and mix through to serve. Saag aloo chicken jalfrezi “This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all,” says Hussain. “This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.” Serves: 4 Ingredients: Oil, for frying 3 dried red chillies 4 cloves of garlic, thinly sliced 400g tin of cream of tomato soup 1½ tsp salt 4 tbsps brown sauce 4 tbsp art masala mix 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin of potatoes, halved 200g cooked chicken 80g fresh baby spinach Handful of fresh coriander 2 spring onions, thinly sliced For the art masala mix: 28g cardamom pods 3g bay leaves 34g fennel seeds 100g cumin seeds or ground cumin 38g ground cinnamon 100g ground turmeric 44g chilli powder 200g curry powder Method: 1. To make the art masala mix, use a spice grinder. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Whack them in and blend to a fine powder, then pour out into a large bowl. Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well-blended. Now for the cinnamon. I prefer to use ground cinnamon as it’s readily available and will save you from having to crush something quite hard – why should we if we don’t need to? Add to the bowl and mix. Chuck in the ground turmeric and mix. Add the chilli powder and mix. Lastly, add the curry powder and give everything a good stir. Transfer into a jar or jars and you are ready to go! 2. Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown. 3. Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. 4. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan. Take off the heat and stir in the spinach until just wilted. 5. Serve the curry immediately with the coriander and spring onion sprinkled over. Milk fudge flapjack “This includes two of my favourite things and I have made their worlds collide,” says Hussain. “Flapjack – sticky, sweet and oaty – topped with a spiced Indian milk fudge. Why have one world when you can build a bridge between two?” Makes: 12 Ingredients: For the flapjack: 250g unsalted butter, plus extra for greasing the tin 180g golden syrup 180g caster sugar 500g porridge oats 2 tsp almond extract For the milk fudge: 60g unsalted butter 200ml double cream 60g caster sugar 6 cardamom pods 100ml condensed milk 250g semi-skimmed milk powder, blitzed in a processor to remove any lumps 100g toasted almond flakes Method: 1. For the flapjack, start by putting the butter, golden syrup and caster sugar into a pan and warming it all through until the butter has melted and sugar dissolved. Take off the heat. 2. Preheat the oven to 160C fan and line and grease the base and sides of a 20cm square cake tin. 3. Add the oats to a bowl, pour in the melted butter/sugar mix and add the almond extract. Stir the mixture till everything is well combined. Tip into the prepared tin and flatten, making sure to pat down so everything is well compressed. 4. Pop into the oven and bake for 30 minutes. When the flapjack is ready, it will be golden around the edges and lighter in the centre. Take out and leave to cool completely, then chill in the fridge so we have a firm base for our fudge to sit on. 5. For the milk fudge, put the unsalted butter, double cream and caster sugar into a pan and mix till the sugar has dissolved. 6. Crush the cardamom pods, remove the husks and crush the black seeds. Add to the sugar mix. Stir in and then add the condensed milk and semi-skimmed milk powder. Bring to a gentle simmer over a medium heat and keep stirring till the mixture is thick and coming away from the sides of the pan. 7. Spoon the mixture right on top of the flapjack and press into an even layer. Sprinkle over the toasted almond flakes and press them in. 8. Leave to cool in the tin and then leave to chill in the fridge. Cut into squares and they are ready. ‘Nadiya’s Simple Spices’ by Nadiya Hussain (Penguin Michael Joseph, £26). 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Aerial footage shows a partially collapsed bridge over the Alberche river in Spain after torrential rain caused flash flooding across parts of the country. The Alberche runs through the provinces of Avila, Madrid and Toledo in central Spain, where emergency services were involved in almost 1,200 incidents in the region overnight. Helicopter footage of the collapsed structure was shared on social media by Madrid’s security and emergency agency on Monday morning (4 September). The sudden torrential rain that hit Spain transformed streets around the capital - as well as other coastal areas - into muddy rivers.

Kyle Walker believes England have enough players with big-match experience to challenge for Euro 2024 glory – if they can perfect their mentality. England rounded off 2023 with a forgettable 1-1 draw in North Macedonia on Monday night having already assured their spot at next summer’s finals by beating Italy last month. Gareth Southgate’s side ended the calendar year unbeaten and topped Group C of Euro 2024 qualifying in the process. The Euro 2020 runners-up will now be top seeds for December’s group-stage draw in Hamburg as England target their first major silverware since 1966. Walker insists they ended the year well despite having already secured qualification amid criticism of the performances in North Macedonia and in the 2-0 Wembley win over Malta. “I don’t think there’s really been a drop off,” he told Radio 5Live. “There’s been a good win against Malta. Okay, if you go and score eight everyone says you should have gone and scored eight- if we don’t score eight it’s a problem. We're all mature, we've all been in big situations, Whether it's Champions League finals, fighting for the Premier League, semi-finals of a World Cup, finals of the Euros Kyle Walker “So it’s three points. Never mind if it’s an eight or 1-0, it is still three points on the board. We know coming here, we should win. We should win but the campaign and the group is wrapped up and it was always going to be a difficult one. “But I said at the start of the team talk that it’s about mentality now, we’ve got the group of players that we’ve had for a number of years now. We’re all mature, we’ve all been in big situations, whether it’s Champions League finals, fighting for the Premier League, semi-finals of a World Cup, finals of the Euros. “Now it’s about our mentality. Now it’s about mentality on the field and off the field to make sure that we take this country to where it deserves and that is to hopefully pick up that European trophy.” Walker, 33, has been installed as Manchester City captain this season but sported the armband for his country for the first time in Monday’s draw. “It was a really proud moment when the manager pulled me aside this afternoon and told me that I would be leading the team out,” he added. “Obviously I’m doing that for Manchester City now but to do it for my country is a real big step in the right direction and another thing I’ve ticked off my list. “We had to be patient and try and break them down. They had a back five and it’s always going to be tough but that’s no excuse. “We know that we should be coming here, taking three points and getting on the plane back home and celebrating qualifying with a good end to the campaign. “But listen, we’ve qualified and let’s not underestimate that. We’ve qualified for a major tournament once again and that’s what we needed to really do.” Read More Phil Taylor to retire at the end of World Senior Darts Tour in 2024 On this day in 2007: England fail to qualify for Euro 2008 after Croatia defeat Jalen Hurts grabs double as Philadelphia Eagles avenge Super Bowl loss Gareth Southgate hails Rico Lewis after strong England debut in North Macedonia Michael O’Neill calls Northern Ireland win over Denmark step in right direction Rob Page: Wales not entertaining Euro 2024 play-off talk before Turkey qualifier

A huge majority of association members have voted no confidence in the commissioner.

French club Nantes has fired coach Antoine Kombouaré with four league games left to play and the team deep in relegation trouble

Oil prices are sliding and so are energy companies as concerns over a potential recession reemerge amid a host of potential economic headwinds

There’s nothing unusual about the Cincinnati Bengals being 5-4 at this point of the season, but they may look back on their early struggles and Sunday’s loss to visiting Houston as too much to overcome this year

The BBC's Andrew Harding reflects on his years in a country of increasingly stark contrasts.