The focus of Europe’s heat is switching to Spain, with a high risk of wildfires in southern parts

BRASILIA (Reuters) -Brazil's planning and budget minister, Simone Tebet, said on Tuesday that the country's central bank is causing "unnecessary

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In an interview, KSI made it clear that he has a strong desire to 'slap Dillon Danis in the face' if given the chance

Depending on the severity of the injury, the Bengals could be looking at Joe Burrow replacements and these three quarterbacks could be available.The scariest scene for the Cincinnati Bengals transpired at training camp on Thursday when star quarterback Joe Burrow went down with a non-contact inj...

Australia’s online safety watchdog has issued a legal notice to Twitter demanding an explanation of what the social media giant is doing to tackle a surge in online hate since Tesla CEO Elon Musk bought the platform

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With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. Crumble some manouri cheese over, and add your micro basil (optional for garnish/presentation) . Read More How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu

Serbian tennis star Novak Djokovic left a political message on a TV camera lens at the French Open in response to violent clashes in Kosovo.

Harry Kane insists he will relish the “new pressure” of challenging to win titles every year at Bayern Munich and knows success in Germany can put his name in the Ballon d’Or conversation. It has been a whirlwind week for the England captain after he departed boyhood club Tottenham on Saturday for an initial £100million fee, which could rise to £120m with add-ons. Kane made his Bayern debut later that same night in the DFL-Supercup but his wait for a first trophy goes on after RB Leipzig inflicted a 3-0 defeat on the Bundesliga champions. The 30-year-old is eager to add team success to a host of individual honours on his CV during his time in Munich. “A lot of people talk about the trophies and why I came here, but ultimately it was to improve,” Kane told Sky Sports. “To feel a new pressure of having to win titles every year, having to go far in the Champions League and pushing myself to that limit. “I think if you’re winning games, winning titles, winning Champions Leagues and I’m the one playing up front, it more than likely means I am scoring goals so that allows you to win other individual awards. “But that all comes from what you achieve as a team. That’s my focus first and foremost and that all starts on Friday. “We have a long season ahead. A lot of pressure for Bayern Munich to win the league and go far in the Champions League. That is what I am excited to try and challenge myself with.” An outstanding 2017 resulted in Kane finishing 10th in the Ballon d’Or list but Spurs have endured a difficult few seasons since they made the Champions League final in 2019. With Kane aware his chances of winning silverware were reducing at Tottenham, the forward made the decision to leave the north London club after a 19-year association. He hinted part of the decision to leave Spurs was to play in the Champions League and have no regrets at the end of his career. Kane added: “If you’re winning your league, winning the Champions League and we obviously have the European Championship next summer as well, I think as we’ve seen with the Ballon d’Or, you have to be winning team trophies to achieve that. “Yeah, if I am scoring goals and we’re winning trophies then of course that will come into question, but it is not really what my focus is on right now. A lot of people talk about the trophies and why I came here, but ultimately it was to improve Bayern Munich forward Harry Kane “I’ve always said throughout my whole career I never want to retire and feel like I could have done more or pushed myself more. That was a big part of the decision-making coming here. “I felt like to improve and to get better I had to be playing at the highest level. “Of course I want to win every competition that I play in, that’s the goal every season but when you finish your career, you want to make sure you pushed yourself to the limits and that’s what I’ll continue to do.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Jurrien Timber set for lengthy absence as Arsenal reveal he needs surgery Massive congratulations – Harry Kane lauds Lionesses after win over Australia England book place in World Cup final – The Sydney victory in pictures

Russian officials say air defenses intercepted drones heading toward three of the country’s western regions

By Gustavo Palencia TEGUCIGALPA (Reuters) -At least 41 people have died in a Honduran women's prison, a spokesperson from the