A man has been formally charged with the murder of an 11-year-old British girl who was shot dead in Brittany, France on Saturday evening. Dirk Raats, 71, spoke briefly on Monday evening as he was formally charged with the murder of Solaine Thornton, 11, and the attempted murders of her parents Adrian and Rachael Thornton, 52 and 49 respectively. Solaine Thornton died after she was allegedly shot while playing on swings in the garden of her home in France. The couple’s younger daughter, Celeste, eight, managed to get away unscathed to raise the alarm in the Brittany hamlet of Saint-Herbot, near Quimper. Officials have since said Solaine was “not the target” of a fatal gunshot which killed her outside her home in France. Speaking at a press conference on Monday, public prosecutor Camille Miansoni said: “It would seem that he was not aiming at the little girl.” On Monday, Mr Raats was taken from a secure police station for a 10-minute appearance before a judge at Brest Criminal Court. Speaking in court, he said: “It’s so horrible what happened. I don’t understand,” after judges confirmed a test showed he was ‘on drugs’ on Saturday. The court heard that Mr Raats had worked as a photographer, shepherd and career for the handicapped before retiring to France some five years ago. Anne Guillerme, his defence barrister, said he had “no criminal record” and may have psychiatric problems. However, an evaluation performed since Mr Raats’s arrest showed there is no evidence he is “unhinged”, the public prosecutor said. Mr Raats was remanded in custody following the charges, and could spend the rest of his life in prison if found guilty at trial. The 71-year-old’s wife, who was named as Marlene van Hook, also in her 70s, was meanwhile being questioned on suspicion of concealing a weapon. Miansoni confirmed both Mr Raats and his wife “tested positive for alcohol and cannabis” at the time of their arrest. The two sets of near neighbours had been involved in a dispute dating back at least three years. Mr Raats had reportedly been in a “conflict” with the family over a plot of land beside their properties for “several years”, state prosecutor Carine Halley said. Meanwhile, a resident claimed Mr Raats regularly complained about the family cutting down trees to make way for children’s play equipment, including swings. “He was also regularly upset about the noise the family made, even though it didn’t bother anyone else – it was mainly just kids having a nice time,” the resident said. Ms Halley explained initial evidence suggests the suspect “retreated” to his house where he barricaded himself in with his wife after shooting at the family. The Intervention Group of the National Gendarmerie tactical unit was called to the scene, and a negotiator persuaded the couple to give themselves up. They were then arrested. Solaine’s grandfather, Irvin Thornton, reportedly told the Sun newspaper “she didn’t stand a chance”. He said his son, Adrian, is in a coma. A spokesperson for the Foreign, Commonwealth and Development Office said: “We are providing consular assistance to a British family following a shooting in France and are in contact with the local authorities.” Read More Gunman ‘not aiming’ at schoolgirl from British family, prosecutor says British girl shot dead in France ‘by neighbour who complained about noise and cutting trees’ Schoolgirl from British family shot dead by neighbour in France Gunman ‘not aiming’ at schoolgirl from British family, prosecutor says Schoolgirl from British family shot dead by neighbour in France Schoolgirl from British family shot dead in France – reports

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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. 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