The body of Mary Elizabeth Isbell was discovered by police at the foot of a cliff in Alabama after she was reported missing in 2021. A mother and daughter have been arrested in connection with her death. Police arrested Loretta Kay Carr, 45, and her daughter, Jessie Eden Kelly, 21, this week. Both women have been charged with capital murder. Ms Kelly is in custody in Pennsylvania and is awaiting extradition to face felony charges. According to Dekalb County Sheriff’s Office investigator Nick Brown, the department received a tip on Tuesday that the department deemed credible which lead to the women’s arrests. Two days later, law enforcement discovered Ms Isbell's body at the bottom of a cliff, according to Law & Crime. A chilling photo from 2019 shows Ms Carr standing at the edge of the cliff in the Little River Canyon National Preserve where police allege that she shoved Ms Isbell to her death. The selfie, taken at a high angle, shows the distance between her and bottom of the cliff. "Day trip to Little River Canyon and Falls" Ms Carr wrote in the photo's caption. She noted that the nature preserve was "beautiful and only a little ways from the house". Ms Carr is accused of kidnapping Ms Isbell before shoving her from the cliff, according to prosecutors. Attorneys representing Ms Carr argued that the prosecution does not have enough evidence to hold their client, according to AL.com. Police said the case broke open recently after the DCSO received new information. “Investigators immediately checked the lead and determined it to be credible,” the sheriff's office said in a statement. Shortly after receiving the new information, Ms Carr and her daughter were taken into custody. “This tip, we actually received names that we had been looking at in the beginning,” Mr Brown said, accoridng to WHNT. He said that one of the women was “cooperative” and allegedly provided police with instructions for finding Ms Isbell’s remains. “One of the co-defendants was very cooperative and helped us to lead to Mary’s remains where we recovered them Wednesday,” he said. Human remains were found on 28 June at the nature preserve. They were identified as Ms Isbell's on Friday, which would have been her 39th birthday. She leaves behind a teenage son. The detective noted the brutality of the alleged killing. “It’s very inhuman and brutal what these ladies did to Mary,” he said. “It’s terrible.” It's unclear how, or if, Ms Carr and Ms Kelly knew Ms Isbell before the alleged murder.The events leading up to the alleged abduction are unclear. Before she disappeared, Ms Isbell was a suspect in a theft that occurred in DeKalb County, according to the Daily Mail. The theft involved an apartment where she lived with her boyfriend, James Allen Wright. When Mr Wright was arrested in September 2021 and later released to a rehab facility, Ms Isbell reportedly began drifting, moving from friend's house to friend's house throughout DeKalb County, the Daily Mail reported. Read More Titanic sub update: Presumed human remains recovered from Titan debris to be analysed as new details emerge Murder probe launched as mother ‘dived into sea to save son’ after fall from ferry Girl, 2, found dead at home as man and woman ‘known to victim’ arrested on suspicion of murder

The King’s coronation times with the very start of British cherry season, making this a gloriously seasonal trifle. The fruit is cooked with cherry jam to give just enough of a jelly effect to please those who like a jellied trifle. Add sponge soaked with the sweet nuttiness of amontillado sherry, lashings of rich custard and cream, and this trifle is definitely fit for a king. It’s incredibly quick to prepare, particularly if you make the custard ahead of time (or just buy some pre-made custard!). Best eaten the day you make it. Coronation sherry cherry trifle Ingredients: For the custard: 450ml whole milk 150ml double cream 1 vanilla pod 6 egg yolks 60g caster sugar For the trifle: 650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks 1 jar of cherry (or black cherry) jam, approx 340g 600ml double or whipping cream 100ml amontillado sherry 200g savoiardi biscuits 600ml vanilla custard (see above) 75g dark chocolate Equipment: A straight-sided glass trifle dish, 2.5 litre capacity Method: If making the custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse. Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle. Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl. Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours. Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries. Recipe provided exclusively to The Independent from Borough Market Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Can’t-believe-it’s-so-quick aromatic shrimp curry

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