An anti-monarchy group says it plans to take legal action against London’s Metropolitan Police after several of its members were arrested as they prepared to protest the coronation of King Charles III

De Beers sold the least diamonds since halting sales altogether during the height of the global pandemic, as

Megan Fox has unveiled a new project about terrible men with a collection of poems called Pretty Boys Are Poisonous. The Transformers actress said she has spent her life carrying the weight of men's sins, and explained how her new poetry book is an expression of freedom after years of living in silence. Fox, in collaboration with publisher Gallery Books, shared the exciting news with her 21.4 million Instagram followers. She shared the November 7 launch date, along with a personal statement to give a glimpse of what to expect. Sign up for our free Indy100 weekly newsletter "These poems were written in an attempt to excise the illness that had taken root in me because of my silence. I’ve spent my entire life keeping the secrets of men, my body aches from carrying the weight of their sins," the 37-year-old wrote. She continued: "My freedom lives in these pages, and I hope that my words can inspire others to take back their happiness and their identity by using their voice to illuminate what’s been buried, but not forgotten, in the darkness." Fox's comments were soon filled with shows of support, including from Machine Gun Kelly, who wrote "Proud of you," with a fire emoji. Another added, "I've never wanted to buy a book written by a celebrity until today," while a third penned: "This book is going to ignite 5th wave feminism and I’ve never been so excited for anything." "A beautiful heart. A beautiful woman. Special words for the soul," another added. Meanwhile, one passionate fan gushed: "I’m sorry… my queen releasing a book of poetry the week of my birthday?! Is this real life?!?" Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

The White Sox could find themselves as big time sellers this year's trade deadline with these five players headlining their list of tradable players.There are few teams in the MLB that have imploded and had a worse season than that of the Chicago White Sox. They're currently 32-44 and ...

WATSONVILLE, Calif.--(BUSINESS WIRE)--Oct 17, 2023--

Around 50 ambulances sent to the facility, with people being treated for asphyxiation and burns.

The Minnesota Vikings own the NFL's longest active winning streak at five games despite losing Kirk Cousins to a season-ending injury

Wondering how to watch college football this season? Here are your best options: Best overall

More than 3,000 US military personnel have arrived in the Red Sea aboard two warships, as part of increased deployments after tanker seizures by...

TL;DR: As of May 14, you can grab this Smokeless Non-Stick Indoor/Outdoor Grill on sale

Two Israelis have been arrested for questioning and five others detained following the reported killing of a Palestinian man in the West Bank, Israel Police said in a statement Saturday.