Duane 'Keefe D' Davis was indicted on charges of murder with the use of a deadly weapon in connection to Tupac Shakur's death

Both Bad Bunny and Logan Paul have impressed WWE audiences since making their in-ring debuts and now WWE Women's World Champion Rhea Ripley has revealed why both celebrities have found so much success in wrestling. "Bad Bunny, he loves WWE. He watched it growing up, he loves everything about it, like he's a true fan. So him coming into WWE, I didn't really have a problem with because you could see the passion behind it. Like he was so excited, he trained, he got better, and he just like persevered and wanted to have a fantastic match. And him and Damian Priest, I want to say, had the best match at Backlash. It was absolutely insane. Sign up to our free Indy100 weekly newsletter "And then Logan Paul, he is such an athlete. Yes, he's not around as much and I'm not entirely sure how much he does love the business, but there's that little bit of passion where you could see how excited he gets when he is in the ring and that's cool to see. "So whoever it is that comes in next, I don't know who I would want to come in as long as they respect the business and they have passion behind it because so many of us dedicate years of our life and throw away time with our family to be here doing the one thing that we love. So a little bit of respect on the wrestling world would be fantastic."‘ WWE brings Money In The Bank to The O2 in London on Saturday 1st July. For tickets visit: https://www.wwe.com/event/money-in-the-bank. Fans can tune in on the WWE Network.’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.

(Corrects Volker Turk's job in paragraph 4 to U.N. human rights chief from U.N. Sudan envoy) KHARTOUM (Reuters) -The U.N.

A federal judge has ordered Mississippi’s largest electric utility to turn over information on customers in and around the capital city who might be using water without paying for it

Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

A businessman who claimed to operate a high-end concierge service featuring custom credit cards crafted from solid gold

WWE has recently been under fire from Joe Rogan for employing 'fake moves'

NME’s Keith Altham sat down to talk with Jimi Hendrix on September 11, 1970, one week before the singer's death

As the Women's World Cup reaches day five, fans are set to finally see the great Marta turn out in her sixth World Cup.

A victorious President Ilham Aliyev said he had achieved a decades-long "Azerbaijani dream" by retaking Nagorno-Karabakh from ethnic Armenian separatists, as he raised his country's flag in the...

Bailey Zappe couldn't hold the secret in any longer. He appears to be the starting quarterback for Week 13 for the New England Patriots.

Lando Norris denied Max Verstappen a practice double by setting the pace for Sunday’s Dutch Grand Prix – after Daniel Ricciardo crashed out and was taken to hospital. More than 300,000 spectators will descend on the coastal town of Zandvoort, 30 miles outside of Amsterdam, as Formula One emerges from its summer slumber. The majority of whom will do so in the expectation of watching Verstappen march to his ninth consecutive victory – equalling a record set by Sebastian Vettel for Red Bull in 2013 – as he closes in on a hat-trick of world championships. But McLaren’s Norris raised the suggestion he could spoil Verstappen’s homecoming party after he ended the day with the fastest time. While practice speed is treated with caution, the British driver edged out Verstappen, who was fastest in the first running, by just 0.023 seconds. The impressive Alex Albon finished third for Williams, one place ahead of Mercedes’ Lewis Hamilton. The seven-time world champion finished three tenths adrift in his Mercedes with team-mate George Russell only 14th in the order. The second session was suspended after just 10 minutes when Norris’ team-mate Oscar Piastri and AlphaTauri’s Ricciardo crashed out at the same corner. Australian Piastri, who has enjoyed an impressive rookie campaign, lost control of his McLaren through the banked left-handed Turn 3 before slamming into the barriers. Moments later, Ricciardo, who appeared distracted by the sight of Piastri’s wounded McLaren, locked up under braking before following his compatriot into the tyre wall. “Ah f***, my hand, f***,” the 34-year-old said over the radio after the incident. Both men played no further part in the running as their damaged cars were towed back to their respective garages. Ricciardo was still holding the steering wheel as he hit the wall, and he was taken to the medical centre. He was then pictured leaving with his left arm in a sling, and was subsequently taken to a nearby hospital for further checks on his wrist, raising some doubt over his participation for the remainder of the weekend. Ferrari have endured a lacklustre campaign and there was little for the Italian giants to cheer on Friday, with Charles Leclerc 11th and team-mate Carlos Sainz 16th. Ricciardo’s team-mate, Yuki Tsunoda, finished fifth with Pierre Gasly sixth and Sergio Perez, 125 points behind Verstappen in the drivers’ championship, seventh. Read More F1 returns with the now inevitable question: can anyone beat Max Verstappen? Lewis Hamilton gives blunt response to Felipe Massa’s legal action over 2008 F1 title F1 2023 race schedule: When is the Dutch Grand Prix? F1 Dutch Grand Prix LIVE: Practice updates and times as Formula 1 returns F1 returns with the now inevitable question: can anyone beat Max Verstappen?