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If you’re looking for basics that don’t feel so, well, basic, allow us to add La Saison Sportive to your roster of sporty, quiet luxury brands. The minimalist boutique embodies slow fashion, focusing on crafting timeless and elegant knitwear. However, La Saison Sportive knits aren’t simply lush sweaters; the brand also produces sustainable merino wool silhouettes that are easy to take care of. These are luxe items designed to be worn every day, not saved for special occasions then requiring a special trip to the dry cleaner’s to fix an accidental spill. The cozy knits are machine washable and constructed from natural yarns to be the perfect pieces for your fall capsule wardrobe.

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Police arrested 150 people overnight in France as the unrest over the killing of a 17-year-old boy during a traffic check spread across the country. The violence also drew sharp reaction from French president Emmanuel Macron who condemned it as "unjustifiable", while speaking at the start of a crisis meeting with senior ministers. The Interior Ministry said dozens of police officers were injured during the clashes. "A night of unbearable violence against symbols of the Republic: town halls, schools and police stations put ablaze or attacked. 150 arrests," said interior minister Gerald Darmanin on his Twitter account. The killing of a 17-year-old – known only as Nael M – on Tuesday during a traffic check in Nanterre, captured on video, shocked the country and stirred up long-simmering tensions between young people and the police in housing projects and other disadvantaged neighbourhoods around France. The purported clip of the incident showed two police officers leaning into the driver-side window of a yellow car. One officer fired into the window before the vehicle pulled. The car then crashed into a post nearby. The victim, who was driving the car, sustained a gunshot wound and died at the scene, the prosecutor’s office said in a statement. A passenger in the car was briefly detained and released, and police are searching for another passenger who fled. Clashes first erupted on Tuesday night in Nanterre, a town west of Paris, and nearby, with violence resuming on Wednesday after nightfall, as the police and firefighters struggled to contain protesters and extinguish numerous blazes. Fires could be seen burning at some intersections in the suburb and protesters shot fireworks at police, video from the suburb showed the national police service reporting skirmishes in multiple cities overnight, from Toulouse in the south to Lille in the north. According to AFP, a prison in Fresnes was also attacked by rioters, with wire agency saying that at least 20 men attacked the jail entrance with fireworks and projectiles. Around 2,000 riot police were deployed to Paris and suburbs, said Mr Darmanin. Multiple vehicles were set ablaze in Nanterre and protesters shot fireworks and threw stones at police, who fired repeated volleys of tear gas. Flames shot out of three stories of a building, and a blaze was reported at an electrical plant. Fire damaged the town hall of the Paris suburb of L’Ile-Saint-Denis, not far from France‘s national stadium and the headquarters of the Paris 2024 Olympics. French soccer star Kylian Mbappe tweeted: "I hurt for my France." Nael’s mother called for a silent march Thursday in his honor on the square where he was killed. French activists renewed calls to tackle what they see as systemic police abuse, particularly in neighborhoods like the one where Nael lived, where many residents struggle with poverty and racial or class discrimination. The government officials including the president earlier condemned the killing of the teen. Mr Macron earlier described the death as “inexplicable and inexcusable” and said “nothing justifies” a young person being killed. He however, called for calm and said the judiciary would do its work. In a Twitter post earlier on Wednesday, Mr Macron said he shared the pain of Nael’s family while also urging “calm and respect”. He however, appeared to soften his language towards the police somewhat, as he expressed gratitude to the forces of law and order who “protect us”. The police officer accused of the killing is in custody on suspicion of manslaughter and could face preliminary charges as soon as Thursday, according to the Nanterre prosecutor’s office. Bouquets of orange and yellow roses now mark the site of the shooting, on Nanterre’s Nelson Mandela Square. Speaking to parliament, prime minister Elisabeth Borne said, “the shocking images broadcast yesterday show an intervention that appears clearly not to comply with the rules of engagement of our police forces”. Deadly use of firearms is less common in France than in the United States, though several people have died or sustained injuries at the hands of French police in recent years, prompting demands for more accountability. France also saw protests against racial profiling and other injustice in the wake of George Floyd’s killing by police in Minnesota. Asked about police abuses, Macron said justice should be allowed to run its course. A lawyer for Nael’s family, Yassine Bouzrou, told the Associated Press they want the police officer prosecuted for murder instead of manslaughter. Additional reporting from the wires Read More French police, protesters clash in multiple towns after 17-year-old killed by police Macron calls fatal shooting of teenager by police ‘inexcusable’ Mbappé and France teammates Maignan, Koundé express criticism after police kill teenager Macron calls fatal shooting of teenager by police ‘inexcusable’ Mbappé and France teammates Maignan, Koundé express criticism after police kill teenager

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As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. 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