One person has been killed as some Kenyans angered by the rising cost of living are back on the streets Wednesday in the latest of a series of protests

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A bloc of Republican hardliners took down the GOP leadership's efforts on two bills this week, a move they said was retaliation for Speaker Kevin McCarthy's deal with President Joe Biden to suspend the national debt limit.

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Max Verstappen must be considered among the greatest drivers in Formula One history, Red Bull team principal Christian Horner has said, following the Dutchman’s landmark win at the Canadian Grand Prix. Verstappen’s emphatic lights-to-flag victory on Sunday was the 41st of his career, putting him level with triple world champion Ayrton Senna. Only Lewis Hamilton (103 victories), Michael Schumacher (91), Sebastian Vettel (53) and Alain Prost (51) have won more races than Verstappen, who is still only 25. Verstappen, who started from pole in Montreal following a fine display in Saturday’s wet-dry-wet qualifying session, has triumphed at six of the opening eight rounds this year to open up a commanding 69-point championship lead. Fernando Alonso finished second for Aston Martin with Mercedes’ Lewis Hamilton third. “What we are witnessing with Max is the emergence of another mega talent,” said Horner. “You can start talking about him in the same sentence as the greats now after he matched Ayrton Senna. “I thought the podium today was very apt actually, in terms of the last couple of decades of Formula One, with Max, Fernando and Lewis up there. “Max just keeps delivering at such a high level. The race was fantastic but to take pole position in conditions that were continually changing, and his ability to adapt to whatever grip level he had, was Max at his best.” Verstappen has won four consecutive races and 15 of the last 19 in F1. Red Bull also remain unbeaten this year, and there remains a distinct possibility that the team from Milton Keynes could make history by winning every race in a single campaign. Hamilton recorded his second consecutive podium finish in his revamped Mercedes machine, but despite the Silver Arrows’ upturn in form, and with 14 rounds still remaining, the seven-time world champion believes Red Bull could complete a perfect campaign. “I know what I am faced with and there is nothing I can do about Red Bull’s amazing performance,” said Hamilton. “It is likely that they will win every race this year unless the Aston Martins and us can provide a lot more performance or if their car doesn’t finish. “It is not a frustration. We have got work to do and I am happy to be back in the mix and I am just hoping that at some stage we are level so we can get back to some of the good races we had in 2021.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen aims to ‘keep winning’ after matching Ayrton Senna’s 41 victories Max Verstappen claims pole position during rain-hit qualifying for Canadian GP Lewis Hamilton fastest as practice for Canadian Grand Prix finally gets started

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John Warnock, who helped invent the PDF and co-founded Adobe Systems, has died

Layers of potato interleaved with clotted cream, spinach, a hint of garlic and nutmeg – a dish that will bring you together with people you love,” says chef Emily Scott. “Wild garlic is a perfect replacement for the spinach, when it is in season. It has a subtle fragrance and works in pesto, risottos, pasta, scones and here in this delicious dauphinoise.” Dauphinoise potatoes with spinach and clotted cream Serves: 8 Ingredients: 50g (2oz) unsalted butter 300g (10½ oz/1½ cups) clotted cream 150ml (5fl oz/scant 2⁄3 cup) creme fraiche or Rodda’s double (heavy) cream 1 whole nutmeg, for grating 1.2kg (2lb 10oz) waxy potatoes, peeled (Desirée potatoes work well) 900ml (30fl oz/3½ cups) full-fat milk 2 bay leaves 1 garlic clove, halved lengthways 200g (7oz) baby spinach, washed and stalks removed (wild garlic is a perfect alternative when in season) Cornish sea salt and freshly ground black pepper Method: 1. Preheat the oven to 160C (140C fan/320F/gas 2). Grease the sides and bottom of an oven-to-table dish with a little of the butter and set the rest aside to use later. 2. Place the clotted cream and creme fraîche in a bowl and stir together, then add a pinch of sea salt, some black pepper and a grating of nutmeg. 3. Cut the potatoes into 2.5mm (1⁄8 in) slices. Place them in a heavy-based pan and cover with the milk, then add a good pinch of sea salt, another grating of nutmeg, the bay leaves and garlic. Bring to the boil and cook for 10 minutes (be careful – the bottom of the pan can catch). Drain, discarding the milk, garlic and bay leaves. 4. Carefully layer the potatoes in the buttered dish alternating them with layers of spinach, seasoning each layer with salt and pepper. Make sure the top and bottom layers are just potato. Pour over the clotted cream mixture, making sure the top layer is just covered. Finish the top off with some more grated nutmeg and a few knobs of the remaining butter. 5. Bake in the middle of the oven for 1 hour, or until golden brown and a table knife passes through with ease. Allow to rest. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

U.S. stock index futures rose on Friday, setting Wall Street on course to end a data- and earnings-heavy

Tori Spelling seemed to be in a make-up free look, somber mood as she left the hospital premises