The children have begun playing again in hospital, officials say, as the eldest is praised for her care.

Five people have died and 23 Indian Army personnel are missing in India's northeastern state of Sikkim after a cloudburst led to flash floods.

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Chicago Mayor Brandon Johnson is counting on tourists and residents spending more to have fun, take ride shares

The Cardinals once traded for Nolan Arenado but, amid the team's tumultuous 2023 season, the All-Star offered his take on forthcoming changes.In all likelihood, Nolan Arenado isn't moving at the 2023 MLB Trade Deadline. The same may not be true, however, of several other St. Louis Card...

Matthew Perry’s most famous character, Chandler Bing, was known for making eyebrow-raising jokes, but not even he would have found this one funny. An American stand-up comedian poked fun at Perry’s sudden death, aged 54, after he was found unresponsive at his LA home on Saturday. Kevin Brennan, 63, a podcast host and former writer for Saturday Night Live (SNL) responded to the shocking news on Twitter/X, along with millions of others. But rather than pen a message of admiration or grief, Brennan made light of the Friends star's untimely passing. Tweeting a link to TMZ’s coverage of the tragedy, he added the caption: “DROWNED IN A HOT TUB. HAHAHAHA.” His cruelly tasteless remark was met with shock and fury across the platform, with critics branding him an “absolutely disgusting human being”. But rather than admit he’d gone too far with his mockery, the 63-year-old doubled down. He not only retweeted a number of articles condemning his behaviour, but he also hit back with more offensive retorts. Responding to one commentator who asked: “Why is drowning in a hot tub funny[?]” he wrote: “Because it’s not very deep.” Then refuting the suggestion that he had “mocked” Perry’s death, he commented: “I didn’t mock it. I just thought it was funny.” He then added: “But I do love it when junkies die.” Then, hours after the backlash began, he tweeted provocatively: “Am I trending yet?” Perry made no secret of his decades-long battle against addiction to alcohol and prescription medication. Indeed, he made it his later life’s ambition to help others struggling with the same issues. In an interview for the podcast Q with Tom Power Q with Tom Power last year, the 17 Again star was categorical about what he wanted to be remembered for. He told his host: “I’ve had a lot of ups and downs in my life but the best thing about me, bar none, is that if an alcoholic or drug addict comes up to me and says, ‘Will you help me?’ I will always say ‘Yes, I know how to do that. I will do that for you, even if I can’t always do it for myself.’” He added: “When I die, I don't want Friends to be the first thing that's mentioned. I want that to be the first thing that's mentioned, and I'm going to live the rest of my life proving that.” Despite speculation over the cause of Perry’s death, post-mortem results have reportedly so far been inconclusive, with further investigations underway. The Los Angeles County Medical Examiner’s office said that the official cause of death is not likely to be declared for a few weeks. Perry will continue to live on through his work, both on and off the screen. Critics have urged Brennan to consider how he himself would like to be remembered: whether as a comic writer who made people laugh, or as a vicious, remorseless troll. Sign up for our free Indy100 weekly newsletter 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

Justin Tucker kicked a 60-yard field goal to end the first half, Tyler Huntley threw a touchdown pass early in the third quarter and the Baltimore Ravens extended their record streak of preseason victories to 24 with a 20-19 win over the Philadelphia Eagles

After a dreadful start, the Minnesota Vikings have revived their season and, believe it or not, still control their own destiny in the NFC North. With Monday Ni

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). 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MLB Rumors: Jacob deGrom's return timetable is unclearThe Texas Rangers have played coy about Jacob deGrom's injuries to start the season. While he's been on the injured list twice, the organization knew deGrom had preexisting issues when they signed him to a massive five-year, $185...