After a critical mauling for Roman Polanski, another blacklisted director, Woody Allen, arrived at the Venice Film Festival on Monday...

By Rae Wee SINGAPORE The dollar held its ground on Monday but was still near multi-week lows against

The deputy speaker calls the idea "devilish", saying it is not the way to tackle teenage pregnancy.

Apple has released iOS 17, its major new update for the iPhone. It comes alongside upgrades for almost every other platform: new software for the Apple Watch, the iPad, Apple TV and even AirPods. Only the Mac is leftout, and will receive its own update next week. Most of the new upgrades focus on communication. There are improvements to Messages, the Phone app and FaceTime, for instance – but iOS 17 also adds interactive widgets and wallpapers to the iPhone. It also brings a significant change in a new feature called “StandBy”. That lets users charge their phone on its side and bring up a whole different page, which is intended to be useful on a bedside or kitchen surface. The iPad gets many of the same improvements, although it does not have the StandBy update. It does however bring significant redesigns to the lock screen. The Watch also gets a redesign, with a new look intended to make it easier to swipe through widgets and use apps more quickly. And even the Apple TV and AirPods get new features. The set-top box can now make FaceTime calls itself, and the AirPods get a new adaptive audio mode that aims to block out annoying sounds with noise cancellation but keep important ones. All of the new updates can be downloaded by opening the Settings app and then clicking the “General” option, and choosing software update. Apple devices will also look to start the update themselves. The new features were revealed in June, during Apple’s Worldwide Developers Conference event, in which it also showed off its new Vision Pro headset. The update also comes days ahead of the release of the new iPhone 15. That will go on sale on Friday. Read More Apple explains how the iPhone turned into a camera like none before it Tim Cook says Vision Pro release is on track: ‘I watched Ted Lasso Season 3 on it’ Apple Store goes offline as Apple opens pre-orders for iPhone 15

Michelle Beadle claims LeBron James wanted her removed from NBA Countdown.

Falling leaves typically coincide with falling gas prices as the summer driving season comes to a close and demand at the pump wanes. Instead, gasoline prices are getting more expensive and are just pennies away from their highest level so far this year.

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There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce,” says chef Jeremy Pang. “Originating from Hainanese Chinese descendants, the dish can be seen as a cross between a Malaysian nasi lemak and a Japanese katsu curry.” Curry sauce and rice Serves: 2 Ingredients: 2 cups of jasmine rice 2 cups of water 1 onion, finely diced ½ thumb-sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 3 green chillies, pierced with the tip of your knife 1 potato, peeled and cut into 5cm chunks 300ml chicken stock 200g okra (swapsies: green beans), cut into 3-4cm lengths Vegetable oil For the sauce: 150ml coconut milk 1 tbsp sambal (swapsies: chilli bean sauce/toban jiang) 1 tbsp light soy sauce ½ tsp salt For the spices: 2 star anise 1 cinnamon stick 1½ tbsp curry powder Method: 1. Wash the rice at least three times. Place in a bowl and run under cold water, gently moving the rice grains between the tips of your fingers. Pour the rice through a sieve in between each wash, until the water runs clear. Sieve one last time and set aside. 2. Mix the sauce ingredients together in a jug. 3. Build your wok clock: start at 12 o’clock with the rice, followed by the onion, ginger and garlic, the spices, green chillies, potato, the sauce, chicken stock and lastly the okra. 4. Place the rice in a saucepan with the measured water. Cover with a tight-fitting lid, place on a medium-high heat and bring to a vigorous boil. Then reduce the heat to low and simmer with the lid on for 12-15 minutes until the liquid has evaporated to the point where you start to see air pockets form in between some of the rice grains. Replace the lid, turn the heat off and leave the rice to sit for another 15 minutes or so until ready to serve. 5. Once the rice is cooking, heat one to two tablespoons of vegetable oil in a saucepan to a medium heat, add the onion and fry for two to three minutes. Add the ginger and garlic and fry for a minute or so. Then add all the spices together, the green chillies and potato in turn, frying for about a minute after each addition. Pour in a quarter of the sauce and bring to a vigorous boil. Add another quarter of the sauce and again bring to a boil, then repeat this process until all the sauce has been added. Bring to a boil once again, pour in the chicken stock and cook on a medium heat for 20 minutes. Then add the okra and cook for five to 10 minutes before serving with the rice. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? How to make Thai favourite lemongrass chicken stir-fry

Jury selection is set to begin as members of an extended family face trial on kidnapping and terrorism charges linked to a law enforcement raid on their squalid New Mexico encampment in 2018