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An overview of the media in Morocco, including links to broadcasters and newspapers.

There has been a dramatic rise in the number of women freezing their eggs in the UK, while more single people are now opting for IVF, new figures show. A report from the Human Fertilisation and Embryology Authority (HEFA) found that more people than ever before are undergoing procedures, with egg and embryo freezing now the fastest growing fertility treatments in the UK. Egg freezing and storage increased from 2,576 cycles in 2019 to 4,215 in 2021 (a 64% rise), while embryo storage also rose. Some experts have said the Covid-19 pandemic had a big impact on the numbers of women wanting to freeze their eggs in the hope of preserving their fertility. Restrictions on socialising may have prompted some women to think more about their fertile window, and decide to try to increase their reproductive choices Sarah Norcross, Progress Educational Trust Sarah Norcross, director of the Progress Educational Trust, said of the latest data: “The dramatic rise in the number of egg freezing cycles could be linked to the pandemic. “Restrictions on socialising may have prompted some women to think more about their fertile window, and decide to try to increase their reproductive choices.” The HFEA data also shows there was a 10% rise in IVF and donor insemination cycles between 2019 and 2021 (around 7,000 more cycles). Meanwhile, the average age at which women have fertility treatment with IVF has risen – to 36. This compares to an average age of almost 31 for women who conceive naturally. The regulator’s report shows that patients in heterosexual relationships accounted for around 90% of all IVF patients in 2021. Meanwhile, the number of IVF patients in female same-sex relationships increased from 1,649 in 2019 to 2,201 in 2021 (a 33% rise) and single parents rose from 2,001 in 2019 to 2,888 in 2021 (a 44% rise). This means that single patients and patients in female same-sex relationships had the biggest increase in IVF use from 2019 to 2021. When it comes to success in getting pregnant using own eggs, the average overall IVF pregnancy rate using fresh embryos increased from 10% per embryo transferred in 1991 to 29% in 2021. Patients aged 18 to 34 had the highest pregnancy rate per embryo transferred at 41% in 2021. Meanwhile, pregnancy rates per embryo transferred increased from 8% in 1991 to 33% for patients aged 35 to 37, and was 25% for patients aged 38 to 39 in 2021. For patients aged 40 to 42, the pregnancy rate per embryo transferred increased from 6% in 1991 to 16% in 2021. Our report shows that the average age of IVF patients has increased to 36, around five years older than mothers who get pregnant naturally and these aftershocks could mean that the average age of an IVF patient continues to rise Julia Chain, HFEA For patients aged 43 to 50, the pregnancy rate per embryo transferred increased from 1% in 1991 to 6% in 2021. Live birth rates per embryo transferred have increased from 7% in 1991 to 25% in 2021 for patients aged 35 to 37 and from 6% in 1991 to 17% in 2021 for patients aged 38 to 39. For those aged 40 to 42, the live birth rate per embryo stands at 10%, but plummets for women aged 43 and over. Meanwhile, the average IVF pregnancy rate using frozen embryo transfers has increased from around 7% in the 1990s to 36% in 2021. The average IVF birth rate using frozen embryo transfers also increased from around 6% in the 1990s to 27% in 2021. Julia Chain, chairwoman of the HFEA, said: “Overall, the new HFEA report paints a promising picture. It shows treatment numbers are back at pre-pandemic levels and thanks to improved clinical and laboratory practice, over time pregnancy rates are increasing. “Despite the pandemic being declared officially over, the aftershocks are still being felt as delays across other areas of healthcare prevent some patients accessing fertility services. “Our report shows that the average age of IVF patients has increased to 36, around five years older than mothers who get pregnant naturally and these aftershocks could mean that the average age of an IVF patient continues to rise. “Although pregnancy rates have increased, the likelihood of success decreases with age. “For some patients, this may mean they never get the baby they hoped for and that’s heartbreaking.” More patients than ever before are paying privately for IVF. The number of IVF cycles funded by the NHS continued to vary across the UK with an overall 16% decrease to 20,000 cycles in 2021 from around 24,000 in 2019.

The family of a 31-year-old father who died after being tased by Los Angeles police officers is suing the city and members of the department over his death, their attorneys announced on Monday.

An overview of the media in Puntland, as well as links to broadcasters and newspapers.

US Secretary of State Antony Blinken's visit reassures a region caught between the rival sides.

If you found water that was more than two billion years old, would your first instinct be to drink it? One scientist did exactly that after finding the oldest water ever discovered on the planet. A team from the University of Toronto, led by Professor Barbara Sherwood Lollar, came across an incredible find while studying a Canadian mine in 2016. Tests showed that the water source they unearthed was between 1.5 billion and 2.64 billion years old. Given that it was completely isolated, it marked the oldest ever found on Earth. Sign up to our free Indy100 weekly newsletter Remarkably, the tests also uncovered that there was once life present in the water. Speaking to BBC News, professor Sherwood Lollar said: “When people think about this water they assume it must be some tiny amount of water trapped within the rock. “But in fact it’s very much bubbling right up out at you. These things are flowing at rates of litres per minute – the volume of the water is much larger than anyone anticipated.” Discussing the presence of life in the water, Sherwood Lollar added: “By looking at the sulphate in the water, we were able to see a fingerprint that’s indicative of the presence of life. And we were able to indicate that the signal we are seeing in the fluids has to have been produced by microbiology - and most importantly has to have been produced over a very long time scale. “The microbes that produced this signature couldn’t have done it overnight. This has to be an indication that organisms have been present in these fluids on a geological timescale.” The professor also revealed that she tried the water for herself – but how did it taste? “If you’re a geologist who works with rocks, you’ve probably licked a lot of rocks,” Sherwood Lollar told CNN. She revealed that the water was "very salty and bitter" and "much saltier than seawater." 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.

With the heatwave stretching on this summer, festival-goers may be worried about handling the hot temperatures. The medical team at the Isle of Wight Festival said they saw fewer heat-related issues than expected, but there has still been a 15% rise in incidents since last year. With Glastonbury temperatures predicted to fall between 21 and 25 degrees, how can you make sure you stay safe? 1. Find shade – anywhere on the site When you see photos and videos of festival sites, it can look pretty exposed to the elements. “At festivals, seek shade in festival tents or near stages, or by going to bars… Even take a gazebo to go with your tent [if the festival allows],” says associate medical director of St John Ambulance, David Monk. When out in the field, take an umbrella or parasol if you are worried, Monk explains. And also, consider “wearing light layers and a cap”, he says. “Perhaps take a wet cloth to pop on the back of your neck, or wet the cap and wear it to cool you.” 2. Put sun cream everywhere “Make sure you wear a good head covering, at least SPF 30, and reapply regularly, so take it into the festival with you. When you get sweaty, it will need reapplying,” Monk explains. If you are dressing up in wild clothing, “apply sun cream before putting it on and reapply it, and make sure you take something to wear when it starts getting cooler”, he explains. “Put sun cream under make-up and glitter, and look at a sun cream spray for your scalp” – especially important if you don’t want to wear a hat. 3. Know what to look out for Knowing the signs of heatstroke and severe burns is vital. The main risks are sunburn, heatstroke and heat exhaustion. “Heat exhaustion is something you can self-treat by drinking lots of water or weak squash, and eating salty foods. If you think you have heatstroke, however, seek help from the medical teams,” Monk says. Signs include not sweating despite being hot, and a reduced level of consciousness, he adds. “If you get burnt, think how bad it is. If it blisters, you feel unwell or are shivering, seek help from the festival medical teams.” They should be fairly easy to find and signposted – ask around if you can’t see any. However, if it is less severe, just do lots of moisturising and rehydrating, he suggests. 4. Drink water and know how hydrated you are “Drink alcohol in moderation, and drink water alongside it. When you go to the loo, check how dark your urine is,” Monk suggests. This isn’t always possible in festival toilets, but you might detect darker and more dehydrated urine from its smell. 5. Pack the electrolytes When you sweat, you lose a lot of electrolytes, like salt. “Take an electrolyte drink with you – things like sports drinks, or Dioralyte, to replace whatever you lose,” says Monk. “Make sure you’re eating things with salt in, and carbohydrates, to give you energy.” 6. Keep an eye on drink and drugs “If people are going to take drugs, make sure those around you know what you have taken, in case they need to tell someone if there is a problem. Drugs and alcohol reduce your body’s ability to respond to the heat,” says Monk. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Regular daytime naps could be good for the brain, study shows Meghan ‘set to sign’ Dior deal: 4 times she’s worn the brand Designer JW Anderson wears Irish rugby top on the runway

With Glastonbury kicking off today, it’s safe to say that festival season is officially in full swing. Didn’t manage to get tickets this year? Not to worry! From food to tunes, here’s everything you need to recreate the ultimate Glasto experience at home… Dress to impress It’s time to whip out the flower crowns and get decked out in your best festival gear – just because you’re at home, doesn’t mean you can’t dress to impress. Think fancy dress, glitter, fringing… anything goes! If you’re looking for inspo, try searching “Glastonbury festival fashion” on Pinterest and scroll until your heart’s content. Crank the tunes up What’s a festival without music? If you have a projector, you could get out in the garden and stream the official Glasto set, or simply pop the Spotify Glastonbury 2023 playlist on and have a boogie. Even better, if you have musically gifted friends in your group, get them to get their instruments out and put on a headline show of their own. Enjoy a festival feast Of course, music is important, but food is also an essential part of the festival vibe. Get inspired by Glastonbury’s food stalls with these recipes… Halloumi, chip and tzatziki pitta with salad Serves: 2 Ingredients: 1 garlic clove 1 tsp dried oregano 2 wholemeal pittas 1 midi cucumber 50g baby leaf salad 200g halloumi 2 white potatoes 80g natural yoghurt 15ml white wine vinegar 5g mint 1 red onion Method: 1. Preheat the oven to 220C/200C (fan)/gas 7. Boil half a kettle. Peel and finely slice the red onion. Add the sliced red onion to a bowl, cover with boiled water and set aside for later. 2. Cut the potatoes (skins on) into thin chips, then add them to a baking tray with the dried oregano, a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp. Meanwhile, peel and finely chop (or grate) the garlic. 3. Strip the mint leaves from their stems and chop them roughly, discard the stems. Grate half the cucumber and slice the rest into batons. Add the chopped garlic, chopped mint and grated cucumber to a bowl with the natural yoghurt and mix it all together – this is your tzatziki. 4. Drain the sliced red onion in a sieve and rinse under cold water. Return to the bowl and add the white wine vinegar with a generous pinch of sugar. Stir to combine and set aside to pickle – these are your quick-pickled onions. 5. Slice the halloumi widthways into 4 equal-sized strips. Then slice each strip in half so you are left with 8 halloumi sticks. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the halloumi sticks and cook for 2-3 min on each side or until golden. 6. Once the chips are almost done, add the pittas to the tray. Return the tray to the oven and cook for 2-3 min or until warmed through. 7. Wash the baby leaf salad, then pat it dry with kitchen paper. Fill the warmed pittas with the chips, golden halloumi sticks, cucumber batons and a handful of baby leaf salad. Top with the tzatziki and quick-pickled onions then wrap in the tin foil to hold it all together – these are your halloumi, chip and tzatziki pittas. Serve the halloumi, chip & tzatziki pittas with any remaining tzatziki and baby leaf salad to the side. Fluffy bao buns Makes: 12 Ingredients: 7g fast-action yeast 2 tbsp caster sugar 340g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda Bamboo steamer or bain-marie Method: 1. Combine the yeast and sugar in a bowl with 150ml of warm water. Mix and set aside for 10-15 mins. Sift in the flour, baking powder, bicarb and a pinch of salt, then combine to form a dough ball. 2. Knead onto a floured surface for 5 minutes, until the dough is perfectly smooth. Place it in a greased bowl, cover with a towel and leave to rise in a warm place for 1 hour. 3. Place twelve 1-cm squares of baking paper on a large baking tray. Roll your dough until it’s ½cm thick and cut out twelve circles with a 7cm round cookie cutter. 4. Place each circle on a square of paper and brush with veg oil (so they don’t stick when folded). Fold each one in half, cover the tray with cling film and leave in a warm place for another hour to puff up. 5. Once risen, steam in batches for 9-11 minutes until cooked through. Add your chosen filling and serve warm. DIY double cheeseburger Serves: 2 Ingredients: 2 sesame seed buns 400g minced beef 1 tsp vegetable oil 4 slices of cheese ¼ iceberg lettuce (finely shredded) 2 gherkins (sliced) ½ white onion (finely diced) For the burger sauce: 2 tbsp mayonnaise 2 tbsp ketchup 2 tsp yellow Mustard 1 tsp smoked paprika 1 tbsp pickle juice ½ tsp cayenne pepper Method: 1. Generously season your beef mince with salt and pepper in a bowl and mix until sticky to the touch. Divide the mixture into 4 equal portions, shape them into patties, and pop them into the fridge on a parchment-lined tray. 2. Whip up your burger sauce by combining all your ingredients in a bowl and giving it a good mix. 3. Slice the burger buns into 3 and toast them in a dry frying pan until golden brown. 4. Heat a frying pan on medium heat with a splash of vegetable oil and fry your patties for 5-7 minutes. Top tip: use a spatula or burger weight to keep your patties flat while cooking. 5. Add a slice of cheese to each patty and turn off the heat when the cheese starts to melt. 6. Build your Gousto Burgers with shredded lettuce, a cheesy patty and a layer of sliced gherkin, diced onions and burger sauce. Pop in the middle of your burger bun and repeat. Don’t forget the bar Enjoy some delicious summery cocktails with these recipes. Mojito Ingredients: Juice of 1 lime 1 tsp sugar Small handful of mint leaves, plus more to serve 60ml white rum Soda water, to taste Method: 1. Slap your mint leaves between your palms once, then add them to a small jug. 2. Gently muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go. The end of a rolling pin works well for this. 3. Pour into a tall glass and add a handful of ice. 4. Pour in your rum and give it another stir with a spoon. 5. Top up with soda water, garnish with mint and serve. Bellini Ingredients: 500 ml peach purée or peach nectar 1 bottle of prosecco Method: 1. Fill your glasses with 1/3 peach purée. 2. Top them off prosecco, and serve. Gousto offers over 250 recipes from expert chefs to choose from each month, from £2.99 per portion. Visit gousto.co.uk for more information.

The Irish government is expected to approve more than £42.7m for several all-island projects today.

Former TV reporter and presenter Kateryna Fuglevych recalls her frightening journey out of Ukraine.

The group holds weekly session in Oxford for young refugees forced to flee their homes by war.

At least eight children at a preschool were found with trace amounts of sedatives in their system.