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Harry Maguire’s retrial at a Greek court will be held in February, the PA news agency understands. The Manchester United and England defender was handed a suspended 21-month sentence in August 2020 following an incident in Mykonos. Maguire’s legal team immediately lodged an appeal against the conviction for assaulting a police offer and attempted bribery, which United said extinguished the initial court verdict and nullified the conviction. The retrial was reportedly set to take place earlier this month until the defender’s legal team asked for it to be put back. PA has been told it will now take place on February 7, 2024, three-and-a-half years after the event. Maguire does not have to attend the retrial and it is understood the United captain is unlikely to appear given the time of year.

A sheet of ready-rolled puff pastry makes this a really simple lunch, and although cooking the onions needs your attention, everything else is incredibly low effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Make sure you cook the pastry until it’s a deep, burnished golden-brown; too pallid and it will still be soft and floppy underneath.” Quick tomato, onion and herb tart Serves: 4 Ingredients: 1 tbsp vegetable, sunflower or rapeseed oil 3 red onions, sliced into half moons 1 tsp caster sugar Pinch of salt 1 tbsp Italian seasoning 2 tsp balsamic vinegar 1 sheet ready-rolled puff pastry 500g cherry tomatoes 150g pitted black olives 1 egg (skip the egg wash if you’re vegan, or use a splash of oat milk instead) Handful of chopped fresh parsley Zest of 1 unwaxed lemon Method: 1. Warm the vegetable oil in a frying pan and fry the onions over a moderate heat, stirring frequently so that they soften but don’t stick. After five minutes, add the sugar and salt. 2. After another five minutes, add the Italian seasoning and the vinegar and cook for a final five minutes. Set aside to cool. 3. Preheat the oven to 190C fan/210C/410F/gas mark 6½. 4. Unroll the puff pastry sheet onto a lined baking tray and create a border by using a knife to score a line a little way in from the edge (don’t slice all the way through the pastry). 5. Spread the onions over the pastry inside the border, then top with the tomatoes and olives. Beat the egg and paint it over the border. Transfer the tart to the oven and bake for 20 minutes until risen and a rich golden-brown around the edges. 6. Top with the parsley and lemon zest and serve while warm. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

Arsenal are progressing well in talks to sign Chelsea forward Kai Havertz as they prepare to launch a third bid for West Ham captain Declan Rice. The Gunners are aiming to add to the squad that manager Mikel Arteta led to second place in the Premier League last season. Rice emerged as a top target earlier this year, but the PA news agency understands a move for Havertz could also now be close to fruition. The 24-year-old has hit 19 Premier League goals in 91 appearances for the Blues, but could be set to move across London and link up with the Gunners. It is believed a new bid has yet to be lodged for Havertz, but the difference in valuation between the clubs is close. West Ham on Tuesday knocked back a second offer for Rice, which would have made the England midfielder Arsenal’s all-time record signing. The structure of add-ons to Arsenal’s bid is believed to be the issue for West Ham, who are keen to stick to their guns and receive £100million for their skipper. Arsenal have also been linked with moves for Southampton midfielder Romeo Lavia and Jurrien Timber of Ajax. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Even if the weather lets you down, the flavours of this spiced-up summer treat never will. We bring to you a warming twist on a British classic,” says Sanjay Aggarwal, author of Spice Kitchen. Eton mess with strawberries and black pepper Serves: 6 Ingredients: 500g strawberries, hulled 6 tbsp caster (superfine) sugar 1 tbsp whole black peppercorns Freshly ground black pepper 300ml double cream 6 shop-bought meringue nests Method: 1. Put half the strawberries in a saucepan with four tablespoons of the sugar. Squash them a little and place over a low heat. 2. Add the whole peppercorns and simmer until the strawberries have collapsed (keep an eye on them, as you don’t want the sugar to turn into caramel). Squash completely, pour through a sieve and set aside to cool. 3. Meanwhile, slice the remaining strawberries into quarters and put in a bowl. Cover with the rest of the sugar and a good grinding of black pepper. Toss and set aside. Whip the cream to soft peaks and crumble the meringues. 4. Gently ribbon the strawberry sauce through the cream, then fold through the sliced strawberries and meringue pieces. 5. Serve immediately. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

A celebrity chef has “banned” vegans from his restaurant after reportedly receiving a negative review from a customer who criticised the lack of plant-based options. On Tuesday, Chef John Mountain revealed on the Facebook page for his restaurant Fyre that the eatery would no longer be catering to vegan diners. According to Mountain, the decision to ban vegans from the Perth, Australia, restaurant was due to “mental health reasons”. “Sadly all vegans are now banned from Fyre (for mental health reasons),” the post on the restaurant’s Facebook reads. “We thank you for your understanding. Xx.” The post also included the caption: “Yep. I’m done.” and the hashtags #vegan, #not, #pleasegoelsewhere, #veganfreezone, and #nomorevegans. The decision allegedly stemmed from a bad review posted by a vegan customer, with Chef Mountain telling PerthNow that a customer had reached out to him to ask if there were any vegan options at the restaurant, and that he’d promised he would accommodate her. “A young girl reached out to me and said she was coming to the restaurant… and asked if there were vegan options,” he said. “It was my only shortfall… I said I would accommodate her, I said we had gnocchi, vegetables… and that was that.” However, according to Mountain, who previously starred on the BBC show Great British Menu, he’d forgotten about the woman’s request when she came to dine on Saturday, as he’d been busy catering a private party. “Saturday came around and sadly I’d forgotten… I had a private party I had to cater for,” he told the outlet, adding that his sous chef had reportedly reprimanded him for “not telling them about the vegan customer”. According to the UK-born chef, the woman wrote a complaint to the restaurant on Facebook the following day, in which she’d criticised the $32 vegetable dish that had been her “only option”. The woman’s message also reportedly read: “I think it’s incredibly important nowadays that restaurants can accommodate everyone and to not be able to have actual plant-based meals shows your shortcomings as a chef. “I hope to see some improvements in your menu as I have lived in Connolly for quite some time and have seen many restaurants come and go from that building and none of them last. If you don’t get with the times, I don’t hold out faith that your restaurant will be the one that does.” The restaurant reportedly addressed the woman’s complaint in a response of its own, in which it noted that it tried to “accommodate everyone” before encouraging the customer to “feel free to share your sh**ty experience”. “Thanks for your negative review… please feel free to share your sh***y experience and I look forward to not seeing you again. How very childish. You and all your vegan mates can all go and enjoy your dishes in another venue, you are now banned,” the restaurant’s response read, according to PerthNow. Although Chef Mountain admitted he’d said he would accommodate the woman and then “didn’t,” she’d made the complaint “personal”. The chef also claimed that, as a result of the woman’s complaint, his restaurant was flooded with negative one-star reviews on Google, which he said “really hurts the business”. “F*** vegans seriously… I’m done. At the end of the day, it’s not what I want to do, they can f*** off,” he added. Mountain reiterated the sentiment while speaking to 7News, with the chef telling the outlet: “F*** vegans, I’m done with them.” Mountain also claimed that customers should “know what they’re getting from me,” as he has previously written a cookbook titled Pig. “I once wrote and sold a book called Pig which had pork recipes. People know what they’re getting from me,” he said. “I understand where vegans are coming from but my job is to make food taste as good as I can and I can’t always cater to everybody’s dietary requirements.” On social media, the chef’s ban on vegans has sparked an intense debate among customers, with some praising Mountain and Fyre, while others have condemned the decision. “Bravo! Good on you mate, great stance. It’s nowhere near where I live but I will definitely come to your restaurant now,” one comment under the Facebook post reads, while another person wrote: “Can’t wait to try this place, just booked a table! Looking forward to a nice piece of rare steak.” The restaurant has also received a flood of positive reviews on its Facebook, where many have praised both the food and the staff, while others have applauded the restaurant’s “principles” and “ethics”. “Outstanding chef. Great rules and ethics,” one review reads, while another recent review states: “Great staff, great food and a chef with principles.” However, the restaurant has also continued to face criticism over Mountain’s “ban” on vegans, with one recent review reading: “You can’t call yourself a chef if you can’t even cook veggies. Owner is very arrogant and can’t take criticism.” “Discriminating and refusing vegans into his venue, all for a complaint for not following an agreed vegan option. How disgusting,” someone else wrote. The restaurant’s alleged ban on vegans comes after a vegan landlord in New York City recently went viral after requesting that only tenants who follow a plant-based diet live in the building. The Independent has contacted Chef Mountain for comment. Read More Vegan landlord seeks tenants for $5,750 New York apartment with period features. Meat eaters need not apply Vegan family asks neighbours to close their windows when cooking meat Former vegan says meat ‘saved her life’ after diet ‘made hair fall out’ Italian waiter refuses to serve woman her cappuccino until she finishes pasta The top 10 most satisfying food sounds have been revealed Chef says ‘don’t get hung up on authenticity – it’s unachievable’

A foreign object found in a school meal in China was the head of a rat, Chinese authorities have concluded, overturning previous official reassurances that it was duck neck in the latest twist to a food safety scandal that gripped the nation for weeks.

An Italian waiter has gone viral after a video of him refusing to serve a customer her cappuccino until after she finished eating her pasta was posted on social media. The clip was posted by Nadia Caterina Munno, a cook, author and influencer known as The Pasta Queen on Instagram earlier this week. It shows her and her friend Cat Sullivan dining at a restaurant in Milan, when Sullivan asked the waiter for a cappuccino while still eating her pasta. The man serving the pair appeared shocked at her request. In Italy, it is common to only drink cappuccinos before 11am, and espressos after dinner. It is also frowned upon to pair cappuccinos with pasta dishes. The waiter asked Sullivan: “With pasta? After pasta. Are you sure?” When she answered in the affirmative, he walked away and remarked: “This hurts so bad.” The clip then shows Sullivan sipping on her wine with her empty plate in front of her. The waiter then arrived to clear her plate and place her cappuccino in front of her. Sullivan thanked him, but added: “But I just finished my pasta?” “I am sorry we are slow… we made sure to delay as much as possible so you wouldn’t eat your pasta with cappuccino,” the waiter confessed with a smile, with both Sullivan and Munno bursting into laughter. Later, Munno revealed that the request was a prank on the waiter, adding: “I can’t believe that I am even involved in this prank.” She captioned the humorous video: “In Milan with my friend Cat and a traumatised waiter.” Some found the waiter’s strict adherence to Italy’s unspoken food rules hilarious, but others were less than pleased with his customer service. “I feel so uncultured right now, because I would actually be annoyed. If I’m a paying guest, give me what I want, within reason of course,” one person wrote. Another said: “The customer is always right. Mr waiter [sic] has no business telling her what not to drink with her pasta.” However, several people defended the waiter, with one person explaining: “Losing a customer is not the end of the world in Italy. The waiter’s job is to give the customer the best experience of how the chef wants his food to be experienced. “So if you don’t like it, you can leave and the world does not revolve around you.” Others chimed in with their own experiences of ordering food in Italy that is deemed outside of the norm. “My boyfriend wanted to order pasta Bolognese in Venice and the waiter denied the order,” one commenter wrote. A second shared: “I once had a very nice gelateria employee in Rome refuse to give me the first flavours I ordered because they wouldn’t go well together.” Read More I couldn’t climax, so I let ‘big testosterone’ take me for a ride John Goodman reveals he’s lost 200 pounds as he makes red carpet appearance Kelly Osbourne criticises Prince Harry for ‘whinging’ about the royal family The top 10 most satisfying food sounds have been revealed Chef says ‘don’t get hung up on authenticity – it’s unachievable’ Celebrity chef bans vegans from his restaurant

What the papers say The Daily Mail reports Arsenal have made an improved bid for Chelsea forward Kai Havertz. The Gunners are set to offer £60m for the 24-year-old, after previously having a £50m offer turned down. The extra funds could be just enough for the deal to get over the line, as the Blues seek to bolster their finances for their own recruitment plans. Fulham are eager to sign Manchester United midfielder Fred, according to The Telegraph. It is believed the 30-year-old Brazil international would be open to the move, however bosses at United reportedly value Fred at a higher price than Fulham are willing to pay. The Sun says Everton are looking at Crystal Palace keeper Sam Johnstone. It is said to be a pre-emptive move, ahead of an expected approach for current keeper Jordan Pickford from Manchester United. And The Independent reports Newcastle are weighing up ending their interest in Inter Milan midfielder Nicolo Barella. Social media round-up Players to watch James Maddison: Sky Sports says Leicester want more than £50m for the England midfielder, who is on the radar of Tottenham and Newcastle. Georginio Wijnaldum: Paris St Germain are looking to offload the midfielder this summer, according to Foot Mercato. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

The World Bank says many years of financial support are needed as London hosts a major conference.

5-star cornerback and Georgia commit Ellis Robinson IV is set to visit Alabama this weekend, but given everything we know, a switch of commitment seems unlikely.Nick Saban and the Alabama Crimson Tide haven't given up hopes of swaying 5-star cornerback Ellis Robinson IV away from the Georgi...

Scotland took another step towards next summer’s European Championship with a 2-0 win over Georgia in their rain-interrupted qualifier at Hampden Park. A heavy rainstorm in the lead-up to the Group A fixture had rendered the match farcical in the opening stages, before midfielder Callum McGregor scored in the sixth minute with a drive through the puddles. Hungarian referee Istvan Vad immediately halted the game, with an announcement confirming an initial 20-minute delay for the pitch to be cleared of water before an inspection. Supporters kicked their heels in the stands until the pitch was declared playable, with the players warming up again before restarting at the 10th minute mark – over 90 minutes after it had been halted. On resumption, midfielder Scott McTominay added a second goal two minutes after the restart – his fifth in four qualifiers – before Georgia star Khvicha Kvaratskhelia missed a VAR-awarded penalty in added time. Scotland cemented top spot in the group having now taken 12 points from their opening four fixtures ahead of September’s trip to Cyprus. Steve Clarke’s side are eight points clear of Georgia, unbeaten in eight competitive games and are on course for an appearance in the finals in Germany, although on this occasion the weather almost beat them on their own patch. A long and rather bizarre night had begun amid a mood of Scottish optimism. After a late 2-1 comeback win against Norway in Oslo on Saturday night – which followed victories over Cyprus and top seeds Spain – the Tartan Army’s spirits could hardly have been higher. However, Hampden Park was sodden by the time Scotland kicked off and the state of the pitch drew gasps from supporters as passes stopped in puddles, with players leaving the ball behind as they tried to drive forward. Scotland’s opening goal came when John McGinn’s corner from the right was partially cleared to McGregor and the Celtic captain’s drive from 12 yards was parried into the net by Georgia goalkeeper Giorgi Mamardashvili. Referee Vad did not restart the game, instead stepping off the pitch to speak to an official before returning to inform the players that the game was to be stopped while groundsmen – and then some of the ball boys – brushed water from the pitch. Fans had booed the initial announcement of a 20-minute delay and that of a pitch inspection 10 minutes later and there was relief when the game eventually got under way again just after 9.30pm following a few more delays. The pitch was still far from perfect but the Scots adapted slightly better, albeit the delay appeared to have dampened the enthusiasm of the home support. Five minutes from the break McGinn came close with a header from a Kieran Tierney cross before completely missing the ball eight yards from goal. Then McTominay’s angled-drive was tipped around a post by Mamardashvili but the visitors held out. The second half had barely begun when McTominay pounced on a loose ball on the edge of the box and fired a low drive past Mamardashvili to re-energise the flailing Tartan Army. Georgia’s Otar Kiteishvili thundered a shot from distance just over the crossbar on the hour but there was no real sign of a comeback. Scotland defender Ryan Porteous headed a Gilmour cross over from close range in the 72nd minute, before Georges Mikautadze hit the side-netting with an effort at the other end. In the second minute of four added on, referee Vad consulted the pitchside monitor before declaring the ball had hit the arm of Aaron Hickey, but Napoli’s Kvaratskhelia hammered the spot-kick over the bar. Ultimately, Scotland will be glad that a match that looked more than in doubt at one point was completed as qualification for a second successive Euros draws ever closer.