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Ciaran Clark is leaving Newcastle this month, the club have confirmed. The 33-year-old defender, who spent last season on loan at Sheffield United, joined the Magpies from Aston Villa in August 2016 and was named player of the year as they won promotion back to the Premier League in his first season. Clark went on to make 127 appearances during his time at St. James’ Park, which comes to end this month upon the expiration of his contract. Also leaving is academy graduate Matty Longstaff, but he will remain at the club and continue to receive treatment on an anterior cruciate ligament injury suffered towards the end of 2022. The 23-year-old scored the winning goal on his Premier League debut against Manchester United in October 2019 and went on to play 20 times for the club, having also spent time on loan at Aberdeen, Mansfield and Colchester. Matt Ritchie is staying for another season after the club triggered an option to retain the services of the 33-year-old, while contract offers have also been made to defender Paul Dummett and goalkeeper Loris Karius. Newcastle have taken an option on goalkeeper Mark Gillespie’s deal to keep him for another 12 months and defender Dan Burn gets another year on his deal after activating an appearance clause. Striker Chris Wood will make his move to Nottingham Forest permanent at the start of next month after he spent the second half of last season on loan with Steve Cooper’s side.

William Karlsson's baby got to hang out inside the Stanley Cup.

Barcelona midfielder Frenkie de Jong has discussed last year's transfer saga which saw him linked with Manchester United.

My mum makes this incredible stir-fried cabbage to accompany our curries, so one day, I thought, ‘I wonder how this would work as a fritter?'” says former Bake Off contestant Crystelle Pereira. “I am pleased to report that the result is an absolute delight. I fry them in coconut oil to form crispy, aromatic patties and serve them with a cooling coconut yogurt dip.” Goan-inspired coconut and cabbage fritters Makes: 3 small Ingredients: 1 large white potato (200–240g), coarsely grated 1 medium brown onion, grated 1½ teaspoons fine sea salt 5 tablespoons coconut oil 7 curry leaves 2 teaspoons cumin seeds 1 teaspoon mustard seeds ¼ white cabbage (130g), finely shredded (I use a mandoline) 20g desiccated coconut 2 large eggs ¼ teaspoon ground turmeric 2 tablespoons plain flour 1 teaspoon ground black pepper 1 thin green chilli/Indian finger chilli, finely diced For the coconut yogurt dip: 4 heaped tablespoons unsweetened coconut yogurt Juice of 1 lime ½ teaspoon garlic powdera pinch of fine sea salt ¼ teaspoon chilli powder Method: 1. Place the grated potato and onion in a bowl with ½ teaspoon salt and mix well to combine. Transfer the mixture to a large colander over a sink and allow the excess moisture to drain while you prepare the rest of the ingredients. 2. Now temper the spices. Gently heat 1 tablespoon coconut oil in a frying pan over a low heat and, once warm, add the curry leaves, cumin seeds and mustard seeds, frying for a few minutes until fragrant, making sure not to burn them as they will turn bitter. Tip these spices into a large bowl. 3. Using your hands, squeeze out as much moisture as possible from the grated potato and onion, then tip the drained mixture into the bowl with the spices, mixing well to combine. Add the cabbage, coconut, eggs, turmeric, flour, 1 teaspoon salt, pepper and diced chilli and give this one last final mix to combine everything together. 4. Now fry the fritters. Place the remaining oil in the same frying pan used to temper the spices, over a medium heat. Once the oil is hot, spoon a heaped tablespoon of the mixture into the hot oil, flattening it with the back of the spoon to make a fritter. Fry this for 2½ minutes on each side until crispy and golden, then transfer to a plate lined with kitchen paper, to soak up the excess oil. Repeat with the remaining batter. 5. Finally, make the dip. Place all the ingredients in a bowl and mix well to combine. To serve, dip the fritters in the yogurt sauce and enjoy! Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists by Crystelle Pereira is published by Kyle Books, priced £22. Photography by Vanessa Lewis. Available Now.

The $229.99 Amazon Fire Max 11 is the company’s priciest and most powerful tablet yet.

Whether in cinemas or on streaming, movies have give us a lot to thrill and

Joe Rogan and Mike Tyson discussed how boxing is a tough sport for those coming from a privileged environment, as it comes with extreme pressure

Though Danes was much younger than her co-star, she believed DiCaprio was 'too immature' while he thought she was 'too uptight'

By Fabian Cambero SANTIAGO (Reuters) -The CEO of Chile's state-owned mining giant Codelco is stepping down after only a year

Mourners have gathered in Milan ahead of the state funeral of Silvio Berlusconi, the divisive and domineering former premier who remained omnipresent in Italian public life for decades until his death on Monday.

WASHINGTON U.S. producer prices fell more than expected in May and the annual increase in producer inflation was

Officials says a missile fired by a Russian warship in the Black Sea hit a food warehouse in the city.