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Tim Allen, who is returning as Buzz for 'Toy Story 5', admitted he had no idea what the 'peculiar' 'Lightyear' origin story was centered on

A massive fire broke out at the historic Manila Central Post Office in the Philippine capital late Sunday night, with teams of fire fighters battling for more than seven hours overnight before it was finally brought under control.

Every year, a small group of elderly people in well-worn World War II uniforms bedecked with Communist paraphernalia queue in Belgrade to pay their respects to...

Joe Biden had planned a landmark visit to Papua New Guinea, amid growing Chinese influence in the region.

Security has been beefed up in the disputed region as India hosts a three-day G20 tourism meet.

Singapore Prime Minister Lee Hsien Loong has tested positive for COVID-19 for the first time after returning home from work trips in Africa and Asia

BERLIN Foreign investment in Germany remained stable in 2022 despite the difficult economic situation, data from the country's

Ryanair Holdings Plc predicted strong demand in the peak summer season will drive a 10% increase in passenger

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

A top attorney to former President Donald Trump is leaving his legal defence effort, and blaming Mr Trump’s top aide Boris Epshteyn for supposedly being dishonest and unforthcoming in his work to assist the ex-president’s lawyers with his defence against an investigation into whether he retained classified documents illegally. His exit comes as the National Archives announced it found a trove of records proving that Donald Trump and his advisors knew they were breaking rules by taking those classified documents to Mar-a-Lago, according to a report. The agency sent a letter, obtained by CNN, to Mr Trump this week revealing it had found 16 records showing he and his top advisers were aware of the correct declassification process when he was president. “The 16 records in question all reflect communications involving close presidential advisers, some of them directed to you personally, concerning whether, why, and how you should declassify certain classified records,” wrote archivist Debra Steidel Wall. These records will be turned over to Special Counsel Jack Smith as part of the criminal investigation into Mr Trump’s handling of classified documents. Read More Lawyer who quit Trump legal team cites disagreements with Trump adviser as basis for departure DeSantis super PAC tackles tricky task of organizing support for him in Iowa without the candidate Biden gets low ratings on economy, guns, immigration in AP-NORC Poll

The United States is scheduled to sign a new security pact with Papua New Guinea as the U.S. continues to jostle with China for influence in the Pacific

China’s tech behemoths will shed more light on their prospects this week after peers signaled the industry is