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Russia’s military personnel losses in its invasion of Ukraine have crossed 300,000, showed estimates by the UK that also said thousands more have deserted the battlefield. James Heappey, minister of state for the armed forces, revealed the UK’s estimates of losses faced by Vladimir Putin since the start of the invasion in February last year. “We estimate that approximately 302,000 Russian military personnel have been killed or wounded, and tens of thousands more have already deserted since the start of the conflict,” he said on Tuesday in response to queries from John Healey, the shadow secretary of state for defence. The UK’s estimate of casualties is similar to the assessment made by Kyiv, that said Russia had lost a total 313,470 military personnel in combat as of Tuesday. It comes as two Russian state media agencies withdrew reports of military operations. The agencies – TASS and RIA Novosti – said that the Russian Ministry of Defence had announced relocations of troops to an unspecified “more advantageous positions” east of the Dnipro river. The potentially significant bulletins were available for about 10 minutes, after which two state news outlets withdrew them without any follow-up. Read More Why Russia retracted state media reports on its Ukraine frontline movements Giuliani ally in Ukraine charged with treason Russian convicted of Kremlin critic’s murder pardoned after fighting in Ukraine A man convicted in the 2006 killing of a Russian journalist wins a pardon after serving in Ukraine

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The devastating fires in Maui have caused at least 115 deaths, yet only 46 of those have been identified two weeks on from the blaze, police said Thursday. Hundreds of people remain unaccounted for, too.

This recipe is so simple and versatile – I use it to top fruit throughout the seasons,” says chef Emily Scott. “It is lighter than a traditional oat crumble topping, and delicious served with custard or crème fraîche.” Blackberry and peach crisp Serves: 4 Ingredients: For the Amaretti crumble topping: 160g (5½oz) amaretti biscuits 80g (3oz/scant 1 cup) flaked (slivered) almonds 75g (2½oz) unsalted butter, at room temperature 50g (2oz/scant ½ cup) plain (all-purpose) flour 50g (2oz/scant ¼ cup) caster (superfine) sugar For the bramble and peach filling: 350g (12oz) blackberries 6 peaches, skinned and stoned (pitted), sliced (if using frozen peaches, thaw and drain first) 100g (3½oz/scant ½ cup) caster (superfine) sugar 3 tbsp cornflour (corn starch) slaked with 2 tbsp water Zest and juice of ½ lemon Method: 1. Preheat the oven to 200C (180C fan/400F/gas 6). For the crumble topping, blitz the amaretti biscuits with the flaked almonds in a food processor to a rubble. 2. In a mixing bowl, rub the butter and flour together to resemble breadcrumbs, then add the sugar along with the almond rubble and mix together. 3. Spread the mixture out over a baking sheet and bake in the oven for 10-15 minutes until golden. Allow to cool. 4. For the filling, place the blackberries, peaches, sugar, cornflour mixture, lemon zest and juice in a heavy-based saucepan and slowly bring to a simmer, stirring all the time to allow the sugar to dissolve. Cook until the fruit is tender. 5. Transfer to an oven-to-table baking dish and sprinkle over the amaretti crumble topping. Finish off in the oven for 5–6 minutes. Don’t forget the cream. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

MetLife on Wednesday reported a third-quarter profit that was above Wall Street expectations, as recovery in the U.S.