Jimmy Graham turned back the clock with two monster catches in the New Orleans Saints' preseason finale.

Former England and Liverpool captain Steven Gerrard announced his retirement from international football on this day in 2014. Gerrard was one of the best midfielders of his generation, making 114 appearances for England, which places him fourth on the men’s all-time list. But while he regularly tops fan polls as Liverpool’s greatest player, Gerrard rarely hit the same heights for England during his 14-year international career. His decision came after England’s dismal showing in the 2014 World Cup, where Roy Hodgson’s side crashed out at the group stage after defeats to Italy and Uruguay and a 0-0 draw against Costa Rica. Gerrard was handed his debut by Kevin Keegan aged 20 in a 2-0 win over Ukraine at Wembley in 2000 and was named in the squad for the European Championship later that summer, coming on against Germany in the group stage. It was against the Germans that he bagged his first goal the following year, a memorable strike in a famous 5-1 World Cup qualifying win which, along with two strikes at the 2006 World Cup, made for arguably his best moments in an England shirt. He would have had a place in history as the only Englishman to play in four World Cups had injury not kept him out of the 2002 tournament in Japan and South Korea. On a personal level he enjoyed a fine England career, captaining his country 38 times and scoring 21 goals. But the disappointing 2010 and 2014 World Cup campaigns – England exited the latter in Brazil bottom of their group and without a win – were tough for Gerrard to take and, like the rest of the ‘Golden Generation’, he retired without a major international honour. He went on to play another season for Liverpool in 2014-15, becoming the third player to make 500 or more Premier League appearances for one club after Ryan Giggs and former team-mate Jamie Carragher. He joined LA Galaxy in 2015 and made 19 appearances for the Major League Soccer club before announcing his retirement as a player in November 2016, aged 36. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Sweden’s largest egg producer, which had nearly 1.2 million chickens or 20% of all laying hens in the country before a salmonella outbreak, has been ordered to euthanize all of them so the facility can be fully cleaned

An attorney for the billionaire Haslam family has called the bribery allegations from Warren Buffett’s company a “wild invention."

This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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Buoyed by her latest acquittal, Philippine journalist Maria Ressa told AFP Tuesday that media freedom in the country has improved since former president Rodrigo Duterte left office, but there was...

Japan’s government says it will ask a court to revoke the legal status of the Unification Church after former Prime Minister Shinzo Abe’s assassination raised questions about the group’s fundraising and recruitment tactics

The Cardinals have a secret weapon in the Yoshinobu Yamamoto hunt. Blake Snell wants to come home. And, the Reds sign an impactful reliever for $16 million.

Swiss cyclist Gino Mäder has died one day after crashing and falling down a ravine during a descent at the Tour de Suisse

Jonathan Marchessault broke a shootout tie in the Vegas Golden Knights’ 3-2 victory over the Dallas Stars on Tuesday night in a Western Conference final rematch

Josh Naylor drove in three runs, rookie Tanner Bibee pitched into the seventh inning and the Cleveland Guardians beat the Chicago White Sox 6-3