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Six white former police officers pleaded guilty on Monday to state charges for torturing two Black men. The men had sworn an oath to protect and serve were huddled on the back porch of a Mississippi home as Michael Corey Jenkins lay on the ground, blood gushing from his mutilated tongue where one of the police officers shoved a gun in his mouth and pulled the trigger. The roughly 90-minute period of terror preceding the shooting began late on January 24 after a white neighbor called Rankin County Deputy Brett McAlpin and complained that two Black men were staying with a white woman inside a Braxton home. McAlpin tipped off Deputy Christian Dedmon, who texted a group of white deputies who called themselves “The Goon Squad,” a moniker they adopted because of their willingness to use excessive force. “Are y’all available for a mission?” Dedmon asked. They were. Five of the former officers are from Rankin County Sheriff’s Office – Chief Investigator Brett McAlpin, Narcotics Investigator Christian Dedmon, Lieutenant Jeffrey Middleton, Deputy Hunter Elward, and Deputy Daniel Opdyke – while one is from the Richland Police Department, Narcotics Investigator Joshua Hartfield. Some of the group calls themselves the “Goon Squad,” as they were known for “using excessive force and not reporting it.” All pleaded guilty to state charges of obstruction of justice and conspiracy to hinder prosecution. Each reached individual plea agreements that include prison sentences ranging from five to 30 years, according to court records obtained by the Associated Press. The guilty pleas to the state charges arrive just over a week after all six men also pleaded guilty to 16 federal felonies “stemming from the torture and physical abuse” of two Black men. They will be sentenced for the federal charges in mid-November. According to the Justice Department’s release earlier this month, the officers admitted kicking in a door and entering a home belonging to two Black men – Michael Corey Jenkins and Eddie Terrell Parker on 24 January – without a warrant. The two men were handcuffed and arrested – without probable cause to believe they had committed any crime. The officers “called them racial slurs, and warned them to stay out of Rankin County,” according to the release. The officers reportedly “punched and kicked” Mr Jenkins and Mr Parker, “tased them 17 times, forced them to ingest liquids, and assaulted them with a dildo.” Court records detail how they burst into a home without a warrant, handcuffed Jenkins and Parker, assaulted them with a sex toy and beat Parker with wood and a metal sword. They poured milk, alcohol and chocolate syrup over their faces and then forced them to strip naked and shower together to conceal the mess. Then one of them put a gun in Jenkins’ mouth and fired. As Jenkins lay bleeding, they didn’t render medical aid. They knew the mission had gone too far and devised a hasty cover-up scheme that included a fictitious narcotics bust, a planted gun and drugs, stolen surveillance footage and threats. The deputies were under the watch of Rankin County Sheriff Bryan Bailey, who called it the worst episode of police brutality he has seen in his career. On top of other torturous behaviour, the former officers devised a cover-up, involving making false statements and charging the two men with crimes they did not commit, but also neglected to provide medical aid to them. Law enforcement misconduct in the U.S. has come under increased scrutiny, largely focused on how Black people are treated by the police. The 2020 killing of George Floyd by Minneapolis police ignited calls for sweeping criminal justice reforms and a reassessment of American race relations. The January beating death of Tyre Nichols by five Black members of a special police squad in Memphis, Tennessee, led to a probe of similar units nationwide. In Rankin County, the brutality visited upon Jenkins and Parker was not a botched police operation, but an assembly of rogue officers “who tortured them all under the authority of a badge, which they disgraced,” U.S. Attorney Darren LaMarca said. The county just east of the state capital, Jackson, is home to one of the highest percentages of Black residents of any major U.S. city. A towering granite-and-marble monument topped by a Confederate soldier stands across the street from the sheriff’s office. The officers warned Jenkins and Parker to “stay out of Rankin County and go back to Jackson or ‘their side’ of the Pearl River,” court documents say, referencing an area with higher concentrations of Black residents. Kristen Clarke, head of the Justice Department’s Civil Rights Division, said the trauma “is magnified because the misconduct was fueled by racial bias and hatred.” She mentioned another dark chapter in Mississippi law enforcement: the 1964 kidnapping and killing of three civil rights workers. The violent police misconduct is a reminder “there is still much to be done,” Clarke said. Read More Former Mississippi officers expected to plead guilty to state charges for racist assault Alabama riverfront brawl videos spark a cultural moment about race, solidarity and justice Civil suit can continue against corrupt former deputy linked to death of Mississippi man

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Italy beat the Netherlands 3-2 in the Nations League third-place play-off in Enschede. Roberto Mancini’s side, who sealed Nations League bronze for the second tournament running, made a flying start as Federico Dimarco and Davide Frattesi put them 2-0 up in 20 minutes. Steven Bergwijn reduced the deficit for the Netherlands midway through the second half, but Federico Chiesa struck Italy’s third four minutes later. Georginio Wijnaldum ensured a nervy finale with the Netherlands’ second goal in the 89th minute, but it was not enough to prevent a third defeat in four games under boss Ronald Koeman, in his second stint in charge. Croatia face Spain in the final at Feyenoord’s De Kuip stadium in Rotterdam at 1945 on Sunday. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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When is a Waldorf salad not a Waldorf salad? When it’s almost a pudding – and there’s not a lettuce leaf in sight. This simple side salad of celery, walnuts and apples was invented in 1893 at the Waldorf Astoria Hotel in New York. While it’s been subject to many reinterpretations over the years, the Forest Side’s head chef Paul Leonard garnered a Michelin star for his take on this classic dish. Arriving in a delicate and crisp stewed-apple tart case that takes no less than 72 hours to create, it’s filled with a creme fraiche cake, walnut brittle, dehydrated grapes and confit celery. Walnut, celery and apple gels are also added, along with a Granny Smith apple skin sorbet, all topped with a walnut tuile. The different flavours and texture compliment each other perfectly, creating an unforgettable sweet and sour flavour bomb that continues to linger long in the memory. This petite morsel of food forms part of Leonard’s eight-course Michelin-starred menu at the Cumbrian hotel and restaurant, which was named the Best Country House Hotel of the Year in the 2023 Good Hotel Awards. In addition to the star, it’s also been awarded four rosettes, ranked number nine on Square Meal’s annual list of the UK’s 100 best restaurants and reached the top 30 of Harden’s Top 100 of the Best UK Restaurants. Which is a long way of saying that there’s plenty of justifiable interest in this superb family-run operation and that it’s been a good 2023 for the team. And it’s far from Leonard’s first culinary rodeo. Having cooked under Marcus Wareing and Andrew Fairlie, the Hull-native retained a Michelin star at The Isle of Eriska on the west coast of Scotland, before heading up the luxury Devonshire Arms in Bolton Abbey, Yorkshire, where he won four rosettes for his cookery. In 2019, he joined the team at the Forest Side. Here, the emphasis is very much on making the most of this sensational landscape, in both aesthetics and taste, with Leonard aiming to source 90 per cent of produce from within a 10-mile radius of the establishment. Handily, an extensive and original red brick Victorian walled garden is home to many of the ingredients rustled up by the team, including saffron, courgettes, tomatoes and an “unofficial” apple orchard that boasts 300 different types of apple. And what a successful collaboration it is. Guests arrive in the light and airy dining room, which looks out to the red-squirrel-occupied garden and dramatic fells. Reclaimed timber and steel tables sit aside a central sommelier’s table crafted from a windblown tree in the grounds. But instead of the buttoned-up atmosphere that often permeates restaurants of this calibre, the familiar sound of classic anthems – think Fleetwood Mac, The Kinks and Pulp – floods through the space, extinguishing any sense of forced propriety. It’s an intentional move initiated by Leonard and a welcome one more restaurants could learn from: a relaxed room of toe-tapping patrons is significantly happier than one with a reverential silence. Snippy waiters with clipped accents have no place here. At the Forest Side, staff seem genuinely delighted to be there, arriving with smiles and warm inflections. Under Leonard’s leadership, junior chefs present each course and it’s a genuine pleasure to see their passion for and pride in the food they’ve created. Proceedings kick off with a trio of “snacks”: a rhubarb and whipped chicken liver tart, a Hafod cheddar gougère, and a croustade of brown buttered shrimp. The gougère is scrumptious – buttery and nutty and blanketed with a slice of bresaola – while the whipped chicken liver is smooth and rich. Kohlrabi with cured and lightly smoked trout is served with a salsa verde made from garden herbs and cured trout roe, while a unctuous broth is made from pork fat, seaweed and mushrooms. “Beetroots cooked in their own juice all day” might not seem like the kind of dish to set hearts aflutter, but this isn’t any old root veg. The humble vegetable is cooked all day in its own juice before being dehydrated to create a fudgy texture, and served with a chamomile-infused yoghurt. It’s delicious. We gobble down a supple scallop, followed shortly by the most tender and rich hogget, splashed with a sauce made from confit lamb tongue, pickled mustard seeds and wild garlic buds. And the bread! Baked before each service, this milk loaf is glazed in Marmite and simply served with a butter made at the nearby Winter Tarn Dairy. This early course is luxury comfort food at its best and we’re forced to restrain ourselves for fear of spoiling our appetite. We finish off with “first rhubarb of the year”, ginger and custard, which is as delicious as it sounds: a perfect balance of sweet vanilla, sorbet and herbs. Satiated, we make the easy trip upstairs to our room, one of 20 at the hotel, all of which have garden views and make the perfect end to our decadent dining experience. Is there still a place for fine dining restaurants during a cost-of-living crisis? As employers and buyers, producers and supporters of local food, they’re invaluable to the economy, while for gastronomes who wish to splash some cash treating themselves or someone else, they’re a luxury much like a pair of tickets to see Beyoncé or a championship football match. Overheard snippets of conversation among fellow guests reveal birthday treats or anniversaries, of a weekend away from the grind to relax in this glorious gothic mansion house amidst the fells. Whatever the reason, a trip to the Forest Side is quite simply sublime. A four-course dinner menu costs £85pp, while an eight-course dinner menu costs £130pp. A four-course lunch menu costs £55pp, while an eight-course lunch menu costs £85. Wine pairings come in flights of four, six or eight and start from £75 per person. B&B and dining packages are also available - visit theforestside.com for more information. Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

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