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Colorado dentist and father-of-six James Toliver Craig leaned back in his chair and twiddled his thumbs through his handcuffs on Wednesday, his beard unkempt above his orange prison jumpsuit, as court took a brief recess from a preliminary hearing on the first-degree murder charge he faces for allegedly poisoning his wife. The casual display came shortly after the prosecution laid out a litany of evidence they say supports their case that Craig deliberately poisoned his spouse of more than two decades, Angela Dawn Pray Craig, with shakes while pursuing a relationship with a Texas orthodontist. Craig, 45, was arrested one day after Angela, 43, was pronounced dead on 18 March following her third hospitalisation in a month for a host of concerning and worsening symptoms. Prosecutors on Wednesday revealed Craig was also now facing a second charge without specifying what it was. But testimony from the Arapahoe County Coroner and lead detective – as reporters and several of Angela’s relatives sat in the courtroom – included a number of explosive claims. According to evidence given by Arapahoe County Coroner Dr Kelly Lear, samples showed that Angela had an arsenic level of 68 around 11.50am on 15 March – but that level had increased to 330 just after 8.20pm. That would be “consistent with her receiving additional cyanide exposure in that time period,” Dr Lear said. The cause of death she listed in her report was acute “cyanide and tetrahydrozoline poisoning; the manner of death is homicide,” she testified Wednesday. Tetrahydrozoline is the decongestant used in Visine eye drops. The dentist had researched other types of poison before his wife’s death, including an internet search for oleander, Aurora Police Detective Bobbi Olson testified on Wednesday. A search warrant obtained for an exam room computer at his dental practice found that, in the weeks leading up to Angela’s final hospitalization, Craig had searched for “how to make murder look like a heart attack,” “is arsenic detectable in an autopsy” and “how many grams of pure arsenic will kill a human?” Det. Olson also testified about how hospital staff, then police, were informed by Craig’s business partner and his wife about their concerns regarding the dentist’s behavior. Ryan Redfearn and his wife, Michelle, who has a PhD in nursing, had been informed by staff at the joint dental practice he owned with Craig that his business partner had ordered a delivery of potassium cyanide to the office. He had instructed an office employee to look out for a private package but it was mistakenly opened by another worker after it arrived on 13 March, Det. Olson said. A staff member “reconstructed the box, put the packaging slip back in; prior to doing that, she saw that it said ‘potassium cyanide,’ described the container, said it was like a tinfoil cardboard type container” she’d never seen before in the dental practice, Det. Olson said. “There was also a biohazard type sticker on the box, as well; she put it back together and then handed it to Mr Craig.” The dentist was later seen leaving with the container, the detective said. The employee googled potassium cyanide and its symptoms, connected them to Angela’s illness and told the Redfearns, who then told nursing staff, who called police. Det. Olson said both Redfearns were interviewed in the early morning hours of 16 March. At that time, Michelle Redfearn pointed out to police the previous recent hospital visits Angela had made, the detective said. Mr Redfearn, meanwhile, told police that Craig had filed for bankruptcy in 2021 and the debt payments were being covered by his own part of the business to the tune of $18,000 a month. He said he’d informed his partner in January that he “needed to work more, be around more, take less time off and that he was going to have to take a pay cut,” the detective testified. Craig’s pay was $39,000 in January and less than $16,000 the following month, she said. The dentist had taken out four life insurance policies on his wife from two companies totaling nearly $4.5million, the court heard. Throughout all of this, prosecutors allege Craig was enjoying his burgeoning relationship with Texas orthodontist Karin Cain, who is named in the charging documents. Det. Olson on Wednesday confirmed that the dentist continued to write letters to Ms Cain from jail after his arrest professing his love for her. Just hours before Wednesday’s hearing, Ms Cain broke her silence to claim that Mr Craig lied to her about the state of his marriage and that she would never have gotten involved with him if she had known the truth. Rather than being his “mistress”, the Texas orthodontist said they had only met three weeks prior to his wife’s death at a dentistry conference. “I don’t like the label,” she said. “If I had known what was true, I would not have been with this person.” Ms Cain shared doubts that she played a part in Mr Craig’s alleged murderous motive, as she said they had never planned a future together. “There’s no way I’m a motive. There’s been no planning a future together,” she said. Ms Cain said that she met Mr Craig at the dental conference in February and that he lied to her by claiming his marriage was over and that he did not live in the same home as his wife. At the time, Ms Cain was also in the middle of divorcing her husband of three decades. While she was “not looking for love,” she said that they bonded over their apparent shared experiences and shared devotion to their children. In total, they spent just three days together at the conference, meeting on a Thursday before parting ways – her to Texas, him to Colorado – on Saturday. After that they messaged constantly and she felt “so connected” to her new companion, she said. She planned to visit him in Colorado but the first trip fell through. The second planned trip came in March when she said Mr Craig told her his wife was ill. The day before she was due to arrive in Denver, she said that Angela had a seizure and was placed on life support, with a low chance of survival. While she said she reconsidered going to Colorado at that time, Mr Craig allegedly encouraged her by saying that he could do with her support. They went for dinner twice, she said, where she noted his behaviour seemed odd. “He at no point seemed stressed or anxious,” she said. “I mean really I had to drag it out of him like, ‘Are you sure you’re ok?’” Days later, Angela was dead. Now, Ms Cain says she feels lied to by the person she felt she was falling in love with. “I don’t have any sort of headspace in my reality where it fits” what she has now learned in the criminal affidavit, she said. “I didn’t willingly have a relationship with somebody who was in a marriage.” Read More Poison shakes, an illicit affair and ‘crocodile tears’: What we know about Denver’s alleged killer dentist Prosecutors set to present evidence against Colorado dentist accused of poisoning his wife's shakes Colorado dentist is charged with murder for allegedly poisoning wife who complained of headaches for weeks

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As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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