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A jailed French gangster known as the “getaway king” after two dramatic escapes from prison - one involving a hijacked helicopter - will be locked up for a further 14 years. Redoine Faid, who says he drew inspiration for his criminal career from French and American gangster films, escaped from Reau prison, southeast of Paris, in July 2018. He had been in the prison’s visiting room when three men burst in and got him onto the aircraft, which had landed in one of the prison courtyards. Just five years earlier, in April 2013, he escaped from Sequedin prison in the north of the capital, using explosives to blast through five prison doors, taking four prison wardens hostage, and escaping in two getaway cars. A self-described “freedom addict”, Faid, who has multiple convictions for armed robbery, went on trial earlier this month and was this week sentenced to 14 years additional years behind bars for the prison break. The 51-year-old appeared at Assize Court with a smile and wearing a blue sweater. Among the 11 co-defendants were his two brothers, one of whom he greeted with a kiss, three nephews and a convicted member of the Corsica underworld. Prosecutors had requested 22 years for the jailbreak, spearheaded by Faid’s brother Rachid, who took a helicopter pilot hostage and ordered him to fly to the prison. Rachid got 10 years for his involvement in the plot. Three armed accomplices let off smoke bombs to confuse guards at the prison, one of the men - identified as Faid’s elder brother Rachid - used a disc grinder to cut through doors leading to the visiting room. Faid had been receiving a visit from another brother, Brahim. Inmates of the prison cheered as the helicopter took off with its new passenger, with the operation taking just 10 minutes. Brahim told the court he had no idea about the plan and he was acquitted. After Faid was sprung from the prison, the helicopter landed in Gonesse, a northeastern suburb of Paris, where he and his accomplices continued their escape by car. Authorities later found a burnt-out black Renault suspected of being the getaway car in Aulnay-sous-Bois, another suburb of the capital. The assailants are thought to have changed vehicles, continuing their escape in a van. Faid was arrested by special forces in October 2018 in an apartment located in the city of Creil, in the northern suburbs of Paris, having spent three months on the run. He had been seen dressed as a woman, wearing a burqa. In 2017, he was sentenced on appeal to 25 years in prison for masterminding a failed 2010 robbery, which claimed the life of a policewoman. As a young delinquent in a troubled suburb north of Paris, Faid took his inspiration from gangster movies. He told the court it was his love of freedom that drove him to escape from jail. "I’m in a concrete sarcophagus 23 hours out of 24… What am I going to do? Kick my heels indefinitely. I have an addiction which consumes me and which I cannot cure. I am addicted to freedom." Read More Russia-Ukraine war live: North Korea hands over 1,000 containers of weapons to Putin Putin’s many ‘heart attacks’ and why the rumours may be in his favour Russia recruits prisoners for Ukraine war as Putin replicates Wagner Russia-Ukraine war live: North Korea hands over 1,000 containers of weapons to Putin Putin’s many ‘heart attacks’ and why the rumours may be in his favour Russia recruits prisoners for Ukraine war as Putin replicates Wagner

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Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). 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