South Korea has launched its first military spy satellite, a little over a week after rival North Korea claimed to put its own spy satellite into orbit for the first time

GMA meteorologist Ginger Zee reveals the secret behind her vibrant and ever-changing wardrobe on-camera

Mexico's president is asking why, if a woman criticizes him, he isn’t considered victim of gender violence

United States standout Christian Pulisic scored in his first match at San Siro to set the Rossoneri on their way to a 4-1 win over Torino in Serie A

Former White House resident Donald Trump Jr has weighed in after the Secret Service closed its investigation into the discovery of cocaine in the building - suggesting he would not have “gotten away with that”. The eldest son of former president Donald Trump made the comments at the Turning Point Action Conference on Sunday, when he assured the crowd that snorting cocaine was not his “thing”. “My guys who I stayed in touch with — many of them just dear friends — they’re like, ‘Hey dude, there’s no way you would’ve gotten away with that,’” he animatedly told the crowd. “I go, ‘I know!’ Luckily, I don’t snort, er, cocaine! It’s just not my thing.” Mr Trump has previously denied being a drug user. On his Triggered podcast earlier this year, he described to former Trump White House official Kash Patel the price of his getting involved in politics, in the process making a series of unsubstantiated claims about President Biden’s son Hunter. “I look at what they called me: a traitor,” Mr Trump said. “Adam Schiff wanted to try me for treason, a crime punishable by death, but Hunter Biden can take a billion from China, work for Ukraine oligarchs, work for Russian oligarchs, money launder, be paid in diamonds off the books, not declare anything in taxes, drop guns in dumpsters across from high schools, and it’s like, ‘He’s an upstanding human being. And then I give an impassioned speech, and it’s ‘Don Jr is on coke.’” A small amount of cocaine (around .007oz – enough for a misdemeanour charge) – was discovered in the White House, but the Secret Service said their investigation would have involved 500 people, not a short enough list of suspects to draw any concrete conclusions. However the lack of investigation has lef to criticisms levelled at President Joe Biden for not doing enough to find the culprit, as well as at White House staff in general. Conservative pundits have speculated – without evidence – that the drug may have belonged to the president’s son, Hunter Biden, who is a recovering drug addict. Former President Donald Trump posted on Truth Social: “Despite all of the cameras pointing directly at the ‘scene of the crime,’ and the greatest forensics anywhere in the World, they just can’t figure it out? They know the answer, and so does everyone else!” He subsequently took to calling President Biden a “crackhead”. Read More ‘Don Jr is on coke’: Trump’s son mocks accusations of drug use over his ‘impassioned’ speeches Trump finally reveals how he thinks he could end Russia’s war in Ukraine in a day Judge in Trump documents case under the spotlight after case intensifies following controversial ruling Rudy Giuliani sparks backlash with bizarre appearance at Gilgo Beach murder suspect’s home Donald Trump brands US a ‘third-world hellhole’ run by ‘perverts’ and ‘thugs’ ‘Stoned’ DeSantis canvasser’s lewd rant caught on doorbell camera as 2024 campaign rushes to cut costs

The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions 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

Britain's antitrust regulator on Friday cleared Microsoft's acquisition of "Call of Duty" maker Activision Blizzard after the restructured deal substantially

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Manchester City remain undecided on Kalvin Phillips' future at the club.

Everton manager Sean Dyche was frustrated by his side’s inability to convert their chances and disappointed by the lack of VAR intervention on Michael Keane’s disallowed goal in the 1-0 defeat to Fulham. Despite an encouraging performance in which they created twice as many chances as the visitors, they were undone by a sucker-punch goal as two Cottagers substitutes Aleksandar Mitrovic and Andreas Pereira combined to provide the third, Bobby Decordova-Reid, with a 73rd-minute tap-in. But it was the chalking off of Keane’s goal, when he turned the ball into an empty net after goalkeeper Bernd Leno had dropped it in a challenge with James Tarkowski, which was crucial to an Everton side who were the Premier League’s lowest scorers last season. “Very frustrated with the outcome. We played well and a lot of the things we are looking for were there, especially first half,” said Dyche. “We limited them to almost no chances or nothing clear while creating nine or 10 in the first half, five of which are high quality. We had one of the highest chance counts in my time. So the mix of the performance is right, but we have to score a goal. “I am a big fan of VAR, I don’t know why (Keane’s goal was not referred) on this occasion, I get the idea they are promoting the idea the referee’s decision is first but they should step in on this one. “I can’t really work it out. I have seen it back, Tarky does nothing really, minimal contact other than the keeper landing on him. “The minimum should be that you go and look at the monitor. He didn’t do anything to put the keeper off and he drops it.” Fulham boss Marco Silva – a former Everton manager – admitted his side got fortunate with the result. “It was not a good performance from ourselves. Overall during the game we didn’t perform at our level,” he said. “Even if we started the game well. after the first 15 minutes we started to lose too many balls in areas it is difficult to lose balls in. “We gave Everton so many chances to punish us in counter-attacks. It was more our fault because we didn’t perform. Bernd keeps us in the game – a great performance. “That we are able to win in such circumstances, it is a great feeling. It is not a problem for me to say Everton deserved better. “It’s a great feeling when you don’t play at your level for 95 minutes and you are able to win away from home.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Tom Pidcock wins mountain bike cross-country at World Championships Roy Hodgson brushes off Max Lowe spat as Crystal Palace beat Sheffield United West Ham boss David Moyes considering using Jarrod Bowen as striker

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