The pop star gave out water bottles to fans during the concert in Brazil, amid sweltering heat.

Riyadh knows that it cannot rely solely on a fluctuating oil market for income. Along with its efforts to raise oil prices, it is also trying to bring in investment from abroad.

Gareth Southgate knows next year’s Euros will have to go extremely well for it to be a “possibility in anybody’s eyes” for him to stay on as England manager. The 52-year-old was parachuted into the hotseat following Sam Allardyce’s ignominious exit in 2016 and has gone on to oversee the national team’s best spell since winning the World Cup. England reached the 2018 semi-finals before losing the delayed Euro 2020 final in an agonising penalty shoot-out defeat to Italy at Wembley. There were more signs of progress as the team were edged out by France at last year’s World Cup, but a challenging year meant Southgate had to weigh up whether to see out his contract until 2024. The England boss decided to stay on after a week of contemplation following Qatar, but next summer’s European Championship could prove his last finals in charge. “My contract is until the December,” Southgate said. “That was always put in place because it would allow everybody reflection time, really.” Asked if the Euros would be his last tournament, Southgate said: “Who knows? “I think we’ll have to go very, very well for that to be a possibility in anybody’s eyes and that’s fair enough. I’m more than comfortable with that. “My aim is to try and win the tournament and everything I do is geared around that and every conversation I have with the players now is geared around that. “So, what will happen in the future at the moment it isn’t at the forefront of my mind, but trying to win this European Championship is.” England are third favourites with the bookmakers to triumph in Germany next year, and that is all the manager is focused on right now. ‘Succession’ is a buzzword thanks to the popular US TV series, but Southgate has not seen the show and was unwilling to talk about potential candidates for a job he cares deeply about. “Whatever (input) John (McDermott, Football Association technical director) and everybody else at the FA would like, really,” he said. “I’m not precious about it. If I could help in any way, at whatever point. I try to do that now with involvement in the pro licence, with reaching out to English coaches. “We’ve had people in to have the odd day here and there with us at training. “That’s not my decision but I’d always help English football as much as I can. “At whatever point I leave here, hopefully we’ve won something, but if I’m the second most successful I’ll be more than happy to become third very quickly. “I joined here to help English football and that will never change for me.” England’s immediate focus is taking a giant stride towards Germany by beating Malta and North Macedonia in June, but for a number of players their future is up in the air. Harry Kane, Declan Rice and Jude Bellingham are subject of widespread speculation, while a lack of game-time is an issue for Southgate’s favourites Harry Maguire and Kalvin Phillips. “There’s potentially a lot of movement with that squad we’ve picked across the summer, but I think it will be later in the summer,” the England boss said. “It doesn’t worry me how it plays out. I think as a player you always back yourself. You’ve got to. “You’ve got to have the mentality that ‘wherever I go I’m going to force my way into the team’ until such point as which it becomes apparent where ‘maybe I’ve got to go’. “And maybe we’ve got a couple in the squad who’ve got that decision to go through in their own minds this summer.” That self-confidence has paid dividends for Jack Grealish, who struggled to make the desired impact in his first season at Manchester City. But the 27-year-old has come on leaps and bounds this term under Pep Guardiola, who Southgate considers the best coach in the world. “I’m a huge admirer,” the England boss said. “He knows that, I’ve told him. “Of course it’s been brilliant for our players to work with him and they have learned individually, tactically and, probably as much as anything, that mentality. “You mention Jack, he’s played properly, I would say, in this period. You know, against Real Madrid with and without the ball. “That wasn’t the case two-and-a-half years ago, if I’m honest, so there’s been a lot of progress.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Erik ten Hag confident Marcus Rashford can score 40 goals in a season I’ll stay at Newcastle as long as I’m wanted – Eddie Howe Ryan Mason believes Daniel Levy has ‘been let down by other people’ at Tottenham

Barcelona president Joan Laporta has confirmed the club is looking to complete a deal for young Fenerbahce prospect Arda Guler. Dubbed the 'Turkish Messi', 18-y

(Reuters) -Saudi Arabia is in early talks with U.S. electric automaker Tesla to set up a manufacturing facility in the

Andrew Tate's claims have stirred controversy due to their perceived lack of concrete evidence

We've thought a lot about kids and phones because many of us are parents. Mobile

The Los Angeles Sparks knew this season was a rebuilding year for a franchise looking to regain its championship pedigree

Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

Adele stopped her show Saturday night in Las Vegas to scold a security guard who was "bothering" an audience member.

Former first-round draft pick Prince Amukamara can retire as part of the New York Giants

Amazon.com’s cloud division has drawn thousands of customers to try out its service vying with Microsoft and Google