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The UN's World Heritage Committee has placed two major historical sites in Ukraine on its list of such sites that it considers to be in danger. The iconic Saint Sophia Cathedral in the capital, Kyiv, and the medieval center of the western city of Lviv, are UNESCO World Heritage Sites central to Ukraine's culture and history. The decision announced on Friday to put those two on the body's list of sites “in danger” has no enforcement mechanism, but could help deter Russian attacks. Neither site has been directly targeted since Russia invaded Ukraine in February 2022, and Lviv has largely been spared from the fighting. But Russia has unleashed waves of strikes on Kyiv and other cities, hitting residential areas and critical infrastructure with Iranian-made attack drones. The decision was taken at the 45th session of the World Heritage Committee, which is being held in Saudi Arabia. The committee maintains UNESCO's World Heritage List and oversees conservation of the sites. The gold-domed Saint Sophia Cathedral, located in the heart of Kyiv, was built in the 11th century and designed to rival the Hagia Sophia in Istanbul. The monument to Byzantine art contains the biggest collection of mosaics and frescoes from that period, and is surrounded by monastic buildings dating back to the 17th century. The Kyiv-Pechersk Lavra, also known as the Monastery of the Caves, is a sprawling complex of monasteries and churches — some underground — that were built from the 11th to the 19th century. Some of the churches are connected by a labyrinthine complex of caves spanning more than 600 meters (2,000 feet). The two sites on the Dnipro River, a 15-minute drive from one another, are “a masterpiece of human creative genius," according to Unesco, the UN Educational, Scientific and Cultural Organization. The other site is the historic center of Lviv, near the Polish border. A 5th-century castle overlooks streets and squares built between the 13th and 17th centuries. The site includes a synagogue as well as Orthodox, Armenian and Catholic religious buildings, reflecting the city's diversity. “In its urban fabric and its architecture, Lviv is an outstanding example of the fusion of the architectural and artistic traditions of Eastern Europe with those of Italy and Germany,” Unesco said. “The political and commercial role of Lviv attracted to it a number of ethnic groups with different cultural and religious traditions.” Lviv is more than 500km from Kyiv and even further from any front lines, but it has not been spared. Russian cruise missiles slammed into an apartment block in the city in July, killing at least six people and wounding dozens. Unesco added Ukraine's Black Sea port city of Odesa to its list of endangered heritage sites in January. Russian forces have launched multiple artillery attacks and airstrikes on the city, a cultural hub known for its 19th-century architecture. Russia says it only strikes military targets. Under the 1972 Unesco convention, ratified by both Ukraine and Russia, signatories undertake to “assist in the protection of the listed sites” and are “obliged to refrain from taking any deliberate measures” that might damage World Heritage sites. Inclusion on the List of World Heritage in Danger is meant to rally urgent international support for conservation efforts. The list includes more than 50 sites around the world. Read More Ukraine-Russia war – live: ‘Significant losses’ for Putin’s forces as Kyiv retakes village and attacks ships Ukraine recaptures another village from Putin’s forces – as it keeps up attacks on Russia’s ships Putin meets the leader of Belarus, who suggests joining Russia's move to boost ties with North Korea Ukraine war’s heaviest fight rages in east - follow live Charity boss speaks out over ‘traumatic’ encounter with royal aide

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Following the departure of Ange Postecoglou to Tottenham, Celtic are now looking for a new manager. Here, the PA news agency takes a look at some of the candidates who may be given consideration by the Parkhead hierarchy. Brendan Rodgers The 50-year-old Northern Irishman is out of work after being sacked by Leicester in April. Enjoyed a hugely successful stint of just under three years in charge of Celtic in which he won two consecutive domestic trebles before leaving the club firmly on course to achieve the feat for a third time when he was headhunted by the Foxes in February 2019. The timing of his departure – when they were closing in on a treble-treble – meant Rodgers left under a cloud in the eyes of a significant section of supporters. The possibility of lingering acrimony may be a stumbling block to his potential return. Jesse Marsch As part of the Red Bull group, the 49-year-old American came to prominence when he led Austrian side Red Bull Salzburg – who had Erling Haaland in attack in his first season in charge – to two consecutive league and cup doubles. Renowned for his high-intensity, approach, Marsch earned a crack at the Leeds job in February 2022 following the sacking of Marcelo Bielsa and ensured they stayed in the Premier League, but a poor start to his first full season at Elland Road led to him being sacked in February. Was interviewed about recent vacancies at Southampton and Leicester but remains out of work and is still based in the UK. Scott Brown The 37-year-old Fleetwood manager spent 14 trophy-laden years as a player at Celtic, the majority as captain, before his departure in 2021. His name is sure to come into consideration given his long association with the club and the high regard in which he is held, but would be seen as a major gamble given his relative lack of managerial experience. Steered Fleetwood to 58 points and a mid-table finish in League One in his first season in charge, which represented a notable upturn under Brown as they had picked up just 40 points while battling relegation under his predecessor. Also reached the FA Cup fifth round, beating QPR and Sheffield Wednesday along the way. David Moyes Currently in charge of Europa Conference League finalists West Ham, Moyes’ name always seems to be mentioned when Celtic are looking for a new manager given his Glasgow roots. The 60-year-old’s future with the Hammers has been in doubt following a disappointing Premier League campaign, but he said at the weekend that he was “really happy at the moment and settled where I am” when asked about his situation. Has previously managed Everton, Manchester United, Real Sociedad and Sunderland. A lack of silverware may count against him. Kjetil Knutsen The 54-year-old has made a name for himself after establishing Bodo Glimt as one of the top teams in Norway since taking charge in 2018. Led them to their first-ever title win in 2020 and followed up the feat a year later. Currently eight points clear at the top of the Eliteserien. Has also overseen some impressive European runs over the past three seasons, most notably in the 2021/22 campaign when Bodo Glimt reached the quarter-finals of the Conference League after defeating Postecoglou’s Celtic 5-1 on aggregate. Graham Potter Currently unemployed after being sacked in April following a chastening spell in charge of Chelsea, Potter – who made his name in an impressive three-year reign at Brighton – would be seen as an eye-catching proposition for many Hoops supporters. Indeed there are similarities between where Potter is now and where Rodgers was when he chose to head north and get his career back on track with Celtic in 2016 after his sacking from Liverpool. The 48-year-old former Swansea boss’ preferred style of football would be deemed attractive to Celtic, who will be keen to hire someone able to get the most out of a squad built in Postecoglou’s mould over the past two years. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Karolina Muchova books French Open semi-final spot with straight sets win Reading to go part-time following relegation from Women’s Super League Ange Postecoglou admits he ‘will forever’ be a Celtic fan after Tottenham move

National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche

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