The US Military Academy at West Point is being sued for its race-based admissions policies by the same group that won a landmark case against Harvard University and the University of North Carolina at Chapel Hill in the Supreme Court over affirmative action earlier this year, according to a lawsuit filed Tuesday.

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There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers 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

By Olena Harmash KYIV (Reuters) -Russia struck Ukrainian ports on Tuesday, a day after pulling out of a U.N.-backed deal

Manchester United manager Erik ten Hag has admitted he is “not happy” with Marcus Rashford’s form but he remains convinced the England forward will get back to his best this season. Rashford’s disputed red card in Copenhagen on Wednesday night contributed to a dramatic United collapse as they blew a 2-0 lead and conceded two goals in the final 10 minutes to lose 4-3, dropping to the bottom of Group A in the Champions League with two games left. Gareth Southgate kept faith with Rashford by naming him in his England squad on Thursday, but a player who scored 30 goals for United in all competitions last season has only one from 15 appearances this term. “I think he’s not happy, we are not happy,” Ten Hag said of Rashford’s performances. “We have an expectation. He has high expectations from himself. In this moment he is not in the best form but I know he will be back. “I know when the team is playing better he will play better. He will go and score goals. I am confident of that. This season he will improve and score goals. He is totally in the team, he is aware of everything so I think he will be back on track. “It can happen very quickly and sometimes you only need one game. I’m sure he will get there.” The defeat in Copenhagen was United’s ninth from 17 games in all competitions so far, and they go into Saturday’s match at home to Luton eighth in the Premier League. Asked if results had been acceptable this term, Ten Hag said: “It is about the end result and we have to win every game, so we are very disappointed to lose any game but finally it is about the end result. “It is always about being in a process, thinking about a process and then it’s about managing the process. That’s the only thing I focus on. “I think we have often proved we can, like at Fulham, like Brentford, that we can overcome big setbacks.” United’s midweek defeat came at a cost too as Jonny Evans limped off early after pulling up off the ball. The 35-year-old, who has been a regular starter in recent weeks, has been ruled out of the Luton match and may now also miss next week’s Euro 2024 qualifiers for Northern Ireland in what would be another blow for Michael O’Neill’s injury-hit squad. “So we don’t have in this moment the full assessment and all the details but tomorrow he is out,” Ten Hag said. “I can’t say (if he can go away with Northern Ireland) as we don’t have the finished assessment.” Mason Mount has been another player in the spotlight, with the 24-year-old struggling to make an impression since his £55million summer switch from Chelsea. Mount made his first start since early October in the 3-0 Carabao Cup defeat to Newcastle on November 1 but was back on the bench against Fulham and Copenhagen, with questions being asked about his role in the side. However, Ten Hag said there had been no change in his expectations of the player. “It hasn’t changed at all,” Ten Hag said. “He started the season and then he got injured. It’s the worst moment for a new player to get injured because it stops the integration process. That was definitely a setback for us all and for him now he has to fight to get his place back.” Read More Dawid Malan: I want to play on but I don’t know what my England future holds Evan Ferguson signs new Brighton contract until 2029 Football rumours: Tottenham identify Lloyd Kelly as January transfer target On this day in 2014: David Moyes appointed Real Sociedad head coach Chicago Bears edge out Carolina Panthers in three-point win Unai Emery acknowledges good fortune opened the door for Villa’s victory

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Joselu came off the bench to grab a late winner as Spain snatched a place in the Nations League final with a 2-1 win over Italy in Enschede. The former Newcastle forward pounced two minutes from the end of a tight encounter on Thursday after a shot from Manchester City’s Champions League final match-winner Rodri was deflected into his path. Spain had taken a third-minute lead through Yeremy Pino but Italy soon levelled with a penalty from Ciro Immobile. Italy’s Davide Frattesi then had a goal chalked off for a narrow offside and Joselu had the final say, just four minutes after coming on. The game was largely played at a slow pace but it got off to a lively start. Pino gave Spain an instant advantage after robbing Italy captain Leonardo Bonucci on the edge of the area and firing past Gianluigi Donnarumma. It was a lead that was soon erased as Italy were awarded a spot-kick seven minutes later after a shot from Nicolo Zaniolo was blocked by the arm of Robin Le Normand. Immobile made no mistake from 12 yards. Italy were unfortunate not to be in front soon after as Frattesi finished superbly from a lofted Jorginho pass but VAR intervened. Italy went close again before the break when Rafael Toloi volleyed just over and Spain had another chance when Alvaro Morata shot straight at Donnarumma. The second half lacked dynamism but both sides had opportunities. Rodri, fresh from his winner in City’s Istanbul triumph on Saturday, tried to catch Donnarumma out with an overhead kick that dropped over before Zaniolo forced a good save from Unai Simon at the other end. Rodri was involved again for what proved the winner when his shot was blocked and Joselu calmly dinked past Donnarumma. Spain will now play Croatia in Sunday’s final with Italy facing the Netherlands in the third-place play-off. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Rickie Fowler and Xander Schauffele set record-breaking pace at US Open Rickie Fowler hits 62 at US Open to equal lowest score in men’s major history Gareth Southgate facing ‘complicated’ decision on Man City stars for Malta game

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Serhiy Rebrov, the former Tottenham and West Ham striker, has been appointed as head coach of Ukraine. The 49-year-old has enjoyed a varied managerial career, with spells in charge of Dinamo Kyiv, Al-Ahli, Ferencvaros and most recently Al-Ain. Former Ukraine striker Rebrov, who won 75 caps as a player, has now taken the reins of his national team on a deal until 2026. Ukrainian Football Association chief Andriy Pavelko said: “This is a long-awaited event. A new stage in the history of Ukrainian football. “A special moment, since the new page will be written during martial law, in a special period for our country.” Rebrov takes charge of a Ukraine side looking to kickstart their Euro 2024 qualification hopes having lost their opener against England in March. Harry Kane and Bukayo Saka scored in a 2-0 win at Wembley, where the visitors were managed by interim boss Ruslan Rotan. Rebrov’s first game will be at North Macedonia next Friday, before playing Malta three days later – a match that will be hosted in Trnava, Slovakia due to Russia’s invasion of Ukraine. Pavelko added: “We will expect from our national team, a game that will please Ukrainian fans.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live