Tries on debut to winger Shaun Stevenson and backrower Samipeni Finau helped the All Blacks rally from 17-3 down at halftime to beat the Wallabies in the second Bledisloe Cup match

Son Heung-min scored two goals and set up another to help South Korea win its second straight game in World Cup qualifying, a 3-0 victory over China on Tuesday. The Tottenham striker got his first from the penalty spot in the 11th minute at Shenzhen Universiade Sports Centre after Hwang Hee-chan was fouled in the area. Son scored his second just before halftime with a header near the post. Jung Seung-hyun added the third with a header off a free kick from Son.“China also had scoring opportunities,” said South Korea coach Jurgen Klinsmann, who was appointed in February. “If we had conceded in front of 40,000 fans, it would have been really difficult. Scoring a goal lifted the atmosphere for us.” South Korea is looking to qualify for the World Cup for the 11th straight time, while China is aiming to reach the tournament for only the second time. The South Koreans lead Group C in Asian qualifying with six points, while China and Thailand have three points each. The Thais beat Singapore 3-1. Singapore has zero points. The top two teams in each of the nine groups of four progress to the final group stage. Asia has eight automatic places at the expanded 2026 World Cup tournament, an increase of four from 2022. Iran was held to a 2-2 draw by Uzbekistan in Tashkent, giving both teams four points in Group E.Iran, which has appeared at six World Cups, led 2-0 on goals from Mehdi Taremi and Ramin Rezaeian. But Oston Urunov and Igor Sergeev earned a point for Uzbekistan. Qatar, the host of last year’s World Cup, won its second game by beating India 3-0 in Group A. Also, North Korea beat Myanmar 6-1, the Philippines drew 1-1 with Indonesia, and Iraq defeated Vietnam 1-0. Read More Man Utd takeover reaches one-year mark with Ratcliffe set for stake Can Brazil turn turmoil into opportunity as Argentina visit the Maracana? Lionel Messi World Cup shirt collection set to smash sports auction record

MOSCOW Ukraine launched a major drone attack on Moscow on Tuesday though all of them were destroyed by

Theodore “Ted” Kaczynski, known as the “Unabomber,” has died in federal prison aged 81, a spokesperson for the Bureau of Prisons told The Associated Press. Kaczynski was found dead at around 8am in a federal prison in North Carolina. The cause of death was not immediately known. He was serving life without the possibility of parole following his 1996 arrest at the primitive cabin where he was living in western Montana. Kaczynski pleaded guilty to setting 16 explosions that killed three people and injured 23 others, maiming some permanently, in various parts of the US for 17 years between 1978 and 1995. He had been moved to the federal prison medical facility in 2021 after spending more than two decades in a federal Supermax prison in Colorado for the series of bombings that targeted scientists. The deadly bombs were homemade and sent through the mail — some targeted airlines by including altitude sensors to trigger an explosion mid-flight. One threat in 1995 over the July 4th holiday weekend almost completely shut down air travel on the west coast. He was nicknamed the “Unabomber” because his early targets appeared to consist of universities and airlines. A Harvard-trained mathematician, he railed against advanced technology. His 35,000 word manifesto, Industrial Societ and Its Future, was published by The Washington Post and The New York Times in September 1995. Its publication was backed by federal agencies as he had said he would desist from his campaign of terrorism if it received a national audience. His writing was recognised by his brother David Kaczynski and his sister-in-law, Linda Patrik, who turned him in to the FBI, ending one of the longest and costliest manhunts in US history. When authorities closed in on Kaczynski at his cabin outside Lincoln, Montana, they found it filled with journals, a coded diary, explosive ingredients, and two completed bombs. With reporting from the Associated Press

The Friday night lights were a little too bright for at least one horse in Arizona. Saguaro beat ALA-Queen Creek, 39-35, after a brief delay where a kid had to

Texas state Sen. Roland Gutierrez entered the state's US Senate race on Monday, becoming the second high-profile Democrat vying to take on Republican Sen. Ted Cruz next fall.

Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).

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