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New York congresswoman Alexandria Ocasio-Cortez criticised Supreme Court Justice Samuel Alito on Friday, after the high court jurist claimed the US court was above any regulation from Congress. Democrats in the Senate have been pushing for a new law that would require the Supreme Court to adopt a binding ethics code and new enforcement regulations to assure justices stick to it, after a bruising series of ethics scandals on the nation’s top appellate court. “What a surprise, guy who is supposed to enforce checks and balances thinks checks shouldn’t apply to him,” Ms Ocasio-Cortez wrote on social media. “Too bad! Corruption and abuse of power must be stopped, no matter the source. In fact, the court should be *most* subject to scrutiny, bc it is unelected & life appointed.” The pushback was in response to recent comments Mr Alito gave in an interview with The Wall Street Journal, where the right-leaning judge said, “I know this is a controversial view, but I’m willing to say it...No provision in the Constitution gives them the authority to regulate the Supreme Court – period.” “The court’s financial disclosure requirements are a law, passed by Congress; its recusal requirements are a law, passed by Congress; and the body that implements financial disclosure and code of conduct issues is the Judicial Conference, a body created by Congress,” Rhode Island senator Sheldon Whitehouse said earlier this month. “Please let’s not pretend Congress can’t make amendments to laws Congress has passed or oversee agencies Congress has created,” he said. Mr Alito was in the spotlight last month after ProPublica revealed the justice had travelled to a fishing trip in a remote part of Alaska onboard a private jet belonging to billionaire hedge fund manager Paul Singer, a wealthy Republican donor who’s had cases before the Supreme Court. The trip wasn’t disclosed on Mr Alito’s yearly financial forms, a potential violation of federal law, though he disputes he did anything wrong. Earlier this year, another Republican-appointed judge, Clarence Thomas, found himself facing similar allegations of improper conduct. ProPublica detailed longstanding ties between him and Harlan Crow, another conservative-leaning billionaire. Mr Crow took Mr Thomas around the world on lavish vacations, and bought over $133,000 dollars’ worth of property from the justice. These ties were also not disclosed. The ensuing scandal, in which Mr Thomas insisted he did nothing wrong, seemed to trigger an avalanche of issues at the court. Jane Roberts, wife of Chief Justice John Roberts, has also come in for scrutiny for her business activities. Between 2007 and 2014, she made more than $10m working as a legal recruiter, matching attorneys with top firms, at least one of which argued before her husband, Insider reported, citing information from a whistleblower complaint. The windfall made her one of the highest-paid legal recruiters in the country at the time. “When I found out that the spouse of the chief justice was soliciting business from law firms, I knew immediately that it was wrong,” the whistleblower, former colleague Kendal B Price, told the outlet. “During the time I was there, I was discouraged from ever raising the issue. And I realized that even the law firms who were Jane’s clients had nowhere to go. They were being asked by the spouse of the chief justice for business worth hundreds of thousands of dollars, and there was no one to complain to. Most of these firms were likely appearing or seeking to appear before the Supreme Court. It’s natural that they’d do anything they felt was necessary to be competitive.” Ms Roberts’s firm at the time said in a statement to the outlet she maintained “the highest standards: Candidate confidentiality, client trust, and professionalism”. One of the high court’s liberals has also come under fire. Elena Kagan was a speaker at a 2017 event in Aspen, nicknamed “billionaire mountain”, where members of the Aspen Institute could pay $10,000 a year for a membership in the Justice Circle, where high-profile legal minds would speak at exclusive conclaves. At these events, corporate executives and lawyers, some of whom had business with the court, interacted with the justices, reported the outlet. Read More Harlan Crow says the Constitution bars investigation into his relationship with Clarence Thomas Senate Judiciary panel to consider ethics rules for Supreme Court Senators call for Supreme Court to follow ethics code like other branches of government Automaker Tesla is opening more showrooms on tribal lands to avoid state laws barring direct sales Justice Alito says Congress lacks the power to impose an ethics code on the Supreme Court Brazil's Indigenous chief fighting to save Amazon urges President Lula to defend people's rights

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Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). Read More After Le Gavroche, Michel Roux is taking his cooking back to basics How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics

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BERLIN (Reuters) -Porsche AG on Wednesday reported a rise in operating profit of 10.7% to 3.85 billion euros ($4.25 billion)