By David Shepardson WASHINGTON (Reuters) -U.S. Federal Communications Commission chair Jessica Rosenworcel plans to begin an effort to reinstate landmark

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As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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Manchester United fans have flocked to Old Trafford to pay tribute to Sir Bobby Charlton following his death aged 86. A book of condolence was opened at 10am on Sunday in the International Suite and supporters laid flowers and scarves and left messages for one of their most famous sons. One read: “Thank you Sir Bobby, a hero to the worldwide football family,” while a message from fan group The 1958 said: “History, dignity and integrity is what you gave to our great club. Our promise to you is to make sure it stays.” Charlton was a key member of England’s victorious 1966 World Cup team and also enjoyed great success at club level with United, who became the first English club to win the European Cup in 1968. His family announced on Saturday afternoon that he had died peacefully in the early hours of the morning surrounded by his family. United led the tributes, saying in a statement: “Manchester United are in mourning following the passing of Sir Bobby Charlton, one of the greatest and most beloved players in the history of our club. “Sir Bobby was a hero to millions, not just in Manchester, or the United Kingdom, but wherever football is played around the world. “He was admired as much for his sportsmanship and integrity as he was for his outstanding qualities as a footballer; Sir Bobby will always be remembered as a giant of the game.” Charlton made his debut for United in 1956 and went on to play 758 matches for the Red Devils, scoring 249 goals. Both were long-standing club records until they were overtaken by Ryan Giggs and Wayne Rooney, respectively. Manchester United are in mourning following the passing of Sir Bobby Charlton, one of the greatest and most beloved players in the history of our club Manchester United statement Charlton won three league three titles and one FA Cup at Old Trafford and, after leaving United in 1973 and becoming Preston manager, he returned to Old Trafford 11 years later as a club director. He was knighted for services to football in 1994. The statement continued: “His unparalleled record of achievement, character and service will be forever etched in the history of Manchester United and English football; and his legacy will live on through the life-changing work of the Sir Bobby Charlton Foundation. “The club’s heartfelt sympathies are with his wife Lady Norma, his daughters and grandchildren, and all who loved him.” United manager Erik ten Hag described Charlton as “a legend” and “a giant” as he paid his own tribute after his side’s 2-1 win at Sheffield United on Saturday night. A wreath was put in the centre circle as a minute’s applause was held before kick-off, while another wreath was laid at the base of the statue of Charlton, George Best and Denis Law in front of Old Trafford. “His achievements are so immense and huge – global, not only England,” Ten Hag said. “You see the facts he achieved are incredible. All the games, his titles, his trophies, the contribution he had with his goals. “I never had the honour to meet him, but I heard, despite all his trophies and games, he was so humble. A big personality and an example for all of us as a footballer and also in society.” Charlton’s European Cup success at United came 10 years after the Munich air disaster, which he and team manager Sir Matt Busby survived but which claimed the lives of eight of Charlton’s team-mates. Born in Ashington on October 11 1937, Charlton played in the World Cup final alongside his brother Jack, who died aged 85 in 2020, and won 106 caps for England, scoring 49 goals. Charlton was diagnosed with dementia and the announcement of his condition made public in November 2020, two days after his United and England team-mate Nobby Stiles died following his own battle with the illness. The official England account on X, formerly known as Twitter, wrote: “It is with a heavy heart that we have learned of the passing of Sir Bobby Charlton. “An integral part of our 1966 FIFA World Cup winning campaign, Sir Bobby won 106 caps and scored 49 times for the #ThreeLions. “A true legend of our game. We will never forget you, Sir Bobby.” Prince William, president of the Football Association, paid tribute to Charlton on social media. Writing on the official account of The Prince and Princess of Wales, William said: “Sir Bobby Charlton. First Division Champion. European Champion. World Champion. Gentleman. Legend. A true great who will be remembered forever. Thank you Sir Bobby. W.” England manager Gareth Southgate added: “One of our most iconic players, Sir Bobby Charlton’s impact on our only World Cup triumph is there for all to see. “The privilege of meeting him on several occasions allowed me to understand his personal pride and emotion in having represented England and simply confirmed in my mind his standing as one of the gentlemen of the game. “The world of football will unite in its sadness at losing an undisputed legend.” A tribute to Charlton was shown on giant screens outside Wembley on Saturday night, while England will pay a full tribute at the European Championship qualifier against Malta at Wembley on November 17. Charlton made his England debut against Scotland at Hampden Park in April 1958, just over two months after he had survived the Munich air disaster. He was not selected for England’s 1958 World Cup squad that summer, but played at the tournament in 1962, 1966 and 1970. Charlton scored three times at the 1966 World Cup, including both goals in the 2-1 semi-final victory over Portugal, and ended his England career at the age of 32 following the quarter-final exit to West Germany in 1970. Wayne Rooney broke Charlton’s scoring records for both Manchester United and England and heard the news during the Sky Bet Championship match between Middlesbrough and Birmingham at the Riverside. Birmingham boss Rooney said: “As I came out for the second half, I didn’t know what was happening. I see his image on the big screen and it hit me what had happened. “Bobby was always great with me, we had many conversations about football and life. He is a huge inspiration not just to me but to a lot of players who have played for Manchester United. “He was the first to congratulate me when I broke the record at Stoke. He came in after the game with his wife. He said congratulations – and a few more harsh words, jokingly. “He was a top human being, which is more important.” Middlesbrough manager Michael Carrick, another former United player, said: “One particular memory that stands out was the 50-year anniversary of Munich. “He came into the training ground and spoke to us about the tragedy and what it meant to him. That’s 45 minutes that I will never, ever forget.” Charlton’s death means Sir Geoff Hurst is the only survivor from England’s 1966 World Cup final win over West Germany. Hurst, who hit a hat-trick in the 4-2 Wembley victory, said: “Very sad news today 1 of the true Greats Sir Bobby Charlton has passed away. We will never forget him & nor will all of football. “A great colleague & friend he will be sorely missed by all of the country beyond sport alone. Condolences to his family & friends from Geoff and Judith.” England’s current record goalscorer, Harry Kane, told Sky Sports: “It’s a sad day for English football for sure. I send my love and condolences to his friends and family. “Sir Bobby was one of England’s greatest ever players, if not the greatest. I’m proud that I was able to meet him. “Obviously he was a big supporter of the national team, watching us whenever he could. A sad day but what a fantastic person, what a fantastic life he lived.” Writing on Instagram following United’s win over Sheffield United, forward Marcus Rashford said: “I signed my first professional contract at Man Utd with Sir Bobby. “Thank you for all the support and advice that you provided to me. That win was for you and your family.” Read More South Africa investigating alleged racist abuse directed at England’s Tom Curry Jack Catterall likely to face Josh Taylor rematch in Glasgow or Manchester Jeremy Doku says Manchester City need to keep proving they are the ‘best team’ Newcastle boss Eddie Howe praises ‘ultimate professional’ Jacob Murphy Erik ten Hag says Harry Maguire ‘playing like we want him to’ Ange Postecoglou praises ‘professional’ Pierre-Emile Hojbjerg

On Thursday evening, Arsenal were still hoping that Bukayo Saka would feature on Sunday, but Mikel Arteta has had to start drawing up alternative plans. And that could serve his side well in a pivotal clash with the potential to define the title race. It is no bad thing to have Pep Guardiola second-guessing you, and the Manchester City manager can take that to third-, fourth- or even beyond fifth-guessing. The Catalan will be rolling everything around in his mind, having pored over recent footage. Most of the footage of recent Arsenal-City games, mind, has been all too clear. They’ve all gone one way, to an almost farcical degree. City have beaten Arsenal for 12 successive Premier League games. That run would be bad enough if it was over a bottom-half side, but it is virtually unprecedented among financial heavyweights or the old “big six”. Arsenal have admittedly had many iterations throughout what was a transformative and often difficult period in their history, but you have to go back to a Shkodran Mustafi header in April 2017 for the last time they even claimed a point off City. And you have to go back to December 2015, and goals from Theo Walcott and Olivier Giroud, for Arsenal’s last victory in the fixture. That is what Arteta is trying to overcome, as he makes constant appeals to only consider the present and the future. It is not just about revenge for last season, a quick recovery after a shock defeat to RC Lens or even reasserting Arsenal’s title credentials after a rare City defeat. It will be about overcoming the knowledge that the champions almost always beat them. That can be a huge psychological factor for a team, creating a fatalism, even subconsciously. Arteta can at least point to one big victory in the FA Cup as well as this summer’s shoot-out win in the Community Shield, but the fact that the Premier League represents their great ambition means there’s a different feel to it. It’s something they need to address, especially if they are to actually beat City in the league. It is one of those psychological hurdles that needs to be overcome, just as City faced with Manchester United after the Abu Dhabi takeover. The Community Shield may still influence this, mind, because of how Guardiola did something so different in that game. He decided to properly bait the press, in the same way that Roberto De Zerbi has made this his great innovation. Arsenal didn’t bite, and came through the game, but it has almost set a kind of tactical arms race in motion; where last season’s top two keep trading significant moves that could affect the course of this year. Arsenal beat City to Declan Rice, City attempted to undercut Arsenal’s entire approach by baiting the press. Arsenal didn’t respond but are trying to add more tactical variety to last season, meaning they didn’t start the campaign as well as the champions. City then lost Rodri to a red card and unexpectedly lost a game, allowing Arsenal back in. That could now be offset with the absence of Saka, as both managers attempt to figure out what happens next. Perhaps Arsenal are “due”, but that could have been said years ago. Will Guardiola attempt to bait Arsenal again? Does Arteta prepare for that, or something different altogether? Both of these managers could send each other down all manner of avenues with second guesses. And how it all ends may depend on just who starts. Read More Bukayo Saka ‘in contention’ for Arsenal vs Man City as Gareth Southgate reveals plan Gareth Southgate gives Bukayo Saka injury update ahead of Arsenal vs Man City Manchester City can put a stamp on the season with Arsenal win – Rico Lewis Bukayo Saka ‘in contention’ for Arsenal vs Man City as Gareth Southgate reveals plan Gareth Southgate gives Bukayo Saka injury update ahead of Arsenal vs Man City Ollie Watkins and Jarrod Bowen make England return but Raheem Sterling left out