Ukrainian defence systems successfully destroyed all Russian air weapons fired in the east and south directions, including a cruise missile fired overnight, its air force said on Monday. A total of 14 attack drones, including 13 Iran-made Shahed drones and one unspecified drone as well as one cruise missile, were destroyed, the Air Force of the Armed Forces of Ukraine said on its official Telegram channel, lauding Western-supplied air defence systems. “Western weapons have proven and continue to prove their effectiveness on the battlefield,” Mykola Oleshchuk, commander of the air force, wrote in a statement on Telegram. However, debris from a downed drone struck a warehouse and damaged it at the Black Sea port of Odesa, officials said. No injuries have been reported so far, Odesa governor Oleh Kiper said. The attack in the short hours of Monday comes as a part of Russia’s campaign to target port and grain infrastructure since quitting a UN-brokered deal in July that had allowed Kyiv to ship its grain via the Black Sea. Russian forces also targeted the regions of Kherson in the south, Donetsk in the east and Sumy in the northeast in its overnight attack, the interior ministry in Kyiv said. For more than 600 days now, Russia has carried out frequent air strikes across Ukraine’s regions. Now soon to enter its second winter, the attacks have sparked fears that Russia is going to step up strikes on Ukraine’s power grid to cripple infrastructure as the winter begins to set in. This comes as at least six people were killed in Ukraine’s Kharkiv after a Russian missile struck a mail depot, Ukrainian officials said on Sunday. Another 17 people were injured in the blast. The explosion on the Ukrainian postal and courier service Nova Poshta is believed to have been caused by a widely used Russian S-300 rocket, said Kharkiv governor Oleh Syniehubov. All victims killed in the attack were employees of the private postal service. Nova Poshta published the names of the six young employees between 21-31 years old who lost their lives “as a sign of commemoration and sorrow”. In a statement published after the attack, Nova Poshta said the air raid siren had sounded just moments before the missile struck, leaving those inside the building with no time to rush to a basement shelter. Russia scaled up attacks on Ukrainian cities and villages on Sunday as officials said two more people had been killed in a shelling attack in the Donetsk region. The casualties include a 58-year-old man who died in his home in the village of Kalinovka and a 61-year-old man was killed in the town of Vasiukovka from a direct hit to his car, the Ukrainian prosecutor’s office said. A 71-year-old man was killed in a separate incident while fishing at a local reservoir on Saturday, Nikopol military chief Yevhen Yevtushenko said. He said the victim had been found with a fishing rod in his hand. The mayor said Russian forces deliberately targeted the man with artillery fire. In southern Ukraine, the Russian military had used a record number of aerial bombs over the country’s Kherson region in the previous 24 hours, officials said on Sunday. At least 36 missiles were recorded over the area with some villages being hit by several strikes, said Natalia Humeniuk, a spokesperson for the Ukrainian military’s Operational Command South. The Institute for the Study of War said Russian forces could be diversifying the mix of missiles, guided bombs, and drones used in strikes on Ukraine. The Washington-based think-tank speculated that the change could be part of an attempt to find gaps in Ukraine’s air defences ahead of further strikes over the winter. Read More Ukraine-Russia war - live: Putin forced to increase number of soldiers on ground as UK estimates death toll Ukrainian and Russian forces clashed 82 times in a single day Six killed and 16 injured in Russian missile strike on Kharkiv mail depot

European stock markets were mostly higher on Monday as traders hoped for a pause in interest rate hikes by the European Central Bank after a...

We threw away 68,000 tons of perfectly good food over the summer. Let that sink in for a moment. Overstocking, the heat, spontaneous social plans and having less motivation to cook were some of the main culprits, according to new research by Boursin. The most commonly wasted ingredients included sad vegetables, soggy pasta, wilted salad leaves and stale bread. Surprisingly, chicken, fish and even cheese made the top 20 list of frequently wasted foods. In an effort to put a stopper in this cycle, Boursin has teamed up with Great British Bake Off star Manon LagreÌ€ve to serve up simple solutions for reducing food waste. Aimed at the 67 per cent of us who prefer to cook simpler and less time-consuming dishes through simple family friendly recipes, LagreÌ€ve’s recipes showcase how British culinary classics can be easily elevated with the nation’s favourite indulgent cheese, Boursin, and a unique French twist. So dig out the leftovers from the fridge, grab a pack of Boursin, and get cooking. Vegetable Provencal Boursian tian Serves: 4-6 Ingredients: 150g of dry rice 2 tbsp of Boursin Garlic & Herbs, plus 1 tbsp to top the Tian with 2 tbsp of olive oil 2 courgettes 1 aubergine 6 tomatoes 1 red onion 3 cloves of garlic 2 tsp of herbes de Provence Salt and Pepper Method: 1. Slice the aubergine and place face down in the tin, generously season with salt and leave to soak and release moisture. 2. Place the rice in a pan, with 300ml of water, ½ tsp of salt, cover and bring to boil. Once it is boiling, remove from the heat and leave for 10 minutes covered. 3. Wash and slice courgettes, tomatoes, onions and garlic. 4. Rince the aubergines, pat dry with a kitchen towel and brush with some olive oil. 5. Pre heat the oven to 180C fan oven. To assemble the Tian, drizzle some olive oil at the bottom of the tin, spread the cooked rice and crumble the 2 tbsp of Boursin on top. 6. Cover the rice with the vegetable slices, tomato, courgette, aubergine, onion, garlic then drizzle with olive oil, herbe de provence, and season well with salt and pepper. 7. Cook for 45 minutes to 1hour and serve hot! Almond and Boursin grilled cod, with frites and peas Serves: 4 Ingredients: 4 filets of cod, skin off 50g of shaved almonds 2 tsp of Boursin Garlic & Herbs 1 egg 1 tbsp of breadcrumbs Fresh chives 1kg of potatoes 45ml of vegetable oil 500g of fresh peas 1 medium onion 2 tsp of salted butter 3 garlic cloves 2 tbsp of mayonnaise 1 tbsp Boursin Garlic & Herbs Salt and pepper Method: 1. Start by peeling the potatoes and cutting them into thin French Fries. Place them in a large bowl of hot water and leave them to soak for 10 minutes. 2. Preheat the oven to 220C. 3. Rinse and pat dry. Add the vegetable oil, 1 tsp of coarse salt and mix with your hands. Transfer to a large roasting tin to create one layer. Put a timer on for 20 minutes. 4. In the meantime, prepare the crust by mixing the almonds, Boursin, eggs and the egg. 5. Slice the onions and place in a roasting tin with the peas, garlic and salted butter diced. Add the cod on top of the peas, season with salt and pepper then divide the crust and spread it on top of the cod. 6. Use a spatula to mix the French fries in the oven and place at the bottom of the oven, turn the temperature down to 210C and cook for 10 to 12 minutes. 7. Make the Boursin mayo and serve the fish on top of the peas, add some dill and the French fries. Voila! Creamy plant-based Boursin pasta (vegan) Serves: 4 Ingredients: 400g of dry pasta (or leftover cooked pasta) 100g of fresh peas cooked. 100g of pine nuts 300g of cherry tomatoes 1 pack of Boursin Plant-Based (130g) 2 tbsp of olive oil ½ red onion A small bunch of fresh basil Salt and pepper Method: 1. In a pan, fry the diced onions with the olive oil for a couple of minutes, then add the cherry tomatoes and fry for 3 minutes. 2. Use a spatula to pop in some of the tomatoes. Add the pine nuts and a couple of tbsp of water if needed. Season with salt and pepper and set aside. 3. Cook the pasta in salted water respecting the package instructions. 4. Remove the sauce from the heat, mix the Boursin in with a fork in a bowl, then add to the tomato sauce. Finally pour the just cooked pasta over the top. 5. Serve the pasta, top with some peas, a tsp of plant-based Boursin and some fresh basil. Boursin and spinach stuffed chicken roulade Serves: 4 Ingredients: 4 chicken breasts 300g of baby spinach 2 tbsp of breadcrumbs 100g of Boursin Garlic & Herbs 4 slices of Jambon de Bayonne or Parma ham 1 big white cabbage 2 tbps of salted butter at room temperature 2 tbsp of Boursin Garlic & Herbs 500ml of boiling water 2 tbsp of olive oil A sprinkle of parsley Method: 1. Place the baby spinach in a colander and pour the boiling water over to cook it. Then press it against the colander to remove as much moisture as possible. 2. In a bowl, mix the cooked spinach, breadcrumbs and Boursin to make a paste. 3. Spread a chicken breast, then slice the thicker side from the inside to extend the chicken breast and make it thinner and larger. Spread 1 tbsp of the Boursin mix in the middle and roll the breast to make a tight roulade. Then wrap the chicken breast with the Parma ham and place in an oven dish. Repeat with the rest of the chicken breasts. Set aside in a roasting tin. 4. Pre heat the oven to 200C fan. 5. Cut the cabbage into wedges and dip in water to add moisture. Drizzle a roasting tin with olive oil and place the wedges on top. Mix the Boursin and butter together and brush it over the cabbage wedges. Season with salt and pepper. 6. Place the chicken on top of the oven shelf and the cabbage at the bottom and roast for 30 minutes. 7. Baste the chicken with the juices a couple of times through cooking. 8. Serve hot and sprinkle with parsley. Boursin and butternut squash filled conchiglioni (vegetarian) Ingredients: For the stuffing: 500g of squash or pumpkin, diced skin off 1 tbsp of olive oil 100g of parmesan 100g of Boursin Garlic & Herbs For the sauce: 2 cans of good quality diced tomatoes 4 garlic cloves 1 vegetable stock cube 1 tbsp of sugar 1 tsp of dried oregano 1 bunch of fresh basil Salt and pepper 2 tbsp of olive oil Extras/alternatives: Mozzarella Extra Boursin Garlic & Herbs 500g of large conchiglioni Method: 1. Pre heat the oven to 220C and roast the squash with the olive oil for 30 minutes until tender. 2. In the meantime, start to make the sauce. Add the olive oil and the diced garlic and fry on medium heat for a few minutes, add the oregano and half of the fresh basil and fry for another minute. Add the canned tomatoes, the stock cube and 100ml of water. 3. Add the sugar and leave to simmer on low heat until the end of the recipe. 4. In a blender or a food processor, add the rest of the stuffing ingredients and the roasted squash and season then, blend for a minute. Pour that into a piping bag. 5. Season the tomato sauce to taste with salt and pepper. Optional, you can use your food processor to blend it to a smooth sauce if you wish. 6. Pour the tomato sauce onto an oven dish and start to fill up the Conchiglioni one by one, simply using the piping bag. Spread the filled Conchiglioni on top of the tomato sauce. 7. Top with the mozzarella and crumble some Boursin. Cover with tin foil. 8. Cook for 40min at 200C covered, then remove the foil and cook for another 10 minutes. Boursin hachis parmentier Ingredients: 500g of mince beef 1 shallot 1 onion 3 carrots 2 cloves of garlic 30g of butter Salt and pepper 1kg of potatoes 50g of butter 200ml of warm milk ½ tsp of nutmeg 1 broccoli 100g of Boursin Garlic & Herbs, plus extra to crumble Method: 1. Peel and dice the potatoes and transfer to a large pan, cover with cold water, generous amount of salt for 30 minutes. 2. Dice the carrots, onion, shallot and garlic. Heat up a pan, add the 30g of butter and the carrots, onion, shallots and garlic. Fry for a few minutes until softened. 3. Add the minced beef to the pan and cook for 10 minutes. Season with salt and pepper. 4. Transfer the meat to your oven tin and set aside. 5. Boil and cook the broccoli in salted water for 8-10 minutes. Drain the water, then mash the broccoli with a masher or a fork and add the Boursin to it. 6. To make the purée, drain the water from the potatoes, then add the warm milk, the 50g of butter and season well with salt and pepper. Mash the potatoes with a masher to make the purée. 7. Preheat oven to 220C fan. 8. To finish the Hachis, spread the purée on top of the mince, spoon the broccoli on top of the purée and make some swirls with a fork. Sprinkle some Boursin on top. 9. Place in the oven for 10 to 15 minutes and serve hot with a small, dressed salad. Read More Budget Bites: Three one-pan recipes that minimise on washing up Cold-weather recipes to get on your radar now How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook Formula for the ‘perfect’ fish finger sandwich revealed Being vegetarian may partly be in one’s genes, study finds

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A mother who was convicted of murder after giving cow’s milk to her malnourished infant son while fleeing from Hurricane Katrina could have her life sentence commuted. The Louisiana Board of Pardon and Parole has recommended release for 43-year-old Tiffany Woods who has been behind bars for the past 17 years for second-degree murder in the November 2005 malnutrition death of her five-month-old baby, Emmanuel. The decision of whether or not she’ll be released is now up to Governor John Bel Edwards. At a hearing on Monday, Ms Woods pleaded for her release in front of the board from the Louisiana Correctional Institute for Women in Baker, where Warden Kristen Thomas said she was a “low-risk, low-need” inmate. “At that stage of my life I was a young mother who was trying to take care of her children the best she could. And I made some terrible decisions,” Ms Woods told the board, wiping her eyes. “But the woman who sits before you today, I’m not that same person.” Ms Woods, who was just 25 years old at the time, and her children were living in New Orleans when Hurricane Katrina devastated the area in 2005. Just three weeks earlier, her son Emmanuel was released from the ICU after being born prematurely and with a condition that increases the risk of sudden death. The family fled to Shreveport, Louisiana where they stayed in several different accommodations including a sports arena and a motel before moving into a rental house. Ms Woods had been feeding the baby with formula until they ran out of food vouchers, she told the board. That’s when she decided to feed him cow’s milk. “The formula he was taking, he wasn’t swallowing. He was always throwing it up, and then we ran out of WIC (food) vouchers, so I decided to switch it … I switched it to organic milk. I thought he was doing better, but he wasn’t thriving,” Ms Woods said to the parole board. Emmanuel’s condition continued to get worse and he died in November 2005. Both Ms Woods and her husband were indicted for murder, and during the trial, the prosecution argued that even though Woods claimed she ran out of vouchers, there was food and beer in the fridge after the baby’s death, according to The Associated Press. Louisiana law allows murder convictions in accidental deaths resulting from a set of felonies that includes cruelty to juveniles. Also, unlike most states, Louisiana murder convictions carry a mandatory life prison sentence with no chance at parole for adults. Both of Emmanuel’s parents lost their appeals. The boy’s father, Emmanuel Scott, who is now 36, is also serving life in prison. He hasn’t applied for clemency. Ms Wood’s other children, who are now grown, were present for the board meeting earlier this week including Troy Woods who spoke in support of his mother and Nie’John Woods, who appeared via video from Alaska, where he serves in the US Air Force. He told The Messenger that the Louisiana pardon board's recommendation to release her could finally allow the family to heal after her arrest and conviction ripped it apart. “There were many difficulties growing up without her, moving from home to home as a child — with people who were not always caring or loving," he said. The board voted unanimously that Ms Woods should be granted her freedom. But that decision ultimately comes down to Governor John Bel Edwards. “I want to thank him for the consideration. For the first time in a very long time we have hope, which is a huge deal for myself and my siblings,” Nie’John added. Last year, the state board issued 105 recommendations for clemency, and Edwards granted 35 pardons and commuted sentences for 51 other people. Read More Nurse Lucy Letby found guilty of murdering seven babies in their hospital cots No death penalty for a Utah mom accused of killing her husband, then writing a kid book about death Rachel Morin suspect linked to LA assault on child as murdered hiker’s family speaks out - live updates