A blistering and deadly heat wave in Italy this week could break records, with temperatures predicted to soar past 45 degrees Celsius (113 Fahrenheit) in some parts of the country.

Jacob Birn noticed the man taking off the posters from two blocks away until he was confronted by Paulie on the corner of 67th Drive and 109th Street in Queens

A man has been charged with assault after he allegedly shoved a passenger onto subway tracks in Manhattan. Derrick Mills, 49, was arrested on Thursday in connection with the attack on 74-year-old Trevor Crawford. The assault, which New York City transit officials have described as “disgusting” and unprovoked, took place at the 68th Street-Hunter College station on the Upper East Side on Tuesday. Mr Mills allegedly shoved Mr Crawford off the downtown platform after making eye contact with him. The victim landed on his back and suffered a broken spine as well as five fractured ribs and pelvis. “He was so fast, he came around the other side, he opened his eyes wide. I wasn’t scared, I was just more nervous,” Mr Crawford recounted in an interview with PIX11. “[He yelled,] ‘Didn’t I tell you not to say anything to me?’” Following the attack, Mr Crawford was pulled from the tracks by an MTA employee. The suspect then fled before authorities arrived at the scene. Mr Crawford was returning home from work when the assault unfolded. He was transported to a hospital, where he was briefly treated in the intensive care unit. “I must worry because I work at night, but I never expected it to happen to me,” Mr Crawford told PIX11. “ ...anyone would be happy. There’s one less troublemaker on the street.” The incident was captured in surveillance footage that the NYPD released to the public. A person who recognised Mr Mills, who is reportedly homeless, tipped authorities. The NYPD had offered a reward of up to $3,500 for information that led to an arrest. He was then arrested near West 80th Street on Thursday night and has since confessed to the crime, the New York Post reports. “We’ve said over and over that if you commit a crime in the New York City subway system, your picture will be taken, the NYPD will find you, and we will press for maximum prosecution,” NYC Transit President Richard Davey said in a statement after the arrest. “This was a disgusting incident that understandably unsettled riders, and we appreciate the rapid arrest that was assisted by a New Yorker who saw a photo of the perpetrator that was taken by a station platform camera.” Read More NYPD release pictures of man and woman suspected of repeatedly stabbing subway passenger on train Citibank workers clash with climate activists outside New York office in protest over fossil fuel funding Rudy Giuliani goes on unhinged rant claiming Mike Pence’s wife leads him around on a leash

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The most spooktacular time of the year is here but – as exciting as Halloween is – shockingly, a whopping 18,000 tons of pumpkin goes to waste every year in the UK. That’s the same weight as 1,500 double-decker buses, which is pretty frightening. Pumpkin isn’t just for making spooky faces out of on Halloween, though – not only are they delicious in a wide range of recipes, but did you know pumpkins also have a whole number of health benefits too? Pumpkins are packed with health benefits. Rich in vitamin C, vitamin A and fibre, this versatile vegetable is really good for eye, gut and heart health, and that’s just the flesh! Pumpkin seeds are a great source of good fats, iron and B vitamins – all important nutrients that support heart, muscle, skin, nervous system and immune health. If you eat enough of them, the seeds are also a good source of protein and fibre – both of which help to regulate blood sugar. Ready to enjoy some yummy pumpkin goodness this Halloween? From classic soup to fancy fondue, here are four recipes that are to die for. Hearty pumpkin soup Serves: 4 Ingredients: 3 cups of pumpkin/vegetable/chicken stock 500g pumpkin puree Large knob of butter 1 chopped onion 2 chopped carrots 1 finely chopped garlic clove 1 cup of cream ½ tsp chopped thyme, salt and pepper Method: Melt the butter in a large saucepan, then add the garlic, onion, carrots, thyme and a pinch of salt and cook for 5-8 minutes or until softened. When cooked, transfer to a food processor and blitz together with the pumpkin puree until smooth, then return to the saucepan, add in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, stirring occasionally. Reduce the heat to very low and add the cream and simmer for a further 5 minutes. Season to taste and serve. Pumpkin ravioli with sage butter Serves: 4 Ingredients: 4 eggs 400g “00” pasta flour 4 tsp olive oil 350g roast pumpkin flesh 100g grated parmesan 15g fresh sage 75g butter Salt and pepper Method: For pumpkin filling: Add the roast pumpkin, grated parmesan and a big pinch of salt and pepper to a food processor and blitz until smooth. For the ravioli: Add the eggs, pasta flour and olive oil to a food processor and blitz until a crumbly mixture forms. Knead the mixture for 10 minutes or until it becomes smooth and elastic, then wrap in clingfilm and leave to rest for 20 minutes. When ready, cut the dough into 4 pieces and roll out into thin pasta sheets (approx 2mm). On one sheet, spoon out a couple of teaspoons of filling every few inches, then brush around each mound of filling with water, place the second sheet on top and cut around each mound with a sharp knife. Crimp the edges of each to seal them. Repeat until all the filling or pasta sheets have been used up, then add the ravioli to a pot of boiling water for 3 minutes or until they float to the top of the water. For the sage butter: Heat the butter in a frying pan until melted and foaming, then add the sage leaves and cook until the leaves crisp up and the butter browns. Season to taste, and drizzle over the cooked ravioli. Pumpkin pickle Ingredients: 500g pumpkin 1 red onion 2 garlic cloves 1 red chilli 1 tsp yellow mustard seeds 1 tsp turmeric 15g knob of ginger 250ml cider vinegar 250ml castor sugar 1 tsp nigella seeds Method: Peel and slice the onions, garlic and ginger. Peel and chop the pumpkin into small bite-size pieces. De-seed and finely chop the red chillies. Heat a large, wide-based pan (preferably non-stick) with a drizzle of oil and cook the onion, ginger and chilli for 10-12 min or until softened. Add the mustard seeds, garlic, and turmeric and cook for 1 min. Add the pumpkin, sugar, cider vinegar & a splash of water and cook for 8 min or until the pumpkin has softened and the pickle has thickened. Season with a pinch of salt, sprinkle in the nigella seeds and transfer the mixture to sterilised jars. Pumpkin fondue Ingredients: 1 whole mid-large sized pumpkin 300g of grated mixed cheeses (traditionally gruyere, Emmental and cheddar) 2 tsp cornflour A peeled garlic clove A few glugs of white wine Method: Cut the top off the pumpkin and scrape out the fibrous strands and seeds, then replace the lid and bake in the oven at 180C/160C fan for 1 hr to 1hr 30 minutes, or until the pumpkin flesh is cooked. Meanwhile, mix the cornflour with the grated cheese until it has fully coated the gratings. When the pumpkin has mostly cooked, remove from the oven, take off the lid and place the grated cheese, white wine and garlic clove inside, giving it a mix to combine. Increase the oven temperature a little higher and bake for a further 30 minutes or until the cheese is bubbling away. When cooked, remove from the oven and serve with bread or crudites for dipping. For more Halloween tips and recipes, visit the Gousto website.

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