Chris Christie launched yet another attack on former President Donald Trump and his team following the filing of further charges against him in relation to his handling of classified documents. The former New Jersey governor and ex-Trump ally called the Trump team “the Corleones with no experience” in reference to the crime family in the Godfather movies. “This is bad stuff. And you can’t say there was no underlying potential crime here,” Mr Christie said on CNN on Sunday. “This was the withholding of confidential classified information from the government. After 18 months of asking Donald Trump to return it voluntarily, not only did he not return it. He lied about having it,” he added. In the updated indictment, prosecutors state that two of Mr Trump’s employees, Walt Nauta, an aide, and maintenance worker Carlos De Oliveira, tried to delete surveillance footage at Mar-A-Lago, Mr Trump’s private club and residence in Florida, after the Department of Justice had issued a subpoena seeking the footage. The indictment states that Mr De Oliveira told the IT director “that ‘the boss’ wanted the server deleted”. Another count of willful retention of national defence information and two counts of obstruction were added to the 37 counts Mr Trump already faced in the case. On Sunday, Mr Trump rejected the notion that he had told his staff to delete the footage, writing in a post on Truth Social that his team had “voluntarily” provided the authorities with the footage. “This is not what a former president should be doing, and it’s certainly not something that someone who wants to be president should be doing,” Mr Christie said on CNN. “The government has made a very, very compelling case,” he added. The former Garden State governor is one of the staunchest critics of the former president to enter the race against him while most other candidates are still very reluctant to criticize Mr Trump. Fellow GOP 2024 candidate Vivek Ramaswamy, a tech entrepreneur, told CNN on Sunday that the additional charges against Mr Trump made no difference to his promise of pardoning Mr Trump if elected. “I intend to be our next president. And, yes, I do believe I will move us forward. And, yes, I think one of the right ways to do that is to pardon the former president of the United States from what is clearly a politicized prosecution,” he said. Mr Ramaswamy added that Mr Trump shouldn’t be convicted of a crime “that would not have existed but for the existence of an investigation”. The former UN ambassador and governor of South Carolina, Nikki Haley, another 2024 candidate, told CBS News on Sunday that if the allegations Mr Trump faces are accurate, “It’s incredibly dangerous to our national security”. But she said the charges are “coming down from a Department of Justice that, frankly, the American people don’t trust”. When asked if she would pardon Mr Trump, she said she would do “what’s in the best interest of the country”. Read More Trump indictment – live: Trump echoes Ukraine impeachment as his PAC spends $40m on legal fees Nikki Haley urges McConnell and Feinstein to ‘walk away’ after recent health concerns Only four out of dozens of former Trump cabinet members say he should be re-elected GOP presidential candidate Chris Christie calls Trump a ‘one man crime wave’ Why was Donald Trump impeached twice during his presidency? Unanswered questions about Trump’s looming January 6 indictment

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Alan Browne has challenged the Republic of Ireland to spoil the Netherlands’ Euro 2024 party as they look to end a disappointing campaign on a high. The curtain will fall on Ireland’s dismal attempt to make next summer’s finals at the Johan Cruyff Arena in Amsterdam, with automatic qualification long beyond them and only six points from home and away victories over Group B minnows Gibraltar to show for their efforts to date. There will be little more than pride at stake for Stephen Kenny’s men on a night when victory would assure the Dutch of their ticket to Germany alongside leaders France, but Preston midfielder Browne is determined to make them sweat. Asked if the chance to put the champagne on ice provided added motivation, the 28-year-old said: “It’s not so much about spoiling their party, but we want to come here and win. “The lads will be aware that we can play with a bit of freedom, it’s a bit of a free hit for us – which is obviously disappointing to say as a player, but that’s the way it is. “We want to win the game and spoil their party to an extent, but it’s not a vendetta against them, it’s just as a professional you want to win every game that you play in, and especially at the highest level against one of the best teams in the world, you want to go out and beat them. “It would mean an awful lot for us to get that result.” The game seems likely to be the penultimate fixture of Kenny’s reign – his contract is due to expire after Tuesday night’s friendly against New Zealand in Dublin and the clamour for change after an overhaul which has significantly reduced the age profile of the squad, but yielded only six wins in 28 competitive outings, has grown in recent months. However Kenny, who will have striker Evan Ferguson at his disposal, but not the injured Chiedozie Ogbene, remained bullish as he surveyed the task ahead. He said: “It’s a fantastic game against Holland. In the history of Irish football, all the great Irish teams of the past, some legendary players, it’s been elusive, the number of big away victories in that period. “Obviously there have been victories in tournaments, but in terms of qualifiers, beating the major countries has proved elusive, even for the best teams. “For us it’s a massive challenge to play Holland on the night they can qualify in Amsterdam. It’s a huge, huge challenge and one we must embrace and be positive about.” Browne for one has enhanced his reputation under Kenny’s watch, scoring important goals against Serbia, Belgium, Scotland and Norway, and he remains convinced that, while it may not be borne out by results, progress has been made. He said: “I’ve seen a lot of stuff in the media, a lot of criticism, and rightly so in terms of results. It’s been a tough one. “The group we got, we knew it was an uphill battle right from the start. The teams we got, we were really unfortunate. Any other team would be unfortunate with it as well. In terms of performances, I think we have come a long way Republic of Ireland midfielder Alan Browne “But that’s what you are up against, the best teams in the world, if you want to succeed you’ve got to beat them. “In terms of performances, I think we have come a long way. “Certainly since I first came in, in terms of team performances, we have definitely come a long way, we know that as players and staff. We have been in it together and just come up short in terms of results.” Read More Stephen Kenny’s last dance? 5 talking points as the Republic face Netherlands Golden Boy award recognises Jude Bellingham’s irrepressible rise at Real Madrid Fine finish hands Nicolai Hojgaard two-shot lead at halfway stage in Dubai Exeter captain Poppy Leitch hoping for more progress during inaugural PWR season Street Child Cricket World Cup gives youngsters chance to shine Wales v Armenia: Key talking points as Rob Page’s side face crunch qualifier

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As teenagers start or head back to university this month, we’ve found three ways to level up student classics: instant ramen, ravioli and baked beans. Pre-made food has never tasted this good. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – this month’s instalment is all about dishes that make the most of staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 2 baking potatoes (large) 6 cloves garlic 20g fresh ginger 20g fresh chives 60g rocket 200g fresh spinach 200g chestnut mushrooms 125g cheddar 30g unsalted butter 250g spinach and ricotta ravioli 2 instant ramen packets 400g tinned baked beans 1.5 tbsp gochujang 3 tbsp sesame oil 3 tbsp vegetable oil 1 tbsp cider vinegar 1 tsp mild chilli powder 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Instant green ramen with sticky soy minced mushrooms If you aren't a fan of mushrooms, try replacing them with crumbled firm tofu. Serves: 2 Ingredients: 200g chestnut mushrooms 3 tbsp vegetable oil 2 instant ramen packets 2 cloves garlic 200g fresh spinach 20g rocket 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Method: 1. Fill the kettle with water and put it on to boil, this will be for the broth and noodles later. 2. Mince 200g of mushrooms on a chopping board like you might chop herbs, until rice-like in size. You can use a food processor here if you are low on time. 3. Add 3 tbsp of oil to a large frying pan and place it over a high heat. 4. Once the oil starts to shimmer and loosen, add the mushrooms. Fry, tossing occasionally for 8-10 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Tip the flavour sachets from 2 packets of instant noodles into a medium saucepan. Peel, then finely grate in 2 cloves of garlic and add 700ml of boiling water from the kettle. 6. Place the pan over a high heat, then add 200g of spinach and 20g of rocket. Boil for 4-5 minutes, stirring occasionally until the spinach wilts, darkens, and softens fully. Get on with the rest of the dish in the next steps while you wait. 7. Add the noodles from the packets to another medium saucepan and cover with boiling water from the kettle. 8. Place the pan over a high heat and boil for 2-3 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 9. Once the spinach has darkened and wilted, take the pan off the heat, add 1 tbsp of tahini and blitz until smooth and bright green with a hand blender. You have made your green broth! 10. Once the noodles are ready, use tongs to transfer them straight into bowls. Pour over the green broth and turn your attention back to the mushrooms. 11. Add 2 tbsp of soy sauce and 1 tsp of honey to the mushrooms. Cook over a high heat for 1-2 minutes, tossing regularly, until dark and sticky. 12. Spoon the mushrooms over the noodles and tuck in! Pre-made ravioli cheddar cacio e pepe We use spinach and ricotta ravioli in this recipe, but feel free to get creative and use different pre-made filled pastas. Serves: 2 Ingredients: 75g cheddar 10g fresh chives 30g unsalted butter 2 cloves garlic 1 tsp mild chilli powder 250g spinach and ricotta ravioli Method: 1. Fill the kettle with water and put it on to boil. This will be for the pasta later. 2. Coarsely grate 75g of cheddar, then finely chop 10g of chives crossways on the same board - we will need these later. 3. Melt 15g of the butter in a small pan over a low heat. 4. Once the butter starts to foam, peel and finely grate in 2 cloves of garlic and add 1 tsp of mild chilli powder. Take the pan off the heat and allow everything to cook and infuse in the residual heat while you get on with the rest of the dish in the next steps. 5. Add 250g of ravioli to a medium saucepan and cover with boiling water from the kettle. Place the pan over a high heat. 6. Cook for 3-4 minutes, until the pasta is soft and the filling is piping hot. Get on with the rest of the dish in the next steps while you wait. 7. Grind 1 tbsp of pepper into a large frying pan, toast it over a medium heat for 2-3 minutes, tossing occasionally, until fragrant. 8. Add the remaining 15g of butter to the pepper and allow it to melt in the pan. 9. Once the ravioli is ready, use a slotted spoon to transfer it to the pan with the pepper and butter. Toss and swirl everything to create a loose emulsion of the butter and pasta water around the ravioli. 10. Take the pan off the heat and toss through the cheese - add a splash of pasta water if it starts to look a little sticky or thick. We are looking for a loose emulsion of the cheese, butter, and pasta water at this stage. 11. Divide the pasta between plates. Drizzle over the garlic chilli butter and scatter over the chives. Gochujang baked bean jacket potatoes These levelled-up baked beans also taste great on toast or wrapped in crispy puff pastry! Serves: 2 Ingredients: 2 baking potatoes (large) 400g tinned baked beans 1.5 tbsp gochujang 2 cloves garlic 20g fresh ginger 3 tbsp sesame oil 50g cheddar 10g fresh chives 40g rocket 1 tbsp cider vinegar Method: 1. Preheat the oven to 230C. 2. Stab 2 baking potatoes all over with a fork. Cook in the microwave on full power for 10-12 minutes, until soft throughout. Flip them over halfway through to ensure an even cooking. Get on with the rest of the dish in the next steps while you wait. 3. Add 1 400g tin of baked beans to a medium saucepan. Add 1 ½ tbsp of gochujang, then peel and finely grate in 2 cloves of garlic and 20g of ginger. 4. Place the pan over a low heat, slowly bring the beans up to a simmer, and cook for 4-5 minutes, until piping hot. 5. Once the potatoes are ready, transfer them to a small baking tray. Rub with 2 tbsp of the sesame oil and a generous pinch of salt. 6. Bake in the oven for 8-10 minutes, until the skin is crisp and golden. Get on with the rest of the dish in the next steps while you wait. 7. Coarsely grate 50g of cheddar, then finely chop 10g of chives crossways on the same board. 8. Add 40g of rocket to a large mixing bowl, toss with 1 tbsp of sesame oil, 1 tbsp of vinegar, and a pinch of salt. If you are still waiting for the potatoes, now would be a great time to crack on with a bit of washing up. 9. Once the potatoes are ready, split them lengthwise in half and fill with the baked beans. Scatter over the cheese, chives, and serve with the salad. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Epicurus: American fast food meets the Middle East in Camden Market The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination

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