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A biographer who wrote the book on the life and career of “America’s Mayor” has a new theory for why Rudy Giuliani remains so doggedly loyal to Donald Trump even after it has been proven time and time again that the two never had any convincing proof of election fraud from the 2020 contest. Andrew Kirtzman gave his take on the topic to MSNBC’s Chris Jansing during an interview this week; Mr Kirtzman is the author of Giuliani: The Rise and Tragic Fall of America’s Mayor. Mr Kirtzman explains that the major turning point in Mr Giuliani’s political life came in 2008, when he failed to deliver a competitive performance in that year’s presidential primary race, despite all expectations for him to do so. “[H]e entered as a front runner and ended it in humiliation with just one delegate,” Mr Kirtzman explained. “[I]t was at that moment in 2008 when things kind of crashed around him, when he lost his 9/11 halo, was left in kind of the political wilderness. There was Donald Trump. And Donald Trump literally took him in to Mar-a-Lago right after his failure in 2008 and kind of shielded Giuliani when he was, kind of fell into a depression,” he continued. According to Mr Kirtzman, that relationship blossomed into a mutually beneficial transaction in 2016 — Mr Trump gained an endorsement from a supposedly credible voice within the GOP, and Mr Giuliani regained a hint of national relevance. But their friendship truly took off in 2020, when Mr Giuliani became Mr Trump’s main stooge in his campaign to tarnish Joe Biden’s name before the onset of the general election. When that failed, Mr Giuliani was right there to pick up the pieces of Mr Trump’s defeat, spinning them instead into a victory supposedly snatched away by the Democrats. Nearly three years after the 2020 election, there’s no sign of any change in the former New York mayor’s feelings for Mr Trump, or vice versa. But it’s an objective fact that Mr Giuliani’s acceptance into the Mar-a-Lago circle has now had more negative consequences for his reputation than positive effects. His law licence is now suspended in both New York and Washington DC; a disbarrment looks likely at least in the latter jurisdiction. He also now faces several felony counts in Georgia, where prosecutors this week handed down a massive indictment charging Mr Trump and his team with crimes related to their election result manipulation efforts. Mr Giuliani has repeatedly denied any wrongdoing. It’s unclear where Mr Giuliani goes from here. But it seems, at least for now, that wherever he ends up will have been thanks to a path that became inextricably linked with Mr Trump way back in 2008. Read More Trump accused of skipping debate because he’s ‘scared of Chris Christie’ Will the Georgia gang of 18 turn on Trump? Trumpworld hanging by a thread as co-accused pressured to flip on ex-president Election workers who face frequent harassment see accountability in the latest Georgia charges

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Newcastle have completed their swoop for Leicester frontman Harvey Barnes after a protracted pursuit. The 25-year-old wide-man, who has been in the Magpies’ sights for sometime, has signed a five-year contract after the two clubs agreed an undisclosed fee which it is understood could eventually amount to £38million. Newcastle said in a statement: “Newcastle United are delighted to announce the signing of winger Harvey Barnes for an undisclosed fee. “The 25-year-old has signed a five-year contract.” Barnes, who travelled to Tyneside last week to undergo a medical, is the third addition to a squad which finished fourth in last season’s Premier League with AC Milan midfielder Sandro Tonali and Odense striker Yankuba Minteh, who has been sent out on loan to Feyenoord, having arrived earlier this month. A graduate of the Foxes’ Academy, he made 187 appearances for the club, which was relegated to the Sky Bet Championship at the end of last season, and is an FA Cup winner as well as a full England international. Barnes, who scored 13 Premier League goals for City during the 2022-23 season, said: “I’m delighted. It’s an amazing club and for me it’s a massive opportunity to come and be involved in a successful team that’s doing exciting things, so I’m absolutely buzzing to be here. Harvey is an exciting talent who I have admired for a long time, so I'm delighted to welcome him to Newcastle United. Newcastle head coach Eddie Howe “I think it’s an attacker’s dream to come into a team like this; it’s high paced, it’s physically demanding, but you can see the rewards of that with the chances and the goals scored, so I think I’ll certainly suit the style.” Barnes’ capture is reward for the Magpies’ persistence and head coach Eddie Howe was delighted to have finally got his man. Howe said: “Harvey is an exciting talent who I have admired for a long time, so I’m delighted to welcome him to Newcastle United. “He is strong, quick and very good technically, and he showed last season in particular that he has an eye for goal from wide positions. “He will add a different element to our play and we look forward to working with him as we prepare for the season ahead.” Leicester thanked the player for his contribution during his time with the club. A statement said: “After a proud 16-year association with Leicester City, Harvey departs with the thanks of all friends and colleagues at the football club for his contribution during that time and best wishes for his future career.” Barnes’ arrival is likely to signal the departure of Frenchman Allan Saint-Maximin, who was left out of the party which has travelled to the United States for the inaugural Premier League Summer Series as he held talks over his future having been linked with a move to Saudi Arabia. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lucy Staniforth hopes to have England future as she prepares to leave camp Scottie Scheffler’s impressive run set to end despite strong finish at the Open Weather frustrates England as first session is wiped out at Old Trafford

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