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Prosecutors said new DNA results are expected in just a matter of weeks in their case against a Massachusetts man accused of murdering his wife, Ana Walshe. Ms Walshe, 39, was last seen at her home just after midnight on New Year’s Day. Her body has not been found, but prosecutors are trying to prove that her husband, Brian Walshe, murdered and dismembered the mother-of-three. In a court appearance on Tuesday, prosecutors said they are awaiting the results of DNA testing as they continue to build their case against Mr Walshe, WHDH reported. The convicted art fraudster was arrested on 8 January on charges for hindering the police investigation after prosecutors said that traces of blood and a knife were found in the basement of her family home. On 17 January, he was charged with his wife’s murder. While court proceedings continued on Tuesday, another search for Ms Walshe was conducted in a wooded area of Peabody, Massachusetts. The search location was less than a mile from the Peabody Transfer Station where investigators said they found evidence in this case back in January. But the search yielded nothing, according to Norfolk County District Attorney Michael Morrisey’s office. “Two persons in the Peabody community unconnected to the prosecution of Brian Walshe contacted State Police investigators with their belief that an area of that community may be of investigative interest in that matter,” spokesman David Traub said in a statement. “A search of that area by the Massachusetts State Police SERT team yielded nothing.” Police in Cohasset first announced that Ms Walshe was missing in a statement on 5 January and asked for the public’s help in finding her. Authorities said that she was last seen at her home shortly after midnight on New Year’s Day, and described her as being 5 feet 2 inches tall, 115 pounds, with brown hair, brown eyes and an olive complexion. They state that she speaks with an Eastern European accent. She had been due to take a ride-share car from her home to Boston’s Logan Airport to take a flight to Washington DC, where she works in real estate, police said. Tishman Speyer reported her missing on 4 January, and police in Cohasset performed a welfare check at the family home. A criminal affidavit in the case states that Mr Walshe told police that he last saw his wife at their home early on 1 January when she took an Uber or Lyft to the airport. He also told authorities that he went to a Whole Foods and a CVS in Swampscott, Massachusetts, 40 miles away, on 1 January and took his child to get ice cream the following day. The affidavit states that police did not find that any Uber or Lyft ride had taken place on New Year’s Day, and Ms Walshe never took a flight to DC or arrived in the city by any other means of transport. Prosecutors also say they reviewed video footage of Whole Foods and CVS and did not see Mr Walshe at either location. The search for Ms Walshe initially focused on wooded areas near the family’s home. Officials said that 20 troopers from a specialised search and rescue were joined by three police K9 teams and a police helicopter in the search. State police divers also searched a small stream and drained the home’s swimming pool. Ms Walshe lived with her family in Cohasset, Massachusetts, but worked in real estate in Washington DC during the week. Ms Walshe was born in Belgrade, Serbia, and was working at the Wheatleigh Hotel in Lenox when she met Mr Walshe in 2008. After their 2015 marriage, they had three sons between two and six years old. The couple’s three young boys were placed in the care of the Department of Children and Families following Mr Walshe’s first arrest. Read More Ana Walshe: Timeline of missing Massachusetts mother’s disappearance Desperate searches for two missing women who vanished days apart in Colorado resort town

WASHINGTON (Reuters) -Montana Governor Greg Gianforte on Wednesday signed legislation to ban the Chinese-owned short video app TikTok from operating

For the 1st time in a long time, the Baltimore Orioles have a chance to make a playoff run. They'll improve their roster by upgrading over these 3 players.The wait is finally seemingly over for Baltimore Orioles fans. The Orioles appear to be a legitimate contender in the American League, e...

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

The Miami Marlins and Atlanta Braves start a weekend series between two teams at the top of the NL East.The Braves are one of the best teams in baseball, but the Marlins continue to push for a postseason berth despite some poor underlying metrics like a negative run differential. Miami will hope...

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