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A Las Vegas newspaper is the subject of vicious attacks online for its coverage of an alleged murder of a retired police chief

Chinese state media says Syrian President Bashar Assad has arrived in China on his first visit to the country since the start of Syria’s 12-year conflict

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Rookie Reese Olson won for the third time in his last four starts, combining with two relievers on a three-hitter to help the Detroit Tigers beat the Los Angeles Dodgers 4-2 and avoid a sweep in the three-game series

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With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. Crumble some manouri cheese over, and add your micro basil (optional for garnish/presentation) . Read More How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu

Azerbaijan's president on Wednesday hailed the country's restoration to "full sovereignty" over the breakaway Nagorno-Karabakh region as ethnic Armenian forces agreed to lay down their weapons. Authorities in the Armenian region declared that the local defence force will disarm and withdraw all weaponry under a Russia-mediated ceasefire following the latest bout of fighting in the decades-long separatist conflict. President Ilham Aliyev in a televised address hailed his soldiers, while offering the ethnic Armenians of the Nagorno-Karabakh region prospects of cooperation, reconciliation and joint development. "In just one day, Azerbaijan fulfilled all the tasks set as part of local anti-terrorist measures" and "restored its sovereignty", the president said, adding he now wished to integrate Karabakh's population and turn the region into "paradise". He said Azerbaijan had nothing against Karabakh's Armenian people – "they are our citizens" – but only against their "criminal" separatist leadership. His words appeared aimed at addressing allegations by Armenian leaders that Baku planned to "ethnically cleanse" Karabakh's 120,000-strong Armenian population amid decades of mistrust between the two nations. The Azerbaijan army on Tuesday launched an "anti-terrorist" operation, unleashing an artillery barrage and drone attacks against outnumbered and undersupplied pro-Armenian forces. Nagorno-Karabakh human rights ombudsman Gegham Stepanyan said at least 200 people, including 10 civilians, were killed and more than 400 others were wounded in the fighting. He said earlier that children were among the dead and wounded. Russia and America condemned the “bloodshed” and called for an “immediate” end to hostilities between Azerbaijan and Armenians in the contested region. French president Emmanuel Macron spoke with Mr Aliyev and "condemned Azerbaijan's decision to use force ... at the risk of worsening the humanitarian crisis" and "compromising ongoing efforts to achieve a fair and lasting peace", his office said. Russian peacekeepers in a statement on Thursday said they have taken in about 5,000 Karabakh residents after evacuating them from dangerous areas. Thousands of Armenians also gathered at the airport of the regional capital, Stepanakert, in a bid to flee the conflict. Armenian prime minister Nikol Pashinyan in an address to the nation said the fighting decreased following the truce, emphasizing that Russian peacekeepers in Nagorno-Karabakh are fully responsible for its residents’ security. "If peacekeepers have proposed a peace deal, it means that they completely and without any reservations accepted the responsibility of ensuring the security of Nagorno-Karabakh Armenians, and provide the conditions and the rights for them to live on their land and in their homes safely," he said, according to the Associated Press. Mr Pashinyan, who has previously recognised Azerbaijan's sovereignty over Nagorno-Karabakh, said Armenia wouldn't be drawn into the fighting. He said his government didn't take part in negotiating the deal, but "has taken note" of the decision made by the region's separatist authorities. Protesters rallied in the Armenian capital of Yerevan for a second straight day Wednesday, blocking streets and demanding that authorities defend Armenians in Karabakh. Azerbaijan's move to reclaim control over Nagorno-Karabakh raised concerns that a full-scale war in the region could resume between the two nations, which have been locked in a struggle over Nagorno-Karabakh since a separatist war there ended in 1994. During another war that lasted for six weeks in 2020, Azerbaijan reclaimed broad swaths of Nagorno-Karabakh and adjacent territories that were held for decades by Armenian forces. More than 6,700 people died in the fighting, which ended with a Russian-brokered peace agreement. Moscow deployed about 2,000 peacekeeping troops to the region. Read More Ceasefire agreed after Azerbaijan unleashes military strikes in Nagorno-Karabakh Why new fighting in Azerbaijan's troubled region may herald a new war Nagorno-Karabakh: Fears of full-scale war as Azerbaijan launches attack on Armenian positions The Body in the Woods | An Independent TV Original Documentary The harrowing discovery at centre of The Independent’s new documentary

Iran’s President Ebrahim Raisi says that relations with the United States can move forward if the Biden administration demonstrates it wants to return to the 2015 nuclear deal, and a first step should be easing sanctions

By Davide Barbuscia and David Randall NEW YORK The Federal Reserve’s plans for a prolonged period of elevated

MUNICH--(BUSINESS WIRE)--Sep 21, 2023--