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Michael Strahan is focusing on his other projects away from 'GMA'

Mariners rookie Bryan Woo had six strikeouts over five spotless innings in a successful homecoming, and Seattle pulled even for the third AL wild card by beating the last-place Oakland Athletics 5-0

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Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). Read More After Le Gavroche, Michel Roux is taking his cooking back to basics 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

A Belarusian “hit man” who served with the country’s special forces and is accused of the forced disappearance of three high-profile opposition figures will finally stand trial in Switzerland – 24 years after the three vanished. Yury Garavsky, 44, was arrested following a confession in which he said he was involved with a group linked to the kidnapping and presumed killings of adversaries of Belarus’s current president Alexander Lukashenko. In 2019, Garavsky gave testimony to German public broadcaster Deutsche Welle about his part in the 1999 killings of three of president Lukashenko’s political opponents. He was working for the interior ministry’s SOBR special forces unit then. He even claimed he was present during the executions of former interior minister Yury Zakharenko, opposition politician Viktor Gonchar and pro-opposition businessman Anatoly Krasovsky. Now a Swiss court will determine the veracity of his claims. Zakharenko had vanished in May 1999. In September that year, Gonchar and his friend Krasovsky were abducted. Families of the three have been waiting for the trial to start to begin. Garavsky, who sought asylum in Switzerland in 2018 after fleeing Belarus capital Minsk, pointed out in his interview earlier that his superior Dmitry Pavlichenko shot the three victims in the chest. Mr Pavlichenko, however, has denied the allegations. The BBC reported that daughters of the two abducted men, both of whom left Belarus shortly after their fathers’ kidnappings, are set to appear in court this week. Both said the trial in the city of St Gallen will provide them with some solace. Garavsky is facing trial in Switzerland, where he was arrested, due to the country’s adherence to a UN convention against forced disappearance. He had said during the 2019 interview with DW that the actual orders to abduct the politicians were not written. “There was never anything written or any video confirmation. Everything was ordered verbally – I guess based on the wishes of President Lukashenko.” “I feel repentant and guilty. I feel that if these people remained alive, things would be different in Belarus,” he said. “Their bodies have probably decomposed, but the bones should be there.” Read More Poland imposes EU ban on all Russian-registered passenger cars Kim Jong-un shown Russia’s nuclear capable bombers and hypersonic missiles Ukraine is the spotlight at UN leaders' gathering, but is there room for other global priorities? North Korean leader to visit Russia's Pacific fleet as he continues trip focused on arms cooperation Putin meets the leader of Belarus, who suggests joining Russia's move to boost ties with North Korea Lithuania to issue special passports to Belarus citizens staying legally in the Baltic country

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Hong Kong is one of the smaller Asian Games teams by population, but when it comes to fencing the city is a regional...

By Engen Tham and Selena Li SHANGHAI/HONG KONG UBS Group AG has identified at least four countries including

By Rae Wee SINGAPORE The dollar traded sideways on Tuesday as investors braced for a slew of central

By Filipp Lebedev and Gleb Stolyarov At least $14.3 million worth of coal produced in areas of Ukraine

AMSTERDAM--(BUSINESS WIRE)--Sep 19, 2023--

By Kevin Buckland TOKYO Asian shares sank on Tuesday as worries about the Chinese property sector weighed on