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David Cameron’s appointment as British foreign secretary has provoked criticism of the former premier’s warm relationship with China,

Iceland sought to temper concerns that an imminent volcanic eruption would wreak widespread havoc on European aviation as

Emily Hand's family believed she had been killed by Hamas but it is now thought she is a hostage

Thailand’s Prime Minister Srettha Thavisin said there was no plan to invite Chinese police officers to patrol local

Yen traders are bracing for US inflation data later Tuesday as a potential trigger to push the currency

Genting Singapore Ltd. jumped the most in more than three years after the casino operator posted better-than-expected third-quarter

War-time president Volodymyr Zelensky has revealed the areas where Ukraine’s forces are facing a “challenging” time repelling Russian troops as air bombardments intensified over a strategic city in the east. Ukrainian forces repelled a total of eight attacks on the battered, strategic city of Avdiivka by Vladimir Putin’s troops in the past 24 hours, said Ukraine’s military spokesperson Oleksandr Shtupun. It was earlier reported that Mr Putin was going to make a third attempt at capturing the city known for its large coking plant after failing twice before. “Fighting is still going on. Over the last two days, the occupiers have increased the number of air strikes using guided bombs from Su-35 aircraft,” said Mr Shtupun. “The enemy is also bringing in more and more infantry. But when they tried to deploy armoured vehicles the day before yesterday two tanks and 14 other vehicles were burned out,” he said. Vitaliy Barabash, head of Avdiivka’s military administration, also revealed Russia’s losses in its current drive for Avdiivka. A minimum 3,000-4,000 Russian troops were killed and a further 7,000-8,000 were wounded, he told state news agency Ukrinform. Russia has not commented on the claims of the casualties made by Kyiv. “Quite simply, Avdiivka and its strategic position is geographically located on heights and you can see Donetsk... from here,” he said, referring to the Ukrainian area occupied by Russia. He said Mr Putin’s troops “need” Avdiivka. “Not a single building” was intact in the city that now has just over 1,500 people remaining from its pre-war population of 32,000, Mr Barabash said. Some of the remaining civilians in Avdiivka include doctors and nurses. The town still has a shop and functioning hospital operating under every day shelling. In an evening update on the frontline on Monday, the Ukrainian General Staff of the Armed Forces said its troops repelled 15 Russian attacks near the long-contested town of Maryinka, east of Avdiivka. Kyiv said its troops also repelled another 11 strikes near Bakhmut to the northeast and six near Kupiansk in the northeast. Mr Zelensky, in a speech on Monday, said fighting along the frontline has been “challenging”. He named Avdiivka, Maryinka, Bakhmut front, Lyman front, Kupyansk, Zaporizhzhia and Kherson as the areas where fighting has been the fiercest. He said he was grateful “for the fact that Ukraine knows and will know the enemy’s plans and how to respond to them – properly and powerfully”. “Both on the ground and in the Black Sea,” he said, referring to the area where Russia has concentrated its naval fleet. This was further corroborated by Ukrainian commander-in-chief, General Valery Zaluzhnyi, who said Avdiivka, Kupiansk, and Maryinka fronts remain the “most intense”. “The situation is complicated, but remains under control,” he said. The top commander spoke with his American counterpart, Chairman of the US Joint Chiefs of Staff General Charles Brown, on Monday. He discussed Ukraine’s plans for the winter and urgent needs of the Ukrainian troops, such as ammunition, air defence and drones. In an interview earlier this month, Mr Zaluzhnyi said the war was entering a phase of attrition, leading to Mr Zelensky dismissing any notion that the conflict was headed towards a stalemate. Russian accounts said Moscow’s forces had repulsed five Ukrainian attempts to advance on villages outside Bakhmut that was captured by Moscow’s troops in May after months of fighting. Read More South Korea and members of the US-led UN command warn North Korea over its nuclear threat Russia-Ukraine war: Mystery as Putin’s state media removes update on forces - live South Korea's Yoon will warn APEC leaders about the risks of a Russia-North Korea arms deal Russian UN envoys shoot back at Western criticism of its Ukraine war and crackdown on dissidents From Gaza to Ukraine, China to the EU: The major issues facing Cameron in new role What has David Cameron been doing since resigning from government?

Asian shares are trading mostly higher ahead of potentially market-moving developments, including a U.S.-China summit and data releases in the U.S., Japan and China

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UK wage growth slowed and vacancies continued to fall, further signs that the labor market is easing as

“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

Finland’s economy contracted the most since the onset of the Covid-19 pandemic as the drop in demand for