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Belgian police are searching Tuesday for a Tunisian man who killed two Swedish football fans as they investigate

Chinese tech giant Baidu is officially taking on GPT-4.

Russia has intensified its offensive in northeastern Ukraine to break through its heavily fortified defence and recapture the Kupiansk-Lyman area. The Russian Army is preparing for “serious offensive actions” and sending more staff in Kupiansk-Lyman, commander of the Ukrainian ground forces Oleksandr Syrskyi said. The fighting had "significantly escalated", he said, adding, "The main goal is to break through our troops’ defences and recapture our territory". But Ukraine’s eastern forces said president Volodymyr Zelensky’s forces were putting up a tough fight from well-entrenched troops, forcing Russian soldiers to retreat. “Our fortifications there are quite reliable. We have a powerful, dug-in position,” Ilia Yevlash, spokesperson for Ukraine’s forces in the east, told Ukrainian television. “So the enemy got it right in the teeth and retreated in order to regroup.” Russia captured the northeastern towns near Ukraine’s second-largest city of Kharkiv when the invasion began but Ukrainian forces recaptured the areas last year, evicting invading forces from some parts of the country’s Donbas industrial heartland. Its recapturing marked a significant step in the Ukrainian offensive to defend its territories. The Russian defence ministry acknowledged that it launched an “intense military activity” in the area and repelled 10 Ukrainian attacks in the Kupiansk area and two more in adjacent Lyman. In June, Ukraine initiated a counteroffensive with the primary objective of reclaiming territory in the eastern region, notably in the vicinity of Bakhmut, which had fallen under Russian control in May. Their strategy also involved advancing southward toward the Sea of Azov. The Ukrainian military primarily achieved gradual progress, disregarding criticism from certain Western observers who contended that the offensive was proceeding too slowly. Over the past week, the focus on the eastern front has shifted from Bakhmut to Avdiivka, a town located further southwest renowned for its substantial coking plant. The leading local authority in Avdiivka said there was a temporary calm in the city but they anticipated a forthcoming assault. “Shelling has diminished, there was less today,” Vitaliy Barabash, head of Avdiivka’s military administration, told national television, while noting that two people were killed in a nearby village. “We expect there will be new waves of heavy attacks in the days to come.” Read More Ukraine-Russia war – live: Putin suffers serious losses in largest offensive in months Sushi standoff spreads as Russia joins China in banning Japanese seafood Russian governor reported to police for speaking out over Putin’s ‘unnecessary’ war against Ukraine The Body in the Woods | An Independent TV Original Documentary The harrowing discovery at centre of The Independent’s new documentary

By Devjyot Ghoshal and Orathai Sriring BANGKOK Chinese investment in Thailand has picked up pace this year despite

By Lisa Pauline Mattackal The weak crypto market is wobbling through autumn. And winter's on its way. The

As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? 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Two Swedes were killed in Brussels after a gunman opened fire in the city centre, police have said. Footage shared online showed a man dressed in an orange jacket unloading several shots, using a large weapon. The bearded man was reportedly seen leaving the crime scene on a scooter. The violent incident came ahead of a qualifier game for the UEFA Euros between Sweden and Belgium at the Heysel Stadium, some three miles away. The second half of the match was later called off after players reportedly refused to return to the field. A message from the Swedish FA, sent to supporters advised fans to remain inside the stadium. Belgian prime minister Alexander De Croo told reporters that “the perpetrator is said to be a man of Tunisian origin who was staying illegally in our country”. “Two lives were cut short, mown down by the most extreme cruelty. Our thoughts go out to the victims, their loved ones, their relatives. We offer our condolences,” he added. Read More Gunman at large after fatally shooting two people in Brussels Belgium stadium on lockdown with thousands of fans held inside after Brussels shooting Soccer match between Belgium and Sweden suspended after deadly shooting in Brussels

Sam Neill has been warned by doctors that his cancer treatment drug will stop working at some point, the actor said as he provided a health update months after revealing that he had been diagnosed with stage-three blood cancer. Earlier this year, the Jurassic Park star released his memoir Did I Ever Tell You This?, in which he revealed that he was being treated for angioimmunoblastic T-cell lymphoma. At the time, Neill shared that he had originally undergone chemotherapy, but that the cancer had soon stopped responding. He then went onto an experimental anti-cancer drug. In a new interview, Neill, 76, shared that he’d upped his dosage of the “grim and depressing” drug from once a month to every two weeks. However, he said, he has now been in remission for 12 months. Neill told ABC’s Australian Story that while he would be on the treatment indefinitely, doctors have told him that, at some point, it will stop working. “I’m prepared for that,” he said, adding that he is “not remotely afraid” of death. The Piano star said that he had first found lumps in his neck in early 2022, and soon learnt that he had cancer. “I started to look at my life and realise how immensely grateful I am for so much of it,” Neill said. “I started to think I better write some of this down because I’m not sure how long I have to live. I was running against the clock." First sharing his cancer diagnosis in March, the New Zealand actor – who is best known for playing palaeontologist Dr Alan Grant in the Jurassic Park franchise – said that dying would “annoy” him. “I’d really like another decade or two, you know?” he said. “We’ve built all these lovely terraces, we’ve got these olive trees and cypresses, and I want to be around to see it all mature. And I’ve got my lovely little grandchildren. I want to see them get big. But as for the dying? I couldn’t care less.” In an interview with The Independent earlier this year, however, Neill threw out the idea of retiring. “The idea of giving up my day job? Intolerable!” he said. “I love acting. It’s really good for me to keep walking onto new sets with young actors and all that stimulation. New words, new ideas, there’s nothing like it. I never want to give that up. The idea of retirement, of having to play golf, fills me with untold dread,” he said. Read More Sam Neill says Robin Williams was ‘the loneliest man on a lonely planet’ Amy Dowden delights Strictly Come Dancing fans in surprise appearance amid breast cancer treatment Richard E Grant says there are friends he’ll ‘never speak to again’ after death of wife Joan Sam Neill says he’s ‘not remotely afraid’ of death as he shares blood cancer update Pregnant Jana Kramer shares details of her recent hospitalisation 4 black women on their experiences with breast cancer

By John Geddie TOKYO (Reuters) -Japan will provide $10 million in emergency aid for civilians in Gaza, foreign minister Yoko

American billionaire Shahid Khan withdrew his offer to buy Wembley Stadium from the Football Association on this day in 2018. The proposed deal was worth £900million and the FA was planning to spend the money on transforming grassroots facilities across the country over the next 20 years but the idea of selling the stadium, which cost £757million to build, proved to be controversial with many in the game. The owner of Fulham and NFL side the Jacksonville Jaguars felt his offer to buy Wembley proved more divisive than initially anticipated and decided to pull out. In a statement, FA chief executive Martin Glenn said: “Shahid Khan has informed us today that he will be withdrawing his offer to buy the stadium – and we fully respect his decision. “At a recent meeting with Mr Khan he expressed to us that, without stronger support from within the game, his offer is being seen as more divisive than it was anticipated to be and has decided to withdraw his proposal.” The proposed deal had the support of the FA’s senior leadership, including Glenn himself, and was also backed by the government but there were significant doubts elsewhere, most notably at the grassroots level itself. Khan’s intention was to eventually use Wembley as a home for his relocated Jaguars but was also willing to agree on several highly restrictive conditions on how he would run the national stadium, one of them being to keep the venue for all of English football’s biggest games. However, wider concerns about whether the FA was selling the family silver too cheaply, its ability to spend the money wisely and Khan’s long-term plans for the stadium all led to the downfall of the sale. In a statement, Khan, 68, said: “I’ve been clear publicly as well as in my correspondence with the FA Council that it would require a proper partnership, with the full and enthusiastic commitment of all involved, to maximise the benefits to the FA and game of football. “At this moment, following last week’s FA Council hearing, it appears there is no definitive mandate to sell Wembley and my current proposal, subsequently, would earn the backing of only a slim majority of the FA Council, well short of the conclusive margin that the FA chairman has required. “The intent of my efforts was, and is, to do right by everyone in a manner that strengthens the English game and brings people together, not divide them. “Unfortunately, given where we are today, I’ve concluded that the outcome of a vote next week would be far from sufficient in expressing the broad support favoured by the FA chairman to sell Wembley Stadium. “I am respectfully withdrawing my offer to purchase Wembley Stadium.” Read More Dallas Cowboys bounce back to edge past Los Angeles Chargers Eddie Jones commits his coaching future to Australia Stephen Kenny focused on fixtures instead of future after Ireland beat Gibraltar David Brooks looks to impress for Wales at a major tournament Northern Ireland U21s lose late on against Serbia I quite like the noise – Ellis Genge ‘fuelled’ by England’s critics

STOCKHOLM Ericsson on Tuesday said it expected the uncertainty impacting its mobile networks business to persist into 2024,

Russian President Vladimir Putin arrived in Beijing on Tuesday for a visit that underscores China’s support for Moscow during its war in Ukraine as well as Russian backing for China's bid to expand its economic and diplomatic influence abroad. The two countries have forged an informal alliance against the United States and other democratic nations that is now complicated by the Israel-Hamas war. China has sought to balance its ties with Israel against its relations with Iran and Syria, two countries that are strongly backed by Russia and with which China has forged ties for economic reasons as well as to challenge Washington's influence in the Middle East. Putin's plane was met by an honor guard as the Russian leader began his visit that is also a show of support for Chinese leader Xi Jinping’s signature “Belt and Road” initiative to build infrastructure and expand China’s overseas influence. In an interview to Chinese state media, Putin praised the massive but loosely linked BRI projects. “Yes, we see that some people consider it an attempt by the People’s Republic of China to put someone under its thumb, but we see otherwise, we just see desire for cooperation,” he told state broadcaster CCTV, according to a transcript released by the Kremlin on Monday. Putin will be among the highest profile guests at a gathering marking the 10th anniversary of Xi’s announcement of the BRI project, which has laden countries such as Zambia and Sri Lanka with heavy debt from contracts with Chinese companies to build roads, airports and other public works they could not otherwise afford. U.N. Secretary-General António Guterres has praised the Chinese policy as bringing development to neglected areas. Asked by reporters Friday about his visit, Putin said it would encompass talks on Belt and Road-related projects, which he said Moscow wants to link with efforts by an economic alliance of former Soviet Union nations mostly located in Central Asia to “achieve common development goals.” He also downplayed the impact of China’s economic influence in a region that Russia has long considered its backyard and where it has worked to maintain political and military clout. “We don’t have any contradictions here, on the contrary, there is a certain synergy,” Putin said. Putin said he and Xi would also discuss growing economic ties between Moscow and Beijing in energy, high-tech and financial industries. China has also grown in importance as an export destination for Russia. Alexander Gabuev, director of the Carnegie Russia Eurasia Center, said that from China’s view, “Russia is a safe neighbor that is friendly, that is a source of cheap raw materials, that’s a support for Chinese initiatives on the global stage and that’s also a source of military technologies, some of those that China doesn’t have.” “For Russia, China is its lifeline, economic lifeline in its brutal repression against Ukraine,” Gabuev told The Associated Press. “It’s the major market for Russian commodities, it’s a country that provides its currency and payment system to settle Russia’s trade with the outside world — with China itself, but also with many other countries, and is also the major source of sophisticated technological imports, including dual-use goods that go into the Russian military machine.” Gabuev said that while Moscow and Beijing will be unlikely to forge a full-fledged military alliance, their defense cooperation will grow. “Both countries are self-sufficient in terms of security and they benefit from partnering, but neither really requires a security guarantee from the other. And they preach strategic autonomy,” he said. “There will be no military alliance, but there will be closer military cooperation, more interoperability, more cooperation on projecting force together, including in places like the Arctic and more joint effort to develop a missile defense that makes the U.S. nuclear planning and planning of the U.S. and its allies in Asia and in Europe more complicated,” he added. The Chinese and Soviets were Cold War rivals for influence among left-leaning states, but China and Russia have since partnered in the economic, military and diplomatic spheres. Just weeks before Russia’s invasion of Ukraine last February, Putin met with Xi in Beijing and the sides signed an agreement pledging a “no-limits” relationship. Beijing’s attempts to present itself as a neutral peace broker in Russia’s war on Ukraine have been widely dismissed by the international community. Xi visited Moscow in March as part of a flurry of exchanges between the countries. China has condemned international sanctions imposed on Russia, but hasn’t directly addressed an arrest warrant issued for Putin by the International Criminal Court on charges of alleged involvement in the abductions of thousands of children from Ukraine. ___ Associated Press writer Jim Heintz in Tallinn, Estonia, contributed to this report.