By Aditi Shah, Joanna Plucinska and Tim Hepher ISTANBUL (Reuters) -The diversion of a U.S.-built Air India jetliner to Russia

Mohammed has been taking nearly a dozen captagon pills daily for seven years. Now, as Iraq grapples with a major drug crisis, the 23-year-old...

Dr Nassif and Dr Dubrow routinely perform high-risk plastic surgeries costing $90,000 to $100,000, surpassing the cost of regular plastic surgeries

Kering SA agreed to buy a 30% stake in fashion house Valentino for €1.7 billion ($1.87 billion) in

Breakfast for dinner is a ritual I firmly believe should be participated in at least once a week and protected at all costs. The “most important meal of the day” is also the most contentious – debates still rage on what you should eat, when you should eat it, whether you should eat it at all. To which I say: be damned! Eat whatever you want, whenever you want. As a strictly savoury supporter, you won’t find me indulging in overly sweet pastries come dinnertime, but you will often find me whipping up mushroom crepes, toast with all the toppings or, as below, omelettes. In August, when tomatoes and peppers and courgettes and all the other colourful things are at their best, a summer garden omelette is the perfect way to start – or end – your day on a seasonal note. Speaking of summer’s bounty, other recipes in this week’s meal plan include a stir-fry with in-season courgette and sweetcorn, which makes for a quick, satisfying and veggie-packed meal for any day of the week. Equally light and bright is the bruschetta chicken delight or the grilled honey-lime pork chops with mango salsa, which celebrate the flavours of summer but are by no means restricted to the season. For something a little heartier, one-pan rice with prawns and salsa verde is easy to make, offers up serious flavour and, more importantly, saves on washing up. Summer garden omelette Bursting with a medley of fresh vegetables and aromatic herbs, this omelette is a perfect way to start (or end) your day on a sunny note. The combination of colourful bell peppers, courgette, tomatoes and fragrant basil creates a symphony of tastes that’s as visually appealing as it is delicious. With a hint of melted cheddar cheese and a fluffy egg base, this omelette is a celebration of seasonal produce. Serves: 2 Prep Time: 15 minutes | Cooking Time: 10 minutes Ingredients: 4 large eggs ¼ cup (60 ml) milk Salt and pepper, to taste 1 tablespoon butter ½ red bell pepper, diced ½ yellow bell pepper, diced ½ small red onion, finely chopped 1 small courgette, diced 1 small tomato, seeded and diced ¼ cup (30g) grated cheddar cheese 2 tablespoons fresh basil, chopped Method: Crack the eggs into a bowl, add the milk, a pinch of salt and a dash of pepper. Whisk the mixture until well combined. Set aside. Prepare all the vegetables by washing, peeling and dicing as needed. Keep them ready for cooking. Grate the cheddar cheese and set it aside. Chop the fresh basil and set it aside as well. In a non-stick frying pan, melt the butter over medium heat. Add the diced red and yellow bell peppers, chopped red onion and diced courgette. Sauté for about 3-4 minutes until the vegetables start to soften. Add the diced tomatoes to the pan and cook for an additional 2 minutes. This helps to remove excess moisture from the tomatoes. Give the egg mixture a final whisk and pour it evenly over the sautéed vegetables in the pan. Allow the omelette to cook undisturbed for a few minutes until the edges start to set. Sprinkle the grated cheddar cheese evenly over one half of the omelette. Sprinkle the chopped fresh basil over the cheese. Using a spatula, carefully fold the other half of the omelette over the cheese and basil side, creating a half-moon shape. Let the omelette cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through but still slightly moist in the center. Gently slide the omelette onto a serving plate. You can garnish with additional fresh basil if desired. Serve the summer garden omelette with a side of toast or a fresh salad for a delightful summer breakfast or brunch. Zesty courgette and sweetcorn noodle stir-fry This dish is a harmonious blend of tender courgette, crisp sweetcorn and flavourful noodles, all brought together with a tangy sauce. Quick to prepare and bursting with fresh, vibrant ingredients, this recipe is perfect for those seeking a delicious and wholesome meal. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 200g egg noodles 2 medium courgettes, julienned or spiralised 1 cup sweetcorn kernels (fresh, frozen, or canned) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 red chilli, finely chopped (adjust to taste) 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon brown sugar Salt and pepper, to taste Fresh coriander, chopped, for garnish Lime wedges, for serving Method: Cook the egg noodles according to the package instructions. Once cooked, drain and set aside. In a small bowl, whisk together the soy sauce, lime juice, brown sugar and a pinch of black pepper. Set the sauce aside. Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic, chopped red chilli and grated ginger. Stir-fry for about 1 minute until fragrant. Add the julienned or spiralized courgettes to the pan. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch. Add the sweetcorn kernels to the pan and cook for an additional 2 minutes, stirring occasionally. Add the cooked egg noodles to the pan. Pour the prepared sauce over the noodles and vegetables. Gently toss everything together to ensure the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavours to meld. Taste and adjust the seasoning with salt, if needed. Remember that soy sauce is already salty, so be cautious. Remove the pan from the heat and garnish with chopped fresh coriander. Divide the courgette and sweetcorn noodle stir-fry between two plates. Serve with lime wedges on the side for an extra zesty kick. Bruschetta chicken delight This dish combines succulent grilled chicken with the fresh and zesty taste of classic bruschetta toppings. The marriage of juicy tomatoes, fragrant basil and tangy balsamic glaze atop tender chicken breasts creates a summery dish that’s sure to impress. Serves: 2 Prep Time: 15 minutes | Cooking Time: 20 minutes Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper, to taste 2 large ripe tomatoes, diced 2 cloves garlic, minced ¼ cup fresh basil leaves, thinly sliced 2 tablespoons balsamic glaze or reduction 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil ¼ teaspoon red pepper flakes (optional, for a kick) ½ baguette, sliced diagonally Fresh basil leaves, for garnish Method: Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper on both sides. Place the chicken in a zip-top bag or a shallow dish and let it marinate for at least 15 minutes while you prepare the other components. In a bowl, combine the diced tomatoes, minced garlic, sliced basil leaves, balsamic vinegar, extra-virgin olive oil and red pepper flakes (if using). Mix well and season with salt and pepper to taste. Set the bruschetta topping aside. Preheat your grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until the internal temperature reaches 75C and the chicken is cooked through. Cooking time may vary based on the thickness of the chicken breasts. While the chicken is grilling, brush the baguette slices with the remaining tablespoon of olive oil. Toast the baguette slices on the grill for about 1-2 minutes on each side, until they’re golden and crisp. Set aside. Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes before slicing. Place a grilled chicken breast on each plate. Top the chicken with a generous amount of the bruschetta topping, allowing the juices to mingle with the chicken. Drizzle balsamic glaze or reduction over the chicken and bruschetta. Garnish with fresh basil leaves for an extra burst of flavour and visual appeal. Serve the bruschetta chicken delight with the toasted baguette slices on the side for a complete and delightful meal. One-pan salsa verde prawns with rice This vibrant dish combines succulent prawns with the zesty allure of salsa verde, all cooked together in a single pan. With the added bonus of rice soaking up the delicious juices, this recipe promises a quick, satisfying and tantalising meal that’ll become a staple in your kitchen. Serves: 2 Prep Time: 15 minutes | Cooking Time: 25 minutes Ingredients: 200g raw prawns, peeled and deveined 1 cup long-grain rice 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup chicken or vegetable broth ½ cup salsa verde (shop-bought or homemade) 1 teaspoon cumin Salt and pepper, to taste Juice of 1 lime Fresh coriander, chopped, for garnish Method: Rinse the rice under cold water until the water runs clear. Drain and set aside. Pat the prawns dry with paper towels and season them with a pinch of salt, pepper and cumin. In a large pan or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic to the pan and sauté for another 30 seconds until fragrant. Stir in the rinsed rice and cook for 1-2 minutes, allowing the rice to absorb some of the flavours. Pour in the chicken or vegetable broth and salsa verde. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-18 minutes, or until the rice is tender and has absorbed the liquid. Once the rice is almost cooked, gently nestle the seasoned prawns into the rice mixture. Cover the pan again and let the prawns cook for about 5-7 minutes, or until they turn pink and opaque. The cooking time will depend on the size of the prawns. Squeeze the lime juice over the cooked prawns and rice. Sprinkle freshly chopped coriander (cilantro) over the dish for a burst of fresh flavour. Serve directly from the pan, offering a vibrant and satisfying meal in just one dish. Grilled honey-lime pork chops with mango salsa These succulent pork chops are marinated in a zesty honey-lime mixture, then perfectly grilled to create a delightful balance of sweet and tangy flavours. Topped with a vibrant mango salsa, this dish is a burst of tropical goodness that encapsulates the essence of the season. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 2 bone-in pork chops Zest and juice of 1 lime 3 tablespoons honey 2 tablespoons olive oil 1 teaspoon ground cumin Salt and pepper, to taste For the mango salsa: 1 ripe mango, peeled, pitted and diced ¼ red onion, finely chopped ½ red bell pepper, diced ½ jalapeno pepper, seeds removed and finely chopped (adjust to taste) Juice of 1 lime 2 tablespoons fresh cilantro, chopped Salt, to taste Method: In a bowl, whisk together the lime zest, lime juice, honey, olive oil, ground cumin, salt and pepper to create the marinade. Place the pork chops in a shallow dish or a zip-top bag and pour the marinade over them. Ensure the pork chops are evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. In a bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, chopped jalapeno pepper, lime juice and chopped fresh coriander. Season the salsa with a pinch of salt and gently mix everything together. Set the salsa aside. Preheat the grill to medium-high heat. Remove the pork chops from the marinade, allowing any excess to drip off. Grill the pork chops for about 6-8 minutes on each side, or until they reach an internal temperature of 63C and are cooked through. Cooking time may vary based on the thickness of the pork chops. Once cooked, remove the pork chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Place a grilled pork chop on each plate. Top each pork chop with a generous spoonful of the mango salsa, allowing the vibrant flavours to mingle. Serve alongside your favourite summer sides, such as grilled vegetables or a fresh salad. Read More Where to find the best Guinness in London – and how to spot a bad one How sizzling kitchen drama The Bear is spicing up the dating game for chefs Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child

TL;DR: As of June 13, you can sign up for a one-year Sam's Club membership

On Saturday night inside a warehouse in Bushwick over the thumping bass of house music,

Lewis Hamilton said he was “disappointed” after his shock disqualification from the United States Grand Prix – while Mercedes boss Toto Wolff admitted “we got it wrong.” Hamilton finished the race in second, behind race winner Max Verstappen, but was later disqualified alongside Ferrari’s Charles Leclerc for breaching the rules governing the floor of their cars. Hamilton therefore loses the 18 points earned from his second-place finish, while Leclerc loses eight points. It is thought Mercedes won’t be appealing the decision. In a Mercedes press release, Wolff explained how Mercedes fell foul of the rules. “Turning to the race result and the disqualification, set-up choices on a sprint weekend are always a challenge with just one hour of free practice - and even more so at a bumpy circuit like COTA and running a new package,” he said. “In the end, all of that doesn’t matter; others got it right where we got it wrong and there’s no wiggle room in the rules. “We need to take it on the chin, do the learning, and come back stronger next weekend.” Hamilton said: “It is of course disappointing to be disqualified post-race but that doesn’t take away from the progress we’ve made this weekend.” Mercedes chief Andrew Shovlin admitted the team need to “go away and learn from this.” “We are of course naturally very disappointed to lose our podium finish,” he said. “Unfortunately, it is one of the pitfalls of the sprint format where we have a solitary hour of running before parc fermé. “Without running at a race fuel load in FP1, combined with a circuit as bumpy as this and the parts of the track where the drivers have to put the car during the Grand Prix, have contributed to the higher than expected wear levels. “We will go away and learn from this but also take the positives from our experience as a whole.” Read More Logan Sargeant earns first F1 point in bizarre circumstances Lewis Hamilton and Charles Leclerc disqualified from United States GP Lando Norris reflects on 2023 win prospects after another near-miss in Austin Lewis Hamilton rues Mercedes error which cost him victory at US Grand Prix Max Verstappen booed by American fans on podium after victory Max Verstappen defies Lewis Hamilton to edge United States Grand Prix victory

October 20 marks World Osteoporosis Day – but despite being a relatively common condition, many people are unaware they’re at risk. According to Age UK, osteoporosis – which is associated with weakened bones and often referred to as a ‘silent disease’, as symptoms can creep up on people – affects approximately three million people in the UK. Yet, many only find out they have it when they break a bone. “[Osteoporosis] is a condition characterised by weakened bones, making them more prone to fractures,” explains Dr Zulqarnain Shah, a medical director at SSP Health. “It occurs when the body loses too much bone or makes too little bone, or both. Diagnosis of osteoporosis typically involves a combination of medical history, physical examination, and specialised tests, such as bone mineral density scans,” Shah adds. Could I be at risk of osteoporosis? According to Age UK, around half of women over 50, and around one in nine men in the same age group, will experience a fracture due to osteoporosis. However, several risk factors contribute to the development of the condition, meaning some people may be more likely to get it. “These include menopause, low calcium and vitamin D intake during younger years, family history, a sedentary lifestyle, smoking, excessive alcohol consumption, and certain medications,” explains Shah. “While it may not be possible to prevent all cases of osteoporosis, adopting a healthy lifestyle with regular weight-bearing exercise, a balanced diet rich in calcium and vitamin D, and avoiding smoking and excessive alcohol intake can help reduce the risk.” Being aware of osteoporosis can be particularly important if you have a family history. “A family history of osteoporosis or fragility fractures can indicate an increased risk,” explains Dr Elise Dallas, GP at The London General Practice. Other things that increase risk include having a history of “rheumatoid arthritis, low levels of oestrogen due to early menopause, anorexia nervosa or Turner’s syndrome, hyperthyroidism, parathyroid disease, Crohn’s and coeliac disease, and conditions that cause long periods of immobility”, adds Dallas. What are the symptoms of osteoporosis? When you have osteoporosis, you may suffer from “increased fracture risk, height loss, and chronic pain”, says Shah. “Fractures associated with osteoporosis are known as ‘fragility fractures’, which can occur with minimal impact. Fractures commonly occur in the spine, hip, and wrist, and can lead to significant pain, disability, and reduced quality of life,” he explains. Are there any early warning signs? Shah says: “Early signs of osteoporosis may not be apparent until a fracture occurs. However, a precursor condition called osteopenia may be detected through scans before the onset of full-blown osteoporosis.” Osteopenia is where the density of the bones decreases, but not thoroughly enough to be classed as osteoporosis. There are no real symptoms however, so it can only be detected with scans. The good news is, lifestyle measures and sometimes treatment can help prevent it getting worse. How is osteoporosis treated? Treatment for osteoporosis is mostly aimed at “strengthening bones and preventing fractures”, says Shah. “This typically involves a combination of lifestyle modifications, such as exercise and dietary changes, along with medication. “Medications may include calcium, vitamin D and bisphosphonates, hormone therapy for postmenopausal women, selective oestrogen receptor modulators (SERMs), and other options. “SERMS help manage the way oestrogen interacts with your body and has a similar impact on osteoporosis as hormone replacement therapy, to help mitigate the impacts of hormones on osteoporosis,” Shah explains. “Regular monitoring and adherence to treatment plans can help slow down or stop the progression of osteoporosis. A bone density scan – also known as a DEXA scan – can help monitor the progress of a condition and may be done at three to five-year intervals to assess progress. “Once a patient has been on bisphosphonates for five years, they may go on a ‘pill holiday’ for a couple of years, though the benefits of taking bisphosphonates continue long after the medication is stopped.” Getting support and advice to manage any pain and mobility challenges and reduce the risk of falls and injuries can also be very important for people living with osteoporosis, along with finding ways to stay active. If you are worried about your bones and osteoporosis risk you can reach out to charities like the Royal Osteoporosis Society and find out about your risk level. Read More How to support a child with a stammer From colourful gowns to drones, these wedding trends are set take over 2024 Call The Midwife ‘should come with a health warning’ Halloween: 10 wicked ways to kit out your haunted house Black magic: Go back to black this season with the catwalk-inspired trend How to prep your home for when the clocks go back

The Government is cracking down on vape marketing targeted towards children and young people, Rishi Sunak has said. The news comes days after the Prime Minister spoke about his concerns his own daughters would potentially be targeted by vape marketing on ITV’s Good Morning Britain. Ministers have now pledged to close a loophole allowing retailers to give free samples of vapes to children in England, amid concerns over the proportion of children trying e-cigarettes. There will also be a review into banning retailers selling “nicotine-free” vapes to under-18s, and the Government will look at the rules on issuing fines to shops that illegally sell vapes to children. The Prime Minister said he was “deeply concerned” about an increase in children vaping and was “shocked by reports of illicit vapes containing lead getting into the hands of schoolchildren”. Sunak said: “That is why I am taking further action today to clamp down on rogue firms who unlawfully target our children with these products. “The marketing and the illegal sales of vapes to children is completely unacceptable and I will do everything in my power to end this practice for good.” Why is vaping bad for children’s health? “We could argue vaping doesn’t have the amount of toxins cigarettes have – up to 70 of these cause cancer – but vaping is not completely harmless,” says GP Dr Anita Raja. “It’s very important to protect your organs, especially your lungs and brain. Vaping can be particularly detrimental to people under the age of 18 who are still developing.” Most vapes contain nicotine, which is highly addictive and can cause can cause an increase in blood pressure, heart rate, flow of blood to the heart and a narrowing of the arteries. “It can become very difficult to get off the nicotine – so why would you want to be addicted at such a young age?” Raja asks. The other problem with vaping is that experts don’t yet fully understand the long-term risks because it’s such a new phenomenon, she adds. “Let’s not forget when cigarettes were introduced many decades ago we didn’t know that they could cause cancers and long-term irreversible lung damage.” How to talk to your children “First up, learn about the facts of vaping yourself. Get information from a reliable source,” says parenting expert Liat Hughes Joshi, author of Help Your Child Cope With Change. “So that when you do end up discussing this with your teenager you’re coming at it from a place of knowledge and you’ll feel more confident.” The conversation could be tricky, so approach it calmly. She advises: “Choose your time in place carefully. Don’t pounce on your teenager when they’re in the middle of something or when they are stressed about an exam. Choose a time where you’re both feeling relatively relaxed.” “Instead of telling them not to, what you are much better doing is giving them that information about the real risks and the downsides of vaping, so that they can hopefully make a decision of their own which is the right decision,” Hughes Joshi says. “It’s definitely worth talking to them about ideas around [peer pressure] and giving them the confidence to push back and say, ‘I don’t have to copy all my peers if they are vaping’.” Similarly, if you know or suspect that your child has already vaped, try not to fly off the handle. “Don’t automatically scold them,” says private GP Dr Suhail Hussain. “Find out why they tried it, and then listen. Be understanding and informative, not angry and disappointed that they would do this in the first place.” What about if you vape yourself but don’t want your child to follow suit? “We need to lead by example,” says Raja, who believes vaping should be used only as a way for adults to quit smoking. “It is almost impossible to convince your children to not vape if they see you doing it. If you don’t want your child to vape, then you shouldn’t vape, or certainly not vape in front of them.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How to make a small garden feel bigger How not to get ripped off when upgrading your kitchen The best scented plants to enhance your balmy summer evenings

Paris Hilton has shared new details about welcoming her second child with husband Carter Reum: daughter London. The 42-year-old DJ joined Today co-hosts Hoda Kotb and Jenna Bush Hager on 27 November, where she discussed becoming a mother of two to 10 month-old son Phoenix Barron and her newborn daughter, London. “She is just a little angel and my life just feels so complete with my little baby boy and my baby girl,” Hilton said. “We’re just over the moon.” When asked how her journey to motherhood compares to previous chapters of her life, the reality TV star candidly admitted: “I’m loving my mom era.” “I feel just so at peace, so happy, so grateful for my husband and this beautiful family and life that we’re building together,” Hilton added. “I couldn’t imagine anything else. I’m just over the moon with everything.” The socialite shared how her 10-month-old son has adjusted to becoming a big brother. While Bush Hager noted that Hilton’s children “are so close in age”, the Simple Life alum maintained that Phoenix understands there’s a new baby in the family. “I’m like: ‘This is your baby sister, London,’” she explained. “He’s just so gentle and sweet, and he’ll put his hand out and rub her arm or face.” Hilton - who has previously been open about the alleged abuse she experienced as a teen at the Provo Canyon School in Utah - went on to reveal how the lessons she’s learned throughout the years will impact how she raises her children. “Now being a mom and how protective you are, I’m just always thinking about one day when my kids are teenagers - how that’s a scary thing,” she said. Hilton added that she’s “always going to be there” for her children and will teach them how to deal with unwanted feelings. “Just not holding on to shame, that shouldn’t be on you. It should be on the people who hurt you,” the Paris: The Memoir author said. “The number one rule in our house is just to have kind human beings, so that’s who we’re raising them to be.” Hilton and Reum - who have been married since November 2021 - surprised the world last week when they announced the arrival of their second child together via surrogate. For the big announcement, the model posted a photo of a pink pajama set with the name “London” inscribed on the collared top. “Thankful for my baby girl,” she captioned the post. Much like the birth of her son Phoenix, Hilton waited until her baby girl was born to share her arrival with not only the world, but also her family. “The only people who knew were obviously Carter, my mom, and my sister. But my parents didn’t know when it was happening, they just knew that it was going to happen,” Hilton said on Today. “It was the best Thanksgiving surprise ever for everybody.” When Phoenix was born in January this year, the TV personality didn’t inform her family their surrogate gave birth until one week later. “Not even my mom, my sister, my best friend knew until he was over a week old,” Hilton explained on her iHeartRadio podcast, This Is Paris. “It was really nice to have that with Carter, be our own journey together. I just feel like my life has been so public, and I’ve never really had anything be just mine.” In a preview clip for her Peacock reality TV series, Paris in Love, Hilton’s venture capitalist husband shared his thoughts on keeping the birth of their first baby a secret. “I don’t think it ever hit me we weren’t going to tell anyone, that was really Paris,” Reum said in the teaser. “My initial inclination was to tell my family and get everyone excited, hers was to hold the secret.” However, her husband admitted that he understood why Hilton was apprehensive about sharing Phoenix’s expected delivery date. “But she’s had to go through life having to protect herself, so I was gonna do everything I could to be a good teammate,” Reum added.

The Kindle Paperwhite Signature Edition, despite the fancy name, is a simple device. It's exactly