OpenAI, the parent company of ChatGPT, has given its first official public preview of DALL-E

By Guy Faulconbridge MOSCOW (Reuters) -President Vladimir Putin said on Tuesday that Russia was considering withdrawing from the Black Sea

A Texas man has been arrested for allegedly mutilating a living dog and her puppies. Justin Belton, 44, has been charged with four counts of cruelty to non-livestock animals and is currently being held at the Harris County Jail. According to court filings, authorities were first alerted to the alleged crimes after Mr Belton arrived at a local animal shelter on Saturday with six puppies that had been abused. Four of the puppies had their limbs cut off with what appeared to be a tool. One of the puppies’ injuries were so severe that it had to be put down, while its litter mates “were left crying in pain,” the filings obtained by ABC state. Mr Belton was arrested at the animal hospital and when investigators searched his home, they found the puppies’ mother already dead. Other dogs found at the residence were also in unsanitary and confined conditions. The alleged animal killer first told authorities that it was a neighbour who hurt the puppies and then changed his account, saying he put the dogs in a cage and they hurt themselves. Investigators noted in court documents that the injuries did not appear to be inflicted by other animals. Neighbours told law enforcement that they heard barking noises in the early morning hours of Saturday, and later heard Mr Belton “yelling and swearing.” “Very horrific, super disturbing, not just for our staff, but also for the police officers that arrived,” Dr Gabriela Vega, a veterinarian who was working at Sunset 24/7 Animal Hospital when the puppies were brought in, told ABC13. Four puppies are expected to survive, she told the network. “Some of them may only have three legs, but that’s never stopped a dog before, so I expect them to have a pretty good life moving forward,” Dr Vega said. Mr Belton has a previous criminal history. A harassment case against him was dismissed in 2016, and separate stalking charges were adjudicated four years before. The suspect is being held on $100,000 bond. According to ABC, his arraignment hearing was postponed earlier this week because the court could not find a public defender willing to take his case. Read More Known to child welfare, a violent father and a child missing for two years: What happened to Harmony Montgomery? Schoolboy, 10, stuns council meeting with stirring speech on racism he has suffered A decade after outcry, SeaWorld launches orca-free park in UAE, its first venture outside the US

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Find out why Chuck Schumer has raised an alarm about the PRIME energy drink launched as a collab between Logan Paul and KSI

Grace Van Dien remembers the exact moment she found out she was being signed to FaZe Clan, making her the second individual woman to join the roster of the prolific esports organization. Specifically, she knows exactly *where* she was when she found out. Because she’s there all the time. “Oh, I was definitely at home,” Van Dien tells Refinery29. “I’m rarely never not.” Which makes sense, considering it’s from her home that she’s creating an empire of sorts.

One of the most anticipated films this year, Killers of the Flower Moon has finally

If you’re a dedicated skincare junkie, you might be thinking about how you can get that glow beyond your night-time skincare routine. Facials can be an appealing way of targeting any concerns you might have and giving your skin a bit of professional care. But they’re undoubtedly expensive, and generally more of an investment than buying a pot of moisturiser. Naturally, you want to spend your money as wisely as possible – and if you do have the extra funds for a facial, you don’t want to waste it. So, what’s the best type of facial to get for your age group? In your twenties “Facials and skincare choices in your twenties should be preventative; aiming to optimise your skin’s health and supercharging collagen and elastin levels,” says Dr Thuha Jabbar, aesthetic doctor and founder of Almas Dental. “Hydrafacials are a great, non-invasive skin boosting treatment that deep cleanse the skin, brighten and reduce fine lines. Chemical peels and other non-invasive facial treatments are also great to improve skin tone and keep breakouts at bay.” Dr Sophie Shotter is also a fan of Hydrafacials (which start from £125 depending on clinic and location – available in over 1,300 UK and Ireland providers). They provide a deep clean, followed by extracting any impurities then moisturising the skin. Shotter says they can “help to give the skin a deep clean, minimising the risk of breakouts. LED [light therapy facials] is also an excellent choice. Many facialists will combine techniques for best results.” Dr Radmila Lukian, dermatologist at the Lucia Clinic, recommends microdermabrasion for people in their twenties – a process where fine crystals and a vacuum are used to remove dead skin cells. She says it’s “a great treatment for brightening dull skin and reducing pigmentation. Perfect for young adults.” In your thirties When you hit your thirties, this is the time when Shotter recommends “starting to think about upping the ante” with your skincare. She recommends facials which incorporate microneedling – a process where small needles pierce the top layer of your skin. “We often start to notice the early signs of ageing, as collagen loss kicks in through our thirties, and these treatments can help to stimulate collagen production leading to significant improvements in skin texture,” Shotter says. Lukian recommends a facial that incorporates dermaplaning – where a scalpel removes hair and dead layers of skin – which she says can help “combat free radical damage, stimulate collagen and improve skin texture”. In your forties When you reach your 40s, Lukian suggests LED light therapy and laser skin resurfacing treatments, as they “become more relevant to target wrinkles, stimulate collagen and improve skin elasticity”. She adds: “Laser skin resurfacing uses targeted laser energy to promote collagen production – revealing healthier, younger-looking skin.” Kim Kardashian, 42, is a fan of laser facials, and often posts about her treatments on Instagram. Jabbar adds: “Your forties are a great time to try laser treatments, to reduce the visibility of wrinkles and boost the overall health and appearance of your skin. From laser skin resurfacing treatments to IPL [intense pulsed light] facials that reduce hyperpigmentation and sun spots, lasers are a versatile and non-invasive option which can restore a youthful glow to your skin.” In your fifties and beyond “In your fifties and beyond, keeping focused on collagen stimulation with similar approaches to our forties certainly helps a lot,” says Shotter. “But in our fifties, we often start to notice many more visible signs of ageing, including pigmentation and skin wrinkling (elastosis). Using deeper chemical peels or resurfacing laser techniques, which may carry a little downtime, but are worthwhile for the results.” For this age range, she says skin hydration “is also often a higher concern than in younger years”, so hydrating facials are an excellent choice too. While Hydrafacials are great in your twenties, they’re equally beneficial in your fifties and beyond – singer and actor Jennifer Lopez, 54, recently collaborated with the brand for her own ‘JLo Beauty Booster’ that can come as part of the treatment. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live What is the TikTok ‘carnivore diet’ trend and is it actually good for you? How to save money on your summer barbecue as prices soar Exercise and yoga can help improve lung function in adults with asthma – study

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Watch live as Oktoberfest, the world's largest beer festival, opens for the 188th time in Munich, Germany, on Saturday (16 October). The festivities, which go on for two weeks until 3 October, will kick off with a traditional keg tapping ceremony at noon local time. Lord Mayor Dieter Reiter will tap the first barrel of Oktoberfest beer in the Schottenhamel Festhalle. The long-standing tradition, dating back to 1950, involves the mayor of Munich attempting to insert the tap in as few blows as possible to fill up the first beer glass, which then given to the incumbent Bavarian state premier. Mr Reiter shares the current record for the perfect tapping ceremony - two blows - wih former mayor Christian Ude. After the tapping ceremony, 12 gunshots will be fired to signal to the other festival tents that Oktoberfest is officially open and they can start serving beer. On Sunday, thousands of people dressed in traditional costumes will parade through the city. Read More Ukraine war: ‘Significant losses’ for Putin as Kyiv vows more drone strikes UK officially bans Russia’s Wagner paramilitary group as terrorist organisation The cost of damage from the record floods in Greece's breadbasket is estimated to be in the billions

Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup