Declaring her preference for "something light and comfortable", an Israeli mother-of-four browsed through a collection of pistols in a Jerusalem gun store, which appeared to be...

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Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

Jimmy Buffett, the all-American musician turned mogul who spun his beach bum folk-rock hits into a prolific business

Naomi Campbell stole the show at Milan Fashion Week as Dolce and Gabbana unveiled their spring/summer collection. The iconic supermodel walked the runway in black lingerie, a form-fitting, sheer slip dress, stockings and suspenders, with a black rose corsage around her neck. Watching from the front row were a host of celebrities including Kylie Jenner, British model Rosie Huntington-Whiteley and Halle Bailey, star of the Little Mermaid movie. Love Island host and recent D&G campaign star Maya Jama was also in attendance, wearing a long-sleeved black dress with patent knee-high boots. Italian designers Domenico Dolce and Stefano Gabbana took ‘underwear as outerwear’ to the extreme with this collection. Almost entirely black and white (apart from a handful of leopard print looks), the show opened with a series of ‘office meets boudoir’ outfits that combined pinstripe tailoring with visible lingerie. A few floaty polka dot frocks appeared before the lingerie parade continued with a dizzying array of sheer dresses, ruffled blouses and corset gowns that revealed black bras, knickers, stockings and suspenders underneath. Plus-size model Ashley Graham walked the show in an all-black ensemble. The former Vogue cover star donned a corset and high-waisted briefs with a sheer overlay, stockings and high heels. Russian model Irina Shayk wore a diaphanous slip dress over black lace lingerie. Other underwear-clad models were styled with see-through plastic macs and matching rain bonnets. There was a more sedate section of the show featuring a range of black and white high-necked shift minidresses, some with bib fronts or lace collars, plus several tuxedo jackets. A pair of black skinny jeans was a huge shock given the prevalence of baggy denim on the spring catwalks. Shortly before Campbell took her turn on the runway, a pair of sheer white lace gowns worn over – you guessed it – matching lingerie offered some very sexy bridalwear options. While this collection didn’t deliver much that can be worn in a church, the lacy underwear-esque dresses will no doubt be a hit with celebs who want to send the flashbulbs popping on the red carpet.

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

In the sandy courtyard of a school turned shelter in northern Sudan, two children idly pass a football back and forth. Around them, dozens of adults wait, trapped...

The South Carolina Senate on Tuesday passed a six-week abortion ban despite the fact that every woman senator in the chamber, Republican and Democrat, voted against it. The abortion ban will now go to the desk of Gov Henry McMaster, a Republican. If Mr McMaster does sign the bill as expected, it will be another blow to people seeking abortion care in the southeast. Nearly every other state in the region has enacted abortion bans since the fall of Roe v Wade last year. If Mr McMaster signs the ban into law, it is likely to face a legal challenge. The South Carolina Supreme Court earlier this struck down a previous version of a six-week abortion ban as unconstitutional. But that didn’t stop Republican men in the state legislature and the male Republican governor from pushing to pass a ban anyway. Six-week bans on abortion are considered near total bans because many people don’t know they’re pregnant until more than six weeks after conception. This story will be updated. Read More Haley vs. Scott: From South Carolina allies to 2024 rivals South Carolina Republicans hear pitches from 2024 candidates, reelect state party chairman Republican abortion debate inches toward resolution in South Carolina

TL;DR: As of October 6, you can get a 3-in-1 fast data transfer and charging

Apple has failed to fix a bug in macOS Ventura's App Management feature for more

Bradley Cooper’s Leonard Bernstein drama “Maestro,” Sofia Coppola’s Priscilla Presley movie, Michael Mann’s “Ferrari,” David Fincher’s “The Killer” and Ava DuVernay’s “Origin” will be making their world debuts at the Venice International Film Festival this fall

Alexandra Greensted was one of around 10,000 Jewish children rescued from the Nazis' clutches and transported to London, but 84 years on, she is now worried...