Hoping to stave off inflationary pressures on a diet staple, the Indian government is banning exports of non-Basmati white rice varieties

A ton of 4K TVs are on sale before Prime Day 2. Here are a

Stop ordering pizzas on Uber Eats and get into the kitchen to make your own. These spicy feta, pepper and courgette pizzas from Cooks&Co will be hot and ready to eat long before a delivery driver gets there with your cold, soggy takeaway. Swap meat for vegetables and mozzarella for feta and you can call it a healthy win, too. Spicy feta, pepper and courgette pizzas Serves: 4 Prep time: 15 mins, plus defrosting | Cooking time: 12-15 mins Ingredients: 2 x 220g frozen pizza dough balls, defrosted 100g pizza sauce 200g grated mozzarella 1 courgette, cut into ribbons 150g Cooks&Co Roasted Red and Yellow Peppers, quartered 25g Cooks&Co Tri-colour Jalapeno Slices 100g feta To serve: Drizzle extra virgin olive oil Basil leaves Method: Preheat the oven to 240C/gas mark 9. On a floured surface, roll out each dough ball into a rough 30cm round and place on 2 large lightly floured baking trays. Spread with the pizza sauce leaving a 2cm border. Sprinkle with cheese and top with courgette ribbons, peppers and jalapenos. Crumble over the feta and drizzle with a little olive oil. Bake for 12-15 minutes. Drizzle with extra oil and scatter over a few basil leaves to serve. Cooks tip: Add spoonfuls of mascarpone instead of feta. For more recipes, visit cooksandco.co.uk Read More Three quick and easy vegan fakeaway recipes The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Nutritionist explains how women can eat to help balance hormones The only three recipes you need to seize the summer How to shop at Borough Market in the summer Budget Bites: Three light recipes that sing of summer

Paige Spiranac said, 'They brought a dollar bill out in front of everyone on the driving range to measure my skirt when I was 13 years old'

Chinese Catholics flocked to Mongolia's capital to see Pope Francis this weekend, getting a glimpse of grand public expressions of religious faith unthinkable back home, and visitors expressed hope that...

Warm summer evenings call for tasty meals, without having to spend hours in the kitchen. To help those looking for quick and easy summer mealtime inspiration, Discover Great Veg has shared a menu of tasty recipes packed full of our favourite vegetables, that can be on the table in under half an hour. With five flavoursome recipes to choose from, each inspired by global cuisines, there is something for everyone to enjoy. From the Moroccan flavours of the harissa and kale flatbreads, to the washing-up friendly, one-pot kale and carrot pilaf, these dishes are all fuss-free and can be made with minimal preparation. For a light and zesty supper with fewer than 450 calories, look to the Asian-style shredded chicken and kale salad. This dish takes less than five minutes to cook and is ideal for using up any leftover roast chicken you may have in the fridge. The Japanese-inspired salmon with soy, cavolo nero and sushi rice makes an impressive dinner, but takes just 20 minutes to get on the table. The kale and carrot pilaf is an easy, nourishing meal for all the family to enjoy, and better still – it only needs one pan to make. Finally, bring a taste of the Middle East to your day with the cavolo nero and chickpea falafelswith harrissa, a colourful dish that takes just 10 minutes to prep and 10 minutes to cook. Or the harissa, kale and hummus flatbreads is a tasty alternative to a sandwich and contains one of your five a day, is low in saturated fat and a great source of fibre, protein and folate. Asian-style shredded chicken and kale salad Serves: 2 Prep time: 10 minutes | Cooking time: 3 minutes Ingredients: 125g kale 1 small leek, shredded Zest and juice 1 lime 3 tbsp coconut cream 1 tbsp mayonnaise 1 tsp Thai fish sauce 1 carrot, shredded 200g roast chicken, shredded Method: Cook the kale in boiling water for 2 minutes, add then leek and cook for 30 seconds then drain and run under cold water. Pat dry on kitchen paper. Meanwhile, in a large bowl, mix together the lime zest and juice, the coconut cream, mayonnaise and fish sauce, toss in the carrot, chicken and kale mix, season to taste. Cooks tip: Great for leftover roast chicken from the Sunday roast and perfect for picnics. Cavolo nero falafels with harissa yoghurt sauce Serves: 2 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 400g can chick peas, drained and rinsed 200g pack cavolo nero, thick stalks removed 1 tbsp tahini 1 clove garlic ½ tsp ground cumin ½ tsp ground coriander 2 tbsp vegetable oil 100g yoghurt (or plant-based alternative) 1 tsp harissa paste Method: Place the chickpeas in a food processor with the leaves from 2 stems cavolo nero, roughly chopped, the tahini, garlic and spices and blend to a coarse paste, season well. Divide into 8 and roll into balls. Heat the oil and fry the falafels for 2-3 minutes until golden, turning once half way. Remove and add the remaining cavolo nero, shredded and fry for 2-3 minutes, season. Meanwhile, mix together the yoghurt and harissa. Serve the falafels onto the cavolo nero and drizzle with the harissa yoghurt. Harissa, kale and hummus flatbreads Serves: 2 Prep time: 10 minutes | Cooking time: 5 minutes Ingredients: 1 tbsp olive oil 250g bag kale, thick stalks removed 1 tbsp harissa paste 2 flatbreads 100g hummus Pomegranate seed and toasted sesame seed to garnish (optional) Method: Preheat the oven to 200C, gas mark 6. Heat the oil in a large frying pan and fry the kale for 3-4 minutes, add the harissa and season. Meanwhile, warm the flatbreads according to pack instructions. Spread with the hummus and top with the kale. Serve sprinkled with pomegranate and sesame seeds if liked. Kale and carrot spelt pilaf Serves: 4 Prep time: 10 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp vegetable oil 1 red onion, chopped 2 carrots, sliced 1 tbsp curry powder 250g spelt 800ml vegetable stock 50g sultanas 250g bag kale Coriander to garnish Method: Heat the oil in a large saucepan and fry the onion and carrots for 5 minutes. Stir in the curry powder and cook for 1 minute. Add the spelt and then the stock and sultanas. Bring to the boil and simmer for 15 minutes, stirring occasionally. Add the kale and cook for a further 5 minutes. Season to taste. Serve sprinkled with chopped coriander. Salmon with soy, cavolo nero and sushi rice Serves: 2 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: ½ small red onion, sliced 25g sushi ginger, shredded, plus 1 tbsp pickling juice 125g sushi rice 1 tbsp vegetable oil 2 salmon fillets 125g thick cut cavolo nero 2 tsp toasted sesame oil 1 tbsp soy sauce Method: Mix the onion with the ginger juice and set aside. Place the rice, 250ml water and a pinch salt in a small saucepan, cover and cook on a low heat for 15-20 minutes until just tender, leave the lid on and set aside. Meanwhile, heat the vegetable oil in a frying pan and fry the salmon for 10 minutes, turning halfway until cooked through. Cook the cavolo nero in boiling water for 3-4 minutes, drain well. Heat the sesame oil in a frying pan and fry half the onion for 2 minutes, add the ginger, cavolo nero, rice and soy and stir fry for 1-2 minutes. Serve the salmon on top of the rice mixture and scatter with the remaining onion. For more information about great veg and to discover more delicious simple recipes, visit www.discovergreatveg.co.uk Read More What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour

With five matches behind each competitor in the Cricket World Cup, tournament host India remains the only team

This 1999 commercial takes pizza too far.

New York is dramatically expanding a legal marijuana market plagued by a sluggish rollout of retail stores

In a mud-soaked nightdress, the Ukrainian grandmother claws at the fetid water that has swallowed the steps down to her home in Kherson city. Frail and in shock, Antonia Shevchenko, 84 appears unaware of the futility of her attempts to try to drain the swamp drowning her house. Her daughter Svetlana, 64, marooned by the sweltering mud, tries to coax her to stop and calm down. Shelling roars in the background. It is the first time the pair have been back since they evacuated after the Nova Kakhokva dam blew up last month, unleashing the contents of one of Europe’s largest reservoirs over southern Ukraine. The explosion – which Ukraine blames on Russia – sparked the worst ecological disaster on the continent in recent history and will likely impact global food security, according to the United Nations. In Kherson, the capital of the region, it killed dozens of people, submerged whole towns, drowned all the wildlife and turned this street into a canal. “We didn’t even have time to get her clothes, we had to carry her in the slippers and nightie she is still wearing now,” says Svetlana in tears, as her confused mother repeats, “It’s all just mud,” in the background. “It’s impossible to fix this. I feel nothing now. Everything is just empty inside. Now it’s all gone, we have nothing left,” Svetlana adds. A few streets away Oksana Kuzminko, 70, who was also returning for the first time, picks her way through the devastation. “Welcome to zombie land,” she adds with a despairing shrug. Until recently, the only way to navigate these streets was to steer a boat between the tops of the roofs of the submerged houses. Now the waters have receded, the terrifying scale of the damage and the work still to be done has been revealed. Sewage, mud, rubbish, dead animals, bits of masonry and potentially land mines swirl together in the backyards of the partially collapsed houses. The area is still being pounded by Russian forces, stationed on the other side of the swollen banks of the Dnipro River. Anna Gatchecnko, 73, another elderly resident of this district, says the combination of floodwaters and the war is “your worst nightmare”. “We survived the Russian occupation, the shelling, and now this happened,” she says, wearing plastic bags she has tied to her feet in the toxic slush. “They took everything. My house, my belongings were the last things in this world that I had.” The Kakhovka dam – essential for fresh water and irrigation in southern Ukraine – is located in a part of the Kherson region that Moscow illegally annexed in September and has occupied for the past year. The damage is so severe that Ukraine has accused Russia of “ecocide” – believing Moscow’s forces blew it up in an attempt to prevent Kyiv’s troops from advancing in the south as they launched a counteroffensive. Moscow has vehemently denied the accusations and blamed Kyiv. Experts say the dam was so robustly built only an internal explosion could have caused such a catastrophic breach. The tearing floods have wiped out hundreds of towns and villages according to the United Nations, which has warned nearly a quarter of a million people have been left in need of drinking water. Downstream of the dam, towns and villages have morphed into polluted swamps where cholera has been detected. Upstream, the reservoir which once sustained swathes of agricultural land has turned into a salty desert. Residents in those areas queue to get water from fire trucks under shelling. And the repercussions will be felt well beyond Ukraine’s borders, potentially sparking global hunger. Ukraine – a major exporter of grains, oils and vegetables – was already struggling to export its harvest because of war. The ravages of flooding in one of the world’s most important breadbaskets will almost inevitably lead to lower grain exports, higher food prices around the world, and less to eat for millions in need. “The truth is this is only the beginning of seeing the consequences of this act,” Martin Griffiths, a United Nations aid official warned recently. It also raised fears about the stability of the Zaporizhzhia nuclear power plant, Europe’s largest, which relied on the waters of the now-dry Kakhovka reservoir to function. Rafael Grossi, head of the UN’s International Atomic Energy Agency which has unsuccessfully attempted to build a safety zone around the facility, was so concerned he travelled to the Russian-occupied plant. There he admitted it was ”grappling with ... water-related challenges”. In Zaporzhizhia’s regional capital, Taras Tyshchenko, head of the Ministry of Health’s Centre for Prevention and Disease Control, said if the Russians were capable of unleashing the waters over Kherson, they would have no qualms in taking out the nuclear power plant. Since the explosion at the dam, his health facility tests the air and waters across the region multiple times a day for radiation and contamination. So far it has detected cholera and remains on high alert for radiation. It has been through three rounds of training in the event there is a disaster at the nuclear power plant and has distributed potassium iodide tablets to those living within the danger zone. The damage from the destroyed dam is unfathomable, he says in front of the city’s main dock which is now dried out. The sweeping concrete jetty, which once hosted commercial water traffic, stoops forlornly over muddy puddles where his teams take water samples. “It could take well over a decade to fix the dam, refill the reservoirs and restore this region to normal,” he adds grimly. “And that work can only really start after victory.” In the interim, cities, towns and villages along the Kakhovka reservoir will morph into wastelands if no solution is found. Deep fissures criss-cross the cracked riverbeds where dead fish and molluscs slowly crisp in the sun. In one village, a forlorn fisherman drives a scooter across the desert scape in search of a pool of water. “Once the dam exploded we tried to build our own mini dams to try to retain some water,” explains Vitaly Marozov, 29, who works at a 400-hectare farm producing vegetables and fruit just outside of the southern city of Nikopol. He plays us a video of local volunteers building a makeshift barrier out of sacks and soil. “Now we are trying to dig wells but the water is salty,” he adds. This is already destroying crops. Standing by a destroyed field of cabbages, dusted white with salt, he says they will be lucky if they can salvage a fifth of their total yearly yield. The damage, he believes, will cost their farm 22 million hryvnias, or around £500,000, and it will only get worse as the season progresses. “We are just one farm, this is the case all around this area. This will impact global food security unless someone does something drastic,” he continues. Back in the waterlogged regions, volunteers deliver aid by boats to the communities now cut off from help. Others bring pumps to try to drain the pools of stagnant water from the worst-hit areas. But all it does is expose the irreparable damage done to the entire southern sweep of Ukraine. We find Olha Mosyk, 70, who was forced to swim to safety with a litter of newborn kittens, islanded by destruction in her home in the Mykolaiv region. Sodden muddy piles of dirt mark the remains of the walls of her house. “You need steel teeth to break Ukrainians. That won’t work on me,” she says, pulling up the remains of rotten potatoes from her destroyed field which is the same tyranny of blackened mud. “All we can do is try to pull ourselves together,” she adds with a pause. Back in Kherson city, Svetlana tries to comfort her mother, Antonia, who is on the cusp of a panic attack. “How do I feel? Crying all the time. My whole body is shaking,” the 84-year-old says faintly, her red floral nightie a flash of colour in the grey water. “It’s all flooded. My whole life is under water.” Read More Zelensky accuses Russia of plotting ‘radiation leak’ attack at Zaporizhzhia nuclear plant Ukraine's president tells other countries to act before Russia attacks nuclear plant Ukrainian soldiers rescue Russian troops left to drown after Kakhovka dam destruction Russia-Ukraine war live: Moscow ‘arrests General Armageddon’ over Wagner rebellion Recapping the revolt in Russia, through the words of 4 presidents and a mutinous warlord

The Marshall Motif II ANC noise-cancelling true wireless earphones ($199.99) are an incremental update to

The head of influential J-pop talent agency Johnny & Associates Inc. stepped down Thursday after criticism that management