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Terry Cox obituary Unregulated chatbots are putting lives at risk Grounds for doubts over Henry’s coffee Robotaxi outage in China’s Wuhan leaves passengers stranded in moving traffic Italy’s latest World Cup failure no longer feels like ‘The End’ but the same sad song on repeat Unsuspecting windsurfer collides with gray whale in the San Francisco Bay Two dead and one missing after trying to cross Channel to UK Gale-force winds forecast across northern UK over Easter weekend Trump says he is ‘absolutely’ considering withdrawing US from Nato UK citizens detained in UAE frustrated with ‘impotent’ government intervention ‘He’s phenomenal’: the American teenager who is athletics’ next big thing Parents must ‘take responsibility’ after two days of disorder in London, police say High times or low blows? Experts fail to clear air over German drug legalisation Bayern Munich 2-1 Manchester United (5-3 on agg): Women’s Champions League quarter-final, second leg – live Joyce ‘shocked’ to receive Wales call-up for Women’s Six Nations only months after giving birth ‘About bloody time’: Prince Harry welcomes landmark suits against major tech companies Patrick McKeown obituary Colbert on Trump’s shifting tone on Iran: ‘It’s a military strategy known as starting a 1,000-piece jigsaw puzzle’ Britain to host 35 countries for strait of Hormuz talks, says Starmer Experiments, excuses and uneasy truths for USMNT as the World Cup looms

Food/dessert News

Lamb with beans, and rum baba: Claude Bosi’s recipes for a French early summer feast

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Lamb with beans, and rum baba: Claude Bosi’s recipes for a French early summer feast

Sweet dreams: dessert parlours help to revive UK’s high streets

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Sweet dreams: dessert parlours help to revive UK’s high streets

Benjamina Ebuehi’s recipe for glazed cinnamon focaccia | The sweet spot

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Benjamina Ebuehi’s recipe for glazed cinnamon focaccia | The sweet spot

How to turn aquafaba into a delectable vegan chocolate mousse – recipe | Waste not

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How to turn aquafaba into a delectable vegan chocolate mousse – recipe | Waste not

Helen Goh’s recipe for coconut, vanilla and almond cake with strawberries | The sweet spot

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Helen Goh’s recipe for coconut, vanilla and almond cake with strawberries | The sweet spot

Rachel Roddy’s recipe for millefoglie, or puff pastry and cream sandwich cake | A kitchen in Rome

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Rachel Roddy’s recipe for millefoglie, or puff pastry and cream sandwich cake | A kitchen in Rome

Pistachio tiramisu and mango shortcakes: Nicola Lamb’s recipes for spring desserts

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Pistachio tiramisu and mango shortcakes: Nicola Lamb’s recipes for spring desserts

Benjamina Ebuehi’s recipe for lemon, pistachio and white chocolate cake | The sweet spot

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Benjamina Ebuehi’s recipe for lemon, pistachio and white chocolate cake | The sweet spot

Helen Goh’s recipe for matcha madeleines | The sweet spot

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Helen Goh’s recipe for matcha madeleines | The sweet spot

Sunday best: Thomasina Miers’ recipes for braised chicken with chickpeas and rosewater dried apricots

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Sunday best: Thomasina Miers’ recipes for braised chicken with chickpeas and rosewater dried apricots

Pudding for breakfast? Latest internet fad is a dream for those with a sweet tooth

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Pudding for breakfast? Latest internet fad is a dream for those with a sweet tooth

Ravneet Gill’s recipe for apple souffle and hazelnuts | The sweet spot

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Ravneet Gill’s recipe for apple souffle and hazelnuts | The sweet spot

How to make flourless chocolate cake – recipe | Felicity Cloake's Masterclass

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How to make flourless chocolate cake – recipe | Felicity Cloake's Masterclass

Benjamina Ebuehi’s recipe for earl grey and lemon panna cotta with almond tuiles | The sweet spot

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Benjamina Ebuehi’s recipe for earl grey and lemon panna cotta with almond tuiles | The sweet spot

Chocolate pudding and apple bars: Helen Goh’s recipes for Easter desserts

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Chocolate pudding and apple bars: Helen Goh’s recipes for Easter desserts

Rachel Roddy’s recipe for almond and potato cake with lemon curd and mascarpone | A kitchen in Rome

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Rachel Roddy’s recipe for almond and potato cake with lemon curd and mascarpone | A kitchen in Rome
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