Paul Mescal was spotted at the Stade De France over the weekend watching Ireland in the Rugby World Cup against New Zealand. Unfortunately for the team, who were 17 games unbeaten until that point, it ended with a 28-24 loss - and Mescal made no effort to hide how gutted he was. However, as with any time the Normal People actor does so much as breathes, the internet was flooded with thirst comments offering to comfort him. Sign up to our free Indy100 weekly newsletter

Germany said it’s stepping up efforts to thwart people smuggling by empowering police to establish mobile and fixed

First fan reviews of Season 7 of 'Rick and Morty' suggest that while Harry Belden's Morty is 'spot on', Ian Cardoni's Rick needs work

A 200-strong flock of seagulls around the lagoon-side runway at Venice Marco Polo Airport caused flights to be canceled for two hours on Friday. Flights were diverted to other airports in northern Italy, while a falconer was called to disperse the birds.

Madonna kicked off her Celebration tour in London in a string of stylish outfits. The tour celebrates her four-decades-long career, with Madonna, 65, performing some of her biggest hits – including Crazy For You, Like A Prayer and Into The Groove. The world tour was due to start earlier this year in Canada, but was postponed after she was admitted into intensive care with a serious bacterial infection. Madonna is set to take the tour to 38 cities across Europe and North America throughout 2023 and 2024. In true fashion, her bold costumes have wowed fans and given several nods to some of her eras of the past. Here are some of her edgy tour outfits so far… In an updated cone bra Madonna harked back to one of her most famous onstage looks: the cone bra. Designed by Jean Paul Gaultier and worn on tour in London in 1990, the pale pink corseted outfit went down in music and fashion history. The singer paired up with Jean Paul Gaultier again, wearing an updated all-black version of the look. The iconic cone bra shape was instantly recognisable, and styled with tassels at the bottom of the mini dress, with embellished long-sleeve gloves. Earlier this year, Madonna posted a few different versions of the cone bra she’s worn over the years to Instagram, writing: “A trip to my archives is always a nostalgic trip down memory lane! “If I think about my journey through music over the last 4 decades — how could I not think about all the incredible clothes I got to wear and all the amazing designers I was lucky enough to work with!” In a kimono-style outfit Madonna also wore a black floor-length kimono dress with elaborate sleeves by costume designer Eyob Yohannes. She accessorised the look with a bejewelled headpiece that looked like a halo, designed by House of Malakai. It’s not the first time she’s been inspired by kimonos in her fashion – she wore a red version for the Nothing Really Matters music video in 1999. In underwear as outerwear Vetements’ creative director Guram Gvasalia has been working closely with Madonna to design outfits for the tour, including this blue and black lace bustier she paired with shorts and strings of chains. The lingerie-inspired design taps into the trend for ‘underwear as outerwear’ that has been making a splash on the catwalks. In glittering Versace Madonna also performed in a silver Versace smashed mirror catsuit with exaggerated shoulders. Designer Donatella Versace posted on Instagram: “My amazing friend @madonna – you are a ray of light in Versace on the 1st night of your Celebration Tour. Your talent and creativity inspires us all.” Read More Halloween pumpkins – how to grow your own Presenter Louise Minchin: Menopause conversations are no longer taboo – but we need to keep going Online apps recommended to manage lower back pain From choppy bobs to fox red, 5 celebrity-approved hair trends for autumn The UK’s first dedicated male breast cancer organisation has launched How Taylor Swift’s style has evolved over the years

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Mr Beast and Miranda Cosgrove have recreated one of the actor's most viral moments from an interview in 2022 where she reveals she "actually does cuss a little". Cosgrove broke the internet after she stumbled revealing her favourite curse word, and in the new TikTok, Mr Beast can be seen begging her to say it again. "Just say it!", he begs, before she eventually gives in, and he delivers a crazy celebration as though his favourite team had just scored. The duo we never knew we needed. Sign up to our free Indy100 weekly newsletter

Kim Kardashian likes to copy beauty trends and hair hacks she's seen on TikTok.

'How To Get Away with Murder' star Aja Naomi King has learned it is OK to make time for her own needs instead of always prioritising her son.

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Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook