NATO'S Baltic drills are part of preparations for a potential clash with Russia, TASS reports
June 4 (Reuters) - NATO'S Baltic drills are part of the alliance's preparations for a potential military clash with Russia, TASS news agency cited Russia's Deputy Foreign Minister Alexander Grushko as saying in remarks published on Wednesday.
"We assess NATO's military activity as part of preparations for military clashes with Russia," TASS cited Grushko as saying.
"If we look at the focus of these exercises, the concept, the structure of the deployment of forces, the forces themselves, their quality, the tasks that are formulated for these exercises, then this is a fight against a comparable adversary," Grushko said according to TASS.
BALTOPS - NATO's annual exercise in the Baltic Sea and the regions surrounding it - is being held this month.
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The Sun
17 minutes ago
- The Sun
Meet Ukraine's special ops unit wiping out Putin's war machine from bomber blitz to £3bn bridge… & what they'll hit next
DEEP behind enemy lines, Ukraine's special ops unit marked a turning point in modern warfare after drones blitzed Vladimir Putin's prized bombers beyond repair. Ukraine's Security Service - the SBU - is wiping out the Russian tyrant's war machine with stunning success. 14 14 14 14 On Sunday, the SBU's Operation Spiderweb destroyed a third of Putin's nuclear bomber fleet. It set a new high point for Ukraine's spies - showing incredible ingenuity, reach, and coordination inside a hostile country. The SBU, led by Vasyl Malyuk, carried out the attack and has proved itself to be one of the best agencies in the world. Over the three years of the war, the SBU has repeatedly assassinated commanders, bombed key sites, and attacked Putin's beloved bridge in Crimea. Despite Russia being larger, stronger, and holding the cards at the start of the war - it is Ukraine who has carried out a string of daring sabotage attacks. Experts told The Sun why they think Ukraine and the SBU has been able to pull off these attacks - and what they could strike next. Best spies in Europe Former MI6 intelligence officer Matthew Dunn said Spiderweb showed the SBU were the best spies in Europe. He said: "Being an intelligence officer, there's no static, fixed rule book about what one does." One question the world has been left asking is how Ukraine managed to get the drones inside Russia. The bestselling spy novelist and podcast host at SafeHouse Productions said there is no clear answer. He said: "The commanders involved in this at high level, they would have been very open-minded about how to get these drones into the country." Dunn said SBU spies could have smuggled drones over the border on foot, via parachute, or even a raft - whatever was the safest and easiest way. He said: "The intelligence operation and the officers involved would have been as creative as possible. "The issue is, the more people you involve... the higher the risk of compromise. "Sometimes with these kind of things, risky and daring as they can be, sometimes simplicity is the answer." Dunne thinks the stunning success of Spiderweb means the SBU will only continue being pragmatic and open-minded. 14 14 14 Dunne said: "The [Spiderweb] punch to Russia is [the SBU] saying, 'we're not giving up, and this is our reach. This is what we can do'." He said the SBU would choose their victims on a "case by case" basis as it continues to cripple the Russian war machine. That's bad news for Putin - who will likely only going to see more goons assassinated, infrastructure attacked, and his beloved Crimea bridge bombed. And foreign intelligence agencies will be watching and trying to figure out the SBU's methods. Russians as spies Dr Jade McGlynn said the SBU uses civilians to sabotage Russia in the exact same way Vlad does to the West. The expert in Ukraine's resistance fighters at King's College London said she expected apathetic and bribed Russians to have played "at least some role" in Sunday's attack. McGlynn believes Ukraine targeted Russians who didn't care for their country or the invasion and needed a bit of spare cash. 14 She said: "We keep on seeing this outsourcing, where they'll [Ukraine's spies] pay random people, maybe lure them in, they know they [Russian civilians] need a bit of money, and then they'll try and bomb a shopping center." Russian bloggers accused Ukraine's spies of hiring Russian lorry drivers to get the shipping crates into position next to the air bases. Lorry drivers reportedly said they received instructions from an "Artem" and had no idea what was in the containers they transported. Ukraine later released footage of the containers starting their journeys - as drivers took the vehicles to their fateful destinations. Eyes and ears On the ground, Putin is also battling to stop partisans, groups of militants, inside Russia who oppose his rule. He's fighting against both Ukrainians caught behind the front line and Russians who hate Putin. McGlynn said it was hard to know exactly how big resistance groups are, how many of them there are, and what exactly they do given the secrecy involved. But she warned that some are the "eyes and ears" of Ukrainian intelligence in Russia. 14 14 McGlynn said: "They're people who just go around and check coordinates, who send things through encrypted special bots. "There's a base here is at this location, or we're seeing a lot of equipment going here, and then the Ukrainians can use that for drone attacks. "That's similar to the way that the French resistance helped with knowing where the German defences were ahead of D-Day - that information targeting [role]." Other groups, such as the Freedom of Russia Legion, are more militant and fight Russia directly. This provides the SBU with agents on the ground inside Russia who can carry out attacks, recruit Russians to do their bidding, and provide key information. Vlad's 'doomed bridge' While Spiderweb was carried out with flying kamikaze drones, the SBU has also pioneered the use of sea drones. They've rendered Vlad's Black Sea fleet useless after destroying 11 Russian ships - including the flagship Moskva - with the unmanned water vehicles. Ukraine has also repeatedly bombed Putin's beloved £3b bridge crossing the Kerch Strait. The tyrant built the span after he annexed Crimea in 2014 and it is key for linking the peninsular with Russia. But to Ukraine it represents Putin's imperialism. A sabotage attack in October 2022 saw Ukraine cause part of the span to collapse after spies placed a bomb on a truck. 14 14 14 Russia arrested five of its own citizens as well as three others and accused them of organising the attack. But it's not just human intelligence the SBU deals with - they have attacked the bridge several other times with sea-based drones. Known as Sea Baby drones, the water-based vehicles have caused havoc to Russia. Two Sea Baby's packed with 850kg of explosives each tore apart a section of the stretch in 2023. Why have Ukraine spies beat Russians? Ambassador John Herbst - who was Washington DC's man in the country between 2003 and 2006 - said Ukraine's spies had been allowed to innovate. In Russia, decision-making is centralised and bureaucratic but in Ukraine officers are given more freedom, he said. Herbst said: "Ukrainian ingenuity has been a regular feature of this war, not to mention the fact that they not only surprised Putin, but they surprised the entire US. "It's very clear that the Ukrainians are operating pretty easily and exceptionally, effectively across Russia." But Herbst said as much as cultural differences mattered - so did similarities. One factor benefiting Ukraine is how familiar they are with Russia - having been a member of the Soviet Union. Their cultural links and shared history meant that Ukrainian spies know how to work inside Russia, deal with Russian civilians, and understand the army. He said: "This is the flip side of something the entire world has been talking about since Ukraine emerged as an independent country, which is the fact that the Russians have had great success in planting agents in Ukrainian intelligence agencies and co-opting those agencies. "Parts of the Ukrainian elite were junior partners [in the Soviet elite] which gave Ukrainian great insight, better insight than we have, into how the Soviet Union operated, and how Russia still operates." Inside Operation Spiderweb By James Halpin, Foreign News Reporter Ukraine's shock sleeper drone blitz on Russia's bomber fleet has delivered a hammer blow to Vladimir Putin's nuclear arsenal. The SAS-style strike against four airfields deep inside Russia is reminiscent of the most daring raids of the WW2 that turned the tide against the Nazis. Volodymyr Zelensky oversaw Operation Spiderweb - much like Winston Churchill did as Britain struck deep behind enemy lines. The Ukrainian said: "It's genuinely satisfying when something I authorized a year and six months ago comes to fruition and deprives Russians of over forty units of strategic aviation. "We will continue this work." Putin's doomsday bomber fleet is now crippled with 41, or a third, of his most prized aircraft lying in smouldering wrecks on tarmac. Ukraine said the sneak attack was worth $7bn (£5.2bn) in damage to Russia - caused by only 117 cheaply made drones. Like Israel's mass pager sabotage against Hezbollah, Kyiv has rewritten the rule book in how to strike the heart of their enemy. Ukraine's spies spent 18 months putting the plan into action and struck on the eve of fresh peace talks in Istanbul.
The Herald Scotland
21 minutes ago
- The Herald Scotland
Trump tells German leader D-Day was 'not a pleasant day for you'
He reminded Trump their meeting was taking place a day before the 81st anniversary of D-Day, when Allied forces, most of them U.S. troops, invaded Normandy, France, marking the beginning of the end of World War II and the defeat of Nazi Germany. More: 'We had a job' to do: Humble veteran, 100, recalls D-Day 81 years later The U.S. could play such a role in the Russia-Ukraine war, said Merz. "We are having June 6th tomorrow, this is D-Day anniversary, when the Americans once ended a war in Europe," Merz said. "That was not a pleasant day for you," Trump responded. "This was not a great day." More: 'Sometimes you have to let them fight': Trump compares Russia, Ukraine to brawling children Merz replied: "In the long run, Mr. President, this was the liberation of my country from a Nazi dictator." D-Day, on June 6, 1944, marked a pivotal moment in World War II, bringing together the land, air and sea forces of the Allied armies in the largest amphibious invasion in history. Nearly 160,000 Allied troops landed on D-Day - more than 4,400 of whom died in the assault. The German leader was in town to talk about a range of issues from increased NATO spending, trade and applying "more pressure on Russia" to end its three-year-old war on Ukraine. More: WWII bombs found in Cologne, Germany prompt evacuations "We know what we owe you... this is the reason why I'm saying that America is again in a very strong position to do something on this war and ending this war," he said. The chancellor later reported he was "extraordinarily happy" with the Trump meeting. Merz was not the first world leader to encounter an awkward situation in the Oval Office. Watch: Trump photo of dead 'White farmers' is from Congo, not South Africa, video shows Last month, Trump confronted South African President Cyril Ramaphosa in the Oval Office saying White South Africans are the victims of "genocide" - an accusation the South African government and human rights experts say is not supported by evidence. And in February, Trump and Vice President JD Vance ambushed Ukrainian President Volodymyr Zelenskyy before live cameras in the Oval Office, accusing him of ingratitude for U.S. support.
Daily Mail
33 minutes ago
- Daily Mail
From sea bass to salmon – eight seafood recipes that'll wow your guests
CAMPARI AND VODKA CURED SALMON A classic bar-side drink that I am very fond of is the Garibaldi. Made with Campari and orange juice, the bitter notes and fresh, frothy citrus blend perfectly. I've taken inspiration from this colourful duo and found it works beautifully for curing a side of salmon with juniper, pink peppercorns, a hit of vodka and the subtle green, feathery notes of chervil. SERVES 6 1kg sea salt crystals 400g golden caster sugar 1 tbsp pink peppercorns, crushed 100g chervil, leaves finely chopped 1 tbsp orange zest 150ml Campari 80ml vodka 1 side of salmon, skin on, pin-boned (about 800g) To serve rye bread, in thin slices horseradish sauce salmon roe a small handful of dill lemon slices 1 Combine the salt, sugar, pink peppercorns, chervil, orange zest, Campari and vodka in a large bowl and stir together. Put half of this curing mixture on a large piece of clingfilm in a deep-sided tray. Place the salmon, skin-side down, on the curing mixture, then cover with the remaining curing mixture. Cover the salmon with another layer of clingfilm, then weigh it down using a smaller tray, with tins for weights. Leave in the refrigerator for at least a day – two is even better. 2 When ready, strain away any excess liquid and clean off the cure from the salmon with paper towels. Slice the cured salmon into 1cm pieces, just as you would smoked salmon. 3 Serve on the thin slices of rye bread with the horseradish sauce, salmon roe, dill fronds and lemon slices. CRUMBED SARDINES WITH A TOMATO AND SHALLOT DRESSING Sardines and tomatoes are great housemates and I always find myself bringing them together in recipes. Ask your fishmonger to butterfly the sardines for you. SERVES 4 (as a starter) 200g panko breadcrumbs zest of 1 lemon 2 tbsp chopped flat-leaf parsley leaves 50g plain flour 2 eggs, beaten 16 sardines, deboned, trimmed and butterfly-filleted 2 tbsp olive oil sea salt and freshly ground black pepper For the tomato dressing 350g tomatoes, deseeded and diced 2 banana shallots, finely chopped 2 tbsp chopped flat-leaf parsley leaves 4 tbsp olive oil 2 tbsp red wine vinegar 2 garlic cloves, finely chopped To serve green salad and bread 1 Make the tomato dressing: put the tomatoes, shallots, parsley, olive oil, vinegar and garlic in a bowl. Stir together and season with sea salt and freshly ground pepper. Taste and adjust if necessary. 2 Put the breadcrumbs, lemon zest and parsley in a shallow tray, season with salt and pepper and combine. Put the flour in a tray alongside, and the beaten eggs in a third tray. Pat the sardines dry, coat in the flour, then the egg and press into the breadcrumbs. 3 Heat the olive oil in a large frying pan. Cook the sardines in batches for 5-6 minutes until golden brown on each side. Spoon on the dressing and serve with the salad and bread to mop up the tomatoey juices. LEMONY ORZO WITH TUNA, AVOCADO, SPRING ONIONS AND MINT Orzo translates as 'barley'. It makes me think immediately of The Hobbit and I am transported to Bilbo Baggins' house, Bag End – I am sure Bilbo would have whipped up this dish using ingredients from his various larders, which were treasure troves of pastas, pulses and jars. 180g orzo pasta 1 lemon 4 tbsp olive oil 30g mint leaves, thinly sliced, plus extra to serve 220g jar of albacore tuna in olive oil, drained 1 ripe avocado 4 spring onions, thinly sliced sea salt 1 Bring a saucepan of water to the boil and cook the orzo for 10 minutes (or according to the packet instructions). Once it is cooked, drain and run under cold water to cool, then leave to drain in a colander over the pan. 2 Zest and juice the lemon into a bowl, then add the orzo and 2 tbsp of the olive oil. Add a good pinch of salt and mix together, then stir through the mint and taste. Adjust the seasoning if needed. 3 Spoon the orzo on to a platter and break up the tuna over it. Spoon over the avocado flesh, drizzle with the remaining olive oil and garnish with the spring onions and extra mint leaves. HOT-SMOKED TROUT CAESAR SALAD Here's one of my go-to salads (there are many variations). It has hot-smoked trout, croutons and lettuce, and I lighten things up by using crème fraîche in the dressing instead of mayonnaise. Little gem and romaine lettuces are perfect leaves for this salad. If preferred, you can swap out the trout for tinned herring or flakes of mackerel. SERVES 4 2 red romaine lettuces 4 little gem lettuces 2 x 112g tins of hot-smoked trout (if unavailable go for vacuum-packed) 1 tbsp chopped flat-leaf parsley leaves 1 tbsp chopped tarragon leaves For the croutons 100g leftover sourdough bread 1 tbsp olive oil 1 sprig of rosemary, leaves picked sea salt For the dressing 1 tsp English mustard 1 tsp Worcestershire sauce zest and juice of 1 lemon 1 tbsp white wine vinegar 3 anchovy fillets, finely chopped 50g parmesan, grated 100ml olive oil 4 tbsp crème fraîche sea salt and freshly ground black pepper 1 Start with the croutons. Preheat the oven to 220C/200C fan/ gas 7. Tear the bread into bite-size pieces, place on a baking sheet and drizzle over the olive oil. 2 Scatter the rosemary over the bread along with a good pinch of sea salt. Roast in the oven for 15-20 minutes until golden brown and crunchy. Remove from the oven and leave to cool. 3 Next, make the dressing. In a bowl, mix together the mustard, Worcestershire sauce, lemon zest and juice, vinegar, anchovy fillets and grated parmesan. Slowly whisk in the olive oil and then the crème fraîche. Season to taste. Add a splash of iced water to loosen the texture, if needed. This dressing can be made up to three days in advance. 4 Separate the leaves of the lettuces, then wash them and spin-dry. To keep them nice and crisp, put them in a bowl, cover with a clean, damp tea towel and keep in the refrigerator until they're needed. Build the salad in layers, starting with the leaves, then the flaked trout and so on. Add the dressing and finally the croutons. Finish with the chopped herbs. SEA BASS WITH MALAYSIAN DRESSING Sea bass is perfect if you are new to fish cookery. While this is perhaps a celebratory recipe, it works if you are short on time, too, as it is so quick and easy to prepare. I have many recipes from my grandmother, inspired by her time in Malaysia, and this one is a favourite. It's a recipe that also works very well with whole bream – simply divide the dressing among four bream instead of one whole sea bass. SERVES 4 800g sea bass, gutted, scaled and trimmed (ask your fishmonger) 2 tbsp olive oil 1 thumb-size piece of fresh root ginger (about 5cm), peeled and cut into matchsticks coriander leaves 1 bunch of spring onions, washed, trimmed and thinly sliced lengthways a handful of mint leaves, finely chopped, to garnish 1 bunch of watercress, to garnish sea salt For the Malaysian dressing 1 tbsp crushed red chillies preserved in vinegar (I always keep a jar in my larder) 2 tbsp Shaoxing rice wine 1 tbsp dark soy sauce 4 tbsp sesame oil 4 garlic cloves, crushed 1 Preheat the oven to 220C/ 200C fan/gas 7. Prepare the sea bass by laying it on a baking sheet on a piece of foil that you can fold up and around the fish to enclose it like an envelope. 2 With a sharp knife, make four or five incisions in the fish, each about 3cm in length, on the diagonal. Lightly rub the fish with the olive oil and season it with sea salt. Scatter the ginger over and place the coriander leaves in the cavity. Bring the foil together and crimp the edges so that the parcel is sealed. 3 Bake in the oven for 25-30 minutes, then remove and leave to rest for 5-10 minutes. 4 To make the dressing, add the crushed chillies, rice wine and soy sauce to a bowl and stir everything together. In a small pan, gently heat the sesame oil and cook the garlic for 1-2 minutes, then pour the hot garlic oil over the chillies. Set aside. 5 Put the spring onions in a bowl of iced water. This will soften their flavour and make them extra crunchy. Drain and pat dry when ready to serve. 6 When the fish has rested, pull the foil apart, spoon over enough dressing to cover and sprinkle the top of the fish with the spring onions. Garnish with the mint, watercress and extra dressing on the side. ANCHOVY AND THYME PUFF PASTRY STRAWS The anchovies are wearing the trousers in these buttery puff pastry straws. Their salty notes marry perfectly with the heat from the chilli and fragrant thyme leaves. Perfect for a pre-dinner drink or a picnic. 50ml good olive oil 2 x 50g tins of anchovy fillets in olive oil (reserve the oil) 1 tsp dried chilli flakes a handful of thyme leaves 1 x sheet of ready-rolled puff pastry 25g parmesan, grated sea salt and freshly ground black pepper 1 Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment. 2 In a small bowl, combine the olive oil, anchovy oil, chilli flakes and most of the thyme leaves. Season with salt and pepper (do not add too much salt as the anchovies are already salty). 3 Unroll the pastry and lay it on the prepared baking sheet. Brush it all over with the olive oil mixture and cut it into about 12 pencil-thin strips, then cut these in half to form 24 short strips. Place the anchovy fillets on the strips. Sprinkle over the grated parmesan and remaining thyme leaves. 4 Bake in the oven for 10-12 minutes until golden. CITRUS-STUFFED WHOLE RED MULLET WITH BLACK OLIVE TAPENADE TOASTS Oh-so pretty and eye catching, red mullet really is a beauty. I find it is more of a fishy fish in flavour, in the sense that it is stronger yet still sweet. Roasting it in the oven with citrus and thyme brings zing and colour. The tapenade will keep in the fridge for 3-4 days, so it can be made in advance. SERVES 4 4 medium red mullet (about 250g each), gutted, scaled and washed 1 bunch of lemon thyme 4 oranges, thinly sliced 2 lemons, thinly sliced 2 tbsp olive oil For the black olive tapenade 220g jar of pitted black olives 1 garlic clove, peeled 2 anchovy fillets 1⁄2 tsp dried chilli flakes 50ml olive oil For the toasts 1 baguette or sourdough loaf, sliced 1cm thick (allow 2-3 toasts per person) 1 garlic clove good olive oil 1 Preheat the oven to 220C/200C fan/gas 7. Score the skin of each mullet three times with a sharp knife (just through the skin, not the flesh). Stuff each cavity with a few sprigs of lemon thyme and the orange and lemon slices. Place the fish in a roasting tin and drizzle with the olive oil. Roast for 15 minutes until cooked through. 2 For the tapenade, place the olives, garlic, anchovies, chilli flakes and olive oil in a food processor and blitz until roughly chopped together. 3 Toast the bread slices and rub with the garlic clove while still hot. Drizzle with olive oil and top with the tapenade. Serve the red mullet with the olive tapenade toasts. BARBECUED PRAWN TACOS WITH ASPARAGUS, LEMON AND PARSLEY These tacos are filled with tarragon mayo, smoky charred asparagus and blushing pink, garlicky, chilli prawns that are drunk on sherry and cooked over the coals. SERVES 4 1 bunch of small asparagus 1.5kg raw tiger prawns, peeled, cleaned and deveined 1 tsp crushed red chillies preserved in vinegar (shop-bought jar) 4 garlic cloves, crushed 25g unsalted butter juice of 1 lemon 1 tbsp dry sherry 1 bunch of flat-leaf parsley, leaves chopped 8 small wheat tortillas 80g watercress or lamb's lettuce For the tarragon mayo 3 egg yolks juice of 1 lemon 1 tsp Dijon mustard 250ml sunflower oil 1 small handful tarragon sea salt and freshly ground black pepper 1 For the tarragon mayo, place the egg yolks in a food processor and add the lemon juice, mustard and a good pinch of sea salt. Whizz until just combined, With the motor running, slowly pour the oil through the funnel in a fine slow stream until it is all incorporated and has emulsified. Remove the tarragon leaves from the stalks and roughly chop. Fold through the mayo and taste, seasoning as needed. 2 Prepare a barbecue. Char the asparagus over direct heat for 2-3 minutes and set aside. 3 In a bowl, stir together the prawns with the chilli and garlic. Place a cast-iron frying pan over direct heat and melt the butter until it begins to bubble. Add the prawns and cook for 1 minute, or until just translucent. Squeeze over the lemon juice, throw in the sherry and reduce the sauce by a quarter. Stir in the chopped parsley, then set aside. 4 Pop the tortillas over direct heat and cook for 2-3 minutes on each side. Dollop some tarragon mayo on to each tortilla and fill with prawns, sliced asparagus and watercress or lettuce. NOW BUY THE BOOK Our recipes are taken from Home Shores by Emily Scott, with photographs by Matt Russell and Emma Bourton (Quadrille, £30). To order a copy for £25.50 with free UK delivery until 22 June, go to or call 020 3176 2937.
