Deck to dock: Brits held in Spain for cruise bill bail
Officers detained the 23-year-old man and his 18-year-old companion on Wednesday at Ibiza's airport, just hours after they made a hasty exit from a docked cruise ship on the Mediterranean island without paying for their onboard tab, police said in a statement.
The duo disembarked the vessel in a hurry, "shoving past" other passengers with their luggage, after allegedly refusing to pay for a slew of charges racked up during their time on board.
Crew members alerted the police, who tracked the pair at the airport as they attempted to catch a flight. The couple face fraud charges.
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The Star
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- The Star
Rallying-Ogier, Tanak take Sardinia battle of champions into final day
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Reuters
an hour ago
- Reuters
Ogier, Tanak take Sardinia battle of champions into final day
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Telegraph
2 hours ago
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Garlic-infused broccoli and labneh dip
Inspired by Palestinian cuisine, where cooked greens often become delicious dishes, I decided to make a dip similar to the traditional taghmees. Luckily, I had most of the ingredients I needed already stocked in my kitchen. The idea was simple: blend cooked greens with yoghurt to create a creamy and herbaceous dip. It's a classic recipe that's often served with warm flatbread or as a side dish with other meals. With a drizzle of olive oil, it's ready to enjoy. Ingredients 4 tbsp olive oil 3 large garlic cloves, thinly sliced 250g broccoli florets 350g labneh or thick Greek yoghurt 1 tbsp lemon juice 1 red chilli, finely chopped 10g dill, finely chopped 10g parsley, finely chopped 5g mint leaves, roughly shredded ½ tsp Aleppo chilli flakes (or regular chilli flakes) 2 tsp sumac Method Step Add 3 large garlic and cook for about 3-4 minutes, being careful not to burn it – you want it to be just golden brown. Carefully remove the garlic from the oil onto a plate lined with kitchen paper, then leave both the garlic and oil aside to cool down. Step Blanch the 250g broccoli florets in a pan of boiling salted water for 2 minutes. Then remove using a slotted spoon and refresh under cold water until cool. The broccoli should be bright green, with a good bite.
