zimba bwe's newly re—elected president emmerson mnangagwa has called for peace and unity after being accused of winning a "fraudulent and illegitimate" election by the opposition mdc alliance. there have been some clashes with police. the mdc leader nelson chamisa says he'll challenge the result in court. the hollywood film producer, harvey weinstein, is trying to have criminal charges against him of rape dismissed. his legal team are arguing that prosecutors should have shared email evidence with the grand jury that indicted him. mr weinstein denies all the charges. britain's prime minister, theresa may, has held informal talks with france's president macron at his summer retreat, to try to push her plan for leaving the european union. it's the latest in a series of british meetings with individual european leaders to try to secure a brexit agreement. the sister of a woman missing for more than a week, has made an emotional appeal for help in finding her. gemma eastwood broke down in tears as she described her older sister, samantha, as her best friend.

the 28—year—old midwife was last seen at the end of her shift, at the royal stoke hospital last friday morning. a 32—year—old man, arrested in connection disappearance, has been released on bail. phil mackie reports. samantha eastwood was described by herfamily as happy, bubbly and smiley and an amazing midwife. today, her sister made a tearful appeal for help tracing her. she's my best friend and partner in crime. without her, half of me is gone. samantha, if you're listening, please get in touch, we all love you and miss you very much. we just need you home where you belong. this was the last confirmed sighting of samantha. she's on the left, leaving work after a night shift at 7:1i5am last friday morning. then driving away in her car, a few minutes later. she hasn't been seen since. this is where they found samantha's car and her keys were inside her house.

neighbours have reported hearing a scream at around two o'clock last friday afternoon. police have said that is one of many different lines of inquiry. a 32—year—old man who was arrested on suspicion of kidnap has been released under investigation. dozens of officers are involved in the search and they hope the appeal willjog someone‘s memory. they are also trying to find samantha's distinctive radley purse, which is missing. samantha was jovial, talking about future plans. there were no concerns about her mental state, so, you know, to disappear isjust totally out of character and that has obviously ramped up the concern from everybody. police have described it as a high—risk missing—person enquiry. friends and family still hope that samantha will return to them soon. if she is out there or anyone knows where she is, just please get in touch. get her home. phil mackie, bbc

news, staffordshire. now on bbc news, talking books. hello, and welcome to talking books. we are in london were 30 years ago it is no exaggeration to say the food was pretty terrible. nowadays it is home to plenty michelin star restau ra nt. it is home to plenty michelin star restaurant. 0ne it is home to plenty michelin star restaurant. one of those responsible is is rick stein. his love of simple ingredients and travel informs his writing and cooking. in restaurant kitchens everything is all prepped up kitchens everything is all prepped up before you start. this is a way of cooking fish which i really like, under the salamander. a pure way of

cooking. rick stein hello, and welcome. you have written a lot of books. do you find the act of writing quite difficult? yes, my first book was called english seafood cookery and call myself richard stine because rick sounded a bit racy and american. now i have people helping me cook recipes so i worked with people and talk all day long, put together and then write up recipes. but back then i did everything myself. we had lunches of seafood, with the load of recipes i had got down and the waiting staff would try out the recipes and hear

what they said. there is a discipline to writing. it took me two years. the only way to do is to a little bit each day, particularly when i did the autobiography. you have to say i going to do a thousand words a day and you end up doing 500. it does not matter what you write down the first time. it is a bit like plasterers, you come and do the first coat and it looks rough but you know you again to come back and do the second one. 0nce but you know you again to come back and do the second one. once you have it down on paper it assumes a life of its own. half the thing about writing is thinking this is no good. by writing is thinking this is no good. by thoughts are just crazy. what what actually... the first book i did one prize, a food prize at the time. and i could not believe that i won a prize for it because it never occurred to me that anybody would be

interested in it, a small restaurant in padstow, be that anyone would be interested in me and see that i could write anything. but the next generation comes on, the literature, the industry, everything, books, film, always means younger people coming up. and i am sure a lot of young people feel the same way. york oi’ young people feel the same way. york or to biography, under a mackerel sky: a memoir, you better explain the title. it was one of the editors that came up with it. i thought it was such a good one because, when my father died, and i left england, i was walking out of a part and there was walking out of a part and there was a macro sky and i put it in the book, it is a sign of big changes ahead. —— mac under a mackerel sky:

a memoir. it is about my life as a seafood cook so it worked a treat. what struck me about your book was how richard less you were at first. all men should strive to learn before they die while they are running from and to and why. before they die while they are running from and to and whylj before they die while they are running from and to and why. i love james, those fables. furtherfables of ourtime, it james, those fables. furtherfables of our time, it has these little bits... i think a lot of comedians are highly intelligent and highly thoughtful people and obviously he was a great writer. but life is a bit of a quest to find out who you are and what you are doing and why. certainly in my case, because i had quite an upsetting experience when my father committed suicide when i

was 17 and i feel i have my father committed suicide when i was 17 and ifeel i have been my father committed suicide when i was 17 and i feel i have been on the run evra scenes. if something like that happens in your family. run evra scenes. if something like that happens in yourfamily. you do go off the rails but also work a bit harder to prove you are somebody because it is such a confidence zapper. maybe we could get a reading from the start of the book, when you are talking... in many ways it was are talking... in many ways it was are happy and privilege childhood, but you wrote very movingly. about how your mother protected you from some of the things going on. my mother spent much of my childhood trying to hide the worst from me that this was about my father's illness— i merely new my father was someone illness— i merely new my father was someone i was illness— i merely new my father was someone i was scared. illness— i merely new my father was someone i was scared. years later did a television programme on manic depression with stephen fry, stephen who is himself by pollard said that

in his depressive stage he felt com pletely in his depressive stage he felt completely useless. i think that is how my father must have felt. most of my life i had to fight against the creeping conviction that i might be completely useless also. at such times i understand that my father would not have wanted me to be like him. that has taken a lot of time to work through. my mother was very good after my father ‘s death about it. when you think about somebody being incredibly low, you just think, iam being incredibly low, you just think, i am so ordinary, such a com plete think, i am so ordinary, such a complete non— person and do not want my darling son to be like me. nowadays some of the taboos have been broken, talking about mental illness and it was not true when you we re illness and it was not true when you were a child. was that difficult to write? suppose it not because he is

dead. i have been very lucky that all my family have been very supportive, my brothers and my sister, in saying things like that because i think they filled the same way about it eats. —— field. i never felt that i should not say because everybody... there is probably not a family in this world that does not have a skeleton in the cupboard but i think it is important that they do now about it because we suffer in some way, some of us now about it because we suffer in some way, some of us with mental illness. i am writing about life and not about specific circumstances. some of the menialjobs you did, sweeping up, then another passage of how you found out what had happened to your father and, again,

how you found out what had happened to yourfather and, again, this is very moving. i suppose, at the time, to experience what it was like to do tough and boring labour. i had been reading a lot of ernest hemingway andi reading a lot of ernest hemingway and i was beating myself about how would i cope in this and that situation. i was flipping the road outside the natural history museum when my friend drove up in his land rover. i think you should get in, he said ina rover. i think you should get in, he said in a tight voice, he then told me my father had died. i often think i have no memory for detail but i can remember every colour, the blue of the sky, the darker green of the seats, the coat i was wearing, an italian looking coat, which i had worn with such swagger at school, with my blue scarf which meant i had earned my colours at rugby. i tied

it to keep out the wind of london streets. that's not a bad bit of writing. basically what i do read is using the slight pathetic nature of meat to underlie what i was feeling. your father jumped off a meat to underlie what i was feeling. yourfatherjumped off a cliff meat to underlie what i was feeling. your fatherjumped off a cliff and, ina your fatherjumped off a cliff and, in a curious way, it did that liberate you to do the hemingway thing, do the major guy, go to australia? thing, do the major guy, go to australia ? —— thing, do the major guy, go to australia? —— the macho. thing, do the major guy, go to australia? -- the macho. it was the making of me and partly because i was on my own. sometimes you feel incredibly lonely but at the same time you crave to find other people

and you do make lots of friends. sometimes that did not work out too well but other times it really did. asa well but other times it really did. as a right of passage, it is not a bad one to be able to cope as a 19—year—old realise you can. i am the clumsiest cook known to man which is why some people like me cooking because i sort of like them. you are relatable. this is coriander, chefs slice it neatly. half the time i say i do not want that, it looks too smart. there is another passage, all the cooking i have done since is trying to reca ptu re have done since is trying to recapture the cooking at home when i was at home, fish cake, dazzling macherel. simple food simply don't

it in macherel. simple food simply don't itina macherel. simple food simply don't it in a way which is elaborated in the taste. is that fair? it is. so many people, if you have had a nice childhood, it is recreating memories. in my case with food. that is why i have always tried to keep everything i do, fish cooking, simple. my mother put things simply andi simple. my mother put things simply and i have always been quite supportive of british cuisine even when everybody thought it was the worst in the world. i was doing some filming in france once, ten years ago, and this girl said you eat a lot of boiled meat in england! but really it is about simple cooking and excellent ingredients. that is basically what i have done all my life. you have also said that your

mother was a great book but you also write about how you got olive oil from the cameras. no wonder the french thought we ate boiled meat. hake is a fish if you go to western europe, france or spain, you eat a lot of it. in the uk we catch it but we sell it abroad. i always get a bit amused, because a lot of cornish people think the spanish have got all of our hake quota and nicking our hake, especially around cornwall, there is lots though, is especially in the irish sea. we don't eat it anyway, so don't be so dogged in the manger about it. it is extraordinary to me. it isa about it. it is extraordinary to me. it is a member of the court family

and very much like cod, a bit softer than cod but it comes in nice, thick stea ks. than cod but it comes in nice, thick steaks. if anything i think it is a bit tastier than cod. for the spanish it is their favourite fish. we are very conservative in our taste. need somebody to come along and change it. one of the things, you say this repeatedly in a number of your books, the test is, would i cook this at home? and i think that is why people like your books. because it is not, please stir this risotto for the next 35 minutes. it is something that we would actually do. and the tips are just as important as the recipes. that is very nice of you to say that. i think it is absolutely right, because sometimes when you look at cookery books you think, christ, who is going to bother with that, you know? and that was very much the case in the 1980s and early 1990s, and a lot of chefs came along with tremendous reputations and just put the recipes they used in their kitchens in books, you know?

fortu nately kitchens in books, you know? fortunately everybody has become a lots, you know, the processes have become a lot more simple, because half the time nobody would cook them anyway. most kitchens have got every stock known to man in the fridge, and everything all prepped up, so you've got onions, tomatoes, everything chopped up and ready to go. you want to think of a new recipe, just get it out of the fridge and off you go. i love those sort of books where it is like meals in ten and a half minutes. you think, for whom? yes, exactly. you also wrote, i sort of like cooking andi also wrote, i sort of like cooking and i sort of didn't. what was the didn't it? i didn't really like the hours. i never did. you know, i had my sister who lived in london, in my main years that i was cooking, and much of the time there was only 23 other people in the kitchen. i was thinking, god, you know, she lives in islington and they were parties every weekend, and i was a waste

that in the kitchen. that is what i didn't like. —— always stuck in the kitchen. my older sisterjaney, who sadly died in the mid—i9 80s, she said to me, when i would be saying to her it was so boring to spend every winter in padstow, she said there is no subs you for really good fresh fish and people will end up beating a path to your door. —— substitute. and they did. the other thing that runs through your book and your career is your love of cornwall. you are really rooted in that place. every time i come down the hill into padstow and look across the estuary at things, this is where i want to be. i think it is very human that as much as i believe i would love to spend all my life there, i would get awed. —— board. but as a place to spend most of my childhood and most of my adult life, it is just my spiritual home, really. it is very difficult to sort

of put yourfinger on really. it is very difficult to sort of put your finger on what is so special about it. i suppose it is a lwa ys special about it. i suppose it is always because it is this peninsula jutting out into the atlantic that it isa jutting out into the atlantic that it is a bit cut off from the rest of the world and we all like to think of it has been cut—off. we like this idea that you keep still bumping into cornish people who have never been across the team are, the river that separates cornwall from devon. imean, that separates cornwall from devon. i mean, that is really good. it is lovely, in this sort of mad world that people still feel so rooted in such a place. and the fact that although i have lived there for over 40 although i have lived there for over a0 yea rs, although i have lived there for over a0 years, i will never be considered a local. you know, no chance of that. did you find the business side of it quite tricky? because there is a lot of, you know, those people who love to create in the kitchen, and then actually making the finances add up and being able to pay your way is a different skill, isn't it? i think way is a different skill, isn't it? ithinki way is a different skill, isn't it? i think i was sort of lucky, because i originally opened the building, the seafood restaurant, as a nightclub. i bought it with a friend

of mine, my best friend johnny, off a guy who had been running it as a nightclub. a nightclub in padstow, i might have said this in the book, is like an 0pera might have said this in the book, is like an opera house in the middle of the others on. certainly in the 19705. -- the others on. certainly in the 1970s. —— middle of the parmesan. we we re 1970s. —— middle of the parmesan. we were a couple of nice boys in our early 20s, we couldn't run it properly and it was closed down, really, because it was declared an unruly house or something like that and the police took away our licensors, the booze licence. —— licenses. i was faced with imminent ba n kru ptcy licenses. i was faced with imminent bankruptcy and the restaurant was the only thing i could do and my fear at the time was of going bust again. we didn't go bust because my mother and his mother bailed out. but it is a solitary lesson, frannie body who has gone bankrupt, it is such a terrible thing to happen to you. —— for anybody. such a terrible thing to happen to

you. —— foranybody. i such a terrible thing to happen to you. —— for anybody. i thought, such a terrible thing to happen to you. —— foranybody. ithought, i such a terrible thing to happen to you. —— for anybody. i thought, i am never going to let that happen again. so! never going to let that happen again. so i have always been first and foremost about making profit and thatis and foremost about making profit and that is always stuck with me. i am not particularly good at figures but i know that if you keep piling lobster on a plate for your customer just because you like your customer, it is not going to happen. how have our tastes changed ? it is not going to happen. how have our tastes changed? the french person who said we all eat boiled meat, and over boiled cabbage is the other thing, they have certainly changed. that is why when you write books about mexico and india and travelling in europe, they sell because of what the british are more open to now? yes, it is really down toa mix, open to now? yes, it is really down to a mix, i think, open to now? yes, it is really down to a mix, ithink, of open to now? yes, it is really down to a mix, i think, of obviously much cheaper travel and available travel, but also a rise in, sort of, i would put it, for want of another word, leisure journalism. put it, for want of another word, leisurejournalism. when i started cooking in the late 1970s there were

not many restaurants in the uk, and not many restaurants in the uk, and not many restaurants in the uk, and not many journalists not many restaurants in the uk, and not manyjournalists writing about food. and all activities, whether it is what you are doing in your home or whatever, has become part of everybody‘s life. and everybody likes to cook. it thing waste find extraordinary is, why wouldn't anybody to cook? it is what we have to do every day. everybody like sex, why wouldn't we like food to? it is bleeding obvious. let me take you up on that. do you sometimes wonder whether the more cookery programmes there are, the more books written about cookery, the less we actually got, because we are spending all our time watching you on tv and ordering ta keaway time watching you on tv and ordering takeaway pizza ? time watching you on tv and ordering takeaway pizza? i think... time watching you on tv and ordering takeaway pizza? ithink... i mean, i know it is a question, but you are actually stating something which i think is fairly true. that is a problem. but there are certainly more people cooking now. one of the problems is, it is a bit like being

a teacher, you have to keep one step ahead of your students. but i think thatis ahead of your students. but i think that is great. people are so, sort of, when you talk to people who are really into cooking, it is a lovely thing. also, my second or third book came out, i first did the penguin one, when the second one came out, i remember a guy coming up to me in a restau ra nt, remember a guy coming up to me in a restaurant, in the conservatory at the front of the restaurant, saying it changed his life. he said, i would have never thought of cooking before. he saw my first series and he said he loved cooking now. i think for me that was a tremendous gratification, that a lot of men started thinking it was ok to cook. you do see in one of your books that recipes are also designed to use bought in products, from mayonnaise to chilli sauce. has your view of that changed them how you make stuff? it has, really, because when i first stuff? it has, really, because when ifirst did the stuff? it has, really, because when i first did the first book, it was

harder to get things. but i remember in the very first book dated a lengthy recipe for making your own puff pastry. and when i finally had to sort of right, you can actually get really good puff pastry in the supermarket, i thought, get really good puff pastry in the supermarket, ithought, i don't really wa nt supermarket, ithought, i don't really want to be saying this. it wasn't just really want to be saying this. it wasn'tjust me. i remember delia smith doing a book about cutting corners and buying things, and i think it isjust corners and buying things, and i think it is just that we have all changed. in the early days you had to make everything yourself but now, you know, because the supply of good quality, not just fresh you know, because the supply of good quality, notjust fresh produce, but things like stocks and sources, is so advanced and it is so easy to get good sources, why not bring them into a good recipe. do you have a sense of mission about these books? i'm afraid so! you are an evangelist? i am. i think if you ca re evangelist? i am. i think if you care to something you end up being a bit ofan care to something you end up being a bit of an evangelist anyway because you are just saying, why can't they see this? you sometimes think,

looking back at your books, tv presenting, the business that you run, all the people that you give work to read all the other people you give pleasure to for your books, we are sitting here by the river thames, on a beautiful day, the rootless kid who didn't really know what he was doing and was sweeping the streets, you have come quite a long way. yeah, i suppose so. but i sort of... i think the problem is that you sort of thing somebody is going to find you out. you are bluffing, really? yeah, in some curious way. on that happy note, i think we will leave it. rick stein, thank you very much. it has been really nice, gavin. it is really nice being interviewed by somebody who knows how to do it properly. look at that. i would be happy to eat out. i would be happy to eat that. hello there.

we had a bit of rain around on friday across parts of northern england, north wales, into the midlands as well, but for most places it was another warm and dry day. this is how weak ended the day in topsham in devon. heading towards the weekend we will see scenes a little bit like this, more spells of sunshine around and it is looking dry and warm wherever you are. just the chance of the odd shower across northern and western parts of scotland, but it should be a dry weekend elsewhere. heading through the day on saturday, we have high pressure building its way in from the west, a couple of weak weather fronts pushing further south across the uk, introducing slightly fresher conditions to northern and western parts. down towards the south—east of england, that this where we keep the heat and humidity through the day on saturday. most places dry, best of sunshine towards the south and east, particularly for northwest scotland we will have a bit more cloud, perhaps the odd shower.

temperatures not quite as hot, the yellow colours on the map, but down towards southern england we will see those red colours returning. the heat building once again in the south—east, temperatures of 33 celsius on fridays at the 29 or 30 degrees by the time it gets to saturday, not quite as hot as recent days and slightly fresher further north. 0vernight into sunday and most of us are staying dry with light winds, pretty warm but not as quiet as humid as it has been recently. a few showers towards the north—west of scotland, dry elsewhere and temperatures falling between 12—16 degrees for most towns and cities as sunday morning. the second half of the weekend and it is high pressure once again that is going to be driving our weather, moving its way in from the west and holding on for the next few days. sunday looks like another dry day for most, northern scotland seeing a bit more cloud, bringing the prospect of a few more showers to the highlands of scotland too. sunny spells for scotland, northern ireland and northern england, on spells of sunshine for england and wales and it is towards the south—east that we see the highest temperatures. generally 18—29 degrees

for most of us on sunday. into monday and we will start to see a bit more cloud, with a weak front into northern ireland and the west of scotland, one or two showers and perhaps in the far north of england. further south again, a dry day with lots of sunshine and light wind. we could see 3! celsius, a little bit more warmer over time it gets to monday and a touch fresher north. to the middle part of the week and those temperatures will get down a little bit, most places staying dry. a few showers in the west. bye bye. this is bbc news, i'm ben bland. our top stories: zimba bwe's newly elected president appeals for unity after violence following his election victory. i urge everyone to be calm and peaceful and to look forward.

lawyers for harvey weinstein, try to have the criminal case against him alleging rape, thrown out of court. despite the numbers falling of people trying to cross the mediterranean into europe, the un warns the journey has become deadlier than ever before. and britain's theresa may visits the french president at his holiday retreat, to push her vision for brexit.