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Ryanair’s boss has pledged to “charge back into Ukraine” once commercial flying reopens and promised investment worth $3bn (£2.3bn) in the wartorn country. Michael O’Leary visited Kyiv on Thursday and said that he soon hoped to reconnect the country’s Lviv and Odesa airports with more than 20 European Union capital cities within eight weeks of the reopening of air space with around 600 weekly flights. “The fastest way to rebuild and restore the Ukrainian economy will be with low-fare air travel,” the chief executive said. “Ryanair intends to invest heavily in Ukraine and lead this aviation recovery by investing up to $3bn and basing up to 30 Boeing Max aircraft at Ukraine’s three main airports in Kyiv, Lviv and Odesa. “Having previously also served Kharkiv and Kherson airports prior to the invasion, Ryanair will return to serving those airports too, as soon as the infrastructure has been restored.” He added that the company will employ hundreds of Ukrainian pilots, cabin crew and IT professionals, and we will look to create thousands of new jobs in aviation for Ukrainian citizens. It is hard to say when commercial flights will be possible to and from Ukraine with restrictions still in place due to the ongoing war with Russia. Ryanair held meetings in Kyiv’s Boryspil International Airport with representatives from Ukraine’s main airports, Kyiv, Lviv and Odesa. Mr O’Leary was joined by Boryspil airport chief executive Oleksiy Dubrevskyy and Ukraine’s communities minister Oleksandr Kubrakov. The latter man said the resumption of flights will be possible “as soon as the security situation allows”. “We are already working on solutions and investment plans to enable aircraft to fly up quickly,” he said. Ryanair noted the “excellent state” of the airport infrastructure after examining terminals, baggage claims and passenger check-ins. The company has said that in the first 12 months after the war, more than 5 million seats to and from Ukraine will be on offer with 10 million per year within five years. Read More Russia-Ukraine war – live: Moscow restricts movement of British diplomats over support for Kyiv UK donated 184,000 more artillery shells to Ukraine than planned, says Wallace Ukraine and Pakistan call for restoring the Black Sea grain deal after talks in Islamabad The Body in the Woods | An Independent TV Original Documentary The harrowing discovery at centre of The Independent’s new documentary

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In the UK, we all love a good takeaway, but thanks to the cost-of-living crisis, many now see this as a luxury and are swapping going out with staying in and saving their pennies. To help recreate your top takeaway dishes, the pioneers at meat alternative brand Planted have pulled together three delicious fakeaway favourites that you can make with ease at home. From aromatic butter chicken to sumptuous satay kebabs and tender BBQ burgers, there’s something for everyone. Butter chicken Serves: 4 Ingredients: 2 tsp vegetable oil 1 onion, chopped 1 tsp garlic, chopped 1 tsp ginger, chopped 1½ tsp garam masala 1½ tsp ground cumin 1 tsp ground coriander 1 tomato, chopped 1 tsp chili powder 1 tsp salt 250ml coconut milk 1 tsp sugar For the marinade: 350g planted.chicken original ½ cup unflavoured yoghurt or vegetable yoghurt (optional) 1 tbsp minced garlic 1 tbsp finely chopped ginger 1½ tsp garam masala 1 tsp ground cumin 1 tsp turmeric 1 tsp chili powder 1 tsp salt Method: Mix the ingredients for the marinade well with the planted.chicken and marinate for at least 1 hour. Heat vegetable oil in a large pot and sauté onions until soft, then add garlic and ginger and sauté for 1 more minute. Add the garam masala, cumin and coriander and cook for 20 seconds, stirring regularly. Add the tomatoes, chili and salt and simmer for 15 minutes until the sauce thickens Put the sauce in a blender and mix until it has a creamy consistency, then put it back into the pot. Add the coconut milk and sugar to the sauce and bring to the boil. Allow liquid to cool, remove blender cap and firmly press a towel over the top. Fry the marinated planted.chicken in a pan until golden brown (approx 5 minutes), then add to the sauce and mix well. Serve with cooked rice. BBQ burger Ingredients: 4 pretzel buns 320g planted.pulled BBQ 1 tbsp rapeseed oil 150g sauerkraut 8 pickled cucumbers 4 onions 1 tbsp brown sugar 1 tsp tomato paste Salt and pepper 2 tbsp vegan butter 4 lettuce leaves 60g sweet mustard 60g BBQ sauce 1 tsp apple cider vinegar 1 tsp maple syrup Method: Cut the pretzel buns in half and toast the insides. Cut the pickled cucumbers into slices. Peel the onions and cut into rings. Then melt the vegan butter in a pan over medium heat, briefly fry the tomato paste in it and then add the onions and sugar and leave to brown for 15 minutes, stirring occasionally. Add salt and pepper if necessary. Mix the sweet mustard, BBQ sauce, apple cider vinegar and maple syrup to a sauce. Season to taste with salt and pepper. Heat the rapeseed oil in a pan and fry the planted.pulled BBQ in it for 3 minutes. Spread the sauce on the inside of the buns, top the burgers with sauerkraut, planted.pulled BBQ, lettuce leaves, pickles and the caramelised onions. Satay kebab Ingredients: 600g planted.chicken original 4 tbsp soy sauce 2 tbsp peanut butter 2 tbsp red curry paste 2 tbsp brown sugar/maple syrup 2 tsp garlic powder Salt and pepper Sesame oil for frying Skewers (wood or metal) For the peanut sauce: 1 small onion, chopped 2 cloves garlic, minced or crushed in garlic press 2 tsp sesame oil 2 tsp red curry paste 2 tbsp light soy sauce 2 tsp tamarind paste 2 tbsp brown sugar 240ml coconut milk 160g peanut butter Juice of one lime Method: For the marinade, mix all ingredients in a small bowl to form a paste. Put the planted.chicken on skewers and brush with marinade. Tip: arrange lengthwise so that a larger surface can be fried. For the peanut sauce, mince the onion while heating the sesame oil in a pot. Fry the chopped onions in the pot at medium heat until they are translucent. Add garlic and curry paste to the onions, mix and fry briefly. Reduce heat and then add the soy sauce, tamarind paste, sugar and coconut milk and mix well. Add the peanut butter, stir until smooth and mix in the juice of one lime. Keep the peanut sauce warm on low heat while the skewers are frying. Heat the sesame oil in a frying pan and fry the skewers over medium-high heat until golden brown. Serve planted.chicken skewers with the peanut sauce. Read More The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’

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