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Sporting events tend to attract some high-profile names to sing the national anthem before the competition gets underway – from Lady Gaga’s take on the “Star Spangled Banner” at the 2016 Super Bowl, to Homeland actor Damian Lewis singing “God Save the King” at Sunday’s British Grand Prix at Silverstone. Yes, really. Taking over from Eurovision runner-up Sam Ryder, who performed it at the F1 race last year, the Wolf Hall star decided to deliver a jazzier rendition of the song alongside a saxophonist in sunglasses. As Lewis - who released his debut album Mission Creep last month - dragged out almost every word of the well-known chorus, one spectator was caught on camera letting out a small laugh, before the performers finished up their song with a flyover from the iconic Red Arrows. At least that offered some pre-show entertainment for those in attendance. Meanwhile, those watching at home decided to have some fun with some memes, because of course they did: Sign up to our free Indy100 weekly newsletter In amongst all this ridicule, one Twitter user joked The Simpsons – the iconic animated series which has become famous for seeming to ‘predict’ cultural events – managed to see Lewis’s cringeworthy performance coming: Taken from the season two episode “Dancin’ Homer”, in which the dysfunctional dad becomes the team mascot for the Springfield Isotopes baseball team, the musician picked to sing the American national anthem is that of “Bleeding Gums” Murphy – the jazz singer and saxophonist who is Lisa Simpson’s idol. As he takes to the mic to sing the “Star Spangled Banner” at 7:30pm, Murphy proceeds to deliver a version which – like Lewis’s – stretches out every word and has a more soulful feel to the melody. However, taking 26 minutes to finish his performance, the Simpsons family (all except Lisa) and the rest of the crowd can be seen getting more and more exhausted as the song progresses, to the extent they all collapse back in their seats as soon as he finishes singing. Ouch. And this wasn’t the only bit of drama to emerge from Sunday’s British Grand Prix, as Suicide Squad actor Cara Delevingne was slammed for her “rude” response to an interview request on the grid from Sky Sports F1 presenter and racing legend Martin Brundle. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

A Greek shipper has pleaded guilty to a charge over it smuggling sanctioned Iranian crude oil and agreed to pay a $2.4 million fine

California Governor Gavin Newsom has called on states to join him to adopt a 28th Amendment to the US Constitution that would enshrine constitutional protections and gun safety measures while preserving the Second Amendment’s right to bear arms. His proposal – which would require a convention of the states, with two-thirds of all state legislatures joining in support – would raise the federal minimum age to purchase a firearm to 21, mandate universal background checks and a “reasonable” waiting period for buying a gun, and prohibit all civilian purchases of assault weapons “that serve no other purpose than to kill as many people as possible in a short amount of time – weapons of war our nation’s founders never foresaw,” according to the governor’s office. “Our ability to make a more perfect union is literally written into the Constitution,” according to a statement from the Democratic governor of the nation’s most-populous state. “The 28th Amendment will enshrine in the Constitution common sense gun safety measures that Democrats, Republicans, Independents, and gun owners overwhelmingly support – while leaving the [Second Amendment] unchanged and respecting America’s gun-owning tradition,” he added. It’s a long-shot effort in a nation dominated by Republican-led state legislatures and a resistance to adopting gun safety measures widely supported by most Americans. A federal ban on so-called assault weapons expired in 2004, and congressional Republicans have refused to revive it, even as public massacres and mass shootings with AR-style rifles have surged. More than 18,000 people have died from gun violence, including suicide, in 2023, according to the Gun Violence Archive. There have been at least 279 mass shootings, in which at least four people were killed or wounded, as of 8 June. The nation is on pace to hit a record number of mass killings in 2023, with an average of one every week. This is a developing story Read More DeSantis defends flying migrants to California as he meets with sheriffs near border Florida officials share video boasting of role in California migrant flights Gavin Newsom suggests kidnap charges over Ron DeSantis’s migrant flights

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

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