Two totally different interviews took place on the Formula One grid at Silverstone on Sunday, as Sky presenter and racing legend Martin Brundle looked to speak to actor Cara Delevingne and musician Sam Ryder ahead of the British Grand Prix. Brundle, famed for his grid walk chats on ITV, the BBC and now Sky Sports, was hoping to speak to Delevingne before the race took place, as celebs lucky enough to walk down the prestigious path typically speak to the media. Cutting away from footage of a flyover from the iconic Red Arrows, Brundle can be seen chatting to an official standing next to the Suicide Squad actor who told him the celeb “doesn’t want to talk”. “Everybody needs to talk on the grid. That’s the deal now, everybody talks on the grid,” he replied. Moving towards Delevingne, the broadcaster and former racing driver said: “Can we have a quick chat? Sky F1? Good to see you on the grid.” The model smiled and said no, before leaning in to listen to the male official and saying she “can’t hear anything”. Sign up to our free Indy100 weekly newsletter She then apologised before issuing a thumbs up to the camera. After Delevingne snubbed his request for a chat, Brundle turned away and muttered sarcastically: “OK, well, I’m sure it would have been extremely interesting.” Ouch. It’s not the first time Brundle has been snubbed by a high-profile name, as bodyguards for rapper Megan Thee Stallion pushed him away as he tried to interview her back in 2021. The awkward encounter has since split the internet, with some describing Delevingne’s response as “rude” while others claimed she had the right to turn down the request for a chat: Yet in a separate clip from the grid, Brundle was given a “man hug” and handshake by Eurovision runner-up and “Space Man” singer Sam Ryder. “So wonderful to meet you. Hello, everyone,” beamed the musician as he waved to the camera. The singer then discussed Homeland actor Damian Lewis singing the national anthem at the event, which he did last year, saying Lewis is “going to smash it” and has “got it covered”. Ryder then proceeded to discuss the racers as they walked down the grid, with the star confirming he was backing McLaren’s team in the race after their “wicked start”. “Anyway, I’m talking your ear off. Take care,” he said, grabbing hold of Brundle once more. This time around, the broadcaster quipped Ryder could “take my job if you wanted to”. The friendly interaction has seen Ryder branded an “absolute legend” on social media, with Twitter users comparing his interaction with Sky Sports to that of Delevingne’s: Delevingne has since responded to the backlash on Twitter and said she was “told to say no [by an F1 representative] so I did”. “Anyway, I had so much fun today and was so happy to be there no matter what anyone else may think,” she added. 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.

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Taking regular Vitamin D supplements may reduce cancer deaths in the population by 15%, according to scientists. Data gathered from the UK Biobank, an online database of medical and lifestyle records of around 500,000 Britons, indicates vitamin D deficiency is linked to an increased cancer mortality risk – particularly in relation to bowel, stomach, prostate, and lung cancers. The researchers said their work, published in Elsevier’s European Journal of Cancer, adds to evidence that vitamin D may have a protective effect against cancer. While the findings do not explain why this happens, the team said one possibility is that vitamin D supplements may induce anti-inflammatory, antioxidant, and DNA damage repair mechanisms, which can thwart mutations that allows tumours to grow. Study author Ben Schottker, an epidemiologist at the German Cancer Research Centre, said: “Our findings identified a statistically significant relationship between vitamin D deficiency and increased mortality among several cancers. “These results can be explained by other studies, which found mechanisms by which vitamin D inhibits cancer growth and metastasis.” The NHS advice is that adults and children over four take a daily supplement containing 10 micrograms of vitamin D throughout the year. According to the Department of Health and Social Care, around one in six adults and almost 20% of children in the UK have vitamin D levels lower than government recommendations. Older people, the housebound and people from black and South Asian communities are more likely to have lower levels of vitamin D. Our findings identified a statistically significant relationship between vitamin D deficiency and increased mortality among several cancers Ben Schottker For the study, the researchers looked at data from more than 400,000 people aged 40–69. In-depth medical information was gathered through blood, urine and saliva samples. A short interview and a questionnaire as used to assess vitamin D consumption as well as lifestyle factors such as alcohol consumption, smoking. Follow-up data on health outcomes were gathered through NHS links as well as care data, cancer screening data, and disease-specific registers. Over a period of nearly 13 years, close to 13,000 people died of cancer. Results showed a majority of the study population had either vitamin D deficiency (21.1%) or insufficiency (34.4%) – used to describe low levels of vitamin D. Of the people involved in the study, only 4.1% regularly took a vitamin D supplement and 20.3% regularly took a multivitamin. Results showed that vitamin D supplement users had 15% lower total cancer mortality and 25% lower lung cancer mortality compared to those who did not take the supplement. The also found researchers found that those with vitamin D deficiency had 42% increased mortality for stomach, 27% for bowel, 24% for lung, and 36% for prostate cancers. Meanwhile those with vitamin D insufficiency were found to have 14% increased bowel cancer mortality and 19% increased lung cancer mortality. The scientists said that the potential to reduce cancer mortality by vitamin D supplementation in populations with low levels should be further explored in new research. Commenting on the study, Dr Jenna Macciochi, senior lecturer in immunology at the University of Sussex, said: “This study adds to the growing body of evidence on vitamin D and cancer. “Vitamin D plays multiple key roles in immune health and the immune system is part of the body’s cancer defence system. “With cancer rates rising and presenting a serious public health issue, its useful to have further insight into the role of vitamin D in the prevention of cancer.” But Dr Macciochi also cautioned that the Biobank data might not be diverse and representative of the whole of the UK population. Alex Ruani, doctoral researcher at University College London and chief science educator at The Health Sciences Academy – who was not involved in the study, said that the exact dosage taken by participants was not ascertained and the risk reduction was not the same for all cancers. She said: “This research doesn’t imply that taking vitamin D3 supplements will for sure lower your risk of death from cancer. “Supplementation may help with consistent vitamin D levels, whereas production from sunlight can be variable and dependent on weather, time of the day, exposure duration, being outdoors or indoors, protective UV wear or sunblock, and many other factors.” She added: “Common food sources of vitamin D3 include full-fat dairy, egg yolks, and fish. “Although toxicity is rare, there is an upper tolerable limit set in the UK, where vitamin D3 supplementation shouldn’t exceed 100 micrograms a day.”

WEST SACRAMENTO, Calif. & BOLTON, Ontario--(BUSINESS WIRE)--Jul 31, 2023--

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British strawberry season has finally arrived, albeit a month later than last year’s first harvests due to the unsettled spring weather. A cooler than average April and May means the nation can expect to enjoy bigger, juicier and sweeter strawberries this year due to a slower ripening period. But it’s the iconic summer occasions that mark peak popularity for the British strawberry. The slightly later season this year means British strawberries will be in their prime for Wimbledon, Royal Ascot, the Lord’s Test Match and Henley Royal Regatta. Nick Marston, chairman of British Berry Growers, the industry body that represents 95 per cent of berries supplied to UK supermarkets says: “Our strawberry crop has arrived a little later this year – but the good news is that they are well worth the wait. Cooler spring weather means that strawberries have ripened a little more slowly which allows them to grow particularly large – and the recent bright weather has boosted their sugar content ensuring they’re incredibly sweet tasting too. “Advanced growing techniques now mean we now produce fresh British strawberries from May right through to October. That’s great news for UK shoppers and it means big business for the UK economy too.” Despite the UK spending a whopping £778m on strawberries in the past 12 months, most of us (two-thirds) are storing them all wrong, according to a survey by the group. Marston says: “When it comes to storing berries, wash them and pop them in the fridge to keep them fresher for longer. However, remember to take them out a couple of hours before eating so they can warm up to room temperature to release their wonderful natural flavours and sugars. “Storing berries in glass mason jars or airtight containers can also help them last longer. Whilst laying berries on a paper towel to absorb moisture can also help maintain freshness”. They’re not just for covering in chocolate or dipping in cream either. From a superfood salad to a cooling punch, these strawberry recipes make the most of the cream of the British summer fruit crop. Superfood strawberry and pine nut salad Serves: 2 Ingredients: 100g strawberries 1 large avocado 100g kale 150g cooked wild rice 50g pine nuts 2 tbsp olive oil 2 tsp apple cider vinegar 1 tsp mustard Salt Pepper Method: Toast the pine nuts in a small pan for a few minutes until golden then leave to the side to cool. Thinly slice the kale leaves into strips. Whisk the olive oil, vinegar and mustard together with a pinch of salt and pepper. Massage the kale with this dressing for 5 minutes until the kale wilts down. Cut the strawberries into quarters and the avocado into chunks and mix this with the kale salad. Stir in the wild rice, a pinch of salt and toasted pine nuts and serve. Cheat: add black Thai rice instead or buy a pouch of ready cooked brown basmati and wild rice. Strawberry and raspberry ripple Eton Mess Make up the strawberry swirled meringues and fruit puree the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids, take out to the garden in a basket or pack into a cool box for a picnic pud. Serves: 6 Prep time: 35 minutes | Cooking time: 1¼-1½ hours Ingredients: 225g (8oz) strawberries, hulled 100g (4oz) raspberries For the meringues: 2 egg whites 100g (4oz) caster sugar To finish: 300ml (½ pint) double cream 200g (7oz) 0.1% fat fromage frais 225g (8oz) strawberries, hulled, roughly chopped 50g (2oz) raspberries Method: 1. Preheat the oven to 110C (225F)/gas mark ¼. Line a large baking sheet with non-stick baking paper. 2. Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve. 3. Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out! Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy. 4. Add 2 tablespoons of the berry puree then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet. Bake for 1¼-1½ hours or until the meringues may be easily lifted off the paper. Leave to cool. 5. To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais. Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries. Decorate with the raspberries. Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve within 1½ hours or the meringues tend to lose their crunch. Strawberry basil éclairs Strawberries and cream get the French treatment, what’s not to love! Makes: 16 Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 50g (2oz) butter, plus a little extra for greasing 150ml (¼ pint) water 65g (2½oz) plain flour, sifted 2 medium eggs ½ tsp vanilla extract To finish: 400g (14oz) strawberries, hulled, chopped 2 tbsp icing sugar, plus extra sifted icing sugar to decorate 3 tbsp fresh chopped basil leaves 300ml (½ pint) double cream Method: 1. Preheat the oven to 200C/180C fan/gas mark 6. Lightly butter 2 baking sheets and set aside. 2. Add the measured butter to a saucepan with the water, heat gently until the butter has melted then bring to the boil. Take off the heat add the flour and stir together then put the pan back on the heat and cook for 2-3 minutes, stirring continuously until the mixture forms a smooth glossy ball that leaves the sides of the pan clean. Cool for 15 minutes. 3. Gradually beat in the eggs and vanilla, beating well after each addition until all the eggs have been added and you have a smooth thick paste. If you have a food processor or electric mixer you might like to use this to save time. 4. Spoon the choux pastry into a piping bag fitted with a 1cm (½ inch) wide plain piping tube. Pipe 7.5cm (3 inch) long éclairs, leaving space between them to rise in the oven. 5. Bake for 20 minutes until well risen and golden, pierce each éclair with a small knife so that the steam can escape then transfer to a wire rack to cool. 6. Meanwhile mix the strawberries, 2 tablespoons icing sugar and basil together, cover the dish and leave at room temperature. 7. About 1 hour before you are ready to serve the éclairs, slit open the sides with a serrated knife. Whisk the cream until it forms soft peaks then fold in any strawberry juices. Spoon into the éclairs and top with the strawberries and basil. 8. Dust with sifted icing sugar and transfer to a plate and serve. Cook’s tip: Choux pastry isn’t as tricky as you might think to make, the secret is to weigh the ingredients accurately, don’t be over generous with one of the ingredients or the mixture may be too soft to pipe and use either metric or imperial not a mix of both! For chocolate fans: Spoon a little melted white chocolate over the top of the éclairs instead of adding the icing sugar. Iced berry punch This can be made in advance and chilled in the fridge overnight. Top up with white wine and chilled sparkling mineral or tonic water for a refreshing summer aperitif. Drivers can simply top up the cordial with sparkling water, tonic or lemonade. Add strawberry or herb flowers, even tiny pansy flowers to sections of an ice cube tray, then top up with water and freeze. Pop out of tray and add to punch just before serving. Makes: 10, 150 ml (¼ pint) glasses Prep time: 15 minutes | Chilling time: 4 hours or overnight Ingredients: 450g (1 lb) strawberries, hulled, sliced or raspberries (whole) 75g (3 oz) caster sugar Grated rind and juice 1 lemon To serve: A few ice cubes 75cl bottle dry white wine, chilled 1 sliced lemon 200g (7oz) fresh strawberries, halved or raspberries (whole) 1 litre (1¾ pint) sparkling mineral or tonic water, chilled Method: 1. Crush the strawberries in the bottom of a saucepan with a potato masher. Add the sugar, lemon rind and juice and heat gently for five minutes, stirring occasionally. Leave to cool. Mash once more then strain into a bottle or jam jar and chill overnight. Pour the chilled strawberry syrup into the base of a punch bowl, add some ice then the chilled white wine, sliced lemons and sliced strawberries. Mix together then top up with sparkling mineral or tonic water and serve immediately. Over 90 sweet and savoury strawberry recipes can be found on the Love Fresh Berries website: www.lovefreshberries.co.uk/recipes Read More 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’ BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

Gilgo Beach murders suspect Rex Heuermann appeared in court on Friday as he insisted on his innocence. Mr Heaurmann, 59, was held without bail as prosecutors had sought, citing his recent searches for “sadistic materials, child pornography, images of the victims and their relatives.” Mr Heuermann is accused of murdering Melissa Barthelemy, Megan Waterman, and Amber Costello — all sex workers in their 20s who disappeared in the Long Island area before their bodies were found during a separate missing person investigation in 2010. The architect, a married father of two who lives in Massapequa Park and works in Manhattan, reportedly broke down in tears during his court appearance. “We just got appointed on this case. There’s not much I can tell you folks at this point in time,” his attorney, Michael Brown told reporters, according to NBC. “I will say to you folks that it’s extremely circumstantial in nature. In terms of speaking to my client, the only thing I can tell you that he did say, as he was in tears, was ‘I didn’t do this.’”

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