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The King’s coronation times with the very start of British cherry season, making this a gloriously seasonal trifle. The fruit is cooked with cherry jam to give just enough of a jelly effect to please those who like a jellied trifle. Add sponge soaked with the sweet nuttiness of amontillado sherry, lashings of rich custard and cream, and this trifle is definitely fit for a king. It’s incredibly quick to prepare, particularly if you make the custard ahead of time (or just buy some pre-made custard!). Best eaten the day you make it. Coronation sherry cherry trifle Ingredients: For the custard: 450ml whole milk 150ml double cream 1 vanilla pod 6 egg yolks 60g caster sugar For the trifle: 650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks 1 jar of cherry (or black cherry) jam, approx 340g 600ml double or whipping cream 100ml amontillado sherry 200g savoiardi biscuits 600ml vanilla custard (see above) 75g dark chocolate Equipment: A straight-sided glass trifle dish, 2.5 litre capacity Method: If making the custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse. Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle. Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl. Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours. Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries. Recipe provided exclusively to The Independent from Borough Market Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Can’t-believe-it’s-so-quick aromatic shrimp curry

Formula One has long been the established championship at the pinnacle of motorsport racing, but that is now all changing in the eyes those involved in another series. Alejandro Agag is chief of the Formula E championship which is now in its ninth season, running a third generation all-electric racecar. Over the weekend, the famous streetrace of Monaco hosted the ninth race of 2023 - just past the midway point in the campaign - and Agag feels the new vehicle is perfectly suited for such an historic and prestigious track. Moreover, Agag says the championship as a whole has progressed to such an extent over the past couple of years that it can now lay serious claim to being a requirement for the best drivers to conquer, the Independent has learned. “It’s a car made for the streets of Monaco. This Gen 3 really takes Formula E to another level,” Agag said on TalkSport’s On Track show. “It takes it to a level where strategy is key. “I think we’ve put it in a place where if you really want to call yourself the best driver in the world, you really need to win Formula 1 and Formula E.” That is a view which has been echoed by several drivers on the FE grid, who feel the added strategy and control required makes it the real pinnacle of motorsport. Dan Ticktum, a British driver with NIO, told the Independent in March that F1 drivers could be picked up on factors including nationality and financial backing - whereas FE drivers were simply there on talent. “All the drivers are here because we’re good. It’s all merit-based,” Ticktum said. “You very rarely get signed because of a nationality. In Formula 1, a lot of people are being signed now who are not actually good enough in my opinion, it’s just where they are born. Formula E doesn’t pay attention to any of that. “The best drivers rise to the top – merit only. There are very few championships in the world where every driver is paid to do their job; from a fans’ point of view I would like that a lot – it’s the best drivers in the world going head-to-head.” At present, the only past Formula E champion currently involved in F1 is Nyck de Vries, in his debut season with AlphaTauri. Several of those on the FE grid have previously been in F1, but the claim would suggest Max Verstappen, F1’s current champion and leader in this season’s championship, would need to also make the switch to unify the titles, as such. ::The On Track show - the only dedicated weekly motorsport show on UK national radio - airs from on TalkSport at 1pm on Tuesday and repeats at 9pm. Read More FIA face scrutiny after Norris almost drives into official in another near-miss Where are Mercedes and Ferrari? Frankly, you don’t want to hear the answer George Russell takes aim at ‘distracting’ razzmatazz before Miami Grand Prix

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It appears Apex Legends will be banned in Russia after a new law was signed outlawing the promotion of so-called "LGBT propaganda."

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