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Rana Hariri doesn't know when she'll be able to send her children back to school, as Lebanon's grinding economic crisis thrusts the fate...

Mexico’s coalition of opposition parties announced on Monday the registration of a slate of candidates who will be

While Formula 1 may be struggling to invigorate the spectacle of racing amid another anticipated year of Red Bull dominance, one area it is not struggling in is the off-track coffers. With more races than ever before, and the bumper profits that go with it, an inevitable side-effect is wandering eyes from afar. The sport’s governing body, the FIA, has thus opened an “expressions of interest” process in January for new potential teams to join the current 10-team grid, perhaps as soon as 2025. Enter Calvin Lo: a Hong Kong-based billionaire. CEO of R.E. Lee International, the world’s largest life insurance broker, the 45-year-old has been “hooked” on the sport since glimpsing Michael Schumacher’s Ferrari on TV in the early 2000s. A trip to Shanghai for the first Chinese Grand Prix in 2004 underlined that adoration. But now, spectating from the paddock isn’t enough. “I’m having serious discussions about getting involved right now,” he tells The Independent, from an office in Singapore, with all the paperwork lying in front of him. “There’s actually quite a few proposals in front of me right now to see how I can participate. “F1 needs more teams. There’s too many talents in motorsport to not have more teams. But when I go through it, it is highly aspirational and absolutely, very ambitious. Still, I’d loved to be involved financially.” But not at the cost of his reputation. Financial prudence and sustainability are at the forefront of his thinking, with the extended FIA deadline for applications closing on Sunday. The entrance fee for any new team is $200m, shared by all the current teams. Mercedes boss Toto Wolff has previously remarked that $1bn is realistically required to fight at the front, a figure Lo agrees is “fair” given the basic costs of recruitment and car development. “I won’t get myself into that vicious cycle where I can’t hit those financial markers,” he says, adamantly. “Putting money into the team is not the difficult part. It’s making sure it’s sustainable; otherwise it’s embarrassing for everyone. It’s very intricate, even with an established group of people, with all the sponsorship and the detail. “But there’s so much potential in this part of the world – it’d be so advantageous to the Asian community and to the F1 ecosystem.” Audi have already confirmed their entry in 2026, taking over from Alfa Romeo (Sauber), while American giant Ford has partnered with Red Bull for the world champions’ new powertrains division. While Lo was tight-lipped about naming potential partnerships, he did emphasise his eagerness to join forces with a new team via the current FIA process. Confirmed bids from Andretti Cadillac, as well as a mooted submission from junior formula outfit Hitech GP, were ruled out. An association with Panthera Team Asia, therefore, seems most probable at this point. Lo also has a financial link with Williams’ F1 team, who were bought by private investment firm Dorilton Capital nearly three years ago, but non-disclosure agreements preclude him from elaborating further. He was insistent, however, that any new team would not present a conflict of interest. Instead, his new venture, likely based out of Asia, would be his primary focus. The continent is a “huge untapped market” for the sport, in Lo’s view, amid the Americanisation of the sport witnessed at the weekend in Miami. An academy for drivers and academics alike is also a target. “To truly make F1 global, we cannot forget this part of the world,” he says. “There are races, but the penetration is not high and it’s wasted. “I would love to have an Asian team with a base in the Pearl River Delta [the wealthiest region in south China]. The initial few seasons would be tough but it’s important for the sport to have more exposure and commitment here. “It’d be great to have an academy here. Recruiting talents not just for F1, but aeronautics and legal avenues. For young people to be exposed to this kind of world, it could change someone’s life. “With [F1’s new regulations in] 2026 and the net-zero target of 2030, now is the perfect time to be involved behind the scenes.” Working in the shadows is just how Lo operates. Widely publicised as the “secretive” or “under-the-radar” billionaire – who has a net worth of $1.7bn (£1.3bn) according to Forbes – he covets privacy, despite a lucrative lifestyle which includes owning a suite of supercars and a collection of tip-top champagne, with a single batch costing $230m. “If I go into F1, you won’t see me,” he reveals. “It’s not my style. It’s also partly to do with my main business and working with clients. “In my view, the wealthier you are… you don’t go out and flaunt it. Well some do, most don’t!” McLaren CEO Zak Brown believes there will be at least four prospective teams interested in joining the sport, while F1’s regulations cater for only two more spots. Lo has been included in an initial application to play a financial role – even if he won’t be the face of said new team – and the FIA intends on making a decision about which teams will be granted a shot at the big time by the end of June. “By 2026, it will be a different world we live in and it’d be pretty amazing to be part of that change,” he concludes. “It’s now about looking at all the plans and making a decision truly from a financial point of view. “The skeleton is already there. It’s now just getting everyone to commit themselves.” Read More FIA formally opens applications for new teams to join F1 grid Andretti joins forces with General Motors to target Formula 1 entry FIA boss ‘surprised’ at ‘adverse reaction’ to Andretti’s F1 bid with Cadillac Aussie billionaire David Dicker enters race for new team to join F1 grid Ford to rejoin Formula 1 as engine partner for Red Bull from 2026

As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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It’s one of the golden rules of summer: everyone feels better with a tan. Whether your tan is from soaking up the rays or from a bottle, you’ll likely want it to linger as long as possible. Luckily, there are plenty of things you can do – before and after getting a tan – to prolong your glow. Of course, if your tan is from the sun, it’s important to be careful with UV rays. “Sunscreen is your best friend when it comes to safeguarding your skin from harmful UV rays. Choose a broad-spectrum sunscreen with an SPF of 40 or higher and apply it generously to all exposed areas of your body. Reapply every two hours, especially after swimming or sweating,” advises skincare formulator and founder of Skin Masterclass, Cigdem Kemal Yilmaz. “Seek shade during peak hours, typically between 12pm and 3pm, and wear protective clothing such as hats and sunglasses.” Real or fake, how can you make your summer tan last longer? Prep your skin beforehand The golden rule of tanning? “Exfoliate before you tan,” says Rachael Robertson, skincare specialist and founder of Bedew Skin. “This will remove the dead skin cells on the outermost layer of the skin giving you a fresh base to work with. Remember that the skin sheds naturally so if you do this before you tan, those outermost cells will stick around longer and so will your tan.” It’s then important to cleanse and moisturise your skin. Robertson says: “Wash thoroughly with your favourite body wash (look for products that are moisturising as this will help hold your tan) when you jump out [the shower] apply moisturiser to slightly damp skin, paying close attention to the backs of the arms, elbows, feet, knees and hands. “If you usually use a body oil, skip it if you are preparing to tan as this can break it down quicker if it’s fake, and may cause burning if it’s real.” Kimberley Medd, head of clinic at Face the Future, recommends moisturising at least 24 hours before applying fake tan. “Any closer, and you can affect the efficacy of the tan as the moisturiser will act as a skin barrier, meaning your tanning product may find it harder to penetrate the skin,” she says. Aveeno Skin Renewal Gentle Body Scrub, £9.99, Boots I Am Proud Sami The Duck Scalp & Body Brush, £8.95 Moisturise afterwards “The best ingredients to prolong your tan are those that moisturise and hydrate, such as squalene, shea butter, vitamin E and glycerin,” says Robertson. Yilmaz agrees with the idea of keeping your skin as hydrated as possible post-tan. “Regularly moisturising your body and face helps maintain optimal skin health and prevents dryness, flakiness, and premature ageing,” she says. “I suggest going for moisturisers that contain ingredients like niacinamide, hyaluronic acid and glycerin, which help retain moisture and provide a plump, radiant appearance.” If you have been in the sun, hydration is even more crucial, Yilmaz says: “After a day of sun exposure, treat your skin with a hydrating after-sun lotion with aloe vera and allantoin to sooth the skin and replenish lost moisture.” And if you want to cheat the system a bit, Robertson adds: “A great tip is to top your tan up with a gradual tanning moisturiser each day so you get the benefits of the moisturising ingredients and a sneaky top-up.” Perricone MD High Potency Hyaluronic Intensive Body Therapy, £51 Arran Apothecary Aloe Vera Body Lotion, £14.50 Bondi Sands Skin Illuminator Gradual Tanning Lotion, £13.99 Don’t strip away your tan “To extend the lifespan of your summer tan, keep your skin moisturised using a lightweight, non-greasy lotion,” says Yilmaz. “Avoid prolonged exposure to chlorinated water as it can fade your tan faster.” If you’ve fake tanned, Medd says: “You should wait three to four days after tan application before you exfoliate to avoid the tan becoming patchy or fading. Exfoliating is a key part of keeping an even, buildable tan as you’re able to remove the dead skin cells for reapplication.” Consider your diet Did you know a healthy diet and drinking plenty of water could help prolong your summer glow? “A balanced diet rich in antioxidants, vitamins, and minerals promotes skin health and radiance,” Yilmaz notes. “I suggest incorporating fruits and vegetables like berries, tomatoes, spinach and kale into your meals, as they contain essential nutrients that protect against sun damage and nourish your skin from within. She continues: “Drink plenty of water to keep your skin hydrated from the inside out. Proper hydration not only helps maintain the elasticity of your skin but also aids in detoxification, ensuring a healthy and vibrant complexion. Aim for at least eight glasses of water per day, and increase your intake when spending time in the sun.”

Zendaya recreated one of Naomi Campbell’s iconic Louis Vuitton ads against a surprising backdrop. The actor’s signature stylist, Law Roach, took to Instagram on 2 October to share the moment of Zendaya posing with the black and brown purse, which had the iconic logo for the luxury brand on it. In the video, the Euphoria star could be seen holding up the handbag and striking a pose, while standing in an elevator. Roach proceeded to film the actor, as she went on to slightly arch her back and look up towards the ceiling. She had the bottom of the purse placed on the palm of one hand and held the bag’s straps with her other hand. There was also a special meaning behind the elevator video, as it recreated one of Campbell’s 2004 Louis Vuitton photoshoots, in which she was holding the same multi-coloured bag as Zendaya. “Giving a little @naomi this Monday afternoon. Top and bag from @louisvuitton SS 2004,” Roach wrote in the caption, referring to Zendaya’s gold shirt with puffy sleeves, which she paired with blue jeans. In the ad, Campbell was also wearing the same shirt. In the initial photo shoot, Campbell could be seen with her hands on her hip, and the Louis Vuitton bag on her arm. She paired her shirt with matching gold underwear, while she had her hair in a high ponytail, and was wearing red lipstick. Along with writing four red heart emojis in the comments of Roach’s post, the model also re-shared the video to her own Instagram Story on 2 October. Many famous faces and fans also went to the comments of the stylist’s post to praise Zendaya’s recreation of Campbell’s photoshoot. “This just made my day,” Marc Jacobs wrote, along with a red heart emoji, while another fan added: “Obsessed is an understatement.” “LITERAL SLAY. Naomi x Zendaya by Law Roach will break the internet,” a third wrote. The Dune star’s elevator photoshoot came shortly after she attended Louis Vuitton’s Spring/Summer 2024 show during Paris Fashion Week. For the occasion, she wore a white gown with a plunging neckline and double zipper detail on the front. The zipper dress was zipped up from her stomach to her thighs, allowing the dress to showcase its slit. For accessories, Zendaya opted for a series of gold rings and bracelets, while she had her straightened hair down and wore pink lipstick. Along with the Disney Channel alum, some of the celebrities on the star-studded guest list for the show included Cate Blanchett, Gemma Chan, Jaden Smith, and the creative director of Louis Vuitton’s menswear, Pharell Williams. Read More Zendaya dispels Tom Holland engagement rumours: ‘You think that’s how I would drop the news?’ Law Roach, the image architect, rethinks his own image with a New York Fashion Week show Zendaya opens up about her private love life with Tom Holland Zendaya dispels Tom Holland engagement rumours Linda Evangelista describes relationship with Gerald Marie as a ‘MeToo marriage’ Meet Shiatzy Chen: The ‘Chanel of China’

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This week, six fashion influencers found themselves the subject of internet scrutiny. The group had gone on a trip to Shein’s “innovation center” in Guangzhou, China, and the videos many posted to social media of clean facilities, spacious work areas, and happy employees painted a very different picture than previous reporting on the fast fashion brand’s questionable production practices. In 2022, a Channel 4 investigative report found that workers at Shein factories were paid as little as 2 cents per piece while working as long as 18 hours a day. More recently, the United States Congress questioned whether the brand’s supply chain includes forced labor. In response, the brand has often deflected, saying they will increase auditing and training.

Lewis Hamilton and Max Verstappen are among 10 drivers who will be absent from first practice at the Abu Dhabi Grand Prix on Friday. Last year, Formula 1 implemented a mandatory programme in which each car has to be driven by a rookie – defined as a driver who has started two or fewer F1 races – in at least one practice session per season. A lot of teams and drivers have left it to the 22nd and final race of the season to sit out, with Charles Leclerc, Lando Norris and Sergio Perez also missing out on FP1 at the Yas Marina Circuit. Formula E champion, 28-year-old British driver Jake Dennis, will fill in at Red Bull alongside F2 driver Isack Hadjar. Two British 18-year-olds will also be in the cockpit: Oliver Bearman will once again drive for Haas after making his F1 practice debut in Mexico last month, while Formula 3 runner-up Zak O’Sullivan will drive Alex Albon’s Williams car. Danish driver Frederik Vesti, currently second in the F2 standings ahead of this weekend’s finale in Abu Dhabi, takes Lewis Hamilton’s place. He also drove in George Russell’s car in Abu Dhabi. American driver Pato O’Ward will drive in Norris’ McLaren, while 2022 F2 champion Felipe Drugovich will fill in for Fernando Alonso on Friday. Israeli-Russian driver Robert Shwartzman replaces Leclerc at Ferrari . Jack Doohan and Theo Pourchaire, Alpine and Alfa Romeo junior drivers respectively, will also have a chance to impress in first practice. AlphaTauri are the only team not running a rookie driver on Friday, with Liam Lawson and Hadjar having driven in practice/race sessions already in 2023. McLaren’s Oscar Piastri and Williams’ Logan Sargeant are rookies anyway, so is not required to forgo a practice session this season. The purpose of the young driver programme is to give inexperienced drivers time out on track in an F1 car, as well as giving them the opportunity to build up the requisite super-licence points in order to compete in F1 in the future. Read More Hamilton ‘made contact with Red Bull and Ferrari’ before signing new Mercedes deal Guenther Steiner to produce new hit ‘workplace comedy’ show F1 Juniors broadcast an admirable idea – but all kids want to be is grown up