Formula 1 will produce the television coverage of the Monaco Grand Prix next week – ending a longstanding grip on the event from local broadcasters. F1 produces the world feed for every race on the calendar, with Monaco previously being the anomaly among a season of 22 races in 2023 – a figure which has dropped from 23 after Imola’s cancellation this weekend due to flooding in the Emilia Romagna region. Local TV station Tele Monte Carlo had been the producers of one of the sport’s most famous races, but F1 will now control the broadcasting of the event, including the world feed. The local hosts have been criticised in recent years for their feed, with examples of key action being missed and shots shown at random times. A memorable instance was in 2021, when a battle for position between Sebastian Vettel and Pierre Gasly after a pit-stop was cut-out for a random replay of Lance Stroll’s car running wide at the swimming pool chicane. The event’s production is now set to improve by F1 moving it in-house, with new and improved angles in addition to traditional shots around the twists and turns of the principality. Monaco has been out on its own in locally producing their F1 race for the last 11 years, since Fuji Television stopped producing the Japanese Grand Prix in 2011. Previous to that, F1 gradually took the reigns at grands prix around the world from local hosts to in-house production. 2023 marks the first in a three-year deal between F1 and the Automobile Club of Monaco (ACM), in the short-term stamping out doubts about the future of the blue-ribbon race. Red Bull’s Sergio Perez won last year’s Monaco Grand Prix in wet conditions. The Mexican trails team-mate Max Verstappen by 14 points heading into this year’s race. Hometown favourite Charles Leclerc will be eyeing his first ever podium at a race he has notoriously struggled at since his F1 debut in 2018. The Ferrari star has secured pole positions in the last two years but was unable to take to the start line in 2021 due to a mechanical failure and a pit-stop blunder in 2022 meant he finished fourth. Read More F1 race schedule: What time is the Monaco Grand Prix next Sunday? Lewis Hamilton and Mercedes are the biggest losers from Imola Grand Prix cancellation F1 Emilia Romagna Grand Prix cancelled after heavy flooding in region Will Imola Grand Prix be rescheduled?

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A mother has gone viral after she sent out some hilariously blunt birthday invitations for her twins’ fifth birthday party. In a recent video posted to her TikTok, the parent, Natalie LeClaire, shared a picture of the now-viral invitation that her son received. As she described the note as “hilarious,” she shared a picture of the invite and recited what the beginning of it said. “This event is brought to you by Pinterest fails and the dollar store, so please set your expectations appropriately,” the note read. “As requested, the theme will be unicorns but with rainbows and maybe bats. But there should be princesses, also Minnie. But we need dancing lights, so dress accordingly.” The invitation went on to hilariously describe what parents should pack for their children, before attending the party. “Please pack a bathing suit, puddle jumpers, etc, in case your sweet baby angels decide our original plan sucks, and the pool would be a better time,” the note continued. The mother also invited fellow parents to the party, before noting that she’d understand if the adults say no to attending. “If you would like to drop off and run, we support that entirely,” the parent quipped in the letter. “If you would like to stay, we will provide adult juice and deny any offers to help, to be polite. But deep down, we want to support you. You do you.” Ms LeClaire, who’s based in Ontario, Canada, concluded her video by noting that she and her son are going to the party. “Needless to say, we will absolutely be attending because these are my people,” she said. “This is the kind of mom that I can be friends with.” Along with Ms LeClaire’s son’s name, the invite also had Minnie ears, bats, unicorns, princesses, and a rainbow drawn on it. As of 15 June, the video has more than 5.1m views, with many TikTok users in the comments applauding the honest thoughts that were put in the invitation. “This is incredible. It’s what we’re all thinking when hosting kids parties,” one wrote, while another added: “Do they realise how many people will now be emotionally attending this party?” A third wrote: “I’m glad a parent is finally lowering the standards/expectations because I’m done with these Pinterest/IG inspired kid parties.” Other people also poked fun at the seemingly open-ended dress code at the child’s party. “I think you should go all in and make sure you wear an outfit that hits every theme point. And from a dollar store,” one wrote. @not.just.nat #greenscreen These are my people. #birthdayparty #partyinvitations #parenting #funny #hilarious #adultjuice ♬ Comedy Music - Nissa “Can’t wait to see how everyone interprets ‘dress accordingly.’ Someone better be dressed like a bat princess,” another added. During an interview with Today, the mother who created the invitation, Carys Roberts, noted that the party will be held next month, for her twin daughters, Edie and Elle. She also shared that she came up with the invites pretty quickly, in hopes of amusing some of her fellow parents and making sure that they weren’t too worried about what gifts to get. “Ultimately, I just didn’t want anyone to stress about gifts. The last thing we want is for people to be spending a lot of money. We’re really low-key,” she said. “I’ve received a lot of great feedback and I’m truly thrilled that people thought the invitation was so relatable and funny.” Speaking to Today, Ms LeClaire went on to emphasise that she loved the invitation when she first noticed it. “I started reading it and my jaw dropped. It was so honest and straight up. I was like, ‘I need to be friends with this person.’” The Independent has contacted Ms LeClaire for comment. Read More Mother sparks viral debate for ‘shaming’ parent who refused to give her daughter a slice of cake Woman, 50, to become a surrogate mother for same-sex couple Father sparks debate over his ‘petty’ feud with an 8-year-old about her pool Mom reveals one regret after parent refused to give her child cake amid viral debate Mother sparks debate over parent who wouldn’t give daughter cake Drew Barrymore slams tabloids that claimed she ‘wished’ her mother was dead

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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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