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Florida A&M University football coach Willie Simmons has suspended "all football related activities" after an unauthorized music video was shot inside the locker room, he said Friday on Twitter.

Lewis Hamilton said he held his breath for the 76.6 seconds it took him to capture his first pole position in 595 days for Sunday’s Hungarian Grand Prix. The seven-time world champion held off Red Bull foe Max Verstappen by just three thousandths of a second as he danced his Mercedes to top spot in an exhilarating qualifying session at the Hungaroring. Lando Norris finished third following another impressive afternoon for the rising McLaren star, one spot ahead of his team-mate Oscar Piastri. George Russell managed only 18th on a day to forget for the Mercedes man. Hamilton’s one-lap triumph here – described as a work of art by his old rival Nico Rosberg – is his first since the penultimate fixture of the contentious 2021 season in Saudi Arabia, 33 races ago. The following round in Abu Dhabi – where Hamilton was denied a record eighth world title by Michael Masi’s controversial refereeing – marked the last time he started a race from the front row. Verstappen began from pole on that contentious evening in the desert. On Sunday, it will be Hamilton’s turn. Hamilton roared with delight over the team radio before holding his head in his hands and then saluting the raucous crowd as he stood on top of the front-right tyre of the Mercedes machine which carried him to his ninth pole in Hungary and 104th in all. A cursory handshake for Verstappen followed. “I’ve lost my voice from shouting so much in the car,” said Hamilton, moments after stepping out of his cockpit. In the official press conference reserved for the top-three drivers, Hamilton added: “I forgot what it feels like to sit in this spot. He (Verstappen) has been hogging it for a while. “I don’t think I breathed for the whole lap, I held my breath. I was so out of breath at the end. It is an extraordinary feeling. “I have not been here for such a long time. Even with the success I have had before, and this is my 104th pole, it feels like the first. It is hard to explain how special it feels.” Hamilton trailed Verstappen by 0.126 sec prior to the concluding runs. But he usurped the Dutch driver, who failed to improve on his last lap, with his final throw of the dice. He was the last man to cross the line. “I witnessed those special moments and the days he used to have, and today was one of those,” said Rosberg, who beat Hamilton to the 2016 title. “That lap is like perfection, it is art. Only Lewis Hamilton can do that.” Hamilton has won more times in Hungary than anybody else, and claimed his first victory in Mercedes colours at this venue a decade ago. “Last year we were nowhere,” said Hamilton. “I have always had belief that if we apply ourselves the right way we would get there, and it was just a question of how long that would be? “But we started this season with the twin sister or twin brother of the previous year’s car. It felt identical and that was worrying. “When you lose that confidence you shed a lot of time. I had no confidence in the car. It was so nervous, and it felt like I was treading on eggshells. “I started out this season with very little confidence, but bit-by-bit I got the thing on the right tracks, so the confidence has finally come back. “We have been on this journey of undoing the wrong decisions we have taken and it has taken far longer than we hoped, but we are starting to see those benefits.” Converting his 104th pole into his 104th victory will not be an easy task for Hamilton. Verstappen has won eight of the 10 rounds so far and his Red Bull team are unbeaten this season. “We tend to have decent race pace,” concluded Hamilton. “Max’s race pace yesterday in practice was quite extraordinary. They were quicker than us. “But if there is a way to hold position then maybe there is a fighting chance for us. I am as keen as I am to win tomorrow as I did for my first win in Montreal in 2007.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice Like someone cut my heart out – Claire Williams on sale of father’s F1 team Daniel Ricciardo dreaming of Red Bull return ahead of F1 comeback

Lewis Hamilton insists Red Bull’s pace advantage has reduced after the Mercedes star claimed a surprise pole position at the Hungarian Grand Prix. The 38-year-old, whose previous F1 pole was back in December 2021 in Saudi Arabia, beat Max Verstappen to top spot in Budapest by 0.003 seconds in a thrilling end to qualifying. It was Hamilton’s 104th pole position – 18 months after his 103rd – and his ninth at the Hungaroring, breaking the record for the most pole positions at one circuit. While sceptical of his chances tomorrow, the seven-time world champion believes Red Bull’s significant pace has dropped off in the last few race weekends. “Honestly I think they’ve [Red Bull] slowed down from the beginning of the year,” he said. “Where’s the DRS advantage gone? But in the race they’re still the quickest, it’ll be very hard to beat them tomorrow. “But it’s definitely interesting to see some of the deficits and see how it’s changed race-to-race.” Hamilton was elated after the pole position though, and he will line-up alongside Verstappen on the front row for the first time since the infamous end to the 2021 season in Abu Dhabi. “It feels like my first pole, believe it or not,’ Hamilton said. “Feels strange to say that with 104. I don’t remember the last time it feels so long ago! “We weren’t expecting that going into the weekend, car felt terrible yesterday. “I just sent it! Nothing to lose. Threw it into the high-speed corners, it was a great, great lap!” Lando Norris qualified third for McLaren, with his team-mate Oscar Piastri in fourth. Read More F1 grid: Starting positions for Hungarian Grand Prix Lewis Hamilton claims long-awaited pole with brilliant lap at Hungarian Grand Prix F1 Hungarian Grand Prix LIVE: Qualifying updates and results Sergio Perez crash in Hungary practice a sign of the times F1 grid: Starting positions for Hungarian Grand Prix

Lewis Hamilton raised the prospect of springing a surprise pole position at the Hungarian Grand Prix after finishing fastest in final practice. The seven-time world champion ended the concluding one-hour running before qualifying at the Hungaroring 0.250 seconds clear of Red Bull’s Max Verstappen. Verstappen, who has won eight of the 10 rounds so far and six in succession, complained about the handling of his Red Bull. “There is no f****** grip,” said the frustrated two-time world champion over the radio. Sergio Perez took third spot in the other Red Bull, 0.263 sec adrift of Hamilton, with Haas’ Nico Hulkenberg and McLaren driver Lando Norris fourth and fifth respectively. Hamilton’s Mercedes team-mate George Russell finished sixth three tenths back. Hamilton only finished 16th on Friday, describing his machine as “at its worst”. But the 38-year-old, who has won more times at the Hungaroring than anybody else and captured his first victory in Mercedes colours at this venue a decade ago, led the way on Saturday to suggest he might be a contender heading into the remainder of the weekend. Elsewhere, Daniel Ricciardo, back on the grid as a replacement for Nyck De Vries, clocked the 18th quickest time. His new AlphaTauri team-mate Yuki Tsunoda was 20th and last. Qualifying for Sunday’s 70-lap race starts at 4pm local time (3pm BST).

Amy Dowden has shared her gratitude for the kind words she’s received from fans after revealing more about her cancer diagnosis. The Strictly Come Dancing professional dancer, 32, told fans she’d been diagnosed with breast cancer in May. She underwent a full mastectomy to treat the disease shortly after. Dowden had been waiting to discover what further treatment she’d need, having noted that chemotherapy would affect whether she’d compete on this year’s Strictly. In an Instagram Live chat with breast cancer survivor and Paralympic gold medallist Erin Kennedy for the charity CoppaFeel! on Friday (21 July), Dowden spoke out about being told she’d need chemotherapy after more tumours were discovered following her mastectomy. “For me my journey everything changed,” she explained. “I was originally going to have a lumpectomy, radiotherapy and hormone treatment. But then, after my MRI, they found another tumour so then it changed into a mastectomy and then, after my mastectomy, unfortunately, they found even more tumours. “They found another type of cancer and then they told me I needed chemo – for me that was a massive blow,” she continued. “It wasn’t in the plan, originally – and I know the plan you can’t get fixated on.” Dowden admitted that she had reservations about beginning chemotherapy as she feared it would interfere with her dance practice. “For me, straightaway, it was my dancing – like, you can take away my boob but you can’t take my dancing away from me and that’s what I get really upset about,” she recalled. Though Dowden had hoped to return to Strictly this year, the effects of the chemotherapy mean that she will not return in a competitive capacity for the forthcoming season. She added: “This year, it means I’m not going to be able to dance with a celebrity on Strictly, but I’m in such regular contact with the team – the BBC have just been utterly incredible.” After the live broadcast ended, the performer shared an additional message on her Instagram stories thanking everyone for the “love and support” that has been directed her way. She wrote: “I’ll tackle this next step the best I can and very blessed to have the love and support of my family and friends along with you guys. “The rest of the year looked very different to what was planned but hopefully I’ll enter 2024 cancer free and I’ll never take anything for granted and promise to live life to the full.” Dowden joined Strictly in 2017, and has competed in every series since, reaching the final in 2019 with kids’ TV presenter Karim Zeroual. Read More Tim Shaddock rescue: Ben Fogle offers to pay for Australian sailor and dog to be reunited after emotional separation Father sparks outrage for calling son ‘spoiled’ after 23-year-old said he can’t throw wedding for under $7,000 Fans defend Prince Harry and Meghan Markle amid breakup rumours Researchers warn after 25 types of toxic flame retardant found in human breast milk Mother calls out ‘double standard’ after husband is praised for doing ‘bare minimum’ Couple praised after sharing intimate bathroom TikTok: ‘The reality of birth’

The Formula 1 paddock returns to Budapest this weekend for the Hungarian Grand Prix at the popular Hungaroring circuit. Max Verstappen is looking for a seventh grand prix victory in a row at a track where he won last year from 10th on the grid. The Dutchman is cruising to a third world championship this season, currently holding a 99-point to Red Bull team-mate Sergio Perez in second. EXCLUSIVE INTERVIEW: Daniel Ricciardo is back – and this time he wants to go out on top Yet the biggest talking point this weekend is Daniel Ricciardo’s return to the grid with AlphaTauri. The Australian, dropped by McLaren last year, replaces Nyck de Vries for the remainder of this season and starts at a track where he claimed his second F1 victory in 2014. Lando Norris will be hoping to back up his strong performance for McLaren at Silverstone two weeks ago, a race where Lewis Hamilton finished third for Mercedes. Hamilton is an eight-time winner in Hungary. On Friday, Charles Leclerc was quickest in second practice after Sergio Perez crashed in first practice. Follow live updates from the Hungarian GP with The Independent Read More Lewis Hamilton reacts to Nyck de Vries axing: ‘That’s how Red Bull work’ Daniel Ricciardo is back - and this time he wants to go out on top Nyck de Vries breaks silence after AlphaTauri exit

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We all love a good barbecue but sometimes we want something a little more than overcooked burgers and soggy salads. There’s no reason you can’t be adventurous when cooking al fresco, says Farang chef Sebby Holmes. When cooking chicken over a fierce heat, for example, it’s always best to marinate or brine it first. That’s what makes the chicken green curry below so packed full of goodness by the time it hits the barbecue. The same goes for the grilled tiger prawns and citrus som tam salad. A widely eaten salad in Asia, the som tam’s clementine adds a natural sweetness to the juices of the grilled prawns, making this a stand out dish. When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. The smoky aubergine, pickled cucumber and sesame salad with runny duck eggs is the perfect accompaniment to a barbecue, and also delicious served with steamed rice as a main. Barbecue chicken green curry When cooking chicken over a fierce heat such as a barbecue, it’s always best to marinate or brine it first. Now, you can honestly spend a lifetime researching the brining process and some people do, however we don’t have time for that! Suffice to say that by leaving raw meat in contact with salt and/or sugar and moisture before cooking, you allow it to take on flavour. This recipe uses the green curry paste to marinate the chicken, meaning it’s packed full of goodness by the time it hits the barbecue. Serves: 2 Ingredients: 20g coconut oil (vegetable oil can also be used instead) 100g green curry Payst 3g kaffir lime leaves, torn a little to release their flavour 10ml fish sauce (if using Payst no seasoning is necessary as it is pre-seasoned) 10-15g palm sugar (if using Payst no seasoning is necessary as it is pre-seasoned) 200ml chicken stock 1 tin coconut cream 4 free-range chicken thighs on the bone (400-600g total weight) 100g new potatoes, sliced in half 80g baby sweetcorn, sliced at an angle 80g green beans, sliced in half lengthways 10g krachai wild ginger, peeled and julienned (if you can’t find this, use the larger, more common ginger) 10g Thai sweet basil A piece of wood for smoking on the BBQ (my favourite is hickory) Method: Heat the coconut oil in a large saucepan over a high heat, then add the green curry paste and kaffir lime leaves and stir regularly until the paste begins to split like scrambled eggs – this will take a few minutes. You will notice that the smell of the ingredients changes from raw to fragrant. At this point, add 10ml fish sauce and allow it to cook into the paste for 1 minute (don’t add too much as it is strong and you can always add, but never take away). Next, add the sugar and cook for a minute or so until melted and beginning to caramelise – this is noticeable as the paste begins to darken. Now it’s time to loosen the curry with liquids. Add half the chicken stock and 100ml of the coconut cream to the pan, then remove from the heat and allow to cool. When cool, use a little of the curry to marinate the chicken thighs; use enough to coat them, then refrigerate the chicken to allow the flavours to infuse for a minimum of 2 hours, but ideally overnight. Light the barbecue and wait for the coals to glow red. Place the piece of wood onto the coals and allow to set alight and begin to smoke. At this point, add the chicken thighs skin-side up and cook for 3-4 minutes on one side, lowering the BBQ lid so that the meat is engulfed by the smoke. Turn the chicken pieces over and repeat the process until the skin is crispy and golden brown and the chicken is piping hot. Next, return the remaining green curry to the pan and bring back to a simmer. Add any excess from the marinated chicken, then add the remaining stock. Add the potatoes and cook for about 8 minutes until they begin to soften. Add the sweetcorn and green beans and cook for a further 5 minutes until all the vegetables are softened but still retain a little bite. Add the hot chicken thighs, the remaining coconut cream and the krachai and basil. Check you are happy with the seasoning, add a little more fish sauce, sugar or coconut milk if needed and serve immediately. This dish is best served with steamed jasmine rice. Grilled tiger prawns and citrus som tam salad Som tam has fast become one of the most widely eaten and popular salads to come out of Asia. It originates from Lao, but now has many well-known variations from all over. This version is one I created for Farang. The use of clementine, which adds a natural sweetness, along with the juices of the grilled prawns, makes it a stand out dish. Try it with some sticky rice and some of our ginger and green sweet chilli dipping sauce for a proper feed. Serves: 2 Ingredients: 8-10 prawns, cleaned, deveined and outer shells removed 1 tsp fish sauce 1 tsp vegetable oil 4 garlic cloves, peeled 2 tsp dried shrimp A pinch of Maldon sea salt 1 tbsp peanuts, fried or roasted 3 red bird’s-eye chillies (more if you like it spicy) 10g green beans, chopped in 2 30g cherry tomatoes 200g shredded green papaya (can be found in most Asian supermarkets) 10-15g palm sugar 20ml thick tamarind water Juice of 2 limes ½ lime, chopped with the zest on Juice of 1 clementines Method: Coat the prawns in the fish sauce and oil, then place them on a hot grill for 2-3 minutes until the side in contact with the heat has turned pink. Turn the prawns over and repeat on the other side until they are hot throughout. Remove from the heat and set aside. Pound the garlic and dried shrimp in a mortar and pestle, using the salt as an abrasive. Then pound in the peanuts to break them up just enough to mix through the salad; be careful not to over-pound them or they will turn into peanut butter. Next, one by one, add the chillies, green beans, tomatoes, grilled prawns and papaya to the mortar, bruising them as you go to distribute the flavours. Add the palm sugar, tamarind water, lime juice, chopped lime and the juice of 1 clementine. Give the salad a final bruising to ensure that all ingredients are packed full of the flavoursome dressing, making sure that the palm sugar has completely dissolved in the dressing, otherwise someone will get an unexpected sweet mouthful. Taste the dressing to check that it suits your tastes – it should be sweet, salty, sour and spicy with a hint of bitterness from the lime zest. Adjust the seasoning if necessary, then serve. Smoky aubergines, pickled cucumber and sesame salad with runny duck eggs When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. This salad, a perfect accompaniment to a barbecue and also delicious served with steamed jasmine rice as a main, uses a runny egg to contribute to the dressing. I’ve used Thai purple aubergines, which are thinner and easier to grill evenly in a short time. You can also use ordinary aubergines, but they may need a little longer on the fire. Serve drizzled in our burnt chilli dipping sauce to add an extra level of flavour. Serves: 2 Ingredients: 4 Thai purple aubergines (these can be found in most Asian supermarket, however, the larger, more popular, aubergines can be used instead) 2 duck eggs 10g jasmine rice 10g mint, torn 10g coriander 10g Thai shallots, peeled and thinly sliced (banana shallots can be used) 1 tsp toasted sesame seeds For the pickle: 2 tbsp caster sugar ½ tsp table salt 50ml distilled white vinegar ¼ cucumber, thinly sliced For the dressing: Juice of 3 limes Juice of 2 clementine 2 tsp fish sauce (seaweed sauce can be used as a vegetarian substitute) ½ tsp chilli powder (a little less if you don’t like things too spicy) 2 tsp caster sugar 3 tsp tamarind water Method: Light the barbecue and place the whole aubergines directly onto the hot coals, or near the hottest part of the grill if you’re using a gas barbecue. Keep a close eye on them and turn them over frequently, ensuring that the heat from the coals is distributed evenly. The aubergines are ready when they are soft to the touch, with charred and blistered skins. When cool enough to handle, peel off the skin. If you are not using a barbecue, crank the oven right up to full blast and bake the aubergines until the skins are charred and the flesh is soft – this will take 20-25 minutes. Meanwhile, soft-boil then peel the duck eggs. An average-sized egg takes 6-7 minutes to cook on a rolling boil. I cook mine in salted water, then transfer them into ice-cold water with a splash of olive oil. If you peel the eggs in the water, the oil gets between the shell and the flesh, making them easier to peel. Once peeled, set aside at room temperature. Put the rice in a dry frying pan and lightly toast on a medium heat, shaking the pan constantly until the grains have turned golden brown and release a lovely aroma. Pound the rice into a powder in a granite mortar and pestle, or use a spice grinder. Make sure to grind the rice to a powder as it will be used to add texture to the salad; it will be crunchy if the grains are too coarse. Next, make the pickle. In a medium saucepan, gently heat the sugar, salt and vinegar together with 50ml cold water until the sugar has dissolved. Be sure to keep stirring so that the sugar dissolves without heating the water too much. Remove from the heat and add the cucumber, then refrigerate. Make the dressing. In a bowl, mix the lime and clementine juices, the fish sauce, chilli powder, sugar and tamarind water. Taste and adjust the dressing to cater to your own taste buds: it should be sweet, salty, sour and hot, with an edge towards the salt and citrus. When you’re happy with the flavour, add the aubergines, mint, coriander, shallots and the pickled cucumber (straining any pickling juices before adding), then gently fold together, leaving the aubergines whole if you can be delicate enough. Put the aubergines on a serving plate and place the duck eggs on top. Using the tip of a knife, pierce a hole in the eggs and break them open with your fingers, releasing the runny yolks so that they ooze into the salad. Sprinkle the salad with the rice and sesame seeds and add a tiny pinch of salt onto the runny egg yolks as a surprise burst of flavour. Serve with steamed jasmine rice for an extra fill.

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EssilorLuxottica, the world’s biggest eyeglass manufacturer, was sued over claims it and other luxury makers schemed to inflate