Media mogul Ted Turner didn’t hesitate to alter classic Hollywood movies, claiming: “The last time I checked, I owned the films.”

After a stalled bid to join Formula One, Porsche AG is getting into boats. The German automaker announced

The former head of the US safety agency that investigates major industrial accidents improperly charged the government for

Virgin Galactic Holdings Inc. sent paying customers to the edge of space for the first time, a milestone

Fans of Diet Coke have reacted with despair at reports that the World Health Organisation (WHO) may catagorise aspartame – an artificial sweetener in the drink – a potential carcinogen. It was reported on Thursday (29 June) that the health organisation’s cancer research unit, the International Agency for Research on Cancer (IARC), is preparing to label aspartame as potentially cancerous from July. Aspartame is a low-calorie artificial sweetener that is approximately 200 times sweeter than sugar and is used in a huge number of soft drinks, including Diet Coke, Pepsi Max, Diet Irn Bru, and Sprite Zero, among others. It is also used in foods such as chewing gum, candy, breakfast cereal, frozen desserts and puddings, and gelatins. Although the IARC’s ruling on the sweetener remains confidential until July, Diet Coke fans are already wondering if they might have to give up their favourite fizzy drink. “If they interfere with Diet Coke it will be the final straw for me I’m afraid,” one person warned. Another joked they have already “drunk the Diet Coke equivalent of swimming at a superfund site” in their lifetime. “You can take away my Diet Coke when you pry it out of my cold dead hands,” a third mordantly added. “Listen, if you’re going to take away Diet Coke from us, you better be prepared for 72 per cent of women aged 25-45 to quit their jobs,” another person claimed. “That’s all I’m saying. *Cracks open third Diet Coke before noon*” Others appeared smug that they had never switched from regular full-fat Coke – which contains around 10.6g of sugar per 100ml, equating to 35g per 330ml can – to the low-sugar version. One person referred to a scene from hit series Friends that showed Chandler (Matthew Perry) shouting: “I knew it!” Another said: “I told you all that Diet Coke was just as bad as regular Coke.” The IARC is expected to make its decision over aspartame public on 14 July, the same day as the Joint WHO and Food and Agriculture Organisation’s Expert Committee on Food Additives (JECFA), which is also reviewing aspartame use this year. JECFA has said it is safe to consume aspartame within accepted daily limits since 1981. An adult weighing 60kg (132 pounds) would have to drink between 12 and 36 cans of diet soda every day to be at risk, a view widely shared by national regulators. The additives committee “conducts risk assessment, which determines the probability of a specific type of harm (eg., cancer) to occur under certain conditions and levels of exposure”. The review of aspartame comes after a study conducted by experts from the French National Institute for Health and Medical Research, and Sorbonne Paris Nord University, published on March 2022, claimed it could increase the risk of cancer in people who consume it. But previous large-scale studies on humans have not revealed similar associations. A separate study published last December found that aspartame was linked to anxiety in mice. The deputy chief scientific adviser of the UK’s Food Standards Agency, Rick Mumford, commented on reports and said: “Our view is that the safety of this sweetener has been evaluated by various Scientific Committees and it is considered safe at current permitted use levels. “The IARC report has not yet been published and, when it is, it will be examined by the JECFA, who will put together a risk assessment by the end of July. We will closely study JECFA’s report and decide whether any further actions are needed.” The Independent has contacted Coca-Cola for comment. Read More Walk this way... but not like that: How men’s walks became sexualised Colleen Ballinger: Everything we know about the ‘grooming’ allegations against YouTuber Miranda Sings Kevin Costner’s estranged wife says she’ll move out of their $145m home on one condition ‘My small rash turned out to be a parasite living in my leg after a beach trip’ Chrissy Teigen welcomes fourth child – how does surrogacy actually work? Heart disease digital check-ups for over 40s being rolled out

In Scandinavia, we are famous for our cinnamon and cardamom buns, made with a soft, yeasty dough,” says Trine Hahnemann, author of Simply Scandinavian. “I decided to try them with rhubarb in place of the spices, since it is a local vegetable for me. Just like the original, these buns are soft, sweet and sticky.” Rhubarb sticky buns Makes: 14-16 Ingredients: For the buns: 300g rhubarb 100g caster sugar 50g fresh yeast, or 10g fast-action dried yeast 200ml lukewarm whole milk 100g full-fat crème fraîche 1 egg, lightly beaten 650g strong white flour, plus more to dust 1 tsp sea salt flakes 100g salted butter, softened For the filling: 100g salted butter, softened 50g caster sugar 100g marzipan, grated Method: 1. Cut the rhubarb into one-centimetre pieces, place in a saucepan with 50 grams of the sugar and bring to the boil. Cook for five minutes, then drain through a sieve placed over a heatproof bowl. Return the juice to the pan, bring to the boil once more and cook down until you have a syrup. Leave to cool. 2. Dissolve the yeast in the lukewarm milk in a bowl, then stir in the crème fraîche and egg. Next, mix in the flour, the remaining 50 grams of sugar and the salt. Knead the butter, little by little, into the dough, then knead well on a floured work surface until smooth. 3. Put the dough in a bowl, cover with a tea towel and let it rise for one to two hours, or until doubled in size. 4. Make the filling by mixing the butter, sugar and marzipan into a smooth paste. 5. Line some baking sheets with baking parchment. 6. Tip the dough out on to a floured work surface and roll it into a rectangle measuring about 40 x 30 centimetres. Spread the filling evenly over half the dough, then arrange the cooked rhubarb pieces on top of the filling. Fold the plain side over the filled side, then cut across into two-centimetre strips. 7. Take each strip and twist it, then roll each twist into a spiral. 8. Place the rhubarb buns on the prepared trays, pressing down on each so they spread slightly. Cover and leave to rise for 30 minutes. 9. Preheat the oven to 180C/350F/gas mark 4. 10. Bake the pastries for 25-30 minutes, then remove from the oven and brush with the rhubarb syrup. Leave to cool on a wire rack before serving. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More 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 Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town

A Norwegian tradition at weddings. In the old days, in small towns in Norway, all the women would gather together to make really big potato pancakes to be eaten at wedding breakfasts!” says Trine Hahnemann, author of Simply Scandinavian. “This recipe takes a little planning because you need to prepare the potatoes the day before to allow their starch to settle, in order to be able to roll out the dough.” Potato pancakes Makes: 10 Ingredients: For the pancakes: 500g peeled potatoes 50g salted butter 50g full-fat crème fraîche 1 tsp sea salt flakes 175g plain flour, plus more to dust Freshly ground black pepper For the topping: 200g spinach 4 tomatoes 1 onion, sliced 1-2 tbsp salted butter 2-3 tbsp full-fat crème fraîche Method: 1. The day before you want to make the pancakes, boil the potatoes until tender. Drain them, then pass through a potato ricer into a bowl and add the butter, crème fraîche and salt, with some pepper. Mix well, then cover and refrigerate overnight. 2. Next day, mix the flour into the potato mixture and divide the dough into 10. Roll each piece out on a floured work surface into a circle 12 centimetres in diameter. Cook each one in a dry frying pan, turning it once. You will know they are ready when they are light brown on both sides, which will take two to three minutes on each side. 3. For the topping, rinse the spinach in cold water and drain well; it may take several rinses to get it properly clean. Cut the tomatoes in half and discard the juice and seeds, then slice them. Sauté the onion in the butter until golden brown, then add the spinach and wilt it, seasoning to taste with salt and pepper. Turn the heat off, add the tomatoes and mix. 4. Serve the warm pancakes topped with the vegetables, with crème fraîche on the side. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More 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 Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home

It’s not exactly Napa Valley, but a vineyard in Japan is working hard to come close. Château Mercian

The swan dress worn by Icelandic singer Bjork to the 2001 Oscars will be part of a new exhibition celebrating rebellious fashion. The outfit – by Macedonian designer Marjan Pejoski – was controversial at the time, as it was a huge departure from the black tie gowns normally seen on the red carpet. It’s gone on to take a prominent place in fashion and pop culture history, and this will be the first time it’s been seen in the UK, since it was created over 20 years ago. The swan dress will join ensembles worn by Harry Styles, Rihanna and Sam Smith at a new exhibition at the Design Museum called Rebel: 30 Years of London Fashion. The exhibition will feature nearly 100 looks from designers who have taken part in the NewGen initiative – a scheme run by the British Fashion Council (BFC) that supports emerging fashion talent. It will include trousers made from deadstock materials designed by Steven Stokey Daley and worn by Harry Styles for his 2020 music video Golden, as well as a replica of the inflatable latex jumpsuit worn by Sam Smith at the 2023 Brit Awards, designed by Harri. Other looks include the voluminous blue ruffled dress by Molly Goddard – worn by Rihanna in 2017 in an Instagram post which garnered 1.7 million likes – and a Nasir Mazhar headpiece modelled by Lady Gaga. Covering the last 30 years of fashion, the exhibition isn’t organised chronologically – instead, each room will cover themes, including colour (featuring work from Ashish, Richard Quinn and Mary Katrantzou), art school (Molly Goddard and S. S. Daley) and the club scene (with pieces from Halpern and Gareth Pugh). One room will be entirely dedicated to trailblazing designer Alexander McQueen, who was one of the first recipients of NewGen support. “It is impossible to underestimate the influence London has on Britain’s fashion talent, a city that produces wave after wave of young designers that value originality, wearing what you believe in, and tackling social issues to make a better world,” said Sarah Mower, BFC ambassador for emerging talent and guest curator of Rebel. The exhibition shows pieces from when each designer was taking part in the NewGen scheme – and some of them are now household names, such as Erdem and Northern Irish designer JW Anderson. “Only showing looks and accessories and supporting materials that were produced while the designer was receiving NewGen support has meant that we have the most extraordinary insight into early careers of designers that are incredibly familiar today,” said Rebecca Lewin, Design Museum curator. The exhibition will open in September, to coincide with the new season of London Fashion Week and to celebrate 30 years of the NewGen programme, which has supported more than 300 designers over the years. Rebel: 30 Years of London Fashion sponsored by Alexander McQueen will open at the Design Museum in London on September 16 and will run until February 11, 2024. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Chrissy Teigen welcomes fourth child – how does surrogacy actually work? 11 ways to work the colour clash trend at home Heart disease digital check-ups for over 40s being rolled out

The 94-room Belmond Hotel Cipriani has a storied history. It was opened in the 1950s by the inventor

The ultimate comfort food, but also light; this recipe manages to be creamy and filling without you having to take a nap afterwards, which can be the case with heavier meat dishes,” says Trine Hahnemann, author of Simply Scandinavian. “It can be made with any fish, or also with the same weight of vegetables instead. This kind of pie will always do it for me when I’m in need of energy and comfort.” Fish pie Serves: 6 Ingredients: 800g large potatoes, chopped into big chunks 100g salted butter, plus 3 tbsp, plus more for the dish 500g firm white fish fillet, chopped into small pieces 300g raw prawns, sustainably caught 10 white asparagus spears 10 green asparagus spears 2 shallots, finely chopped 200g shelled fresh peas 5 dill sprigs, chopped Sea salt flakes and freshly ground black pepper Leaves from 2-3 sprigs of flat-leaf parsley, chopped, to serve (optional) Method: 1. Boil the potatoes in water until tender. 2. Butter a large ovenproof dish generously, then add the chopped fish and prawns in an even layer. Season with salt. 3. Snap the lower one-third of the white and green asparagus off, then peel the white asparagus until shiny and cut all the asparagus spears into four-centimetre pieces. (The trimmings and peelings can be used in soup). Fry the shallots gently in a frying pan in one tablespoon of butter. Turn off the heat, add the asparagus, peas and dill, mix well and season with salt and pepper. Arrange the vegetable mixture on top of the fish. 4. Preheat the oven to 200C/400F/gas mark 6. When the potatoes are cooked, drain them, reserving 100 millilitres of their cooking water. Mash the potatoes lightly together with the reserved cooking water and the 100 grams of butter, keeping the mash chunky. Season to taste with salt and pepper, then spread the mash over the pie filling and place the remaining two tablespoons of butter, in small dots, on top. 5. Bake for 30 minutes. Let it rest for a few minutes, then scatter with parsley and serve. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream

Some say the bolder the better. Especially high summer time when the sun’s streaming in – contrasting colours can create a collage-like effect, making everything look so much lovelier. Whether its pops of pink or playful prints, here’s how to get your graphic groove on with these happy hues and cheerful furnishings… 1. Honeycomb Jug Kettle 1.7L, £36.99; Four Slot Toaster, £42.99, The Range Bring a ray of sunshine to brekkie with this buttercup yellow kettle and toaster. 2. Palmilla Dinner Plate, (Set of 4), £71.96, rest of items from a selection, Wayfair From tropical fruit salads to salsa and dips, this melamine tableware with its tropical flower print will make every meal taste more exotic. 3. Colourful Marbled Bamboo Tumblers, £9 each, Rockett St George With their abstract swirls and pretty hues, these tasty tumblers signal sundowners. 4. Pablo Coasters, Set of 4, £7.95; Pablo Placemats, Set of 4, £25, Graham & Green These stylish seagrass placemats and coasters channel a Mediterranean vibe – we love their artisanal feel. 5. Lucy Tiffney at Next Ceramic Jug, £30, Next Pretty as a picture, this arty jug can double as a vase – and makes a beautiful statement with or without a fresh bouquet. 6. Gems Champagne/Cocktail Glass, £50, Set of 4; Tumbler, £45, Set of 4, LSA International If you’re looking to drink some summer bubbles, these minty green coupes have champagne cocktail written all over them. 7. Bombay Duck Colourful Carnival Pouffe, £150, Joe Browns A fabulous fusion of function and form, a pouffe can double up as a tabletop, footstool and accent piece to style up a curated corner. This one’s sure to please with its floral fiesta. 8. Sketch Rug in Confetti, from £95; Cut Velvet Cushion, £22, rest of items from a selection, Next This tufted wool rug has timeless appeal. Versatile enough to style up Scandi schemes, it’s also right at home with boho luxe interiors. 9. Sheridan Maplewood Quilt Cover Set in Pea, King, £69.50 (was £139), Sheridan Big blooms are all the rage and this lush, emerald green quilt cover evokes thoughts of a tropical island escape. 10. Negroni Framed Wall Art, £49.50, Oliver Bonas Sometimes even the simplest of recipes can make a showpiece. 11. John Lewis + Matthew Williamson Sunshine Beach Towel, Mustard and Blue, £20 each, John Lewis When you want to bathe in colour, these designer beach towels with their punchy pattern are right on point.