Today' meteorologist Al Roker warmed hearts on Instagram as he flaunted his culinary skills, treating his son Nick to a wholesome breakfast

Charles Leclerc danced his way to pole position with an emphatic performance for Ferrari under the Las Vegas lights. At just after 1am local time – the latest conclusion to a qualifying session in Formula One history – Leclerc finished just 0.044 seconds clear of team-mate Carlos Sainz. However, Sainz will start down in 12th after a loose drain cover destroyed his Ferrari in practice and triggered a 10-place grid penalty. Triple world champion Max Verstappen, a winner in 17 of the 20 rounds so far, took third spot for Red Bull, but will move up to second following Sainz’s demotion. Lewis Hamilton was eliminated in Q2, leaving him only 10th on the grid. Hamilton finished half-a-second behind team-mate George Russell, who hauled his Mercedes into Q3 before taking advantage of Sainz’s penalty to secure third on the grid for Saturday’s 50-lap race. Following the shambolic start to F1’s Sin City comeback here on Thursday night, qualifying passed off without significant incident – much to the relief of the sport’s under-fire bosses. F1 CEO Stefano Domenicali stopped short of issuing an apology to the furious spectators, who saw just eight minutes of practice before they were ejected from the stands. However, in the early hours of Saturday morning, the estimated 90,000 fans who filled the 3.8-mile street venue – 30,000 down on capacity – were treated to an uninterrupted session which saw Leclerc romp to top spot in his scarlet machine. “I am happy,” said Leclerc. “To have first place in Las Vegas is great. “I was a bit disappointed because my lap was not great but it was all we needed. In the race we usually lack pace but hopefully we can put it all together in the race.” Against the backdrop of Caesars Palace, the MGM Grand and Bellagio hotels, Ferrari delivered, but it was another underwhelming showing for Hamilton. A fortnight after the seven-time world champion finished eighth in Brazil – 63 seconds behind winner Verstappen – he struggled for pace in his underperforming Mercedes. “Couldn’t go faster, mate,” said Hamilton following his elimination. Behind Hamilton, Sergio Perez qualified one place back. Lando Norris arrived in Nevada as the grid’s in-form driver after scoring more points across the last three rounds than anyone else. But the British driver failed to make it out of Q2 with his McLaren machinery not suited to the three long straights here coupled with slow corners. He qualified only 16th, three places ahead of team-mate Oscar Piastri who also fell at the first hurdle. “Very disappointed,” said McLaren CEO Zak Brown. “We thought we’d struggle this weekend but I didn’t think either car would be out in Q1. “Not a good start to the weekend and now all we can do is focus on the race tomorrow.” Read More Toto Wolff fuelled by ‘personal anger’ to help Lewis Hamilton win eighth title On this day in 2010: Sebastian Vettel becomes youngest ever F1 world champion Lewis Hamilton ‘counting down days’ to end of season after another poor race Max Verstappen thwarts Lando Norris’ bid for first F1 win with sprint victory F1 Las Vegas Grand Prix LIVE: Qualifying times and results in Sin City Verstappen calls Ocon a ‘stupid idiot’ in F1 Las Vegas Grand Prix qualifying tussle

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Father’s Day (18 June) is just around the corner, which is a great opportunity to get together as a family and show the dad figures in your life some love, and if the saying “the way to a man's heart is through his stomach” is true, there’s no better way to celebrate than by cooking up a seriously scrumptious meal. Luckily, we’ve sat down with professional chef and host of foodie favourite the Desert Island Dishes podcast Margie Nomura, who has shared her ultimate Father’s Day Menu, including a seriously delicious cauliflower starter, TikTok favourite burrata pasta and oozy double chocolate muffins. All these recipes are family-friendly and simple to make. Whole roasted cauliflower with tahini and chimichurri This dish is a perfect substantial starter to kick off any Father’s Day feast. It’s a great substitute for a cut of meat and is easy to make when you’re feeling lazy. When you roast a cauliflower whole it takes on this buttery, sweet but salty crust in the oven so make sure you roast it until it is soft enough for a knife to cut through. For the chimichurri, you won’t use all of this for the cauliflower but it keeps beautifully in the fridge for up to 2 weeks and is amazing served as a salad dressing or on vegetable kebabs. Serves: 4 as a starter and 2 as a main Prep time: 15 minutes | Cook time: 60 minutes Ingredients: 1 medium-sized cauliflower (remove thick ugly outer leaves but leave any smaller more delicate ones) 2 tbsp olive oil 1 tsp Maldon sea salt For the chimichurri, mix together: 1 finely diced shallot 1 diced red chilli pepper 3-4 diced garlic cloves ½ cup red wine vinegar 1 tsp salt 1 tsp red pepper flakes ½ cup finely chopped coriander 2 cups finely parsley 3/4 cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil) For the garlic yoghurt: 4 heaped tbsp Greek yoghurt 1 clove garlic crushed Juice of ¼ lemon 2 tbsp tahini to serve Method: Pre-heat the oven to 200C. Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over. Remove from the oven Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri. Cut into wedges and enjoy! Spaghetti with garlic tomatoes and burrata This pasta dish is one of my favourite go-to recipes, especially in the summer when you want something light and no fuss but still seriously delicious. This is a recipe that anyone at home can make, which means it’s a perfect dish for Father’s Day as everyone can pitch in and present a beautiful dish be proud of. Serves: 2 Prep time: 5 minutes | Cook time: 20 minutes Ingredients: 2 tbsp olive oil 4 garlic cloves, minced ¼ teaspoon crushed red pepper flakes 300g cherry tomatoes ½ tsp caster sugar Maldon salt and pepper 250g spaghetti or linguine Handful of chopped fresh basil, plus more for sprinkling 1 large ball of burrata cheese, torn Parmesan cheese, for topping Method: Heat the olive oil in a large pan over medium-low heat. Add in the garlic, and red pepper flakes, cooking for 1 to 2 minutes. Add in the tomatoes with a big pinch of salt and pepper and toss them in the oil. Let the tomatoes cook until they begin to burst. Add the sugar. Smoosh the tomatoes with the back of a wooden spoon gently to encourage them to burst. While the tomatoes do their thing, bring a pot of salted water to a boil and cook the pasta. Once the pasta is done, drain it (save a cup of cooking water) and add it directly to the tomatoes. Toss the mixture a few times so all the pasta is coated. Add a splash of pasta water as needed. Turn off the heat and toss in the fresh basil. Taste and check for seasoning. Top with burrata cheese. Serve immediately, top with parmesan cheese, more fresh basil and red pepper flakes and a drizzle of olive oil. Double chocolate muffins These muffins are soft, pillowy and rich. Complete with chopped dark chocolate, they are the best sweet treat to end a Father’s Day feast. Plus, if you eat them whilst warm you can expect melty chocolate in the middle. This recipe has only 4 steps, and can be made earlier in the day so they work well when you’re doing a three course meal. If your dad has a sweet tooth, I would recommend serving with some vanilla ice cream on the side! Makes: 6 muffins Prep time: 20 minutes | Cook time: 20 minutes Ingredients: 250ml buttermilk 120ml vegetable oil 2 eggs splash of vanilla 300g plain flour 180g sugar 65g cocoa powder 1 tsp bicarbonate of soda 1 tsp instant coffee (even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!) Pinch of salt 200g dark chocolate, chopped into chunks Method: In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt And then in a separate bowl mix the wet ingredients together Pour the two together and then add the chopped chocolate Scoop into a lined muffin tray and bake at 180 c for 20 mins. Enjoy! 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