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Haas F1 team principal Guenther Steiner has been summoned to the stewards following his outburst at the standard of officiating in Formula One. Steiner, 58, described a five-second penalty handed to Nico Hulkenberg at last weekend’s Monaco Grand Prix as “completely wrong” before calling for an overhaul of the FIA’s current model. Four officials from a rotating pool steward every Grand Prix and at least one of those will be a former driver who has raced at a competitive level. But speaking ahead of Sunday’s race in Spain, Steiner, who now faces a charge of bringing the sport into disrepute, said: “Every professional sport has professional referees. “F1 is one of the biggest sports in the world and we still have laymen deciding on the fate of people that invest millions in their careers. “There is no consistency. We need to step it up.” Hulkenberg was penalised following an aggressive overtake on Logan Sargeant on the first lap in Monte Carlo. Hulkenberg made his way ahead of the Williams driver without appearing to make contact. “Nico comes from the inside, is in front, dives into the corner, but I can’t see a collision,” said Steiner, who will face the stewards at 2:30pm local time (1:30pm UK). “A collision is touching, no? That’s what the definition is. We’re trying to get it explained because I think the decision was completely wrong.” Read More Lewis Hamilton says he will ‘struggle to get into top 10’ at Spanish Grand Prix F1 LIVE: FP3 latest updates ahead of qualifying at Spanish GP Max Verstappen sets the pace again but little to cheer for Lewis Hamilton

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The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

A recent book called The Queer Parent, written by Lotte Jeffs and Stu Oakley, calmly opens with the line: “Ninety per cent of queer parenting is simply… parenting”. It’s a fair point. Whether you’re male, female or non-binary, single or partnered, and regardless of your sexuality, all of us who parent aim to meet the exact same needs for our children, day in, day out. The title caught my attention because I think there’s something very timely and profound about the act of being a gay or queer parent today. It’s doing the work that many (dare I say most) people want to see in society – namely raising a new generation of non-toxic humans, making the world a happier place to be different – but in the slow grind of parenthood, not just in the quick flash of activism. I really believe gay and queer parents are changing the world, in a very deep yet unsexy way. Mum and mummy being at the school gate, dad and daddy collecting a child from nursery, or as we’ll get into, dad giving birth to a baby son or daughter. They’re changing the world by being active, visible and engaged parents. But there’s a slightly awkward, under-discussed aspect to this that has truly got under my skin in the eight years since I’ve been a parent. I’m pansexual, so I fancy men as well as women, non-binary people and pans. But oddly I’ve always been frightened to talk about parenthood with most of my avowedly gay male friends – because I’m never quite sure if anyone’s going to derogatorily refer to me as a “breeder” or not. It’s hard to know how well-known the term “breeder” is. I personally used to hear it a lot more back in the mid-Noughties when I was in my early twenties. It’s essentially a slightly bitchy term that’s interchangeably derogatory to people with kids and/or straight people as a whole. As a word, it’s a pretty effective zinger. Straight people have tended to use sexual imagery to define and denigrate gay people. It seems fair that gay people would do the same to heterosexuals. “Breeder” reduces the pleasures of sex to a slightly dehumanised process. In fact, unconnected to sexuality, Gulliver’s Travels author Jonathan Swift used the term to reduce people to a brutal, almost farmyard functionality in a satirical essay from 1729. It’s important to establish that I’m not here to spank gay men on the bum. Neither am I here to accuse them of “heterophobia” either – which I’ve put in quote marks because I’m dubious that it can even exist as a concept. If I was an exclusively gay guy, I might robustly define my sexuality against heteronormativity in ways which could be punchy and sharp. I might also – by virtue of a lifetime of homophobia and trauma that may have started in the home as a child – have latently negative views about the whole concept of family. But I am who I am now, and despite understanding all this, I’m still getting weary of it as a trope, and also as a reason not to talk about the many genuine ecstasies of parenthood. I like being a dad and I like dating guys. These things shouldn’t be so controversial – yet weirdly, I find it’s gay men who have more slack-jawed incomprehension of these two facts than any other group in society. My own personal beef is very trifling in the scheme of things, however. The much bigger picture is that – newsflash – gay, queer and trans people have kids. Loads of them. While data is limited, there was a 40 per cent rise in same-sex parents from 2015 to 2019. Anecdotally, it seems to be a much greater phenomenon than is reported. The same goes for the rarely examined hardships LGBT+ people typically go through to even have kids: namely the incredible anguish of IVF and the epic emotional journey of surrogacy. You’d expect increased visibility of gay and queer parents would have phased out the use of the word “breeder” as a pejorative, but weirdly it lives on – especially on TikTok where, perhaps like an unkillable echo of my own twenties, it’s mostly young people using the word as a way of defining their queerness and riling up straights. What makes my heart sink, beyond knowing that a younger generation is using the same dumb-ass words people said 20 years ago, is that this is a really, really bad time to start being unsupportive of gay parents. While queer visibility may feel greater than ever, the world is going backwards in many respects. Even just in the realm of children’s culture, things as harmless as a drag artist reading stories can draw an angry mob of culture warriors – as happened at Tate Britain in London in February. Look at Florida – once the home of fictional queer icons The Golden Girls, now home to Republican governor and presidential hopeful Ron DeSantis – and you’ll see books with titles as benign as This Book Is Gay banned as a result of his vociferously “anti-woke” legislation. We all know that creating this type of hostile environment will surely result in more bullying, more hatred, more lives blighted. While queer visibility may feel greater than ever, the world is going backwards in many respects It’s pathetic, cruel yet grimly successful at the same time. With every small news story or stunt, a palpable hostility festers. Thus anything that drives a wedge between gay/queer people and parenthood is a bad look right now – especially with elections looming in the US and Britain that I fear will see the issue of gender identity playing a huge, calculatedly divisive role. What better way to rebuff this negativity than by strongly standing up for gay and queer parents. Specifically, we could start standing up for men having babies. Trans men like the British journalist Freddy McConnell who a few years back gave birth to a child who seems to be doing great (and likes a good splash in the sea), or Iowa-born Tanius Posey, who thankfully was able to breastfeed his child despite simultaneously getting online abuse for it. Logan Brown, also from the UK, is a trans man who has been documenting his pregnancy over the past few months with genuine clarity and candour. He gave birth to his daughter Nova just over a week ago. Celebrated gay NYC artist Keith Haring frequently placed a baby into his work, a shining symbol of hope and playful optimism for the future. Maybe in the same spirit as Haring, we could all do with a new beginning in our attitudes to gay and queer parenting, inspired by a rather miraculous baby such as Nova. 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