This is the moment people got stuck on a ride following the collapse of a mobile pool and diving platforms at Germany’s biggest theme park. Several people were injured in the accident on Monday at Europa-Park in Rust. The park said a mobile pool cracked and diving platforms attached to it from which acrobats jump collapsed during a show on Monday afternoon. Water from the pool flowed into a water ride attraction called Atlantica SuperSplash. Police said that five performers and two visitors were injured and that three of the performers were taken to a hospital for checks. Read More Moment Morocco realise they’ve qualified for World Cup knockouts in debut tournament German music festival turns into mud pit after being hit by heavy rain Watch: Sailors rescued after boat breaks in two off Florida coast

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Ralf Schumacher has opened up about his brother Michael Schumacher’s accident nearly 10 years ago, simply stating: “Sometimes life isn’t fair.’ Seven-time F1 world champion Michael has not been seen publicly since suffering life-changing injuries in a near-fatal skiing accident in December 2013 in Meribel, France. Michael’s wife, Corinna, has insisted on keeping Michael’s medical condition private in the years since as he recovers at home in Switzerland. Ralf, who raced against Michael in Formula 1 from 1997-2006, has this week briefly spoken publicly about the accident and the impact it has had on the Schumacher family. “Sometimes life isn’t fair, unfortunately. We have to accept it,” Ralf told German outlet Bunte. “When I see his [Michael’s] kids, Gina-Maria and Mick, my heart smiles. If anyone in the family seeks my advice, I’m there. “They’re making their way.” Schumacher’s son Mick lost his F1 race seat at Haas last year and is now a reserve driver at Mercedes, who Michael drove for from 2010-2012. The Schumacher family lawyer, Felix Damm, detailed this week why no formal “final report” has ever been publicised on the Ferrari icon. “It was always about protecting private things,” Damm told German outlet LTO. “We considered whether a final report about Michael’s health could be the right way to do this. “But that wouldn’t have been the end of it and there would have had to be constantly updated ‘water level reports’ and it would not have been up to the family when the media interest in the story stopped.” Former Ferrari boss Jean Todt has a close relationship with the Schumacher family, revealing last year he has seen the German three times a week on some occasions – adding that the 54-year-old is in the “best of hands… surrounded by people who love him.” Todt also said as recently as last July that he still watches F1 races with Schumacher despite the German’s unknown medical state. “I don’t miss Michael, I see him,” Todt told German broadcaster RTL. “Yes, it’s true, I watch grand prix with Michael. But sure, I guess what I miss is what we used to do together.” Todt is a close friend of Schumacher’s since their time working together during a successful era at Ferrari, when the German won five of his seven world titles from 2000-2004. In April, an editor of a German magazine was sacked after the Die Aktuelle publication used artificial intelligence to produce fake quotes from Schumacher. The magazine was labelled “disgraceful” by fans online for depicting the AI responses as an “exclusive interview” on their 15 April front cover. In a Netflix documentary which aired in 2021 titled Schumacher, Corinna detailed how his family have dealt with the situation and continue to “get on with their lives.” “Michael is here. Different, but he’s here, and that gives us strength, I find,” Corinna said. “We’re together. We live together at home. We do therapy. We do everything we can to make Michael better and to make sure he’s comfortable. And to simply make him feel our family, our bond. And no matter what, I will do everything I can. We all will. “We’re trying to carry on as a family, the way Michael liked it and still does. And we are getting on with our lives. ‘Private is private’, as he always said. “It’s very important to me that he can continue to enjoy his private life as much as possible. Michael always protected us and now we are protecting Michael.” Read More Alpine provide update over Mick Schumacher seat for 2024 after test session F1 2023 season race schedule: When is the Brazilian Grand Prix? Michael Schumacher update: Lawyer explains lack of ‘final report’ on F1 star’s health Fernando Alonso, Aston Martin and a ‘miserable’ decline which could have consequences Max Verstappen gives blunt verdict on Sergio Perez’s Mexican Grand Prix crash Christian Horner drops Daniel Ricciardo hint as pressure mounts on Sergio Perez

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Minuscule traces of metal from space junk that's designed to be disposable are invisibly polluting the Earth's atmosphere, a new study has found. In recent times, spacecrafts launched into space have been designed so that they fall out of orbit and fall back down to Earth after their intended use. So instead of the materials crashing on land, they can burn up in the upper atmosphere. Although the debris of rockets and satellites burn up when re-entering the planet's atmosphere, the consequences of metal vapour being left behind currently remain unknown. But given the amount of space exploration taking place, the amount of metal vapour is expected to rise in the years to come. Physicist Daniel Murphy of the National Oceanic and Atmospheric Administration (NOAA) has led a team of researchers to investigate what effects this metal vapour could have as well as its impact over time and this study was published in Proceedings of the National Academy of Sciences, as per Science Alert. He listed "iron, silicon, and magnesium from the natural meteoric source" as the current refractory material in stratospheric particular. Murphy has warned how this composition could be affected by the metal vapour from space junk. "However, the amount of material from the reentry of upper-stage rockets and satellites is projected to increase dramatically in the next 10 to 30 years," he wrote. "As a result, the amount of aluminum in stratospheric sulfuric acid particles is expected to become comparable to or even exceed the amount of meteoric iron, with unknown consequences for inclusions and ice nucleation." To find out if metal vapour remained, Murphy and his team took and analyzed 500,000 stratospheric aerosol droplet samples to see if they had traces of spacecraft metals. Aerosols contain sulfuric acid droplets made from the oxidation of the carbonyl sulfide gas and in the atmosphere, this can appear naturally or as a pollutant. Metal and silicon traces can be found in these droplets too, acquired from meteors which vaporize upon atmospheric entry. Around 20 metals were discovered from this research, and while some metals had similar ratios to the vaporizing meteors, other metals such as lithium, aluminium, copper, and lead exceeded the anticipated amounts. Particles from vaporized spacecraft were found in 10 per cent of stratospheric aerosols over a certain size while other common spacecraft metals such as niobium and hafnium were also present. Consequently, these traces of spacecraft particles could affect how water freezes into ice in the stratosphere, and stratospheric aerosol particles could change in size. Due to more space exploration planned in an "era of rapid growth" for the industry, the researchers predict "the percentage of stratospheric sulfuric acid particles that contain aluminum and other metals from satellite reentry will be comparable to the roughly 50 per cent that now contain meteoric metals." Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

The Braves are reportedly interested in trading for Red Sox outfielder Adam Duvall for a possible reunion, but not before Duvall broke Atlanta's heart.Of the many possible moves that the Atlanta Braves could make at the upcoming MLB trade deadline, one that has been persistent has been the ...

What is the capacity of London Stadium, where the Cubs and Cardinals are playing the MLB London Series? We've got the answer.America's pasttime is making its return to England this weekend!The Chicago Cubs and St. Louis Cardinals are playing a two game series on Saturday and Sunday...

As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes 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 Rhubarb sticky buns for an idyllic Scandinavian afternoon tea