• Four-times winner thinks crowds would gather along course
  • Coronavirus has pushed Tour back two months

Chris Froome said the Tour de France can work without spectators but questioned how organisers can prevent crowds converging along the course.

Initially due to start on 27 June, the coronavirus pandemic has pushed the Tour back until 29 August and doubts remain given the differing Covid-19 situations across the world. The French government has said no mass gatherings can take place before September but the Tour will be allowed to go ahead on its new date if the opening stages are managed correctly.

Related: Team Ineos will pull out of Tour if it is not safe, warns Dave Brailsford

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Still Covid Lockdown May 3rd: Rhubarb soufflé

Serves 4

200g rhubarb (cut into thin strips)

4 egg whites

200g icing sugar

40g caster sugar

Unsalted butter for greasing

Sprinkle the rhubarb with the icing sugar and set to one side for 2 hours.

Preheat the oven to 160 C.

Put the caster sugar in a pan with 2 tbsp of water, and bring to the boil. Add the rhubarb, and cook for a couple of minutes.

sti

 

 





Leaked calendar suggests a Giro-Vuelta overlap and monument races falling inside grand tour racing blocks.

Read the full article at New WorldTour calendar could see overlapping grand tours and monument clashes on VeloNews.com.

Olympic champion focussed on surviving season as riders negotiate with team over proposed pay cuts.

Read the full article at Van Avermaet commits to imperilled CCC Team as salary discussions continue on VeloNews.com.

Expats and Spanish pros will be allowed to train alone within their home region starting Monday as restrictions begin to ease in Spain.

Read the full article at Pros in Spain see reprieve with restrictions lifted on training on VeloNews.com.

Still Covid Lockdown May 2nd: Chargrilled Aubergine with saffron yogurt, and basmati rice

Serves 6

2 Aubergines (cut into 1cm discs, and brushed with olive oil)

Handful of Curley leaf parsley

1 clove of garlic (minced)

2 tbsp pickled chilli

250g Greek yogurt

250g Basmati Rice

2 pinches of saffron 

Heat a griddle pan, and cook the aubergine slices for 5 – 6 minutes on each side.

Cook the Basmati rice as per packet instructions, and then leave covered for 10 minutes.

Grind the saffron with a pestle and mortar. Add a couple of tbsp of boiling water, and set aside.

Take the minced garlic, and combine with the yogurt, and stir in the saffron water.

Serve the aubergine on rice, with yogurt drizzled on top with a scattering of parsley and chilli.

Another recipe to enjoy with mint tea.

 





The event is the latest to not run its race due to the coronavirus pandemic currently gripping Europe.

Read the full article at European championships postponed until 2021 on VeloNews.com.

Guillén not concerned by prospect of riders staying away from late-season Vuelta due to inclement weather or packed schedules.

Read the full article at Vuelta director not worried by risk of poor weather or thin start-sheets on VeloNews.com.

Sagan’s Bora-Hansgrohe team received assurances from backers Bora this week that contractual agreements would be honored.

Read the full article at Sanremo a certainty for Sagan, grand tour starts to be decided on VeloNews.com.

Watch the Redlands Bicycle Classic criterium on Zwift at 9 p.m. Eastern time/6 p.m. Pacific time.

Read the full article at Watch the Zwift Redlands Bicycle Classic criterium live on VeloNews.com.