Lando Norris raised hopes that he could challenge Max Verstappen for pole at the Japanese Grand Prix by finishing final practice within three tenths of the Red Bull driver. Verstappen’s record 10-race winning run and Red Bull’s unbeaten season came to an end in Singapore last weekend. He had set a blistering pace on Friday to suggest the team have put their struggles in the city-state behind them. The Dutchman’s margin in opening practice was a huge 0.626 seconds over Ferrari’s Singapore-winner Carlos Sainz before beating Charles Leclerc by 0.320sec in P2. That raised fears that Verstappen, who is closing in on a hat-trick of world titles, could dominate the weekend in a Red Bull car which Lewis Hamilton predicted would be “phenomenal” around the high-speed corner track at Suzuka. But Norris finished just 0.240 seconds adrift of the 25-year-old and just 0.048 ahead of his McLaren team-mate Oscar Piastri as the British team continued to show strong pace. Mercedes pair Hamilton and George Russell enjoyed a more promising session but remained off the pace of Red Bull and McLaren. Hamilton in particular struggled badly in Friday’s two practice sessions, finishing 16th and 14th, with the seven-time world champion admitting Mercedes had work to do before qualifying. The 38-year-old finished seventh in P3, albeit 0.892sec behind pace-setter Verstappen, with Russell eighth. Mercedes are battling with Ferrari to finish second in the Constructors’ Championship. Ferrari, who are running a new floor at Suzuka, claimed the edge by finishing fifth and sixth but were over half-a-second adrift of the two McLarens. Sergio Perez in the second Red Bull claimed fourth, 0.737sec behind his team-mate. A large number of the teams are struggling with tyre degradation due to the higher-than-usual heat at Suzuka, with a track temperature of over 48 degrees Celsius recorded during P3, raising the possibility of a three-stop race on Sunday. Qualifying gets under way at 1500 local time (0700 BST). Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen returns to form in Japanese Grand Prix practice Lance Stroll to sit out Singapore Grand Prix after huge crash in qualifying ‘You can forget about that’ – Max Verstappen rules out another win in Singapore

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A sheet of ready-rolled puff pastry makes this a really simple lunch, and although cooking the onions needs your attention, everything else is incredibly low effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Make sure you cook the pastry until it’s a deep, burnished golden-brown; too pallid and it will still be soft and floppy underneath.” Quick tomato, onion and herb tart Serves: 4 Ingredients: 1 tbsp vegetable, sunflower or rapeseed oil 3 red onions, sliced into half moons 1 tsp caster sugar Pinch of salt 1 tbsp Italian seasoning 2 tsp balsamic vinegar 1 sheet ready-rolled puff pastry 500g cherry tomatoes 150g pitted black olives 1 egg (skip the egg wash if you’re vegan, or use a splash of oat milk instead) Handful of chopped fresh parsley Zest of 1 unwaxed lemon Method: 1. Warm the vegetable oil in a frying pan and fry the onions over a moderate heat, stirring frequently so that they soften but don’t stick. After five minutes, add the sugar and salt. 2. After another five minutes, add the Italian seasoning and the vinegar and cook for a final five minutes. Set aside to cool. 3. Preheat the oven to 190C fan/210C/410F/gas mark 6½. 4. Unroll the puff pastry sheet onto a lined baking tray and create a border by using a knife to score a line a little way in from the edge (don’t slice all the way through the pastry). 5. Spread the onions over the pastry inside the border, then top with the tomatoes and olives. Beat the egg and paint it over the border. Transfer the tart to the oven and bake for 20 minutes until risen and a rich golden-brown around the edges. 6. Top with the parsley and lemon zest and serve while warm. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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