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Red Bull design chief Adrian Newey admits he has an “emotional” regret about not working for Ferrari during his career – as well as teaming up with Lewis Hamilton and Fernando Alonso. Newey, the man chiefly responsible for this year’s RB19 car which secured the 2023 constructors’ championship on Sunday in Japan, has worked for Red Bull since 2006 but has been approached by Ferrari three times throughout his career. The 64-year-old engineer worked for Williams and McLaren prior to his time at Red Bull and revealed to the Beyond the Grid podcast that Ferrari offered him a role three times, with a move in 1993 the most tempting. “[Ferrari approached] me in my IndyCar days, which probably doesn’t count, then ’93 and famously in 2014,” he said. “The ’93 one was very tempting.” However, Newey detailed that the breakdown of his first marriage – impacted by his time in the United States with IndyCar – meant he opted against making a move to Maranello, Ferrari’s HQ in Italy, due to his second marriage. Another advance in 2014, Newey admits, was due to Red Bull’s engine issues at the start of Mercedes’ hybrid-era dominance. “My discussions in 2013 with Ferrari were purely out of frustration,” Newey said. “I really didn’t want to leave but we were in this position where Renault hadn’t produced a competitive turbo hybrid engine. “We went to see Carlos Ghosn [ex-Renault CEO] to try and put pressure on him to up the budget. Ghosn’s reply was ‘Well I have no interest in Formula 1. I’m only in it because my marketing people say I should be.’ That was such a depressing place to be.” Asked if he regretted turning down Ferrari, Newey responded: “Emotionally, I guess, to a point. Yes. “But just as, for instance, working with Fernando and Lewis would have been fabulous. But it never happened. It’s just circumstance sometimes, that’s the way it is.” Newey has been involved in six F1 drivers’ victories at Red Bull and is on the cusp of a seventh with Max Verstappen able to secure his third championship next week in Qatar. The Brit has won a total of 12 constructors’ championships with three different teams during his long and successful career in Formula 1. Read More Christian Horner admits ‘keeping an eye’ on Lando Norris amid Red Bull link The rise of Oscar Piastri: A genuine rival for Lando Norris at last George Russell ‘can’t argue’ with Lewis Hamilton’s status at Mercedes Christian Horner gives Lando Norris update amid Red Bull link George Russell ‘can’t argue’ with Lewis Hamilton’s status at Mercedes Nyck de Vries makes racing return after F1 exit

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By Orhan Coskun and Michelle Nichols ANKARA/UNITED NATIONS (Reuters) -There is "a quite high probability" of the Ukraine Black Sea

Felipe Massa’s lawyers have started legal action against Formula 1 and the FIA over the 2008 F1 title loss to Lewis Hamilton, seeking substantial damages following that year’s “Crashgate” scandal. Lawyers acting on Massa’s behalf allege that the former Ferrari driver has been “the victim of a conspiracy committed by individuals at the highest level of F1 together with the FIA and Formula One management.” Massa missed out on the 2008 title in dramatic circumstances at the final race in Brazil as Hamilton – then driving for McLaren - claimed the point he needed on the final lap in wet conditions. “Crashgate” rocked the sport when the inaugural Singapore Grand Prix saw Renault’s Fernando Alonso win the race before it emerged that his team-mate Nelson Piquet Jr. had deliberately crashed to bring out a safety car that played into Alonso’s hands. That safety car prompted a Massa pit stop that Ferrari mishandled, with Massa eventually finishing the race 13th while Hamilton came home third. Read More ITV descends into chaos as ‘psychic parrot’ predicts winner of World Cup final Borthwick hits out at ‘personal attacks’ against Farrell ahead of Rugby World Cup Spectator imitating bee disturbs tennis player mid-match

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Charles Leclerc was subjected to boos by Sergio Perez’s disgruntled fans following his first-corner collision with the home favourite in Mexico. Perez’s afternoon in front of his partisan supporters at the Autodromo Hermanos Rodriguez was over after 14 seconds when he drove into Leclerc at the opening bend. Perez was forced to retire with damage sustained in the accident, as Max Verstappen claimed his 16th win – a new record for a driver in a single season – with Lewis Hamilton second and Leclerc third. But as Leclerc was interviewed by Jenson Button in the Foro Sol stadium – which holds 30,000 people – in the immediate aftermath of Sunday’s 71-lap race, the Ferrari driver was targeted by the locals. “A lot of booing,” said Leclerc as he addressed the angry crowd. “Guys I had nowhere to go. I was a bit in between the Red Bulls and unfortunately I touched Sergio. “It’s life. I damaged my car and unfortunately it ended the race of Sergio. Of course, I’m disappointed to end the race of Sergio like that but I really didn’t do it on purpose and I had nowhere to go.” A record crowd of more than 400,000 spectators passed through the gates this weekend – with 130,000 here on race day – hoping to see Perez triumph or at least finish on the podium. However, the 33-year-old, who hasn’t won a race since the Azerbaijan Grand Prix on April 30 and now faces further questions over his future at Red Bull, stood by his banzai move. “To be honest, I feel I would have let the fans down more if I didn’t go for it,” said Perez. “I saw the gap, I went for it. I decided to take a risk, I knew it was going to be very risky, and I ended up paying the price. “I’ve had some really sad moments in my career, but this is up there, and as a race, the saddest one, because of the end result. “But at the end of the day, this is just racing. I go home very sad, but I also go very proud of my team and of myself. We gave it our all. I knew that today a podium was not enough for me. I really wanted to go further.” Read More Charles Leclerc secures pole position for the Mexican Grand Prix Charles Leclerc leads Ferrari front row at Mexican Grand Prix Essex boy with Italian twang – History-maker Ollie Bearman impresses in Mexico Max Verstappen sets fastest time in Mexican Grand Prix practice Max Verstappen urges fans to show him respect ahead of feisty Mexican Grand Prix Lewis Hamilton claims many more cars were illegal at United States Grand Prix

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Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

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If you're still referring to the G-spot as "elusive" or "mythical," it's time to get with the times. Located behind the pubic bone, the G-spot is incredibly real and can be an integral part of many people's ability to reach climax. That's because the G-spot is actually made up of a series of glands and ducts that connect to the back of the clitoris. In layman's terms? Using a G-spot vibrator is just a new (deeply fun) way to stimulate the clit from a different angle.