Daniel Ricciardo will miss his fifth grand prix in a row this weekend in Qatar with Liam Lawson again filling in for AlphaTauri. Ricciardo, who only returned to the F1 grid in July after replacing the axed Nyck de Vries, broke a bone in his hand during second practice at the Dutch Grand Prix in August. Red Bull junior driver Lawson has since stepped in and impressed, recording the team’s best score of the season with a ninth-place finish in Singapore. Nonetheless, in the meantime, both Ricciardo and Yuki Tsunoda have been confirmed as AlphaTauri drivers for 2024. Yet this weekend’s sprint weekend in Qatar will once again come soon for 34-year-old Ricciardo, who will now target a return at the United States Grand Prix in Austin on October 20-22. Ricciardo has only competed in two races for AlphaTauri – in Hungary and Belgium prior to the summer break – while Lawson has featured in four. New Zealand driver Lawson, despite his eye-catching performances, has not found a seat for 2024 – though has been linked with the only unconfirmed spot on the grid at Williams amid Logan Sargeant’s struggles. Ricciardo, meanwhile, will race with Red Bull’s sister team next year in the hope it puts him in a position to take Sergio Perez’s seat for 2025. Perez’s team-mate Max Verstappen can secure his third straight world title during the sprint race this Saturday in Qatar. The Dutchman only needs to finish sixth or higher in the 100km dash around the Lusail International Circuit. Read More Mick Schumacher holds talks with Alpine over 2024 drive Christian Horner admits ‘keeping an eye’ on Lando Norris amid Red Bull link Mercedes chief details ‘very ambitious targets’ for 2024 car

With the clocks going back on October 29, longer, darker nights are imminent – and many of us may be nervous about how this could impact our wellbeing. But, there are some little acts of self-care that could help. Here’s how to switch up your self-care routine as the clocks change… 1. Spend more time outdoorsIt may be getting colder, but time outside could be the best thing for you to protect your emotional welfare as the shorter days draw in. “When the clocks change, the internal body clock, our circadian rhythm, has to reset and it can become out of sync with our standard night-and-day cycle. It can take a few days for our body to adjust to the new sleep pattern, which can affect our hormones and temperature,” explains Dr Harriet Leyland, clinical advisor at myGP. To mitigate this, “spend more time outdoors”, she suggests. “Sunlight can alleviate drowsiness as it limits the release of melatonin, a hormone that induces tiredness and gets you ready for bed.” Jodie Relf, a Pilates instructor and registered dietitian from myOva, suggests making this part of your daytime routine. “[Getting outside] can be more challenging once the clocks have changed, it’s often dark for many of us both going to and returning from work. Therefore trying to get outside during the day, at lunchtime, perhaps, can be beneficial in the winter months,” says Relf. 2. Think about your body temperatureYou may be feeling the cold outside, but we don’t want to overheat indoors – especially at bedtime. “We sleep better in a cooler environment, with the ideal bedroom temperature reported to be a cool 16-17C,” says Dr Guy Meadows, co-founder and clinical lead at Sleep School. “For best sleep, switch off the central heating and swap your lightweight summer duvet for a higher tog winter one. Alternatively, use a combination of sheets, quilts and blankets, as this allows you to more easily regulate your temperature at night for better sleep.” 3. Prepare for good sleepIf you always struggle with sleep when the clocks change, give yourself a helping hand by being prepared. “Gradually adjust your bedtime in the few days leading up to the clocks changing – go to bed 15-30 minutes earlier each night for a few nights in the lead-up,” suggests Meadows, explaining this will help with the body-clock switch. 4. Eat a colourful plate While you may just want stodgy comfort food to warm the chillier evenings, eating well is one of the best ways to support your overall wellbeing – aiding energy, immunity, mood and sleep. “Eat a balanced diet with a colourful variety of plant foods including fruits, vegetables and whole grains, as well as lean protein,” explains Dana Moinian, a psychotherapist at The Soke. “Avoid heavy or high-sugar meals close to bedtime.” 5. See friends While social plans may have wound down compared with summer, hibernating and distancing yourself too much could be damaging to your wellbeing. “Spend time with friends and loved ones,” says Moinian. “Socialising naturally boosts your mood and reduces stress levels.” So get the diary out and plan in some fun outings and get-togethers! Read More 13 possible cancer symptoms you should get checked out Neglecting women’s health at work could cost UK economy £20.2bn a year – analysis Nearly three-quarters of mothers feel invisible, study suggests The best ways to work-out in 22 minutes – as study finds this is magic number for offsetting ‘negative impact of sitting’ What crops will we be growing in the future, as climate change alters the landscape? As Rebecca Adlington shares heart-breaking miscarriage news: How to support others experiencing baby loss

Marmite. You either love it or you hate it. Nigella Lawson loves it. “I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment,” she writes on her blog. She stumbled across a recipe for a “day-after-the-roast pasta dish” in Italian-British food writer Anna Del Conte’s memoirs and, realising Marmite’s potential as a replacement for the umami-ness of a stock cube, has been making a version of it on repeat ever since. “I haven’t as yet found a child who doesn’t like it,” she says. The simple and speedy dish requires just four easy-to-find ingredients: spaghetti, butter, parmesan (or vegan equivalent) and Marmite. Packed with saltiness and savouriness, Lawson’s spaghetti with Marmite makes for a tasty midweek meal and, as an added benefit, its main ingredient is also high in vitamin B. Nigella Lawson’s spaghetti with Marmite Serves: 4-6 Ingredients: 375g spaghetti 50g unsalted butter 1 tsp Marmite Original (8g) Freshly grated parmesan cheese (to serve) For vegans, replace the parmesan cheese and butter with a plant-based alternative. Method: Cook the spaghetti in plenty of boiling salted water, according to the packet instructions. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated parmesan cheese. Read More This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook

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TV presenter Gaby Roslin has said she will “never apologise” for telling people she’s happy, after she experienced moments of grief following her divorce. The former The Big Breakfast presenter and author, 59, was married to musician Colin Peel for almost a decade. They share a daughter together. “Not all my life has been joyful. My mum died young. I’ve been through divorce and lost some of my dearest friends,” she told Prima magazine. “You go through those things and you realise that life is precious and, without sounding trite, I will never apologise for saying I’m happy.” Roslin’s mother died just over 20 years ago, around the time she was beginning a new job. The TV star said that it feels like she and her husband of 18 years, David Osman, “fit together”. She shares another daughter with Osman. “We still really appreciate what we have,” Roslin, who presents a show on BBC Radio London along with sints on BBC Radio 2’s The Zoe Ball Breakfast Show and BBC One’s Morning Live, said. “The things that makes it work is that we’re not in competition with each other: We’re very, very different.” Speaking about how “life is crappy for a lot of people”, she added: “I’m someone who has always been very positive and full of laughter, but I’m aware that it’s not something everyone can hold on to. “There are coping mechanisms that have helped me, and I know they can help others, too.” Roslin revealed that some of her personal coping mechanisms have included giving up alcohol five years ago, and going for walks. “There’s a lot of ageism out there,” she said. “It’s no secret in my industry, but it’s everywhere. You can’t do this or that if you’re a certain age. No! I’m lucky that I’ve carried on working, but I have friends who have experienced it. “I know an actor who, at 55, was going for the part of someone older than her and was told that she was too old. They cast a 40-year-old. That’s so wrong.” Roslin is preparing to release her new guided journal, Spread The Joy: Simple Practical Ways To Make Your Everyday Life Brighter, which focuses on stories, illustrations, anecdotes and tips and tricks. The full interview is available now in Prima’s November issue in supermarkets and online at Mags Direct. Additional reporting by Press Association. Read More Sophie Turner and Joe Jonas reach agreement after child custody row Who is Laura Gallacher, Russell Brand’s wife of six years? Everything we know about Katy Perry and Russell Brand’s short-lived marriage Why is my teenager sleeping so much? Sounds that can help you fall asleep better Holidays to the homeland could help children hold onto family’s original language

Emily Scott has called the UK’s southernmost county home for 25 years, but the chef’s roots in the region go back even further. “I spent a lot of time in Cornwall as a child, because my grandparents had a house down here,” says Scott, 48, on a video call from her home near Newquay. “And also in France, because my grandfather was half-French and they lived out in Provence.” Born in Sussex, she moved to the picturesque village of Port Isaac aged 23 and married her first husband, a fisherman, and the couple had three children, Oscar, 21, Finn, 20, and Evie, 18. “Sadly, I divorced the fisherman – or not sadly, I’m not sure – but actually, it’s all very amicable. “But I chose to stay in Cornwall… and my career has just grown and got better and better.” Scott’s first foray into food was the seaside Harbour Restaurant in Port Isaac, followed by eight years running the much-loved St Tudy Inn gastropub and rooms. Now, she’s creative director (“I’m not apron-on as much as I used to be”) at Emily Scott Food, the restaurant that sits on the sea wall at Watergate Bay. What unites all these culinary outposts? “I’ve been banging the simplicity drum for a long time – my food’s all about seasonality, but also not too much faffing around.” That ethos is evident in her second cookbook, Time & Tide, which includes plenty of one-pot main dishes, simple suppers and satisfying bakes. “It’s about times of day,” says Scott, who lives with her partner Mark Hellyar, a winemaker, and her children. “There’s a lovely chapter called ‘morning cafe’ with lots of nods to my French roots, because that’s just a very natural thing for me. We’ve got ‘rise and shine’, meaning breakfast time, we’ve got ‘seaside soirees’.” The recipes reflect Scott’s trademark Cornish-French fusion with seafood – scallops, mussels, mackerel, crab – taking centre stage alongside French culinary classics like beurre blanc, bouillabaisse, ratatouille and creme brulee, while Cornish sea salt and clotted cream appear on many an ingredients list. The book cover features a quote from American actor and foodie Stanley Tucci, who has become a friend. “It’s just been a very natural coming together through food,” says Scott. “You know, when you see him on television in his Italy series, he genuinely is that person. He genuinely loves food and wine, and that’s what connects everyone in my view.” The chef and author didn’t always have such a favourable view of feasting. She had anorexia in her teens and was forced to drop out of school. After going in and out of treatment, she was offered the opportunity to go and work in a hotel restaurant in France. “It’s quite a normal thing for people with eating disorders to end up in food, I think, because, I mean, you can’t give up food,” Scott says. “I just ended up – kind of through choice – just recovering, and turning my rather unhealthy relationship with food around, and finding the joy of cooking for people.” In 2021, the restauranteur got the chance to cook for some very important people when she was asked by the Cabinet Office to cater a dinner for world leaders at the G7 summit in Cornwall’s Carbis Bay. “They were looking for something slightly different – they didn’t want the very formal, old school, white gloves [style],” Scott says. “I submitted my menu and told them I’d be giving them tea towels as napkins, and we’d have French Duralex glasses, mismatched cutlery, that kind of thing, and they loved it.” On the menu was melon gazpacho, turbot with miso beurre blanc sauce, and strawberry and elderflower pavlova, followed by “little mini ice creams for the petit fours and Cornish fudge we made. So it was all quite nostalgic nods to the seaside”. What was it like emerging from the kitchen at the end of the meal to greet diners including then UK prime minister Boris Johnson, US president Joe Biden, French president Emmanuel Macron and German chancellor Angela Merkel? “It was literally like, you know when you go to a friend’s house for dinner, but you’re really late and you turn up and everyone’s had a drink? I was suddenly surrounded,” Scott recalls. “President Biden had his arm around me, I had Macron and his wife signing my book, because my book had come out the day before, then I had Angela Merkel saying, ‘We must get a photograph now, come on’. It was quite a moment really.” Even better, the proud mum got to share the experience with her kids: “Oscar, my eldest, and my partner’s daughter served the world leaders, and my son Finn was in the kitchen cooking as part of my team. I thought, as a parent, I’m done!” Plus, the feedback on the food from the VIPs was top notch. “They loved it. And what was so nice is I said to [the organisers], ‘I want them to be relaxed. I want them to stay longer’,” Scott says. “The secret service were like, ‘They ran over time, they were so relaxed’. We did our job.” ‘Time & Tide’ by Emily Scott is (Hardie Grant, £28).

Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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If there’s one thing associated with teenagers more than anything else, it’s moodiness. But although low mood is extremely common in teens, what’s just as common is that parents don’t know what to do about it. Adolescence is the highest risk period of life to experience depression, and half of adult mental health disorders start before the age of 15, says consultant clinical psychologist Dr Beth Mosley, who provides specialist mental health support to children and their families. “Seeing the signs of low mood in your teen can be worrying if you’re a parent,” she says. “The questions you may ask are likely to be, what are the usual highs and lows of adolescence, and what is something to worry about? Why might my teen be struggling with low mood, and most importantly, what can I do as a parent to help if my teen is feeling down and showing signs of disengaging with life?” Mosley, the author of new book, Happy Families, which is about the most common issues affecting children’s mental health and how parents can help, says although everyone will, at some point, experience low mood, sadness, irritability and loss of interest in things they enjoy, usually such feelings are linked to problems in life. But changes associated with puberty, and brain restructuring, mean adolescents are especially vulnerable to mental health problems, says Mosley, who explains: “These changes increase the possible impact of life stressors and, thus, their vulnerability to mental health difficulties. “The brain changes in adolescence mean teens feel emotions more intensely – both the highs and lows – meaning it’s not unusual to see them experiencing waves of low mood, particularly in the face of challenges.” She says if a teen’s low mood doesn’t go away, and prevents them doing the things they need to, like schoolwork and spending time with others, it would be wise to consider seeking help. The teen’s school may be able to suggest local support. But she adds: “Whether your teen experiences passing or more persistent low mood, the good news is that the brain is flexible and ripe for learning in adolescence, so there’s a lot we can do to support our teens when they’re experiencing low mood. “Importantly, this support will likely improve your relationship with your teen, and help protect them from developing mental health difficulties in adulthood.” If your teenager’s mood is low, these are the things Mosley says might help them… Encourage them to do what’s important to them When someone feels low, they tend to do less of what’s important to them, meaning they get less rewards from life and feel lower, Mosley explains. This is the low-mood cycle. Conversely, by doing more of what’s important to them regularly, they get more reward from life and start to feel better – this is the feel-good cycle, she says. So rather than a teen waiting until they feel better to do the things that are important to them, low-mood teens should do them now to break the low-mood cycle. “Determining what activities they can do more of and what unhelpful activities to do less is a key first step,” says Mosley. “You can support your child by providing more opportunities to do what’s important to them and increasing access to rewards. Give them practical support to do the activities they enjoy, provide encouragement.” Communicate better with them Mosley says that low mood can make it difficult for teens to communicate, but parents learning key communication skills can support how they communicate with their teens and, in turn, help improve their mood. She says being careful how you say things, through tone of voice and nonverbal body language, is important, as teens are more sensitive to criticism and negative social feedback. But there are six communication skills in particular that parents should try to use. They are… Picking the right time to have a conversation. “Open and honest conversations are most likely to happen when we’re feeling calm and not under pressure,” says Mosley, explaining that it’s important to be aware of when your teen isn’t in the right frame of mind for a difficult conversation, and to learn to respectfully pause the conversation and reschedule it for a better time. Starting a sentence with ‘I’ rather than ‘You’ can make a huge difference, explains Mosley, who says starting with ‘You’ often has a blaming tone and makes the teenager defensive and stops them from listening, whereas starting with ‘I’ can explain how you’re feeling, which can’t be disputed and starts a whole different conversation. Instead of over-generalising and using words like ‘always’ or ‘never’, Mosley says it’s much better for parents to be specific and provide an example of a recent event, rather than things that have happened over months or years. She says over-generalising is more likely to make teens feel awful, and less likely to spark a collaborative conversation. Imagining how a young person might feel in/about a certain situation can also help, she says. “Understanding someone else’s point of view, and expressing this to them, can make it easier to have a collaborative conversation and avoid an argument,” she explains. “When we’re particularly worried about our children, thinking about how they feel can sometimes help us connect with them.” If you go into a conversation with your child knowing what you want from it but being aware you might not get it, be prepared with some alternative solutions, Mosley advises. “Having a few solutions in your back pocket before you go into a discussion enables you to show you’re willing to compromise so you don’t get stuck in a stalemate situation,” she says. Although you may not initially get the response you hoped for from your child when you try a new way of communicating with them, it’s vital to persevere, stresses Mosley, who explains: “With these communication hacks we should begin to see communication with our children become healthier and more productive.” Tackle your negative thoughts and help your teenager do it too Mosley advises parents to reduce the habit of getting stuck in negative thinking by trying these tactics, which she suggests should be shared and modelled to teens. Remember it’s just a thought and it doesn’t mean it’s real. “Remind your teen that thoughts are not facts, they are ideas and they don’t predict the future,” says Mosley. Let negative thoughts come and go, rather than fixating on them and becoming overwhelmed, she advises, and take the power out of the thought by sharing it with others. “Getting another viewpoint can stop unhelpful thoughts growing in magnitude,” she says, and suggests parents provide opportunities for teens to share their thoughts with them, on car journeys and walks etc. As many young people get stuck on social media, dwelling on distressing thoughts, Mosley suggests: “Help your teen notice this cycle and learn the art of moving to another activity, even if it’s just moving to a different room or doing some physical activity.” She adds: “If your teen is feeling negative and self-critical, move away from nagging and towards helping them refocus their energy on something they enjoy and/or resolving the underlying problem.” Happy Families: How to Protect and Support Your Child’s Mental Health by Dr Beth Mosley is published by Bluebird on August 31, priced £18.99. 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