Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

The U.S. Postal Service is rolling out its latest special edition postage stamps, paying homage to a Hispanic tradition that has evolved over centuries to become a universal symbol of celebration

Lando Norris is “feeling okay” after he was discharged from hospital following his frightening crash at the Las Vegas Grand Prix. The McLaren driver slammed into a concrete wall at 180mph after losing control of his car on the third lap of the inaugural race. The 24-year-old British driver was taken to the University Medical Centre in Las Vegas for “precautionary investigations”. But Norris is expected to be fit for next weekend’s season-concluding race in Abu Dhabi and McLaren are confident he will be given the green light by the FIA’s medical team. Norris posted on Instagram and said: “Rough day. Big impact. But feeling okay! Thanks for all the messages. See you next weekend.” In a post-race press release from McLaren, the driver also said: “An unfortunate end to our Las Vegas GP weekend. I just bottomed out on the restart, lost the rear and hit the wall. “Not the way we wanted the weekend to end. Big thanks go to the medical staff for checking me over, and to the team for the work they’ll now put in on the car. One week to reset and go again for the season finale in Abu Dhabi.” McLaren team principal Andrea Stella added: “The most important thing today is that Lando is in good condition after what looked like a scary accident in a very fast section of this circuit.” Additional reporting from PA Read More Lando Norris explained issues with Las Vegas circuit before crashing at Grand Prix F1’s Lando Norris expresses Las Vegas Grand Prix track concerns moments before crash Lando Norris endures heavy crash at start of Las Vegas Grand Prix

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There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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Amy Schumer has opened up about the reason why she stopped taking Ozempic, as she urged celebrities to be honest about their weight loss. The 43-year-old actor and comedian appeared on Watch What Happens Live with Andy Cohen on Thursday (8 June), where she revealed that tried taking the type 2 diabetes drug Ozempic for weight loss last year. “Like a year ago, I tried it,” she told Cohen, before admitting that she stopped taking the FDA-approved medication because of its side effects. “I was one of those people that felt so sick and couldn’t play with my son,” Schumer explained, referring to her four-year-old son Gene, who she shares with husband Chris Fischer. “I was so skinny and he’s throwing a ball at me and [I couldn’t].” Although the Trainwreck star admitted that she was “immediately invested” before trying the drug, she ultimately decided that Ozempic wasn’t “livable” for her. However, Schumer did take a moment to call out celebrities who have been “lying” about taking the once-weekly antidiabetic injection for weight loss. “Everyone’s like: ‘Smaller portions,’” she joked. “Shut the f*** up. You’re on Ozempic, or one of those things.” Much like Ozempic, FDA-approved medications Wegovy and Mounjaro are also brand names for semaglutide – which work by mimicking a hormone that regulates appetite and creates the feeling of fullness. “Just stop,” Schumer added. “Just be real with the people.” The Inside Amy Schumer star even noted how she was open about undergoing liposuction for weight loss in January 2022. “When I got lipo, I was like, I got lipo,” she said. Ozempic, a once-weekly injection used for the treatment of type 2 diabetes, has skyrocketed in use after people were reportedly prescribed the diabetes medication as an “off-label” weight loss drug. Meanwhile, Wegovy and Mounjaro are once-weekly semaglutide injections specifically approved for the treatment of obesity and weight loss. There are many side effects of taking medications like Ozempic, Wegovy, and Mounjaro. According to the US Food and Drug Administration (FDA), the most common side effects of taking Wegovy include nausea, diarrhea, vomiting, constipation, abdominal pain, headache, fatigue, indigestion, dizziness, and digestive disorders. The FDA has also warned against more serious complications that can occur from using Wegovy or Mounjaro, such as the “potential risk of thyroid C-cell tumours,” pancreatitis, gallbladder problems, acute kidney injury, increased heart rate, and suicidal behaviour or thinking. Meanwhile, taking Ozempic can lead to possible thyroid tumours, including cancer, pancreatitis, changes in vision, and kidney and gallbladder problems. Amy Schumer isn’t the only celebrity to open up about taking certain medications for weight loss. Comedian Chelsea Handler previously revealed that she “didn’t know” she was on Ozempic because her doctor allegedly “hands it out to anybody”. During an appearance on Alex Cooper’s Call Her Daddy podcast in January, the Chelsea Lately star spoke candidly about the alleged widespread use of Ozempic in Hollywood and her concerns over its popularity. “So, my anti-ageing doctor just hands it out to anybody,” Handler claimed. “I didn’t even know I was on it. She said: ‘If you ever want to drop five pounds, this is good.’” She said she realised she was taking the type 2 diabetes drug for weight loss after feeling nauseous while at lunch with a friend, who was also on Ozempic. When her friend asked if Handler was taking the medication, which the comedian referred to as “semaglutide” during their conversation, her friend informed her Ozempic was simply a brand name for semaglutide. However, Handler said she stopped taking the medication after she realised what it was. “I’m not on it anymore. That’s too irresponsible,” she shared. “I’m an irresponsible drug user, but I’m not gonna take a diabetic drug. I tried it, and I’m not gonna do that. That’s not for me. That’s not right for me.” Read More Vanderpump Rules star Brittany Cartwright addresses rumours she’s taking Ozempic for weight loss FDA warns against using off-brand versions of Ozempic, Wegovy for weight loss Mark Wahlberg says he prefers to stay in shape ‘the old-fashioned way’ as he weighs in on Ozempic trend Debate sparker over parent who wouldn’t give her daughter any birthday cake Everything you need to know about hay fever How to protect pets from wildfire smoke amid air quality alert