Getting a case of laryngitis is an unpleasant experience and can happen to anyone. But singers are more prone to the throat condition and the latest performer to have come down with laryngitis is Arctic Monkeys frontman Alex Turner. The band were forced to cancel a concert in Dublin that was scheduled for Thursday (22 June), and their appearance at Glastonbury this weekend has also been thrown into doubt. In a statement, the Arctic Monkeys said: “Alex is suffering from acute laryngitis and, following medical advice, has been ordered to rest.” According to the NHS, the illness can sometimes come on suddenly, but can be linked to other illnesses, such as colds and flu. It occurs when the voice box or vocal cords in the throat become irritated or swollen. It’s an uncomfortable illness, but can usually be treated at home or with help from a pharmacist. Here’s everything you need to know about laryngitis. What are the symptoms? Laryngitis can sometimes come on without warning and patients feel the worst during the first three days. The main symptoms are a hoarse voice or sometimes losing your voice; an irritating cough that doesn’t go away; always needing to clear your throat; and having a sore throat. In children, there can be additional symptoms including a temperature of 38C or above; losing their appetite; or having difficulty breathing, but this last symptom is rare. How long does it take to treat? Most people recover from laryngitis after one to two weeks, and don’t need to see a GP. The NHS advises treating the condition by drinking plenty of fluids and gargling with warm salty water, if you are an adult. You should also try to rest your voice as much as possible. This means speaking as little as you can, and if you must, do not talk loudly or whisper as both can strain your voice. Keeping the air moist is also helpful in treating laryngitis. You can increase the amount of moisture in the air by putting out bowls of water. Be aware that central heating and air conditioning can make the air drier. Staying out of smoky or dusty places will also help, as well as avoiding smoking cigarettes. You should steer clear of caffeine or alcohol as they can cause dehydration. Pharmacists can help with treating the symptoms by providing paracetamol or ibuprofen, cough syrup, gargling solution, or lozenges to soothe the throat. When should I see a GP about laryngitis? You should see your GP if your symptoms do not improve after two weeks, or if you keep getting laryngitis or problems with your voice. The GP may carry out some procedures to try and figure out what is the cause, including looking inside the throat with a small mirror, wiping a cotton bud around the back of the throat to be tested, and arranging a blood test. You may also be referred to an ear, nose and throat (ENT) specialist if the condition keeps occurring. If it is very painful or you are finding if difficult to swallow, you should call 111. If you or your child are having difficulty breathing, you should call 999 or go to A&E. Read More I couldn’t climax, so I let ‘big testosterone’ take me for a ride ‘What in the wingardium leviosa?’: Emma Watson shocks fans with ‘levitating’ dress Harry and Meghan ‘Duke and Duchess of Dior’ rumours untrue, report says What is egg freezing and how does it work? Regular napping could be good for brain health, research suggests Dramatic rise in the number of women freezing their eggs

Max Verstappen accused Formula One’s referee of making the sport’s superstars look like “amateurs” in qualifying for the Austrian Grand Prix. Verstappen put his Red Bull on pole position for Sunday’s 71-lap race in Spielberg after he saw off a late flurry from Ferrari’s Charles Leclerc. Carlos Sainz starts third in the other scarlet car ahead of Lando Norris and Lewis Hamilton who qualified fourth and fifth respectively. Verstappen’s Red Bull team-mate Sergio Perez finished only 15th after all three of his laps in Q2 were deleted for exceeding track limits. Verstappen also had four runs scrubbed off by the stewards for putting his Red Bull over the white lines. In all, an extraordinary 47 laps were deleted by race director Niels Wittich. “This is a joke,” said Verstappen over the radio. “Honestly, with these track limits, f****** ridiculous.” Verstappen managed to fend off Leclerc by just 0.048 sec, but moments after he stepped out of his Red Bull, the Dutch driver took aim at Wittich’s refereeing. “Today, it was very silly,” he said. “It made us look like amateurs with the amount of laps that were being deleted and some of them were so marginal. “We spoke about it in the briefing before, and when it is very marginal, it is impossible to judge if the car is out or in, and yet laps were still getting deleted. It was not a good look today. “People will say, ‘you should have kept the car in the white lines’. If it was that easy, you can take my car and try it, but you probably wouldn’t get up to speed in time.” A Remote Operation Centre in Geneva consisting of six officials – FIA’s answer to football’s VAR system – flag up contentious laps to Race Control at the circuit using various camera angles. Wittich then has the final say. It is understood that if the laps in question are marginal, Wittich will lean in favour of the driver. But Verstappen continued: “We don’t do this on purpose. With these speeds and the high-speed corners it is so hard to judge where the white line is and that is why a lot of people got caught out. “My first lap in Q3 was just a banker lap which takes out the joy. Today showed that it is not easy to have a clear rule about it.” Despite the row, reigning world champion Verstappen will be favourite to take his seventh victory from the nine rounds so far this season and extend his 69-point championship lead over struggling team-mate Perez. Behind the Dutchman, Norris impressed to take fourth spot in his revamped McLaren, one place ahead of Hamilton who finished 0.428 sec adrift of Verstappen. The Red Bull Ring is hosting F1’s second sprint event of the year with a shortened qualifying and race to follow on Saturday before Sunday’s main event. “Our car has not suited this circuit in the past and it showed again today,” said Hamilton. “It was a really tough and difficult session but we got through it, thank God. “We will try to do better in sprint qualifying tomorrow, and then fifth on Sunday is a strong position to start from.” Hamilton’s Mercedes team-mate George Russell managed only 11th on a disappointing afternoon for the Briton. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton calls for change, claiming new rule would ensure a ‘real race’ ‘Happy’ Lewis Hamilton still hungry for record eighth world title – Damon Hill Horner details what makes ‘mega talent’ Verstappen so special

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As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. 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Williams have confirmed that American rookie Logan Sargeant will remain with the team next season. The British outfit’s move to retain Sargeant, 22, for a second campaign completes the 20-driver grid for 2024. Sargeant, who scored just one point during a difficult first season, will race alongside Alex Albon after the London-born Thai’s seat had already been confirmed. “I am thrilled to be continuing with Williams Racing for the 2024 season,” said Sargeant. “It has been an incredible journey with the team so far and I am grateful for the opportunity to continue developing as a driver within such a talented and dedicated group. “We have exciting plans for the future and I can’t wait to contribute to the team’s success in the coming year.” Sargeant claimed his maiden point in Formula One – the first American to score in the sport since Michael Andretti 30 years ago for McLaren – after Lewis Hamilton and Charles Leclerc were both disqualified from the United States Grand Prix in Austin in October. Albon finished the year with an impressive 27 points to help Williams land seventh in the constructors’ championship, the team’s best result for six seasons. “I am pleased to continue our journey with Logan into 2024,” said team principal James Vowles. “Logan has demonstrated immense skill whilst under the pressure of the world stage, making him a perfect fit for our team. “We have great confidence in his abilities and believe that together we can achieve even greater success in the upcoming season.” The Formula One season will start in Bahrain on March 2.