George Russell believes Formula One went “beyond the limit of what is acceptable” by staging a Qatar Grand Prix that Lando Norris described as “too dangerous”. Canadian driver Lance Stroll said he faded in and out of consciousness because of the extreme heat and humidity during Sunday’s 57-lap race in Lusail and was also seen stumbling towards an ambulance moments after he emerged from his Aston Martin. London-born driver Alex Albon was treated for acute heat exposure at the on-track medical centre, while his rookie Williams team-mate Logan Sargeant was forced to park his car through illness. Alpine’s French driver Esteban Ocon also vomited during the race. Temperatures in the drivers’ cockpits exceeded 50 degrees for a contest which lasted one hour and 28 minutes. Russell, 25, who is director of the Grand Prix Drivers’ Association, and revealed he came close to blacking out after driving back from last to fourth following his first-corner crash with Lewis Hamilton, said: “Today was beyond the limit of what is acceptable. “Over 50 per cent of the grid said they were feeling sick, couldn’t drive and were close to passing out. “You don’t want to be passing out at the wheel when you are driving at 200mph, and that is how I felt at times. “If it got any hotter I would have retired because my body was ready to give up.” This was only the second staging of the Qatar race and the first of a 10-year deal which, in the region of £45million each season, is among the most lucrative for the sport’s American owners Liberty Media. Next year’s edition will be held two months later in December when it is expected to be cooler. McLaren driver Norris, 23, who finished third, said: “We found the limit today and it is sad we had to find it this way. “It is never a nice situation to be in when people are ending up in the medical centre or passing out. “It is not a point where you can just say, ‘the drivers need to train more’. We are in a closed car and it gets extremely hot. “Clearly, when you have people who end up retiring or in such a bad state it is too much. It is too dangerous. “I know that next year this race is later on in the season, and it will be cooler, but it is still something that needs to be addressed. I am sure we will speak about it because it shouldn’t have happened in the first place.” Read More Lewis Hamilton and George Russell vent anger on radio after collision in Qatar Lewis Hamilton crashes out after first-corner collision with George Russell In his own words: Christian Horner on world champion Max Verstappen Angry Lance Stroll shoves personal trainer and storms out of interview Max Verstappen fastest in Qatar practice as he closes in on world championship Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher

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The Prince of Wales has teamed up with popular YouTube channel, Sorted Food, to create the first Earthshot Burger. The veggie burger was created with Earthshot Prize-winning products, and a video posted on YouTube shows William handing out meals from a food van in central London with the Sorted Food chefs. The burger, filled with vegetables, spices, pickles and finished with a minty vegan mayonnaise, was developed by the sustainable packaging start-up Notpla (winner of the Build A Waste-Free World category), environmentally-friendly stove company Mukuru Clean Stoves (winner of the Clean Our Air category), and Kheyti’s Greenhouse-in-a-box, winner of the Protect and Restore Nature category. The collaboration is part of The Earthshot Prize’s new partnership with YouTube, to encourage users to create more content around climate change. Here’s how you can make your own at home… The Earthshot Burger Ingredients: (Serves 4) For the pickle: 1 cucumber, 2mm slices 1 mouli, peeled and cut into 2mm slices 200ml white wine vinegar 75g caster sugar 1tsp chilli flakes 1tbsp coriander seeds ½tbsp fennel seeds 1tsp mild chilli powder 1tbsp ground coriander seed 1tsp garam masala For the burger mix: 6tbsp vegetable oil 2tsp cumin seeds 1tsp mustard seeds, brown 1 red onion, peeled and finely chopped 6 cloves garlic, peeled and minced 40g ginger, finely chopped 2 green chillies, finely sliced 1tsp turmeric 1 red pepper, deseeded and sliced 200g white cabbage, shredded 200g cauliflower, finely chopped 100g green beans, finely sliced 500g white potato, steamed and cooled 30g coriander leaves, chopped For the sauce: 200g vegan mayonnaise 60g coriander 20g mint, leaves only 20g ginger, peeled To serve: 4 burger buns, sliced and toasted Method: For the pickle: 1. Place the sliced cucumber, mouli and one tablespoon salt in a large mixing bowl and mix well. Allow to sit for 30 minutes. 2. Add 400 millilitres water, vinegar, sugar and spices to a medium saucepan and bring to a simmer over a high heat. Once simmering, remove the pan from the stove. 3. After 30 minutes, tip the salted cucumber and mouli into a colander and rinse under cold running water then add them to the warm pickle liquid. Stir well and allow to cool. For the burger mix: 4. Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and mustard seeds and fry for two minutes until fragrant and starting to pop. 5. Add the onion, garlic, ginger and chillies, along with a pinch of salt and continue to fry, stirring occasionally for five to seven minutes until the onion is starting to colour. 6. Tip in the spices and stir to combine. 7. Tip in the sliced pepper and continue to cook for five minutes until the pepper softens and releases its liquid. 8. Add in the cabbage, cauliflower and green beans, stir everything together and cover the pan with a lid. Allow the vegetables to soften for five minutes. 9. Coarsely mash the potatoes in a bowl and then add them, along with the coriander to the pan. Stir everything together and taste and adjust the seasoning. You are looking for a thick mashed potato texture. 10. Remove the pan from the stove. For the sauce: 11. Add the mayonnaise, herbs, ginger and a generous pinch of salt to the jug of a blender and puree until smooth. Taste and adjust the seasoning. To serve: 12. Divide the mashed potato and vegetable filling between the toasted buns. Top each with a couple of pinches of pickled vegetables and finish with the herb sauce. Read More ‘Nicely cooked’: Watch moment Prince of Wales serves burgers to surprised diners in London The dish that defines me: Frank Yeung’s prawn wontons Seann Walsh explains reason behind his ‘strange request’ at restaurants

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