Staring down a hefty holiday gift list

Mercedes team principal Toto Wolff admits the team will soon have no choice but to give up on the development of this season’s car and focus on next year. Lewis Hamilton claimed a third-placed finish at the British Grand Prix, but was beaten to second by Lando Norris and was well adrift of challenging Max Verstappen – who extended his title lead to 99 points in pursuit of a hat-trick of world championships. Hamilton was unable to pass McLaren’s Norris following the safety car restart despite being on theoretically faster tyres in the closing stages and the seven-time world champion remains fourth in the drivers’ standings – a whopping 124 points behind Verstappen. Wolff knows they can not do anything to stop Verstappen and his dominant Red Bull and therefore says the time will soon come to switch focus to next season. “I think pretty soon,” Wolff said when asked when that time would come. “We have no choice. P2, P3 fundamentally doesn’t impact me and the team. “It is about coming back to being able to win a world championship. “That’s not going to happen this year so we need to set our eyes on next year and we will see with all the races to come how we can learn and develop and make sure that we can carry that forward into next year. “Having said that, the regulations are the same so we are not learning nothing by continuing with this car. So there is a balance to strike.” The safety car, which was deployed on lap 33, massively benefitted Hamilton, who was able to get a free pit-stop and retain third place after a raft of drivers had already pitted. With Hamilton, who started seventh, on soft tyres and Norris on hard tyres, it was expected the McLaren man would be a sitting duck but he was able to resist the advances of the Mercedes to clinch a brilliant second place. It was the same story behind, where Norris’ team-mate Oscar Piastri comfortably held George Russell at bay to clinch fourth. Wolff chose to view McLaren’s enormous progress in the last two races as a positive that they can achieve similar, but expected his drivers to be able to secure a double-podium finish. “To be honest, when the safety car was deployed, I was pretty sure, if not convinced, that we would be eating up the McLarens and finish with a P2 and P3 and maybe even challenge at the front,” Wolff added. “You see just how strong their car was. They both raced very strong. Their top speed through the corners and the straights, there was no way of passing them. That came as a surprise. “McLaren were not competitive at the beginning of the season and it is good to see because it shows if you make the right decisions, the car can jump up by a huge amount. “Do I believe we have upgrades which will fundamentally change the car? I don’t believe so but we have a few small steps to come and we can see if you find a tenth or two or three you can move up the grid. “Fundamentally I don’t care whether we finish second or third. It is about finding our way back to fighting for victories and the world championship. “To see that the car has potential fundamentally, all eyes are on the big prize. It is exciting to see that the McLaren was able to find a second in performance.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lando Norris calls finishing runner-up at British Grand Prix ‘pretty insane’ Max Verstappen snatching pole ‘ruins everything’ for Lando Norris at Silverstone Max Verstappen pips Lando Norris to pole position at British Grand Prix

Nothing says “luxury” quite like an expensive lip balm. Sure, drugstore stuff gets the job done — but we deserve nice things, don’t we? However, to call Kylie Cosmetics‘ new Tinted Butter Balms simply a lip balm almost seems wrong. Not because the new drop doesn’t do everything you’d expect a good lip balm to do — hydrate and soothe dry, cracked lips — but because it does all that and so much more.

As I’ve gotten older, the idea of eventually getting some type of facial filler has become less intimidating. It’s not just age that has shifted my personal perspective, but the research I’ve done in my line of work and the improvements in the world of injectables I’ve seen along the way. Some types of filler products, like Sculptra, are even bio-stimulatory, meaning they trigger the skin’s natural collagen production to rebuild itself, rather than just filling the fat pads with hyaluronic acid gel. Others, like Redensity, a “resilient” form of hyaluronic acid, have been fine-tuned to be softer, lighter, and injected into the face via micro-droplets. This is all to say that filler technology has advanced rapidly over the last few years, and the results have the potential to look better than ever.

Confidence in the Supreme Court sank to its lowest point in at least 50 years in 2022, after the Dobbs decision that overturned the right to abortion and which led to state bans and other abortion restrictions

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Scientists on Tuesday designated a small body of water near Toronto, Canada as ground-zero for the Anthropocene, the proposed geological epoch defined by humanity's massive and...

This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid