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Lewis Hamilton said he has “unfinished business” after signing a new £100million contract to extend his Formula One career beyond his 40th birthday. After months of negotiations, the seven-time world champion finally concluded a new two-year deal – understood to be worth £50m-a-season, a salary hike of £10m – at last weekend’s Dutch Grand Prix. The announcement ends speculation surrounding the seven-time world champion’s future with his current deal up for renewal at the end of the season. Hamilton’s extension – which draws him level with Max Verstappen as the grid’s highest earner – will take him to a month shy of his 41st birthday. It will also allow him to continue his pursuit of a record eighth crown. Hamilton will still be partnered by George Russell after Mercedes also confirmed they 25-year-old’s stay for at least another two years. “I have had such an incredible journey with Mercedes, and we still have unfinished business,” said Hamilton ahead of this weekend’s Italian Grand Prix. “We want to get back to the top, and back to fighting for world championships. We are in this together. “We have a lot of work to do, but there is nowhere else I would rather be. You are all stuck with me for a little bit longer.” Hamilton has won a record 103 races, and was carried to six of his seven championships by Mercedes, but he has not tasted victory since the controversial Abu Dhabi decider of 2021 – a losing run of 36 races. Hamilton is fourth in the championship, an eye-watering 183 points behind Verstappen, with Mercedes unable to challenge the Dutchman’s all-conquering team. Verstappen has won 11 of the 13 rounds so far – with Red Bull unbeaten this season. But Hamilton added: “It is not about revenge or redemption. Abu Dhabi is in the past and there’s nothing you can do about it. “In life, you have ups and downs, and last year everyone was questioning whether they wanted to continue. But that thought quickly went away, and you put your mind and energy into being the best you can be. “I truly believe we can win more world championships and more races together and that’s where all my energy is going. “I’m not thinking that it’s going to take another four years to get to where we need to be. I’m aware that it does take time. “But I’m so hopeful the decisions we are taking will put us in that target zone. In my heart I truly believe if it’s not next year it will be the year after that we can challenge.” Hamilton, who made his F1 debut in 2007 aged 22, once scoffed at the idea of racing into his forties. But after signing up for his 18th and 19th seasons, he revealed the careers of NFL star Tom Brady, who retired at the age of 45, and Fernando Alonso, who turned 42 last month, is proof he can continue to compete at the highest level. “I definitely didn’t think I would get to the age that I am and feel the way I do, physically and mentally, and still love what I’m doing as much as I do,” he added. “That’s something I’m incredibly grateful for. “I look at people like Tom Brady, who has been such an incredible athlete, and has shown what can be done today. He’s a role model in that respect. “I’ve been fortunate in being able to speak to him and to understand what he has done and what he does consistently to keep himself in shape. “It is also great seeing Fernando. He was here way before I was and is still doing an amazing job. “It just shows that your talent never really leaves you so long as you have that passion and commitment to continue.” Russell joined Hamilton at Mercedes in 2022, out-scoring his team-mate in their first season together. He also claimed his maiden victory – Mercedes’ sole triumph of last year – at the penultimate round in Brazil. “Lewis wouldn’t have stayed if he didn’t think the team was capable of winning again,” added Russell. “That reinforces the confidence that I have in the team.” Read More Lewis Hamilton signs new Mercedes contract Charles Leclerc speaks out about Ferrari future ahead of Italian Grand Prix Lewis Hamilton has ‘unfinished business’ after signing new Mercedes contract Lewis Hamilton gives update on F1 movie starring Brad Pitt amid Hollywood strikes F1 2023 calendar: All 23 Grand Prix this year

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Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’

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