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Toto Wolff insists any view of George Russell dramatically losing form in 2023 is a “myth” as the Mercedes boss defended his driver. Russell, in his first season with Mercedes, finished above team-mate Lewis Hamilton in 2022 by 35 points – and also won the first F1 race of his career in Brazil – but has seen the roles reverse this year. The 25-year-old is currently seventh in the world championship standings, 57 points behind Hamilton, and retired late on in Sunday’s Dutch Grand Prix due to a puncture caused by a tangle with Lando Norris. Yet Wolff believes talk of Russell’s under-performance in the first 13 races of this season have been exaggerated. “I’ve never bought into this thought,” Wolff said, after Sunday’s race. “When you and I are having a bad day, nobody knows, but if a driver has a bad day and he’s probably a tenth off, that makes all the difference in qualifying. “So all drivers have days that are not so good and we’ve seen these ups and downs with George but the quality of the driver I’ve never doubted a minute. “He was able to shine [in qualifying], put the car on P3, had a problem-free qualifying and no traffic so I haven’t seen any pattern change. “I’m trying to really bang it into his head that he hasn’t lost his form, that it is just the myth that he’s making up. “You don’t unlearn to driver and you don’t lose your form. You can have ups and downs like all of us have but every single weekend when things have gone against him, it was pretty clear why that was and it wasn’t the driving.” Russell has a chance to get back to points-scoring finishes this weekend at the Italian Grand Prix in Monza. Read More Lewis Hamilton says ‘totally wrong’ weather forecast cost Mercedes a podium spot Max Verstappen survives dramatic rain chaos to claim record-equalling victory at Dutch GP Christian Horner hails ‘untouchable’ Max Verstappen as best driver in the world Christian Horner hails ‘untouchable’ Max Verstappen as best driver in the world Lewis Hamilton says ‘totally wrong’ weather forecast cost Mercedes a podium spot Max Verstappen survives dramatic rain chaos to triumph at Dutch Grand Prix

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This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater

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Formula One personnel have been told to stay away from the Emilia Romagna Grand Prix, with adverse weather conditions placing doubts over this weekend’s race in Imola, the PA news agency understands. Persistent rain in the region saw the paddock at the circuit in northern Italy evacuated on Tuesday because of the risk of flooding. Although the track is not under water, the surrounding area is struggling to cope with the extreme weather and the rain is forecast to continue on Wednesday. PA understands that if conditions do not improve, there is a risk the sixth round of the season could be cancelled. F1 bosses remain in constant dialogue with the promoter and local authorities to see if it can press on with the schedule, with first practice due to start on Friday. A final decision on whether the race can go ahead is expected to be announced later on Wednesday. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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