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Lewis Hamilton criticised Mercedes’ tactics and suggested he and George Russell needed to “work as a team” after on-track battles throughout the Japanese Grand Prix. The seven-time world champion finished fifth at Suzuka, two places ahead of Russell in a race where the pair scrapped repeatedly and aired frustration over the team radio. After an early coming together where Russell surged past Hamilton before swiftly losing the place again, the 38-year-old pushed his team-mate off track in a second scrap and they then disagreed over how to defend their places against Ferrari’s Carlos Sainz. Russell was struggling on his tyres having attempted a one-stop strategy, while others around him deployed a two-stop, and Hamilton urged his team to let him through. The 25-year-old resisted on the radio before being told “this is an instruction, George” and allowing Hamilton to pass. Hamilton was then told to stay within DRS range to help his team-mate defend against Sainz, as the Spaniard had done to thwart Russell a week ago in Singapore. “We should have swapped around earlier and I should have got as far ahead as possible to get the gap as big as we could to the Ferrari,” Hamilton said. “Because he (Russell) was trying to fight me he was damaging his tyres and I think it just made it all complicated. “The fact is we are not fighting each other in the team championship. As drivers it is not important where we are. “What is important is that one of us finishes ahead of the Ferrari and to keep the position. Today we really needed to work as a team.” We are not fighting each other in the team championship. As drivers it is not important where we are Lewis Hamilton Hamilton also disagreed with the team’s DRS strategy. “I don’t think that was a good idea at all,” he said. “When they suggested it to me I knew that they obviously thought of it from the last race but it made no sense. “I needed to get as far clear as possible. I was on my way, around two seconds ahead and they asked me to give George DRS and I had to come off the gas down the straight. “Then he got overtaken by Sainz. He then got past George and he was right on my tail which was not ideal.” Mercedes team principal Toto Wolff was absent for this race due to knee surgery, with his role divided among numerous other staff while the Austrian was on the intercom. The team’s lead to Ferrari was cut in the battle for second in the constructors’ championship – which Red Bull clinched at Suzuka with a record six races remaining. Max Verstappen stormed to victory, with McLaren pair Lando Norris and Oscar Piastri on the podium ahead of Ferrari’s Charles Leclerc. Russell, who lost sixth to Sainz at the death, said he had no hard feelings over the battle with Hamilton. “The main goal is to finish P2 in the constructors’ championship,” Russell said. “The drivers’ championship is out of the window for me totally. Lewis is in a good place to fight for a good position. “The goal is to finish ahead of Ferrari this season and keep on working for next year. No issues on my side. “I viewed it as good, hard racing. Of course we lost a bit of overall time fighting each other. You are a bit frustrated on the radio but that is just part of racing. “We are not even going to discuss it, there is nothing to discuss. We have bigger fish to fry which is how do we make the car go quicker.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen pips Oscar Piastri to pole after tense qualifying for Japanese GP Lando Norris narrows gap on Max Verstappen at final practice in Japan Max Verstappen returns to form in Japanese Grand Prix practice

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In a world where all we want to do is stand apart form the rest (and quickly spot our luggage at baggage claims), a personalized bag is the way to go. Getting one monogrammed just feels so special, and it’s an accessory that you can truly call your own (and luckily won’t be obligated to share with your siblings or roommates). Monogrammed tote bags are especially all the rage right now, perfect for beach days, weekend market strolls, and vacations.

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Victoria Beckham has said she would not want to be in her twenties again as she used to focus on what she felt needed to be improved upon but now she is “comfortable” with who she is. Beckham rose to prominence in the nineties as a member of girl group The Spice Girls, but later turned her hand to the worlds of fashion and beauty. She said she embraces her look at age 49 but admitted that her husband, former England footballer David Beckham, has never seen her without her eyebrows done. Asked how she feels about ageing, she told The Sunday Times: “I am comfortable with who I am, I accept how I look, I make the best of what I have. “I feel, professionally and personally, really accomplished at 49. I consider how I apply my make-up. But I like how it feels being older. “I wouldn’t want to be 25 again. I was the kind of young woman who would look in the mirror and see what needed to be improved upon, as opposed to what actually looked OK.” She continued: “I’ve always been quite tough on myself, but because of that I’ve also always strived to be the best version of myself. “It’s not about changing anything, it’s just about looking at the best version of yourself.” These days, her signature style is largely removed from the Spice Girls’ heyday and through her eponymous fashion label, she is known for elegant silhouettes with lots of sleek, flowing dresses, palazzo pants and block colours. Beckham revealed she undergoes some laser and skin tightening treatments but underlined that she is “not trying to turn back the clock”. “I think it’s about little things. Same with make-up, it’s about not doing too much, which can be really ageing”, she said. “I went to an event recently and people had very ‘big’ (overfilled) faces. There are some scary options out there.” However, she admitted that she fell victim to the over-plucked eyebrow style and now drawing on her eyebrows is the first thing she does every morning. “Over the years my brows have been so overplucked that if you saw me without it you’d be horrified”, she said. “David has never seen me without my brows. They’re the first thing I do: wake up, put on the brow.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 7 tips and tricks for hay fever relief Top Films: w/c Saturday, May 27 Soap Guide: w/c Saturday, May 27

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SAN FRANCISCO--(BUSINESS WIRE)--Sep 8, 2023--

We threw away 68,000 tons of perfectly good food over the summer. Let that sink in for a moment. Overstocking, the heat, spontaneous social plans and having less motivation to cook were some of the main culprits, according to new research by Boursin. The most commonly wasted ingredients included sad vegetables, soggy pasta, wilted salad leaves and stale bread. Surprisingly, chicken, fish and even cheese made the top 20 list of frequently wasted foods. In an effort to put a stopper in this cycle, Boursin has teamed up with Great British Bake Off star Manon LagreÌ€ve to serve up simple solutions for reducing food waste. Aimed at the 67 per cent of us who prefer to cook simpler and less time-consuming dishes through simple family friendly recipes, LagreÌ€ve’s recipes showcase how British culinary classics can be easily elevated with the nation’s favourite indulgent cheese, Boursin, and a unique French twist. So dig out the leftovers from the fridge, grab a pack of Boursin, and get cooking. Vegetable Provencal Boursian tian Serves: 4-6 Ingredients: 150g of dry rice 2 tbsp of Boursin Garlic & Herbs, plus 1 tbsp to top the Tian with 2 tbsp of olive oil 2 courgettes 1 aubergine 6 tomatoes 1 red onion 3 cloves of garlic 2 tsp of herbes de Provence Salt and Pepper Method: 1. Slice the aubergine and place face down in the tin, generously season with salt and leave to soak and release moisture. 2. Place the rice in a pan, with 300ml of water, ½ tsp of salt, cover and bring to boil. Once it is boiling, remove from the heat and leave for 10 minutes covered. 3. Wash and slice courgettes, tomatoes, onions and garlic. 4. Rince the aubergines, pat dry with a kitchen towel and brush with some olive oil. 5. Pre heat the oven to 180C fan oven. To assemble the Tian, drizzle some olive oil at the bottom of the tin, spread the cooked rice and crumble the 2 tbsp of Boursin on top. 6. Cover the rice with the vegetable slices, tomato, courgette, aubergine, onion, garlic then drizzle with olive oil, herbe de provence, and season well with salt and pepper. 7. Cook for 45 minutes to 1hour and serve hot! Almond and Boursin grilled cod, with frites and peas Serves: 4 Ingredients: 4 filets of cod, skin off 50g of shaved almonds 2 tsp of Boursin Garlic & Herbs 1 egg 1 tbsp of breadcrumbs Fresh chives 1kg of potatoes 45ml of vegetable oil 500g of fresh peas 1 medium onion 2 tsp of salted butter 3 garlic cloves 2 tbsp of mayonnaise 1 tbsp Boursin Garlic & Herbs Salt and pepper Method: 1. Start by peeling the potatoes and cutting them into thin French Fries. Place them in a large bowl of hot water and leave them to soak for 10 minutes. 2. Preheat the oven to 220C. 3. Rinse and pat dry. Add the vegetable oil, 1 tsp of coarse salt and mix with your hands. Transfer to a large roasting tin to create one layer. Put a timer on for 20 minutes. 4. In the meantime, prepare the crust by mixing the almonds, Boursin, eggs and the egg. 5. Slice the onions and place in a roasting tin with the peas, garlic and salted butter diced. Add the cod on top of the peas, season with salt and pepper then divide the crust and spread it on top of the cod. 6. Use a spatula to mix the French fries in the oven and place at the bottom of the oven, turn the temperature down to 210C and cook for 10 to 12 minutes. 7. Make the Boursin mayo and serve the fish on top of the peas, add some dill and the French fries. Voila! Creamy plant-based Boursin pasta (vegan) Serves: 4 Ingredients: 400g of dry pasta (or leftover cooked pasta) 100g of fresh peas cooked. 100g of pine nuts 300g of cherry tomatoes 1 pack of Boursin Plant-Based (130g) 2 tbsp of olive oil ½ red onion A small bunch of fresh basil Salt and pepper Method: 1. In a pan, fry the diced onions with the olive oil for a couple of minutes, then add the cherry tomatoes and fry for 3 minutes. 2. Use a spatula to pop in some of the tomatoes. Add the pine nuts and a couple of tbsp of water if needed. Season with salt and pepper and set aside. 3. Cook the pasta in salted water respecting the package instructions. 4. Remove the sauce from the heat, mix the Boursin in with a fork in a bowl, then add to the tomato sauce. Finally pour the just cooked pasta over the top. 5. Serve the pasta, top with some peas, a tsp of plant-based Boursin and some fresh basil. Boursin and spinach stuffed chicken roulade Serves: 4 Ingredients: 4 chicken breasts 300g of baby spinach 2 tbsp of breadcrumbs 100g of Boursin Garlic & Herbs 4 slices of Jambon de Bayonne or Parma ham 1 big white cabbage 2 tbps of salted butter at room temperature 2 tbsp of Boursin Garlic & Herbs 500ml of boiling water 2 tbsp of olive oil A sprinkle of parsley Method: 1. Place the baby spinach in a colander and pour the boiling water over to cook it. Then press it against the colander to remove as much moisture as possible. 2. In a bowl, mix the cooked spinach, breadcrumbs and Boursin to make a paste. 3. Spread a chicken breast, then slice the thicker side from the inside to extend the chicken breast and make it thinner and larger. Spread 1 tbsp of the Boursin mix in the middle and roll the breast to make a tight roulade. Then wrap the chicken breast with the Parma ham and place in an oven dish. Repeat with the rest of the chicken breasts. Set aside in a roasting tin. 4. Pre heat the oven to 200C fan. 5. Cut the cabbage into wedges and dip in water to add moisture. Drizzle a roasting tin with olive oil and place the wedges on top. Mix the Boursin and butter together and brush it over the cabbage wedges. Season with salt and pepper. 6. Place the chicken on top of the oven shelf and the cabbage at the bottom and roast for 30 minutes. 7. Baste the chicken with the juices a couple of times through cooking. 8. Serve hot and sprinkle with parsley. Boursin and butternut squash filled conchiglioni (vegetarian) Ingredients: For the stuffing: 500g of squash or pumpkin, diced skin off 1 tbsp of olive oil 100g of parmesan 100g of Boursin Garlic & Herbs For the sauce: 2 cans of good quality diced tomatoes 4 garlic cloves 1 vegetable stock cube 1 tbsp of sugar 1 tsp of dried oregano 1 bunch of fresh basil Salt and pepper 2 tbsp of olive oil Extras/alternatives: Mozzarella Extra Boursin Garlic & Herbs 500g of large conchiglioni Method: 1. Pre heat the oven to 220C and roast the squash with the olive oil for 30 minutes until tender. 2. In the meantime, start to make the sauce. Add the olive oil and the diced garlic and fry on medium heat for a few minutes, add the oregano and half of the fresh basil and fry for another minute. Add the canned tomatoes, the stock cube and 100ml of water. 3. Add the sugar and leave to simmer on low heat until the end of the recipe. 4. In a blender or a food processor, add the rest of the stuffing ingredients and the roasted squash and season then, blend for a minute. Pour that into a piping bag. 5. Season the tomato sauce to taste with salt and pepper. Optional, you can use your food processor to blend it to a smooth sauce if you wish. 6. Pour the tomato sauce onto an oven dish and start to fill up the Conchiglioni one by one, simply using the piping bag. Spread the filled Conchiglioni on top of the tomato sauce. 7. Top with the mozzarella and crumble some Boursin. Cover with tin foil. 8. Cook for 40min at 200C covered, then remove the foil and cook for another 10 minutes. Boursin hachis parmentier Ingredients: 500g of mince beef 1 shallot 1 onion 3 carrots 2 cloves of garlic 30g of butter Salt and pepper 1kg of potatoes 50g of butter 200ml of warm milk ½ tsp of nutmeg 1 broccoli 100g of Boursin Garlic & Herbs, plus extra to crumble Method: 1. Peel and dice the potatoes and transfer to a large pan, cover with cold water, generous amount of salt for 30 minutes. 2. Dice the carrots, onion, shallot and garlic. Heat up a pan, add the 30g of butter and the carrots, onion, shallots and garlic. Fry for a few minutes until softened. 3. Add the minced beef to the pan and cook for 10 minutes. Season with salt and pepper. 4. Transfer the meat to your oven tin and set aside. 5. Boil and cook the broccoli in salted water for 8-10 minutes. Drain the water, then mash the broccoli with a masher or a fork and add the Boursin to it. 6. To make the purée, drain the water from the potatoes, then add the warm milk, the 50g of butter and season well with salt and pepper. Mash the potatoes with a masher to make the purée. 7. Preheat oven to 220C fan. 8. To finish the Hachis, spread the purée on top of the mince, spoon the broccoli on top of the purée and make some swirls with a fork. Sprinkle some Boursin on top. 9. Place in the oven for 10 to 15 minutes and serve hot with a small, dressed salad. Read More Budget Bites: Three one-pan recipes that minimise on washing up Cold-weather recipes to get on your radar now How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook Formula for the ‘perfect’ fish finger sandwich revealed Being vegetarian may partly be in one’s genes, study finds