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Christian Horner knew Max Verstappen was ready to return to winning ways from his aggression in a game of padel tennis as the Dutchman moved to the brink of a third world title with victory at the Japanese Grand Prix. Verstappen was imperious around the high-speed corner circuit at Suzuka, beating McLaren’s Lando Norris by over 19 seconds as Red Bull sealed the constructors’ championship with a record six races to spare. The 25-year-old’s record 10-race winning run and Red Bull’s unbeaten season was ended in Singapore a week ago, but he hit back in style. Verstappen is now within touching distance of a hat-trick of world titles, extending his lead over team-mate Sergio Perez to 177 points, and could even win it in the Saturday Qatar sprint race in two weeks’ time. “I played padel tennis with Max on Wednesday and he was properly fired up and made it clear ‘I want to win the race by 20 seconds’ and in fairness he came within 0.7 of a second of achieving that,” team principal Horner said. “You could tell from the very first lap in practice one that he was totally focused on this event. “It is a circuit that he loves and enjoys. It was an outstanding performance. His laps in qualifying yesterday, particularly that final lap has to be up there with one of the best laps of all-time in qualifying. “Max is absolutely at the top of his game, he is the best driver in F1 at this point in time. “He’s just got this inner hunger, determination and huge ability. He doesn’t get distracted by the trappings of F1. He is an out-and-out racer. If he is not racing in the real world he is racing in the virtual world. “He’s a winner and he loves winning. You’ve seen that competitive spirit at its utmost this weekend.” Red Bull are the first team in Formula One history to win the team championship with six races to spare as Verstappen’s victory moved the Milton Keynes-based team 318 points clear of second-placed Mercedes in the standings. It is Red Bull’s sixth constructors’ title since their debut season in F1 in 2005. They clinched it at the track owned by their engine supplier Honda, with Horner paying tribute to the entire team. “To achieve this sixth constructors’ championship is beyond our wildest dreams. Coming into the season I don’t think we could have ever dreamt of having a year like this,” Horner added. “Last year was a very strong year for us but to have kept that momentum rolling through the year that we have had is testimony to all the men and women in the team that have worked tirelessly. “To repeat a season like this, to do better than we are doing is impossible. We are riding a wave and we want to ride that wave as long as we can. “It is very fitting that we have won the championship here on the 75th anniversary of Honda at their circuit at Suzuka.” While Verstappen coasted to the win, it was a tough day for Perez, who broke two front wings and was handed two penalties before retiring on lap 15. He then came back into the race briefly on lap 40 before retiring again, with the team keen for him to serve his outstanding penalty rather than suffer in Qatar. “It was just a disastrous weekend,” Perez said. McLaren showed further signs of their progress by comfortably beating Ferrari’s Charles Leclerc to seal second and third – with Oscar Piastri picking up his first F1 podium. “Another amazing day for us. A P2 and P3, so we couldn’t have asked for anymore,” Norris said. “We are pushing, we are getting there. The progress we’ve made is pretty outstanding.” 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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Gumbo is a Louisiana institution. Fusing together flavours from the state’s Creole and Cajun heritage, it’s traditionally a deeply-flavoured stew. After exploring southern Louisiana, this is Gordon Ramsay’s version of a traditional gumbo… Chicken andouille gumbo with rice Serves: 8 Ingredients: For the braised chicken: 4 boneless, skin-on chicken breasts 4 bone-in, skin-on chicken legs, thighs attached 1 tsp freshly ground black pepper 2½ tsp kosher salt, divided 2 tbsp grapeseed oil 4 garlic cloves, crushed 3 celery stalks, diced 2 yellow onions, diced 8 cups chicken stock 3 sprigs thyme 3 spring onions, trimmed and chopped 1 lemon, cut in half, seeds removed For the gumbo base: 227g andouille sausage, cut into 1.3cm-thick slices 108g unsalted butter 125g all-purpose flour 2 celery stalks, finely diced 2 garlic cloves, minced 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 yellow onion, finely diced 1 tsp kosher salt 1 tsp cayenne pepper ½ tsp freshly ground black pepper 2 tbsp hot sauce For the rice: 341g white rice 946ml water 2 sprigs thyme, picked 2 tsp kosher salt Method: 1. Make the braised chicken: Season the chicken with the pepper and two teaspoons of the salt. In a large pot over medium heat, add the oil. Once the oil is shimmering, sear the chicken on all sides until golden brown, about 10 minutes. Be careful not to overcrowd the pan, and work in batches if necessary. 2. Remove the chicken from the pan and add the garlic, celery, and onions. Cook in the chicken fat until the vegetables begin to caramelise. Season with the remaining salt. 3. Add the chicken back to the pot and cover with the chicken stock. Add the thyme, scallions, and lemon halves and bring to a simmer. Continue cooking on a low heat until the chicken is tender and can easily be pulled apart, about one hour. 4. Remove the chicken from the stock and shred the meat from the bones. Cover the chicken and refrigerate until ready to use. Strain and reserve the chicken stock and discard the vegetables and thyme. 5. Make the gumbo base: In another large pot over a medium heat, add the andouille sausage and cook until the fat has rendered and the sausage has crisped. 6. Use a slotted spoon to remove the sausage from the pot and set aside on a paper towel–lined plate. 7. To the fat in the pot, add the butter. Once the butter is completely melted, add the flour and mix until a thick paste forms to make a roux. Reduce the heat to medium-low and continue cooking, stirring constantly until the roux has turned a very deep brown, about 30 to 45 minutes. 8. Add the celery, garlic, bell peppers, and onion. Continue cooking until the vegetables are softened, about five minutes. Season with the salt, cayenne, and black pepper. 9. Add the reserved chicken stock and the hot sauce and bring to a simmer. Continue cooking on low until the gumbo base has thickened, about 30 minutes. 10. Make the rice: In a medium pot over a medium heat, add the rice, water, thyme and salt and bring to a boil. Cover and reduce to a simmer. Cook until all the moisture has evaporated, about 20 minutes. Fluff the rice with a fork just before serving. 11. Add the pulled chicken and andouille sausage to the gumbo and serve with the rice. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More 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’ Gordon Ramsay’s coffee-spiced pork shoulder recipe What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort

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