List of All Articles with Tag 'f'

Alex Albon would be the “dream candidate” to replace Sergio Perez at Red Bull, says Nico Rosberg. Perez, who has a contract at the constructors’ champions until the end of next season, has struggled in recent months and has not claimed a win since May despite being in the best car on the grid. While Red Bull have publicly insisted the Mexican will retain his drive for 2024, other drivers are being linked with the seat to partner Max Verstappen, including the likes of Lando Norris and Daniel Ricciardo. Yet 2016 F1 world champion Rosberg believes Williams driver Albon – who drove for Red Bull for 18 months before being dropped for Perez ahead of the 2021 season – would be ideal for Christian Horner’s team moving forward. “Albon would also be a dream candidate actually for the Red Bull mother team for next year to replace Sergio Perez,” Roseberg told Sky Sports F1. “But unfortunately, as Helmut Marko was saying, Albon is locked in with a long-term contract there at Williams.” Albon has been a standout performer for Williams this year, scoring all of the team’s 23 points, and has a long-term deal in place at the team believed to run until the end of the 2024 season at a minimum. Meanwhile Albon’s team-mate, Logan Sargeant, has not scored a point all year and has five races left this season to prove to team boss James Vowles that he deserves his seat for next year. “Logan Sargeant is another one of those drivers who’s on shaky ground and really needs to prove himself,” Rosberg added. “He’s been making too many mistakes so honestly I think it’s going to be difficult for him to retain that seat for next year, especially because Albon is doing such a phenomenal job.” Sargeant will be keen to put on a good show for the home American fans this weekend at the US Grand Prix in Austin, Texas, which is also the fifth sprint weekend of the season. Read More Lewis Hamilton penalty in Qatar ‘revisited’ in light of ‘role model status’ Nicolas Hamilton: ‘Lewis has never put a penny into my racing... it’s not easy being related to him’ Lance Stroll ‘may have contravened FIA rules’ during furious outburst in Qatar Lewis Hamilton penalty in Qatar ‘revisited’ in light of ‘role model status’ F1 gives Belgian Grand Prix update for 2025 calendar Nicolas Hamilton: ‘Lewis has never put a penny into my racing’

Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

A top Indian developer is enticing Indians living abroad to buy luxury apartments as a way of investing

Natural wine is gaining a following in the U.S. even as overall wine sales drop

Lewis Hamilton’s penalty for crossing the track at the Qatar Grand Prix is being “revisited” by the FIA in light of his “role model status.” The 38-year-old crashed out of the race on lap one after colliding with Mercedes team-mate George Russell, with his car stuck in the gravel. Hamilton then crossed the live racetrack, moments before Russell himself drove past after leaving the pit lane. The Brit was fined £34,700 (€50,000), with half of it suspended, and given a formal reprimand. However, F1’s governing body is “revisiting” the incident due to concerns it may act as a precedent for younger drivers. An FIA spokesperson said: “The FIA is revisiting the incident in which Lewis Hamilton crossed a live track during the Qatar Grand Prix. “In view of his role-model status, the FIA is concerned about the impression his actions may have created on younger drivers.” The statement added that Hamilton had been “apologetic” in the initial hearing and “acknowledged that the crossing was a serious safety breach”. The FIA are expected to speak to Hamilton at this weekend’s United States Grand Prix in Austin, Texas. Hamilton apologised to Russell for the crash after the race, taking responsibility after a rare mistake at the start of the grand prix. Read More Nicolas Hamilton: ‘Lewis has never put a penny into my racing... it’s not easy being related to him’ What Lewis Hamilton’s clash with George Russell tells us about state of play at Mercedes F1 drivers unhappy after ‘dangerous’ Qatar Grand Prix causes fainting and vomiting

There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

President Joe Biden is weighing a trip to Israel, adding to the US diplomatic push after Secretary of

The Owino Market in Uganda's capital has long been a go-to enclave for rich and poor people alike looking for affordable but quality-made used clothes, underscoring perceptions that Western fashion is superior to what is made at home

This week’s new entertainment releases include a Rolling Stones album, a revealing documentary about spy novelist John le Carré and “Living for the Dead,” a new Hulu series that's like “Queer Eye” meets “Ghost Hunters.”

The movie version of Taylor Swift’s stadium tour instantly became one of highest-grossing concert films ever, opening with

A new study finds that the medicine in the diabetes drug Mounjaro helped people with obesity or who are overweight lose at least a quarter of their body weight

Lewis Hamilton is facing a second investigation by Formula One’s governing body for walking across the track at last weekend’s Qatar Grand Prix. Hamilton, 38, was fined £43,350 – half of which is suspended for the remainder of the season – in the hours after the race in which he crossed the circuit following a first-corner crash with Mercedes team-mate George Russell. But seven days on from the incident in Lusail, and in a largely unprecedented move, the FIA has said Hamilton’s actions are again under review. A spokesperson for the governing body said on Sunday: “The FIA is revisiting the incident in which Lewis Hamilton crossed a live track during the Qatar Grand Prix. “The FIA notes that Lewis was apologetic during the subsequent stewards’ hearing into the incident and acknowledged that the crossing was a serious safety breach. “However, in view of his role model status, the FIA is concerned about the impression his actions may have created on younger drivers.” Following the original investigation, in which Hamilton was also reprimanded, the stewards noted that “crossing a live track can cause extremely dangerous situations and the drivers have to be very cautious about it.” It is thought that under the FIA’s rules, it is unlikely Hamilton will face additional penalties. But it is possible harsher punishments could be handed out in the future for a similar infringement. Hamilton will be back in action at next weekend’s US Grand Prix in Austin. Read More FIA to review Qatar GP as ‘dangerous’ temperatures prompt driver complaints Lewis Hamilton and George Russell vent anger on radio after collision in Qatar Lewis Hamilton crashes out after first-corner collision with George Russell