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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’

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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

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