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An 18-year-old was told her constant exhaustion was likely caused by depression and the stress of her A-levels – only to eventually be diagnosed with a debilitating chronic illness. Elizabeth Hope, from Cheltenham, Gloucestershire, experienced painful headaches and had begun falling asleep at 5pm every day while studying for her A-levels. “My mum would wake me for dinner and then I’d maybe do like an hour’s homework, which is absolutely not enough when you’re studying for your A-levels, and then fall asleep again,” the now-27-year-old recalls. When Hope said she needed to lie down during rehearsals for the school show and stopped going to cheerleading practice because she was too tired, her parents knew there was a serious problem. “To start off with, my parents thought ‘oh she just doesn’t want to go to school’,” she says. “But I started not being able to do the things that I enjoyed, so then we realised that something was very wrong.” She visited another doctor, who found Hope was experiencing myalgic encephalomyelitis, also known as chronic fatigue syndrome or ME, a long-term illness that affects the nervous and immune systems. People with ME can experience severe pain and fatigue, as well as a range of other symptoms, making everyday physical and mental tasks exhausting, according to the NHS. Hope was so exhausted that she struggled to leave the house without using a wheelchair. “I was literally stuck in my house,” she says. “We would maybe go out to one shop and then I would have to come home. Being able to use a wheelchair was amazing for me because I could go to two or three shops or go to the park and stuff like that.” A woman of 18 told by doctors that her constant exhaustion was likely depression and A-level exam stress, was diagnosed with a debilitating chronic illness which means she uses a wheelchair, but has overcome her adversity to become an award-winning wheelchair dancer and dancing instructor. “Struggling with loneliness,” she was “really unsure” when her mother suggested she attend a wheelchair dance class in Birmingham – but it turned out to be one of the best decisions she ever made. She learnt to manage her energy levels and “fell in love with dance”, and has since gone on to perform in her wheelchair at the 2022 Commonwealth Games opening ceremony and two cheerleading world championships. “I think for people with disabilities, it’s not like you can do whatever you want, because it’s not true, but you can do things in a different way,” she says. “But I love dancing and being able to share my passion with other people is just, yes, it’s really cool”. As a dancer, Hope was soon competing and joined another two dance groups, Sun Rae Inclusive Dance and Apt Dance Theatre. She went on to win the UK ParaDance National Championships with the group and came second in the solo contest after performing to Kylie Minogue’s 2018 song “Dancing”. She also found a cheerleading group and travelled to Florida in the US, where she went on to win the world championships in 2019, in the adaptive abilities category. In early 2022, Hope received a message from a friend suggesting that she apply for an assistant dance artist job with the national disability charity Sense. “They said you can apply with a cover letter and CV or via video,” she said. “So I basically made this video about how much I love dance.” To her surprise she was invited to attend a recruitment workshop. “I was like, that was fun, but I won’t get a job because all these people are way more qualified than me,” she said. “But then I got offered the job.” Hope was initially going to turn down the job because the working hours were more than she thought she could manage, but was told they would come up with a solution. She now teaches people with disabilities to dance, from non-verbal school groups to elderly people in care homes – including a 102-year-old. “It’s just about managing my energy and pain,” she says. “So for example, I rest a lot and only work one day a week. It’s just about pacing your activity more than anything else.” For more information on the accessible arts activities Sense offers, visit: sense.org.uk/our-services/arts-sports-activities-for-disabled-people/art-for-disabled-people/ Read More A$AP Rocky claims having a family with Rihanna is his ‘best’ collaboration Ashlyn Harris breaks silence on cheating rumours following Ali Krieger divorce I present my children on Instagram like a fairytale – I’m now rethinking A$AP Rocky claims having a family with Rihanna is his ‘best’ collaboration Ashlyn Harris breaks silence on cheating rumours following Ali Krieger divorce I present my children on Instagram like a fairytale – I’m now rethinking

It’s Saturday night in Sin City, 9pm local time. One hour until lights out. Walking out of the media centre, across Tuscany Suites and Casino car park and up through the various security checkpoints, you arrive at the highly-coveted, yet strangely downplayed open space that is the Formula 1 paddock. Halfway down, between the garages of Aston Martin and Alfa Romeo, lies the grid access lane: a portal to the chaos forthcoming. There is a chill in the air. A cool 15C temperature which, told all week, is about to play havoc with tyres in the 50 laps ahead. A pause for breath and then the steel-faced American bodyguard gives the go-ahead. On you stroll, pretending you belong here. Welcome to the curiously flummoxing experience that is the F1 pre-race grid. And this is not any old grid. This is Las Vegas: F1’s newest super-venue, where no multi-million-dollar expense has been spared (save a manhole cover or two). In the near-distance are 20 cars all lined up in order, with at least a dozen mechanics and engineers per car. And in the gaps in-between lie everyone else – the VIPs, the executives and the media – relishing or reeling in the madness of it all. Forty minutes until lights out. Effectively, there are two choices as a grid bystander: stay at the front of the pack, scrummaged in the melee to catch a glimpse of the A-listers, or head speedily to the back of the start-finish straight to rise up for air. Your route? By any means necessary. Down the middle, tiptoeing down the sides, most likely a zigzagging of both. Aston Martin owner Lawrence Stroll trots down alongside his wife to the back where his son Lance starts in 19th. He exchanges a joke with Sky Sports grid walk pioneer Martin Brundle: “Don’t bother me today!” he says. Brundle, sporting a striking dark blue jacket for Vegas’ F1 reincarnation, laughs as he awaits his cue from a producer in his ear. This is his terrain. He may well hate this, but Brundle is now best known for his memorable grid-walk encounters as opposed to his 15-year racing career. It started in 1997, when ITV first gained the rights from the BBC for F1 in the UK and executive producer Neil Dunacson first floated the idea. Before that, attempts to encapsulate the pre-race frivolities to audiences at home were caught up in old-school Formula One Management red-tape. Yet as Bernie Ecclestone took the sport into the 21st century so the broadcasting access expanded – and Martin’s grid walk era was born. He was said to be reluctant at first. Now it is his unorthodox home away from home. A plethora of TV companies have followed suit. Today, we’ll let Martin and the rest of them get on with it. It is a striking juxtaposition of the grid: while the pressure is high on broadcasters to keep viewers entertained with minute-by-minute soundbites, the written media can stand back and absorb this whole… thing. Whatever this is. Mulling around, with no real purpose other than the process of mulling around. Looking at the grandstands to the side, ticket-holding F1 fans record and capture every moment and you think to yourself in the real, morally just world, they’re probably more deserving of this spot than you. Nonetheless, on you go. Engineers sit in the cockpit, toying with the complex intricacies of these 220mph machines, revving the engines so brashly it is hard to hear yourself speak. It is a baffling mish-mash of car-staring, celebrity-glancing and photograph-taking. “Portrait or landscape?” I ask one VIP couple, who request a photo in front of Daniel Ricciardo’s AlphaTauri. “Let’s do both” comes the response. Those “very important people” are signified with a pink pass dangling around their neck. But the real celebs are simply identifiable by the hordes of people around them, people desperate for that picture which will deliver hundreds upon thousands of likes on Instagram. They come in all shapes and sizes: DJ Steve Aoki, model Paris Hilton, LIV rebel golfer Ian Poulter. And, towering menacingly over them all, seven-foot-plus NBA icon Shaquille O’Neal. Fifteen minutes until lights out. Stumbling towards the front, a gap opens up around the outside of Charles Leclerc’s pole-sitting Ferrari, before it’s blocked off again. Instead, head down, you attempt to carve your own racing line through the chaos down the middle and bang: you’re in the shot of Brundle’s conversation with one star or another. Quick, act natural: hurry on through. As is procedure, the home national anthem of the Star-Spangled Banner rings out. A loud horn then blares indicating a quickening of proceedings. Walking back into midfield again, you saunter past FIFA president Gianni Infantino. Is there any occasion he does not miss? Today I feel… Formula 1. Bumping into recent interviewee Willy T Ribbs – “howdy partner” – is the last brief interaction. Any conversation on the grid is usually short-lived but now, 10 minutes until lights out, time’s up. FIA personnel rush the lot of you away, herding the cattle to the exit-door. The process now is a delicate balancing act: walk slowly enough to take in every last second yet quick enough to avoid an ear-clipping from the racing bouncers. Mechanics frantically push tyre trolleys through the crowds back to the garages; one Williams staffer swears under his breath. Las Vegas 2023 is a far cry from the tranquillity of yesteryear at Budapest and Spa-Francorchamps. Eventually the grid is cleared and, quick as a flash, it's over. You can breathe. The drivers can breathe. Brief respite before the action out on track. Sharing the spotlight with the stars of yesterday and tomorrow is entertaining. A privilege. A taste of a different world, even if it is as a supporting act loitering in the background. Now though, the food chain is restored. The unparalleled uniqueness and flashiness of the Formula 1 grid is perhaps unmatched in world sport. For half an hour you walk with the stars, real and fake, and then return to normality. But after a build-up saturated in speed and splendour, lights out is finally imminent. You’ve had your time: back to the laptop and coffee machine you go. Read More Christian Horner suggests Las Vegas Grand Prix solution to ‘brutal’ schedule Las Vegas Grand Prix dazzles on debut with usual dose of Max Verstappen reality How Formula 1 cracked America Christian Horner suggests Las Vegas Grand Prix solution to ‘brutal’ schedule ‘It happens’: F1 fail to apologise or issue refunds to Las Vegas fans F1 2023 official calendar: All 23 Grand Prix this year

This is the best time of year to discover new recipes. As the days get shorter and colder, a glossy new cookbook – and all the food-related inspiration that comes with it – can be just the thing you need. And there are plenty of new releases to sink your teeth into – whether you want to transport yourself to a sunnier country, settle down with some comfort food – or even get a head start on Christmas shopping. Some of the biggest names in food – including chef and former Saturday Kitchen presenter James Martin, BBC stalwarts the Hairy Bikers, and cult restaurateur Russell Norman – have new cookbooks out – and this is what you can expect from each of them. 1. ‘James Martin’s Spanish Adventure’ by James Martin If you were captivated by James Martin’s 20-part ITV series taking a culinary tour around Spain – from the Michelin-starred restaurants of San Sebastian to the local markets of Santiago de Compostela – you’ll want to pick up the accompanying cookbook. One of Martin’s favourite areas in the country is Toledo, “a special ancient city right in the middle of Spain”, he notes. “It’s famous for great produce including game, saffron, honey, olive oil, garlic and the list goes on.” Yorkshire-born Martin says he first fell in love with Spanish food when he came to London as a young chef, and wanted to dedicate this book to the cuisine because he “wanted people to know about the people, the fantastic variety of landscapes, and the spectacular produce available”, he says. “They have the best markets in Europe and the range of ingredients is fabulous – the seafood, the meat, the vegetables and the fruit.” In the cookbook, Martin highlights that Spanish cuisine is far more than just paella and sangria. There are plenty of recipes for traditional dishes – including tapas bites, croquetas, empanadas, Seville pork with patatas bravas and burnt Basque cheesecake – as well as classic Spanish ingredients (such as chorizo, olives and plenty of seafood). While Spain is predominantly known for meat and fish, Martin also shows some of the beautiful ways the country uses vegetables too – such as a dish for deep-fried aubergines drizzled with honey and served with a tomato sauce, and salt-baked celeriac with new potatoes and salsa. Valencia beans and red prawns “Located on the east coast, the 2,000-year-old city of Valencia boasts wide sandy beaches, striking architecture, a buzzing food scene and culture,” says Martin. “It has its own language (a dialect of Catalan) and unique cuisine, with a focus on rice, seafood and meat. This dish showcases red prawns on a bed of white beans and vegetables.” Serves: 2 Ingredients: 75ml olive oil, plus extra for drizzling 2 garlic cloves, chopped 1 onion, diced ¼ leek, diced ½ carrot, peeled and diced ¼ green pepper, cored, deseeded and diced 3 bay leaves 2 whole smoked chilli peppers (or a pinch of chilli flakes) 300g cooked butter beans Splash of white wine Small bunch of flat-leaf parsley, chopped 8 red prawns, split lengthways Sea salt Method: 1. If you want to use a BBQ, heat a BBQ until hot and the coals are white. 2. Heat a medium paella pan and, when hot, add the oil, then add the garlic, all the vegetables, the bay leaves and the smoked peppers. Cook for two to three minutes, then stir in the beans, 50 millilitres of water and the wine and cook for three to four minutes. Season with salt and finish with the parsley. 3. Meanwhile, pop the prawns onto the BBQ, drizzle with oil and season with salt, then cook for two to three minutes until charred, turning once or twice. Alternatively, grill on high for three to four minutes. 4. To serve, remove the smoked peppers (if using) from the beans and then pile the prawns on top of the beans and drizzle with extra olive oil if desired. ‘James Martin’s Spanish Adventure’ by James Martin (Quadrille, £27) 2. ‘The Hairy Bikers’ Ultimate Comfort Food’ by Si King and Dave Myers It’s hard to believe Dave Myers and Si King – otherwise known as the Hairy Bikers – have been on our screens for nearly two decades, with their first BBC show airing in 2004. They’ve written plenty of cookbooks over the years – dedicated to everything from Mediterranean food to curries – and their latest is all about comfort food. In the introduction, the duo think back to what comfort food meant to them growing up – for Myers, it’s a classic chip butty, and King picks out his mother’s curries and casseroles. British classics like these permeate the book – including beef and barley stew, sausage rolls and lemon drizzle cake – but there’s a definite international flavour, with dishes inspired by Myers and King’s travels all over the world. Think soba noodles with miso mushrooms, Szechuan lamb bao buns, chipotle prawn tacos and more. While comfort food might make you think of heavy, rich dishes you want to curl up in the winter with – and those recipes are represented – there’s also a wider picture of ‘comfort’ and what it means throughout the year. Lighter recipes such as the teriyaki chicken salad and Spanish-style roasted vegetables with halloumi will bring just as much joy in the summertime. Chocolate eclairs “Possibly everyone’s top teatime pleasure, eclairs are a bit of work, but are so worth it,” say Myers and King. “Just picture yourself biting into that beautiful choux pastry filled with cream and spread with chocolate.” Makes: about 8-12 Ingredients: For the choux pastry: 115g plain flour 100g butter 2 tsp caster sugar 1 tsp vanilla extract Pinch of salt 3 eggs, well beaten 1 tbsp icing sugar For the filling: 300ml double cream 1 tbsp icing sugar ½ tsp vanilla extract For the chocolate glaze: 100g dark chocolate (or 50g dark chocolate and 50g milk chocolate) 50g whipping cream 50g butter 25g golden syrup Method: 1. Preheat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking parchment. Sift the flour on to another piece of baking parchment. 2. Put the butter, sugar, and vanilla extract in a pan with 225 millilitres of water and a generous pinch of salt. Heat gently until the butter has melted and the sugar has dissolved, then turn up the heat until the mixture is boiling. Remove the pan from the heat. 3. Pull up the sides of the baking parchment and slide the flour into the butter and sugar mixture. Stir the flour into the wet ingredients to form a thick paste which should come away from the sides of the pan in one solid mass. Put the pan back over a gentle heat and continue stirring with a wooden spoon for two or three minutes, until the mixture is slightly steaming and leaves a floury residue on the base of the pan. 4. Leave to cool for a couple of minutes, then beat for a couple of minutes more. You can then transfer the dough to a stand mixer or use electric beaters if you prefer. You will see steam escape from the dough at this point. Keep beating until the steam has subsided. 5. Gradually work in the eggs, just a couple of tablespoons at a time, until you have a thick glossy dough – it needs to be quite stiff and firm enough for you to draw your finger through it without the sides falling back in. The dough initially breaks up a lot, but eventually it will come together again. 6. Fit a large star or plain round nozzle into a piping bag and scoop the dough into the bag. If you don’t have a nozzle, simply snip off the end of the bag off – the hole should be about 2.5cm wide. 7. Pipe tiny amounts of the dough under the corners of the baking parchment on the trays to keep the parchment in place. For large eclairs, pipe eight lines of dough, as evenly as possible, on to the baking trays, making each one about 15cm long. To make sure they don’t spread to an oval shape, pipe them slightly wider at each end. To make slightly smaller eclairs, pipe 12 lines of about 10cm long. Wet your fingers and smooth out the ends of the eclairs if peaks have formed. If you haven’t used a star nozzle, run a fork along the length of each one. 8. Dust the eclairs with the icing sugar – this will help them darken and crisp up in the oven. Bake for 25 minutes by which time they should have formed a crust. Use a skewer to poke holes in each end of the eclairs so steam can escape from their centres, then continue to bake for another eight to 10 minutes. Turn the oven off and leave the door ajar. Leave the eclairs in the oven for about half an hour – this will help make sure they are crisp all the way through. 9. To make the filling, whip the cream until it is stiff, then fold in the icing sugar and vanilla extract. Chill for half an hour. 10. For the glaze, put the chocolate, cream, butter and golden syrup into a bowl over a saucepan of simmering water. Melt together gently to make a fairly thin ganache. 11. To fill the eclairs, cut three holes in the base of each one. Fill a piping bag with the cream and pipe it into the holes. Squeeze the eclairs lightly – they should feel nicely full. Dip each filled eclair in the chocolate glaze – this gives a much better coverage than trying to spread it – then leave them in the fridge to set. These are best eaten on the same day they are made as the pastry will eventually soften, but they will keep for up to 48 hours. ‘The Hairy Bikers: Ultimate Comfort Food’ by Si King and Dave Myers (Seven Dials, £25) 3. ‘Brutto’ by Russell Norman Russell Norman’s debut cookbook, Polpo, won the Inaugural Waterstones Book of the Year back in 2012, and anything the London restaurateur has done since has always been hotly anticipated. For his latest cookbook, Norman has turned his sights on Florence. Named after one of his London restaurants, “brutto” is the Italian word for ugly, and references the Italian expression, “brutto ma buono” – ugly but good. Tuscan cuisine is known for meat, offal, game and beans, Norman explains in the introduction – and these are all represented in the cookbook, albeit with a few more veggie options than you might seen in a traditional Florentine kitchen. You’ll learn a lot about food in Florence from Brutto – such as the city’s passion for wine bars, where antipasti such as coccoli (fried dough balls served with prosciutto and soft cheese) and deep-fried courgette flowers are served. Some of the recipes are Italian classics you’ll know about – such as tagliatelle with ragu and asparagus risotto – and others are more unusual, deeper dives into Italian cuisine – think Florentine-style fried chicken or an oven-baked spinach dish cooked with eggs, cream, Parmesan and a dash of nutmeg. Tuscan food is largely known as peasant food – meaning it’s relatively cheap and easy to make, while still being packed full of flavour. Spinach and ricotta dumplings “Gnudi translates as ‘naked’, as these little dumplings are the most nude and simple form of homemade pasta you can make,” says Norman. “The combination of spinach and ricotta is a very traditional marriage and appears in much of the pasta of the region, in ravioli and crespelle for example. It’s a very satisfying process, and easy enough for children to help with in the kitchen if you want to encourage an early interest in Italian cooking for little chefs.” Serves: 4 Ingredients: 500g baby spinach leaves, washed 50g ‘00’ flour 250g ricotta 1 large free-range egg, beaten 150g grated parmesan Flaky sea salt Black pepper ½ tsp freshly grated nutmeg 250g semolina 100g butter A large handful of sage leaves Method: 1. Steam the spinach for three minutes over a large pan of boiling water. Thoroughly drain and squeeze to remove the excess water, then chop the leaves finely. Set aside. 2. Mix the flour with the ricotta in a large bowl until it resembles lumpy breadcrumbs. Stir in the egg and two-thirds of the Parmesan. Add a pinch of salt, a twist of black pepper, the nutmeg and then add the spinach. Combine thoroughly with a wooden spoon or with your hands. 3. Put half the semolina into a bowl and shake the rest on to a baking sheet or a tray. Take small lumps of the flour, egg and spinach mixture and form them into small balls by rolling them between your palms, to the size of large olives. Turn each ball through the bowl of semolina, then place on the tray you’ve prepared with the rest of the semolina. When finished, you should have 24–30 little balls. 4. Fill a very large pan with water and bring to a rolling boil. Place the gnudi in the boiling water as quickly as possible, bringing it back to the boil on the highest heat, and continue to simmer for about three minutes. 5. Meanwhile, in a small saucepan over a medium heat, melt the butter and add the sage leaves. When it bubbles, reduce to a very low heat. This should take no more than two minutes, while the gnudi are cooking. 6. The gnudi will float to the surface when they are ready. Turn off the heat, remove them with a slotted spoon and drain the excess water on kitchen paper. Place on four warmed plates, pour the butter and sage over the top, then evenly distribute the remaining Parmesan. Add a flourish of black pepper. ‘Brutto’ by Russell Norman (Ebury Press, £32) Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes Three authentic Thai recipes to try at home What does Saturday Kitchen’s Matt Tebbutt cook at home? Three recipes that prove traditional Irish food is better than you think

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