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Ed Sheeran got a brutal grilling when he went to work on a Chicago hot dog truck that's known for their Karen's diner-inspired insults. The 32-year-old joined The Wieners Circle where he served up food to screaming fans who had been to his concert. “We’re gonna have Ed Sheeran here at the motherf****** Wiener’s Circle and I’m gonna teach that w***** how to make a f****** hot dog", one employee shouts. They then turn to the award-winning artist and insist: "Shut the f*** up and shove [a hotdog] up your a**". Sign up to our new free Indy100 weekly newsletter

The FIA has begun a review into Sunday’s Qatar Grand Prix after drivers complained of racing in dangerously high temperatures. George Russell branded the race “beyond the limit of what is acceptable” as temperatures in the drivers’ cockpits exceeded 50 degrees for a contest which lasted one hour and 28 minutes. Canadian driver Lance Stroll said he faded in and out of consciousness because of the extreme heat and humidity during the 57-lap race in Lusail and was also seen stumbling towards an ambulance moments after he emerged from his Aston Martin. London-born driver Alex Albon was treated for acute heat exposure at the on-track medical centre, while his rookie Williams team-mate Logan Sargeant was forced to park his car through illness. Alpine’s French driver Esteban Ocon also vomited during the race. This was only the second staging of the Qatar race and the first of a 10-year deal which, in the region of £45million each season, is among the most lucrative for the sport’s American owners Liberty Media. Next year’s edition will be held two months later in December when it is expected to be cooler, but governing body the FIA acknowledged action must be taken now to avoid a repeat of the scenes. It said in a statement: “The FIA notes with concern that the extreme temperature and humidity during the 2023 FIA Formula 1 Qatar Grand Prix had an impact on the well-being of the drivers. “While being elite athletes, they should not be expected to compete under conditions that could jeopardise their health or safety. “The safe operation of the cars is, at all times, the responsibility of the competitors, however as with other matters relating to safety such as circuit infrastructure and car safety requirements, the FIA will take all reasonable measures to establish and communicate acceptable parameters in which competitions are held. “As such, the FIA has begun an analysis into the situation in Qatar to provide recommendations for future situations of extreme weather conditions. “It should be noted that while next year’s edition of the Qatar Grand Prix is scheduled later in the year, when temperatures are expected to be lower, the FIA prefers to take material action now to avoid a repeat of this scenario.” The FIA said measures would be discussed at the upcoming medical commission meeting in Paris, which could include guidance for competitors, research into modifications for more efficient airflow in the cockpit and recommendations for changes to the calendar to fit with acceptable climate conditions. Research from cross-country events in extreme climates will also be examined for potential applications to track races. You don’t want to be passing out at the wheel when you are driving at 200mph George Russell Russell, 25, who is director of the Grand Prix Drivers’ Association, revealed he came close to blacking out after driving back from last to fourth following his first-corner crash with Lewis Hamilton. He said: “(Sunday) was beyond the limit of what is acceptable. “Over 50 per cent of the grid said they were feeling sick, couldn’t drive and were close to passing out. “You don’t want to be passing out at the wheel when you are driving at 200mph, and that is how I felt at times. “If it got any hotter I would have retired because my body was ready to give up.” McLaren driver Lando Norris, 23, who finished third, said: “We found the limit (on Sunday) and it is sad we had to find it this way. “It is never a nice situation to be in when people are ending up in the medical centre or passing out. “It is not a point where you can just say, ‘the drivers need to train more’. We are in a closed car and it gets extremely hot. “Clearly, when you have people who end up retiring or in such a bad state it is too much. It is too dangerous. “I know that next year this race is later on in the season, and it will be cooler, but it is still something that needs to be addressed. I am sure we will speak about it because it shouldn’t have happened in the first place.”

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Sometimes dinnertime is not just about satisfying our hunger. It’s a chance to embark on a culinary adventure from the comfort of our homes. To elevate your dining experience this week, we’ve curated a selection of five diverse and sustainable dinner recipes that celebrate global powerhouses of flavour while keeping an eye on our ecological footprint. Transport yourself to the bustling markets of Morocco with an aromatic vegetarian taigne. Embracing the harvest of the season, this hearty dish brings together the earthiness of butternut squash and carrots with the protein-packed goodness of chickpeas. Topped with a zesty lemon-dill sauce, the baked salmon dish below offers a refreshing twist to your taste buds while delivering a dose of healthy omega-3 fatty acids. A true taste of British comfort, a classic beef and mushroom pie is a hearty masterpiece that showcases locally sourced beef. The recipe also minimises waste and maximises taste, making it an economical choice for families. Capturing the vibrant colours of the Mediterranean, stuffed peppers are a celebration of wholesome and vegetarian goodness. Filled with couscous, chickpeas and a medley of vegetables, this dish burts with nutritious delights. Lastly, journey to the aromatic landscapes of Thailand with a tantalising green curry. Tender chicken thighs dance harmoniously with fresh vegetables, bathed in a luscious coconut curry sauce. Bon appétit! Spiced vegetable tagine This Moroccan-inspired vegetarian tagine is bursting with flavour from seasonal vegetables and aromatic spices. It’s perfect for a cosy dinner and packed with nutritious goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 1 hour Ingredients: 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon ½ tsp ground ginger 1 butternut squash, peeled and diced 2 carrots, peeled and sliced 1 tin (400g) chickpeas, drained and rinsed 1 tin (400g) chopped tomatoes 500ml vegetable broth 100g dried apricots, chopped Salt and pepper to taste Fresh coriander leaves for garnish Method: 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened. 2. Stir in the ground cumin, coriander, cinnamon, and ginger. Cook for another minute until fragrant. 3. Add the butternut squash and carrots, tossing them with the spices. 4. Pour in the chickpeas, diced tomatoes, vegetable broth, and chopped apricots. Season with salt and pepper. 5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the vegetables are tender. 6. Serve the tagine over couscous or rice, and garnish with fresh coriander leaves. Baked salmon with lemon-dill sauce This delicious and sustainable salmon dish is baked to perfection and served with a zesty lemon-dill sauce. It’s a delightful dinner that’s easy to prepare and full of omega-3 fatty acids. Serves: 2 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 2 salmon fillets 1 tbsp olive oil 1 lemon, thinly sliced Salt and pepper to taste ¼ cup (60g) plain yogurt 1 tbsp fresh dill, chopped 1 tsp lemon zest 1 tsp lemon juice Method: 1. Preheat the oven to 200C (180C fan). Grease a baking dish with olive oil. 2. Place the salmon fillets in the baking dish. Season with salt and pepper, then lay lemon slices on top of each fillet. 3. Bake the salmon for 15-20 minutes or until it flakes easily with a fork. 4. While the salmon is baking, prepare the lemon-dill sauce. In a small bowl, mix together the plain yogurt, fresh dill, lemon zest, and lemon juice. 5. Serve the baked salmon with the lemon-dill sauce drizzled on top. Beef and mushroom pie This classic British beef and mushroom pie is a comforting and hearty dish, perfect for a family dinner. The tender beef and earthy mushrooms are enveloped in a rich gravy, all wrapped in a flaky pastry. Serves: 6 Prep time: 20 minutes | Cooking time: 2 hours Ingredients: 500g beef stew meat, diced 2 tbsp vegetable oil 1 large onion, finely chopped 2 garlic cloves, minced 250g button mushrooms, sliced 2 tbsp plain flour 500ml beef broth 2 tsp Worcestershire sauce Salt and pepper to taste 1 pack (320g) ready-rolled puff pastry 1 egg, beaten Method: 1. Preheat the oven to 180C (160C fan). 2. In a large oven-safe pot, heat the vegetable oil over medium-high heat. Add the diced beef and brown on all sides. Remove the beef from the pot and set it aside. 3. In the same pot, sauté the chopped onion and garlic until softened. Add the sliced mushrooms and cook until they release their juices. 4. Stir in the plain flour and cook for a minute to form a roux. 5. Pour in the beef broth and Worcestershire sauce, stirring to combine. Season with salt and pepper. 6. Return the browned beef to the pot, cover with a lid, and transfer the pot to the preheated oven. 7. Bake the beef mixture for about 1 hour and 30 minutes or until the beef is tender and the gravy has thickened. 8. Meanwhile, roll out the puff pastry and cut it to fit the top of the pie dish. 9. Once the beef mixture is done, pour it into a pie dish and cover it with the puff pastry. Brush the pastry with beaten egg for a golden finish. 10. Bake the pie in the oven at 200C (180C fan) for 20-25 minutes or until the pastry is puffed and golden. Mediterranean stuffed peppers These vibrant Mediterranean stuffed peppers are a flavourful vegetarian option that’s easy to make. Filled with couscous, chickpeas, and Mediterranean vegetables, they are a healthy and delicious dinner choice. Serves: 4 Prep time: 15 minutes | Cooking Time: 25 minutes Ingredients: 4 large bell peppers (any color) 100g couscous 200ml vegetable broth 1 tin (400g) chickpeas, drained and rinsed 1 courgette, diced 1 red onion, diced 1 tbsp olive oil 1 tsp dried oregano ½ tsp ground paprika Salt and pepper to taste Fresh parsley for garnish Method: 1. Preheat the oven to 200C (180C fan). 2. Cut the tops off the bell peppers, removing the seeds and membranes. Brush the outside of the peppers with olive oil. 3. In a saucepan, bring the vegetable broth to a boil. Remove from heat, add couscous, cover, and let it sit for 5 minutes until fluffy. 4. In a separate pan, heat olive oil over medium heat. Add the diced zucchini and red onion, sautéing until softened. 5. Stir in the cooked couscous, chickpeas, dried oregano, ground paprika, salt, and pepper into the sautéed vegetables. 6. Stuff the mixture into the prepared bell peppers and place them in a baking dish. 7. Bake the stuffed peppers for 20-25 minutes or until the peppers are tender and slightly charred on the outside. 8. Garnish with fresh parsley before serving. Thai green curry with chicken Transport your taste buds to Thailand with this aromatic and creamy Thai green curry. Made with tender chicken and seasonal vegetables, it’s a delightful balance of spicy, savoury, and coconut goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 25 minutes Ingredients: 500g boneless chicken thighs, sliced 2 tbsp vegetable oil 2 tbsp green curry paste 400ml coconut milk 1 red bell pepper, thinly sliced 100g green beans, trimmed and halved 1 courgette, sliced 2 tbsp fish sauce 1 tbsp brown sugar Fresh basil leaves for garnish Cooked jasmine rice to serve Method: 1. In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for a minute until fragrant. 2. Stir in the sliced chicken and cook until it’s browned on all sides. 3. Pour in the coconut milk and bring the mixture to a simmer. 4. Add the sliced red bell pepper, green beans, and courgette to the curry. Cook until the vegetables are tender-crisp. 5. Season the curry with fish sauce and brown sugar, adjusting the seasoning to taste. 6. Serve the Thai green curry over jasmine rice and garnish with fresh basil leaves. Read More Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits The National Portrait Gallery’s new restaurant is fabulous upgrade Three barbecue recipes to try that aren’t burgers The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith

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