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When it gets to that time of year between Christmas and New Year, sometimes known as Betwixmas, it’s not unusual to find yourself surrounded by mountains of Christmas leftovers. With turkey coming out of your ears, and enough leftover pudding to feed all of Santa’s elves, it can feel a bit overwhelming to find inventive ways to use up your Christmas dinner leftovers. With that in mind, we’ve rounded up a selection of tips and tricks that will help you whip up a festive storm and prevent your leftovers from going to waste. Most importantly, these tips and recipes all require minimal effort so that you can focus on the important things from this time of year, like a festive movie marathon and figuring out how to put together the toys that Santa brought down the chimney. Planning is key The number one thing you can do to lower your food waste over Christmas is to plan ahead and resist the urge to impulse buy. Work out how much food you’ll need – especially if you’re hosting (and remember your guests will probably bring some food with them) – and make a shopping list. Planning is especially important when it comes to use-by dates. When buying meat, dairy or other fresh produce, check out that use-by date to make sure you won’t have to throw it away before you need it. It all starts with storage Marie Kondo your fridge to reduce food waste by keeping your ready-to-eat foods at the top, dairy in the middle, and raw meat at the bottom. Pop all your fresh fruit and veg in the drawers, and just like that, you’re a food waste-fighting machine. This will help you reduce any food waste across the festive season. Most fruit and veg will last longer if you store it properly. Stopping your fresh fruit and veg going bad in the first place is an easy way to reduce food waste. Here are two storage blunders that many of us make in the kitchen: Potatoes (for your perfect roasties) need to breathe, so it’s best to store them in a cardboard box or paper bag in a cool, dark place. Never in the fridge! And remember that you can still eat them if they’ve started to sprout. Citrus fruit, especially lemons and limes, will harden when stored in a fruit bowl at room temperature. To keep fresh and juicy for longer, so you can complement your post-dinner gin and tonic, store them in the fridge. Don’t neglect your scraps Once you’ve just finished baking, roasting or frying up a delicious feast, and you’re about to throw away all your leftover food scraps, always take a moment to think about where your waste is going. Here are a few unexpected scraps that you can use up instead of throwing them away. Beetroot tops can be used as a substitute for greens, like spinach, swiss chard and bok choy. They can be steamed, sauteed, braised, added to soups, or even eaten raw. Sautee the stems with a little garlic, orange and shallot to enjoy them tender and crispy – the perfect side to add something different to your Christmas lunch. Just make sure to rinse them well and they’re good to go! Boiling veg for a side of your Christmas dinner? Once the veg is suitably tender, drain over a pot and use the water to make your gravy. This is packed with nutrients to give your festive feast a health boost. If you’re not quite sure how to use up the skins of your potatoes and carrots, cutting them up and roasting in olive oil with plenty of salt and pepper makes delicious vegetable chips, the perfect snack to accompany an afternoon full of Christmas movies and toy building. Bring limp vegetables back to life How many times have you looked in the fridge after Christmas day and seen a few soft carrots and broccoli left over from the roast? Most of us banish limp vegetables to the bin, but you can actually salvage them very easily. You can bring carrots back to life by cutting a bit off the bottom and place upright in a glass of cold water until firmed up. If your carrots are already cut, you can place them in a bowl of cool water. Trim the bottom off a head of broccoli and pop in a glass of water. If you have cut florets, place in a bowl of water until plumped up and crisp. If you reach a point where you’ve exhausted all leftover recipes, why not donate to a local foodbank? It’s worth checking what they need before you turn up, but many will be incredibly grateful for your leftover donations. Christmas leftover recipes These are some festive favourite recipes from Gousto that will mix it up from the usual bubble and squeak. From sweet to savoury, there’s something for everyone. Chocolate orange yule log with leftover Christmas pudding Serves: 8-10 Time: 1 hour Ingredients: 3 eggs (separated into yolks and whites) 75g caster sugar 1 tbsp cocoa powder 50g plain flour For the filling: 150ml brandy cream (or double cream) 30g icing sugar 200g Christmas pudding For the topping: 150g unsalted butter (softened) 150g icing sugar 75g Terry’s Chocolate Orange Dark 75g Terry’s Chocolate Orange Milk Extra icing sugar to garnish Method: Preheat the oven to 200C/180C (fan)/400F/gas 6. Line a 9 x 13inch baking tray with non-stick baking parchment. Add the egg whites to a stand mixer and beat until stiff peaks form, then turn off and keep to one side. Add the egg yolks to a separate large bowl with the caster sugar and mix well with a wooden spoon or until combined. Sift the cocoa powder into the egg yolks and mix together again. Using a large metal spoon, carefully fold the egg whites through the egg yolk mixture (make sure you don’t knock out too much air!) until well combined. Sift over the plain flour and fold through carefully. Spread the cake mix evenly into the baking tray, then put into the oven. Bake for 10-11 min or until the cake is cooked through. Once cooked, remove the tray from the oven and keep aside for 2 min. Place a clean tea towel over the baking tray, then flip the cake over. Whilst the cake is still hot, use the tea towel to help you roll the cake lengthways into a tight log shape. Leave aside like this until completely cool. Meanwhile, whip the brandy cream in a stand mixer with the icing sugar until soft peaks form then remove to another bowl (don’t bother washing the stand mixer bowl!). Put the Terry’s chocolate segments into a small heatproof bowl over a pan of barely simmering water – make sure the bowl isn’t touching the water! Stir until melted then remove the bowl from the pan and let cool slightly. Into the same stand mixer, add the softened unsalted butter with the icing sugar. Stir with a spoon, then beat until combined. Slowly pour in the melted chocolate and beat until mixed. This is your chocolate buttercream. Once the cake has cooled, carefully unroll and remove the tea towel. Spread the whipped brandy cream over the cake, then crumble over the leftover Christmas pudding. Re-roll the yule log lengthways, pushing in any filling that falls out, until the seam is underneath the log. Spread the buttercream all over the cake and use a small knife to make lines to resemble a tree log. Trim the ends to neaten then put in the fridge for at least 30 min to set. Dust with some sifted icing sugar, if liked, and serve to your guests! Leftover Christmas turkey nuggets Serves: 6 Time: 30 minutes Ingredients: 250g cooked turkey can be white or dark meat or a mix of the two 2 slices white bread 50ml milk 5g parsley 1 shallot 1 garlic clove 1 egg 50g flour 60g panko breadcrumbs Vegetable oil (for frying) Method: Place the slices of bread in a dish and pour over the milk and set to one side. Peel and finely chop the garlic and shallot and finely chop the parsley. Heat a pan with a small amount of oil over a medium heat and fry the onion and garlic for 2-3 minutes until translucent. Add the soaked bread, onion and garlic mixture, parsley and cooked turkey with a pinch of salt and pepper to a food processor and blend until almost smooth. Crack the egg into a shallow bowl and mix well. Add the remaining flour to a plate and season with salt and pepper, then add the panko breadcrumbs to another plate. Remove 1/6th of the mixture at a time and form into a rough nuggets shape. Coat each nugget in the flour, tap off the excess, then add to the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over. Heat a wide non-stick frying pan (with a matching lid) with 1 inch of vegetable oil. Fry the nuggets for 2-3 minutes on each side until golden brown and crisp. Remove from the oil and drain on a cooling rack over kitchen roll. Alternatively, you can place them on a baking tray with a drizzle of oil and bake in an oven preheated to 200C/180 fan/gas 6 for 20 minutes. Christmas leftovers pot pie Serves: 6-8 Active time: 30 minutes | Total time: 1 hour 30 minutes Ingredients: 320g ready-rolled puff pastry 1 egg, beaten For the filling: 400-500g cooked turkey meat, torn into bite-size pieces 400-500g mixed roast vegetables, such as potatoes, peas, carrots, parsnips, cabbage, and sprouts 200-300g cooked ham, diced 1 generous handful mixed herbs, such as parsley, thyme, rosemary or tarragon, roughly chopped For the sauce: 45g butter 2 leeks, washes and roughly chopped 2 tbsp plain flour 250ml leftover gravy and 250ml chicken stock or 500ml chicken stock 3 tsp dijon mustard 200ml pouring cream Salt and freshly ground pepper Method: Preheat the oven to 180C (fan). Melt the butter in a large saucepan over a medium heat, and add the leeks and a little salt. Cook, stirring regularly for about 7 minutes until the leeks have softened. Add the flour and stir for another minute. Add the stock mixture and mustard a little at a time so your sauce doesn’t go lumpy. Then bring to a simmer, stirring continuously for 2 minutes until slightly thickened. Remove from the heat, add the pouring cream and season to taste. Then set aside to cool. Once the sauce is cooled, combine the filling ingredients in a 25cm pie dish and mix well. Pour over the sauce and stir again to mix through. Dust your countertop with a little flour and roll out the pastry a little thinner so it’s a bit bigger than the top of the pie dish. Lightly brush the edge of the pie dish with egg wash and gently lay the pastry over the filing. Trim the overhang with a sharp knife and use a fork to gently press around the edge, securing the pastry to the dish. If you prefer, roll the off-cuts a little thinner, and use them to decorate the top of the pie. Brush the pie top with egg wash and make several small holes with the tip of a sharp knife for steam to escape. Place the pie on a baking tray and bake for 35-45 minutes until the pastry is well risen and golden. Leftover pastry mince pies Makes: 12 Time: 30 minutes Ingredients: 320g shortcrust pastry (scale up/down the recipe based on how much pastry you have leftover) 250g mincemeat Egg or milk to glaze Icing sugar to decorate Method: Preheat the oven to gas mark 6/200C/180C fan. Using a 3 inch cutter (or a glass) cut out 12 circles of pastry and line the holes of a bun tin. Fill each pastry circle with a large teaspoon of mincemeat. Optional – cut out festive shapes from remaining pastry and place on top of the pies. Brush the pastry with beaten egg or milk then place in the oven for 15-20 minutes until the pastry is golden brown. Remove from the oven and allow to cool in the tin for 10 minutes before removing and placing on a cooling rack until room temperature. Store in an airtight container. Brussels sprout and garam masala tart Serves: 2 Time: 40 minutes Ingredients: 40g cheddar cheese 1 tsp garam masala 1 tsp turmeric 200g Brussels sprouts 1 tsp nigella seeds 160g puff pastry 5g coriander 2 garlic cloves 1 red chilli 50g lamb’s lettuce 1 brown onion 300g waxy potatoes 20g mango chutney Method: Preheat the oven to 200C/180C (fan)/gas 6. Boil a full kettle. Add your waxy potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat. Once boiling, cook for 12-15 min or until fork-tender, then drain and allow to steam. While the potatoes are boiling, peel and finely dice your brown onion. Peel and finely chop (or grate) your garlic. Cut your red chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the diced onion, chopped garlic, and half the chopped chilli (can’t handle the heat? Go easy!) with a pinch of salt and cook for 5-6 min or until softened. Meanwhile, trim the ends from your Brussels sprouts, then finely slice. Once the onion has softened, add your ground turmeric, garam masala and a splash of water and cook for 1 min. Add the sliced Brussels sprouts to the pan with a knob of butter and cook for 7-8 min further or until softened. While the sprouts are softening, grate your cheddar cheese and chop the coriander finely, including the stalks. Once softened, add your mango chutney, grated cheese and half the chopped coriander (save the rest for garnish!). Season with a pinch of salt and a grind of black pepper and give everything a good mix up – this is your Brussels sprout & garam masala tart filling. Dust your work surface with a generous sprinkling of flour. Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 square per person. Transfer the pastry square to a baking tray lined with non-stick baking paper and score a 1cm border around the edge of the pastry with a knife. Top the centre of pastry square with the Brussels sprout & garam masala tart filling. Add the drained potatoes to a baking tray and crush gently. Add a drizzle of olive oil, your nigella seeds and a generous pinch of salt – these are your nigella smashed potatoes. Put the Brussels sprout and garam masala tarts and nigella smashed potatoes in the oven for 15-20 min or until the pastry is golden and cooked through and the potatoes are caramelised. Wash your lamb’s lettuce, then pat dry with kitchen paper. Serve the Brussels sprout and garam masala tart with the nigella smashed potatoes and lamb’s lettuce to the side. Add a drizzle of olive oil and a grind of pepper to the lamb’s lettuce. Top the tart with the remaining chopped coriander and chopped chilli (not a fan of spice? Just add a little!). Recipes from Gousto, the UK’s best value recipe box, offering 75 meals weekly from £3.14. Visit gousto.co.uk for more information and recipe inspiration. Read More Why the Spanish are calling bull on M&S’s chorizo paella croquetas! 21 alternative Christmas recipes from top British chefs Why restaurant influencers have just ruined your dinner The Independent high street Christmas sandwich and drink taste test Seasonal affective disorder: Can you eat to improve your mood? An air fryer can make Christmas as easy as mince pie – here’s how

Michelin-starred chef David Chang has poured cold water on the idea that grilling burgers on a barbecue is the optimum way to cook them. The founder of Momofuku Ko, which has two Michelin stars, said that barbecuing patties only serves to turn them into “carbonised crap”, but people keep cooking them like this because of the socialising that is associated with cooking outdoors. On his podcast The Dave Chang Show, the controversial chef suggested that using a griddle to cook burgers is a superior method. Chang, 45, said: “Grills suck for burgers. We have assumed as a culture that in summer, we eat a burger and it’s grilled. “I actually think the grill is a horrible thing for the burger… I think this viewpoint could get me in trouble,” he admitted, but pressed on with his argument against the grill. “The success rate of the griddle is better than the grill, and also there’s no clean up, you have nothing to worry about.” The Korean-American restaurateur continued: “A juicy burger is going to turn into a guaranteed grease fire [on a barbecue], why use it? This whole idea of imparting flavour from the grill, the only flavour that’s being imparted is the carbonised crap that’s on it. “You would need to cook a burger over charcoal for 12 hours to get that smoky flavour. “A backyard burger is an experience that you try to convince yourself is better than it actually is,” he claimed. “It’s the nostalgia, it’s the smells, it’s your friends. But if you actually take it out of the context, it’s not that good.” Chang went on to allege that the close relationship between burgers and grills “is a marketing lie”. “How many places where you think have a good burger, cook it on a grill?” he challenged. However, he did have some praise for barbecued foods. Chang said that grilling corn was “clearly the only champion” and he “can’t think of anything else” that makes corn taste quite as good. Chang has previously shared his opinions on burgers that landed him in trouble. In 2015, he provoked the ire of Australians when he wrote in his blog Lucky Peach: “You know who f***s up burgers more than anyone else in the world. Australians. Australia has no idea what a burger is. “They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you. This is how they eat their burger.” He also laid waste to the use of wagyu – beef that comes from cattle that is bred in Japan and is highly prized for its marbled fat content – in burgers. In his “burger manifesto”, Chang wrote that it was “the dumbest burger in the world” to use wagyu. “It’s like 70 per cent fat content – it’s disgusting. Would you eat a ground bacon burger? That’s what you’re doing with a wagyu burger,” he said. “Or the idiots that have ‘kobe beef wagyu sliders with a trio of ketchup’ on their menu – that drives me insane.” The chef is also known for speaking candidly about his toxic behaviour while working in kitchens in the past. In his 2020 memoir Eat a Peach, Chang wrote: “When I’m angry, I seethe with such intensity that it can’t simply be emotional. It’s like I’m an animal registering danger.” Hannah Selinger, an award-nominated journalist, wrote in her essay for Eater that “in all my years of restaurant work, I had never seen anything like the roiling, red-faced, screaming, pulsing, wrath-filled man that was David Chang”. She worked as corporate beverage manager at the Momofuku restaurant group in 2008. Chang responded to Selinger’s essay and said that while he didn’t recall specific incidents mentioned by her, “they are entirely consistent with my behaviour at the time, which I did not begin to correct until several years later”. He added that “the bottom line is that I’m sorry”. Apart from his podcast, Chang also hosted Netflix’s travel and food series Ugly Delicious from 2018 to 2020. The show aired two series and featured celebrity guests including Jimmy Kimmel and Nick Kroll. Read More Walk this way... but not like that: How men’s walks became sexualised Jonnie Irwin makes rare red carpet appearance as he says ‘every day is a gift’ Influencers face backlash for promoting Shein factory during PR trip in China Budget Bites: Three light recipes that sing of summer Danny Dyer explains why he has a Toby Carvery Platinum Gold Card Three quick and easy plant-based fakeaways to create at home

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A father-of-three who was told he looked like “Casper the ghost” before being diagnosed with acute myeloid leukaemia (AML) and given three weeks to live, meaning he has planned his own Requiem Mass and funeral, has defied doctors’ expectations by outliving his prognosis by more than a year and said he is going to “keep fighting”. Dennis Blackman, 62, a former chartered building surveyor and carer who lives in Eltham, London, said he has always been active – playing rugby, lifting weights, and going to the gym at least three times a week. However this all changed when he suffered an unexpected stroke in 2015. His health deteriorated over the following years, he had a hip replacement at 58, and after experiencing symptoms of extreme exhaustion, cold hands, and muscle weakness in early 2022, his wife Sally, 62, a former flooring showroom manager, suggested he book a doctor’s appointment. After weeks of blood tests and blood transfusions in hospital and being told he looked like “Casper the ghost” because he was so pale, he underwent a bone marrow biopsy, and this led to the devastating news in March 2022 that he has AML – a type of blood cancer – and three weeks to live. Dennis told PA Real Life: “I just broke down and I had this unbelievable feeling of guilt because I said to the consultant: ‘What have I done wrong? How do I tell my children and wife?’ “It’s a huge burden to put on someone, to tell them that you’re dying and it’s going to be very quick. “We had many dark days, and every time I looked into my children’s eyes I just burst into tears… it was a very emotional period for all of us.” Dennis, who has lost 50kg (7st 9lbs) since his diagnosis, did not start chemotherapy until months later due to him being too weak, and in January 2023, he was told the chemotherapy was “not working any more”. From that point on, he said he wanted to “enjoy each day” rather than pursuing more aggressive forms of treatment – and since then, he has planned his own Requiem Mass with hymns such as How Great Thou Art and Ave Maria (As I Kneel Before You), as well as the arrangements for his funeral. Now, Dennis continues to drive, go shopping, and enjoy time with his family, and he said he is going to “keep fighting” during the time he has left as “you only have one life”. “Every day you go to bed and you think: ‘Am I going to wake up tomorrow?’ And then each morning you think: ‘Is it going to be today that I’m going to die?’” Dennis explained. “It was extremely difficult in the beginning and I tried to shut the world out… but as time went on, I realised you can’t live like this forever. “You only get one life, so I’m going to do everything I can to keep fighting.” During his 40s and early 50s, Dennis said he enjoyed going out for meals with his wife Sally, playing rugby with his sons James, 37, and Joe, 31, and keeping fit by going to the gym several times a week. He foresaw spending his days in retirement with his family, out in the garden, or fishing, but he said this all changed when he had a stroke in 2015, aged 54, and his health declined from then on. In early 2022, he spent six weeks at Queen Elizabeth Hospital in London after noticing some unusual symptoms and was told: “You look like Casper (the ghost), you’re very anaemic.” He then underwent several blood tests and blood transfusions, and although he had “an idea” that he may have cancer, he said he could never have prepared himself for his diagnosis on March 31 2022. “About one o’clock, I had a knock at the door and I thought: ‘That’s ominous’,” Dennis said. “The consultant and the specialist nurse came in and they said: ‘Unfortunately it’s bad news, you’ve got severe AML and there’s not a lot we can do at this stage.’ “’You’ve got three weeks to live, and I’d advise you to go home and tell your wife and family, and make sure everything’s in order because you haven’t got long left’.” Given Dennis has severe neutropenia as well – a low number of white blood cells – he is at a higher risk of contracting serious infections, and this meant he missed several family celebrations in the months that followed, including his grandson’s birthday party and stepdaughter’s wedding. He developed multiple chest infections and fevers and was not deemed fit enough to start chemotherapy straight away, and he ended up spending three months in hospital from July to October. “We thought we were going to lose him, he was so ill,” Sally, who has been married to Dennis for 10 years, explained. “Even the consultant thought we were going to lose him. “I was scared because I just thought: ‘How can this be happening when we’ve only just met each other?’ We just thought we were going to have the rest of our lives together.” However, Dennis, who is Catholic, said he “fought and prayed every day”, adding: “I said to the consultant: ‘If you promise to me you won’t give up on me medically, I promise I’ll fight this all the way.’” Dennis was determined to get better and, with the help of a physiotherapist, he built up his strength – and at one point, he was walking 10,000 steps a day along the hospital corridor. Towards the end of October 2022, Dennis said “everything seemed hunky dory” and he commenced the first of four rounds of chemotherapy, where he experienced nausea, exhaustion, and “tremendous leg bone pain”. By January, he was told the chemotherapy was “not working”, but rather than trying other forms of treatment, he said he wanted to “enjoy the little things” and the time he has left. He has planned his own Requiem Mass and funeral to relieve any pressure from his family, but also to give him “strength” and some control over his destiny – and aside from his regular check-ups and blood tests each week, he is setting himself small milestones, such as attending a Madness concert at the O2 in December. Although he is “struggling to survive”, he said he would do “anything to get another day” – and that is why he is holding onto hope and wants to encourage others never to give up. “Even though I pray every day, not once have I asked God to take it away from me – all I ask is that He’s with me when I need him, to give me the strength to carry on fighting,” he said. “Leukaemia is painful and every day I question whether I’ll see another day, but we just try and keep going and I hope that my story gives hope to others. “I’ve still got lots of memories to make yet, so I’m going to fight this all the way.” For more information and support, visit Leukaemia Care’s website at leukaemiacare.org.uk Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live One in 10 ‘spending beyond their means’ – try these 7 cutbacks guaranteed to save families money What is combination cholesterol therapy, as study suggests it could save lives? 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Lewis Hamilton criticised Mercedes’ tactics and suggested he and George Russell needed to “work as a team” after on-track battles throughout the Japanese Grand Prix. The seven-time world champion finished fifth at Suzuka, two places ahead of Russell in a race where the pair scrapped repeatedly and aired frustration over the team radio. After an early coming together where Russell surged past Hamilton before swiftly losing the place again, the 38-year-old pushed his team-mate off track in a second scrap and they then disagreed over how to defend their places against Ferrari’s Carlos Sainz. Russell was struggling on his tyres having attempted a one-stop strategy, while others around him deployed a two-stop, and Hamilton urged his team to let him through. The 25-year-old resisted on the radio before being told “this is an instruction, George” and allowing Hamilton to pass. Hamilton was then told to stay within DRS range to help his team-mate defend against Sainz, as the Spaniard had done to thwart Russell a week ago in Singapore. “We should have swapped around earlier and I should have got as far ahead as possible to get the gap as big as we could to the Ferrari,” Hamilton said. “Because he (Russell) was trying to fight me he was damaging his tyres and I think it just made it all complicated. “The fact is we are not fighting each other in the team championship. As drivers it is not important where we are. “What is important is that one of us finishes ahead of the Ferrari and to keep the position. Today we really needed to work as a team.” We are not fighting each other in the team championship. As drivers it is not important where we are Lewis Hamilton Hamilton also disagreed with the team’s DRS strategy. “I don’t think that was a good idea at all,” he said. “When they suggested it to me I knew that they obviously thought of it from the last race but it made no sense. “I needed to get as far clear as possible. I was on my way, around two seconds ahead and they asked me to give George DRS and I had to come off the gas down the straight. “Then he got overtaken by Sainz. He then got past George and he was right on my tail which was not ideal.” Mercedes team principal Toto Wolff was absent for this race due to knee surgery, with his role divided among numerous other staff while the Austrian was on the intercom. The team’s lead to Ferrari was cut in the battle for second in the constructors’ championship – which Red Bull clinched at Suzuka with a record six races remaining. Max Verstappen stormed to victory, with McLaren pair Lando Norris and Oscar Piastri on the podium ahead of Ferrari’s Charles Leclerc. Russell, who lost sixth to Sainz at the death, said he had no hard feelings over the battle with Hamilton. “The main goal is to finish P2 in the constructors’ championship,” Russell said. “The drivers’ championship is out of the window for me totally. Lewis is in a good place to fight for a good position. “The goal is to finish ahead of Ferrari this season and keep on working for next year. No issues on my side. “I viewed it as good, hard racing. Of course we lost a bit of overall time fighting each other. You are a bit frustrated on the radio but that is just part of racing. “We are not even going to discuss it, there is nothing to discuss. We have bigger fish to fry which is how do we make the car go quicker.” 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

As Earth's natural satellite, the moon is our planet's closest space neighbor and companion, joining