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Mercedes boss Toto Wolff and Ferrari chief Fred Vassuer have been summoned to see the FIA stewards over their conduct in a heated press conference in Las Vegas last week. The team principals’ presser took place on Thursday night at F1’s newest race, after a first practice abruptly curtailed following a manhole cover incident, with Carlos Sainz’s Ferrari badly damaged in the incident. Vasseur was scathing of Formula 1 at the start of the press conference, labelling the incident “unacceptable” before adding “we’ve f***ed up the session for Carlos”. To add salt to the wounds, the damage sustained resulted in Sainz taking an extra power unit, thereby exceeding his season’s allocation and he received a 10-place grid penalty for the race on Saturday night. Wolff, however, defended the sport after being questioned about whether the incident was a “black eye” for Formula 1 – before adding “you’re speaking about a f***ing drain cover that’s come undone, that’s nothing.” Reports on Thursday state that the pair have been summoned due to swearing in the press conference and their conduct in positions of responsibility. Wolff and Vasseur will see the stewards on Thursday evening in Abu Dhabi. The FIA statement emphasised the use of “certain language”, adding that the purpose of the hearing is to see if there’s been a breach of the rules and “if so, what if any action should follow.” F1’s return to Vegas for the first time in 41 years started in farcical fashion last week when FP1 was cancelled after just eight minutes. Wolff said: “It is a Thursday night. We have a free practice 1 that we’re not doing, they’re going to seal the drain covers. Nobody is going to talk about that tomorrow morning.” Yet when prompted by a journalist saying it’s “absolutely rubbish”, Wolff erupted. “It’s completely ridiculous,” he said. “How can you even dare talk bad about an event that sets the new standards to everything? “And then you’re speaking about a f****** drain cover that’s come undone, that’s nothing. It’s FP1, give credit to the people that have set up this grand prix. That have made this sport much bigger than it ever was. “Have you ever spoken about someone or written a good word? You should about all these people that have been out here. Liberty [F1 owners] have done an awesome job and just because in FP1 a drain cover has come undone we shouldn’t be moaning.” Read More ‘He’s stirring things!’ Lewis Hamilton takes aim at Christian Horner Why are Lewis Hamilton and Max Verstappen missing first practice in Abu Dhabi? Hamilton ‘made contact with Red Bull and Ferrari’ before signing new Mercedes deal Guenther Steiner to produce new hit ‘workplace comedy’ show F1 Juniors broadcast an admirable idea – but all kids want to be is grown up Mick Schumacher returns to racing with Alpine in 2024

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Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

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Alabama Barker has revealed she struggles with an autoimmune and thyroid disease while addressing body-shaming comments about her weight. The youngest daughter of Blink-182 drummer Travis Barker hit out at body-shamers on TikTok after viral paparazzi photos led critics to refer to her as a “catfish”. The 17-year-old began her video by scowling at the camera, before she told her followers: “That’s my face when I see all the fake pages commenting about my weight in paparazzi pictures and saying I’m a catfish or saying I’m fat.” Barker went on to explain how “paparazzi will purposely take pictures” with “your mouth open, middle of sentence and any ugly picture they can get of you just for views”. “I would love to see you guys getting random pictures of you taken of you when you’re leaving the grocery store, in the middle of a sentence, with your mouth wide open - and let’s see how beautiful you look,” she said in the 20 August TikTok. She then revealed that fluctuations in her weight have been a result of her autoimmune and thyroid disease. According to Johns Hopkins Medicine, problems with the thyroid include a variety of disorders that can result in the gland producing too little thyroid hormone, called hypothyroidism, or too much thyroid hormone, called hyperthyroidism. Thyroid disorders can affect heart rate, mood, energy level, metabolism, bone health, and the body’s reaction to other hormones. “I also have a thyroid problem and an autoimmune disease, so that’s one of the main reasons why I have weight gain,” Barker said. “So, it would be very appreciated if you guys just keep your opinions to yourself. It will get you further in life.” The teen added that once her thyroid and autoimmune disease are “balanced,” she will go back to her “normal weight”. However, Barker emphasised that she’s only gained “five, 10 pounds” amid her health struggles, which she said is “so normal” for women. “I don’t want any girls that are young, watching this that are gaining weight to ever think there’s something wrong with it,” she continued. “There is a certain point when your health is getting affected by it that you need to change it, but, no. It’s not the case for me, and I would appreciate if you guys put yourself in my shoes.” @alabamabarker ♬ original sound - Alabama barker Since it was posted, Barker’s video has received more than 12m views and nearly two million likes. Many fans applauded Barker in the comments for opening up about her health struggles and shutting down body-shamers. “She’s so real with the thyroid comment because same,” one TikToker commented. “I have thyroid problems and an autoimmune disease too so I understand,” another fan wrote. “Weight really does fluctuate.” A third person said: “You are beautiful!! Stay strong!” Barker’s video comes after paparazzi snapped photos of the 17-year-old with her father, Travis Barker, and her pregnant step-mother, Kourtney Kardashian Barker. The Keeping Up with the Kardashians alum was seen sporting her growing baby bump, while Alabama was dressed in a graphic black T-shirt, black sweatpants, and an oversized hoodie. This is not the first time Barker has addressed negative social media comments. In April, she called out internet users who shamed her for wearing makeup, claiming that she was too young to wear a full glam. “When Kathryn with three kids only waterline liner, four different coloured blonde, and Tom shoes, talk about my makeup or age,” she captioned her TikTok video, which included the background audio: “I’ll tell you what you look like, but you won’t like it.” Alabama Barker is the youngest daughter of Travis Barker and Shanna Moakler. The former couple - who were married from 2004 to 2008 - share 19-year-old son Landon Barker as well. The drummer is also the adoptive father of Moakler’s oldest daughter, Atiana De La Hoya. Meanwhile, Travis and Kourtney revealed they were expecting their first child together last June. The reality star shares three children - Mason, 13, Penelope, 11, and Reign, eight - with ex Scott Disick. Barker and Kardashian tied the knot in May 2022. Read More Travis Barker discusses potential baby names for son with Kourtney Kardashian: ‘Even he knows it’s bad’ PrettyLittleThing advert banned for portraying 16-year-old Alabama Barker in a ‘sexual way’ Travis Barker praises Kourtney Kardashian for ‘healing’ him as he takes 30th flight following deadly crash