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Lewis Hamilton admits he is staggered by how far Mercedes are still behind the Red Bulls after Max Verstappen blew away the field to take pole position at the Japanese Grand Prix. Verstappen hit back in style after seeing his record 10-race winning run and Red Bull’s unbeaten season ended in Singapore a week ago by finishing a massive 0.581 seconds clear of McLaren’s Oscar Piastri. Lando Norris was third in the second McLaren ahead of Ferrari’s Charles Leclerc and Verstappen’s team-mate Sergio Perez. But Mercedes struggled again, with Hamilton qualifying seventh and George Russell eighth – the seven-time world champion over a second adrift of Verstappen’s pole lap. The Dutchman and Red Bull have dominated the sport over the last two seasons and Hamilton admits the gap that still exists between the two teams is a major concern. “We as a team really need to when we go back and do the debrief – I hope the team already realise – but a second gap is huge. And it is real,” Hamilton said. “To be two years in and still be a second down to the Red Bulls is not a good showing and we need to make sure we work hard over the winter to get back at least half that gap before next year. “We have a very peaky car. It is like trying to balance a knife on its tip. “It is never perfectly balanced, it is one way or the other. You try and get it as close as you can to the middle but it is very hard to do each weekend.” Verstappen topped every practice session but Norris and Piastri had closed the gap in P3 to hint at a fight for pole at Suzuka. But it never materialised thanks to Verstappen’s incredible pace on new tyres in the final session. To be two years in and still be a second down to the Red Bulls is not a good showing and we need to make sure we work hard over the winter to get back at least half that gap before next year Lewis Hamilton McLaren impressed again – especially Piastri who had never even been to Japan before this week. “It’s been a very good day for us. A P2 and a P3 – a great job by Oscar today and as usual, by Max – but a good day,” Norris said. “I was pretty happy with my laps. It’s a tricky circuit; not easy to put everything together but it’s so quick around here and the smallest mistake can take a big amount of lap time. “I’m happy. It’s been a good day and good positions for tomorrow.” Mercedes are unlikely to be in the fight with Red Bull or McLaren but are set for a scrap with Ferrari as they tussle over second position in the Constructors’ Championship – which Red Bull are almost certain to clinch on Sunday. Leclerc delivered a strong lap for the Scuderia to line up on the second row – although he does face an investigation for exceeding the maximum lap time – while Singapore-winner Carlos Sainz starts sixth. “I hope we can have a good battle with Ferrari tomorrow,” Hamilton said. “They had an upgrade this weekend so they are a little bit ahead of us and it is not an easy track to overtake. “But I am still going to give it everything and hope I can give them a run for their money tomorrow.” Yuki Tsunoda, who was confirmed to be driving for AlphaTauri next season alongside Daniel Ricciardo, delighted his home fans by qualifying ninth. 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

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Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I run a TikTok called @ghostlyarchive, where I share recipes from gravestones mainly across the US that I make and eat. It all started in 2021, while the Covid pandemic was still ongoing. I was studying to be a librarian. One of my classes was about social media and we were tasked with creating a fresh social media account and had to pick a niche. At the same time, for the same library programme, I had to choose a library or an archive to intern with. I found a fairly virtual internship that let me do things safely outside and in person – which was at a cemetery. I ended up interning in a cemetery archives at a congressional cemetery in Washington DC, and this ended up being my social media niche, too. I chose TikTok, which I was new to at the time, and the class required me to post something about my niche every day for three months. So I learnt that there was a whole section of TikTok called “GraveTok”, where there were gravestone cleaners, preservationists and historians posting content, as well as people who just really loved cemeteries and the storytelling around them. I was posting everyday, and when you post everyday, eventually you’re just sharing anything that you come across that’s vaguely interesting. So at first, it was just about the internship, then I moved on to featuring other gravestones in DC. I started sharing any interesting grave or memorial that I was learning about, and that’s how I heard about Naomi Odessa Miller-Dawson’s grave recipe. Naomi has a really beautiful gravestone in Brooklyn, New York. It’s shaped like an open cookbook and features ingredients for her signature spritz cookies, a type of butter cookie that is made using a cookie press. I remember seeing a photo of Naomi’s gravestone and wondering what they tasted like. Because it was during pandemic times, when we had a lot more free time, I had been learning how to cook more and became really curious about this recipe. So I made them, shared the process on TikTok, and it exploded overnight. People were really intrigued by the grave recipe. In the comments, they were asking questions like: “I didn’t know this, who makes these? Are there other gravestones like this?” Or sharing their own experiences saying: “My mum has a really good recipe” or “This is how I make my cookies”. After that, I learned more about who Naomi was and while I was doing that, I was learning about other gravestones with recipes on them that were featured in local blog posts or posted to Twitter, or even on local news. That’s where the project originated. I’ve now made 23 grave recipes, but that first one was such a journey and I’ll remember it forever. The very first time I made the spritz cookies, I baked them incorrectly because there were no instructions on the gravestone and I didn’t know what a spritz cookie was. I made them in little circles and later learned from people commenting on the video that I was supposed to use a cookie press, so I bought one and made them again. They are really beautiful, delicate little butter cookies that you can decorate. I initially thought they were a sort of sugar cookie, because that’s what the ingredient list sounded like to me, but when I figured out what they were and the proper way to make them, it was such a revelation. Eventually, I met Naomi’s family and made her recipe with them. It was so interesting to learn about her family. I felt very honoured that they welcomed me and took the time to talk about who this woman was and what she meant to them. Naomi was the matriarch of her family and an excellent cook. No one was allowed to bring takeaway food into her home because she would say: “I can cook better than anything you can get at a restaurant.” Her son talked about sitting at the counter in her kitchen, just waiting for the cookies to come out of the oven so he could have a freshly baked one immediately, and he did the same thing when we were cooking together. I often think about how the recipes that get put on these graves are such a big part of family food traditions, which is very cool to me. When I met Naomi’s son and granddaughter, who now live in Pennsylvania, we drove past her old house and visited her grave in the cemetery and heard stories about her. I felt close to Naomi, even though I’d never met her. There’s something about food that connects you to so many memories and people of the past. For example, I’ve never met my great-grandparents, but my mother still cooks her grandmother’s recipes and she still talks about this person when she cooks them. It’s a really interesting connection to the tastes, smells and sights that my great-grandmother, who was an Irish immigrant, had. Weirdly, she is actually buried in the same cemetery as Naomi! There is something about food that makes us feel more present with our deceased loved ones. I don’t know what it is, but food has this amazing quality to do that. Other grave recipes that I’ve tried and continue to make include a fudge recipe from Utah and a snickerdoodle recipe from California. I’ve also made two grave recipes from Israel, which were both written in Hebrew. One of them just had the ingredients on it and his widow told the press that if you know how to cook, you’ll know what to do with them. Well, apparently I don’t know how to cook because I had no idea! Luckily, I work part time at the American Jewish University and their librarians both read and speak Hebrew, so they helped me translate the grave. They decided it was a type of mildly sweet yeasted bread and I’ve made it a few times now, it’s really delicious. My friends have asked for that one very frequently because it’s really an objectively good bread. Most of the recipes that end up on graves tend to be baked goods, or sweet recipes, there are a lot of cookies, cakes, pies, cobbler, ice cream. There are a few savoury ones, like a meatloaf, two cheese dips, and a chicken soup. But the rest of them are pretty much desserts. I think they are chosen according to what is comforting for those who are still around. They think: “My grandma made this thing and I immediately associate that thing with her, or my mum or dad, or whoever”. They have a signature dish and get excited when they think about it, and I think that’s how they choose what to put on the grave. Rosie Grant is an archivist currently living in Los Angeles. She visits cemeteries with grave recipes whenever she travels, and shares her process for making these recipes on her TikTok, @ghostlyarchives. Read More The dish that defines me: Michele Pascarella’s Neapolitan ragu The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon Is there such a thing as British pizza? Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy