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Daniel Ricciardo has revealed that he thought he’d never race in F1 again and has to remove “all ego and status” this year in order to secure a return to the grid. After 11-and-a-half consecutive seasons with a seat in F1, the likeable Aussie was dropped by McLaren at the end of the last campaign following a disappointing two-year spell and failed to find another team to take him on as one of their two race drivers. At the age of 33, he was forced to swallow his pride and accept a role as reserve driver at Red Bull, doing “everything the drivers are doing… other than the driving”, in pursuit of one of those 20 golden seats on the grid. And last week his chance came as he was chosen to replace the axed Nyck de Vries at AlphaTauri, officially on loan from Red Bull to their sister team for the remainder of the season, meaning he will be in the cockpit at the Hungarian Grand Prix this weekend. It is a lifeline back into F1 and even though he ultimately only missed 10 races, the now-34-year-old admits he thought his career was over. “After Abu Dhabi last year, I wasn’t sure if I’d ever race again,” Ricciardo revealed to The Independent in an exclusive interview. “But coming back this year, I removed all ego and status. “I do think this year will be the best thing that’s ever happened to me and it will boost me now for the rest of my career. It honestly came at the right time… everything happens for a reason.” Ricciardo tried to make the most of his enforced time off, escaping the mental and physical rigours of F1 for a life of attending Super Bowls, PGA Tour golf events and Met Galas in New York. He enjoyed those moments, and loved being able to return to Australia for his birthday earlier this month for the first time in 17 years, but the competitive itch soon returned. “I’ve really enjoyed this time off, to have the time for myself,” he said. “Last week I went home to Australia for my birthday, I haven’t done that since I was 17. “It honestly came at the right time. Look, I wish those two years [at McLaren] were better. But it’s given me a mental break because the competition is intense, as much as we love it. It consumes a lot of you so I feel for me to bring my cortisol levels down a little bit, I just feel a lot more balanced this year. “I didn’t want to see a gym for a while. I just wanted to eat and drink with my mates. Out of principle, I wanted to give myself a break. Just to allow myself to put on a few kgs. It felt really good, I trained just once in December and January. “I got to February and remember thinking ‘yeah, I’m done.’ I’d had enough. I didn’t feel like drinking every weekend and partying all the time. I wasn’t going crazy but I thought ‘this life isn’t for me just yet’. “And then I became very self-motivated. I wanted it to come from me, I didn’t want someone telling me to run. I had this urge and desire to be back on the grid – and I’ve never enjoyed training so much. I’ve got more energy to train and the desire has increased, especially not being jet-lagged every fricking week!” After an impressive Silverstone tyre test at the British Grand Prix in F1’s fastest car, Red Bull chiefs Helmut Marko and Christian Horner swiftly made the call to get Ricciardo in the AlphaTauri. And the potential carrot is even greater than a permanent seat at one of the grid’s backmarkers. It’s an open secret that Horner is becoming increasingly frustrated with Sergio Perez, as the Mexican’s increasingly poor performances aren’t giving Red Bull teammate Max Verstappen the support he needs on his unstoppable march to the title. The second driver slot at Red Bull could well open up as soon as the end of this season and, with impressive performances at their sister team, Ricciardo could put himself in position to be sharing a garage with Verstappen. He admits that the ultimate ambition – race wins, maybe even a world championship – is still at the forefront of his mind. “That is the reason I would come back,” added Ricciardo. “I still believe I can do it. I feel like the Red Bull Daniel. He is still here.” Read More Daniel Ricciardo on his F1 comeback, the moment he decided to race again and how he wants his career to end Red Bull has handed Daniel Ricciardo the first step to Sergio Perez’s seat Daniel Ricciardo returns to F1 as he replaces Nyck de Vries

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Borrowing the best bits from two of our favourite comfort foods, this epic chilli mac ’n’ cheese is a batch-cook sensation,” say Kate and Kay Allinson, the brains behind Pinch of Nom. They call this one-pot dish “deliciously indulgent”, adding: “We’ve kept things on the milder side with a couple of teaspoons of chilli powder, but there’s nothing to stop you turning up the heat if you’re feeling brave. Don’t forget to save freezer-friendly portions for a rainy day!” Chilli mac ‘n’ cheese Serves: 6 Ingredients: Low-calorie cooking spray 2 onions, peeled and finely diced 2 carrots, peeled and diced 500g 5%-fat minced beef 4 garlic cloves, peeled and crushed 2 tsp mild chilli powder 1 tsp ground cumin 1 tsp dried oregano 2 x 400g tins chopped tomatoes 2 peppers, any colour, deseeded and diced 2 tbsp tomato puree 2 tbsp Henderson’s Relish 600ml beef stock (2 beef stock cubes dissolved in 600ml boiling water) 300g dried macaroni 1 x 400g tin kidney beans, drained and rinsed 180g reduced-fat mature Cheddar, grated Small handful of fresh coriander, chopped (optional) Method: 1. Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and carrots and sauté for five minutes until softened. 2. Add the mince and cook for a further five minutes, stirring with a wooden spoon to break up any lumps, until the mince is no longer pink. 3. Add the garlic, chilli powder, cumin and oregano and stir in for one minute until the spices become fragrant. Add the chopped tomatoes, peppers, tomato puree, Henderson’s Relish and stock, and bring to the boil. Turn down the heat to medium-low, cover with a tight-fitting lid and simmer for 20 minutes, until the carrots are soft. 4. Add the macaroni to the pan, stir well and replace the lid. Allow to cook for a further 10-12 minutes, until the pasta is just cooked. 5. Stir in the beans and cheese, reserving a little cheese to garnish if you wish, allowing two minutes for the beans to heat through and the cheese to melt. 6. Stir in the coriander, if using, and serve! ‘Pinch Of Nom: Budget’ by Kate and Kay Allinson (Bluebird, £17.99). Read More Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth The Norwegian sparkling wine aged at the bottom of the sea I was an air fryer sceptic – now I can’t stop using it Ditch Deliveroo – make these healthy, 30-minute pizzas instead Three quick and easy vegan fakeaway recipes

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