American XL bully dogs will be banned in England and Wales from the end of the year, the UK government said on Tuesday, following a rise...

Mick Schumacher has been confirmed as a driver for Alpine in the World Endurance Championship next year. The 24-year-old has been present in the Formula 1 paddock this season as a reserve driver for Mercedes, driving in the simulator and providing cover for Lewis Hamilton and George Russell. The German driver, son of seven-time world champion Michael Schumacher, was dropped from his F1 race seat at Haas at the end of the 2022 season after two years but after experiencing a year without racing in 2023, Schumacher will race for Alpine in their Hypercar squad next season. “A new chapter is beginning for me with Alpine in the FIA WEC hypercar category,” Schumacher said. “The car is impressive, and I can’t wait to get started. “I’ve grown up with single-seaters, so driving a car with a closed cockpit and covered wheels is a great opportunity to hone my driving skills.” Schumacher recently completed a test for Alpine in their A424 hypercar as he takes his first racing steps outside single-seater cars. It is thought that any endurance racing would be in tandem with his role as a Mercedes reserve again next year, though Silver Arrows boss Toto Wolff is yet to formally confirm that Schumacher will be staying with the team. Schumacher added: “I sorely missed racing this year; it’s what I’ve loved to do since I was a kid, and it was sometimes difficult to watch the other drivers take to the track. “Endurance racing is a new challenge for me, and I’m sure we will share great moments together next year with Alpine.” Schumacher has been linked with the only F1 seat unconfirmed for next year - Logan Sargeant’s spot at Williams. However, it is likely that the American will be given another year at the wheel by Williams, particularly after his strongest qualifying performance of the season to date in Las Vegas at the weekend. Bruno Famin, vice-president of Alpine Motorsports, added of Schumacher’s addition: “With [team principal] Philippe Sinault, we wanted drivers who are not only fast and reliable but also showing a real team spirit and good racing acumen to best represent the Alpine colours in the premier category of the World Endurance Championship. “It might be [Schumacher’s] first foray into endurance, but his enthusiasm for the project and his will to join us are palpable. I’m sure he will be a real asset.” Schumacher will be present in the F1 paddock this weekend at the last race of the season in Abu Dhabi.

As if to prove a point, I am sitting in front of my computer, typing with one hand and dipping chicken nuggets into mayonnaise with the other. Admittedly, it’s not even the good stuff – it’s M&S-branded mayonnaise, which is fine but certainly no substitute for a delicious Hellman’s. But to me, all mayonnaise, even not-very-good-mayonnaise, is the good stuff. This might come as a surprise. As a food writer, I’m often expected to rise above the simple condiments. The circles I run in, usually full of food lovers and taste-makers, tend to decry mayonnaise, which pains me. “God, I hate mayo,” some of them proclaim. This happened to me not long ago while getting chips at Wetherspoons, as if we were even eating at some sort of paragon of British cuisine. “Mayonnaise is boring!” they shout. “It’s got no flavour! It looks gross!” I cringe because I was about to help myself to the squeezy bottle. I’ve often felt embarrassed by my love for this apparently bland condiment. When the people around me make announcements about the awfulness of mayonnaise, I wonder if my reputation as a gastronome will be tarnished by the sizeable dollop I like to add to the side of my plate. But I’ve noticed a pattern of late, and it’s time to address it: the people who shout obnoxiously about hating mayonnaise are usually white people who are self-described “foodies”, which is perhaps one of the cringiest words of the 21st century. And I’ve had it. I think it’s self-loathing, really. The same white people who decry mayonnaise see themselves in its milky complexion and feel the need to prove that they are different – exotic, even. Maybe it’s even a way of distancing themselves from the proverbial sins of their fathers. But mayo slander won’t give you a blank slate to reinvent yourself. In fact, it’s been unfairly vilified as plain and dull for too long. It’s one of the UK’s favourite condiments – second only to ketchup – for good reason, and has far more potential than we give it credit for. How do I love thee, mayonnaise? Let me count the ways. Firstly, the way it’s made is pure magic. Eggs? Oil? White vinegar? Lemon? As they are, they don’t really make any sense. But blending them somehow creates a smooth, thick, creamy emulsion. Who on earth discovered this? There are numerous legends about how mayonnaise was first invented; some food historians say it was the French, others point to the Spanish. The sauce can be traced back to 1756, and has gone through many iterations before arriving as the eggy, almost jelly-like substance we know today. The other thing I love about mayonnaise is how versatile it is. You can mix it with just about anything – this is something Heinz does with abandon, selling varieties like Mayomust (mayo and mustard) and Mayocue (mayo and barbecue sauce). I draw the line at some of the brand’s more Frankenstein-esque creations – monstrosities such as Creme Egg mayo and hot cross bun mayo. Some things are better left alone. But mayonnaise mixed with other savoury condiments is revelatory, one of my favourites being sriracha mayo. I would highly recommend making your own mixes, as this lets you decide on a ratio that works for you and means you won’t have to stoop so low as to buy anything labelled “Mayoracha”. Mayonnaise also has far more uses than just dipping. You could mix it with ketchup to make a thousand island dressing for salad (although maybe don’t check any calorie counts if you do this… I certainly don’t). One of the best tips I’ve ever been given is to spread a thin layer of mayonnaise instead of butter over the outside of your cheese toasties before grilling them – the fat in the mayonnaise and its uber-spreadable texture will help you achieve an even browning all over the bread. It has non-food uses, too. You can use mayonnaise, for example, to marinade chicken, which yields tender, juicy meat with loads of flavour. Finally, trying different types of mayonnaise from other countries has been quite an adventure for me. Japanese mayonnaise – my utmost favourite – is tangier due to the use of rice vinegar, as well as more unctuous in texture than regular mayonnaise. I squeeze squiggles of it over scrambled eggs, freshly steamed rice, fried chicken, anything. Dutch mayonnaise is richer and more flavourful, which makes dipping chips into it feel quite luxurious. While I have yet to try Russian mayonnaise, I imagine it is just wonderful, considering Russia is the only market in Europe that sells more mayonnaise than ketchup. My love for mayonnaise knows no bounds. Well, there are some bounds; I wouldn’t choose to emulate Kingsman star Taron Egerton, who once told the Off Menu podcast he spreads mayonnaise on his pizza like butter on a slice of bread. That’s taking things a bit too far. And I won’t touch any sweet mayonnaise atrocities. But I urge anyone who’s ever uttered the words “I hate mayonnaise” to give it another chance. Especially if you’re white. Reclaim your condiment! As for me, I’m done with being embarrassed about loving mayo. In fact, I’m off to buy more. Read More Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Vegetarian and vegan alternatives to classic Thanksgiving recipes

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Red Bull design chief Adrian Newey admits he has an “emotional” regret about not working for Ferrari during his career – as well as teaming up with Lewis Hamilton and Fernando Alonso. Newey, the man chiefly responsible for this year’s RB19 car which secured the 2023 constructors’ championship on Sunday in Japan, has worked for Red Bull since 2006 but has been approached by Ferrari three times throughout his career. The 64-year-old engineer worked for Williams and McLaren prior to his time at Red Bull and revealed to the Beyond the Grid podcast that Ferrari offered him a role three times, with a move in 1993 the most tempting. “[Ferrari approached] me in my IndyCar days, which probably doesn’t count, then ’93 and famously in 2014,” he said. “The ’93 one was very tempting.” However, Newey detailed that the breakdown of his first marriage – impacted by his time in the United States with IndyCar – meant he opted against making a move to Maranello, Ferrari’s HQ in Italy, due to his second marriage. Another advance in 2014, Newey admits, was due to Red Bull’s engine issues at the start of Mercedes’ hybrid-era dominance. “My discussions in 2013 with Ferrari were purely out of frustration,” Newey said. “I really didn’t want to leave but we were in this position where Renault hadn’t produced a competitive turbo hybrid engine. “We went to see Carlos Ghosn [ex-Renault CEO] to try and put pressure on him to up the budget. Ghosn’s reply was ‘Well I have no interest in Formula 1. I’m only in it because my marketing people say I should be.’ That was such a depressing place to be.” Asked if he regretted turning down Ferrari, Newey responded: “Emotionally, I guess, to a point. Yes. “But just as, for instance, working with Fernando and Lewis would have been fabulous. But it never happened. It’s just circumstance sometimes, that’s the way it is.” Newey has been involved in six F1 drivers’ victories at Red Bull and is on the cusp of a seventh with Max Verstappen able to secure his third championship next week in Qatar. The Brit has won a total of 12 constructors’ championships with three different teams during his long and successful career in Formula 1. Read More Christian Horner admits ‘keeping an eye’ on Lando Norris amid Red Bull link The rise of Oscar Piastri: A genuine rival for Lando Norris at last George Russell ‘can’t argue’ with Lewis Hamilton’s status at Mercedes Christian Horner gives Lando Norris update amid Red Bull link George Russell ‘can’t argue’ with Lewis Hamilton’s status at Mercedes Nyck de Vries makes racing return after F1 exit

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