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Fatima Sanoussi's wrinkled hand tapped the wall in Marrakesh's historic medina on Sunday. Her house was able to withstand the 6.8-magnitude earthquake that rocked...

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Lando Norris was an early retirement from the Las Vegas Grand Prix after a heavy crash into the wall. The McLaren driver, who only started 15th on the grid after a disappointing qualifying, lost control of his car at turn 12. The Brit diverted right, straight into the wall and losing a tyre, before spinning into the barrier. Norris, while breathing heavily, did let his engineer know “I’m OK.” More to follow… Read More F1 Las Vegas Grand Prix LIVE: Race updates and times in Sin City What Charles Leclerc needs to claim victory from pole in first Las Vegas Grand Prix Charles Leclerc lights up Las Vegas to claim pole position for Ferrari

By Michelle Nichols UNITED NATIONS (Reuters) -The European Commission is helping the United Nations and Turkey try to extend a

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Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

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George Russell finished fastest in opening practice for the concluding round of the Formula One season in Abu Dhabi. Triple world champion Max Verstappen and Lewis Hamilton sat out the first running with 10 rookie drivers blooded at the Yas Marina Circuit. Three Britons were among them with Zak O’Sullivan, 18, and Jake Dennis, 28, making their Formula One weekend debuts for Williams and Red Bull respectively. Ollie Bearman, 18, who in Mexico made history by becoming the youngest British debutant at a Grand Prix, was handed his second practice appearance by Haas. Dennis, in a Red Bull machine which Hamilton has described as the fastest ever seen in Formula One, finished 16th of the 20 runners, 1.1 seconds off the pace. O’Sullivan was 18th – seven tenths behind Williams’ Logan Sargeant – with Bearman 20th and last, albeit only a tenth slower than Kevin Magnussen in the other Haas. Mercedes are facing up to ending the season without a single victory – the first time that has happened in 12 years. But the troubled Silver Arrows will take some confidence from ending the opening running at the top of the order. Russell finished 0.288 sec clear of Aston Martin stand-in Felipe Drugovich – who finished highest of the substitute drivers – with Daniel Ricciardo third for AlphaTauri. Valtteri Bottas was fourth in his Alfa Romeo, ahead of Lance Stroll and Oscar Piastri. The day’s concluding session – which will see the return of Verstappen, Hamilton and McLaren’s Lando Norris – gets under way at 5pm local time (1pm GMT). Read More Class action lawsuit filed over farcical start to Las Vegas Grand Prix Toto Wolff fuelled by ‘personal anger’ to help Lewis Hamilton win eighth title On this day in 2010: Sebastian Vettel becomes youngest ever F1 world champion