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Max Verstappen says wins in Miami, Zandvoort and Suzuka were his favourite victories of the 2023 season. The Red Bull driver, in one of the most destructive F1 cars ever, stormed to his third-straight world title with 19 wins from 22 races. The 26-year-old has now revealed what races stand out for him amid a record-breaking campaign. “I think the comeback race in Miami was great, that was an important one,” he said, after his season-ending win in Abu Dhabi on Sunday. “Winning at home at Zandvoort was a very nice one and I think winning at Suzuka, after the tough weekend we had at Singapore.” Verstappen started ninth on the grid in Miami but fought back and overtook team-mate Sergio Perez to seal his second-straight win in Florida. The Dutchman won his home race despite a late crash triggering a red flag, while his win in Japan followed a disappointing showing in Singapore – the only race Red Bull failed to win all year. Verstappen added how he stays motivated to win week after week despite sealing the title back in October in Qatar. “I love driving, I think that’s – first and foremost – the most important thing to be here,” he said. “For me, naturally, the motivation is there, because I know that for most of the races that I go to this year, I have a big chance of winning, so that’s great. “I think it’s tougher when you have been in that position and then you come to a race where it’s not possible anymore, then it’s hard, or harder, to find your motivation. You need to try and look into different places, how you can keep that motivation going. “But at the moment, of course, when you’re on the top, I think it’s probably easier than when you’re in the middle of the pack.” The 2024 F1 season starts on March 2 with a Saturday night opening race – the Bahrain Grand Prix Read More F1 Drive reveal bespoke karts with ‘DRS’ for Tottenham Hotspur Stadium track Lando Norris snaps at Max Verstappen ‘BFF’ comment Carlos Sainz’s personal trainer links up with F1 rival Lewis Hamilton: ‘I had asked Mercedes for changes and they weren’t done’ Mercedes team member miraculously finds wedding ring in Abu Dhabi marina Michael Masi could return to F1 despite 2021 Abu Dhabi finale

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This pie is based on that comforting Greek favourite – spanakopita – although it is far more forgiving to make,” says Ravinder Bhogal. “There is no buttering and layering of delicate filo pastry: instead, the iron-rich mixture of greens and cheese is blanketed under a nest of buttered kataifi pastry, a shredded filo dough that crisps up beautifully when baked or fried. “You’ll find kataifi pastry in the fridge or freezer section of Middle Eastern grocers.” Broccoli, kale and spinach kataifi pie Ingredients: 2 tbsp olive oil 1 onion, thinly sliced 3 garlic cloves, very finely crushed 200g kale, tough ribs removed and leaves roughly chopped 200g spinach 250g broccoli, boiled till tender and roughly chopped 4 eggs 60g pine nuts 60g currants, golden raisins or barberries 250g feta cheese 250g ricotta Zest of 2 lemons and juice of 1 Handful of dill, roughly chopped Handful of flat-leaf parsley, roughly chopped A good grating of nutmeg 150g sour cream 250g kataifi pastry 60g butter, melted White sesame seeds, for sprinkling Sea salt and black pepper Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4. 2. Heat the olive oil in a large pan over low-medium heat, add the onion and sauté for 10 minutes till sweet and caramelised. Add the garlic and fry again till fragrant, then add the kale and soften before adding the spinach. Once the greens are wilted, take off the heat and cool. 3. Transfer to a large bowl along with the broccoli and add the eggs, pine nuts, currants, feta, ricotta, lemon zest and juice, herbs, nutmeg and sour cream, and season with salt and pepper. Mix thoroughly. 4. Pull apart the strands of kataifi pastry to loosen and fluff them up. Stir the butter through the kataifi, coating it well. 5. Pour the spinach and ricotta filling into a deep pie dish – I use a 34cm baking dish. Gently pile the kataifi over the pie filling, sprinkle over the sesame seeds and bake for 35-40 minutes, or until the filling is hot and set and the kataifi pastry is golden brown. Serve with a light salad. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta These recipes will keep you hydrated on hot days

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The Blackening looks absolutely hilarious. A spoof of the horror genre and its treatment of