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A running joke, visible in front of the cameras, is playing out between Max Verstappen and Fernando Alonso this season. After Verstappen only qualified ninth for Sunday’s Miami Grand Prix, second-placed Alonso predicted – in a routine which would be laughable if it wasn’t so accurate – that the Red Bull would slingshot past him by lap 25. In similar circumstances three races back in Saudi Arabia, wily double world champion Alonso was near-enough spot-on with the same prophecy. Except this time, it didn’t take Verstappen that long. By lap 15, Verstappen had overtaken seven sitting ducks to reach the rear of team-mate Sergio Perez. Eking out the maximum performance in his set of hard tyres, the Dutchman was in prime position to overtake Perez by the time he pitted for mediums on lap 46. Two rounds of the circuit later, Verstappen stormed clear of Perez’s valiant defence to take a statement victory. That, plus the fastest lap, handed the championship leader a perfect 26-point day. His gap to Perez is now 14 points. Aston Martin’s Alonso, in third, is 44 points behind Verstappen – the closest challenger outside the Red Bull behemoth. But it is the Constructors’ Standings which really tells the tale of this one-sided bloodbath right now. Red Bull, on 224 points out of a possible 235, are 122 points ahead of Aston Martin, a surprise success story. Mercedes and Ferrari – giants of Formula 1, the supposed title challengers – are 128 and 146 points behind Red Bull respectively. We have had just five grand prix weekends. Five. Christian Horner, gleaming under the Florida sun after a fourth Red Bull one-two in five races, simply could not help himself: “We’ve never, ever had a start like this. We’re wondering: where are the others? We’ve made a normal step over the winter. “Where did Ferrari and Mercedes go?” The gap between the RB19 and the rest is truly staggering. Excluding the Australian Grand Prix which concluded under the safety car, the amassed gap between the RB19 and the next-best car is over 1 minute and 45 seconds. 106.8 seconds, to be precise, in just four grand prix. In Miami, the gap was 26.3 seconds, still less than the 38.6 second Red Bull advantage at the season-opener in Bahrain. RED BULL’S ADVANTAGE OVER THE NEXT-BEST CAR Bahrain: 36.6 seconds Saudi Arabia: 20.7 seconds Australia: 0.1 seconds Azerbaijan: 21.2 seconds Miami: 26.3 seconds In short, Mercedes and Ferrari have never been further away from the front in the hybrid era. Last year, in what proved to be a season of double world championship glory for Red Bull, Charles Leclerc was at least winning races and challenging at the start of the campaign. By the end of 2022, Mercedes seemed to have, finally, unlocked their unique package with a one-two finish in Brazil. Yet on Sunday, Leclerc was grappling with Haas’ and Alpines in the midfield on his way to seventh. Lewis Hamilton – who only qualified 13th-fastest – had to make a late surge to leap up to P6. Perhaps the most amusing moment in the closing laps was George Russell, in a state of bewildered shock running in fourth, asking his engineer: “Who is the car ahead of Fernando on track? We’re that close to Perez?!” A simple response squashed any hope. It was simply a lapped car. “No, sorry. It’s Sargeant on track.” Ever since admitting to needing to rip up their current car philosophy in Bahrain, Mercedes boss Toto Wolff has referred to the next race in Imola as a potential season benchmark, with a new upgrade highly-anticipated. Yet while Hamilton insisted he needs a “one-second upgrade”, Wolff downplayed expectations. “I don’t think we’ll get there and suddenly we’re half a second faster and in the middle of a fight,” he remarked, after a weekend in Miami when he also described the W14 car as a “nasty piece of work” and “poisonous.” Ferrari, meanwhile, do have a car capable of challenging on a Saturday, as Leclerc showed in the last race in Baku with two pole positions. Yet the contrast to raceday – a reminder to the Scuderia: when the points are won – is perplexing to all those in scarlet red. “Once again today, the significant difference between the SF-23’s performance level in qualifying and the race was clear to see,” a baffled Fred Vasseur, team principal, said. Two weeks’ time in Imola will see Ferrari’s famed legion of fans, the tifosi, turn up in their thousands. What Ferrari greets them, however, remains to be seen. Upgrades are coming for both. Mercedes – and the wider F1 fanbase, truth be told – are pinning their season hopes on this upcoming renovation. Ferrari have new parts coming too, amid a scratching of heads in Maranello. Horner did point out that Red Bull’s penalty for breaking the 2021 cost cap will affect them as the season progresses. Even more reason, he says, to get “fresh air” between Red Bull and the chasing pack right now. But he need not worry. The gap already looks near-insurmountable with 18 races to go. The title fight looks likely to be played out between his men – and even then with a now-undisputed favourite. Keep those fingers and toes crossed for Imola. Maybe the upgrades can miraculously narrow the top-tier playing field. The competitiveness of this season may just hinge on it. Read More ‘Nasty piece of work’: Lewis Hamilton’s Mercedes slammed by Toto Wolff Max Verstappen claims Miami boos are due to his success: ‘They don’t like who wins’ Max Verstappen sends chilling message to rivals after Miami win: ‘I always feel unbeatable’ George Russell takes aim at ‘distracting’ razzmatazz before Miami Grand Prix Lewis Hamilton would be taking gamble by leaving Mercedes, says former rival

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It’s often said that quiche is old-fashioned, but there is nothing old-fashioned about this one,” says former Great British Bake Off contestant Hermine Dossou. “It’s a crumbly, super-short, melt-in-your-mouth pastry filled with buttery spinach and creamy custard. “Gruyère is the perfect cheese for quiche and a little goes a long way, but if it’s not available, you can substitute with Emmental, Comté, Jarlsberg or Beaufort.” Spinach and mushroom quiche Serves: 8 Ingredients: For the shortcrust pastry: 210g plain flour (gf plus 1 tsp xanthan gum), plus extra for dusting 130g cold butter 1 large egg (55g) 1 tbsp cold water ¼ tsp salt For the custard: 15g butterLeaves from 3 thyme sprigs 1 small yellow onion (about 50g), finely chopped 2 eggs 120g double cream 1 chicken or vegetable stock cube, crumbled 1 tsp Dijon mustard ¼ tsp salt Pinch of black pepper For the filling: 30g butter 250g mushrooms, sliced ½ tsp garlic powder A pinch of salt 250g baby spinach leaves 80g grated Gruyére cheese Method: 1. To make the shortcrust pastry, in a large bowl rub the flour and butter together with your fingertips until sandy in texture. (You can use a food processor to speed up this process.) Add the egg, water and salt and bring together into a dough without overworking it. Wrap in cling film and chill in the fridge – you always want to work with cold pastry as it’s much easier to handle. 2. When ready, lightly flour a work surface and roll out the dough to a circle about 30cm in diameter and 3mm thick. Use your rolling pin to lift it up and lay it over a 23cm tart tin, so there is an overhang of pastry at the top. Using a straight-sided glass, ease the pastry into the corners of the tin by rolling the glass around the edge in circular motion. Chill for 20 minutes. 3. Preheat your oven at 200C/180C fan/400F/Gas 6. Line your chilled pastry case with parchment paper, fill it with baking beans or cheap pulses, and blind bake for 15 minutes. Lift out the baking beans and parchment paper and continue baking for a further 10 minutes to dry out the base. 4. Meanwhile, make the custard. Put the butter, thyme and onion in a small frying pan over medium heat and cook until the onion is soft and transparent. Set aside to cool slightly. In a medium bowl, whisk together the eggs, cream, stock cube, mustard, salt and pepper, adding the cooked onions. Set aside. 5. Prepare the filling using the same pan you used to cook the onions. Heat the butter, add the mushrooms, garlic and salt, and cook over a high heat until the mushrooms are soft and most of the water has evaporated. Add the spinach and cook until it has wilted and the mixture is thick. 6. Tip the spinach mixture into the pre-baked tart case and spread it around evenly. Sprinkle over the grated cheese, then pour in the custard, making sure it’s distributed evenly. Bake at 200C/180C fan/400F/Gas 6 for 20–25 minutes, or until the middle of the quiche looks set and the top is slightly golden. Enjoy warm. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

Paris Hilton has opened up about her decision to welcome her children via surrogacy. The reality TV star, 41, recently admitted that it wasn’t an easy decision to use a surrogate for the birth of her now 10-month-old son, Phoenix Barron. “Surrogacy was a difficult decision to make,” Hilton said during the season two premiere of Paris In Love, which hit Peacock on 30 November. "I would have loved that experience of growing the baby in your tummy and feeling the kicks and all of those exciting moments, but my life has just been so public,” she explained. “So even though the baby is biologically mine and Carter’s, we decided to have a surrogate carry him.” Hilton, whose life in the spotlight has been highly publicised since the early 2000s, ultimately came to the decision out of her concern for both her and her baby’s safety. In a confessional, her husband Carter Reum echoed those concerns as he spoke about their future plans for their family. "Now having a family with Paris, we want our family to grow up and be normal and not always be known as Paris Hilton’s children," he said. “We have to think about safety. When we go to the farmer’s market, it’s one thing if someone stops and asks Paris for a photo. It’s a whole other thing with the baby in tow in a stroller.” The 42-year-old venture capitalist continued: “I don’t think we know everything the journey’s gonna throw at us, but we’re just gonna tackle it as we go.” Hilton and Reum - who tied the knot in November 2021 - surprised the world last January when they announced the birth of their first child together. “You are already loved beyond words,” she captioned the post, which showed her holding her son Phoenix’s hand. Just 10 months later, they welcomed their second child together - baby girl London. “Thankful for my baby girl,” Hilton wrote on Instagram, showing a photo of a pink pajama set with the name “London” inscribed on the collared top. Because the DJ opted to use a surrogate to welcome her children, she was able to keep their birth a secret from not only her team of staff, but also her family. “Not even my mom, my sisters, my best friend knew until he was over a week old,” Hilton explained on her iHeartRadio podcast, This Is Paris. “It was really nice to have that with Carter, be our own journey together. I just feel like my life has been so public, and I’ve never really had anything be just mine.” In a preview clip for Paris in Love season two released earlier this month, Hilton’s husband shared his thoughts on keeping the birth of their first baby to themselves. “I don’t think it ever hit me we weren’t going to tell anyone, that was really Paris,” he said in the teaser. “My initial inclination was to tell my family and get everyone excited, hers was to hold the secret.” However, Reum admitted that he understood why Hilton was apprehensive about sharing Phoenix’s expected delivery date. “But she’s had to go through life having to protect herself, so I was gonna do everything I could to be a good teammate,” he said. Much like the birth of her son Phoenix, Hilton also surprised her friends and family after welcoming her daughter London. “The only people who knew were obviously Carter, my mom, and my sister. But my parents didn’t know when it was happening, they just knew that it was going to happen,” Hilton said during an appearance on Today earlier this week. “It was the best Thanksgiving surprise ever for everybody.” “I feel just so at peace, so happy, so grateful for my husband and this beautiful family and life that we’re building together,” she added. “I couldn’t imagine anything else. I’m just over the moon with everything.” Read More Paris Hiltons says ‘mama bear instincts’ came out after comments about son’s head Paris Hilton opens up about welcoming ‘angel’ baby London: ‘I’m loving my mom era’ Paris Hilton announces surprise birth and name of second child Paris Hilton’s husband reveals why she wanted to keep their son’s birth secret Paris Hilton makes grand entrance into F1 party but ‘no one’ is there to watch Megan Fox says she’s raising her sons so they are ‘not like men that I’ve been with’

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