This content originally appeared on Mashable for a US audience and has been adapted for

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Toto Wolff has warned Lewis Hamilton that Mercedes’ upgrade is unlikely to provide a swift end to his losing streak. Hamilton and team-mate George Russell were given their first taste of the team’s revamped machine in Monaco. Hamilton and Russell qualified sixth and eighth, before making up two and three places respectively in Sunday’s rain-hit race following an early call to move from slick to wet rubber. Traditionally, the Monte Carlo layout has been among Mercedes’ worst tracks with this weekend’s race at the Circuit de Catalunya in Barcelona set to represent a truer reflection of the team’s outright speed. But Wolff believes he did not see enough progress from their upgraded car to suggest they will immediately move ahead of Aston Martin and Ferrari in the pecking order, or challenge Max Verstappen’s Red Bull team who have won all six races this year. “We need to be careful,” said team principal Wolff. “We will collect more data in Barcelona, but I don’t expect us to clear Ferrari and Aston Martin there either. “It is about understanding what does this car do now and how do we set it up? “We are good at grinding away. Last year, the package was terrible at the beginning of the season, and we won a race in Interlagos [at the penultimate round] so we will get there.” Hamilton finished 39 seconds behind Verstappen on Sunday as the Dutchman claimed his fourth victory in six races to extend his championship lead to 39 points. Red Bull have now won 15 of the last 16 grands prix, with Verstappen, who grazed the wall en route to taking the chequered flag in Monte Carlo, remaining on course to race to his third world title in as many years. Asked if Verstappen’s dominance is proving to be a turn-off for the sport, Wolff replied: “When you win in Formula One it is a meritocracy. “They have done a good job and the car is fast in all conditions and the driver is at the top of his game. “We need to do a better job, catch up, find intelligent solutions and hope our development slope is steeper than theirs, and eventually fight again. “Whether it is good for the show or not, a strong fight between 10 drivers, or at least two, is obviously much better for all of us, but we have to accept it and work to get back there. “The best driver in the best car spending the same money wins the championship, and if you break the rules you should be heavily penalised, but only then, and you should not be penalised for simply doing a good job.” Read More Concerns Monaco GP could be ‘left behind’ as Max Verstappen wins ‘boring race’ Wolff fumes as Hamilton’s F1 car floor displayed during removal from Monaco track Fernando Alonso ready to pounce if Max Verstappen makes a slow start in Monaco Max Verstappen fends off Fernando Alonso to take pole position in Monaco Lewis Hamilton reveals impact of Mercedes updates in Monaco F1 2023 calendar: Every race this season

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The most spooktacular time of the year is here but – as exciting as Halloween is – shockingly, a whopping 18,000 tons of pumpkin goes to waste every year in the UK. That’s the same weight as 1,500 double-decker buses, which is pretty frightening. Pumpkin isn’t just for making spooky faces out of on Halloween, though – not only are they delicious in a wide range of recipes, but did you know pumpkins also have a whole number of health benefits too? Pumpkins are packed with health benefits. Rich in vitamin C, vitamin A and fibre, this versatile vegetable is really good for eye, gut and heart health, and that’s just the flesh! Pumpkin seeds are a great source of good fats, iron and B vitamins – all important nutrients that support heart, muscle, skin, nervous system and immune health. If you eat enough of them, the seeds are also a good source of protein and fibre – both of which help to regulate blood sugar. Ready to enjoy some yummy pumpkin goodness this Halloween? From classic soup to fancy fondue, here are four recipes that are to die for. Hearty pumpkin soup Serves: 4 Ingredients: 3 cups of pumpkin/vegetable/chicken stock 500g pumpkin puree Large knob of butter 1 chopped onion 2 chopped carrots 1 finely chopped garlic clove 1 cup of cream ½ tsp chopped thyme, salt and pepper Method: Melt the butter in a large saucepan, then add the garlic, onion, carrots, thyme and a pinch of salt and cook for 5-8 minutes or until softened. When cooked, transfer to a food processor and blitz together with the pumpkin puree until smooth, then return to the saucepan, add in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, stirring occasionally. Reduce the heat to very low and add the cream and simmer for a further 5 minutes. Season to taste and serve. Pumpkin ravioli with sage butter Serves: 4 Ingredients: 4 eggs 400g “00” pasta flour 4 tsp olive oil 350g roast pumpkin flesh 100g grated parmesan 15g fresh sage 75g butter Salt and pepper Method: For pumpkin filling: Add the roast pumpkin, grated parmesan and a big pinch of salt and pepper to a food processor and blitz until smooth. For the ravioli: Add the eggs, pasta flour and olive oil to a food processor and blitz until a crumbly mixture forms. Knead the mixture for 10 minutes or until it becomes smooth and elastic, then wrap in clingfilm and leave to rest for 20 minutes. When ready, cut the dough into 4 pieces and roll out into thin pasta sheets (approx 2mm). On one sheet, spoon out a couple of teaspoons of filling every few inches, then brush around each mound of filling with water, place the second sheet on top and cut around each mound with a sharp knife. Crimp the edges of each to seal them. Repeat until all the filling or pasta sheets have been used up, then add the ravioli to a pot of boiling water for 3 minutes or until they float to the top of the water. For the sage butter: Heat the butter in a frying pan until melted and foaming, then add the sage leaves and cook until the leaves crisp up and the butter browns. Season to taste, and drizzle over the cooked ravioli. Pumpkin pickle Ingredients: 500g pumpkin 1 red onion 2 garlic cloves 1 red chilli 1 tsp yellow mustard seeds 1 tsp turmeric 15g knob of ginger 250ml cider vinegar 250ml castor sugar 1 tsp nigella seeds Method: Peel and slice the onions, garlic and ginger. Peel and chop the pumpkin into small bite-size pieces. De-seed and finely chop the red chillies. Heat a large, wide-based pan (preferably non-stick) with a drizzle of oil and cook the onion, ginger and chilli for 10-12 min or until softened. Add the mustard seeds, garlic, and turmeric and cook for 1 min. Add the pumpkin, sugar, cider vinegar & a splash of water and cook for 8 min or until the pumpkin has softened and the pickle has thickened. Season with a pinch of salt, sprinkle in the nigella seeds and transfer the mixture to sterilised jars. Pumpkin fondue Ingredients: 1 whole mid-large sized pumpkin 300g of grated mixed cheeses (traditionally gruyere, Emmental and cheddar) 2 tsp cornflour A peeled garlic clove A few glugs of white wine Method: Cut the top off the pumpkin and scrape out the fibrous strands and seeds, then replace the lid and bake in the oven at 180C/160C fan for 1 hr to 1hr 30 minutes, or until the pumpkin flesh is cooked. Meanwhile, mix the cornflour with the grated cheese until it has fully coated the gratings. When the pumpkin has mostly cooked, remove from the oven, take off the lid and place the grated cheese, white wine and garlic clove inside, giving it a mix to combine. Increase the oven temperature a little higher and bake for a further 30 minutes or until the cheese is bubbling away. When cooked, remove from the oven and serve with bread or crudites for dipping. For more Halloween tips and recipes, visit the Gousto website.