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Red Bull advisor Helmut Marko was critical of an “enthusiastic” section of Mexican fans who booed Max Verstappen after Sunday’s United States Grand Prix. Race winner Verstappen, who saw off a late challenge from Lewis Hamilton though the Brit was later disqualified alongside Charles Leclerc, was jeered as he walked onto the podium in Austin. Then chants of “Checo” for Verstappen’s team-mate Sergio Perez were audible during the Dutch national anthem. Verstappen and Perez have endured a topsy-turvy relationship as team-mates, most notably clashing in Brazil last year when the Dutchman rebuked a team order to let the Mexican pass. F1 returns to Mexico City this weekend and Marko, who has previously apologised after referring to Perez’s ethnicity as a reason for his struggles this season, suggested it was only a particularly keen group of fans who were jeering. “We are in contact with a lot of Mexicans,” said Marko. “The majority are very friendly and fair, but there are always some let’s say enthusiastic people who don’t maintain the fair sporting standard. “But we have no concerns and are happy to go to Mexico.” Red Bull boss Christian Horner added: "I don’t think Max is going to get the warmest reception in Mexico! “But that’s water off a duck’s back. One year you are the villain, the next year you are the hero." Verstappen himself was unfazed by the boos, telling Dutch media: “In the end, I’m the one who takes the silverware home, so all fine by me.” Following Hamilton’s disqualification, Perez now has a 39-point lead over the Brit in the battle for second place in the world championship with four races to go. Read More Logan Sargeant earns first F1 point in bizarre circumstances Lewis Hamilton and Mercedes react to shock disqualification from United States GP Chaos as Lewis Hamilton disqualified four hours after finishing second in US GP

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Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). 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Colin McFarlane has revealed that he has been diagnosed with prostate cancer. The Dark Knight star, 61, said he discovered the condition nine months after his brother was also diagnosed with the same cancer. McFarlane, also known for his roles in Doctor Who and Outlander, explained that both he and his brother found out about the cancer after taking a prostate-specific antigen (PSA) test, which can be given to men without symptoms after a consultation with a doctor. The actor said that he has been regularly testing for cancer after a fellow actor who was treated for it 17 years ago told him about its prevalence among Black men. He said: “I was already aware of the risk to me, so had been having annual and then six-monthly regular PSA blood tests with my GP. “Thankfully, just over a year ago, I had told my brother to get a PSA blood test otherwise he wouldn’t have been diagnosed, because he had no symptoms.” He added that he is “one of the lucky ones” as he has been “able to catch this very early”. McFarlane added: “So, although I have been diagnosed with prostate cancer, I do not require any treatment. “I am being regularly monitored with PSA blood tests every three months and an MRI (or magnetic resonance imaging scan) once a year.” “As it’s a very slow-moving cancer I am in the best possible position to ascertain what treatment I would need in the future if that were ever deemed necessary, and currently that scenario is a long way off,” he continued. “It’s men who take no action and don’t know anything about their prostate health that are at the greatest risk.” His diagnosis arrived on the same day as his late mother Gwendolyn’s birthday. She died at the age of 94 earlier this year. McFarlane is backing Prostate Cancer UK’s campaign to encourage men over 50 and Black men over 45 to get a PSA test, as a result of his experience. The charity said that Black men are at double the risk of getting the disease, with one in four expecting to get it in their lifetime, compared to one in eight among other men. McFarlane said: “Too many men black men are dying from prostate cancer. They need to know that a simple blood test could save their life.” In The Dark Knight, McFarlane appeared as Gotham City police commissioner Gillian B Loeb, alongside Christian Bale and Sir Michael Caine. He has also made several appearances in Doctor Who and is the voice of The Cube on the ITV game show. Additional reporting by PA Read More Shapewear is booming, and body image experts are worried: ‘It’s really dangerous’ Kelis addresses Bill Murray dating rumours for the first time Prince Andrew ‘staying in Royal Lodge amid renovations in case he is evicted’ Men’s Health Week: How to talk about sensitive or ’embarrassing’ health issues 13 cancer symptoms you should get checked now