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Lewis Hamilton apologised to Oscar Piastri after he admitted he was “totally at fault” for his collision with the McLaren rookie in Sunday’s Italian Grand Prix. Hamilton was hit with a five-second penalty for the coming together at the Variante della Roggia as the two drivers duelled for eighth on lap 41 of 51 in Monza. Hamilton improved to sixth and was able to pull out a seven-second margin on Williams’ Alex Albon to ensure the sanction had no impact on his result. However, Piastri, 22, suffered front-wing damage and was forced to stop for repairs, dropping him out of the points. “He just turned across me under braking,” said Piastri on the radio. Hamilton, who was also hit with two penalty points on his driver’s licence, doubling his total to four, went over to Piastri to concede his error at the chequered flag. “It was totally my fault,” said Hamilton, 38. “It actually wasn’t intentional. I went and apologised to him straight afterwards. “I got up alongside him and just misjudged the gap I had to the right and clipped him. It could happen at any time. “I knew shortly afterwards it must have been my fault and I wanted to make sure he knew it wasn’t intentional. That’s what gentleman do.” Hamilton’s Mercedes boss Toto Wolff had no complaints with the stewards’ verdict and praised his superstar driver for taking accountability. “That was Lewis’ mistake,” said Wolff. “I think a five-second penalty for that is what the menu says. These things happen, you know. It’s hard racing and we’ve seen a few of these. It’s justifiable. “Lewis is very sportsmanlike on these things. And he is the only one that I see out there admitting things that he did wrong. “We just had a chat and he said ‘I didn’t see him on the right and that is on me.’ And I think that kind of sportsmanship is what you need to admire with him. Pretty much everyone else is complaining and moaning to try to avoid getting a penalty.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen’s 10 wins in a row ‘irrelevant’ says Mercedes boss Toto Wolff Ferrari’s Carlos Sainz gets goosebumps after landing pole for Italian Grand Prix Carlos Sainz’s pace in practice gives Ferrari fans hope for Italian Grand Prix

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Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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