Seven races into the Formula 1 season and the moment has finally arrived. You can only bypass the trials and tribulations for so long before the tomfoolery of the sport’s most prestigious team must be dissected, head on. It’s time to talk about Ferrari. To say the 2023 campaign thus far has been underwhelming for the Scuderia would be in itself an understatement. Zero wins. Only one podium – in Baku – and even that was from a pole position start. Last time out in Barcelona, Charles Leclerc qualified a dismal 19th, failing to recover to a points-finish on Sunday. Carlos Sainz qualified second but could only manage fourth on raceday. Yet what makes Ferrari’s current infamy in motorsport’s most famous competition more baffling is their display in motorsport’s most famous endurance race. Because, returning to the 24 Hours of Le Mans last weekend for the first time in 50 years, Ferrari turned all predictions upside-down with a shock victory. Spearheaded by British driver James Calado, alongside former F1 star Antonio Giovvinazzi and Italian Alessandro Pier Guidi, Ferrari took their 10th Le Mans win and first in 58 years. It was a thrillingly impressive performance, beating favourites Toyota, in front of a sold-out 300,000 crowd at the centenary event. And what was it based on? Top-notch reliability, a clear-cut strategy throughout and straight-line speed which made the difference over the course of 342 laps. Can Ferrari’s F1 team take note? All the more, Leclerc was present in the garage in Le Mans, alongside F1 boss Fred Vasseur. How they must have both felt, seeing Ferrari’s best moment of 2023 so far play out in an endurance car as opposed to an F1 car. “It feels absolutely amazing, especially having a Ferrari winning,” Leclerc said afterwards. “I was here to support and I’m really happy that Ferrari won. It was an incredible experience.” Rewind a week and Leclerc was not so chirpy. “I don’t have the answer,” he exclaimed after his Q1 exit in Spain. What’s more, after the car returned to the factory in Maranello, a further sense of disconcertment. No obvious problem was identified. For a car which has thrived on Saturdays and struggled on Sundays, this was a discernible step backwards: a sense of direction which has been in motion for 12 months now. Ferrari’s last win in Formula 1 was in Austria, last July. 18 races have come and gone since then, with all but one won by Red Bull. This season, they trail Christian Horner’s team by 187 points already, languishing in fourth place. The point in time when Leclerc was a championship challenger seems a distant memory now. It’s hard to believe how far the Prancing Horse has fallen since his two wins from three to open up the 2022 season. The hope and realisation that the sport’s most famous team – who have not won a drivers’ title in 16 years, their longest-ever drought – were very much back in the top-end running was palpable. However, such potential has fallen off a cliff. No changing of the team principal, with Vasseur replacing the harshly axed Mattia Binotto in the off-season, has altered the stagnation. The Frenchman, too, is at a loss to explain the lack of consistency and progression. “We have 1,000 people [working] on this now and it is very difficult to understand and to fix it because it’s not always the same problem,” Vasseur said in Spain. When the boss is struggling to understand the issues at hand, there is a very tangible problem. Longer-term, you do wonder how long Leclerc’s patience in particular will last. The 25-year-old was linked with Mercedes last month, in a swap deal for Lewis Hamilton which seemed as fanciful then as it does now, with the Brit on the verge of signing a new deal. Leclerc’s anger in 2022 of the situation with his beloved team has now turned almost to an acceptance: an acceptance that ‘something has gone wrong… again… and we don’t how to fix it.’ And ahead of the Canadian Grand Prix this weekend, who knows what Ferrari will turn up in Montreal? The media don’t. The tifosi fans don’t. But most concerningly of all, the team don’t either. Read More Ferrari boss unhappy with ‘light’ Red Bull penalty for cost cap breach Ferrari chief orders ‘full investigation’ into Charles Leclerc’s retirement at Bahrain Grand Prix F1 2023 calendar: Every race this season Christian Horner reveals how close Fernando Alonso was to joining Red Bull Christian Horner reveals how close Fernando Alonso was to joining Red Bull

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Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).

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A celebrity chef who banned vegans from his restaurants has been forced to implement a booking fee after being trolled online. It all started when John Mountain, owner of Fyre in Australia, announced the new policy on Facebook following a customer complaint. "Sadly all vegans are now banned from Fyre (for mental health reasons). We thank you for your understanding," he wrote. In a direct message, the customer reportedly wrote: "My only option was the vegetable dish… it was okay but not that filling… and I was shocked to see it was $32 (£17). "If you don’t get with the times, I don’t hold out faith that your restaurant will be the one that does. I think it’s incredibly important nowadays that restaurants can accommodate everyone and to not be able to have actual plant-based meals shows your shortcomings as a chef." Sign up for our free Indy100 weekly newsletter The chef didn't take the feedback lightly, telling 7News: "F**k vegans - I’m done with them." "I once wrote and sold a book called Pig which had pork recipes. People know what they’re getting from me." Now, the chef claims he's been bombarded with fake bookings from vegans, prompting him to introduce a $30 (£16) booking fee. On his website, he wrote: "Due to the frequency of non-genuine vegan bookings, we have been forced to request a $30 per person booking fee. "This fee is wholly deductible from your bill after dining at Fyre." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Fiona Phillips has explained why she temporarily hid her Alzheimer’s diagnosis from her two sons. The former breakfast TV presenter, 62, was told she had the condition 18 months ago after she experienced symptoms of anxiety and brain fog, and has since disclosed her diagnosis to the public. Phillips, who is currently taking part in a drug trial that scientists hope could revolutionise the treatment of the incurable illness, said she was speaking out about her diagnosis in a bid to end the stigma surrounding Alzheimer’s. The journalist, best known for presenting the ITV Breakfast programme GMTV Today, toldThe Mirror that she was reluctant to tell her two sons, Nat, 24, and Mackenzie, 21 – who she shares with her husband, This Morning boss Martin Frizell – about her condition. “I just didn’t want to make a big thing out of it where we all sit down as a family and announce we’ve got something to tell them,” she said, “And I was worried they might be embarrassed in front of their friends or treat me in a different way. And it’s not like I’m doing anything out of character.” Phillips, who took part in BBC’s Strictly Come Dancing in 2005, shared that she and Frizell had blood tests to check whether their children could inherit the disease. “We wanted to know in case we needed to prepare the boys to make some difficult decisions later in life”, Frizell told the publication. “When the results came back as negative it was a huge moment – such an enormous sense of relief. There’s no Alzheimer’s on my side of the family and thank goodness it seems the boys have not inherited from Fiona’s side of the family.” The mother-of-two has now spoken out about the realities of the condition. “There is still an issue with this disease that the public thinks of old people, bending over a stick, talking to themselves,” Phillips said. The presenter said that she is no longer allowed to drive but walks each day: “I’m still here, getting out and about, meeting friends for coffee, going for dinner with [my husband] and walking every day.” The news comes as the Office for National Statistics said that dementia and Alzheimer’s disease were the leading cause of death in the UK in 2022. The couple began to notice something was wrong when she developed “crippling anxiety” towards the end of 2021. Since Phillips had not experienced this before, they thought it might be menopausal symptoms. “We got in touch with a menopause specialist who took her under their wing and put her on HRT but while that improved some symptoms, the brain fog remained,” Frizell said. This prompted the couple to seek further help, including months of cognitive tests before a lumbar puncture to assess spinal fluid revealed she had Alzheimer’s. Phillips is taking a new drug called Miridesap, which scientists hope could slow or even reverse the illness. The drug is administered three times a day with tiny needles and is being trialled by the University College Hospital (UCH) in London. Phillips has no idea if she is among the cohort reviewing a placebo or not but still believes that partaking in the trail is important for eventually finding a cure for the disease. “Even the people we see for the check ups don’t know if Fiona is on the real drug or a placebo,” Frizell said. “It’s been weeks now and I like to think her condition is stabilising but I am too close to know really, that could just be my wishful thinking.” Read More Fiona Phillips, 62, reveals she has Alzheimer’s disease Woman exits plane after tirade about passenger who is ‘not real’: ‘Final Destination vibes’ Jay-Z’s mother Gloria Carter ‘marries longtime partner Roxanne Wilshire’ Fiona Phillips, 62, reveals she has Alzheimer’s disease This is how Novak Djokovic is preparing to win Wimbledon How tennis could be harming your body – and why it does you good

When Russia invaded Ukraine, companies were quick to respond, some announcing they would get out of Russia immediately