The US and its allies are grappling with how to avert a global food crisis following Moscow's withdrawal from the Black Sea grain deal and its subsequent attacks on Ukraine's ports and storage facilities.

George Russell cannot complain about Lewis Hamilton receiving preferential treatment due to his higher status at Mercedes, says ex-F1 driver Anthony Davidson. The Mercedes pair, who are coming to the end of their second season together, jostled for position on track at the Japanese Grand Prix on Sunday. With Hamilton on fresher tyres, he made the move stick – but Russell was irritated that his request for his team-mate to give him DRS to help defend from Carlos Sainz fell on deaf ears. Hamilton, who has won six of his seven world titles at Mercedes, has been with the Silver Arrows since 2013 and Davidson insists it is no surprise that the 38-year-old still has a higher status in the garage than his compatriot Russell. “There’s definitely a hierarchy in that team,” Davidson told Sky Sports’ F1 Podcast. “And rightly so. Lewis has earned that status in that team as a seven-time world champion and George can’t argue against that. George is still the understudy and he’s doing a very good job on those occasions where he’s got the speed over Lewis to really take the fight to him. “But he’s doing it in such a ‘George Russell polite way’ which is quite humorous to watch because I know inside the car, he’ll be fuming and steaming. ‘And that’s why we see the near misses, the drivers coming almost to blows, almost to contact, but then he’s a good boy on the radio, he’s very British about it.” Russell beat Hamilton in the championship standings last year while also claiming Mercedes’ only victory in 2022, when he secured his first F1 win at the Sao Paulo Grand Prix. However, Hamilton is 75 points clear of Russell this season with six races to go. “He [Russell] knows he’s got the speed, we all see it as well from the outside,” Davidson added. “Lewis is getting his elbows out when he needs to. I’m really intrigued by this battle and watching George develop as a driver and watching Lewis in his latter years in his career.” Mercedes are still searching for their first win in 2023; a goal they will continue to strive for at the next race in Qatar (6-8 October) where Max Verstappen can claim his third-straight drivers’ title. Read More Nyck de Vries makes racing return after F1 exit The rise of Oscar Piastri: A genuine rival for Lando Norris at last Lewis Hamilton frustrated by Mercedes strategy in Japanese Grand Prix Nyck de Vries makes racing return after F1 exit Aston Martin’s Jessica Hawkins becomes first woman to test F1 car since 2018 Jessica Hawkins becomes first woman to drive F1 test in five years

“Are mom jeans in style?” “How to style mom jeans.” These are the inquiries shoppers have been googling recently, and we’re thrilled to confirm that, yes(!), these relaxed-fit jeans are back. “With no signs of '90s nostalgia slowing down, the quintessential mom jean is seeing a resurgence within the ultimate denim wardrobe," Nordstrom Editorial and Content Director Kate Bellman told Refinery29.

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As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

Hopes have been dashed for an imminent end to a Senate standoff that has delayed the promotions of more than 200 military officers and could delay the confirmation of President Joe Biden’s pick for chairman of the Joint Chiefs of Staff

A bisexual OnlyFans model has revealed that she only sleeps with women out of respect for her fiancé – but insists she’s not being unfaithful. Karlee Grey, who has 1.65 million followers across Twitter and Instagram (@foreverkarleegrey ) has made a small fortune from the adult site, pulling in over six figures a year. And she’s made it a rule to only make content solo or with other women. The 29-year-old, who has been with her 33-year-old male fiancé, [not named at case study’s request] for six years, actually attributes her racy career to creating a healthier relationship between them. Sign up to our free Indy100 weekly newsletter Her partner even helps out with the model’s OnlyFans page since she joined in 2019, often taking photos and videos of her. "I only work with women and he's completely fine with that," Karlee told Jam Prime. "If anything, it's elevated us and made us explore a little bit more. "He even helps me sometimes with point-of-view filming, and he's my photographer, he takes my photos and edits a lot of my work – he's part of my team.” Karlee, who lives in California, US, says the pair avoid any jealous feelings about her work by making more time to get intimate together. For the couple, the conversation about sleeping solely with women happened naturally after her feelings for him deepened. She said: "There wasn't like a specific way that it was navigated, I personally didn't want to share my body with another male anymore. "Once I started loving someone so deeply, I just felt like I couldn't do that but with women, I'm always going to be attracted to them. "I don't know if I would ever necessarily date women relationship-wise but I'm always going to be sexually attracted and he's aware of that. "He says 'if you already don't want to do it with men then I don't mind if you do it with women' – it's sort of an outlet." For Karlee, who wants to make sure her fiancé is included in the fun, her work is a great way to invite other women to “share” him with her occasionally. And although the pair are careful not to bring women into their emotional relationship, once a year they “have a fun experience” with a third person. Despite her fun-loving demeanour, Karlee, who has been in the sex industry since 2014, is meticulous about who she works with, not only for her safety but also her pleasure. She added: "I personally love women, and I don't want to feel like I'm working with somebody that's not actually enjoying this. "I want to feel like if the cameras weren't on, you would still want to do it –I've only had a couple of bad experiences, mainly because I always choose women who I know really love women.” 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.

During Europe’s heat wave last month, Floriana Peroni’s vintage clothing store had to close for a week

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Australia has agreed to China’s request for an extra month to decide whether to lift duties on Australian