Max Verstappen has become just the fifth driver in Formula 1 history to clinch the world title on a Saturday – and the first in 40 years. The Dutchman, who has won every grand prix bar three this season, sealed his third straight world title after Sergio Perez crashed in the sprint race at the Qatar Grand Prix on Saturday, leaving his team-mate nable to catch him with six races and two sprints to go. Verstappen has been unstoppable throughout 2023 and, despite his dislike of the sprint race format, secured his 2023 crown in the 100km dash around the Lusail International Circuit on Saturday night. It marks the end of a streak dating back to 1983 of drivers clinching the world title on a Sunday, the traditional day of a grand prix race. The last title-clincher on a Saturday was Nelson Piquet in 1983, who won the championship at the season finale in South Africa – with the grand prix held at Kyalami on a Saturday. The two previous winners – Piquet in 1981 and Keke Rosberg in 1982 – also claimed the title on a Saturday, with both seasons concluding at the Caesars Palace Grand Prix in Las Vegas, held on a Saturday. Prior to that, British driver Graham Hill secured the 1962 world title at the South African Grand Prix in East London, again on a Saturday. And 1959 champion Jack Brabham sealed his moment of victory on a Saturday too, at the United States Grand Prix, then held in Sebring, Florida. Saturday night racing, as well as the six sprint races this season, is making a return for a full grand prix next month as Las Vegas hosts the highly-anticipated street race on the famous strip at 10pm local time on Saturday 18 November. The 2024 season will also start with two Saturday night races – in Bahrain and Saudi Arabia – due to Ramadan. Sunday is considered a “feast day” during the Islamic festival, which sees the world’s almost two-billion Muslims fast between sunrise and sunset during the other six days of the week. Read More Piastri takes first F1 pole for Qatar sprint as Verstappen starts third F1 Qatar Grand Prix LIVE: Sprint race updates and results at Lusail Lance Stroll shoves personal trainer and gives furious seven-word interview in Qatar

Kate Garraway’s husband Derek Draper was admitted to hospital after she was awarded an MBE last week, the presenter has revealed. The Good Morning Britain host, 56, reflected on the “extraordinary day” she met the Prince of Wales at Windsor Castle with Draper watching from close by. Garraway, who was awarded the MBE for her services to broadcasting, journalism and charity, recounted an eventful week that “started with Derek in hospital and ended with Derek in hospital”. Draper, who is a former political advisor and author, contracted Covid-19 in March 2020, became critically ill and was put into a medically-induced coma. He still receives 24-hour care at home and is frequently in and out of hospital for treatments. “It was so wonderful to see Derek’s determination to be there, so kind of the Prince of Wales, to make it special for him & to recognise the work of Jake our incredible carer, who represents all those who make Derek’s daily life possible,” Garraway wrote in an Instagram post that was shared on Sunday (2 July). “Tomorrow Derek is back in hospital and of course the daily struggles go on – but the fact that he was able to be part of Wednesday is to be treasured & can’t thank everyone in the @NHS and all around him who love him for making it possible.” The couple have been married since 2005 and share two children, Darcey and Billy. Previously, Garraway spoke candidly about the reality of caring for her husband and said she has felt “frustrated, depressed and emotional” since he fell ill. The TV presenter became a full-time carer for Draper, alongside medical professionals. At the MBE ceremony, Garraway revealed that Draper “burst into tears” as she was awarded the honour by Prince William, who turned to wave at him as the former political advisor watched from his wheelchair. Garraway said: “Ah, I know, Derek burst into tears. The Prince of Wales said, ‘How’s Derek?’ and I said, ‘He’s here’. “[William] said he wants to go over [to Draper] but he’s not allowed to leave the rug, there’s a very fancy gold carpet that he stands on. “So we turned and saw and then obviously Derek was very tearful and then spoke about Jake [Draper’s carer] and gave Jake a wave as well,” she continued. Garraway has made two documentaries, Finding Derek and Caring For Derek, about her family’s journey navigating Draper’s illness. Both programmes won National Television Awards in the authored documentary category. Read More Plans for Prince Andrew to move into Harry and Meghan’s former home ‘quietly shelved’ Jo Lindner death: YouTube bodybuilding star known as Joesthetics ‘dies from aneurysm’, aged 30 Stanley Tucci recalls trying to break up with wife Felicity Blunt over 21-year age gap Kate Garraway reveals Prince William asked after Derek Draper while awarding her MBE Kate Garraway made MBE by Prince William with Derek Draper’s support Affected by someone else’s drinking? 3 key pieces of advice for loved ones of alcoholics

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). Read More After Le Gavroche, Michel Roux is taking his cooking back to basics How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics

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