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Toto Wolff has warned Lewis Hamilton that Mercedes’ upgrade is unlikely to provide a swift end to his losing streak. Hamilton and team-mate George Russell were given their first taste of the team’s revamped machine in Monaco. Hamilton and Russell qualified sixth and eighth, before making up two and three places respectively in Sunday’s rain-hit race following an early call to move from slick to wet rubber. Traditionally, the Monte Carlo layout has been among Mercedes’ worst tracks with this weekend’s race at the Circuit de Catalunya in Barcelona set to represent a truer reflection of the team’s outright speed. But Wolff believes he did not see enough progress from their upgraded car to suggest they will immediately move ahead of Aston Martin and Ferrari in the pecking order, or challenge Max Verstappen’s Red Bull team who have won all six races this year. “We need to be careful,” said team principal Wolff. “We will collect more data in Barcelona, but I don’t expect us to clear Ferrari and Aston Martin there either. “It is about understanding what does this car do now and how do we set it up? “We are good at grinding away. Last year, the package was terrible at the beginning of the season, and we won a race in Interlagos [at the penultimate round] so we will get there.” Hamilton finished 39 seconds behind Verstappen on Sunday as the Dutchman claimed his fourth victory in six races to extend his championship lead to 39 points. Red Bull have now won 15 of the last 16 grands prix, with Verstappen, who grazed the wall en route to taking the chequered flag in Monte Carlo, remaining on course to race to his third world title in as many years. Asked if Verstappen’s dominance is proving to be a turn-off for the sport, Wolff replied: “When you win in Formula One it is a meritocracy. “They have done a good job and the car is fast in all conditions and the driver is at the top of his game. “We need to do a better job, catch up, find intelligent solutions and hope our development slope is steeper than theirs, and eventually fight again. “Whether it is good for the show or not, a strong fight between 10 drivers, or at least two, is obviously much better for all of us, but we have to accept it and work to get back there. “The best driver in the best car spending the same money wins the championship, and if you break the rules you should be heavily penalised, but only then, and you should not be penalised for simply doing a good job.” Read More Concerns Monaco GP could be ‘left behind’ as Max Verstappen wins ‘boring race’ Wolff fumes as Hamilton’s F1 car floor displayed during removal from Monaco track Fernando Alonso ready to pounce if Max Verstappen makes a slow start in Monaco Max Verstappen fends off Fernando Alonso to take pole position in Monaco Lewis Hamilton reveals impact of Mercedes updates in Monaco F1 2023 calendar: Every race this season

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For National Seafood Month (October) this year, I’d like to celebrate Cornish rope grown mussels and encourage more people to cook them at home. Juicy, sustainable, and nutritious, they are a lower-impact species but often consumed less than industrially caught seafood such as prawns, tuna, cod and salmon. They’re grown on long ropes out in St Austell Bay, and the best thing about them is they’re incredibly sustainable – feeding off the nutrient-rich water before being harvested, which means there’s no damage to any reefs or the shoreline. This also means they’re super clean with hardly any beards to cut off before cooking. They’re also great value at around a tenner for two decent bowlfuls, of which you can do so many recipes. I love classic moules marinière with onion, white wine and parsley, or, as below, mussels with spinach and cider – perfection! Mussels with spinach and cider Ingredients: 1.75kg mussels Handful of spinach leaves (when in season, these could be swapped for wild garlic) 2 shallots, finely chopped 15g butter 100ml Cornish cider, or your favourite local equivalent Plenty of crusty bread to soak up the sauce Method: 1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when tapped on a board. 2. Pull off any tough, fibrous beards attached to the tightly closed shells. Give the mussels another quick rinse to remove any little pieces of shell. 3. Soften shallots in the butter in a large pan. 4. Add the mussels and cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then. 5. Add spinach and remove from the heat and allow to wilt. 6. Spoon into four large warmed bowls and serve with plenty of crusty bread. Jack Stein is chef director at Rick Stein Restaurants. You can buy Cornish rope grown mussels from Rick Stein online for £10. Read More Dear Pret, this is what a £7 sandwich should look like Pub grub: Three recipes from Tom Kerridge’s new cookbook From Nepal to Tibet: Eight warming dishes from the coldest places on earth Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat