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It was long after the chequered flag was waved at the Red Bull Ring on Sunday when Lando Norris, buoyed by a positive weekend in his upgraded McLaren, posted a selfie of his bare hand. A high-five for P5. Little did he know that, in the end, a finger needed to be withdrawn. Another Instagram picture comically corrected the initial post. Because Norris had actually recorded his best result of the season in claiming fourth, after a shaking-up of the final classification of Sunday’s Austrian Grand Prix due to a raft of time penalties. Twelve drivers – including Lewis Hamilton and Carlos Sainz – were punished retrospectively, after 83 lap times in Sunday’s race were deleted due to the exceeding of track limits. The scenario, which only concluded five hours after the race finished, has once again placed the spotlight on the FIA, the governing body of Formula 1. An appeal from Aston Martin triggered the farcical scenes to sign off a weekend in Spielberg typified by the absurdity of the track-limits issue at the final two corners of the track. The only salvation was that the podium and Max Verstappen’s win remained unchanged. Qualifying on Friday was dominated by cars continuously extending the limits of the car beyond the white line. Sergio Perez, incredulously, fell foul three times in Q2, even after a host of warnings from his engineer and subsequently missed out on the top-10 shootout. Sprint day on Saturday seemed less impacted by the issue, but only because of the wet conditions resulting in the drivers being more conservative in their driving style on the approach to turns 9 and 10. Come the grand prix a day later, the number of warnings, black-and-white flags and then time penalties rather overshadowed what was actually an enthralling 71-lap race. Hamilton, exuding disbelief at the situation over team radio, was aghast at the notion that only he was being punished. Ultimately with the late result change, nobody escaped. Esteban Ocon, for instance, had an astonishing 30 seconds added to his final time, seemingly driving a completely different configuration altogether. There are a few problems at play here. Firstly, the issue of cars consistently crossing the white line at the end of the lap. The Red Bull Ring, which has been a fixture on the F1 schedule since 2014 and on Sunday extended its contract until 2030, is the shortest track on the calendar. A fact which should encourage captivating battles, both on track and on the timesheets. Instead, it is the circuit most prone to ignominy with the deletion of lap times. Practically, it can be avoided too. Last year, a gravel trap on the outside of the final turn – as opposed to sections of run-off area – was recommended by the race director. Such an addition would encourage drivers to be more cautious on the approach and thus more likely to stay within the white lines. Such an improvement must be made next year. Yet more so than the track-limits discussion itself, what is particularly concerning for the sport in the long-term is the changing of the result hours after the race has ended. We have been here before, too. In March, the second race of the season in Saudi Arabia saw Fernando Alonso’s third place reinstated past midnight local time, rendering George Russell’s experience on the podium redundant. A fortnight later in Australia, a chaotic race saw post-race appeals drag the race result into uncertainty for a matter of weeks, with Ferrari appealing a late penalty for Sainz. The FIA and F1, two distinctly different enterprises but reliant in many ways on one another, are not the best of friends at the moment. Ideally, they would work perfectly in harmony but on the contrary, the divide is stark, as illustrated by Formula 1 calling out FIA president Mohammed Ben Sulayem in the off-season for opining on F1’s market value in the wake of takeover rumours from Saudi Arabia. All of it points towards a situation where the whole operation and system of work must improve. There is an argument that it could be completely scratched and revamped – and perhaps both parties could work towards this after the 2023 season. But something has to change. The net result of more ridiculous scenes such as Sunday night’s result change will be spectators turning away from the sport. The influx of fans in the past few years, due to Netflix, the 2021 season and more races than ever before, will be completely undone if those watching cannot fully trust the finality of the chequered flag. The sport’s marketeers have done so well to be ahead of the curve as it enjoys a period of unprecedented popularity. Now the executives themselves must improve their processes in correlation. Read More Lewis Hamilton and Carlos Sainz demoted after Austrian Grand Prix penalty chaos Max Verstappen refuses to ponder title hat-trick despite another emphatic win San Luis Obispo: Why you should visit California’s last sleepy stretch of coast, hidden in plain sight Lewis Hamilton and Carlos Sainz demoted after Austrian Grand Prix penalty chaos F1 Austrian Grand Prix LIVE: Race latest updates and results from Red Bull Ring Lewis Hamilton: 18 months, 13 podiums and an elusive race victory

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National Vegetarian week (15-21 May) is the perfect excuse to give these stunning meat-free dishes a whirl. Full of texture, flavour and colour, you won’t feel like you’re missing out. Mediterranean vegetable and goat’s cheese galette Makes: 1 x 10 inch pie Ingredients: 300g plain flour 150g salted butter, cubed 3 tbsp cold water 1 packet of prepared Mediterranean vegetables (400g) or a mix of fresh – chopped into chunks 150g soft goat’s cheese, cut into slices 1 egg Salt and pepper Method: 1. Preheat the oven to 200C (fan). 2. In a large mixing bowl, rub the flour and butter with your fingers until a crumb consistency is achieved. Add the water and stir together to form a pastry dough. 3. Tip the dough out onto the lined baking tray and roll out into a large oval/circle shape (2-3mm thickness). 4. Arrange a layer of goat’s cheese slices in the centre of the pastry, top with the vegetables and then fold in the edges to encase everything. Place a few additional goat’s cheese slices on top of the vegetables. 5. Beat the egg and use a pastry brush or your finger to egg wash the folded pastry edges before seasoning the whole galette with salt and pepper. 6. Bake for 30 minutes until the pastry is golden, allow to cool slightly and serve. Red pesto and parmesan dough knots Makes: 8 knots Ingredients: 1 packet fast action dried yeast (7g) 220ml warm water 400g strong white bread flour 1 tbsp white sugar 1 tsp salt ½ jar red pesto 170g cheese of choice, we recommend parmesan Method: 1. Preheat the oven to 180C (fan). 2. In the measuring jug, combine the warm water and yeast. Stir and set to one side for 2-3 minutes to activate the yeast. 3. In a large mixing bowl, combine the flour, sugar and salt. Pour in the yeast and water and stir them together with your hand to form a dough. 4. Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl, cover and leave in a warm place for at least 15 minutes to prove (this is where it will start to grow in size). 5. Using your fist, knock the dough back (this means push the dough back down to its original size) and tip out onto a floured worksurface before rolling into a large rectangle shape (about 5mm thickness). 6. Spread the red pesto on half of the rectangle, grate a thin layer of cheese on top and then fold the over half of the dough over the pesto and parmesan. 7. Cut the dough into 1 inch wide strips, then, holding each end, twist and knot each one before placing onto a lined baking tray. 8. Bake for 15-20 mins until risen and evenly browned then remove from the oven, allow to cool slightly, grate more cheese on top and serve. Savoury crêpes Makes: 6 crêpes Prep time: 5 mins | Cook time: 30 minutes Ingredients: 2 large eggs 200ml milk 120g plain flour Butter for greasing pan For the fillings: Grated cheese and mushrooms (sliced and pan fried in butter – but these can be made with any filling of your choice!) Method: 1. In the large mixing bowl, combine the eggs, milk and flour with the whisk to form a runny batter. 2. Place your pan over medium heat and grease lightly with butter before spooning in about 2-3 tbsp of batter and swilling it around to form a thin, even crêpe. 3. Return the pan to the heat and leave to cook for 30 seconds, then using the spatula, or flipping if you feel confident to, flip the crêpe over and cook the other side for a further 30 seconds. 4. Place the crêpe on a plate and repeat steps 2 and 3 until all of the batter has been used, stacking them up as you go. 5. To fill, take one of the crêpes, place it back in the pan and sprinkle with grated cheese and mushrooms. Leave for 30 seconds, then fold the crêpe in half and then half again to create a quarter fold. Flip the whole thing over to brown the other side lightly and ensure all the cheese has melted, then serve. Recipes from the Easy Peasy Baking campaign. You can find more recipes and information on the campaign on fabflour.co.uk/easy-peasy-baking. Read More How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken