Lewis Hamilton has told Max Verstappen to stop complaining after his rival criticised Formula One’s maiden race on the Las Vegas strip as “99 per cent show, and one per cent sport”. Verstappen’s controversial remarks – which will irk F1’s American owners’ Liberty Media following their estimated £400million gamble to bring the sport back to Sin City for the first time in 41 years – arrived just moments after a glittering Superbowl-style opening ceremony on Wednesday night. John Legend and Kylie Minogue were among a number of high-profile artists to perform in a dazzling 30-minute show designed to kick-start the penultimate round of the season, billed as the greatest show on earth. The grid’s 20 drivers were also presented to the crowd ahead of Saturday night’s 50-lap race which F1 executives are using to build on the sport’s growing popularity in the United States. The race in Nevada joins Austin and Miami as the third in America. But moments after a fireworks display brought the curtain down on the glittering welcome party, Verstappen, crowned triple world champion in Qatar last month, was quick to pour scorn on the event. “It is 99 per cent show and one per cent sporting event,” said the 26-year-old. “I was just standing up there, looking like a clown. “I guess they (F1) still make money whether I like it or not. So it’s not up to me. But I’m not going to fake it. “I voice my opinion on positive things and negative things. That’s just how I am. And you know, some people like the show a bit more. I don’t like it at all. “I grew up just looking at the performance side of things. And that’s how I see it as well. I like to be in Vegas, but not so much for racing.” However, responding to criticism, Hamilton, 38, said: “I hear there are a lot of people complaining about the direction that (F1 CEO) Stefano (Domenicali) and Liberty has gone. But they are doing an amazing job. “The sport continues to grow. It is a business and you will still see good racing here. It is a country to tap into and really captivate the audience. “We needed to have at least two races in the US, one wasn’t enough, and this is one of the most iconic and unique cities that they have here. “It is a big show for sure, and it is never going to be like Silverstone, but maybe over time, the people in this community will grow to love the sport. “Maybe the track will be good, and maybe it will be bad. It was so-so on the simulator. But don’t knock it until you try it.” The debut race on the strip, which starts at 10pm local time, comes after three consecutive rounds in Austin, Mexico and Brazil and ahead of next weekend’s concluding race in Abu Dhabi – a weary time swing of 12 hours. The circuit itself features 17 corners over 3.8 miles along the famous Las Vegas Boulevard, and against the backdrop of Caesars Palace, the Venetian and the Bellagio. It is expected that the drivers will hit speeds in excess of 210mph, but Verstappen said: “The track is not very interesting with not many corners. “It will depend a little bit on how grippy it is. It doesn’t look like there’s much grip.” Verstappen has won 17 of the 20 rounds so far, while it is approaching two years since Hamilton, in his Mercedes, has tasted victory. Hamilton, who will get his first taste of the street track in opening practice at 8:30pm local time on Thursday (4:30am GMT on Friday) continued: “From a racer’s perspective, you want to have the best show here. “If the track provides a race like Baku – which is one of the best races with lots of overtaking – than that would be amazing, rather than just one car disappearing into the distance. “Everybody I know in Hollywood is coming and there will be a lot of business going on this weekend. “It will be a good spectacle to watch, even for those back home who have never been to Vegas. They will get to learn what it is all about.” Read More Toto Wolff fuelled by ‘personal anger’ to help Lewis Hamilton win eighth title On this day in 2010: Sebastian Vettel becomes youngest ever F1 world champion Lewis Hamilton ‘counting down days’ to end of season after another poor race Max Verstappen thwarts Lando Norris’ bid for first F1 win with sprint victory On this day in 2015: Susie Wolff ends her bid to get on an F1 starting grid Lando Norris ‘gutted’ to miss out on Brazilian GP pole after McLaren blunder

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It’s easy to dismiss eczema as just itchy dry skin. But as millions of people know, the effects of eczema go way beyond this. “Eczema is so much more than ‘just an itch’,” says Andrew Proctor, chief executive of the National Eczema Society. “Affecting over eight million people in the UK, this incurable, highly visible skin condition has a huge impact on every aspect of a person’s life, extending far beyond the physical symptoms of itchy, inflamed, sore, cracked and bleeding skin. “Living with eczema means constantly having to plan and prepare, as every decision you make will potentially affect your skin. It shapes your home environment, education, career, social life, hobbies, holidays and relationships, and as a result, patients often report feeling anxious, depressed, self-conscious, isolated and helpless.” This National Eczema Week (September 9-16), here’s what Proctor wants everyone to know… 1. It doesn’t just affect children Atopic eczema affects one in five children and one in 10 adults in the UK. Proctor says: “While eczema is often viewed as a childhood condition, it affects people of all ages. Some develop eczema as babies, others in childhood, but thankfully it can improve over time.” Some people will have eczema all their life however, and some only develop it in their later years. “The important thing is to seek medical advice as soon as possible to get control of the eczema and develop an effective skincare routine,” advises Proctor. 2. It’s not contagious Proctor says that sadly, many people still think you can catch eczema. “However, atopic eczema isn’t contagious,” he stresses – pointing out it’s a complex condition involving genes, the immune system, the environment and our skin barrier. “This means skin becomes very dry and doesn’t provide sufficient protection from irritants, allergens and infection.” To tackle this, a foundation of eczema care is to apply medical moisturisers (emollients) to trap water in the skin and help reinforce the skin barrier. “Finding the emollient that suits your skin best can involve a lot of trial and error, but it’s critical to managing eczema,” says Proctor. 3. Environment plays a huge role Environmental factors can trigger eczema flare-ups or make it worse. Common culprits include stress, being too hot/cold or experiencing a sudden change in temperature, soap, shampoo and bubble bath, laundry detergent and cleaning products, perfume, pollens and moulds, pet fur, wool and synthetic fabric, and house dust mites. “Everyone will have certain things that trigger their eczema, and these vary between people,” Proctor explains. “Try keeping a diary to help identify triggers and patterns, so you can remove likely suspects and see if it helps. Triggers can also change over time and it’s worth continuing with the diary even if you think you’ve identified yours.” 4. It’s hard not to scratch Proctor explains: “One of the most maddening things you can say to someone with eczema is ‘stop scratching’. It’s not that simple! The unbearable, relentless itch is one of the defining features of the condition, and patients refer to it as torture. “You know you shouldn’t scratch, as it damages the skin and can cause infections, but the relief it provides is irresistible.” To help manage the itch, Proctor suggests finding a positive distraction or asking others to help you take your mind off it. You could also try substituting another action for scratching – press a nail on the itchy patch or tap the skin gently with your forefinger; keep your hands occupied with a ball, toy or other object; or wrap a bag of frozen peas in a towel and apply it to the itchiest area. 5. It’s a mental as well as physical battle Living with eczema is mentally exhausting too. “It can be a rollercoaster of emotions, from excitement when you start a new treatment, to despair when it doesn’t work or you experience a bad flare-up,” says Proctor. “There can be huge frustration too, when you do everything you’ve been asked and the eczema still refuses to give you any respite.” If this happens, as well as asking your GP or dermatologist for a review, it’s important to reach out to family and friends for support: “People who are able to open up about how their eczema truly affects them can feel a huge weight has been lifted.” Other ways to help cope include good nutrition and hydration, regular exercise, rest and relaxation. “Journaling, meditation and mindfulness can help you focus on the good things in your life and counterbalance negative feelings about eczema,” adds Proctor. “When so much time and effort goes into managing your eczema, it’s easy to forget there’s more to you than just your skin. Think about what you want to accomplish and formulate a plan. It’s about living successfully alongside eczema, not having your life defined by it.” For more information, visit eczema.org. The NES’ new video – More Than ‘Just An Itch’ – goes live on September 9 to mark National Eczema Week. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live YouTube begins verifying videos by UK doctors to tackle health misinformation Should you swap your foundation for a lightweight skin tint? What should you do if you think your child is being bullied at school?

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Andi Oliver was already whipping up cauliflower cheese at the age of seven, and could make a full roast dinner by the time she turned nine. So when she witnessed a home economics teacher pouring a packet of rice into a big, bubbling pan of water, leaving it to simmer then straining and rinsing it, she was puzzled to say the least. “I was like, ‘That’s not how you cook rice’. And I got kicked out of the lesson,” she says, chuckling at the memory. “I had to stand in the hallway. I was like, ‘What is she doing to the rice?'” Not that this incident derailed the culinary career of the 59-year-old chef, restauranteur and Great British Menu host, who was born in Kent and has lived in east London for 25 years. Oliver was taught to cook by her mother, who was born on the Caribbean island of Saint Kitts (her father hails from Antigua – the pair met in Leicester). Soon, she was in charge of dishing up dinner for herself and older brother Sean, who died of sickle cell anaemia in 1990, aged 27. “My mum was a teacher and my dad was off working and having philandering affairs, so when I came home from school I would make the tea for me and my brother.” Describing herself as a “latchkey kid”, Oliver doesn’t think she had a difficult childhood. “That’s just how it was,” she says, as warm and jovial during our chat as she is on TV. “I didn’t feel bad about it. I didn’t sit around wondering where my mummy was. It was just, that was life, that’s what you did, you got on with it.” Nor was she devastated when her parents eventually separated: “I was thrilled! I was delighted. They didn’t get on, they used to fight all the time. It was awful, so they were both much better when they weren’t together.” Oliver and her partner – restauranteur Garfield Hackett, with whom she shares daughter – the TV presenter – are still going strong after more than 27 years together. “The kindest man I know and my partner in life and all things” is how she describes Hackett in her inaugural cookbook, The Pepperpot Diaries. An ode to Caribbean cookery, as well as detailing essential eats, the book also chronicles three months Oliver spent in Antigua – a trip which started at Christmas 2019 and had to be extended (“the best luck in the world”) when lockdown began. How would the chef – known for her colourful outfits and infectious grin – describe the region’s cusine to the uninitiated? “The legacy in each island is very different,” she says. “But there are basic things like rice and peas, curry chicken and fried plantain, curry goat or goat water [a type of stew], fried fish. “One of the things I really hope [with this book] is that people start to think about that difference and celebrate it.” Even the classic titular dish – a slow cooked stew made with smoked beef and pork, veggies and beans – varies from island to island: “There’s a Guyanese pepperpot that’s a completely different dish to the Antiguan dish. And then they don’t really make pepperpot in Jamaica.” In her diary entries, the author doesn’t shy away from discussing the tragic history of the Caribbean, explaining how slavery influenced the islands’ food heritage. “You can’t really be in the Caribbean without thinking about those things,” Oliver says. “The legacy of that past, dark though it may be, is right there in your face.” And she’s keen to talk: “I think if you bring those things out into the light and discuss them we can divest ourselves of the pain of them and try to move forward in our lives.” Having experienced racism from a young age (“I’ve been told by people in England my whole life to ‘go home’, even though I was born here”), Oliver went through a “big angry phase” in her 20s. “When I was younger, my anger and my fury used to work against me quite a lot,” she reflects. “But now, as an adult woman who’s about to turn 60 I understand who I am and my power and where I come from and where I belong – where I have the right to be and where I want to be.” How did that angry youngster harness those emotions and channel them into a more positive outcome? “Age! Age helps enormously because you have so many different experiences. You start to learn that unbridled fury is in fact giving away your power,” she says. “You need to redirect it so that it becomes your strength, becomes the fuel and the fire that drives you – not the storm that wearies you.” ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king Ainsley Harriott: Forget coronation chicken – make coronation kebabs instead Angela Hartnett: Mutton curry should be the new coronation chicken