In Scandinavia, we are famous for our cinnamon and cardamom buns, made with a soft, yeasty dough,” says Trine Hahnemann, author of Simply Scandinavian. “I decided to try them with rhubarb in place of the spices, since it is a local vegetable for me. Just like the original, these buns are soft, sweet and sticky.” Rhubarb sticky buns Makes: 14-16 Ingredients: For the buns: 300g rhubarb 100g caster sugar 50g fresh yeast, or 10g fast-action dried yeast 200ml lukewarm whole milk 100g full-fat crème fraîche 1 egg, lightly beaten 650g strong white flour, plus more to dust 1 tsp sea salt flakes 100g salted butter, softened For the filling: 100g salted butter, softened 50g caster sugar 100g marzipan, grated Method: 1. Cut the rhubarb into one-centimetre pieces, place in a saucepan with 50 grams of the sugar and bring to the boil. Cook for five minutes, then drain through a sieve placed over a heatproof bowl. Return the juice to the pan, bring to the boil once more and cook down until you have a syrup. Leave to cool. 2. Dissolve the yeast in the lukewarm milk in a bowl, then stir in the crème fraîche and egg. Next, mix in the flour, the remaining 50 grams of sugar and the salt. Knead the butter, little by little, into the dough, then knead well on a floured work surface until smooth. 3. Put the dough in a bowl, cover with a tea towel and let it rise for one to two hours, or until doubled in size. 4. Make the filling by mixing the butter, sugar and marzipan into a smooth paste. 5. Line some baking sheets with baking parchment. 6. Tip the dough out on to a floured work surface and roll it into a rectangle measuring about 40 x 30 centimetres. Spread the filling evenly over half the dough, then arrange the cooked rhubarb pieces on top of the filling. Fold the plain side over the filled side, then cut across into two-centimetre strips. 7. Take each strip and twist it, then roll each twist into a spiral. 8. Place the rhubarb buns on the prepared trays, pressing down on each so they spread slightly. Cover and leave to rise for 30 minutes. 9. Preheat the oven to 180C/350F/gas mark 4. 10. Bake the pastries for 25-30 minutes, then remove from the oven and brush with the rhubarb syrup. Leave to cool on a wire rack before serving. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town

TL;DR: As of August 6, you can get a refurbished MacBook Air for only $247.99

New ground, even for Max Verstappen. A 10th Formula 1 victory in a row – breaking Sebastian Vettel’s record from 10 years ago – and another win at the home of Ferrari. But the Monza crowd were treated under the blazing Italian sunshine on Sunday to some brilliant racing at the front of the field throughout. To the end, the battles ensued. While Sergio Perez close to the end came home to take second and secure a Red Bull one-two, Carlos Sainz and Charles Leclerc continued to squabble for that final podium spot. In the end, pole-sitter Sainz kept hold of a very much deserved third position. The Spaniard’s first podium of the season. Mercedes were the next-best of the rest in fifth and sixth for George Russell and Lewis Hamilton respectively, while Alex Albon drove one of the defensive races of his life to keep hold of P7 from the McLaren of Lando Norris. This one wasn’t as comfortable as many that have gone by for the Dutchman. At the home of Ferrari, the opening 45 minutes was enthralling. Amid the red smoke of the excitable tifosi at Monza, out of nowhere a delay. Yuki Tsunoda’s AlphaTauri car broke down on the formation lap, resulting in a 20-minute delay to the start of the race. But when the lights eventually went out, it was clean and tidy throughout the pack. Sainz – leading race laps for the first time in 2023 – did well to hold off Verstappen, first after a surge down the outside from the Dutchman in lap six, and then continuously down the home straight. “They have a lot of top speed down the straights!” noted Verstappen. A sense of shock in the Dutchman’s cockpit. But by lap 15, coming out of turn 1 and around the Curva Grande, Sainz could not hold no more. To the disappointment of the thousands in the stands, despite a valiant fight, the route for Verstappen to history was no longer obscured. The battle, as it so often has been this season, was then behind the champion-in-waiting. All the pack – bar Hamilton – pitted onto hard tyres from mediums and the order was largely restored. The question now was, could the Ferraris hold off Sergio Perez, storming around in the second Red Bull? In the end, the answer was no. Of course it was no. Red Bull have been peerless this season and – with a 15th win in a row overall, a 14th win this season – are still on track for an unprecedented faultless campaign. The common theme prevailed, with Perez first taking Leclerc down the home straight into turn one before Sainz – despite once more defending brilliantly, positioning his car exquisitely in the right spot – eventually had to concede with 10 laps to go. But this final race of the European stint remained intoxicating. Squabbles between the two McLarens for position saw Norris clip team-mate Oscar Piastri, while both Russell and Hamilton received five-second penalties; at fault for two separate incidents. Hamilton’s overtake late on of Albon means it was, in the end, irrelevant. What is not irrelevant is the significance of Red Bull’s and Verstappen’s achievement. Race-by-race, tearing up the record books. The route back for the rest remains some way away. Read More F1 Italian Grand Prix LIVE: Race updates and times at Monza F1 Italian Grand Prix: When is practice on Friday in Monza? Alonso makes Hamilton claim: ‘I’d stay with him until he’s 80 years old’

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