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Karun Chandok believes Williams should target Liam Lawson for a 2024 seat after the rookie’s impressive performance in Singapore. Lawson, who has replaced the injured Daniel Ricciardo at AlphaTauri in the last three races and will also fill in this weekend in Japan, secured his first points-finish at the weekend by coming home ninth. It secured the New Zealander two points and AlphaTauri’s best-finish of the season but Ricciardo is likely to return in three weeks’ time in Qatar. However, the perceived underachievement of Logan Sargeant at Williams this season – he is still on zero points, while team-mate Alex Albon has earned 21 points – has led Chandok to believe that Williams boss James Vowles should approach Lawson about a full-time seat next year. “If I was Williams, I would definitely be looking at Liam Lawson,” ex-F1 driver Chandok told Sky F1. “You’ve got to have the conversation, haven’t you? Because you know, Albon’s out-qualified Sargeant on every occasion, he has had scored all the points so far at Williams. “If you are Williams, you should be shopping around and Liam Lawson had put himself on the market in a very good way.” While most teams have confirmed their driver line-ups for 2024, only Williams with Sargeant and AlphaTauri with both seats are yet to do so. It has been widely reported that AlphaTauri will this week, at a minimum, confirm Yuki Tsunoda’s seat for 2024 in what would be his fourth-straight season with Red Bull’s sister team. Lawson, who has been racing in the Japanese Super Formula series this season after finishing third in Formula 2 last year, insisted post-race in Singapore that he wasn’t thinking too much about his future. “I have no idea, honestly,” the 21-year-old said, when asked about his future. “It’s tricky to get a full-time seat in this sport. But like I said, rather than looking at all those external things, it’s for me just focusing on every session, trying to maximise each time I’m in the car and try what I can.” Deputising mid-season and impressing does not always lead to a bright future in F1: Nyck de Vries finished ninth last year in Monza for Williams, filling in for Alex Albon, and subsequently secured a 2023 drive with AlphaTauri. However, the Dutchman was dropped after 10 races this season with Ricciardo replacing him. Read More Ferrari finally find their chief strategist – and it’s Carlos Sainz Mercedes boss Toto Wolff to miss Japanese Grand Prix Max Verstappen makes prediction for Japan after his winning run ends F1 2023 race schedule: When is the Japanese Grand Prix? Ferrari finally find their chief strategist – and it’s Carlos Sainz Lance Stroll cleared to race in Singapore after high-speed qualifying crash

This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘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 Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater