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Williams have confirmed that American rookie Logan Sargeant will remain with the team next season. The British outfit’s move to retain Sargeant, 22, for a second campaign completes the 20-driver grid for 2024. Sargeant, who scored just one point during a difficult first season, will race alongside Alex Albon after the London-born Thai’s seat had already been confirmed. “I am thrilled to be continuing with Williams Racing for the 2024 season,” said Sargeant. “It has been an incredible journey with the team so far and I am grateful for the opportunity to continue developing as a driver within such a talented and dedicated group. “We have exciting plans for the future and I can’t wait to contribute to the team’s success in the coming year.” Sargeant claimed his maiden point in Formula One – the first American to score in the sport since Michael Andretti 30 years ago for McLaren – after Lewis Hamilton and Charles Leclerc were both disqualified from the United States Grand Prix in Austin in October. Albon finished the year with an impressive 27 points to help Williams land seventh in the constructors’ championship, the team’s best result for six seasons. “I am pleased to continue our journey with Logan into 2024,” said team principal James Vowles. “Logan has demonstrated immense skill whilst under the pressure of the world stage, making him a perfect fit for our team. “We have great confidence in his abilities and believe that together we can achieve even greater success in the upcoming season.” The Formula One season will start in Bahrain on March 2.

Damon Hill has described Toto Wolff’s dismissal of Max Verstappen’s record winning streak as “churlish” and “ungracious”. Red Bull’s Verstappen became the first driver in Formula One’s 73-year history to win 10 consecutive races following his triumph at the Italian Grand Prix on Sunday. But moments after Verstappen drove into the record books, Mercedes team principal Wolff called the Dutchman’s unprecedented run of victories “completely irrelevant”. He added that the record was only “for Wikipedia, and nobody reads that anyway”. Responding to Wolff’s unflattering appraisal, 1996 world champion Hill said: “It sounded a bit churlish and not very gracious. “It’s unlike Toto because he’s usually very sporting. But he is hurting a bit now. They know what it is like to be dominant and they didn’t even get on the podium in Monza. “They seem to be a bit stymied and can’t seem to work out what to do. But who can? It seems like everywhere we go, Red Bull has got the upper hand.” George Russell and Lewis Hamilton crossed the line a distant fifth and sixth respectively for Mercedes at Monza’s Cathedral of Speed. Hamilton, who was hit with a five-second penalty for colliding with Australian rookie Oscar Piastri, finished 42 sec behind Verstappen. The seven-time world champion, who last week committed to a new two-year deal with Mercedes, worth £100million, has now gone 37 races without a victory. For Verstappen, now a victor at 12 of the 14 rounds so far, he has not lost a race since the Azerbaijan Grand Prix on April 30, 127 days ago. There is an outside chance he could wrap up a hat-trick of titles in Japan on September 24 with six rounds still to race. Verstappen’s Red Bull team also remain on course to make history by going the year unbeaten. Speaking on Sky Sports News, Hill, 62, continued: “Max has achieved something no-one else has ever done. “Red Bull have won 14 races this year and it is an incredible record, but you can’t just put it down to the car. “This guy is special. Throughout Max’s career, from the moment he arrived in F1, he has done things no-one has done before and he continues to polish off this season.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Ferrari’s Carlos Sainz gets goosebumps after landing pole for Italian Grand Prix Carlos Sainz’s pace in practice gives Ferrari fans hope for Italian Grand Prix How Max Verstappen equalled Sebastien Vettel’s record for consecutive race wins

With September often thought of as a second January, it’s the perfect time to set goals and form new habits. Meal prepping is a great way to help you stay on track and reach your goals. Benefits include helping you to stick to healthier foods, saving money, minimising food waste, saving time and reducing stress. Sophie Dillon, head of nutrition at Fresh Fitness Food, has put together a few nutritious recipes (breakfast, lunch and dinner) that take less than 30 minutes to prepare and cook. Yoghurt and granola with berries Greek yoghurt is a great source of protein, and can also be beneficial for your gut, as it is a food-sourced probiotic (so long as it’s labelled to contain live cultures), and this homemade granola recipe is packed with slow-release carbs, providing a sustained energy release for your morning, and to help keep your blood sugar levels more stable. Tip: Batch-cook your granola and store in an airtight container for ease and an on-demand, nutritious addition to your yoghurts, smoothies, or if you just fancy a simple carby snack. Serves: 2 Time: 25 mins the first time, 5 mins once you have the granola on hand Ingredients: Handful of berries of your choice ½ cup ricotta cheese ½ cup Greek yoghurt ½ vanilla pod 1 scoop of vanilla whey For the granola: 50g buckwheat groats 100g oats 20g maple syrup 5ml olive oil ½ tsp ground ginger Method: 1. Blend the ricotta cheese till smooth and then mix in the Greek yoghurt, vanilla pod and whey protein. 2. Preheat the oven to 170C. 3. Place all ingredients for the granola into a bowl and thoroughly mix together. 4. Line a baking tray with some grease-proof paper, pour the granola mix onto the tray and pop in the oven for 10 minutes. 5. After 10 minutes, remove the tray and mix around the granola to break up any large clumps. 6. Place back into the oven for a further 10 minutes, then take out to cool. 7. Place the yoghurt in a bowl and top with granola and the berries of your choice. Bang bang chicken stir-fry Quick, easy meals are key when it comes to nailing your fitness goals, and this stir-fry is an easy lunchtime winner. We’d recommend cooking an extra couple of portions and popping them in the freezer for an easy dinner on busy days. Tip: If you end up with extra chicken, put it to the side to have in a bang-bang chicken salad. Serves: 2 Time: 15 mins Ingredients: 2 chicken breasts, cut into strips ½ juice of a lime 1 tbsp peanut butter ½ tsp tamari sauce ½ tbsp sriracha ½ carrot, julienne or grated ½ red pepper, sliced 1 spring onion, sliced 1 tbsp oil of choice (we recommend sesame for a nice, nutty flavour) 3 nests rice noodles ½ tbsp sesame seeds (optional) ½ red chilli, sliced and de-seeded (optional) Method: 1. Mix together the sriracha, lime, salt, lime, peanut butter and tamari thoroughly with a whisk. 2. Mix all ingredients together so the chicken is well coated 3. Heat the sesame oil in a wok. Once hot, add the chicken to the pan, and cook until golden. 4. While the chicken is cooking, cook your noodles per the instructions on the packet, and leave to stand for one minute before adding to your pan. 5. At the same time, add your carrots and red pepper and stir until everything is coated in the sauce/oil mixture. 6. Once the chicken is cooked and the veg is soft, mix in your spring onions, and plate up. 7. Garnish with sesame seeds and chilli, if desired. Crispy tofu poke bowl Tofu is a great source of plant-based protein, containing all the essential amino acids your body needs. It’s also rich in vitamins and minerals, including calcium, iron and vitamin A. The great thing about crispy tofu, aside from its nutritional benefits, is that it works just as well in leftovers, too. Throw it in a tofu satay curry, pad thai or into a salad for a plant-based protein boost. Serves: 2 Time: 30 mins Ingredients: 1 block of firm tofu 1 tbsp olive oil ½ tsp smoked paprika 1 tsp cornflour ½ carrot 100g cucumber 50g edamame 50g peas 150g uncooked rice 100g tenderstem broccoli 1 tbsp sesame seeds (optional) 1 nori sheet, sliced into strips (optional) Salt to taste Method: 1. Drain the tofu and cut into equal-sized pieces. 2. Mix the tofu with cornflour, salt, olive oil, smoked paprika, and tofu together. 3. Roast on lined trays at 190C until brown and crispy – around 20 mins. Drain once cooked. 4. While the tofu is cooking, cook your rice as per the instructions. 5. In the meantime, prepare your veg. Chop and de-seed your cucumber. 6. Steam your tenderstem, peas and edamame. 7. Once your tofu is crispy and your rice is cooked and drained, plate everything up, and garnish with the nori and sesame seeds. Read More Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche For a quick sugar fix, try this Biscoff microwave mug cake