Max Verstappen delivered another crushing performance to win the British Grand Prix as Lando Norris held off Lewis Hamilton in a brilliant fight for second place. A late safety car put Norris’ runner-up spot in doubt after McLaren elected to put the British driver on the harder, more durable tyre, rather than the speedier soft compound. But Norris, 23, managed to keep Hamilton, 38, at bay in a tantalising battle between the two home favourites at a sold-out Silverstone. Norris’ McLaren team-mate Oscar Piastri finished fourth, one spot ahead of George Russell, with three British drivers finishing in the top five. Verstappen’s sixth consecutive victory sees the Dutch driver move 99 points clear at the summit of the standings. “We had a terrible start so we need to look into that,” said Verstappen. “Lando and McLaren were super-quick. It took a few laps to past them and then everything was okay. “I am very happy that we won again and 11 wins in a row for the team is incredible but it was not straightforward today.” McLaren have been desperately short of form this season but a major upgrade at the British team’s home race worked wonders. Indeed, Norris briefly led Sunday’s 52-lap race after he gazumped pole-sitter Verstappen following a supreme start in his McLaren to cheers from the British grandstands. It marked the first time a McLaren car has led the British Grand Prix since Hamilton led here for the Woking team in 2012. However, Norris’ time at the top lasted only four-and-a-half laps after Verstappen, in his superior Red Bull machine, drew alongside the Briton on the Wellington Straight before making the move stick into Brooklands. Piastri was running in third with Russell trying, but failing, to find a way past Ferrari’s Charles Leclerc. Hamilton started seventh but dropped to eighth at the end of the first lap before regaining the position when he nailed Fernando Alonso on lap seven. A tedious race came alive on lap 33 when Kevin Magnussen spluttered to a halt in his Haas. Flames briefly engulfed the rear of his machine before turning to smoke. With Magnussen’s Haas in a precarious position at the start of the Wellington Straight a full safety car was deployed and Hamilton, who had yet to pit, was the main beneficiary, turning a net seventh into third when the order shuffled out. Verstappen and Hamilton bolted on the soft rubber, but Norris, despite pleading with his McLaren team to follow suit, was given the hard compound. When the safety car peeled in at the end of lap 38, Norris’ mirrors were suddenly occupied with Hamilton’s black Mercedes. Hamilton sensed his opportunity racing around the outside of Norris through Brooklands and then Luffield, only for the McLaren man to hold position. A third chance arose for Hamilton on the run down Copse but Norris expertly defended the position, leaving Hamilton with nowhere to go. Hamilton backed out and tried again on the following lap but Norris kept his elbows out and the elder Briton was unable to find a way past. From there, Norris was able to keep Hamilton at arm’s length, crossing the line 2.9 sec clear of the Mercedes car. “That McLaren is a rocket ship,” said Hamilton as he crossed the line. Piastri finished fourth on a fine afternoon for McLaren, one place ahead of Russell, with Sergio Perez sixth after he started a lowly 15th. Alonso took the flag in seventh with Alex Albon enhancing his reputation with a fine eighth for Williams. Verstappen crossed the line 3.7 sec clear of Norris to maintain Red Bull’s unbeaten streak this season. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen snatching pole ‘ruins everything’ for Lando Norris at Silverstone Max Verstappen pips Lando Norris to pole position at British Grand Prix Lewis Hamilton 15th in practice for British GP as Max Verstappen dominates again

Jurgen Krauss’s elimination from the 2021 Great British Bake Off caused such a scandal, Ofcom received 115 viewer complaints. The lovable German baker was seen as a top competitor, winning three star baker prizes before being booted off in the semi-finals. Nearly two years on, Brighton-based Krauss, 58, has no hard feelings – but he did see the uproar coming. “I had a feeling there would be complaints – a feeling that people would take it very seriously,” he says. But he still has only good things to say about the show, noting the “overwhelmingly positive reaction was quite amazing”, and crediting the experience with boosting his baking skills massively. He speaks particularly fondly about the period before the competition started, when the contestants were in a bubble and testing their recipes. “We had nine weeks to prepare one signature and one showstopper each week and submit the recipe – that was really a huge time for growth,” he says. He calls this a period of “non-stop new ideas, non-stop new processes”, adding with a wry laugh: “Most of the things I’d done in the tent I’d never done before, and some of them I’ve never done since, [and] I’m not sure I’ll ever do them again. It was tough – it was amazing.” Many of the bakes Krauss made on the show were inspired by his childhood in the Black Forest, Germany. This formed the start of his new cookbook, aptly called German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond. “During Bake Off, the briefs of all these signature bakes often included references to childhood that really reconnected me to my culinary home, to the Black Forest and the cooking of my parents, the things I liked to eat as a child or teenager, or while I was studying.” Some of Krauss’ favourite food memories growing up are from the period before Christmas. “My brother and I, we were always in the kitchen with my mother, we were always part of cooking and baking Christmas – the time before Christmas was always amazing,” he remembers. “It was fun, getting hands sticky in dough and tasting it all, and using ingredients like kirsch [brandy made from cherries]. I didn’t think much of it, being able to make cakes like cheesecakes or Linzer torter [a spiced tart that would kick off the Christmas period in Krauss’ household]. “But then much later, after the move to England [in 2003], I really took a deep dive into making bread. After 10 years or so, I really was craving German bread.” From apple marzipan tarts to the classic Black Forest gateau, Krauss’ book is an ode to his childhood and where he grew up. “Black Forest is an interesting region, because it has influences from France and Austria,” Krauss explains. “It had a varied history. It was Austrian for almost 200 years – you get dark breads, but rye isn’t such a dominant grain as it is in other German areas. That’s the Austrian influence – you get a lot more wheat and you get things like pancakes and dumplings, more than in other German areas, which is clearly inspired by the Austrian kitchen. “You have also a huge influence from France and Alsace in terms of day-to-day cooking, so it’s a bit of a conglomerate.” Despite its name, Krauss suggests the Black Forest gateau was actually invented in Dortmund – a city around five hours’ drive away from his home. “But it has become iconic because on the borders of the Black Forest in the Rhine Valley there are huge orchards and cherries grow very well there. Making kirsch has a long tradition, making fruit brandies has a long tradition in the Black Forest because of that.” Other recipes in the book include the Flammkuchen, or what Krauss describes as “kind of a Black Forest pizza”. “It’s an unleavened bread, so you could say it’s a matzah with sour cream on it, and you can put lardons on it, onions, or you can make it sweet with cinnamon sugar and apple slices. It’s really so easy – you can have it ready in 20 minutes, from start to finish. You just need to have an oven that goes really hot.” While the book is all about traditional German baking, Krauss has added the occasional modern twist. He says animal products are prominent in German cooking, “And they don’t run very strongly through my bakes in the book, because I wanted to make it appealing to a very wide audience. So I didn’t use lard, where a traditional Black Forest baker would probably use lard or lardons – things like that. I definitely scaled back on that. You would make dumplings or doughnuts in lard, you would fry them in lard – this sort of thing has lost its appeal over the last few years I think.” While he’s still known to many as “Jurgen from Bake Off”, Krauss says he’s come a long way since the show. “I feel much more in command of things,” he muses. “It feels a lot easier for me to change things. I got to a stage in bread baking where I can go fancy and know the outcome will be OK. I never had that with sweet things before Bake Off. “But now I can see how to change ingredients and how recipes work in general – so that’s a huge change.” ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More How to save money in the kitchen according to top chefs The chef who hated food as a child Discovering Sierra Leonean flavours in South London The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil

A popular fitness influencer has angered fans after posting photos of herself tanning in the sun just weeks after revealing she’d had a skin cancer lesion removed from her leg. Earlier this month, Tammy Hembrow, an Australian-based YouTuber, issued a reminder to her followers about the importance of annual skin cancer screenings in a video posted to TikTok. In the video, the 29-year-old revealed that she’d recently had a “chunk” of her leg removed after doctors identified melanoma, the deadliest form of skin cancer. “Okay so I want to show you guys the chunk they had to take out of my leg because of the melanoma that I have,” Hembrow began the video, before explaining that the week earlier she’d had to get a “skin cancer cut out of my leg”. “It was melanoma, which spreads very quickly and is very dangerous [and] can be very deadly if it spreads,” Hembrow continued, while noting that the mole in question had been “tiny” and “did not look suspicious to [her] at ALL”. In the video, Hembrow informed her followers that she was waiting for confirmation from her doctor that they’d “got it all,” with the influencer noting that she was “very hopeful that they did”. Hembrow then expressed her relief that she’d gotten a skin cancer screening, before urging her fans to “get regular skin checks”.“I am so so so lucky that I went and got my skin checked. Please get regular skin checks, it can honestly be life-saving,” she continued. In the TikTok, the influencer then admitted that, despite spending a lot of time in the sun, she rarely wears sunscreen. However, she said she is “absolutely regretting that now,” as she revealed that the skin cancer scare has “changed [her] outlook on everything”. @tammyhembrow Go book that skin check rn guys ? ♬ original sound - Tammy Hembrow According to the Mayo Clinic, melanoma, the most serious type of skin cancer, “develops in the cells that produce melanin, the pigment that gives your skin its colour”. “Exposure to ultraviolet radiation (UV) radiation from sunlight or tanning lamps and beds increases your risk of developing melanoma,” the health organisation states, while noting that melanomas “most often develop in areas that have had exposure to the sun, such as your back, legs, arms and face”. After revealing that she never thought she’d develop melanoma, and admitting that she felt “very silly for that now,” Hembrow showed her followers the two-inch stitched incision behind her knee where the melanoma had been removed. Hembrow is now facing anger and concern from her fans, just weeks after sharing the skin cancer warning, after posting photos of herself tanning in the sun. In the pictures, which the influencer posted to Instagram on Tuesday, she could be seen wearing a patterned yellow bikini as she posed on a sun lounger while sitting outside in the sun. In the photos, Hembrow could also be seen wearing the bandage on her leg where the melanoma lesion had been removed. “OMG, you just had a melanoma removed and are sunbathing,” one person commented under the photos, while another said: “You’re another type of thick if you’re sunbathing after just having a melanoma removed.” “Literally still has the bandage on from having a melanoma removed and now posting photos of herself suntanning. It’s like she wants to get skin cancer?” someone else wrote. However, Hembrow has since defended herself from the backlash in the comments, where she claimed that she was “in the sun for 15 minutes” and that it’s “silly” to think she can “never go in the sun in a bikini again”. “Was in the sun for 15 minutes. It’s also winter here and I don’t go in the sun without sunscreen anymore,” Hembrow wrote in response to one critic. “Alsooo, I am still very much going to go in the sun, to the beach, to the pool, or even if I just want to read a book for 15 minutes in the sun etc. “Just always going to wear SPF and not be out in the hottest hours with no protection like I used to. People are silly if they think I can never go in the sun in a bikini again…” According to The Skin Cancer Foundation, regular daily use of SPF 15 sunscreen can “reduce your risk of developing squamous cell carcinoma (SCC) by about 40 per cent, and lower your melanoma risk by 50 per cent”. However, skin cancer charity Cancer Research UK notes that individuals who have been diagnosed with melanoma are at a higher than average risk of developing the skin cancer again in the future. The Independent has contacted Hembrow for comment. Read More Sarah Ferguson reveals she almost skipped doctor’s appointment that led to cancer diagnosis Best sunscreen for your face 2023: Daily SPF protection, from sensitive to non-greasy formulas Khloe Kardashian says what she thought was a zit turned out to be melanoma

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With results day around the corner, your child might be feeling stressed about what comes next if academia isn’t their thing, or they don’t think they performed well in their GCSEs or A Levels. As a parent, you may find it difficult to know what to say beyond clichés if their exam results aren’t ‘glowing’, especially when you know your teenager has strengths outside of the exam hall. So, how can you respond supportively? And what qualities can you reassure them are more important than exam results? Be there for them firstYour child is likely to be upset – read the room and consider their emotions before diving in with advice or questions, or expressing your own feelings about the situation. “While it is only natural to feel your own sense of disappointment, as best as possible, we need to put aside our emotional response and be a calm, safe place for our kids,” says psychologist and author of Self-Care For Tough Times, Suzy Reading. “It can help to identify a time later to express your own feelings – you’re not stuffing them down or denying them, you’ll make space to bear witness to them later,” Reading adds. “Take a couple of long exhalations and listen without rushing in to fix. Support and allow your child to express all the feelings and thoughts that will come cascading. Action planning can come later – they just need to feel heard, understood, validated and cared for.” Exams aren’t everything It is helpful to remind them that this isn’t the be-all and end-all. There’s lots more to a person than their grades and exam results. “While exams can be really important, it’s also good to remember that they are not the only measure of success,” says Gemma Campbell, counsellor and clinical content specialist at Kooth Digital Health. “There are plenty of amazing qualities you have that standard exams don’t measure – resilience, determination, humour, curiosity, courage, compassion and kindness,” Campbell adds. Well-rounded skillsets And going forward into the professional world, there are really valuable skills and traits that are not exam-based. “While academic achievements have a significant place, they should not overshadow the development of essential skills and qualities that make great business leaders and entrepreneurs,” says Sarah Austin, director of the British Business Excellence Awards. Creativity For example, creativity is paramount to innovation. “In a rapidly evolving business landscape, creativity has become a prized asset,” says Austin. “Motivating our children to think outside the box – questioning established norms – and exploring alternative solutions is what nurtures their creative potential. “Grades may measure the ability to absorb and regurgitate information, but creativity is what propels individuals to envision new possibilities and drive innovation,” she adds. “The ability to approach problems from different angles, to adapt to change and to create something entirely new will position our children as the trailblazers of tomorrow in the business world.” Passion If there is something your teen loves, encourage it. This can help harness lots of other useful skills in the process – such as curiosity, determination and focus. “One of the most valuable skills a person can possess is passion. Encouraging our children to explore their interests and pursue their passions will ignite a flame within them – when they do something they genuinely love, they are more likely to invest their time and effort wholeheartedly,” Austin says. “By instilling the belief that passion is a driving force, we can empower our children to shape their future careers based on what truly inspires them. In the business world, this passion translates into unwavering dedication and a genuine love for what a person does – setting the stage for remarkable achievements.” Resilience Disappointing exam results may be a setback, but how they respond to them may show their greatest skill: resilience. “In the face of challenges and setbacks, the ability to bounce back and persevere is essential – cultivating hardiness and resilience in our children will hand them the tools to overcome obstacles and navigate the unpredictable nature of the business world,” Austin says. “While grades may provide a temporary measure of success, it is the tenacity and determination to push forwards that truly separates outstanding leaders from the rest.”

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If you are after simple, filling meals that require very little washing up… you are in the right place. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three one-pan dishes that maximise on taste, and minimise on mess. They also make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 3 clove garlic 1 small butternut squash 2 lemons 200g fresh spinach 10g fresh basil 1 aubergine 200g cherry tomatoes 20g fresh basil 1 small broccoli 250g mascarpone 50g hard Italian cheese 280g extra firm tofu 50g black olives 2 tbsp capers 500g pre-cooked gnocchi 150g couscous 200g orzo Olive oil 1 vegetable stock cube cube Roast broccoli and orzo traybake This recipe also works well with diced courgette instead of broccoli. Serves: 2 Ingredients: 4 tbsp olive oil 1 broccoli (small) 200g orzo 2 cloves garlic 1 vegetable stock cube cube 100g mascarpone 1 lemon Method: 1. Preheat the oven to 220C, then fill the kettle with water and get it on to boil - this will be for the tray bake. 2. Cut small florets from the stalk of 1 small head of broccoli. Finely mince the stalk. 3. Toss the prepped broccoli with 2 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread it out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Crack on with a bit of washing up while you wait. 5. Once the broccoli is ready, add 200g of orzo to the tray, then finely grate in 2 peeled cloves of garlic. 6. Crumble over 1 stock cube, tip in 500ml of boiling water, give everything a quick stir, and cover with tin foil tightly. 7. Bake for 12-15 minutes, until the orzo is nearly soft and most of the liquid has been absorbed. 8. Once the orzo is nearly soft and nearly all the water has been absorbed, remove the foil and bake again for 5-6 minutes, until the orzo is soft and all the liquid has been absorbed. 9. Give the orzo a quick stir once ready, and season to taste with salt and pepper. 10. Add blobs from 100g of mascarpone, then finely grate over the zest from 1 lemon and squeeze over its juice. Drizzle over the remaining 2 tbsp of oil and serve. One-tray tofu caponata-style couscous If you aren’t a tofu fan, feel free to sub it out for another aubergine. Serves: 2 Ingredients: 280g extra firm tofu 1 aubergine 5 tbsp olive oil 200g cherry tomatoes 20g fresh basil 1 clove garlic 150g couscous 50g black olives 2 tbsp capers Method: 1. Preheat the oven to 220C - this will be for the tray bake later. 2. Cut 1 280g block of tofu into around 9-12 bite-sized chunks, then remove the green stalk from 1aubergine and cut the flesh into similar-sized chunks. 3. Toss the tofu and aubergine with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Add 200g of cherry tomatoes to a large measuring jug, along with 20g of basil, 1 peeled clove of garlic, 2 tbsp of oil, and a generous pinch of salt. 6. Blitz with a hand blender, until smooth - we will use this to cook the couscous in the next steps. 7. Once the tofu and aubergine are ready. Add 150g of couscous to the tray along with the cherry tomato broth. Give everything a quick stir and spread into 1 even layer. 8. Cover the tray tightly with tin foil. 9. Return to the oven and bake for 8-10 minutes, until the grains of couscous are soft and have absorbed all the liquid. Get on with the rest of the dish in the next steps while you wait. 10. Slice 50g of pitted olives crossways. Crack on with a bit of washing up while you wait for the couscous. 11. Once the couscous is ready, uncover the tray, and fluff the grains with a fork. Top with the olives, 2 tbsp of capers, and serve. Creamy roast squash gnocchi traybake If you can’t get your hands on mascarpone, try making this recipe with cream cheese instead. Serves: 2 Ingredients: 1 butternut squash (small) 3 tbsp olive oil 150g mascarpone 1 lemon 500g pre-cooked gnocchi 200g fresh spinach 50g hard Italian cheese 10g fresh basil Method: 1. Preheat the oven to 220C - this will be for the squash in the next steps. 2. Peel 1 small squash, cut it in half lengthways, scoop the seeds from the centre, then cut the flesh into bite-sized chunks. 3. Toss the chunks with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer in the tray. 4. Roast for 20-25 minutes, until completely soft and golden in places. Crack on with a bit of washing up while you wait. 5. Once the squash is ready, add 150g of mascarpone to the tray. Finely grate over the zest from 1 lemon, squeeze in its juice, then mash everything together with a potato masher until semi-smooth. Season to taste with salt and pepper. 6. Add 500g of gnocchi to the tray along with 200g of spinach. Give everything a good mix, then spread out into 1 even layer. 7. Finely grate over 50g of cheese. 8. Bake for 10-12 minutes, until golden, bubbling, and piping hot. Get on with the rest of the washing up while you wait. 9. Mix, top with leaves from 10g of basil, and serve straight from the tray! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Spirit of Sugarlandia: Why Filipino rum Don Papa is one to watch Diana Henry: ‘After a near-death experience, I saw the world differently’ Five easy recipes to cook with your kids How to cook to keep your gut healthy After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook