They are classics by Pink Floyd, Queen and Metallica like you've never heard them. Translated into her Inuit language, singer Elisapie uses them to convey the hopes and...

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The post-race video on Mercedes’ social media channels was exquisitely timed. It captured Lewis Hamilton walking over to George Russell in the Silver Arrows motorhome in Qatar: an apology, an embrace. “Sorry about that, it wasn’t your fault,” said the seven-time world champion. No fallout. No outrage. The message was clear: let it be known that the collision which derailed both drivers’ race on Sunday night is unequivocally brushed under the carpet. Incidents like this happens. It is, after all, racing. However, the reality is that this one has been brewing for some time. The initial rumblings on team radio tell a better story. Russell, sandwiched in-between Max Verstappen and Hamilton at turn one, bellowing: “Come on, what the hell! That is two races in a row.” Somewhat remarkably, he recovered from dead last to finish fourth. Hamilton, though later taking full responsibility, insisted he was “taken out by his team-mate.” The 38-year-old was left beached in the gravel, his race run after a matter of seconds. All in all, it marks the end of quite a tumultuous month for Mercedes in Asia. Because what has largely characterised Hamilton and Russell’s relationship since the latter joined from Williams at the start of 2022 – his long-awaited opportunity of a lifetime – is respect. Two British drivers, 13 years apart. Hamilton: one of the greatest of all time. Russell: the next big thing. Both have grown equally frustrated at Mercedes’ underperformance in the past 18 months. A period defined by a car with a misdirected philosophy. A period of anguish and pain, both literally with last year’s porpoising and mentally with constant problems and a lack of pace. A period of one win in 39 races. But despite all the issues, respect had been maintained. And, they both say now, it still is. The video – captioned “actions speak louder than words” – points to that. But the touch paper has most certainly been lit. It started in Singapore, when Russell’s eagerness to taste victory resulted in a last lap mistake and shunt into the wall. Hamilton was on his tail then and profiteered to finish on the podium. A week later, in Japan, it intensified. The pair scrapped on numerous occasions, both on track in feisty moves and off track with different strategies and approaches. Russell, upon resisting an initial team order to let Hamilton pass, was told in no uncertain terms: “This is an instruction, George.” Hamilton was also unsatisfied with his team’s tactics in Suzuka, told to stay within DRS range to Russell behind to help his team-mate defend from Carlos Sainz. In the end, the elder statesman finished fifth, two places clear of his junior. So contrary to what both may believe, Sunday’s first turn collision – when both had a sniff and a glimpse of the lead – had been in the offing for Hamilton and Russell. And while both may well want to leave the Middle East with a mantra of forgive and forget, it points to a deeper tale emerging within the team. Both signed new deals last month until the end of the 2025 season. Both are desperate for success: Hamilton for that record-breaking eighth title, a title unjustly snatched from him in Abu Dhabi in 2021, and Russell to simply be in a fight for a championship. But when two competitive animals, vying to be No 1, are left fighting for every point and position, clashes are something of an inevitability. This incident will not be the last. We saw it with Hamilton and Nico Rosberg; a partnership with blew up at various points in 2016. Further back, you only have to go to Hamilton’s rookie season when he squared up to two-time world champion Fernando Alonso across the garage. It is little wonder Hamilton says his team-mate between 2017-2021 – when he won four of his seven titles – was his favourite. Valtteri Bottas never quite had the pace to match-up to the indomitable Hamilton. But Russell does not want to fall into that same bracket. Telling The Independent a year ago of his “ultimate goal” to win a world championship, his ambitions are sky-high. So much so, in fact, that he finished above his team-mate in last season’s standings and will be ruing a few errors this year which means he currently trails Hamilton by 62 points and is languishing in eighth spot, now below Lando Norris. Behind the impeccable politeness is an intense competitiveness and Russell is not interested in playing second fiddle. It all makes for an intriguing sub-plot to play out in the remaining five races of the season as we cross over to the Americas. The state of play in the Mercedes garage is bubbling up, to a point where something may well have to give. Toto Wolff was absent in Japan and Qatar due to undergoing knee surgery, but dialled in on Sunday to calm Russell down. After the incidents in the past two races, no doubt he will be back present in Austin in two weeks’ time and, frankly, both drivers might just need their boss back in town. The respect still seems present between the two Brits – but for how much longer? Read More Lewis Hamilton apologises to George Russell after crash in Qatar: ‘It wasn’t your fault’ F1 drivers unhappy after ‘dangerous’ Qatar Grand Prix causes fainting and vomiting Lewis Hamilton and George Russell collide as Max Verstappen wins in Qatar F1 drivers unhappy after ‘dangerous’ Qatar Grand Prix causes fainting and vomiting ‘I was passing out in the car’: Lance Stroll explains how Qatar heat took its toll Lewis Hamilton and George Russell collide as Max Verstappen wins in Qatar

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With long steamy nights on the agenda, we’re no longer able to hide under winter layers and ignore the fact that we’ve ceased to provide our girls with the coverage, support, and curb appeal that they deserve. Lighter fabric and lower necklines call for one lingerie workhorse perfectly suited for a rotation of summer-ready tees and flowing sleeveless sundresses. In other words, it’s time to invest in a full-coverage T-shirt bra. But not just any T-shirt bra, the best T-shirt bra your hard-earned moolah can buy.

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NBC’s buzzy new drama Found opens with a scenario we know all too well. A white girl is missing, and the news crews are lined up, breathlessly reporting every detail in a relentless effort to bring her home. Conversely, a Black girl who has also disappeared at the same time in the same city is largely ignored, silently begging for the decency of attention instead of apathy and the same communal and police support as her peer. Enter: Gabi Mosely. Played by the inimitable Shanola Hampton (Shameless), Gabi is Olivia Pope for the missing and marginalized. She’s a PR wizard leading a crisis management team who can stand in front of a press scrum and deliver an impassioned speech as easily as she stands up to a bigoted police chief. Once a missing person herself, Gabi is uniquely suited to strut into a seemingly hopeless setup and save the day. The catch: she’s harboring a devastating secret of her own.

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I didn’t grow up eating crab, but I absolutely love the sweetness, which you can’t really get from any other seafood,” says former Bake Off winner Nadiya Hussain. “This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.” Crab bhuna Serves: 4 Ingredients: Oil, for frying 4 cloves of garlic, crushed 2 red onions, finely diced 2 red peppers, finely diced 3 mild red chillies, finely diced 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g green beans, finely sliced 3 x 145g tins of shredded crab meat in brine, drained Large handful of chopped fresh coriander Method: 1. Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden. 2. Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left. 3. Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes. 4. Take off the heat, add the chopped coriander and mix through to serve. Saag aloo chicken jalfrezi “This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all,” says Hussain. “This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.” Serves: 4 Ingredients: Oil, for frying 3 dried red chillies 4 cloves of garlic, thinly sliced 400g tin of cream of tomato soup 1½ tsp salt 4 tbsps brown sauce 4 tbsp art masala mix 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin of potatoes, halved 200g cooked chicken 80g fresh baby spinach Handful of fresh coriander 2 spring onions, thinly sliced For the art masala mix: 28g cardamom pods 3g bay leaves 34g fennel seeds 100g cumin seeds or ground cumin 38g ground cinnamon 100g ground turmeric 44g chilli powder 200g curry powder Method: 1. To make the art masala mix, use a spice grinder. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Whack them in and blend to a fine powder, then pour out into a large bowl. Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well-blended. Now for the cinnamon. I prefer to use ground cinnamon as it’s readily available and will save you from having to crush something quite hard – why should we if we don’t need to? Add to the bowl and mix. Chuck in the ground turmeric and mix. Add the chilli powder and mix. Lastly, add the curry powder and give everything a good stir. Transfer into a jar or jars and you are ready to go! 2. Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown. 3. Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. 4. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan. Take off the heat and stir in the spinach until just wilted. 5. Serve the curry immediately with the coriander and spring onion sprinkled over. Milk fudge flapjack “This includes two of my favourite things and I have made their worlds collide,” says Hussain. “Flapjack – sticky, sweet and oaty – topped with a spiced Indian milk fudge. Why have one world when you can build a bridge between two?” Makes: 12 Ingredients: For the flapjack: 250g unsalted butter, plus extra for greasing the tin 180g golden syrup 180g caster sugar 500g porridge oats 2 tsp almond extract For the milk fudge: 60g unsalted butter 200ml double cream 60g caster sugar 6 cardamom pods 100ml condensed milk 250g semi-skimmed milk powder, blitzed in a processor to remove any lumps 100g toasted almond flakes Method: 1. For the flapjack, start by putting the butter, golden syrup and caster sugar into a pan and warming it all through until the butter has melted and sugar dissolved. Take off the heat. 2. Preheat the oven to 160C fan and line and grease the base and sides of a 20cm square cake tin. 3. Add the oats to a bowl, pour in the melted butter/sugar mix and add the almond extract. Stir the mixture till everything is well combined. Tip into the prepared tin and flatten, making sure to pat down so everything is well compressed. 4. Pop into the oven and bake for 30 minutes. When the flapjack is ready, it will be golden around the edges and lighter in the centre. Take out and leave to cool completely, then chill in the fridge so we have a firm base for our fudge to sit on. 5. For the milk fudge, put the unsalted butter, double cream and caster sugar into a pan and mix till the sugar has dissolved. 6. Crush the cardamom pods, remove the husks and crush the black seeds. Add to the sugar mix. Stir in and then add the condensed milk and semi-skimmed milk powder. Bring to a gentle simmer over a medium heat and keep stirring till the mixture is thick and coming away from the sides of the pan. 7. Spoon the mixture right on top of the flapjack and press into an even layer. Sprinkle over the toasted almond flakes and press them in. 8. Leave to cool in the tin and then leave to chill in the fridge. Cut into squares and they are ready. ‘Nadiya’s Simple Spices’ by Nadiya Hussain (Penguin Michael Joseph, £26). 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