Galore magazine took to its Instagram on Tuesday, September 12, to share the news of Alix Earle being featured on its cover

Daniel Ricciardo is pondering. This year, a presence in the paddock – but not on the racetrack – has been a curiously flummoxing existence for someone so synonymous with a seat at the 20-man table. In his own words, he has been doing “everything the drivers are doing… other than the driving.” So aside from the obvious of the lights-to-flag racing, what has the Australian found the most difficult about his eight months away from Formula 1? “I’d say the starting grid on Sunday,” he says, a glint in his eye, a longing for something previous. “I love that feeling before you’re about to race. It’s intense, it’s nerve-racking but it’s awesome. I miss that buzz.” Well, miss it no longer. The Honey Badger is back. Officially on loan from Red Bull to sister team AlphaTauri for the remainder of the season, Ricciardo last week replaced the axed Nyck de Vries and will be in the cockpit in Hungary this weekend. It represents a lifeline – his lifeline – back into the sport, a carving of an opportunity so desperately craved. In the end, he only missed 10 races. And all it took was one Silverstone tyre test after the British Grand Prix, at the wheel of the fastest car in F1 this year. A pace which would have put him on the front row of the grid a few days earlier. Never a duo to hesitate, Red Bull chiefs Helmut Marko and Christian Horner made the call swiftly. “After Abu Dhabi last year, I wasn’t sure if I’d ever race again,” he reveals to The Independent, with a casualness which implies a deep-down admittance that he wasn’t done just yet. “But coming back this year, I removed all ego and status. “I do think this year will be the best thing that’s ever happened to me and it will boost me now for the rest of my career. It honestly came at the right time… everything happens for a reason.” How a career can change in a year. Because, although we didn’t know it at the time, last year’s British Grand Prix was the breaking point for McLaren and Ricciardo’s uncomfortable marriage. A day after the Aussie finished second-last out of all the finishers at Silverstone, McLaren big boss Zak Brown made initial contact with Oscar Piastri. As Ricciardo interjects, this is where “all the s*** went down!” Nothing short of gutted at the time – “it sucked” – the 34-year-old now takes the judgement call as a positive. A chance to regroup, reassess and especially in the initial stages, relax. “I’ve really enjoyed this time off, to have the time for myself,” he says. “Last week I went home to Australia for my birthday, I haven’t done that since I was 17… so 17 years ago. “It honestly came at the right time. Look, I wish those two years were better. But it’s given me a mental break because the competition is intense, as much as we love it. It consumes a lot of you so I feel for me to bring my cortisol levels down a little bit, I just feel a lot more balanced this year.” Ricciardo hadn’t missed a grand prix since June 2011. 11 years, 232 races later and so came to pass a rest he now admits was much-needed and well-utilised. A huge NFL fan and a supporter of the Buffalo Bills, he attended the Super Bowl in Arizona. The same week, he thrived in the modern anarchy of golf’s WM Phoenix Open. He even went to the prestigious Met Gala in New York. But more than any showbiz spectacles, he felt like a normal human being again. “I didn’t want to see a gym for a while,” he says. “I just wanted to eat and drink with my mates. Out of principle, I wanted to give myself a break. Just to allow myself to put on a few kgs. It felt really good, I trained just once in December and January.” But then, around the launch of Red Bull’s 2023 car in New York, a flip. “I got to February and remember thinking ‘yeah, I’m done.’ I’d had enough. I didn’t feel like drinking every weekend and partying all the time. I wasn’t going crazy but I thought ‘this life isn’t for me just yet.’ “And then I became very self-motivated. I wanted it to come from me, I didn’t want someone telling me to run. I had this urge and desire to be back on the grid – and I’ve never enjoyed training so much. I’ve got more energy to train and the desire has increased, especially not being jet-lagged every fricking week!” Much to the surprise of many, while Ricciardo did take up the “third driver” role with a Red Bull team he claimed seven of his eight grand prix wins with from 2014-2018, he opted against racing even part-time in other racing series. For a lover of America, the likes of IndyCar and NASCAR were not explored. Not even a one-time jaunt at the 24 hours of Le Mans. Why? “Two reasons,” he starts. “Still a big part of me wanted a break from competition. It’s probably the thing I love most in life is competition, it’s why I race. But equally, it’s really tiring and draining. The last few years did take it out of me. “The other element is I still feel really strongly about being in this sport. The moment I start to engage in something else, the perception is: ‘Is he thinking of an alternative career?’ “There’s been times where I’ve been really keen to do Le Mans. I was desperate in 2015, speaking to Andreas Seidl who was running the Porsche project and was asking Red Bull to let me do it. But now, it’s not something that I need to do before I die. “I’ve given so much to F1 that I don’t have the capacity to do something else at the level and effort that I’ve put into this sport.” And how Ricciardo’s decision has bore fruit. Attaching himself back in the ecosystem where it all began with Toro Rosso, the Australian who has catapulted himself into a sporting celebrity with his warm, charming personality has ended up back at the modern-day equivalent team in AlphaTauri. Simulator sessions – even with ex-race engineer Simon Rennie now running the programme at Red Bull – are never enough for any racer. Cue the second coming. Now entering the twilight years of his career, can he see himself ‘doing an Alonso’ and racing into his 40s? Given his perseverance to reclaim a spot on the grid this year, the response is something of a surprise. “Ideally not,” he says. “Ideally, I’d have had enough success in the next five years. I think there’s something cool about going out on top. “This is my element but what this year has shown is I’m OK after retirement, I do have hobbies and other things going on. For lots of athletes, the thought of retirement is scary – what do you do now? You’ve lived this crazy life for so long that it can be daunting. “But for me, let’s say the next 3-5 years of awesome success and then… peace!” Now up against Yuki Tsunoda at AlphaTauri, with Max Verstappen’s teammate Sergio Perez already under pressure after a string of poor performances, a spot with Red Bull next year is not the ludicrous suggestion it may have been six months ago. 2025 may still be the more realistic target. Ricciardo admits “if one step here then gets me here… then I have to be open-minded” with regards to future seats. Nice guys come last, as the episode title for his McLaren demise in Netflix’s Drive to Survive insinuates. Yet for Ricciardo, a re-opening of a door which looked closed could trigger a renaissance. A planned road trip across the United States will have to wait. Instead, a chance to race in his beloved Las Vegas in November has come to fruition – and a chance to get back to the front. The ultimate ambition – race wins, maybe even a world championship – is still at the forefront of his mind. “That is the reason I would come back,” he signs off. “I still believe I can do it. I feel like the Red Bull Daniel. He is still here.” Read More Red Bull has handed Daniel Ricciardo the first step to Sergio Perez’s seat Daniel Ricciardo returns to F1 as he replaces Nyck de Vries Daniel Ricciardo shaped void will take some filling by Oscar Piastri at Australian GP Sebastian Vettel hints at return to F1: ‘I have some ideas’ Red Bull has handed Daniel Ricciardo the first step to Sergio Perez’s seat Daniel Ricciardo returns to F1 as he replaces Nyck de Vries

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Food markets fizz with a very particular kind of energy in the summer months. That’s as true anywhere as at Borough Market where the energy somehow hits me as I’m still walking the stairs up from London Bridge tube, way before I even see the market gates. It’s not just the sun’s moodlift that makes things palpably different in the summer than at any other time of year – it’s the distinctive culmination of the summer vibes that marketgoers bring. Whether seasonal cooks there to stock up on longed-for summer produce; friends on a wander for a day out; or food lovers after a few deliciously easy wins to enjoy on a rug somewhere. Any kind of picnic (garden/beach/park/lounge) can be so easily catered for at a food market. In one swoop you can pick up chilled bottles of interesting wines, beers and softs; breads for ripping into; butter and seasonal young cheeses; charcuterie; salty black olives, and all kinds of fabulous fruits. Tins of preserved fish make for interesting rug-chat over the beautiful boxes. At Borough there’s no shortage of choice of those at The Tinned Fish Market stall. Sometimes there I’ll go for the Cântara small squid stuffed with onion, rice and tomatoes; other times the Pepus mussels in escabeche. Or else it’s the never-fail Ortiz tuna at Brindisa, home to so many foods that are a picnic-maker’s dream. (Fino sherry, truffle crisps, jamon, salted almonds… do I need to go on?) That ease the food markets gift to feeding a gathering translates seamlessly to the ease they offer summer’s everyday cooking and eating. The stalls (almost) struggling to fit in all the magnificent seasonal produce that is so often best enjoyed when hardly anything is being done to it. Courgettes, peppers and aubergines gleam with proud beauty among the glory of all the other summer vegetables and fruits. Pods of garden peas and broad or borlotti beans beg to be bought by the bagful. All of them are a joy to mindlessly and mindfully pop out of the shells when you get home, but the borlottis perhaps most of all as that’s the only way to really be able to admire the purple mottles of the bean before it disappears upon cooking. The best seasonal tomatoes need little more than olive oil and salt to bring out their supreme flavour. Salad options are inexhaustible – go for big sharing bowls of a fattoush or panzanella; or the neat Nicoise bundles featured in Borough Market: The Knowledge. There the classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled aboard little gem boats for ease of eating. Another of my all-time favourite summer salads is in that book too: oregano-poached peaches, halloumi and hazelnuts. Its mix of sweetly salty flavours manages to be simultaneously refreshing and completely beautiful on the plate. The peaches in it becoming the very best version of themselves by being poached with dried oregano and honey. The choice of honey is no accident. In the summer I always make sure to stock up at the market on blossom honeys that will delicately yet effectively infuse so many foods – and drinks – with a floral undernote. Perhaps the lavender honey at From Field and Flower, or the wild thyme at Oliveology. That’s the one I use in the dressing for making The Knowledge’s labneh with watermelon, honey and mint. It’s a recipe that straddles the boundary of sweet and savoury, with watermelon griddled in olive oil, orange and sumac for peak refreshment. My top tip in making this is to always do more labneh than needed in the recipe because it is such a useful thing to be able to reach for in the fridge. All it takes is 900g of really good, thick Greek yoghurt mixed with 1 teaspoon of salt and spooned into a muslin-lined sieve. Let that drain for 6-12 hours (depending how thick you want it – longer equals thicker) and the result is approximately 500g of labneh. Use it for salads, or to spread on toast with perhaps just a few sliced apricots. Summer is mackerel season at the market. A fish that is packed with flavour and goodness, and also incredibly easy to cook. Griddle it, bake it, fry it, or over-fire it. And then, when any kind of cooking seems impossible in the heat, even sit it in vinegar for a while and let its acidity do the “cooking” for you. Try the same thing with the small fresh anchovies that the fishmongers also have in now. They absolutely don’t need to be gutted, but the skilled fishmonger will happily do it for you (and at the same time showcase exceptional filleting knife skills). Whenever I head to the market on a produce-shopping mission it tends to be just that – a mission. I do try to make sure to spend time checking out what is what because the very nature of market shopping is that it is never the same. What the stalls offer week on week is at the mercy of not just the season but whatever choices traders have been made on what to stock that week, that day. Yet, as I beetle around, I am always a bit envious of the market wanderers. It’s a feeling that grows even stronger in the summer when these marketgoers without any agenda of shopping lists to mark off, or a fridge to fill, are enjoying being among all the glorious foods on the day out with friends and family. With nothing to do except admiringly soak it all up while stopping off for the occasional energy-boost by way of an ice-cream or a glass of something coolly bolstering. What a great way to spend a day. The cooks, the picnic-ers, the wanderers. Each as welcome and as catered for in a summertime market. All playing a key role in building the atmosphere that makes these months there so deliciously special. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Three quick and easy vegan fakeaway recipes The only three recipes you need to seize the summer 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