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Haas have confirmed an unchanged line-up on the grid for the 2024 Formula 1 season with both Nico Hulkenberg and Kevin Magnussen retaining their seats. The experienced pairing have combined well so far in 2023, with Hulkenberg particularly impressive in qualifying. Though the team’s qualifying speed has translated to just three combined top ten race finishes, Haas hope that tweaks made during the F1 summer break will allow them to climb the Constuctors Championship standings from their current position of eighth. And some reports suggested that Guenther Steiner’s team may look to refresh their driver line-up with a younger option alongside one of the veterans in 2024, Haas have now confirmed that the German and the Dane will again combine. “I think it’s safe to say that we’ve had an extremely solid driver pairing this season in Formula 1 and ultimately there was no reason to look to change that moving forward,” said team principal Steiner. “Kevin is obviously a very well-known quantity to us, and I’m delighted he’ll return for what will be his seventh season in Haas colours. With 113 starts for our team alone, we know where his strengths lie and his knowledge and experience of our organisation pairs very well with that too. “On the other side of the garage, Nico’s simply slotted in without fuss or fanfare and proved himself to be a valuable member of the team. He’s approaching 200 starts in Formula 1 and we’re very happy to be the beneficiary of that experience behind the wheel. “We’ve had to tackle our issues this season with regards to the VF-23, we don’t hide from that, but we’ve been extremely fortunate to have had two drivers whose feedback is invaluable in assisting our engineering objectives.” Hulkenberg was given a surprise F1 lifeline before the start of this season, with the German called in from a position as Aston Martin’s reserve driver to replace compatriot Mick Schumacher. It represents the first full-time seat that the 36-year-old has held in the sport since 2019, and Hulkenberg has enjoyed a number of strong showings, making it to Q3 at half of the 12 races so far and recording a best finish of seventh at the Australian Grand Prix. “It’s nice to get things sorted early for next season to just keep the focus on racing and improving performance,” Hulkenberg said. “I enjoy being part of the team and share Gene [Haas] and Guenther’s passion for it. We’re competing in a very tight midfield and I’m looking forward to building on what we’ve done together so far and taking that forward into 2024.” The Formula 1 campaign resumes in the Netherlands this weekend with the Dutch Grand Prix. Hulkenberg and Magnussen are currently 14th and 18th respectively in the Drivers’ Championship standings, with Red Bull’s Max Verstappen streaking towards a third consecutive world title. Read More Guenther Steiner interview: What makes star of Drive to Survive tick? Mick Schumacher’s crash on ‘slow lap’ in Japan was final straw, says Guenther Steiner F1 2023 calendar: Every Grand Prix race this season F1 2023 calendar: All 23 Grand Prix this year F1 takes steps to prevent use of flares at Dutch Grand Prix Felipe Massa starts legal action over 2008 F1 title loss to Lewis Hamilton

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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

Scientists have created a model human embryo to study the first weeks of life, complete with a heartbeat and traces of blood. The synthetic embryo was created with human stem cells and did not require sperm, eggs or fertilisation. It mimics the structure that occurs during the first month of pregnancy. Yet, scientists ensured it was designed to not form a foetus. Researchers involved in the extraordinary project discovered that the model had early stages of developing a brain and beating heart cells, which generally develop after 23 days in a human embryo. It was achieved through embryonic stem cells, which are 'blank' cells from a human embryo. Scientists grew the model in a lab before transferring it to a rotating bottle to act as an artificial uterus, The Guardian reported. Sign up for our free Indy100 weekly newsletter Scientists hope the findings will help them understand more about the impact of genetic disorders and miscarriage. Dr Jitesh Neupane, of the University of Cambridge’s Gurdon Institute, told the publication: "I randomly took my plate under the microscope and when I saw the [heartbeat] for the first time I was scared, honestly. I had to look down and look back again. "It was overwhelming for me. People get emotional when you see the heartbeat." He went on to emphasise that the model is "neither embryos nor are [they] trying to make embryos actually." "They are just models that could be used to look into specific aspects of human development," he continued. The findings are yet to be published in either a preprint or a journal paper. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.