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Christian Horner fears the Monaco Grand Prix will be “left behind” unless drastic changes are made to Formula One’s most famous track – as rain saved another procession in the principality on Sunday. Red Bull’s Max Verstappen led every lap to win for a second time in Monte Carlo, extending his championship lead to 39 points after six rounds. Aston Martin driver Fernando Alonso took second place, with Alpine’s Esteban Ocon third. Lewis Hamilton and George Russell finished fourth and fifth respectively for Mercedes. Sergio Perez, Verstappen’s closest title challenger, endured a horror show. He started last and finished 16th after five pit stops, and multiple collisions with different competitors, and the walls that wind their way round the two-mile course. For 51 laps, the race was a dud. Verstappen saw off Alonso on the short run to Sainte Devote and the major players followed round one by one. The rain enlivened the predictable spectacle. Carlos Sainz slid off and kissed the wall at Mirabeau in his Ferrari, while Russell and Perez made contact after the Mercedes man rejoined the track following an error, also at the rain-soaked Mirabeau corner. Lance Stroll hit the barriers twice and Haas’ calamitous decision to keep Kevin Magnussen on slick tyres backfired as the Dane crunched the wall at Rascasse. But take away the sodden race track, and the top dozen were on course to take the chequered flag in the order they started. And even with the downpour, Verstappen, Alonso and Ocon, who started first, second and third, finished first, second and third. “It was an exceptionally boring race until the rain came down,” was Russell’s damning verdict. Red Bull team principal Horner, fresh from celebrating his team’s sixth win from as many races, picked up the debate. “It’s Monaco and it’s here for its history and its uniqueness,” he said. “But the problem is that the cars are so big now. “All venues have to evolve a little and if there was just one area where you could create space for an overtake it would just give that chance, because so much weight is placed on qualifying. The race is won or lost on Saturday. “I am sure that with the creativeness there is and the amount of land they are reclaiming here, there’s got to be the opportunity to introduce a bigger braking zone. “Maybe make Turn 1 a little sharper or slower, or extend the circuit if there is the opportunity to add in another kilometre that included a hairpin – that would be phenomenal. “It’s something to contemplate because when you think of the next 20 years of Monaco you don’t want to see it left behind. “It earns its place on the calendar. It’s the jewel in the crown in many respects, but as the sport continues to move forward you can’t stand still, and Monaco needs to be part of that process.” Despite being considered among the most glamorous events in world sport, the Monaco track has remain largely unchanged from the first grand prix staged in 1929, and some have claimed it is no longer fit for purpose in its current guise. F1 bosses have looked at ways to adapt the tight and twisty layout, but have made little progress. Verstappen kept his composure in the changeable conditions, and even survived a bump with the wall when the rain landed at Portier, to take his 39th win for Red Bull, surpassing Sebastian Vettel’s record of 38 victories for the grid’s all-conquering team. “If you have a good car you can break these numbers,” said Verstappen. “I never thought I would be in this position in my career. Growing up, I wanted to be a Formula One driver and I am now winning these races. It is amazing and better than I could have ever imagined.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Fernando Alonso ready to pounce if Max Verstappen makes a slow start in Monaco Max Verstappen fends off Fernando Alonso to take pole position in Monaco Lewis Hamilton: Racist abuse of Vinicius Junior really hits home for me

Food can bring people comfort in the darkest times, and for Imad Alarnab, this time came when he was stranded as a refugee in Calais for more than two months. A hot plate had been donated, people collected leftovers from supermarkets, and having been a successful chef back in Damascus – with three restaurants, and a string of cafes and juice bars – Alarnab did what he did best, night after night, he cooked. “It was just something I felt like I needed to do, because you get to make a lot of people happy. Especially at that time, they needed something to be happy about,” says the 45-year-old, who would feed as many as 400 people at a time. The overcrowded camp that became known as The Jungle was close by, but Alarnab says it was too terrifying and overcrowded, so he and a group of several other Syrians slept on the steps of a church instead. And it was here he cooked the food of home – adapted, of course, depending on what they had. “To have a decent warm meal – for people whose lives have been on hold, they can’t cross to safety – was a big deal for all of us,” says the father-of-three. In fact, it was the first time he’d cooked for lots of people since all of his businesses were bombed within a week in 2012, in the country’s civil war, and this was the moment hope returned. “I think it restored all of the faith that things could, and would, get better,” Alarnab writes in his debut cookbook, Imad’s Syrian Kitchen. By July 2015, he’d made the painful decision to leave his wife and three daughters in Damascus to make the treacherous journey via Lebanon, Greece and North Macedonia, to the UK, where they had relatives. With his children too young to make the journey, the family planned to join once he’d been granted asylum. “If I had any other choice, I would have definitely taken it. [Fleeing] wasn’t the easiest but it was somehow the safest,” he says. “When I was in Syria during the war, people were saying, ‘It’s not safe to go out of the house because maybe you’re going to die’. But I needed to feed my family, if I stayed in the house they would die from hunger. There’s no good choice or bad choice, but maybe it’s the only one you can make. “When I was leaving Damascus, my oldest daughter made me promise I would see her within one year. I said, ‘Yes, I promise,’ but I wasn’t really sure if I was going to keep that promise or not.” And during the three months before he reached the UK – walking hundreds of miles on foot, on train, in the back of cars, on push bike, at the mercy of smugglers, with false IDs and the kindness of strangers – there were moments of doubt, like when he was crammed in the back of a lorry in Turkey for seven hours. “There were about 95 of us, I felt it was a stupid decision, risking my life so much. I believe the driver was so scared, or maybe drunk – the speed was absolutely scary. I thought we were not going to make it.” His journey ended eventually by using a fake passport to cross the Channel in October 2015 (the moving, often harrowing, story is weaved through his new cookbook), and first finding work illegally in a car wash, where he also slept as an overnight security guard, sending money home. After his family were able to emigrate (just under the year he’d promised his daughter) someone introduced him to the Cook For Syria scheme – and soon he was hosting super clubs at his house. By May 2021, he’d opened his London restaurant, Imad’s Syrian Kitchen. His first cookbook is a combination of dishes served up at the restaurant and his late mother’s recipes. “Almost every single dish is somehow related to my mother – I keep seeking her approval in everything I do in life, but especially with cooking,” he says. It was his mum, Summer, who first taught him to cook. “Even if you create your own recipes, somehow you will [always] be inspired by your first teacher”. She died very suddenly while Alarnab was living alone in a caravan in west London. Syrian food at its heart is “simple, first of all, and affordable for everyone”, he says. “We use a lot of mild spices, not very hot spices.” They’re mostly things you’ll know; “cumin, mint, garlic, nothing really special about it. [but] you put it together in a special way”. Middle Eastern in identity, much of it might feel familiar; tabbouleh, hummus, baklawa; while traditional dishes include buttered halibut, jaj bailfurn (grilled chicken thighs) and kippeh (lamb and bulgur wheat dumplings). Lunch is typically a feast of many dishes. “We’re a family of five and we never ever have one dish for lunch,” says Alarnab. “And we don’t throw anything away.” Before the war – which began as an uprising against President Bashar al-Assad in 2011 but has since involved a complex number of groups fighting one another, including so-called Islamic State, leaving at least 11 million people displaced – Alarnab was one of the lucky ones, he says. “We had a comfortable life, but most people in Syria were suffering. When you have a dictatorship for more than 50 years, of course people will be suffering. You cannot explain life without freedom to someone who’s lived all of their life with it. “People keep asking me silly questions – ‘Why did you have to go to 10 different countries to come to the UK? You could just get a plane ticket straight from Lebanon to Heathrow’. No, it doesn’t work like that. As a Syrian, my passport takes me to three countries – war zone countries. Even if I wanted to go to every country supporting Assad, I’d still need a visa.” Once the fighting started, food, that once brought him so much joy, lost all meaning. “I don’t know how to describe it, but the food tasted like blood. I know it’s disgusting, but nothing tasted the same. When you live in fear for your family, when your daughters are not safe to go to school, food will taste [bad], nothing can make you happy.” Cooking Syrian food now makes him feel “connected” to his home country, of course, “but it also makes me feel part of this unique community in the UK”. Arriving in London, he says: “I felt safe, I felt ‘I can be different, I can be myself, no one cares’. Everyone’s so different, it makes all of us lookalike.” Even after starting from scratch in a new country after losing everything, with a highly-acclaimed restaurant and now a cookbook, he’s most proud of his daughters. His eldest is studying at Warwick University after gaining straight As, his middle child is a talented artist. “The youngest [13] is the naughty one still,” he laughs. “But you can feel they appreciate their life – they are so happy about it.” ‘Imad’s Syrian Kitchen’ by Imad Alarnab (HQ; £26). Read More The National Portrait Gallery’s new restaurant is fabulous upgrade The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

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It’s easy to dismiss eczema as just itchy dry skin. But as millions of people know, the effects of eczema go way beyond this. “Eczema is so much more than ‘just an itch’,” says Andrew Proctor, chief executive of the National Eczema Society. “Affecting over eight million people in the UK, this incurable, highly visible skin condition has a huge impact on every aspect of a person’s life, extending far beyond the physical symptoms of itchy, inflamed, sore, cracked and bleeding skin. “Living with eczema means constantly having to plan and prepare, as every decision you make will potentially affect your skin. It shapes your home environment, education, career, social life, hobbies, holidays and relationships, and as a result, patients often report feeling anxious, depressed, self-conscious, isolated and helpless.” This National Eczema Week (September 9-16), here’s what Proctor wants everyone to know… 1. It doesn’t just affect children Atopic eczema affects one in five children and one in 10 adults in the UK. Proctor says: “While eczema is often viewed as a childhood condition, it affects people of all ages. Some develop eczema as babies, others in childhood, but thankfully it can improve over time.” Some people will have eczema all their life however, and some only develop it in their later years. “The important thing is to seek medical advice as soon as possible to get control of the eczema and develop an effective skincare routine,” advises Proctor. 2. It’s not contagious Proctor says that sadly, many people still think you can catch eczema. “However, atopic eczema isn’t contagious,” he stresses – pointing out it’s a complex condition involving genes, the immune system, the environment and our skin barrier. “This means skin becomes very dry and doesn’t provide sufficient protection from irritants, allergens and infection.” To tackle this, a foundation of eczema care is to apply medical moisturisers (emollients) to trap water in the skin and help reinforce the skin barrier. “Finding the emollient that suits your skin best can involve a lot of trial and error, but it’s critical to managing eczema,” says Proctor. 3. Environment plays a huge role Environmental factors can trigger eczema flare-ups or make it worse. Common culprits include stress, being too hot/cold or experiencing a sudden change in temperature, soap, shampoo and bubble bath, laundry detergent and cleaning products, perfume, pollens and moulds, pet fur, wool and synthetic fabric, and house dust mites. “Everyone will have certain things that trigger their eczema, and these vary between people,” Proctor explains. “Try keeping a diary to help identify triggers and patterns, so you can remove likely suspects and see if it helps. Triggers can also change over time and it’s worth continuing with the diary even if you think you’ve identified yours.” 4. It’s hard not to scratch Proctor explains: “One of the most maddening things you can say to someone with eczema is ‘stop scratching’. It’s not that simple! The unbearable, relentless itch is one of the defining features of the condition, and patients refer to it as torture. “You know you shouldn’t scratch, as it damages the skin and can cause infections, but the relief it provides is irresistible.” To help manage the itch, Proctor suggests finding a positive distraction or asking others to help you take your mind off it. You could also try substituting another action for scratching – press a nail on the itchy patch or tap the skin gently with your forefinger; keep your hands occupied with a ball, toy or other object; or wrap a bag of frozen peas in a towel and apply it to the itchiest area. 5. It’s a mental as well as physical battle Living with eczema is mentally exhausting too. “It can be a rollercoaster of emotions, from excitement when you start a new treatment, to despair when it doesn’t work or you experience a bad flare-up,” says Proctor. “There can be huge frustration too, when you do everything you’ve been asked and the eczema still refuses to give you any respite.” If this happens, as well as asking your GP or dermatologist for a review, it’s important to reach out to family and friends for support: “People who are able to open up about how their eczema truly affects them can feel a huge weight has been lifted.” Other ways to help cope include good nutrition and hydration, regular exercise, rest and relaxation. “Journaling, meditation and mindfulness can help you focus on the good things in your life and counterbalance negative feelings about eczema,” adds Proctor. “When so much time and effort goes into managing your eczema, it’s easy to forget there’s more to you than just your skin. Think about what you want to accomplish and formulate a plan. It’s about living successfully alongside eczema, not having your life defined by it.” For more information, visit eczema.org. The NES’ new video – More Than ‘Just An Itch’ – goes live on September 9 to mark National Eczema Week. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live YouTube begins verifying videos by UK doctors to tackle health misinformation Should you swap your foundation for a lightweight skin tint? What should you do if you think your child is being bullied at school?