Max Verstappen has revealed Sebastian Vettel told him he will break his record of nine consecutive victories after the home favourite put his Red Bull on pole position for Sunday’s Dutch Grand Prix. The unstoppable Verstappen will equal four-time world champion Vettel’s streak from 2013 if he takes the chequered flag in front of 105,000 expectant fans. Verstappen starts his quest from the front after he topped a chaotic wet-dry qualifying session in Zandvoort. Verstappen finished nearly six tenths clear of second-placed Lando Norris with a mighty final lap. George Russell qualified third for Mercedes, one place ahead of Alex Albon – the London-born driver continuing his impressive campaign with Williams. Lewis Hamilton lines up only 13th after he was surprisingly eliminated in Q2. Verstappen dominated the opening half of the season, taking 10 victories from the 12 rounds so far, and he has emerged from the sport’s summer break still as the man to beat. He last failed to win in Azerbaijan on April 30, and it will be a major surprise if his crushing run comes to a halt in front of his orange-clad army. “After five wins in a row, Seb texted me to say, ‘well done with what you are doing at the moment, keep it up, you are going to get the record’,” said Verstappen following his eighth pole of the campaign. “I was like, ‘that’s nine wins in a row, and that is something very impressive’. I never thought I would be able to get to eight. If it is possible tomorrow of course I go for it. “But it is not something that is in the back of my head. I am not in this sport to try and break records. I am just here to win in the moment.” Verstappen is in a league of his own as he closes in on a hat-trick of titles. But it has been suggested that his reign – akin to Michael Schumacher’s emphatic dominance for Ferrari at the turn of the century – has been a turn-off for the sport’s booming fanbase. “It is clear that unpredictability is what makes the sport exciting,” said Mercedes team principal Toto Wolff. “You want to look at the television on Sunday and see a fight. That is not the case at the moment. “But that is because one team and one driver are doing a much better job than anybody else, and we need to acknowledge that.” While Verstappen has been aided by his all-conquering Red Bull machine, it is worth noting that his team-mate Sergio Perez – the only other driver to win a race this year – qualified seventh here, 1.3 seconds behind in the same car. Qualifying started on a wet track before a dry line emerged for Q3. Two red flags followed as Logan Sargeant and Charles Leclerc crashed out. By this stage, Hamilton was back in the Mercedes garage. The seven-time world champion appeared to be impeded by AlphaTauri’s Yuki Tsunoda and he failed to post a time fast enough to progress to Q3. The incident was noted by the stewards, but Hamilton did not feel he lost time. However, Wolff added: “Tsunoda is a nice guy but he clearly impeded Lewis. “The answer is to penalise. If you know you don’t go to prison for cheating tax, you cheat the tax. I don’t understand why these things are not penalised. “You could say Lewis dived on the inside and it didn’t cost him much. But going from a dry line, to a wet line, and back to a dry line costs time and a tenth of a second would have put him into Q3. “We need to be harsh on penalties and then people will start looking in their mirrors.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen is one of the best drivers in F1 history – Lando Norris Daniel Ricciardo ruled out of Dutch Grand Prix after breaking wrist in practice Daniel Ricciardo to miss Dutch Grand Prix after suffering broken wrist in crash

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Two new studies have found conclusive links between the consumption of ultra-processed foods (UPF) with increased cardiac disease risk, including heart attacks and strokes. The research, presented at the annual meeting of the European Society of Cardiology in Amsterdam, found highly processed food sold in stores across the world, such as fizzy drinks, cereals and ready-to-eat meals, may lead to an increased risk of cardiovascular diseases and hypertension. Henry Dimbleby, the UK government’s former food tsar, said the findings should be a “wake-up call” for the country. “Britain is particularly bad for ultra-processed food. It is storing up problems for the future,” he told The Guardian. “If we do nothing, a tidal wave of harm is going to hit the NHS.” One of the studies, conducted by scientists from the Fourth Military Medical University in China, conducted a review of 10 studies that included 325,403 participants and 38,720 cases of cardiovascular disease (CVD) events, including heart attack and stroke. It found a conclusive association between UPF and heart disease risk. Scientists found that a 10 per cent increase in UPF consumption in daily calorie intake is linked to a 6 per cent rise in heart disease risk. Researchers also observed that the lowest risk was at a less than 15 per cent per day of UPF consumption out of total calorie intake. However, heavy UPF consumption “was significantly and positively associated with increased risk of cardiovascular events,” scientists noted. The other research, also presented at the world’s largest heart health conference, assessed the link between UPF intake with CVD and hypertension in a population of middle-aged women in Australia. Scientists, including those from the University of Sydney, assessed health data of about 10,000 women aged 46-55 years who were recruited into the Australian Longitudinal Study on Women’s Health and followed for 15 years. They assessed the contribution of UPF in the daily dietary intake of these women as well as their self-reported heart disease and stroke, and/or hypertension incidences. The women included in the study had an average UPF intake of 26.6 per cent of total food dietary intake. Over their 15 years of follow-up, scientists found 1,038 incident CVD and 4,204 hypertension cases. Among the middle-aged women, scientists observed that a higher UPF intake was associated with higher risk of CVD and hypertension. “These findings lend support to minimising UPF intake as a component of a heart-healthy diet,” scientists wrote in the study. Taken together, the findings hinted that the harm caused by UPF may be more than just due to their high salt and fat content. “If there is something inherent in the processing of foods that is harmful, then that is a disaster,” said Mr Dimbleby. Read More First-of-its-kind study finds laughter is indeed good medicine, especially for the heart How many steps a day can cut risk of early death (and it’s not 10,000) Weight loss jabs improve heart failure symptoms in obese patients – study First-of-its-kind study finds laughter is indeed good medicine How many steps a day can cut risk of early death (and it’s not 10,000) ‘Boy moms’ called out for dubious logic behind teaching their sons to cook

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As the clocks go back and the days get shorter, we could all do with a boost in serotonin to fight the winter blues. One way to get just that is a spicy, vibrant, warming meal. Recent studies show that one in three Brits admit to being affected by seasonal affective disorder, with younger adults more likely to experience the mood disorder. In an attempt to lift moods through foods, I’ve created a dish that contains ingredients scientifically proven to boost your mood and warm the winter nights ahead. This beef cheek jungle curry brings the heat, with jungle curry being one of the spiciest curries to come out of Thailand. The chemical capsaicin, found in chillies, acts as an endorphin that makes our body release serotonin, which helps to lift your mood. Originating from northern Thailand, the dish is traditionally cooked out using only stock rather than coconut milk, adding to this fiery curry’s intensity and vibrant orange colour. Research has shown that bright colours can also trigger the release of serotonin to help fight those winter blues. The science Heat It’s reported that even a whiff of ginger can improve your mood. No Thai curry would complete without a healthy amount of ginger and garlic, but it’s fresh chillies that really pack a punch. Capsaicin, a chemical compound found in chillies, triggers the release of endorphins that can boost your mood, and may even reduce stress and anxiety. Increase the heat levels to give yourself a boost, and to keep warm when the cold weather kicks in. Colour Our brains respond to colour by stimulating glands which regulate hormones, including serotonin. Research has shown that bright colours can trigger the release of serotonin, which is responsible for making us feel happy and satisfied. The bright reds of my jungle curry signal excitement to the brain, whilst orange and yellow hues are the feel-good colours of the rainbow, eliciting feelings of happiness, optimism and hope. Lean proteins It’s no secret that protein is vital for a balanced diet. According to mental health charity MIND, diets high in protein can support your mental health. Protein contains amino acids which your brain needs to produce neurotransmitters – these help regulate thoughts and feelings. Beef cheek is inexpensive and packed with protein, it works perfectly in this jungle curry. Beef cheeky jungle curry recipe Serves: 2 Ingredients: 1 pot jungle curry Payst 2 tbsp vegetable oil 2 tbsp coriander roots, washed and finely chopped 4 garlic cloves, peeled 2 tbsp wild ginger, krachai, peeled and roughly chopped (regular ginger can be used instead) ½ tbsp coarse sea salt 200g beef cheek, trimmed (any slow cook beef can be used) 2 whole stick lemongrasses, bruised in a pestle 20g galangal, bruised in a pestle 4 kaffir lime leaves, torn slightly to release flavour 2 tbsp table salt 1 whole garlic head, sliced in two across the cloves 4 banana shallots, chopped in half 1 tbsp caster sugar 2 tbsp fish sauce 10g hot Vietnamese mint (optional) 10g betel leaves (optional, spinach can be used instead) 10g coriander 10g Thai sweet basil 10g fresh curry leaves 30g new potatoes, chopped in half 30g green beans 1 head pak choi, core removed and chopped into bite sized pieces. Fresh chillies to taste Method: 1. Firstly, braise the beef cheeks. In a large oven-proof pan submerge the beef cheeks in water and then add the lemongrass sticks, bruised galangal, lime leaves, banana shallots, table salt and whole garlic. Cover the surface of the liquid with parchment paper and the pan with tin foil to protect from the direct heat of the oven and then cook in a pre-heated oven at 100C for 8 hours (this is best cooked overnight). Check the beef cheeks before removing from the oven, they should easily be chopped with a spoon with tenderness. When cooked, remove from the oven and leave to one side to use immediately. 2. In the meantime, cook out the paste. When cooking a jungle curry, it is fried in 2 stages and then boiled, this is for depth of flavour. To start, pound the coriander root, wild ginger and garlic cloves to a paste, using the sea salt as an abrasive. 3. Next heat the vegetable oil in a wok or non-stick pan and then proceed to fry out the paste, scraping and stirring constantly. When the paste begins to darken slightly, add the jungle curry paste and continue to cook out the paste, making sure it doesn’t stick and burn, at this point add the kaffir lime leaves and the lemongrass from the beef braising stock. Continue to fry the paste until it begins to darken in colour and then add the sugar and fry for a further minute until the sugar has caramelised and the paste has darkened a little more. 4. Next de-glaze the pan with the fish sauce, 300ml of beef braising stock and bring to a simmer. Once simmering add the potatoes and continue to simmer for 10 minutes until the potatoes are beginning to soften. At this point add the pak choi, green beans and beef cheeks and use a little more braising stock if needed, then continue to simmer until all ingredients are softened and edible. 5. Lastly add all the herbs and gently toss them through the hot curry and then serve immediately, the curry should be loose, yet rich and spicy with a salty edge. Serve the beef cheek jungle curry in bowls with steamed jasmine rice, if you like top with crispy garlic, shallots and fresh chillies. The winter Mood Boosting recipe has been created by Sebby Holmes, Head Chef and owner of Farang and PAYST Read More The Independent high street Christmas sandwich and drink taste test How to host a dinner party for under £2 per portion Three new cookbooks worth buying, from James Martin to the Hairy Bikers Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes What does Saturday Kitchen’s Matt Tebbutt cook at home? Don’t throw away Thanksgiving leftovers - here’s what you can do with them

After the expiration of a federal program that provided funding for free meals for all students, nine states are picking up the tab for pupils' breakfast and lunch.