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

The holidays are supposed to be the happiest time of the year—though your wallet might

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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