Lewis Hamilton has denied seeking a blockbuster move to Red Bull – and claimed it was instead Christian Horner who approached him. Hamilton accused Horner of being “lonely” and “stirring” the pot, following the Red Bull team principal’s claim ahead of this weekend’s season finale in Abu Dhabi that the British driver’s camp inquired about a seat alongside Max Verstappen at the grid’s all-conquering team. A front-footed Hamilton, who signed a two-year contract extension to remain at Mercedes until the end of 2025 in August, also said Verstappen would not want him as a team-mate. Asked if he approached Red Bull about joining them, Hamilton, 38, replied: “No. I did not. “I have checked with everyone in my team and nobody has spoken to them. However, he (Horner) did reach out to me earlier on in the year about meeting up. “I picked up my old phone which I found at home. It has my old number. I switched it on, and hundreds of messages came through, and one was from Christian to get together and have a catch-up at the end of the season. “He didn’t say (it was about driving for them). He just said about having a catch-up. “I replied to him (Horner) on my new phone. It was quite late on that I found his message. It was from earlier on in the year, and it was months later (that I replied). “I just said, ‘congratulations on the amazing season and I hope we are able to compete with you soon’, and he replied repeating the same thing. “If you really think about it, there are a lot of people here that like to drop my name in conversations because they know it will make waves and if you are a little bit lonely, and are not getting much attention, that is the perfect thing to do, just to mention my name. He is stirring things.” Hamilton is set to bring the curtain down on a second winless season. Verstappen has won the last three world championships and heads into the final round with a remarkable 18 wins from 21. Hamilton has described the Dutchman’s machine as the fastest ever seen in Formula One. “I would be more than happy to race against Max in the same car,” added Hamilton. “That would be wonderful. But I don’t think he wants me to be his team-mate.” Hamilton has been with Mercedes since 2013, and has said on numerous occasions that he could not envisage being at another team. He continued: “I have so much respect for (team principal) Toto (Wolff). “We have a great relationship. And I spoke to him when the story broke. I wanted my team to know because if people think those things (about leaving) it is never positive. Hopefully signing with them has shown my commitment to the team. “Let’s be realistic, every single driver here dreams of being in a winning car. In my younger days, when I had not had a lot of success, joining Red Bull would have been more attractive to me. “We have had two really difficult years, and if we were able to beat that Red Bull, that would be a way better feeling than just stepping into the best car. “That wouldn’t do much for me – stepping into a car that has been the most dominant of all time – but working with my team to beat them. That would be better for my legacy.” Read More Class action lawsuit filed over farcical start to Las Vegas Grand Prix Toto Wolff fuelled by ‘personal anger’ to help Lewis Hamilton win eighth title On this day in 2010: Sebastian Vettel becomes youngest ever F1 world champion ‘He’s stirring things!’ Lewis Hamilton takes aim at Christian Horner Toto Wolff and Fred Vasseur face punishment over ‘swearing’ in Las Vegas Why are Lewis Hamilton and Max Verstappen missing first practice in Abu Dhabi?

A freight train derailed in the Gotthard tunnel in Switzerland, blocking passage through a key route linking Northern

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Egypt has announced the discovery of two of the largest workshops ever used to mummify human and animal corpses in ancient times.

LOUISVILLE, Ky.--(BUSINESS WIRE)--Jun 5, 2023--

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If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

Australia's native forests are facing a critical challenge: the constant threat of deforestation. These rich

Nintendo just added support for passkeys. When you set one up on your account you’ll

SEATTLE--(BUSINESS WIRE)--Sep 1, 2023--

The cost of a full English breakfast fell for the third time in five months as food inflation