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Good morning. It looks like US private equity giant Apollo Global Management may face less competition in its

Singapore Airlines Ltd. shrugged off rising fuel costs to deliver its second-biggest quarterly profit on record as demand

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Ralf Schumacher has opened up about his brother Michael Schumacher’s accident nearly 10 years ago, simply stating: “Sometimes life isn’t fair.’ Seven-time F1 world champion Michael has not been seen publicly since suffering life-changing injuries in a near-fatal skiing accident in December 2013 in Meribel, France. Michael’s wife, Corinna, has insisted on keeping Michael’s medical condition private in the years since as he recovers at home in Switzerland. Ralf, who raced against Michael in Formula 1 from 1997-2006, has this week briefly spoken publicly about the accident and the impact it has had on the Schumacher family. “Sometimes life isn’t fair, unfortunately. We have to accept it,” Ralf told German outlet Bunte. “When I see his [Michael’s] kids, Gina-Maria and Mick, my heart smiles. If anyone in the family seeks my advice, I’m there. “They’re making their way.” Schumacher’s son Mick lost his F1 race seat at Haas last year and is now a reserve driver at Mercedes, who Michael drove for from 2010-2012. The Schumacher family lawyer, Felix Damm, detailed this week why no formal “final report” has ever been publicised on the Ferrari icon. “It was always about protecting private things,” Damm told German outlet LTO. “We considered whether a final report about Michael’s health could be the right way to do this. “But that wouldn’t have been the end of it and there would have had to be constantly updated ‘water level reports’ and it would not have been up to the family when the media interest in the story stopped.” Former Ferrari boss Jean Todt has a close relationship with the Schumacher family, revealing last year he has seen the German three times a week on some occasions – adding that the 54-year-old is in the “best of hands… surrounded by people who love him.” Todt also said as recently as last July that he still watches F1 races with Schumacher despite the German’s unknown medical state. “I don’t miss Michael, I see him,” Todt told German broadcaster RTL. “Yes, it’s true, I watch grand prix with Michael. But sure, I guess what I miss is what we used to do together.” Todt is a close friend of Schumacher’s since their time working together during a successful era at Ferrari, when the German won five of his seven world titles from 2000-2004. In April, an editor of a German magazine was sacked after the Die Aktuelle publication used artificial intelligence to produce fake quotes from Schumacher. The magazine was labelled “disgraceful” by fans online for depicting the AI responses as an “exclusive interview” on their 15 April front cover. In a Netflix documentary which aired in 2021 titled Schumacher, Corinna detailed how his family have dealt with the situation and continue to “get on with their lives.” “Michael is here. Different, but he’s here, and that gives us strength, I find,” Corinna said. “We’re together. We live together at home. We do therapy. We do everything we can to make Michael better and to make sure he’s comfortable. And to simply make him feel our family, our bond. And no matter what, I will do everything I can. We all will. “We’re trying to carry on as a family, the way Michael liked it and still does. And we are getting on with our lives. ‘Private is private’, as he always said. “It’s very important to me that he can continue to enjoy his private life as much as possible. Michael always protected us and now we are protecting Michael.” Read More Alpine provide update over Mick Schumacher seat for 2024 after test session F1 2023 season race schedule: When is the Brazilian Grand Prix? Michael Schumacher update: Lawyer explains lack of ‘final report’ on F1 star’s health Fernando Alonso, Aston Martin and a ‘miserable’ decline which could have consequences Max Verstappen gives blunt verdict on Sergio Perez’s Mexican Grand Prix crash Christian Horner drops Daniel Ricciardo hint as pressure mounts on Sergio Perez

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“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). 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The wait is finally over. Starbucks has officially unveiled its new menu items for the holiday season, complete with pink holiday cups. Beginning Thursday 2 November, coffee lovers will be able to order their favourite festive flavours from Starbucks, as well as one brand new drink offering. Making its return for the holiday season is the classic Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte, and Iced Sugar Cookie Almondmilk Latte. A new addition to the holiday menu is the Iced Gingerbread Oatmilk Chai, which takes the nostalgic flavour of gingerbread and combines it with creamy oatmilk and a blend of chai spices. The original Gingerbread Latte launched in 2000, and was a mainstay on the Starbucks holiday menu for nearly two decades. “It’s a love letter to gingerbread and ginger,” said Matt Thornton, senior beverage developer at Starbucks. “The gingerbread flavor amplifies the spice of the chai.” Starbucks stores in the United States that serve Oleato, Starbucks coffee infused with olive oil, will offer another new menu item - the Oleato Gingerbread Oatmilk Latte - for a combined flavour similar to freshly baked gingerbread and olive oil cake. “The combination of the Starbucks Blonde Espresso with the steamed oatmilk infused with olive oil is nice and balanced with the gingerbread syrup uplifting all those spice notes,” said Billy Altieri, senior product developer. “It’s cozy and warming with an enjoyable dash of holiday flavors.” To make matters even more festive, the American coffee chain debuted its design for this year’s holiday cups, which include a touch of pink. Bridget Shilling was the artist behind the 2023 holiday cup collection, which comes in four designs: party plaid, peppermint swirl, ribbon spool, and bauble wrap. Meanwhile, iced coffee cups come with ornament-inspired baubles and white sparkles. Each cup also features a gift tag to write notes or share a seasonal sentiment with friends or family. “When we were looking at trends when designing this year’s holiday, we kept seeing bright, bold, uplifting colours,” said Kristy Cameron, creative director at Starbucks. “We found that magenta alongside the holiday reds and greens lifts the traditional holiday colours and makes the red look even brighter.” The theme behind this year’s Starbucks holiday cup collection was “Share the Joy”, highlighting how the “shared human experience and togetherness” is what makes the season so special. “Starbucks red cups are like little wrapped gifts for our partners and customers,” Cameron said. “My hope is that they feel excitement and joy when they see the cups, and that they want to share them with family and friends.” As always, Starbucks included a few festive treats to its holiday menu. The gingerbread loaf, peppermint brownie cake pop, cranberry Bliss Bar, snowman cookie, and the sugar plum cheese danish are sure to get anyone in the holiday mood. Starbucks holiday beverages and pastries are available to order in the US beginning 2 November. Read More Four delicious ways to use up leftover pumpkin this Halloween Restaurant menus are spoiling eating out: ‘They’re supposed to entice, not humiliate’ Best burgers in London: Where to eat top patties in the city

While they might not be easy to tell apart, one mother has captured how differently her three children react after being given the same five ounces of milk. Jocelyn, who goes by the username @lesbi_honest_20 on TikTok, took to the platform to share a video of her triplets - daughters Willow and Eden, and son Juniper - along with the on-screen text: “When the same 5oz hits different.” She then filmed her children one by one, as Juniper was seen crying from still being hungry. Eden was relaxed with her bib on after having a full meal, while Willow managed to fall asleep with her eyes rolled back. “Took this while we waited for more milk to heat up for our hungry Juni boy!” Jocelyn captioned the TikTok. “It’s crazy how much they are growing into three unique individuals. I love learning more about them every day.” Since it was first posted on 19 October, the video has gained more than 11m views, with many people joking about how the triplets are a total representation of their moods. “The three stages of milk drunk,” one commenter joked. “We got the crier, the ‘I might be drunk’, and the one you have to carry home every time.” “Different reviews same restaurant,” another user joked. Some commenters mentioned how much Eden’s sleeping reaction made them laugh, with one commenter writing: “I wasn’t expecting the second one, so I was really surprised by the third.” @lesbihonest_20 Took this while we waited for more milk to heat up for our hungry Juni boy! Its crazy how much they are growing into 3 unique individuals. I love learning more about them ever day. #tripletsoftiktok #tripletmom #newbornbabies #fyp #triplets #tripletlife ♬ original sound - Lesbi_Honest_20 Another commenter agreed, adding: “Omg the third one just transcended.” In an interview with Today, Jocelyn revealed that her triplets’ reactions weren’t that uncommon compared what she’s witnessed before. “Juni is our biggest eater. He can eat and eat and eat. My wife was in the kitchen heating another bottle for him when I started recording,” she told the outlet. Jocelyn explained that the best way to describe baby Eden was exactly like how she acted in the TikTok: “Happy-go-lucky.” As for why baby Willow ended up falling asleep, the mother said it was because of how small she is compared to her siblings. “She’s our little peanut,” Jocelyn called Willow. “Five ounces for her is a lot.” However, she noted that Willow makes up for her small size with her outlandish personality, especially because she’s the oldest. “Willow came out first. She’s been giving side eye since the day she was born, and has to know what is going on with everyone. She’s our nosey Nancy,” Jocelyn told Today. “The NICU nurses used to joke that Willow was judging them!” The triplets’ differences don’t stop with their eating habits either, as Jocelyn mentioned that the babies vary with their sleeping habits too. She explained that Willow is her morning person, Eden is her night person, and Juniper isn’t either and is “somewhere in the middle.” “Eden is up until 2am and then she’s grumpy when she wakes up and won’t even look at you until after 11,” Jocelyn said. “It’s actually kind of funny. That girl is not a morning person.” The Independent has reached out to Jocelyn for comment. Read More Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third