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Formula One boss Mohammed Ben Sulayem has defended historic sexist remarks on his personal website in which he allegedly said he does “not like women who think they are smarter than men” – and revealed that he was subjected to a racist slur as he campaigned to become FIA president. In a PA news agency interview, the 62-year-old Emirati – elected to the biggest job in motor sport in December 2021 – vehemently denied claims of misogyny and said he had been the target of an “inhuman” smear campaign. Ben Sulayem also compared Lewis Hamilton’s contentious championship defeat in 2021 to England’s 1966 World Cup final win against West Germany, following Sir Geoff Hurst’s controversial ‘offside’ goal, while reiterating his belief that Michael Masi – the man accused of denying Hamilton a record eighth world title – could return to the sport. In January, Ben Sulayem was quoted on an archived version of his old website saying that he does “not like women who think they are smarter than men, for they are not in truth”. At the time, the FIA said the comments, which date back to 2001, “do not reflect the president’s beliefs”. But personally addressing the remarks for the first time, Ben Sulayem told PA: “What did I say, if I said it? Let’s assume it was (me). I tell you exactly what it said. It says: ‘I hate when women think they are smarter than us’. But they hate when men think they are smarter than them. “Did I say we are smarter? No. Did I say they are less smarter? No. For God’s sake, if that is the only thing they have against me, please be my guest, you can do worse than that. “People can go back and see what has been said, and if I have said anything against women. In 117 years of the FIA, I am the only president who brought in a female CEO (Natalie Robyn). “I made the commission for EDI (Equality, Diversity and Inclusion), and I brought a woman in (adviser, Tanya Kutsenko). “There is disrespect to women if you say we have to have 30 per cent (female staff). You bring them in on merit and credibility. And that is why they are there. “Look at Bernie Ecclestone’s wife. (Fabiana Ecclestone, Vice-President for Sport in South America). She is one of the most active. They said that I brought her in because of the support from Bernie. But Bernie doesn’t have any connection with any votes. He has no power over them.” Ben Sulayem took the unprecedented decision to relinquish the day-to-day running of F1 in February after he clashed with the sport’s American owners Liberty Media over the introduction of an 11th team and questioned the valuation of the sport. A month later his son, Saif, died in a road traffic accident in Dubai. In April, further allegations emerged after the Daily Telegraph reported that Shaila-Ann Rao – the FIA’s former interim secretary general for motorsport – wrote a letter to the governing body accusing Ben Sulayem of sexist behaviour. “When we opened a position as CEO, Shaila-Ann wanted to be the CEO,” continues Ben Sulayem. “I could not get involved. I said, ‘Shaila, you are good, go through with the process’. We had 150 applications, and everybody went through that process.” Ben Sulayem then reaches for his phone to reveal a WhatsApp message he claims to be from Rao thanking him for hosting her at the Italian Grand Prix earlier this season. He adds: “I don’t want to do any comment. But that is from September. Sexism, please! Do they have anything else? Why don’t they come and confront me?” Ben Sulayem continues: “The attack on me earlier this year was inhuman, with the tragedy that I had. I would love that if I did these things that I was accused of, you sit with me, challenge me and confront me. But don’t fabricate and throw things at me, and then when I tell you to prove it, you run away and don’t come back. That is not the way.” Asked if he was being targeted, the former rally driver, who is midway through a four-year term, replies: “Yes. Because I am doing the right thing. “Imagine in my campaign, in Europe, that someone said to me: ‘Don’t ever think we will accept our president of the FIA to be an Arab Muslim with the name of Mohammed’. “I laughed because I knew how to beat him – by winning. But my Christian team were so upset with him. I said, ‘no, leave it, please, this is something I expect from them’. But can we go back to work? And work for the passion that we love, which is motorsport, and improve it?” Ben Sulayem succeeded Jean Todt five days after Hamilton was sensationally denied a record eighth world title at the 2021 season finale in Abu Dhabi. Race referee Masi’s failure to imply the correct rules left Hamilton at the mercy of Max Verstappen. The Dutchman took the championship in the desert before quickly racking up another two titles in his all-conquering Red Bull. Hamilton has not won a race since. A subsequent FIA investigation blamed “human error” before Masi was removed from his post. However, the governing body stopped short of a public apology to Hamilton. “I always apologise, but I cannot apologise for something which was done before my time,” said Ben Sulayem. “OK, I will do the apology, but I will bring Michael Masi again. Do you think that is right? “The poor guy is a person who has been attacked and abused. Michael Masi went through hell. Hell! And if I see there is an opportunity that the FIA needs, and Michael Masi is the right person, I will bring him. “I even had people threatening me to kill me because I had the power to change it (the result). But I said to them: ‘Sorry, the World Cup of 1966, England against Germany, was that correct? Did they change it? No.’ Did they give it to Germany? Nein.” Read More How Max Verstappen compares to Formula One greats after record-breaking season Lewis Hamilton cannot wait for season to end after qualifying 11th in Abu Dhabi George Russell fastest as rookies handed chance in first Abu Dhabi practice Class action lawsuit filed over farcical start to Las Vegas Grand Prix F1 fans spark chaos with brawl at Abu Dhabi Grand Prix IndyCar champion admits breaching McLaren contract in £18m lawsuit over F1 seat

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

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