The 2023 Formula 1 season is heading into its final stretch of races and Red Bull have dominated throughout much like they did in the back end of 2022. This year sees 23 races held in a record-breaking calendar, as Max Verstappen is on the verge of three in a row following back-to-back World Championship triumphs. Lewis Hamilton and his Mercedes team have found further improvements so far this year following a disappointing 2022 season. Meanwhile Ferrari are struggling to match their strong start to 2022. There are new faces on the grid too - such as Oscar Piastri and Logan Sargeant - and all 20 drivers will be itching to get back on track after a three-month break with the official pre-season test in Bahrain before the first race of the season a week later. This year’s biggest shake-up so far came mid-season when AlphaTauri driver Nyck de Vries was dropped almost immediately after Silverstone as he failed to impress the higher-ups at Red Bull. He has been replaced by returning favourite Daniel Ricciardo. Here is everything you need to know. What is the 2023 F1 calendar? ROUND 1 —BAHRAIN Bahrain International Circuit, Sakhir - 3-5 March ROUND 2 - SAUDI ARABIA Jeddah Corniche Circuit - 17-19 March ROUND 3 - AUSTRALIA Albert Park, Melbourne - 31 March-2 April ROUND 4 - AZERBAIJAN (sprint weekend) Baku City Circuit - 28-30 April ROUND 5 - MIAMI Miami International Autodrome, Hard Rock Stadium - 5-7 May ROUND 6 - EMILIA ROMAGNA CANCELLED Imola Circuit - 19-21 May ROUND 7 - MONACO Circuit de Monaco - 26-28 May ROUND 8 - SPAIN Circuit de Barcelona-Catalunya - 2-4 June ROUND 9 - CANADA Circuit Gilles Villeneuve, Montreal - 16-18 June ROUND 10 - AUSTRIA (sprint weekend) Red Bull Ring, Spielberg - 30 June-2 July ROUND 11 - GREAT BRITAIN Silverstone Circuit - 7-9 July ROUND 12 - HUNGARY Hungaroring, Budapest - 21-23 July ROUND 13 - BELGIUM (sprint weekend) Circuit de Spa-Francorchamps - 28-30 July ROUND 14 - NETHERLANDS Circuit Zandvoort - 25-27 August ROUND 15 - ITALY Monza Circuit - 1-3 September ROUND 16 - SINGAPORE Marina Bay Street Circuit - 15-17 September ROUND 17 - JAPAN Suzuka International Racing Course - 22-24 September ROUND 18 - QATAR (sprint weekend) Lusail International Circuit, Lusail - 6-8 October ROUND 19 - UNITED STATES (sprint weekend) Circuit of the Americas, Austin - 20-22 October ROUND 20 - MEXICO Autodromo Hermanos Rodriguez, Mexico City - 27-29 October ROUND 21 - BRAZIL (sprint weekend) Interlagos Circuit, Sao Paulo - 3-5 November ROUND 22 - LAS VEGAS Las Vegas Street Circuit - 16-18 November ROUND 23 - ABU DHABI Yas Marina Circuit - 24-26 November When and where does the 2023 F1 season start? The first race of the season, the Bahrain Grand Prix, takes place from Friday 3 March - Sunday 5 March at the Bahrain International Circuit in Sakhir. Qualifying on Saturday 4 March starts at 3pm (GMT) with the race on Sunday also at 3pm (GMT). When is pre-season testing? Pre-season testing takes place at the Bahrain International Circuit the week before the first race, from Thursday 23 February - Saturday 25 February. Running will take place between 7am and 4:30pm (GMT) on each of the three days. There will be an hour’s break midway through each session for lunch. Each driver will have one-and-a-half days worth of time in the car. How can I watch it online and on TV? The Bahrain Grand Prix, as well as pre-season testing, will be broadcast live on Sky Sports in the United Kingdom. Sky Sports subscribers can watch pre-season testing on the Sky Go app. If you’re not a Sky customer you can grab a NOWTV Day Pass here to watch without a subscription. We may earn commission from some of the links in this article, but we never allow this to influence our content. This revenue helps to fund journalism across The Independent. What has been said? Max Verstappen has challenged Lewis Hamilton and Mercedes to raise their game and provide him with the championship battle that Formula One needs. Verstappen ran away with last season’s title, winning 15 of the 22 races, to secure his second championship with four rounds to spare. In contrast, Hamilton, in his under-performing Mercedes, endured the worst year of his career as he failed to win a race and finished 214 points adrift. But when addressing the prospect of renewing his rivalry with Hamilton at Red Bull’s season launch in New York, Verstappen, 25, said: “In the interest of the sport you always want the teams to be super-close. “I do think it was close last year, but as a team we executed a lot of things better than the others and that was why the points gap was so big. I never felt, apart from two or three races, that we absolutely dominated. But for the general interest of Formula One, everyone wants a title battle with multiple teams involved.” What are the driver line-ups for 2023? RED BULL Max Verstappen Sergio Perez FERRARI Charles Leclerc Carlos Sainz MERCEDES Lewis Hamilton George Russell ALPINE Esteban Ocon Pierre Gasly McLAREN Lando Norris Oscar Piastri ALFA ROMEO Valtteri Bottas Zhou Guanyu ASTON MARTIN Fernando Alonso Lance Stroll HAAS Kevin Magnussen Nico Hulkenberg ALPHATAURI Yuki Tsunoda Daniel Ricciardo/Liam Lawson WILLIAMS Alex Albon Logan Sargeant *italics represents new addition to the grid/change of team Read More F1 given new deadline by Felipe Massa’s lawyers – who label Lewis Hamilton title a ‘sham’ Red Bull chief apologises to Sergio Perez over ‘offensive remark’ The rise of Oscar Piastri: A genuine rival for Lando Norris at last Poignant Netflix film captures the many facets of legendary Schumacher What happened to Michael Schumacher and what’s latest health update? Schumacher’s F1 career highlights as Netflix documentary is released

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I didn’t grow up eating crab, but I absolutely love the sweetness, which you can’t really get from any other seafood,” says former Bake Off winner Nadiya Hussain. “This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.” Crab bhuna Serves: 4 Ingredients: Oil, for frying 4 cloves of garlic, crushed 2 red onions, finely diced 2 red peppers, finely diced 3 mild red chillies, finely diced 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g green beans, finely sliced 3 x 145g tins of shredded crab meat in brine, drained Large handful of chopped fresh coriander Method: 1. Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden. 2. Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left. 3. Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes. 4. Take off the heat, add the chopped coriander and mix through to serve. Saag aloo chicken jalfrezi “This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all,” says Hussain. “This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.” Serves: 4 Ingredients: Oil, for frying 3 dried red chillies 4 cloves of garlic, thinly sliced 400g tin of cream of tomato soup 1½ tsp salt 4 tbsps brown sauce 4 tbsp art masala mix 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin of potatoes, halved 200g cooked chicken 80g fresh baby spinach Handful of fresh coriander 2 spring onions, thinly sliced For the art masala mix: 28g cardamom pods 3g bay leaves 34g fennel seeds 100g cumin seeds or ground cumin 38g ground cinnamon 100g ground turmeric 44g chilli powder 200g curry powder Method: 1. To make the art masala mix, use a spice grinder. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Whack them in and blend to a fine powder, then pour out into a large bowl. Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well-blended. Now for the cinnamon. I prefer to use ground cinnamon as it’s readily available and will save you from having to crush something quite hard – why should we if we don’t need to? Add to the bowl and mix. Chuck in the ground turmeric and mix. Add the chilli powder and mix. Lastly, add the curry powder and give everything a good stir. Transfer into a jar or jars and you are ready to go! 2. Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown. 3. Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. 4. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan. Take off the heat and stir in the spinach until just wilted. 5. Serve the curry immediately with the coriander and spring onion sprinkled over. Milk fudge flapjack “This includes two of my favourite things and I have made their worlds collide,” says Hussain. “Flapjack – sticky, sweet and oaty – topped with a spiced Indian milk fudge. Why have one world when you can build a bridge between two?” Makes: 12 Ingredients: For the flapjack: 250g unsalted butter, plus extra for greasing the tin 180g golden syrup 180g caster sugar 500g porridge oats 2 tsp almond extract For the milk fudge: 60g unsalted butter 200ml double cream 60g caster sugar 6 cardamom pods 100ml condensed milk 250g semi-skimmed milk powder, blitzed in a processor to remove any lumps 100g toasted almond flakes Method: 1. For the flapjack, start by putting the butter, golden syrup and caster sugar into a pan and warming it all through until the butter has melted and sugar dissolved. Take off the heat. 2. Preheat the oven to 160C fan and line and grease the base and sides of a 20cm square cake tin. 3. Add the oats to a bowl, pour in the melted butter/sugar mix and add the almond extract. Stir the mixture till everything is well combined. Tip into the prepared tin and flatten, making sure to pat down so everything is well compressed. 4. Pop into the oven and bake for 30 minutes. When the flapjack is ready, it will be golden around the edges and lighter in the centre. Take out and leave to cool completely, then chill in the fridge so we have a firm base for our fudge to sit on. 5. For the milk fudge, put the unsalted butter, double cream and caster sugar into a pan and mix till the sugar has dissolved. 6. Crush the cardamom pods, remove the husks and crush the black seeds. Add to the sugar mix. Stir in and then add the condensed milk and semi-skimmed milk powder. Bring to a gentle simmer over a medium heat and keep stirring till the mixture is thick and coming away from the sides of the pan. 7. Spoon the mixture right on top of the flapjack and press into an even layer. Sprinkle over the toasted almond flakes and press them in. 8. Leave to cool in the tin and then leave to chill in the fridge. Cut into squares and they are ready. ‘Nadiya’s Simple Spices’ by Nadiya Hussain (Penguin Michael Joseph, £26). 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