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No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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There’s no place like home. For most of the Formula 1 grid, a return to familiar comforts at a much-loved circuit is something to behold, thrive and revel in. In fact, it’s only the Haas pairing of Nico Hulkenberg and Kevin Magnussen and the Alfa Romeo team of Valtteri Bottas and Zhou Guanyu who have not basked in such an experience in 2023. But all eyes for Zhou – Formula 1’s first Chinese driver in its 73-year history – now point firmly towards 21 April 2024. The sport’s return to one of the world’s powerhouses has, four times, been put on hold due to the pandemic – both the world-altering event itself and the country’s controversial zero-covid policy in the aftermath. Yet next year will see the Shanghai International Circuit host once more; all that was left was for Zhou’s presence to be confirmed. That came on Thursday morning. Ahead of the Singapore Grand Prix, the 24-year-old penned a one-year extension with Alfa Romeo to race with the Sauber-works team for a third-straight year. F1’s worldwide popularity boom has not diverted past China – and next spring we will see the full impact of Zhou’s spot on the grid. “It’s the dream fulfilled – the first Chinese driver in F1, it’s a huge thing for a massive country like us,” Zhou tells The Independent. “So many more Chinese fans are engaged in F1 compared to the past, obviously me getting into the sport means more people follow the races. “The pressure started two to three years ago, so it’s no longer a surprise. I’ve been through that period. I’m fine with the pressure. Now, it’s all about having a good example to set and inspire younger generations.” That pressure, both from the fanbase and within the paddock itself, is inescapable. Just ask Nyck de Vries: a Formula 2 and Formula E champion, he was ruthlessly axed from his AlphaTauri seat in July after just 10 races. For all the riches of the globe-trotting spectacle, F1 remains undeniably cut-throat. Yet you won’t see Zhou having too much sympathy. “There’s a lot of pressure in Formula 1,” he states. “Only winners stay in this sport. If you can’t perform, if you’re outperformed by others, you’re going to lose the seat. That’s the reality. It’s the way everyone lives. The pressure is there, you don’t have a lot of time and you’ve really got to get on with it. “If you can’t do that, then you won’t stay here for long.” Zhou’s performances behind the wheel of a struggling Alfa car this year – languishing ninth in the Constructors’ Standings no less – have clearly impressed enough for a third bite at the cherry. Four points from 14 races would, typically, be a topic of major concern. Yet with experienced team-mate Bottas only two points up the standings, it is difficult to place too much blame on the drivers in the cockpit. With Audi’s takeover looming large for 2026, work is hurriedly being done in the background. “The results have been difficult to take,” he says. “We didn’t expect Aston Martin and McLaren to be so fast this year. It basically means we are fighting for two positions every week. My total points don’t show how much I’ve improved as a driver. I made some mistakes last year, but this year it’s more about the car.” Zhou’s assuredness stems from a childhood of contrasts: his formative years spent in the hustle and bustle of Shanghai, followed by time as a teenager in the Steel City. Learning a new language and new culture, he went by the name of Steven at Westbourne School in Sheffield. “The culture and language are obviously completely different,” he says. “The education system too…” He pauses. He reflects on memories which quickened his acclimatisation process. “While in Sheffield, I really enjoyed playing pool. Not snooker, that’s more difficult! But also I was very surprised at how many Chinese people were going to university in Sheffield and at how many shops and restaurants there are. It’s quite far from London but you don’t feel like you’re too far out! Everyone was very laid back.” His ascension to F1 came as something of a surprise. Three seasons spent with the Alpine Academy in F2 – with a 2021 finish of third his best showing – saw Alfa come calling. He scored a point on his F1 debut in Bahrain last March. His start was impressive. But then came Silverstone. “It definitely set me back,” Zhou says now, recalling the time his Alfa spun upside-down towards a barrier at the start of the British Grand Prix. Miraculous images with a miraculous outcome: Zhou barely had a graze on him. “It happens. I recovered quite quickly mentally. It was just a shame because I had some very good momentum, I’d twice been in Q3, but I had to have a recharge afterwards. It wasn’t too bad.” Zhou is not one to reminisce too much. Everything is possible for the Chinese driver with a slice of Sheffield inside him. Audi’s arrival in less than three years is “still so far away.” However, he does admit: “Hopefully I can stay when Audi come.” But that’s in the distant future. For now, it’s on to this weekend and the twists and turns of Marina Bay. Read More Alfa Romeo confirm driver line-up for 2024 F1 season Max Verstappen breaks new ground with record victory at Italian Grand Prix Max Verstappen tells Toto Wolff to focus on Mercedes after snipe Hamilton labels Marko’s comments about Perez ‘completely unacceptable’ Sebastian Vettel refuses to rule out return to Formula 1

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By Nupur Anand NEW YORK JPMorgan Chase CEO Jamie Dimon blasted stricter capital rules proposed by U.S. regulators,