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Lewis Hamilton finished only 15th in practice on a troubling day for the home favourite at the British Grand Prix. As a dominant Max Verstappen carried over his crushing form to a sizzling Silverstone by completing an ominous practice double, Hamilton’s Mercedes team laboured in the heat. Hamilton finished 12th in the opening running, and then ended the day three places further back, 1.2 seconds adrift of Verstappen. Fellow Briton George Russell was a few places better off in 12th in the other Mercedes. Carlos Sainz took second for Ferrari, 0.022 sec behind Verstappen, with Alex Albon an impressive third in his Williams. Red Bull’s Sergio Perez finished fourth, with Albon’s Williams team-mate Logan Sargeant fifth. Verstappen, a winner at seven of the opening nine rounds of a one-sided campaign, has already established a commanding 81-point lead in his pursuit of a hat-trick of world championships. The Dutch driver cruised to the chequered flag a week ago at Red Bull’s home race in Austria, and he will head into the remainder of the weekend as the driver to beat following an emphatic start at Silverstone. Hamilton has won seven of the last 10 races staged here, but the Mercedes man will have to upset the odds to add to his tally on Sunday. Hamilton has a new front wing as Mercedes hope to claw back the deficit to their rivals. But their star driver was on the radio complaining about the bouncing his machine was suffering from, while Russell was also on the intercom to bemoan his unruly Mercedes. “I have no grip,” reported Russell. “The car is sliding all over the place.” Hamilton is in the midst of another up-and-down campaign. He arrived at the last round in Spielberg following consecutive podium finishes, but Mercedes struggled at the Red Bull Ring. Hamilton crossed the line in seventh and was demoted to eighth following a second timed penalty, and on the evidence of practice, he may be braced for another underwhelming weekend. Despite the threat of action from Just Stop Oil protesters, both practice sessions passed off without incident. However, F1 bosses, Silverstone and Northamptonshire Police remain on high alert that a protest could yet disrupt qualifying on Saturday and Sunday’s 52-lap race where 150,000 spectators are expected to attend. Elsewhere, Lando Norris was only 14th for McLaren, while Charles Leclerc finished rooted to the bottom of the order. The Monegasque was ruled out of the second running with an electrical failure on his Ferrari. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton promises to keep his cool on team radio after Austrian flashpoint Lewis Hamilton defends casting ‘iconic’ Brad Pitt as F1 driver in new film Max Verstappen hints he may retire from Formula One unless calendar reduced

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Seahawks wide receiver Dee Eskridge was suspended by the NFL for the first six games of the 2023 season, further highlighting a major draft mistake.Every team has NFL Draft what-ifs, some bigger than others.For the Seahawks, at this very moment, the biggest regret has to come in the form of ...

Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

New Zealand’s new government will seek advice on whether to undertake deeper reforms at the central bank in