The 2023 Emilia-Romagna Grand Prix has been called off due to flooding at Imola. Heavy rain in the area forced Formula 1 personnel to be asked to leave the paddock on Tuesday, with race officials confirming the cancellation on Wednesday. Italian authorities had issued flood and landslide warnings as the rising level of water in the Santerno river, which runs close to the Autodromo Enzo e Dino Ferrari, threatened the circuit. While the paddock remained free from flooding on Wednesday morning, car parks and other areas nearby have been caught in the deluge as F1 staff were advised not to travel to Imola. And with heavy rain not expected to cease until Thursday, organisers were left with no choice but to call off the sixth race of the season. At least three people in the region of Emilia-Romagna have been killed in the flooding, with more than 5,000 evacuated from their homes. Ferrari said in a statement: "Our thoughts and sympathies are with the people of Emilia-Romagna and Marche as they deal with the destruction caused by the heavy rain and flooding currently affecting the area." After Max Verstappen’s dominant win in Miami, F1 season is now set to continue with the Monaco Grand Prix next weekend. Read More When is the next F1 race of the season? Red Bull chief takes swipe at Mercedes for trying to poach lead designer ‘Best driver in the world’ needs more than just a Formula One title, claims rival championship boss

Gumbo is a Louisiana institution. Fusing together flavours from the state’s Creole and Cajun heritage, it’s traditionally a deeply-flavoured stew. After exploring southern Louisiana, this is Gordon Ramsay’s version of a traditional gumbo… Chicken andouille gumbo with rice Serves: 8 Ingredients: For the braised chicken: 4 boneless, skin-on chicken breasts 4 bone-in, skin-on chicken legs, thighs attached 1 tsp freshly ground black pepper 2½ tsp kosher salt, divided 2 tbsp grapeseed oil 4 garlic cloves, crushed 3 celery stalks, diced 2 yellow onions, diced 8 cups chicken stock 3 sprigs thyme 3 spring onions, trimmed and chopped 1 lemon, cut in half, seeds removed For the gumbo base: 227g andouille sausage, cut into 1.3cm-thick slices 108g unsalted butter 125g all-purpose flour 2 celery stalks, finely diced 2 garlic cloves, minced 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 yellow onion, finely diced 1 tsp kosher salt 1 tsp cayenne pepper ½ tsp freshly ground black pepper 2 tbsp hot sauce For the rice: 341g white rice 946ml water 2 sprigs thyme, picked 2 tsp kosher salt Method: 1. Make the braised chicken: Season the chicken with the pepper and two teaspoons of the salt. In a large pot over medium heat, add the oil. Once the oil is shimmering, sear the chicken on all sides until golden brown, about 10 minutes. Be careful not to overcrowd the pan, and work in batches if necessary. 2. Remove the chicken from the pan and add the garlic, celery, and onions. Cook in the chicken fat until the vegetables begin to caramelise. Season with the remaining salt. 3. Add the chicken back to the pot and cover with the chicken stock. Add the thyme, scallions, and lemon halves and bring to a simmer. Continue cooking on a low heat until the chicken is tender and can easily be pulled apart, about one hour. 4. Remove the chicken from the stock and shred the meat from the bones. Cover the chicken and refrigerate until ready to use. Strain and reserve the chicken stock and discard the vegetables and thyme. 5. Make the gumbo base: In another large pot over a medium heat, add the andouille sausage and cook until the fat has rendered and the sausage has crisped. 6. Use a slotted spoon to remove the sausage from the pot and set aside on a paper towel–lined plate. 7. To the fat in the pot, add the butter. Once the butter is completely melted, add the flour and mix until a thick paste forms to make a roux. Reduce the heat to medium-low and continue cooking, stirring constantly until the roux has turned a very deep brown, about 30 to 45 minutes. 8. Add the celery, garlic, bell peppers, and onion. Continue cooking until the vegetables are softened, about five minutes. Season with the salt, cayenne, and black pepper. 9. Add the reserved chicken stock and the hot sauce and bring to a simmer. Continue cooking on low until the gumbo base has thickened, about 30 minutes. 10. Make the rice: In a medium pot over a medium heat, add the rice, water, thyme and salt and bring to a boil. Cover and reduce to a simmer. Cook until all the moisture has evaporated, about 20 minutes. Fluff the rice with a fork just before serving. 11. Add the pulled chicken and andouille sausage to the gumbo and serve with the rice. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort

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