George Russell found his way back to the top spot with an impressive victory in a thrilling Austrian Grand Prix, but as he sunk some champagne, many of his rivals were itching to escape after wilting in the heat. Lawrence Barretto selects his winners and losers from the Red Bull Ring.
Just two weeks on from their victory in Barcelona, Ferrari faced a more challenging weekend at the Austrian Grand Prix. Team Principal Fred Vasseur has shared an insight into why the team struggled on Sunday at the Red Bull Ring.
A significant upgrade package helped Red Bull fly at their home event in Austria, where Max Verstappen achieved a season-best result of P2.
Mercedes Team Principal Toto Wolff believes that Ferrari might "be running out of cost cap soon" as the Scuderia continue to bring upgrades to its 2026 challenger.
Updates from final day at Trent Bridge, starts 11am BST
Stokes announces England retirement | Email Cameron
We’ve had a couple people emailing in (get in contact here) about their thoughts from yesterday.
Liam (hello, Liam) doesn’t hold back: “I thought yesterday was a display of complete arrogance, in keeping with the shambles of the last couple of years.”
Continue reading...Modern AI systems are, in effect, a universal adviser to help people do harmful things. We’ll need to harness AI for defense, too
Earlier this week, national security agencies from the Five Eyes – that’s the rich, English-language-speaking countries club – jointly released a statement warning of the increasing cyber risks of AI models: in particular, their ability to autonomously hack into systems and networks. The statement was more measured than some of the breathless headlines about it, and the advice they gave is pretty much the standard advice everyone gives – albeit with newfound urgency.
Internet risks are nothing new, and cyber-attacks – both large and small – have been a significant issue since long before the current crop of generative AI models.
Bruce Schneier is a security technologist who teaches at the Harvard Kennedy School at Harvard University and University of Toronto’s Munk School
Continue reading...There are few things quite like a freshly stewing pan of caponata – here, I’ve made the glossy, sweet aubergines the star of a handy weeknight orzotto
I have a core caponata memory, and it doesn’t take place in Italy. It was during my first visit to the Globe theatre in London, which all felt very magical: Shakespeare, an open-air theatre, plus an open-air foyer with a huge, paella-style pan of freshly stewing caponata. I instantly regretted going for a substandard meal beforehand, because in this pan were the glossiest, sweetest-smelling aubergines (with a hint of sour), finished with celery, pine nuts and all the gubbins – I still regret not pushing through the fullness barrier and ordering a portion. Since then, I’ve eaten wonderful caponata and it remains one of my favourite Italian dishes. Here, I’ve incorporated the essence of it into a weeknight orzotto.
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