This year’s Formula 1 season has already been ramped up to fever pitch by jaw-dropping performances from Lewis Hamilton. But the star of the Vodafone McLaren Mercedes team isn’t ready to kick back and relax just yet. He’s determined to ascend the podium at the Italian Grand Prix on September 14th and says, “Monza is unique: you can literally feel the history of the place, and it is really, really close to my heart. Lewis kicked off the 2008 season in scorching style when he won the first Grand Prix in Melbourne, having qualified on pole. Despite dramatically destroying his car in practice and having to drive under a spare chassis, he still managed to roar into third place in Bahrain, and was back on the podium yet again at the Spanish Grand Prix. But for F1 fans, the best is yet to come. Lewis and teammate Heikki Kovalainen are locked in tight with each other and that promises double trouble for all-comers both at Monza and at the Singapore Grand Prix on September 28th. The latter event especially marks a milestone in F1 history, being the first ever F1 GP to be raced at night. But why read about that here when you can hear Lewis tell you about it himself? Our exclusive podcast features the F1 superstar giving the inside track on his amazing last ditch triumph at Monaco, and his thoughts on the rest of the season—not to mention a crafty peek at some of the pictures he keeps on his mobile. Hit the link below and be first past the flag with the hottest Hamilton hype.

Since the rumblings of economic uncertainty were first felt two years ago, cash concerns have prompted a rapid rise in the trend for so-called ‘Al Desco dining’. In order to cut costs, nearly half of Britain’s workers now regularly eat at their desks, and one in ten do so every day. 40% of people say they now eat Al Desco. Two thirds of them say it’s because it saves time and a third say it’s because it saves money. A side-effect of all this self sufficiency is that we’re inadvertently rediscovering the joys of the classic British sarnie. And we’re finding out too that we can eat like royalty without having to spend a king’s ransom. Cheese and pickle and the BLT are the UK’s joint favourite sarnies according to the research by I Can’t Believe It’s Not Butter. Traditional English fillings have clearly not gone out of style, despite the abundance of exotic flavours seen in chains throughout the country, as ham and cheese and egg and cress came third and fourth respectively. But what about those among us who want to create gourmet sandwiches for under a fiver? Watch our video podcast below for all you need to know about shopping at the beginning of the week to create a ‘capsule sandwich wardrobe.’ Learn which ingredients go together, how to pick the fillings that won’t go off between purchase on a Monday and the Friday eat, plus everything you need to create the perfect lunchbox….

The sandwich was born and ‘bread’ in Britain, and our love of sarnies is famous the world over. Concerns about cash in recent times have prompted a swing away from buying pricey shop-bought sandwiches and back to making our own. More and more people are packing their own lunches and eating them ‘al desco’ at work, and in doing so they’re inadvertently rediscovering the joys of the classic British sarnie. And, if it needed to be said, schoolkids love them too. Cheese and pickle and the BLT are the UK’s joint favourite sarnies according to the research by I Can’t Believe It’s Not Butter. Traditional English fillings have clearly not gone out of style, despite the abundance of exotic flavours seen in chains throughout the country, as ham and cheese and egg and cress came third and fourth respectively. But what about those among us who need to create the perfect school lunchbox on the go? Our video podcast will give busy mums ideas on how to provide suitable school sarnies, from a nutritional and simplicity point of view. We’ll be sharing tips about how to make sure the kids polish off all your handiwork and don’t spend the rest of the afternoon hungry and snacking when they get home before dinnertime.

Since the rumblings of economic uncertainty were first felt two years ago, cash concerns have prompted a rapid rise in the trend for so-called ‘Al Desco dining’. In order to cut costs, nearly half of Britain’s workers now regularly eat at their desks, and one in ten do so every day. 40% of people say they now eat Al Desco. Two thirds of them say it’s because it saves time and a third say it’s because it saves money. But, as people increasingly shun pricey shop bought sandwiches in favour of making their own, the nation is inadvertently rediscovering the joys of the classic British sarnie. Cheese and pickle and the BLT are the UK’s joint favourite sarnies according to the research by I Can’t Believe It’s Not Butter. Traditional English fillings have clearly not gone out of style, despite the abundance of exotic flavours seen in chains throughout the country, as ham and cheese and egg and cress came third and fourth respectively. But what about those among us who want to make the most out of our lunchbox and ‘al desco’ dining? Our video podcast will show you how you can also make it into a networking experience with your colleagues. We’ll be discussing suitable etiquette for that most confusing of appliances – the office fridge – and what are no-go foods for the office environment. The podcast will also be sharing hints and tips on transforming your desk environment for your lunch hour, to feel as though you have left the office, even when you haven't.

Many of us have been and are the subject of much playground torment, this can be a very distressing time, for the both the parent and the chid that is going through this. Being bullied can often lead to feelings of worthlessness, but that does not mean that one-day you cannot amount to a great success. TV presenter and style guru Gok Wan shares his experiences of being bullied at school and offers advice on how to combat the situation.

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