WhatsApp just launched a feature that was on many users' wish lists: the ability to

Junkrat has received some changes in the Overwatch 2 PVP beta. Here's everything in detail and some thought behind why the changes were made.

Manchester United goalkeeper Andre Onana believes referee Simon Hooper and VAR were right not to award Wolves a last-gasp penalty in Monday night’s Premier League clash at Old Trafford. United opened their league account for the season in unconvincing fashion as Raphael Varane’s header 14 minutes from time was enough to earn a 1-0 victory that was barely deserved. Indeed, it looked like Wolves might get the chance to equalise from the penalty spot at the death when debutant Onana appeared to clatter into Sasa Kalajdzic, but the goalkeeper got away with it. Wolves boss Gary O’Neil said Onana tried “to take the centre-forward’s head off” and claimed Premier League referees’ boss Jon Moss apologised to him for the decision after the match. But asked if it was a penalty, Onana said: “No, goalkeepers make decisions, sometimes you are right, sometimes you are not. “I made a decision and I am responsible for everything. For me it was contact between two big guys and nothing happened. But for us, the most important thing was to win and I am happy for the victory. “Of course I was confident (it would not be given).” Onana made his Premier League debut following his summer move from Inter Milan. The Cameroon international, who worked with Erik Ten Hag at Ajax, has big boots to fill following on from David De Gea, and his style differs greatly from the Spaniard as he likes the ball at his feet. But he insists it is a case of him adapting to his new surroundings rather than the United defence changing their game. “Listen, I think I’m playing with some of the best defenders in the world because playing for Manchester United is not something easy,” he said. “I think I’m the one who has to adapt because United is a very big club and I’m proud to be able to perform here and proud to play alongside these defenders and if something has to change, I think we will do it. “At the moment everything is going right and we just have to continue working like this and I think it will be OK by the end of the season.” Few will have seen a performance like this coming from Wolves, whose plans for the season were thrown into disarray last week when boss Julen Lopetegui left, just five days before their opener, with O’Neil coming in. O’Neil, who was sacked at Bournemouth after keeping them in the English top flight last season, will have been thrilled at what he saw as his new side put in a slick counter-attacking display that had United on the run for the majority of the game. But old failings returned as they could not score with any of the 23 shots they had, which will have brought back memories from last season, where they registered just 31 times. “I think we keep doing more like today,” O’Neil said. “My initial thoughts around them not scoring enough goals last year was, we need to arrive in good areas, with good numbers more. “We have enough talent in the group so if we arrive in good numbers, the boys will score goals, no doubt. “I don’t think today was a reoccurrence of the pattern you saw last year. I think if the lads play that game 100 times, they score in 99 of them. “Keep arriving in those areas, keep working with the players to improve understanding and how many times we arrive and the lads will score some goals.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Football rumours: West Ham growing frustrated with Harry Maguire delays On this day in 2008: Britain beat ‘invincible’ France to Olympic sprint gold Gary O’Neil claims referees’ boss told him Wolves should have had penalty

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This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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