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William Saliba was delighted to make a successful return to Premier League action in Arsenal’s win over Nottingham Forest. The France defender missed the closing weeks of last season with a back injury and his absence was felt as Arsenal slipped from the top of the table to finish five points behind champions Manchester City. Up until his injury, the Gunners had been settled at the summit and Saliba had formed a formidable defensive partnership with Gabriel Magalhaes. Saliba returned to the team for the 2-1 win over Forest, providing the assist for Bukayo Saka’s stunning strike after Eddie Nketiah’s deflected effort had broken the deadlock. “I’m really, really happy,” he said of his competitive return. “I’m not 100 per cent at the moment, but I give everything to come back, because it’s been a long time. I didn’t play as I was injured, and I’m so happy to be with the team. The team and the staff helped me to get better and get back to my best. “It’s always better (to play at home). You don’t feel pressure, you don’t feel any pain, it’s good.” I’m not 100 per cent at the moment, but I give everything to come back, because it’s been a long time William Saliba Arsenal had looked in control against the visitors until substitute Taiwo Awoniyi pulled a goal back with eight minutes remaining to give the visitors hope of wrestling back an unlikely point. Ultimately, the hosts hung on and Saliba was pleased to start the campaign with a victory. “It was really good to start the season with a win,” he added. “It’s never easy to win the first game in the league, and we have done a good game. Unfortunately, we conceded a goal in the last 10 minutes, but it’s okay, we learn and will improve for the next game.” Forest are aiming to add to their squad before the transfer deadline, having handed debuts to Ola Aina, Anthony Elanga and Matt Turner. The latter was pleased to make his bow against Arsenal, whom he left for the City Ground earlier last week. “Debut and Prem debut. A dream was finally realised yesterday,” he said on Instagram. “Thank you to the Forest fans who made the trip! See you at the City Ground on Friday. “Also just wanted to say thanks for the warm welcome back to the Emirates, it was truly a special day for me and my family.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Two assists for James Maddison as Tottenham move on without Harry Kane with draw Kylian Mbappe returns to PSG squad after ‘constructive and positive’ talks Beth Shriever: BMX world title win ‘the perfect practice’ for Olympic defence

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BBQ season is almost upon us, which means it’s time to fire up the grill, whip up your marinades and get skewering. With these showstopper main dishes from Maldon Salt, you’ll never put on a boring BBQ again. For the chicken lovers, pack it full of flavour over a griddle, and serve with charred veggies, rosemary and lemon. Tender lamb chops are a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Lastly, the charred BBQ sweetcorn with smoked salt, harissa and coriander butter is perfect for vegetarians and meat-eaters alike. Smoky chargrilled chicken with veg and rosemary This chargrilled chicken recipe which is cooked over a griddle or BBQ is packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish. Ingredients: 2 chicken legs, skin on 4 chicken thighs, skin and bone on 2 tbsp olive oil, plus extra for grilling 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground cinnamon ½ tsp sumac 1 lemon, zested and then cut into halves 2 baby courgettes, cut into strips lengthways 200g baby peppers 2 red onions, peeled and cut into wedges Rosemary, a few sprigs A pinch of Smoked Maldon Salt To serve: Toasted pitta breads Method: 1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for 2 hours or can be done ahead of this (the day before for example). 2. When you are ready to cook the chicken, heat the BBQ or a griddle pan. When hot, add the chicken, skin side down, and cook for 5 minutes on each side – you want to achieve nice, charred caramelisation to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – 3 minutes each side, until soft, tender and deliciously golden. Remove and set aside. 3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread. Lamb chops with parsley aioli The tender lamb chop is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb. Ingredients: 24 small ribs of lamb 3 tbsp Maldon Salt 3 tbsp parsley, chopped 2 garlic cloves 3-4 tbsp extra virgin olive oil Method: 1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature. 2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside. 3. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180C. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made. Charred BBQ sweetcorn with smoked salt, harissa and coriander butter Ingredients: 200g unsalted butter, softened 2 tbsp harissa Small handful of coriander finely chopped Pinch Maldon smoked salt 5 corn on the cob Method: 1. In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon salt. 2. Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas. 3. Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon smoked salt – serve straight away. Recipes from maldonsalt.com Read More 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic?