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Everton beat Crystal Palace 3-2 at Selhurst Park as Idrissa Gueye’s goal four minutes from time capped a superb away performance from Sean Dyche’s team. Palace twice came from behind, with Eberechi Eze’s penalty quickly cancelling out Vitalii Mykolenko’s early opener and Odsonne Edouard capitalising on a howler from James Tarkowski to level up after Abdoulaye Doucoure’s goal. But they had no answer a third time after Gueye kept his cool to seal victory and propel his side to consecutive away wins. It all came after an electric start. Palace failed to clear their lines as Mykolenko’s shot was blocked, and as the ball broke wide on the right the Ukrainian found space inside the box and climbed highest to nod Jack Harrison’s cross past Sam Johnstone after just 55 seconds. Palace fans may have been stunned but their team quickly hit back. Within three minutes they were level, and it was Eze, back in the side after a hamstring injury, who danced into Everton’s box and drew a foul from Jarrad Branthwaite. VAR checked and saw no reason to overturn referee Sam Barrott’s penalty award, leaving the Eze the task of calmly rolling the ball past Jordan Pickford. Selhurst Park howled for a second spot-kick when Eze again went down under apparent pressure inside the box. This time the referee deemed the forward had dived, and rather than a penalty, a yellow card was Eze’s reward. Edouard forced Pickford into a save low to his right in added time at the end of the half in what was a rare instance of attacking threat from the home team. Everton had won three of their previous six in the league, and after the frustration of failing to hold on to their early lead they began the second half in similarly urgent fashion. A corner from the visitors’ right was cleared only to the edge of the box, where Amadou Onana scooped the ball square to Mykolenko. For the second time in the game he was given too much time to line up an effort on goal, and as his volley cannoned back off a post there was Doucoure unmarked to tap home. The advantage looked fragile. On the hour mark, Mykolenko and Gueye almost produced a comical own-goal, getting in one another’s way as Jeffrey Schlupp’s cross dropped into the box and they required Pickford’s fingertips to keep them from bundling the ball over their own goal line. Edouard was growing as a threat and with 25 minutes to go he handed Jefferson Lerma a golden chance to level, coming inside from the left of the box and cutting the ball back, only for Lerma, free on the edge of the box, to fire wide. Michael Oliseh came off the bench for his first appearance of the season and drew a roar of anticipation from around Selhurst Park with a shot from 20 yards that deflected narrowly over. Palace were by now dominant, and their second equaliser came courtesy of a defensive calamity. A high, headed ball into the box looked an easy mop-up job for Tarkowski, but rather than nod it clear he left the ball for his goalkeeper, and in stole Edouard to tap home. Still Palace could not hold on to their point, and Everton roared back at them once more with four minutes to go, this time decisively. Doucoure received the ball in midfield and looked up to see Gueye racing through the centre. Doucoure’s pass was weighted expertly and Gueye needed barely to break stride as he evaded Tyrick Mitchell’s lunging challenge and guided it beyond Johnstone. Read More On this day in 2014: David Moyes appointed Real Sociedad head coach The inside story of Watford’s remarkable rise and football’s most unlikely bromance Brain injury charity Headway questions why Harry Maguire was allowed to play on Everton boss Sean Dyche and Brighton’s Roberto De Zerbi satisfied with a point Ashley Young’s own goal earns Brighton a point at Everton Everton vs Brighton & Hove Albion LIVE: Latest Premier League updates

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While we might be most familiar with seeing Gordon Ramsay cooking up a storm in a galley, he says he loves to “get out of the kitchen and get my hands dirty”. That could explain why he’s filmed three series of Gordon Ramsay: Uncharted on National Geographic, giving him the opportunity to explore different experiences and dishes from all over the globe. From snacking on alpaca meat 11,000 feet above sea level in the Peruvian Andes, to eating fish curry in Kerala, south India, Ramsay, 56, has been on a culinary tour of the world. “I always love to get out of the kitchen and get my hands dirty,” he says. “It gives me time to embed into local food communities and get inspired.” In the series, Ramsay switches positions – in many of his previous shows, he’s the teacher, but he’s very much the student in Uncharted. He says this “definitely made me more humble, especially when the locals don’t love my dishes”, but ultimately “experience helps me become a better chef”. Now, the chef is releasing a cookbook-meets-travelogue as an accompaniment to the TV show, with the recipes reflecting the diversity of his travels. Dishes include spicy grilled lobster with coconut and breadfruit from Hawaii, chicken pepper pot from the jungles of Guyana, New Orleans-style BBQ shrimp and spice-rubbed steaks with pele pele sauce from South Africa. We chatted to Ramsay about his approach to travel and food… How important is it to have an open mind when travelling? “Having an open mind really helps you to bed in with the local community. For me, I get to better understand the importance of each dish and ingredient. “It really helped me to craft some of the incredible dishes at our final cooks and now this amazing book. And trust me, I’ve taken all that knowledge and used it in my dishes at my restaurants around the world.” How can adventure help you understand a region’s culture and cuisine better? “If you want to go off the beaten path, you’re not getting on the tube or M5 to get there. You have to have some adventure involved! And as I learned in Peru with the mango tree, some of the best ingredients come from being out of your comfort zone.” Has travel always been a part of your food ethos? “When I was a young chef, I wanted to have all the experience and knowledge to help me be the best. I wasn’t going to places like Laos or Tasmania, but I was travelling and taking in everything I could get from every city I went to. “I may not have been rappelling a cliff or diving while learning in France, but trust me, some of those kitchens were just as intense!” What dish in the book took the most effort to master? “I’d have to say the Pandi curry in India. I’ve made many curries in my time, but this one was truly unique since it used pork. I’ve been to India many times, but never to this region and getting in so in-depth with the local purveyors. “I learned so much from the curry – to the coffee liquor to those spicy pickled vegetables – that said, the biggest challenge for me during that trip had to be getting the ants we used for the ant curry out of my hair!” Did you fail at anything? “Of course I’ve failed. I’ve lost fires, burned protein, disappointed the locals – but I’ve always picked myself up and tweaked and finessed my mistakes. “Mistakes aren’t bad when it comes to cooking, it’s the perfect learning experience. So if you fail with any of the recipes, just learn and adjust and keep trying.” What was the most memorable destination you went to? “That’s so tough, that’s like choosing a favourite child. They were all so unique and beautiful, but I think Tasmania was really memorable to me. The culture of bartering and the incredible seafood really opened my eyes to the incredible bounty that island has.” What’s the biggest lesson you learned from filming Uncharted and writing the cookbook? “Resourcefulness and making sure that we only take what we need. Those principles are very similar to what we are running and doing in restaurants, use what you need, take what you need. And making sure it’s seasonality at its best.” ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (published by National Geographic, £25). You can stream all episodes of National Geographic’s ‘Gordon Ramsay: Uncharted’ exclusively on Disney+. Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power

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