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Mauricio Pochettino’s start to life as Chelsea manager has been somewhat of a mixed bag with the Blues lying 10th after 12 games of the Premier League season. A recent 4-1 win at title-chasing Tottenham and draws against Arsenal and Manchester City suggest the Blues are beginning to turn a corner after taking only five points from their first six league games. Here, the PA news agency breaks down Chelsea’s season so far under Pochettino. A poor start Chelsea’s unbeaten pre-season form did not translate to the Premier League where they struggled to pick up points in the early stages. An opening day 1-1 draw to Liverpool was followed by a 3-1 defeat at West Ham before the Blues went winless in their next three against Nottingham Forest, Bournemouth and Aston Villa. The 1-0 defeat at home to Villa saw Pochettino call for his players to “grow up” after the Blues’ stuttering start saw the pressure mount on their Argentinian manager. A young team All of Chelsea’s 12 summer signings are aged 25 and under as chairman Todd Boehly looked to recruit youth as a solution to last season’s poor performances, which led to a dismal 12th-place finish in the Premier League. The upheaval to the squad in the summer led to the Blues’ early teething problems as Pochettino juggled formations and XIs in a bid to find his preferred personnel. Is Cole Palmer Chelsea’s main man? Cole Palmer has been a mainstay in Chelsea’s XI since his September transfer from Manchester City. The winger, who has also featured as an attacking midfielder, cost a reported £42.5 million and has scored four times from the spot against Burnley, Arsenal Spurs and a last-minute equaliser in Sunday’s 4-4 draw against his old club City. Palmer’s creativity has helped Nicolas Jackson unlock his goalscoring touch, with the Senegal striker netting four times in his last two appearances. Turning the corner? The west London club have picked up six points in four games against the so-called ‘big six’, which is an improvement on the four points they managed across the whole of last season against their rivals. Although Chelsea have had success against high-pressing opposition, they still need to find solutions to combat low blocks after their recent 2-0 defeat to Brentford at Stamford Bridge. Read More The issues facing injury-hit Newcastle heading into testing end to year Ben Davies keen to prove doubters wrong as Wales target another major tournament Britain’s Katie Boulter eager to build on her successful season in 2024

The ultimate comfort food, but also light; this recipe manages to be creamy and filling without you having to take a nap afterwards, which can be the case with heavier meat dishes,” says Trine Hahnemann, author of Simply Scandinavian. “It can be made with any fish, or also with the same weight of vegetables instead. This kind of pie will always do it for me when I’m in need of energy and comfort.” Fish pie Serves: 6 Ingredients: 800g large potatoes, chopped into big chunks 100g salted butter, plus 3 tbsp, plus more for the dish 500g firm white fish fillet, chopped into small pieces 300g raw prawns, sustainably caught 10 white asparagus spears 10 green asparagus spears 2 shallots, finely chopped 200g shelled fresh peas 5 dill sprigs, chopped Sea salt flakes and freshly ground black pepper Leaves from 2-3 sprigs of flat-leaf parsley, chopped, to serve (optional) Method: 1. Boil the potatoes in water until tender. 2. Butter a large ovenproof dish generously, then add the chopped fish and prawns in an even layer. Season with salt. 3. Snap the lower one-third of the white and green asparagus off, then peel the white asparagus until shiny and cut all the asparagus spears into four-centimetre pieces. (The trimmings and peelings can be used in soup). Fry the shallots gently in a frying pan in one tablespoon of butter. Turn off the heat, add the asparagus, peas and dill, mix well and season with salt and pepper. Arrange the vegetable mixture on top of the fish. 4. Preheat the oven to 200C/400F/gas mark 6. When the potatoes are cooked, drain them, reserving 100 millilitres of their cooking water. Mash the potatoes lightly together with the reserved cooking water and the 100 grams of butter, keeping the mash chunky. Season to taste with salt and pepper, then spread the mash over the pie filling and place the remaining two tablespoons of butter, in small dots, on top. 5. Bake for 30 minutes. Let it rest for a few minutes, then scatter with parsley and serve. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream

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