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The oldest international rivalry was decided by the youngest player on the pitch. As Scotland and England marked 150 years since they first met, it was scarcely surprising the dominant figure was a man who has been alive for barely 20 of them. Jude Bellingham has made a habit of excelling on foreign soil of late, becoming the Bundesliga’s player of the year, making a superlative start to life in Spain with Real Madrid and now inflicting a first defeat of 2023 on Scotland. Bellingham played a part – two, really – in England’s first goal. He scored their second. He made their third for Harry Kane in wonderful fashion. A booking for a bust-up with Jack Hendry – it may be termed a bit of a stramash in these parts – was a sign of his competitive instincts. A traumatic night for Harry Maguire, the unwitting scorer of Scotland’s goal, was a triumphant one for Bellingham. Wearing the No.10 – it will be instructive if the shirt remains his or ever returns to Raheem Sterling – and operating as a 10, he scored just his second goal for England. A month after his Real debut, he already has five for his new club, but the chances are that Bellingham will become more prolific in his country’s colours. As, aided by Bellingham, England struck twice in four first-half minutes, it was a night of double disappointment for Scotland. Their qualification to Euro 2024 could have been sealed if Norway failed to beat Georgia but instead Erling Haaland and co prolonged their wait. For Steve Clarke, the flagship win of 2023 came against Spain; in the final reckoning, it may count for more, much as overcoming England would have boosted their morale and much as his selection, with the strongest available team, scarcely suggested this was a friendly. The crowd settled instead for spending the second half baiting the England substitute Maguire; his own goal could scarcely have been greeted with a louder cheer had it been scored by Hampden’s darling, John McGinn. Yet goals by England’s two Harrys cancelled each other out, Kane restoring the two-goal margin, just as Scotland’s skipper set up a goal for either side: Andy Robertson initially erred for Bellingham’s strike then made a redemptive contribution to Maguire’s own goal, the left wing-back materialising on the right wing to turn provider. It was the one strike that did not involve Bellingham, such was his ubiquity. After half an hour where England had plenty of possession but chances were rarities, a high-speed move that took them from one end of the pitch to the other, with both Kyle Walker and Bellingham twice involved. Walker’s pace facilitated it and, having scored a belated first England goal in his 77th cap, was aiming for a second with a low drive. It instead became an assist, Phil Foden deftly turning the ball in. It was a marked improvement on his first shot, skied from Marcus Rashford’s low cross. Then Bellingham slotted in after an error by Robertson, stabbing the ball straight to the Real Madrid man. It was nevertheless the product of a new-found predatory sense and a willingness to spend more time in the box. Arguably his finest contribution, however, came for England’s third goal. A slick passing move came to a fine culmination when Bellingham span away from two defenders with enviable ease and released Kane to score his 59th England goal. Gareth Southgate had made six changes but retained four major figures, in Kane, Bellingham, Walker and Declan Rice. The full-back, a player Southgate twice talked out of international retirement, showed his significance as a galloping force on England’s right. Rashford was a frequent outlet on the left, illustrating the importance of having at least one winger with the pace to run in behind defences; it is something James Maddison lacks and the Manchester United man may be winning their particular duel. It was, though, another occasion to forget for the luckless Maguire. Summoned at half-time to replace Marc Guehi, he diverted Robertson’s cross past Aaron Ramsdale, giving the goalkeeper no chance. His every touch was cheered by the Scotland fans and, a century and a half after the first meeting between these countries finished goalless, the home support enjoyed his misfortune when they scored. It was not the only sign of an intimidating atmosphere. God Save the King was drowned out by whistles and boos; Flower of Scotland was roared, choruses about Edward II’s distinctly unsuccessful 14th-century army being used to try and intimidate Southgate’s 21st-cenury troops. Without stretching the historical parallels too far, not every English general has been able to call on someone of Bellingham’s calibre. Scotland, a fast-improving, arguably overachieving, team will not be the last to rue his excellence. Read More Player ratings as Bellingham stars in England win over Scotland Scotland vs England LIVE: Result and reaction as Kane wraps up Three Lions win England want Newcastle duo amid call-up tug-of-war with Scotland Southgate hails Ferguson and confirms England interest in Newcastle starlet Gareth Southgate twice talked Kyle Walker out of international retirement Gareth Southgate felt England did not ‘quite click’ against Ukraine

As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. 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