Mauricio Pochettino highlighted his respect for Mikel Arteta and believes the Arsenal manager is “one of the best in the world”. Chelsea boss Pochettino faces off with his former Paris St Germain team-mate for the first time on the touchline when the Blues host Arsenal at Stamford Bridge on Saturday 21 October. “We respect Arsenal, they are a great team,” Pochettino said. “They have Mikel who is part of my family. “It does not surprise me with what he’s doing. He’s great, he’s really young, he’s improving every day and he can be one of the greatest managers in the world. I’m going to be proud to see him.” Read More Barcelona reveal special Rolling Stones jersey for El Clasico fixture Tyson Fury’s wife shares impact of boxing on their children: ‘I worry to this day’ Mohamed Salah says ‘humanity must prevail’ as he calls for Gaza aid ‘immediately’

Green Bay Packers offensive tackle David Bakhtiari’s season is over

Jamal Musiala’s 89th-minute goal saw Bayern Munich win the Bundesliga title for an 11th year in a row as they snatched it away from rivals Borussia Dortmund on a dramatic final day. Dortmund would have claimed their first title since the 2011-12 season if they had beaten Mainz at home but drew 2-2, only levelling in the sixth minute of stoppage time, while Musiala’s late strike gave Bayern a 2-1 win at Cologne to take the honours on goal difference. Dortmund, for whom England midfielder Jude Bellingham was an unused substitute after injury, quickly got the sense this would not be their day. They fell behind to Andreas Hanche-Olsen’s 15th-minute header, then saw Sebastian Haller’s penalty saved moments later before Karim Onisiwo doubled Mainz’s lead in the 24th minute. Raphael Guerreiro offered the hosts hope when he hammered in a cross from Gio Reyna in the 69th minute. And soon after Dortmund were back at the top of the standings as Dejan Ljubicic’s 81st-minute penalty cancelled out Kingsley Coman’s early curling strike to make it 1-1 in Cologne, Dortmund ahead by a point at that stage. But there was one final twist as Serge Gnabry, guilty of conceding that late penalty, teed up Musiala to fire in the winner. Niklas Sule scored deep into time added on for Dortmund but it would make no difference as Thomas Tuchel’s Bayern took the title.

But Pammie was unaware of how much of a change it would make to her face and urges people not to go ahead with the procedure. Read More Janey Godley shares heartbreaking cancer update as husband reacts: ‘I thought he was being sick’ Bride sparks outrage after documenting everything she ate at her wedding Manspreading remains the most misunderstood of modern evils The vitamins, fruits and vegetables to prioritise as the seasons change A bride has split the internet in half over her wedding menu Gemma Collins urges women to talk openly about incontinence

Braves Rumors: Matt Olson disgusted with himself over strikeoutsIt's hard to complain too much about what Matt Olson has done for the Braves this season. After all, the prized trade acquisition from last offseason tied for the Atlanta lead in home runs (11) and has the most walks drawn (33) w...

The latest entries on 'Love Island USA' Season 5 changed the dynamics of the house by sabotaging the already coupled contestants

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There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

Twitter owner Elon Musk appeared to troll Meta’s Mark Zuckerberg as the new Threads platform closes in on 100 million users. Since the launch of Threads, the Tesla and SpaceX chief has been critical of the new app, even filing a lawsuit accusing Meta of poaching former Twitter staff to build the new social media app. Mr Musk responded to a Twitter post on the lawsuit last week, saying “Competition is fine, cheating is not”. On Saturday, he called Threads “just Instagram minus pics,” adding that it “makes no sense, given that thirst pics are the main reason people use that app”. Then later on Sunday, responding to a screenshot of a Threads conversation between Mr Zuckerberg and the account of fast food joint Wendy’s, the Tesla chief said “Zuck is a cuck”. “Cuck” is an insult often used to attack the masculinity of an opponent. It is short for “cuckold”, a word dating to the Middle Ages that describes a man who is aware of his wife’s infidelity and acquiesces to it. Meanwhile, as the Threads app nears close to 100m users, the Meta chief also has expressed his fare share of jibes at the SpaceX and Tesla boss. Mr Zuckerberg posted his first tweet in 11 years on the day of Threads’ launch, sharing the popular meme of two Spider-Men pointing at each other, a likely reference to the comparisons drawn between Threads and Twitter. The Meta boss also responded to two posts on Threads in one-worded replies, commenting “concerning”, seemingly a reference to the way Mr Musk tweets often. Mr Musk has replied with the word “concerning” at least 26 times, according to a review of the multibillionaire’s tweets by Insider. Since the launch of Threads, Mr Zuckerberg has hoped to draw a contrast to Twitter which currently boasts over 250m users but has also seen a surge in hate speech and misinformation since Mr Musk bought the company last year. Even as the Meta chief has expressed intention to make “kindness” the focus of Threads, it remains to be seen how new signups by race supremacists and fringe rightwing personalities will affect the platform. It also remains unclear if the beef between the two tech billionaires is playful banter or bitter competition as they have also expressed willingness to engage in an MMA bout. The two agreed to a physical fight last month after Mr Musk accused the Meta chief of ripping off Twitter with Threads. “Up for a cage match,” the Twitter owner and chief operating officer wrote, to which Mr Zuckerberg replied “Send me location”. UFC trainer Javier Mendez recently said the Meta boss is more likely to win the fight due to his active training, apparent fitness, and experience. Podcaster and jiu jitsu enthusiast Lex Fridman has also said following a training session with the Tesla boss that he was “extremely impressed” with Mr Musk’s “strength, power, and skill, on the feet and on the ground”. Read More I’m a tech nerd who does jiu-jitsu. I know exactly why Mark Zuckerberg wants to fight Elon Musk Musk, Zuckerberg and the bitter battle for the future of social media I tried Mark Zuckerberg’s Twitter rival, Threads – I’m not impressed Threads hits 70 million sign-ups on its second day Mark Zuckerberg trolls Elon Musk with Spider-Man meme after launching Twitter rival Meta’s new Twitter rival app Threads gets over 10 million sign-ups

Lance Stroll pushed his personal trainer in the Aston Martin garage and was visibly furious in his interview following qualifying at the Qatar Grand Prix on Friday. The Canadian had just been knocked out in Q1 of qualifying and will start Sunday’s grand prix in 17th place. But as he emerged from his car in the garage, the 24-year-old walked to the back of the garage before seeming to shove his personal trainer in front of the cameras. His anger was clear to see and was still visible in his interview afterwards. Asked about his emotions right now, Stroll replied: “Yeah s***!” Then questioned on what’s not gone right, he said “I don’t know” before ending the interview with “keep driving” when asked about the rest of his weekend. Sky F1 pundit Naomi Schiff described Stroll’s conduct as “completely inappropriate” Max Verstappen qualified on pole, with George Russell alongside him on the front row and Lewis Hamilton in third. Stroll’s team-mate, two-time world champion Fernando Alonso, qualified fourth on the grid. Read More F1 Qatar Grand Prix LIVE: Qualifying updates and results at Lusail How Qatar plans to make F1 grand prix their ‘new World Cup’ How can Max Verstappen win 2023 F1 world championship in Qatar?

Chelsea slumped to another damaging home defeat against Brentford on Saturday as Eddie Nketiah hit a hat-trick in a 5-0 win for unbeaten Arsenal...

YouTuber MrBeast is suing the company behind his virtual burger restaurant MrBeast Burger for $10