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Tottenham goalkeeper Guglielmo Vicario earned praise from captain Son Heung-min following his key role in their latest victory. Spurs made it four wins in a row after they battled to a 2-1 triumph at Crystal Palace, with Joel Ward’s 53rd-minute own goal and Son’s eighth strike of the campaign enough to earn all three points. Jordan Ayew netted in stoppage time for the hosts, but Ange Postecoglou’s resurgent team held on and Son subsequently paid tribute to summer signing Vicario. Vicario made two crucial early saves to deny Ayew and Odsonne Edouard, and while he missed out on a fifth clean sheet since he displaced Hugo Lloris as the club’s first-choice goalkeeper, he continues to grow his reputation. “Before we score without Vic’s saves we are going behind and when you go behind in this stadium, you know what is going to happen. I think big credit to Vic for making unbelievable saves,” Son told SpursPlay. “I am enjoying every single moment (with Vicario) because he made a good save, is playing out well and it is fantastic to have him behind the goal. “Obviously any game we are going to face chances and shots on target, but when you have Vic behind us you are just very comfortable he is going to make unbelievable saves, which he did. “Big, big credit to Vic today and also the way he play with the feet is fantastic. It brings so much to the team and I am very, very happy to have him in the team.” Vicario has adapted to life in England immediately and been an unsung hero during Tottenham’s ascent to first place in the Premier League. The role of top goalscorer Son has earned more headlines and he netted again on Friday, but only after a brilliant team move. Pape Sarr’s diagonal ball was headed down by Brennan Johnson to James Maddison, who touched back into Johnson’s path and he teed up the Spurs captain for a smart close-range finish. Former Empoli goalkeeper Vicario said: “I think our second goal was a top masterclass of football from the back. Find the spare man and then he (Son) attacks the right space. “It is easy for him to come to the back and score this kind of goal. It is a big situation we work on during the week, so we’re happy for that and we have to keep going, keep improving on that because we can do it. “Of course we enjoy the win, we take the rest of the week and then we go again.” A largely perfect night for Tottenham was rounded off with Rodrigo Bentancur returning from injury to play for the first time since February 11. Bentancur suffered anterior cruciate ligament damage to his left knee in a defeat at Leicester, which curtained a fine individual campaign that had seen him score five times. We couldn't wait to have him back and when he came on I was getting emotional Son Heung-min on Rodrigo Bentancur Captain Son was thrilled to see the midfielder return with a late cameo, he added: “What an unbelievable player. Having him in our squad is kind of like a new signing. “We couldn’t wait to have him back and when he came on I was getting emotional. He is one of my good friends and last year when I suffer with injuries, he was always pushing behind me. “I am really grateful he came back healthy.” Palace boss Roy Hodgson was downbeat about the impact of his substitutes and called for patience with Brazilian attacker Matheus Franca after his home debut off the bench. “They need more time,” Hodgson insisted. “The fact is I feel sorry for Franca. For some reason people have tried to imbue him with qualities that we can’t expect to see from him. “He’s 19 years of age, he has a handful of games in Brazil behind him and now we’re asking him to play against Tottenham, the team that is running away at the top of the Premier League at the moment.” Read More Erik ten Hag admits Man Utd ‘have a way to go’ as they prepare for derby day Luka Doncic scores 49 with four straight three-pointers to beat Brooklyn Texas Rangers win World Series opener in extra innings On this day in 2017: Anthony Joshua beats Carlos Takam to retain world titles Wolves v Chelsea on Christmas Eve means ‘unhappy wife’ for Mauricio Pochettino Matthew Mott wary of ‘raging favourites’ as England look to avoid further shame

LUXEMBOURG--(BUSINESS WIRE)--Jul 17, 2023--

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

NEW YORK--(BUSINESS WIRE)--Jun 19, 2023--

TikTok’s Chief Operating Officer and one of the company’s most public faces, V Pappas, is stepping down after nearly five years at the company