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An added-time goal from Bryan Mbeumo gave Brentford a 2-2 draw against Bournemouth in the Premier League. An early goal from Mathias Jansen was cancelled out by the visitors’ Dominic Solanke and David Brooks, before Mbeumo struck at the end to give Thomas Frank’s men a point. Andoni Iraola’s Bournemouth picked up their first away point of the season but will feel hard done by after a positive display at Gtech Community Stadium. Brentford piled on the pressure early on and Cherries goalkeeper Neto rushed out of his box and brought down last week’s scorer Kevin Schade to give the hosts an opportunity from a free-kick. And the hosts converted their opportunity and took a 1-0 lead in the seventh minute. Jensen looked set to cross the ball into the box but his quick thinking saw the Dane shoot at Neto’s near post, the Brazilian scrambled in an attempt to keep out the effort but VAR ruled the ball had crossed the line. The Cherries sought a leveller through Ryan Christie in the 18th minute. The Scot slalomed his way through red and white shirts but his run was bizarrely intercepted by team-mate Solanke before he could test Mark Flekken from yards out. And, testament to Frank’s fast-paced football, Brentford instantly responded through Vitaly Janelt who picked out Schade, who was only prevented from doubling the lead by a post. The end-to-end nature of the game continued in the 30th minute as the Cherries levelled through Solanke. Marcos Senesi returned to Iraola’s starting XI and the Argentinian’s curved through-ball found the composed Solanke, who beat his marker before finishing in front of the away fans. Frank’s decision to proceed with a back-four for a third consecutive league game paid dividends as midfielders Jensen, Janelt and Christian Norgaard held the lion’s share of first-half possession in a frantic match. The hosts were quick out of the traps in the second half when Rico Henry gambled on the loose ball and expertly picked out the dangerous Mbeumo, who fluffed a golden chance to retake the lead when he shanked his effort wide. Henry started a similar move in the 59th minute but Yoane Wissa’s missed shot was a reminder of how much Brentford needed the suspended Ivan Toney, on a day when they were starting to rue missed chances as Bournemouth gained momentum. Flying full-back Henry’s 74th-minute corner found the head of Norgaard, who forced a stretched save from Neto. Henry’s loose backpass was cruelly intercepted by the visitors three minutes later and, after some neat play in the area, Brooks scored for a second successive game to give Bournemouth a 2-1 advantage. The home crowd demanded a response and they got it in added time through winger Mbeumo, who was the first to react to Nathan Collins’ long ball, earning the hosts a point. Read More Erling Haaland on fire again for Man City and Tottenham continue fine start Bournemouth substitute Ryan Christie nets stoppage-time winner at Swansea James Maddison and new-look Tottenham impress in win at Bournemouth Football rumours: Manchester City’s bid for Lucas Paqueta set to crumble Jurgen Klopp to consider appeal against Alexis Mac Allister’s red card Chelsea shocked by Nottingham Forest as Elanga nets winner

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Times are tight, and for a lot of people, going the extra mile to make evenings in special is becoming part of the weekly shop. Fridays nights in during autumn and winter are my absolute favourite, so getting cosy and getting your cook on with some simple, low cost but tasty dishes is guaranteed to warm your cockles, and with a little thinking outside of your usual go to’s when you’re shopping, you can create excellent dishes and pair with very special drinks that will truly elevate inexpensive evenings indoors. I’ve created a trio of inexpensive, one-pan Friday night dinners with a Spanish twist to match wines from critically acclaimed Spanish brand Campaneo. The pairings will see you glow your budget versus downgrading dinnertime. Priced from just 91p per portion, these tasty creations are set to warm your cockles as the weather gets colder – without breaking the bank. Three tips for keeping your food bill down, but the calibre of your evening up: Make at-home versions of your favourite restaurant dishes Love a particular restaurant and always make a beeline for a certain main dish? Take the time to research some similar recipes and have a go at recreating it at home. You’ll have fun, learn some new skills and feel super proud to boot. Don’t opt for a telly dinner, though Set the table, create the ambience with lighting and music, enjoy a well-matched glass of wine and recreate the restaurant experience at home – without breaking the bank. For an added bonus, make an extra portion or two and enjoy a bougie midweek lunch. Look for wines that punch above their price tag The quality of liquid compared to price on the wine aisle will vary considerably. Look for well-priced bottles that have won awards, attracted praise from experts or rated highly with other shoppers. Shop smart for some brilliant bottles and you’ll be feeling smug when the cork pops. Think of a theme For a bit of extra pomp and ceremony for your Friday night supper, why not create a foodie theme? Simply Spanish, terrific tacos, posh vegan, street food from Asia – whatever you fancy! Buy cocktail ingredients, wines and even desserts to match your dishes and you’ve got yourself a fun evening in, without the price tag of eating out. All you need now is a playlist. Ultimate winter warmer: chicken stew pot Cost: 91p per portion Wine match: Campaneo Old Vines Tempranillo A tasty, flavour-packed and hearty stew using chicken drumsticks, lentils, carrots and onion simmered in a rich stock. Make for two, enjoyed with a glass of Campaneo’s gorgeous Old Vines Tempranillo, a red wine that goes perfectly with rich, dark meat chicken dishes. Ingredients (per person): 2 chicken drumsticks ½ small onion, diced ½ carrot, diced 1 tsp plain flour 1 beef stock cube ¼ tin of cooked green lentils, drained Olive oil Salt and pepper Method: Pan fry chicken drumsticks for 5 mins over a medium heat in a splash of olive along with some salt and pepper. Add onion and carrot and cook for another 7 minutes. Add a tablespoon of flour and cook for a further minute before crumbling in a beef stock cube and adding about 200ml of water. Simmer for 15 minutes adding tinned green lentils about halfway through. Season to taste. The Campaneo Old Vines Tempranillo is a smooth, well-structured red wine with ripe raspberry and cherry flavours complemented by a touch of spice. It’s made in a lesser-known region of Spain - Campo de Borja - which produces high quality wines. Tart with a twist: chorizo and goat’s cheese tart Cost: £1.26 per portion Wine match: Campaneo Old Vines Garnacha A tart but not as you know it. This heartier version of its namesake uses pan-fried chorizo for a Spanish-style, richer flavour with zingy goat’s cheese. Serve up with heaps of chargrilled Mediterranean vegetables, such as aubergines or courgettes, or some leafy winter greens. Pair it with the Campaneo Garnacha which is delightful with the paprika favours of the chorizo. Ingredients (per person): A few chunky slices of soft chorizo A few sheets of filo pastry Small handful of grated cheddar cheese, ideally prepared using a micro plane or fine grater Splash of single cream Small handful of crumbled goat’s cheese Olive oil Ground black pepper Method: Pan fry chunks of chorizo for a few minutes to get a little bit of char, then set to one side. Lightly brush some filo with olive oil and scrunch into an oven proof dish keeping the middle a bit flatter and edges puffy. In a bowl mix the cheddar and cream to make a paste, then spread over the centre part of filo pastry. Add the chorizo and bake in the oven for about 15 minutes. Once cooked, garnish with goat’s cheese and black pepper. Campaneo’s Old Vines Garnacha, which is lauded by wine experts, is beautifully smooth and full-bodied with rich plum notes, a touch of cherry and light spice. Deliciosa! Spanish winter warmer: roasted butternut squash and crispy sage paella (vegan) Cost: 99p per portion Wine match: Campaneo Sauvignon Blanc An exquisite one-pot style, ultra-warming veg dish. Taking the slightly sweet, nutty squash taste and pairing with slightly peppery, eucalyptus and lemon taste of the sage is a genius culinary move in this fulfilling Spanish-style paella. To make it really sing, enjoy with Campaneo’s Sauvignon Blanc, as the gentle acidity cuts through the rich paella and complements the comforting butternut squash. Ingredients (per person): A few chunks of butternut squash Pinch of paprika A few sage leaves ½ small onion, diced 50g paella rice (or risotto rice) 1 stock cube 180ml water Pinch of saffron Olive oil Salt and pepper Method: Start by roasting the butternut squash with olive oil, salt and pepper for about 25 minutes, adding the sage for the last 10 minutes. Meanwhile, pan fry the onion for a few minutes before adding the rice, stock cube, water and saffron. Season and simmer without stirring for about 20 minutes. Serve with the butternut squash and sage placed on top. The Campaneo Sauvignon Blanc is a gorgeous Spanish style wine, fresh and bright, which boasts citrus notes and hints of fresh cut grass and melon on the palate. It will taste delightful with the creamy, rich and salty paella. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? 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