Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

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Mauricio Pochettino defended Nicolas Jackson after the misfiring Chelsea striker was criticised by supporters during the Blues’ 2-0 home defeat to Brentford. Jackson has scored two Premier League goals since his summer move from Villarreal. Pochettino clarified that a fan had told the striker to “wake up” after a poor first-half display. Ahead of their last-16 Carabao Cup clash against Blackburn, the Chelsea boss supported his player. “We cannot abuse, even if you say ‘wake up’, because I think it’s not right,” Pochettino told a press conference on Tuesday. “He suffered an injury (to his hand during the last international break), it’s difficult to train, to keep fit and to score goals. “Nico (Jackson) needs support. “He wants to help the team and for different reasons he’s not performing. He played with a cast after he broke his hand. “Fans can criticise us and they’re frustrated but they need to analyse the situation. “Jackson is young, he arrived this season and there are circumstances that didn’t help him perform his best. He’s our striker, he’s our player and it’s about supporting the player Mauricio Pochettino on Nicolas Jackson “You think we should throw him into the bin and say he’s useless? We have to give the confidence. “He’s our striker, he’s our player and it’s about supporting the player.” Chelsea’s lack of cutting-edge in front of goal saw them beaten at home for the third time this season. Argentinian Pochettino wants his young team to be more “aggressive and nasty”, but noted that will come with experience. He added: “We didn’t score because we need to decide ourselves. “We were not aggressive enough and that’s why they had their chance in the second half and we conceded. “We need to improve and to be more competitive, more nasty. “That is experience, team experience, as a team we need more patience. “We need to be competitive; I feel the responsibility and we are Chelsea, we need to win this type of game.” Read More Erik ten Hag says ‘only a matter of time’ until Manchester United form improves Alex Greenwood suffers head injury in England’s clash with Belgium We’re better than that – Dawid Malan deflects England heat from Matthew Mott Sir Bobby Charlton funeral announced for November 13 Inquiry into ice hockey player’s death will take some time, police say Colombian police continue search for Luis Diaz’s kidnapped father

Human-induced climate change is responsible for the historic heatwaves sweeping the planet from China to the United States, scientists have found. The research conducted by World Weather Attribution (WWA), which was released on Tuesday, says the record-shattering heat in Europe and the US would have been almost “impossible” in a world without global heating. The researchers, who analysed records in all three continents, said the likelihood of extreme heat in China, which recently recorded its highest-ever temperature at 52.2C, is now 50 times more likely due to the climate crisis. The researchers evaluated the role of climate crisis in these extreme heat events using peer-reviewed methods, weather station data of the hottest days in July, and computer models. It is already known that planet-heating greenhouse gas emissions have increased the global average temperature by 1.2C, which, in turn, is making heatwaves more frequent and extreme. The WWA study found that the heatwaves like the ones currently persisting now have a probability of occurring approximately once every 15 years in the US and Mexico region, once every 10 years in Southern Europe, and once every five years in China due to increased global average temperatures. However, without the human-induced climate crisis, these heat events would have been extremely rare. In China, such a heatwave would have been about a 1-in-250-year event, while the maximum heat experienced in the US and Mexico region and Southern Europe would have been “virtually impossible”. The climate crisis did not just play a role in the occurrence of the heatwave, but also made the temperatures hotter than they would have been with natural phenomenon like the El Nino. The European heatwave was 2.5C hotter, the North American heatwave was 2C hotter, and the heatwave in China was 1C hotter due to the human-induced climate crisis, the study notes. Researchers who were part of the study said the stronger impact of the climate crisis on the US and Europe is a result of a complex relationship between global and regional factors. Europe is heating faster than the global average, earlier studies have shown. Scientists said it’s because the impact of the climate crisis isn’t even worldwide. “Once again, our study shows the significant impact of the rapid rate of warming on local temperatures in Europe. It underscores the urgent necessity for Europe to continuously take adaptation and mitigation measures,” Sjoukje Philip, researcher at the Royal Netherlands Meteorological Institute, and one of the researchers of the study, said. “The planet isn’t warming evenly,” Ms Philip adds. “Climate scientists are working to understand the complex relationships between increasing global and regional average temperatures.” Other scientists have also largely attributed the recent heat events, including the ones in July in the northern hemisphere and the marine heatwaves, to the climate crisis. Earlier, WWA researchers also analysed the April heatwave in a dozen Asian countries, including India, China and Thailand as well as the 2022 heat events in the UK which were found to be made “ten times more likely” due to the climate crisis”. Recently the Met Office also said the reason behind the UK’s hottest-ever June was also the climate crisis. The heatwaves have caused severe impacts, with deadly wildfires burning in Greece and Canada, and heat-related illnesses and fatalities reported in several countries. In the US alone, over 200 people died due to the extreme heat, and Spain, Italy, Greece, Cyprus, Algeria, and China also reported heat-related deaths and a surge in hospitalisations. Last year’s heat in Europe contributed to the deaths of over 61,000 people, a recent study found. The study warned that unless there is a rapid reduction in greenhouse gas emissions and a shift away from fossil fuels, heatwaves will become even more common and severe in the future. If the global average temperature rise goes up by 2C, a limit that is expected to be breached in the next 30 years if greenhouse gas emissions continue to increase the way they are, there would be a probability of experiencing heatwaves like the one currently ongoing every two to five years. “The result of this attribution study is not surprising. The world hasn’t stopped burning fossil fuels, the climate continues to warm and heatwaves continue to become more extreme. It is that simple,” Friederike Otto, senior lecturer in climate science at Imperial College London and co-founder of WWA said. However, she added that these heatwaves are “not evidence of ‘runaway warming’ or ‘climate collapse”. “We still have time to secure a safe and healthy future, but we urgently need to stop burning fossil fuels and invest in decreasing vulnerability.” “If we do not, tens of thousands of people will keep dying from heat-related causes each year. It is absolutely critical that governments legislate fossil fuel phase out at this year’s Cop climate conference.” Read More What is driving the record-breaking global heatwaves across three continents? 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