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Tom Aspinall banished a ghost at the O2 Arena on Saturday, securing a statement victory at UFC London to make a triumphant return, one year after suffering a severe injury in the same building. In July 2022, Aspinall tore his MCL and stretched his ACL just 15 seconds into his main event with Curtis Blaydes, and almost exactly 365 days later, the Wigan heavyweight stopped Marcin Tybura in the first round to get back to winning ways. Aspinall, 30, hurt Tybura early with a head kick but resisted getting carried away, instead biding his time – briefly, at least – before dropping the Pole, 37, with a straight right hand. Aspinall then pounced with hammer fists, forcing the stoppage before climbing atop the cage to celebrate. “I wasn’t myself [last time], this is a whole new version of me,” Aspinall said in his post-fight interview. “I’m not gonna say that I’m back; I’m different. My mind’s different. I’m going all the way [to the belt]. “I’ll tell you exactly what I’m gonna do: I’m gonna go to Paris [in September], I’m gonna sit front row for Ciryl Gane vs Sergey Spivak, then I’m gonna beat the winner of that fight. Then I’m gonna beat [champion] Jon Jones.” The result put the crowd back in jubilant spirits, after “Meatball” Molly McCann suffered a submission loss in the co-main event. The Liverpudlian fan favourite tapped to an armbar in her flyweight contest with Julija Stoliarenko, on what was a night of mixed fortunes for British fighters. Full UFC London results (* denotes British fighter) Main card *Tom Aspinall def. Marcin Tybura via first-round TKO (punches, 1:13) Julija Stoliarenko def. *Molly McCann via first-round submission (armbar, 1:55) *Nathaniel Wood def. Andre Fili via unanimous decision (29-28, 29-28, 29-28) *Paul Craig def. Andre Muniz via second-round TKO (punches and elbows, 4:40) Fares Ziam def. *Jai Herbert via unanimous decision (29-28, 29-28, 30-27) *Lerone Murphy def. Josh Culibao via unanimous decision (30-26, 30-26, 30-27) Daniel Marcos def. *Davey Grant via split decision (28-29, 29-28, 29-28) Prelims Jonny Parsons def. *Danny Roberts via second-round TKO (punches, 4:57) Joel Alvarez def. *Marc Diakiese via second-round submission (head-arm choke, 4:26) *Mick Parkin def. Jamal Pogues via unanimous decision (30-27, 30-27, 30-27) Makhmud Muradov def. Bryan Barberena via unanimous decision (30-27, 30-27, 30-27) Ketlen Vieira def. Pannie Kianzad via unanimous decision (29-28, 29-28, 29-28) *Chris Duncan def. Yanal Ashmouz via unanimous decision (30-27, 30-27, 29-28) Bruna Brasil def. Shauna Bannon via unanimous decision (29-28, 29-28, 30-27) Jafel Filho def. Daniel Barez via first-round submission (arm-triangle choke, 1:34) Click here to subscribe to The Independent’s Sport YouTube channel for all the latest sports videos.

Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). Read More After Le Gavroche, Michel Roux is taking his cooking back to basics How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics

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