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Middleweight contender Hamzah Sheeraz believes fighting in Dmytro Mytrofanov’s “lion’s den” in Poland will make victory even sweeter when the pair face off on Saturday night. Sheeraz has the chance to extend his unbeaten 17-0-0 record against former Olympian Mytrofanov (13-0-1) as part of the undercard to Oleksandr Usyk and Daniel Dubois’ heavyweight bout. The London fighter acknowledged his opponent’s quality but remains confident he is stronger in every department ahead of their hotly-contested clash. “It’s going to be my toughest fight to date, but with the sparring and training I’ve been doing I’m confident in my ability,” Sheeraz told the PA news agency. “It’s in his back yard and I’m walking into the lion’s den and that’s something I’m going to thrive off, it’s going to make victory that little bit more sweet. “He’s been to the Olympics, he’s got a good amateur pedigree, he’s undefeated, he’s had a few knockouts and knows his way around the ring, so it will be a good test for me. “In every department I am that bit better than him – close fighting, long-range fighting. The only thing he’s banking on is that he’s never been stopped or hurt in the amateurs, but when you get in there with someone who can whack a bit it’s a bit of a different story, and so when I fire shots and land we’ll see what happens.” Sheeraz boasts an impressive record of 11 straight fights since 2018 where he has stopped or retired his opponent. But the 24-year-old insisted he is ready to go the distance if required, adding: “All of these fights which I’ve won by knockout I was prepared to go the distance and as a pro fighter and future elite fighter, that’s what you are ready to do. All of these fights which I’ve won by knockout I was prepared to go the distance and as a pro fighter and future elite fighter that’s what you’re ready to do. Hamzah Sheeraz “The knockouts come naturally and I haven’t not had one for a few years now and long may it continue.” Sheeraz is relishing the opportunity to gain exposure through fighting on a big card and backed fellow Brit Dubois to claim heavyweight glory against WBO, IBF and WBA king Usyk. “It’s a great undercard to be on, someone like Usyk, I aspire to get to his level,” Sheeraz said. “Even though I’m focusing solely on my fight, the cameras, the interviews and going over to Poland, getting that different bit of exposure on that eastern block of Europe, it will be good for me and I’m looking forward to it. “In terms of boxing and what it actually is, he’s an elite heavyweight and he has a puncher’s chance, so all he’s got to do is land his shot and once he lands his shot – such as a right hand – it could be over (a Dubois win). “It’s definitely a tough ask, but it’s not an impossible one.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Spain captain Olga Carmona dedicates World Cup triumph to late father Who will win the frantic battle for the final two Super League play-off slots? Everton condemn ‘vile’ racist abuse aimed at midfielder Amadou Onana

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No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).