England will qualify for the knockout stages of the Women’s World Cup as long as they avoid defeat to China in the finale of Group D. The Lionesses have opened their World Cup campaign with back-to-back wins over Haiti and Denmark to take control of their fate. But China’s late win against Haiti last time out means there is still work for Sarina Wiegman’s side to do - with either Australia or Nigeria waiting in the last-16. England have only lost once under Wiegman but will be without key midfielder Keira Walsh for their final group fixture. Here’s everything you need to know. When is England vs China? The match will kick off at 12pm BST on Tuesday 1 August at the Hindmarsh Stadium in Adelaide. How can I watch it? England’s match against China will be shown on ITV 1 and on ITV X, with coverage starting at 11:15am. What is the team news? England midfielder Keira Walsh has been ruled out of the match against China, but could play later in the World Cup after the Lionesses confirmed she had not suffered an ACL injury. England have a fully fit squad elsewhere. Sarina Wiegman made two changes for the win against Haiti, with Lauren James and Rachel Daly set to keep their places. Laura Coombs replaced Walsh when she was stretchered off against Denmark and could start, with Georgia Stanway moving back to the holding role. Predicted line-up England: Mary Earps; Lucy Bronze, Millie Bright, Alex Greenwood, Rachel Daly; Laura Coombs, Georgia Stanway, Ella Toone; Chloe Kelly, Alessia Russo, Lauren James Read More Women’s World Cup TV schedule: How to watch every match today England can cope without Keira Walsh – here is how Sarina Wiegman can adjust Australia thrash Canada to save Women’s World Cup dream from the jaws of a nightmare Kelly Smith: England can cope without Keira Walsh — here is how Lionesses can adjust England provide Keira Walsh injury update in Women’s World Cup boost How ‘magic’ Lauren James can lead the new Lionesses at the Women’s World Cup

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Wimbledon is underway and that means the classic British summertime treat of strawberries and cream is ready to be dished out across the courts, with a staggering 1.92 million strawberries expected to be consumed during the tournament. When buying strawberries, we are attracted to the deeper coloured fruits as they are the ripest, but it’s worth being mindful of when you plan to eat them as fully ripe strawberries are best served the same day. Always check the bottom of the punnet to see if the strawberries are starting to bruise as this is a sign they are beginning to be past their best. When it comes to cooking, if you overcook strawberries, you can get a jam-like taste rather than a freshness, so it’s best to use recipes that don’t require a lot of heat and keep it simple for a more refined flavour. Simple touches like adding a dash of lemon will help the strawberries to pack a punch and elevate any recipe. I also like to add a crack of pink peppercorn to macerated strawberries in whatever I’m using them for, this helps enhance the floral notes of the strawberries, as when you eat them the pepper helps open up the nasal passage. Final-worthy dessert: strawberry shortcake Ingredients: For the shortcake: 115g cake flour 5g baking powder 5g salt 3 eggs, separated 1 pinch cream of tartar 175g sugar 15g unsalted butter, softened 5g vanilla extract 125ml milk For the topping: 500g strawberries 1 lemon 75g caster sugar 1 pinch of ground pink peppercorns Method: For the shortcake: Sift and combine all the dry ingredients, then rub the butter into the flour mix. Whisk the egg whites and sugar together until they form medium peaks. Combine the egg yolks and milk with the dry ingredients. Separate into equal-sized balls and bake at 180ºC until golden. For the topping: Quarter or roughly dice the strawberries, cover with the sugar, pepper and lemon zest and leave to sit for 15-20 minutes in the fridge. To serve: Place a few of the shortcakes at the bottom of a bowl or on a large plate. Top with a dollop or two of whipped cream or thick yoghurt, cover with the fresh strawberries and drizzle with the strawberry syrup. Finish by crumbling a shortcake or two over the top. For extra flair: Baste the halves of two peaches and sear in a pan with beurre noisette and a sprig of thyme on a medium heat. Serve on the side of the strawberry shortcake. Quickly served treat: brioche with passion fruit and strawberries Ingredients: For the fruit mix: 500g strawberries 8 fresh passion fruits 60g caster sugar 1 pinch salt For the topping: 200g mascarpone 3 tbsp honey Zest of 1 lemon Brioche to serve Method: Scoop the passion fruit seeds into a small pan and bring to a gentle simmer on a low heat. Add the sugar and the salt and simmer for about 5-6 minutes, until the seeds are shiny. Remove from the stove and allow to cool for five minutes, then pour over your halved strawberries. Place them in the fridge to marinate. To serve: Slice the brioche with a generous thickness, and toast in a pan over a medium heat with a knob of butter, until golden. Flip and repeat. Mix the mascarpone, honey, and lemon zest, spread over the brioche and add a generous amount of the strawberry fruit mix. For extra flair: Roast a handful of pistachios and crush them slightly. The green of the nut against the rich red of the strawberries will add a punch of colour. Read More The Norwegian sparkling wine aged at the bottom of the sea I was an air fryer sceptic – now I can’t stop using it Ditch Deliveroo – make these healthy, 30-minute pizzas instead Three quick and easy vegan fakeaway recipes The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup How to cook kohlrabi

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