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Frank Lampard said he believes the standards at Chelsea have dropped after he signed off as interim manager with a 1-1 draw against Newcastle. The result means Lampard failed to register a single home victory during his second spell in charge, with his last win as manager at Stamford Bridge still a 3-1 triumph over West Ham in December 2020. It took a Kieran Trippier own goal, the defender deflecting the ball into the net midway through the first half, to cancel out Anthony Gordon’s early strike. This was at least an improved performance from Chelsea, particularly in the second half where they played with an attacking initiative rarely seen under Lampard. The young trio of Noni Madueke, Lewis Hall and substitute Carey Chukwuemeka especially played with the maturity to take charge of the game and drive their team on, after a first half in which Newcastle had made Chelsea look ordinary. That has happened too often this season, especially at home where there have been six Premier League defeats and only 20 goals scored, the same number as Bournemouth and three fewer than relegated Leicester. Lampard said he had recognised early in his tenure that leadership and cohesion were lacking among a bloated squad, and hoped that a new manager – expected to be Mauricio Pochettino – would be able to slim down and galvanise the first-team group. “The standards collectively have dropped,” said Lampard. “I can be honest about that now that it’s my last game, I might not see some of them that much anymore. “The standards of the collective for a club like Chelsea have to be at the maximum or you won’t be physically competitive enough, or you won’t be able to play at a high level… high speed in a way that the Premier League demands. “If you’re not together in the dressing room, and you’re not vocal in the dressing room, driving each other and competitive because I want your place and you want mine. Any top team has to have that. “When I came in very quickly I could see that wasn’t there enough. Of course a very good manager will help that, but everyone has to take responsibility, players and club alike.” Chelsea’s form has nosedived since Lampard was appointed on April 6, with problems that had been apparent under former manager Graham Potter having only been exacerbated. Todd Boehly’s whirlwind transfer activity during his first year of ownership has produced a squad of 34 first-team players that both managers have said proved hugely challenging to work with. It has contributed to Chelsea recording a first bottom-half finish since 1996 and a record low tally of points and goals scored in the Premier League era. “It’s clear there are things I would see that need to improve,” said Lampard. “A new manager will see with his own eyes and the beauty of it is he’ll have a pre-season to work with the team, they need that. “We’re not physically competitive enough. Newcastle are and we haven’t been. That’s a strong opinion that I have. “The squad has been too big, that’s the biggest challenge I’ve found day to day, coming in and working with big numbers, and with players who for whatever reason are disillusioned, whether for right or wrong that they’re not playing, (or) they might be leaving. Those situations can maybe be sorted out now and they have to be.” Newcastle manager Eddie Howe, whose team had already secured qualification for next season’s Champions League ahead of the game at Stamford Bridge, said a first season in 20 years in Europe’s top competition would help loosen the transfer restrictions placed on his club by Financial Fair Play rules. “FFP will impact what we do this summer,” he said. “Without Champions League football it would have been difficult to do much in the market at all. The fact we have that has given us a bit of a lift. “The most important people are the players we already have. I’m the type of manager who tries to get the best out of everyone under our employment. We’re looking to add quality, we’re not huge payers of wages in the Premier League, it makes it hard to attract the very best players. “We need more depth. With three games in a week next year we’re going to be stretched.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Erik ten Hag backs Man Utd to win FA Cup and end neighbours City’s treble charge Liverpool will be Premier League contenders again next season – Jurgen Klopp Roy Hodgson: For Crystal Palace to finish much higher would be hell of an ask

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With September often thought of as a second January, it’s the perfect time to set goals and form new habits. Meal prepping is a great way to help you stay on track and reach your goals. Benefits include helping you to stick to healthier foods, saving money, minimising food waste, saving time and reducing stress. Sophie Dillon, head of nutrition at Fresh Fitness Food, has put together a few nutritious recipes (breakfast, lunch and dinner) that take less than 30 minutes to prepare and cook. Yoghurt and granola with berries Greek yoghurt is a great source of protein, and can also be beneficial for your gut, as it is a food-sourced probiotic (so long as it’s labelled to contain live cultures), and this homemade granola recipe is packed with slow-release carbs, providing a sustained energy release for your morning, and to help keep your blood sugar levels more stable. Tip: Batch-cook your granola and store in an airtight container for ease and an on-demand, nutritious addition to your yoghurts, smoothies, or if you just fancy a simple carby snack. Serves: 2 Time: 25 mins the first time, 5 mins once you have the granola on hand Ingredients: Handful of berries of your choice ½ cup ricotta cheese ½ cup Greek yoghurt ½ vanilla pod 1 scoop of vanilla whey For the granola: 50g buckwheat groats 100g oats 20g maple syrup 5ml olive oil ½ tsp ground ginger Method: 1. Blend the ricotta cheese till smooth and then mix in the Greek yoghurt, vanilla pod and whey protein. 2. Preheat the oven to 170C. 3. Place all ingredients for the granola into a bowl and thoroughly mix together. 4. Line a baking tray with some grease-proof paper, pour the granola mix onto the tray and pop in the oven for 10 minutes. 5. After 10 minutes, remove the tray and mix around the granola to break up any large clumps. 6. Place back into the oven for a further 10 minutes, then take out to cool. 7. Place the yoghurt in a bowl and top with granola and the berries of your choice. Bang bang chicken stir-fry Quick, easy meals are key when it comes to nailing your fitness goals, and this stir-fry is an easy lunchtime winner. We’d recommend cooking an extra couple of portions and popping them in the freezer for an easy dinner on busy days. Tip: If you end up with extra chicken, put it to the side to have in a bang-bang chicken salad. Serves: 2 Time: 15 mins Ingredients: 2 chicken breasts, cut into strips ½ juice of a lime 1 tbsp peanut butter ½ tsp tamari sauce ½ tbsp sriracha ½ carrot, julienne or grated ½ red pepper, sliced 1 spring onion, sliced 1 tbsp oil of choice (we recommend sesame for a nice, nutty flavour) 3 nests rice noodles ½ tbsp sesame seeds (optional) ½ red chilli, sliced and de-seeded (optional) Method: 1. Mix together the sriracha, lime, salt, lime, peanut butter and tamari thoroughly with a whisk. 2. Mix all ingredients together so the chicken is well coated 3. Heat the sesame oil in a wok. Once hot, add the chicken to the pan, and cook until golden. 4. While the chicken is cooking, cook your noodles per the instructions on the packet, and leave to stand for one minute before adding to your pan. 5. At the same time, add your carrots and red pepper and stir until everything is coated in the sauce/oil mixture. 6. Once the chicken is cooked and the veg is soft, mix in your spring onions, and plate up. 7. Garnish with sesame seeds and chilli, if desired. Crispy tofu poke bowl Tofu is a great source of plant-based protein, containing all the essential amino acids your body needs. It’s also rich in vitamins and minerals, including calcium, iron and vitamin A. The great thing about crispy tofu, aside from its nutritional benefits, is that it works just as well in leftovers, too. Throw it in a tofu satay curry, pad thai or into a salad for a plant-based protein boost. Serves: 2 Time: 30 mins Ingredients: 1 block of firm tofu 1 tbsp olive oil ½ tsp smoked paprika 1 tsp cornflour ½ carrot 100g cucumber 50g edamame 50g peas 150g uncooked rice 100g tenderstem broccoli 1 tbsp sesame seeds (optional) 1 nori sheet, sliced into strips (optional) Salt to taste Method: 1. Drain the tofu and cut into equal-sized pieces. 2. Mix the tofu with cornflour, salt, olive oil, smoked paprika, and tofu together. 3. Roast on lined trays at 190C until brown and crispy – around 20 mins. Drain once cooked. 4. While the tofu is cooking, cook your rice as per the instructions. 5. In the meantime, prepare your veg. Chop and de-seed your cucumber. 6. Steam your tenderstem, peas and edamame. 7. Once your tofu is crispy and your rice is cooked and drained, plate everything up, and garnish with the nori and sesame seeds. Read More Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche For a quick sugar fix, try this Biscoff microwave mug cake

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