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Newcastle stunned Paris Saint-Germain on their first Champions League match at St James’ Park in 20 years as goals from Miguel Almiron, Dan Burn, Sean Longstaff and Fabian Schar sealed a famous 4-1 win. Newcastle took the lead midway through the first half when Almiron steered a composed finish inside the post before Burn doubled their lead before the break with a towering heder, awarded following a VAR check. Longstaff added a dream third for Eddie Howe’s side and although Lucas Hernandez pulled one back for the visitors, the French champions and star forward Kylian Mbappe were subdued as they suffered a shock defeat. Schar then scored a screamer in stoppage time to cap a stunning night, and Newcastle’s victory puts them top of Group F after two games, with Borussia Dortmund and AC Milan playing out a goalless draw in Germany.Here are how the players rated from St James’ Park. Newcastle United Nick Pope, 7 PSG barely had a shot in the first half and the England international - who was so busy last time out to earn a point in the San Siro - was mainly a spectator here. Could not do too much about Hernandez’s header, as PSG pulled one back. Kieran Trippier, 8 The right back faced the sizeable task of marking Kylian Mbappe but was faultless against the best player in the world. Add in the quality of his set-pieces and an assist and this was another great performance from the England international. Jamaal Lascelles, 8 Newcastle’s captain would not have expected to start but was excellent as a replacement for Sven Botman. Was solid in the heart of defence and made an outstanding recovering challenge on Dembele. Fabian Schar, 9 The defender’s stunning strike from the edge of the box capped off another impressive night from the centre-back, who was sharp to PSG’s movement and kept the visiting stars quiet throughout. That he also has so much quality going forward is a real bonus. Dan Burn, 8 You feared the worst when the towering full-back lined up against the tricky Ousmanne Dembele, but it was Burn who gave PSG more problems. Doubled their lead with a dream goal, powering a header past Donnarumma. Sean Longstaff, 8 If anyone deserved a Champions League goal at St James’ Park, it was him. Shone in midfield on what was the biggest night of his career. Barely gave the ball away and smashed in a stunning third goal after half time. Bruno Guimaraes, 7 The Brazilian was full of quality touches and flicks to help Newcastle break forward against PSG. The timing of his pass is so often excellent. Sandro Tonali, 7 Helped Newcastle settle with his energy and drive in the opening stages, and looked more at home on the left side of the midfield three. Miguel Almiron, 9 Even with the talent on display at St James’ Park, Almiron was the most dangerous forward on the pitch. Kept his head to steer a precise first-time finish past Donnarumma for Newcastle’s opening goal and was a menace throughout. Alexander Isak, 7 Led the line well and was a handful the PSG centre-backs could not deal with, even if it was others in the Newcastle side who made the difference on the night. Anthony Gordon, 7 Another who rose to the occasion. Pressed furiously from the front and set the tone from the first few minutes as he closed down Hakimi and Marquinhos and then made sure he did his defensive work at the other end. Paris Saint-Germain Gianluigi Donnarumma, 3 The Italian was faced with an onslaught of shots and crumbled. If the fact both of Newcastle’s first-half goals came from rebounds suggested he could have done better, there was no doubt about the third as Longstaff’s shot went through his hands. A big player who went missing, but far from the only one. Achraf Hakimi, 4 The right back looked to be a key outlet for PSG with his runs forward but was largely pinned back by the lively duo of Gordon and Tonali. Fortunately for him, the defensive mess in the PSG back four was on the other side. Marquinhos, 3 What was the PSG captain thinking with his careless ball into midfield? The experienced centre-back was punished by Almiron and looked spooked by the occasion. Milan Skriniar, 3 Left an ocean of space for Longstaff to run into for Newcastle’s third goal. It summed up a complete mess of a defensive performance from PSG. Lucas Hernandez, 4 The Frenchman was run ragged by the excellent Almiron and was nowhere to be seen for Longstaff’s third goal. Popped up to pull one back. Manuel Ugarte, 4 If PSG’s approach seemed to leave him isolated in midfield, the defensive midfielder struggled to adapt. Needed to move it quicker and looked overwhelmed. Warren Zaire Emery, 7 Despite his age, the 17-year-old led by example and was the key link between PSG’s defence and attack with his bursts forward from midfield. Perhaps the only PSG player to come away with any credit tonight. Ousmane Dembele, 6 Went close at 0-0 with a wicked volley from Mbappe’s cross that just went past the post. You thought he could have troubled Burn but hardly tested him enough, although he was still the brightest of PSG’s forwards and stun Pope’s palms with a sharp volley late on. Kylian Mbappe, 3 Found no joy on the wing in the first half so drifted along the frontline after the break - but still struggled to get into the game until very late on. This is Mbappe’s team now and you expect him to take more responsibility, but he looks like a player who is ready to move on. Randal Kolo Muani, 3 A largely anonymous performance. Hardly saw the ball and it was no surprise that he was taken off before the hour. Goncalo Ramos, 4 The striker was unlucky with a strike that was deflected just wide but was otherwise quiet. Read More Newcastle’s local heroes stun PSG to twist a tale of geopolitical tension The twin tensions which explain Newcastle and PSG’s very modern rivalry

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The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

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