It was gone midnight when Tommy Fury and KSI wrestled their way through six truly ugly rounds to end the night in Manchester on Saturday. Fury got the nod over KSi, nearly 20,000 traipsed away in the rain and the journey of boxing’s so-called “crossover” fighters continues. The night was a sell-out, the pay-per-view numbers on DAZN will be impressive, but the reality is that the stars of the circuit, which operates under the promotional name of Misfits, are novices. And, they will never get any better. The men and women under the Misfits canopy might want to fight, but they are so far short of grade that their fights are just boring to watch for traditional boxing fans. They are, mostly, harmless, but the limitations of the men and women involved mean that action happens by mistake and not design. They have the moves, but not the technique; it is style over content. The crowd did actually boo and hiss quite a few times during Saturday’s ten-fight bill when there was no action. Sure, there is a grand pantomime element at play. Also on Saturday, several fights went on too long and the referees were guilty of putting the health of the boxers at risk. The men behind Misfits, including KSI, must take a long, hard look at the poor and dangerous refereeing. It was a brutal reminder, in the middle of the slapstick, that this unforgiving sport too often ends in death or serious injury. It has to be said that in most ways, Misfits run their business smoothly; they have top safety protocols, the shows are slick and they have a lot more transparency than the promoters operating under British Boxing Board of Control licences. The men behind Misfits are not here to take over, they are just doing their extravagant thing in their lane. The fighters from the Misfits circuit are not going to end boxing as we know, relax. So, the truth is that Fury v KSI, which was for the Misfits World Cruiserweight title, was a bad fight; two raw novices, holding, missing, swinging and both fully neglecting some of boxing’s most basic but essential principles. Obviously, the capacity crowd loved every second of it. They would both benefit from learning the most basic of basics again; had either thrown a jab, they would have won easily. Fury should know better and will be disappointed with his performance. The fans kept up their roar, screaming as Fury missed wildly and screaming louder if Fury hit and held. However, the loudest noise was for KSI, who has a combined total of just over 22 million followers on social media. When the boxers are introduced, their name, their weight, their city and then their total social media reach is given. It was a hard night for the iconic Michael Buffer. Fury won for the 10th time and his previous nine fights were all under the rules and regulations of a recognised and respected governing body; the fight on Saturday was a blatant and understandable cash grab on a circuit outside of boxing’s jurisdiction. It is, let’s be honest, a long way back to regular boxing for Fury, who was on Love Island before following the family tradition and taking up the noble art. On the Misfits circuit, Fury is the enviable champ and is highly paid, but in real boxing he is Tyson’s little brother and the son of John. In real boxing, little Tommy is just a novice, not an adored, multi-millionaire world champion. KSI created and owns Misfits and is at the very heart of the crossover boxing scene; he was unbeaten in six before the maul with Fury. In the fiery aftermath, KSI called for an investigation into the sanctioning body about the decision. It was finally a touch of humour - KSI set the body up! In the fight before Fury’s win, there was a riot and ring invasion when a man called Dillon Danis (four million followers on social media) tried to choke Logan Paul (33 million on social media). It was chaotic and predictable. Danis and Paul hate each other in real life - whatever that is for them. Paul won by sixth-round disqualification. Incidentally, Paul and KSI own Prime, the drink. The carnival will continue, there is no revolution, it’s just a bunch of high-profile dreamers in novice scraps. And Tommy Fury is their new king. Read More KSI vs Tommy Fury prize money: How much did the fighters earn? KSI vs Tommy Fury scorecards reveal major error in decision victory Jake Paul immediately mocks KSI after defeat to Tommy Fury KSI may have lost to Tommy Fury, but he’s winning where it really matters Tommy Fury claims points victory over YouTube star KSI Who is Dillon Danis: Logan Paul’s opponent who threatened to cancel fight?

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Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

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Movie fans have just realised there's a huge blunder in James Cameron's The Abyss, and once you see it, you can't unsee it. In a clip posted to Twitter, a huge tidal wave is heading towards the beach, however, while most people are running away, one guy in the corner is using his impending doom as a chance to pull his friend's swimming trunks down one last time. In the theatrical release, the scene was reportedly cropped so you could only see the motion from the tops of their heads. Sign up to our free Indy100 weekly newsletter

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