Arsenal are willing to listen to offers for Jorginho this summer but have no plans to sell academy graduate Emile Smith Rowe.

MADRID (AP) — On a night in the middle of July, tenors, sopranos and a choir delighted the crowd in Madrid’s luxurious Teatro Real opera house with Giacomo Puccini’s masterpiece, “Turandot.”

Scotland concluded a successful Euro 2024 qualifying campaign with an all-action 3-3 draw with Norway at Hampden Park. Steve Clarke’s men clinched their place in Germany with two games to spare last month and, following a 2-2 draw with Georgia on Thursday night, there were thrills and spills in the final Group A game in Glasgow. The Tartan Army were in party mood but they were silenced in the third minute of a roller-coaster first half when Aron Donnum fired the visitors ahead before Scotland captain John McGinn levelled from the spot 10 minutes later. Norway restored their lead through striker Jorgen Larsen in the 20th minute before an own goal in the 33rd minute by visiting defender Leo Ostigard had the Scots level again. The second half was no less open and a fine finish by midfielder Stuart Armstrong just before the hour mark put the home side ahead but Norway substitute Mohamed Elyounoussi cancelled that out in the 86th minute with a header. Nevertheless it is Scotland and group winners Spain who qualify automatically for next summer’s finals and the Scots will go into the draw as Pot 3 seeds. It was another thrilling match in an unforgettable campaign. Clarke reshuffled his side, with Luton striker Jacob Brown making his first start in his eighth appearance as Jack Hendry, Armstrong and Kenny McLean also came in. Ryan Porteous, Billy Gilmour, Ryan Christie and Lyndon Dykes dropped to the bench. Stale Solbakken’s side were without injured Manchester City superstar Erling Haaland, their captain and Arsenal midfielder Martin Odegaard and Sevilla goalkeeper Orjan Nyland, which on the face of it increased the home side’s chance of finishing the campaign with a flourish. The visitors, however, were keen to avenge the 2-1 defeat by Scotland in Oslo which had done so much to shape both sides’ fortunes and they got off to the perfect start. A cross into the middle from Julian Ryerson came off the foot of Larsen straight to Donnum, whose shot from 14 yards clipped Scotland defender Nathan Patterson before going past keeper Zander Clark and in off a post. The goal stunned the home fans but they were soon cheering when referee Horatiu Fesnic pointed to the spot after judging that Callum McGregor’s shot had struck the arm of Donnum inside the box. McGinn slotted the penalty past Norway keeper Egil Selvik for his third goal of the campaign and his 18th international goal in total to tie with former Scotland striker Kenny Miller. However, Scotland were again trailing when Larsen got a flick on Ryerson’s deflected cross at the near post and the ball squirmed past Clark and spun over the line with the on-rushing Donnum making sure. The goals kept coming and the home side were level again when Scott McTominay’s whipped-in corner from the left was just missed by McLean, with the ball striking the luckless Ostigard and bouncing into the net. Norway remained dangerous and in the 37th minute captain Patrick Berg came close with a 30-yard free-kick and minutes later only a brilliant block by Patterson denied Donnum a second goal, before Armstrong came close with a drive in the last action of the first half. The end-to-end action continued after the break. Brown missed a good chance from right in front of goal but only seconds before Armstrong drilled McGinn’s cut-back into the net from 16 yards, after playing a one-two with his fellow midfielder. Dykes, Christie and Lewis Ferguson soon came on for Brown, Armstrong and McLean and then Ryan Jack replaced McGinn, who had taken a knock. By then Norway were going all out for their third goal and in the 82nd minute Clark made a good diving save from substitute Kristian Thorstvedt’s header from close range. Former Celtic attacker Elyounoussi made no mistake when burying a Ryerson cross from two yards out, however. The Tartan Army showed their appreciation at the end of five added minutes and now all eyes are on Germany next summer. Read More Ludvig Aberg keen to ‘love golf for long time’ after clinching RSM Classic title Luke Humphries continues stunning rise with Grand Slam of Darts success Gareth Southgate wants vastly-improved display from England in North Macedonia Declan Rice urges England to finish 2023 with a ‘bang’ in North Macedonia Jarrod Bowen adds to England withdrawals after injury in training Manchester City storm back to deny Manchester United in Old Trafford WSL derby

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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween