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Leandro Trossard insists he will not “back down” from the challenge of playing in a number of different roles in Arsenal’s forward line. The Belgium international started as Mikel Arteta’s central striker against Sevilla on Wednesday night and opened the scoring in a 2-0 victory that all-but assures the Gunners a place in the Champions League last 16. Trossard, who now has five Arsenal goals across all competitions this season, finished a sweeping move which saw Bukayo Saka square for him to tuck home before the England forward made sure of the win in the second half – although Saka then limped off late on to give Arteta another fitness worry. While he has mainly been deployed off the flanks since signing from Brighton in January, Trossard stepped up to play through the middle with Gabriel Jesus and Eddie Nketiah ruled out with hamstring and ankle injuries respectively. “I always need to be switched on to be honest,” he replied when asked how demanding it can be to play in different positions. “I always need to know my role. But I like it, I will never back down from anything. If you put me as a striker, or a winger or a number 10, I will always play my game I think. “He (Arteta) knows I like to swap positions as well during the game. We have those type of players as well and it creates a bit of chaos for the opposition team. I like it. I am really happy. I always need to know my role. But I like it, I will never back down from anything Leandro Trossard “It is always a nice feeling when you score, but when you do it in a Champions League game it’s always a nicer feeling. It gave us a lead and I think we played brilliantly.” Arsenal went into the game having lost two matches in a row, suffering a Carabao Cup fourth-round exit at West Ham before their first Premier League defeat of the season came at Newcastle on Saturday. Trossard, though, insists the players were never concerned about the prospect of it becoming a hat-trick of losses as they took control of Group B. “We are never worried because we know our quality and we knew we had to bounce back,” he added. “I think that made us start the game so well with a lot of aggressiveness and when the goal came it was a relief for us. Then from that moment we controlled the game. “We are always confident. We want to win every game and that’s how we approach them. We will try and win the next two games as well. “The manager just wanted us to attack when we had the ball, to get the ball to the wingers. Bukayo and Gabi (Martinelli) are so good one-v-one – then you see you can create a lot of chances. We did it so well.”

Copenhagen defender Denis Vavro called Man Utd winger Alejandro Garnacho a clown.

Maren Morris isn't quitting country music, SAG-AFTRA reaches tentative deal to end strike, the Angels hired Ron Washington and more in the Roundup.

Panama’s ratification of a deal with a copper miner last month should have been a formality. Instead, it

A popular NPC known as 'Leak World' on TikTok was determined not to break character when a security guard approached him during a livestream. For the blissfully unaware, an NPC stands for a non-playable character in a video game. In reality, it acts as a metaphor for someone who follows the crowd and lacks independent thinking. Online, specifically on TikTok, NPCs have been raking it in from repeating actions and comments on their page. Take 'Leak World' (real name Miles Morales) for instance, who frequently shares content to his page of him cosplaying as an NPC. During a recent TikTok live, he was politely asked to move off private property. "If you’re over there and anywhere on that property, that’s private property," the guard explained to the TikToker dressed as Spider-Man. "This is public property, the sidewalk, right?" Leaks World responded, before showing his followers that he was on a sidewalk. "I’m here to respect the rules. My dad works for the police. This is just what I do." @oldheadrogers @leaks._.world vs The Security & Cops #milesmorales #AI #police The security later returned to ask once again that he move, but the TikToker remained in character. "Nah, I’m gonna do my own thing," he said and continued to livestream with the chat. "I need you to move over there," the security reiterated. "Do you know who I am?" the TikToker hit back. "I’m Miles Morales. I’m not a TikToker, I’m Miles Morales. I save lives every day and this is how you’re gonna treat me?" "Doing NPC streams in public is crazy. Bro has 0 shame. Unlimited confidence. I gotta respect it," one person wrote, while another added: "This trend continues to be the worst thing to ever happen to CoNtEnT CrEAtIoN." How to join the indy100's free WhatsApp channel Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

“I love the sticky sound this steamy pasta makes as you stir through pumpkin, walnuts and blue cheese until it forms a creamy sauce,” says chef Donal Skehan. “It’s proper autumnal food – seek out smaller, sweeter pumpkins with interesting textures and skin colours; they are far more flavourful than the regular large orange ones.” Autumn pasta with blue cheese and nuts Serves: 4 Ingredients: 1 pumpkin or autumn squash (about 1kg), peeled, deseeded and sliced 3-4 sprigs of thyme 1 tbsp olive oil 1 tbsp salted butter 2 onions, thinly sliced 350g pasta shapes, such as conchiglie or rigatoni 100g blue cheese 75g walnuts, toasted and roughly crushed Sea salt and freshly ground black pepper Best-quality extra virgin olive oil, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6. 2. Place the pumpkin on a large baking sheet with the thyme sprigs and toss in the olive oil until all the pieces are coated. Season generously with salt and pepper. Roast in the oven for 40 minutes, or until tender and caramelised at the edges. Once cooked, keep warm. 3. While the pumpkin cooks, place a large heavy-based frying pan (skillet) over a medium-high heat and add the butter. Add the onions and season generously, tossing to coat completely in the melted butter. Reduce the heat and cook gently until the onions are sweet and caramelised, about 10-15 minutes. 4. Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and generously season with salt. Once boiling, add the pasta and cook until al dente. Drain and reserve a cup of the starchy cooking water for use in the sauce. 5. Increase the heat back up under the pan with the onions, then add the reserved pasta water and bring to a steady simmer. Meanwhile, mash half the cooked pumpkin and add this to the onions. Crumble in almost all of the blue cheese (keep a little back to serve) and stir until you have a smooth, creamy sauce. Working quickly, add the pasta to the pan and stir through until completely coated. 6. Serve the pasta hot in warmed plates topped with the remaining pumpkin slices and blue cheese. Sprinkle with toasted crushed walnuts and top with a generous drizzle of the best-quality extra virgin olive oil you have to hand and a last seasoning of sea salt and black pepper. One-pot Moroccan-style meatballs “There are some recipes that are ideal for making ahead of time and seem to improve in flavour once you plonk them in the fridge for an overnight stay. This is particularly true of a tomato-based meatball stew like this one,” says Skehan. “The spices have an opportunity to mingle with the lamb, the harissa paste has time to develop the deep hum of heat in the sauce, and you are left with a pot of something truly special. “Make these meatballs while you have time on a Sunday night, and all you have to do to make a meal of them is serve them at the table with rice or couscous, and maybe some flatbreads.” If you don’t have a slow cooker, make this in a casserole dish and cook, uncovered, in an oven preheated to 160C/140C fan/320F/gas 3 for one hour. Serves: 4 Ingredients: 450g minced lamb ½ red onion, finely chopped 2 garlic cloves, crushed 1 medium free-range egg 2 tsp ras el hanout 30g fresh white breadcrumbs 1 tbsp finely chopped flat-leaf parsley 2 tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 1 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, finely chopped 1 heaped tbsp harissa paste Grated zest of 1 lemon 400g tin chopped tomatoes 100ml chicken stock 400g tin chickpeas, drained and rinsed To serve: Handful of flat-leaf parsley, chopped Couscous, steamed Greek yoghurt Flatbreads, charred and torn Method: 1. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. 2. Heat the two tablespoons of oil in a frying pan or using the sauté function on the slow cooker and brown the meatballs all over. Transfer to a plate. 3. Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more. 4. Transfer to the slow cooker (if you’re not already using it), then add the meatballs. Pour over the chopped tomatoes and stock. 5. Season well and cook on high for four hours, then add the chickpeas and cook for a further 30 minutes. If the sauce is too juicy at the end, remove the meatballs and reduce to your liking in a pan or using the sauté function on your slow cooker. 6. Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. Irish coffee, hazelnut and chocolate tiramisu Tiramisu is one of Skehan’s “go-to desserts to feed a crowd”. He says: “This version is the latest twist and an homage to that favourite after-dinner treat: Irish coffee topped with whipped cream.” Serves: 6 Ingredients: 400ml double cream 250g mascarpone 4 tbsp caster sugar 75ml Baileys 300ml strong coffee 75ml whiskey 200g Savoiardi sponge fingers 100g hazelnuts, toasted and roughly crushed in a pestle and mortar 75g dark chocolate, grated Method: 1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside. 2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate. 3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days. ‘Home Kitchen: Everyday Cooking Made Simple And Delicious’ by Donal Skehan (Yellow Kite, £25). Read More 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 The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word

Apple might end up on the hook after all for billions of euros in back taxes to Ireland in the latest twist in a longrunning European Union dispute

Up to 55 families will be temporarily housed at Weeton Barracks in Lancashire from Friday.

The European Central Bank can engineer a return to price stability without too much of a hit to

Nick Cave and The Bad Seeds are close to finishing their first record in three years.

'Britain's Got Talent' judge Amanda Holden is "so excited" to have been appointed Christmas Ambassador for bath and body product firm Baylis + Harding.

BOCA RATON, Fla.--(BUSINESS WIRE)--Nov 9, 2023--