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Newcastle host Liverpool in a potentially crucial early-season Premier League fixture. For two sides who will hope to finish the season in the Champions League places, this is an opportunity to lay down a marker. Both have made mixed starts to the new league season, with Newcastle impressive winners against Aston Villa on the opening day but beaten by Manchester City last weekend. Jurgen Klopp’s side, meanwhile, followed a draw with Chelsea with a win over Bournemouth. Here’s everything you need to know ahead of the fixture, and you can get all the latest football betting sites offers here. When is Newcastle vs Liverpool? Newcastle vs Liverpool is due to kick off at 4.30pm BST on Sunday 27 August at St James’ Park. How can I watch it? Viewers in the United Kingdom can watch the match live on Sky Sports Main Event and Sky Sports Premier League, with coverage on the channels from 4pm BST. Subscribers can stream the game via Sky Go. Team news Joe Willock, Emil Krafth and Javier Manquillo are unavailable to Eddie Howe, but Joelinton is set to be fit despite appearing to suffer an injury against Manchester City last weekend. Lewis Hall could feature in the squad for the first time since his move from Chelsea was confirmed. Liverpool have received a boost with the rescinding of Alexis Mac Allister’s red card, and the Argentina international could start again in midfield. Jurgen Klopp expects Trent Alexander-Arnold to be fit, but Ibrahima Konate is a doubt with a muscular issue and the Liverpool manager remains without Curtis Jones and Thiago Alcantara. Predicted line-ups Newcastle XI: Pope; Trippier, Schar, Botman, Burn; Tonali, Guimaraes, Longstaff; Almiron, Barnes; Isak. Liverpool XI: Alisson; Alexander-Arnold, Gomez, Van Dijk, Robertson; Mac Allister, Endo, Szoboszlai; Salah, Jota, Diaz. Odds Newcastle win 6/5 Draw 3/1 Liverpool win 21/10 Prediction A tight encounter ends in a draw. Newcastle 1-1 Liverpool. Read More Eddie Howe urges Bruno Guimaraes to learn from social media criticism Jurgen Klopp makes definitive statement on Mohamed Salah transfer saga Meet Manchester City’s new roadrunner who took Kylian Mbappe’s breath away Burnley vs Aston Villa LIVE: Latest Premier League updates Sheffield United vs Manchester City LIVE: Latest Premier League updates Arsenal boss Mikel Arteta: Conceding early is not playing on our minds

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Erik ten Hag was delighted by his players’ response to their “horror start” as Manchester United overcame a two-goal deficit to beat 10-man Nottingham Forest. After stumbling to victory against Wolves in their Premier League opener and seeing a fine start fade in last weekend’s defeat at Tottenham, things unravelled in the opening four minutes at Old Trafford. Taiwo Awoniyi scored a decent opener on the break just 86 seconds after kick-off and Willy Boly added another in the fourth minute – the earliest United have ever trailed by two in a Premier League game. But they dug deep and pulled one back through Christian Eriksen, with Casemiro equalising after the break and Bruno Fernandes scoring a spot-kick to decide the contest shortly after Forest’s Joe Worrall was dismissed. Ten Hag said with a wink: “We want to give the fans something, eh? Of course it is a horror start, giving them two goals and making mistakes. “But I am very pleased with the comeback, with the leadership, how we stayed calm and composed. “We stick to the plans, stick to the belief and turn it around and I think we played in the meantime very good football out of our plan and out of our principles and rules. We scored good goals.” Asked if he views the comeback win more positively than negatively, the Dutchman said: “I think every team in the start (of the season) have areas where they have to improve. “Definitely we have also some and we have to progress there if you want to be successful. “But also you see this team has big character, big personality, there is a very good spirit in this team, there is energy and they found a way to win so, for today, big compliment for the team.” Fernandes, appointed captain in the summer, was at the heart of United’s comeback. The skipper provided the assist for Casemiro’s leveller, drew the foul that saw Worrall sent off and fired home the match-winning penalty a week on from being criticised for his role in the Spurs loss. “I think in almost all the aspects, moments of football, he played a very good game at the highest level,” Ten Hag said. “Keeping calm, for instance, emotions under control but in the right moment using his emotions. “He was brilliant in attacking, making the difference, so (I’m) very pleased with his performance.” Ten Hag is unsure whether Raphael Varane has suffered a noteworthy injury having come off at half-time due to “complaints” and was coy about Dean Henderson’s future. The PA news agency understand the goalkeeper is travelling to Crystal Palace for a medical despite the terms of the deal yet to be ironed out, with Fenerbahce’s Altay Bayindir lined up as replacement. Palace sporting director Dougie Freedman was in the Old Trafford directors’ box and Henderson waited outside the away dressing room to see former Forest team-mates after Saturday’s match. The goalkeeper spent last season on loan under Steve Cooper, who was left aggrieved by some of the decision-making on Saturday but said he was “biting my tongue”. “I just think in games like these, you need a bit of… I don’t even want to say good luck to go your way, you just want things to be as they should,” the Forest manager said. “I think on the decisions, I am not going to talk too much because I don’t want to get into trouble. “But the only thing I was surprised about is how quickly the decisions were made at that moment in time. “I think you sort of see now on decisions that can define a game, you tend to see referees take a bit more time, particularly at the top, top level. I was just really surprised looking at it, how quick it all happened. “Of course there was a decision to be made, I understand that, and it’s plain to see on the cameras and I’m hearing what everyone is saying. “But I was just surprised how quickly the officials sort of (decided). It was split-second stuff, wasn’t it?” Read More Bruno Fernandes gives Manchester United’s season lift-off with stirring comeback against Forest Arsenal boss Mikel Arteta: Conceding early is not playing on our minds James Maddison says ‘collective’ approach needed to replace Harry Kane’s goals

James Maddison is more than happy to shoulder responsibility at Tottenham but has insisted it will take a “collective” effort to replace Harry Kane. Maddison continues to impress in the Spurs number 10 shirt previously worn by Kane, who completed a £100million move to Bayern Munich on the eve of the new season. Kane’s departure has not derailed the early progress of Ange Postecoglou’s team with Maddison relishing his role as creator in chief with two assists at Brentford earlier this month followed up with a maiden Tottenham goal in Saturday’s 2-0 win over Bournemouth. While Richarlison and captain Son Heung-min are yet to open their accounts for the season, Dejan Kulusevski ended his drought with the second at the Vitality Stadium to extend the feelgood factor currently around the club. “It’s tough if you’re asking me to try and get 30 goals,” Maddison joked. “It’s a collective. You can’t even look to replace what Harry Kane gives you. You’ve got to all chip in and look to try and score the same amount of goals from different areas. “Harry is probably the best number nine in the world. You will never find a direct replacement in terms of goals and what he can give you. We should all be chipping in.” Spurs have had five different goalscorers and benefited from an own goal during their three Premier League fixtures and there appears a new lease of life for several members of a squad rundown by the end of a tough 2022-23 campaign. Yves Bissouma and Pape Sarr, having rarely featured under Postecoglou’s predecessor Antonio Conte, have quickly formed an encouraging midfield partnership with Maddison, and Pedro Porro has made the most of his early opportunities at right-back. When Maddison joined from Leicester in June for an initial £40million fee, he was not viewed as a replacement for Kane but continues to provide creativity and a goal threat. It's tough if you're asking me to try and get 30 goals! It's a collective. James Maddison on replacing Harry Kane The 26-year-old insists the philosophy of ex-Celtic boss Postecoglou has been key to Tottenham’s flying start despite losing the England captain. Maddison told BBC’s Match of the Day: “The type of person I am, I’m at my best when I have responsibility on my shoulders and that’s when I thrive. “I am a player who loves to be on the ball and that fits with how the manager wants his players to play. This was a good day for all that. “We’ve got the bit between our teeth. We have some momentum so long may that continue and hopefully we can still implement the final steps the gaffer wants to see, which is attacking football.” Postecoglou has enjoyed an unbeaten start to life at Tottenham but it is a different story for Bournemouth head coach Andoni Iraola. Iraola watched his team open the season with a 1-1 home draw against West Ham before defeats have followed against Liverpool and Tottenham. The fixture list does not get any kinder with Brentford, Chelsea, Brighton and Arsenal to come in September but Iraola blamed himself for a drop-off during the latter stages of this Spurs loss, with Ryan Christie’s withdrawal on the hour mark viewed in hindsight as a mistake. “We knew from the beginning that we had a very tough schedule to start and now we have some important players out with injuries but we have to keep competing,” Iraola insisted. “I think probably after the game you think and I shouldn’t have taken Ryan out of from the game because especially without the ball, he was pressing really well. “I wanted to go a little bit more offensive, but we were worse from that point. I don’t know if it was after the subs or 2-0 because it was one minute later. “Probably until the 62nd minute we were playing well and – against a very good team – having our chances. “So, I was quite happy with the performance, but from there we couldn’t keep the intensity and they were controlling the game much easier.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Iain Henderson: World Cup selection not a factor in unconvincing Ireland display Daniel Dubois’ camp to lobby for No Contest after Oleksandr Usyk drama On this day in 2016: Hull beat Warrington to win Challenge Cup

As I sit in the dark of Screen 2 at Oxford’s Curzon cinema, a woman a few seats away from me does something I’ve not seen before: she orders pizza. Specifically, she orders £64.85 worth of pizzas and chips for her and her family. A few minutes later – after the film has started, in fact – the food is brought to her, as though she was sitting in any regular restaurant and not in a cinema. Eating at the pictures is becoming ever more sophisticated, with ushers bringing you food as fancy as sushi without you having to move a muscle. Is it getting a bit silly? It’s no secret that cinemas have endured a range of crises over the past few years, partly thanks to the rise of streaming and then the pandemic and even more streaming. Cinemas across the country have shut down and forecasters predict that screens won’t be as full as they were pre-Covid until 2025. Some of the cinemas that survived, like AMC, are saddled with billions of pounds worth of debt. Just showing people films may not cut it in this difficult new era. As they fight to survive, cinemas are having to up their game. They have to offer “experiences”. Christina Flourentzou, operations manager at Curzon, says they learned that customers wanted more food and drink with their film thanks to their feedback service, Feed It Back. This happened before Covid struck, she points out, but post-pandemic the company rolled their restaurants out on a bigger scale. “What we’re trying to do is elevate the guest experience,” she says. “For us it’s about giving the guest the best possible experience; so anything that they want, we can give them, essentially.” At my local Curzon this includes padron peppers, mushroom and truffle croquettes, and vegan hot dogs. What Curzon has discovered, according to Flourentzou, is that when at-seat food and drink service is offered, the spend per customer goes up – often by as much as £2 per person. There is a different mindset when ordering at your seat compared with ordering at the till: “You take your coat off, your hands are free, you look at a menu, suddenly someone comes to you and says, ‘What would you like?’ Your mentality changes.” On any new site Curzon will now endeavour to install tables at seats, in order to allow for this in-screen service. Eating entire meals in your cinema seat is becoming more and more popular but it isn’t a brand-new phenomenon. Studio Movie Grill, born in Texas but with sites in states including California, Florida and Georgia, has been offering at-seat food and drink since 2000. Tearlach Hutcheson, the company’s vice president for film, calls this kind of operation a “cinema eatery”. He agrees that it isn’t just the pandemic that has caused a shift in customer priorities; it’s been happening over the past 20 years as home entertainment systems have become increasingly more sophisticated and cinemas have had to compete. “I think that people are looking for a different experience when they go to the theatres,” he says. “We have to provide a more luxurious catering experience to the guest.” I think the immersion is only going to get more and more. I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now ... I don’t think it’s ever going to go back to popcorn and drinks Amy Fernando, creator of Taste Film At Studio Movie Grill, food revenue is more than twice that of ticket sales, and its CEO says that business is better for the company than before the pandemic. In cinemas, profit margins have always been higher on food than on tickets – though these margins are far smaller for cooked food than for popcorn and Coke. The kitchen staff at Studio Movie Grill are often dishing out six meals per minute. A recent innovation was a kitchen printer that printed orders faster than ever before. Servers are allowed to bring food and drink to guests at any point (unlike Curzon, where, Flourentzou says, it should strictly happen during the adverts and trailers) but the bulk of orders are placed within the first 30 minutes of arrival. Studio Movie Grill could represent the future of the cinema-going experience: it might soon be completely normal to bundle the film-and-a-meal experience into one. What Hutcheson is confident about is that cinemas will become more of a “destination spot” in order to entice people to leave the comfort of their homes. Flourentzou doesn’t think I’m right to call it “panic” but it does seem like cinemas are urgently fighting to stay alive. One person who knows all about using food and cinema to create an experience is Amy Fernando, creator of Taste Film, an enterprise that shows films to customers while serving them food featured in those films. Watching Goodfellas in 2016, Fernando was inspired by the infamous shaving garlic scene to marry the two things she cared most about. Seven years later, she has swapped teaching for running the business full-time. “I think the beauty of coming to the cinema, or doing an experience like this, is sharing it with like-minded people,” she says. “Post-Covid there is something special in getting dressed up, going out, and sharing the experience with other people.” When I go to watch Taste Film’s version of Mrs Doubtfire, I agree. I didn’t think of the film as one featuring all that much food but at appropriate moments we are served a savoury birthday muffin; chilli salt and pepper chicken wings; a meringue martini; tiger prawn skewers with chips and salad; a pina colada; and a chilli and chocolate mousse. As Fernando says, the frisson of fun is largely to do with two communal experiences: everyone not just watching the film at the same time but eating the same food at the same time. This won’t be replicable in regular cinemas (a Taste Film ticket is £75, for example) but the company is going from strength to strength, partnering with the big streamers, and its growth is indicative of people’s updated expectations around film. “Guests want more,” says Fernando, “and younger people want more.” Ultimately, of course, it will be the quality of films that govern whether or not cinemas stay afloat. This summer has seen an unusual boom in quality and business, with Barbie and Oppenheimer proving critical darlings as well as excellent earners. But where the cinemas can’t control how good the films are, they can control the various offerings they provide around them. “I think the immersion is only going to get more and more,” says Fernando. “I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now.” Hutcheson and Flourentzou agree. Hand in hand with this development, Hutcheson says, will be a resurgence in “purer cinematic experiences” – people wanting to experience cinema with as sophisticated a picture and sound experience as possible. He believes that it won’t be long before cinema eateries – at the moment confined to more modest theatres – will also enter the IMAX space. Look at the signs and it certainly seems as though it will be difficult to put the genie back in the bottle – which means cinemagoers may need to brace themselves for an exciting new range of smells. Fernando is probably right when she says: “I don’t think it’s ever going to go back to popcorn and drinks.” Read More Too gay, too weird, too pregnant: The most controversial Barbie dolls in history Doing things alone isn’t ‘self-love’ – we don’t need to make everything empowering Sizzling kitchen drama The Bear is spicing up the dating game for chefs ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy

In Cartmel, a picture-postcard Cumbrian village on the cusp of the Lake District, chefs in their whites are scurrying across the cobbled streets like an army of well-dressed worker ants. Some are heaving wheelbarrows stacked with mounds of freshly picked vegetables, still earthy from the farm; others are dashing from one building to another, precariously balancing enormous stacks of clean pans. They all have one thing in common: they work for Simon Rogan. If they’re the workers, he’s the queen. This well-rehearsed choreography is a typical sight every morning in Cartmel, where the Michelin-starred chef – one of only eight to own a three-starred restaurant in the UK – set up shop 20 years ago. After a decade of working at various levels in restaurants around the country (including a placement under Marco Pierre White and two years at the three-star Lucas Carton in Paris), Rogan was keen to open his own restaurant. Priced out of Hampshire and Sussex, he looked further afield and found a rundown 800-year-old former smithy in Cartmel available to rent. “I didn’t come here for anything as glamorous as the area or the scenery or the people,” he tells me, having just taken me on a tour of said area to meet said people. “It was just for this building. I was desperate for my own restaurant. I felt like I had never really achieved the things that I’d wanted to working for other people. I wanted to make my own mistakes and be in control of our own destiny. I know it sounds cheesy, but it’s true.” He made an offer on his way back from his first visit to the area, and L’Enclume was born. “Once you realise where you are, you think: s***, this is beautiful,” he adds, laughing. Over the next two decades, the ambitious chef transformed the Cumbrian village into a culinary destination unlike anywhere else in the UK. It’s now home to not only L’Enclume – awarded the environmental green star in 2021 and the coveted third star in last year’s Michelin Guide – but also the one-starred neighbourhood eatery Rogan & Co, and Aulis, L’Enclume’s six-seater chef’s table behind the main restaurant. He also put his name to Henrock, a more informal and relaxed offering just a half hour’s drive away at Linthwaite House, overlooking Lake Windermere. The engine behind this mini empire, and the reason I’m here, is Our Farm, a 12-acre plot in Cartmel that supplies the majority of the restaurants’ ingredients. A sustainable, closed-loop growing operation had always been “at the back of his mind”, Rogan says. He was inspired by his father, a fruit and vegetable salesman who would bring home a box of the day’s best produce, teaching him the importance of using every part of the ingredient. When they arrived in Cartmel to get started, though, “the standard of produce”, Rogan says “was absolutely rubbish. The reason we got into farming was my frustration at the ability to buy a perfect radish, which is the easiest thing in the world to grow.” They rented a small plot close to the restaurant, and filled in the gaps with local suppliers. But, back in 2002, it was too expensive to buy organic. “Things were triple the price they are now,” Rogan tells me, taking a sip of his beetroot juice at the Aulis counter. “So we bought little bits and pieces here and there alongside the normal suppliers. Then we had the opportunity to take over the farm. That’s when we thought: ‘Right, let’s start growing radishes.’” What started as a little garden has become something bigger than he could ever have anticipated. A restaurant growing its own produce is not a groundbreaking concept, but a kitchen garden this is not. You won’t find pristine beds and trimmed rose bushes and arty ornaments. But you will find a patchwork of muddy fields growing hardy vegetables, the topsoil painstakingly “fluffed” by hand; a regiment of polytunnels housing the more finicky plants, delicate micro herbs and other culinary experiments (I try something that tastes like pickled onion Monster Munch); and enormous hand-rotated compost bins that process all the food waste from the restaurants into mulch for the farm. All this is surrounded by hedgerows that have been carefully curated to attract birds and other wildlife to act as natural pesticides. None of this would be possible without head farmer John Rowland. Regenerative agriculture might be his trade, but birds are his true passion. During a tour of the farm, he lists off the species he’s seen circling overhead, drawn by the blackthorn, hawthorn, rowan and birch trees he’s been planting on the borders. “We cater for the birds more than the people,” he tells me, in a Welsh accent so bucolic I wonder whether he’s been shipped in specifically for the tour. “Everything on the farm has a use, and not only in a culinary way. The seeds and the berries attract the birds onto the farm. The birds are my pest control, so the more I can attract to the farm, the more pest control I have, and that is fantastic for birdlife. In Britain, we’ve lost 84 per cent of our bird species, but this area is really rich because of these techniques.” While he might prefer looking upwards, it’s what’s beneath our feet that Rowland is really focused on. “The life is in the soil,” he says, grabbing a great fistful of the stuff. “You have hundreds of types of fungus right here. We don’t want to disturb that biome in the ground so rather than rotavating the soil [breaking up the earth with a machine ready for planting] and destroying the millions of organisms that live in it, we build a six-inch layer of compost on top and aerate it with a fork. Once you’ve done that, each year you just top it off with an inch, and that’s regenerative farming,” he says matter-of-factly, clapping the dirt from his hands. Well, that’s the gist anyway, and while it’s perhaps a little more complicated than that, Rowland struggles to understand why more people aren’t farming in this way. “We’re the most nature-depleted country in the world. We’ve lost our wildflower meadows, we’ve lost our insect population, we’ve lost our wild songbird population. They’ve taken the hedgerows away to make the fields bigger. All the natural food in our countryside is being lost to intensive farming.” Regenerative techniques like those Rowland is putting into practice on Our Farm would go some way to reclaiming it, he says, but “it’s a shame that they don’t realise that”. He pauses for a moment, then corrects himself: “Well, it’s not that they don’t realise it. They know. It’s just that they want intensive farming because it makes them money and it’s wrong because we are killing everything.” How this translates to the table at L’Enclume is manifold. Every dish on the menu begins life on the farm, where Rowland will flag what’s in season and at its best, or suggest something new he’s been experimenting with. Or it might start as an ingredient foraged from the countryside or sourced from a local supplier. The idea is then tweaked in the development kitchen at Aulis, before it finally makes its way to the pass at L’Enclume. This results in a transient snapshot of Cumbrian cuisine that changes every time you dine, and a menu quite unlike anything else I’ve come across. When I visit in February, Boltardy beetroot – a variety chosen for its resistance to erratic weather – shines in a bitesize tart with smoked pike-perch fished locally, and perilla, a Southeast Asian herb cultivated on the farm that adds notes of mint and licorice. Elsewhere, there’s lovage and rose hip and lemon thyme, all foraged; there’s Cornish cod and Mylor prawns and potted shrimp and Maldon oysters; sweetcorn and champagne rhubarb from the farm that were fermented after they were harvested last summer so they could be used year-round; and an enormous selection of British cheeses, including Tunworth, which is frozen and crumbled in a palate-perplexing, salty-sweet dessert. It happens to be my favourite dish. Managing a farm-to-fork operation this complex, not to mention the empire, is no mean feat. “I could pretty confidently be a tax exile given how little I am in the UK at the moment,” he jokes. When we chatted in February, the team was preparing to revive their pre-Covid plan for a five-week residency in Sydney, which concluded this month. The punchline, of course, is the delay meant Aussies were given a taste of not a two-star L’Enclume, but all four stars. Given Australia is yet to receive a Michelin Guide and is not particularly well known for its agricultural sustainability, it was an interesting move, but one there is clearly appetite for. Despite the $420-a-head price tag, it was sold out, serving more than 4,000 diners. While the food at L’Enclume, at home and abroad, is clearly special, it’s the people that set it apart from other restaurants in this league. Their hospitality, affability and, perhaps most noticeably, northern accents, are not typically what you find at this price bracket (£250 a head for the tasting menu, plus £100-£290 for a pairing). Stuffiness is neither present nor tolerated. Many of the staff have been with Rogan since the beginning, switched between the restaurants, or left for pastures new only to return. “We get a lot of people coming back – only the ones we want, anyway,” he says slyly. There’s certainly been a few famous quarrels. The “Rogan alumni” is a term thrown around a lot during my visit, and includes Mark Birchall, who was executive chef at L’Enclume during its two-star era before setting up a curiously similar “restaurant with rooms”, Moor Hall, in Lancashire, which also boasts two stars and a further green. Then there’s Dan Cox, who cut his teeth at Rogan’s now-closed Fera in Claridges as well as L’Enclume, and helped him set up Our Farm in the early days. He’s now down in Cornwall, running the farm-to-table Crocadon. But, generally, people are drawn back to L’Enclume for the variety it has to offer. “Look around the country,” says Rogan, “and [other restaurants] haven’t got any staff because they can’t offer as many career progression opportunities for people. I suppose that makes them lucky. “It’s about not spreading yourself too thin. We’re only able to do these things because these guys are really, really hungry.” Acknowledging that hunger, he established the Simon Rogan Academy in 2021 to “nurture aspiring chefs”. It includes paid work across the Cartmel restaurants, and culminates in a week-long placement at his restaurant Roganic in Hong Kong. In the beginning, “we thought that maybe if we had just a third of them left at the end of the quarter, it’d be brilliant,” Rogan tells me. “But almost all of them stayed on! And now they all want jobs” – he comically rolls his eyes – “but really it’s great.” As I drift between the farm and the Cartmel restaurants, everyone hard at work but always smiling, it strikes me that L’Enclume isn’t just a restaurant; it’s a story. And its influence is immense. “Sustainability”, “farm-to-table” and “regenerative agriculture” were mere whisperings 20 years ago. Now they’re affixed to almost every new menu, and you could say they were born here. The people I’ve met could well be the next batch of Rogan alumni, attracting Michelin’s attention with their own restaurants in years to come. If it takes 20 years to craft a legacy like this, then I’ll make sure I come back in 2043. For more information about L’Enclume, visit www.lenclume.co.uk and for more information about Simon Rogan and his other restaurants visit www.simonrogan.co.uk Read More Why I won’t be doing Veganuary this year – or ever again Marina O’Loughlin is wrong – there’s joy in solo dining Michel Roux Jr announces closure of renowned restaurant Le Gavroche to have ‘better work/life balance’ The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers

Newcastle boss Eddie Howe has insisted he cannot yet be talked of in the same breath as celebrated predecessors Kevin Keegan and Sir Bobby Robson. Howe has hugely enhanced his reputation since being appointed to the hotseat at St James’ Park by the cub’s new Saudi-backed owners in November 2021 and overseeing a dramatic change in fortunes. Within 18 months, the 45-year-old had guided the Magpies to a first domestic cup final in 24 years and secured a top-four Premier League finish playing a thrilling brand of football, an achievement comparable to those of Keegan and Robson during their respective tenures. As a result, he has won a similar place in the affections of fans, although asked if he recognised the comparison, Howe said: “No. For me personally, I don’t see that. I’ve got so, so much to do to even be talked of in the same breath as those people. “When I watched Sir Bobby’s documentary, which I thought was an amazing thing to watch, it hits you, his career and what he did and how he acted, just everything about his character and the legacy that he’s left here. “It was a really powerful thing to watch, I thought, and I really, really enjoyed it, so no, I’ve got a lot to do. “The drive is to try to do as well as you can. I don’t judge it by what they achieved – they are different times. “They did their best for the football club when they were here and they achieved some unbelievable things, and I will try to do my best for the football club both short-term and long-term while I’m here. That’s all I can do. “The outcome will be the outcome. Obviously I hope it’s positive, I hope people will look back on it fondly. That’s all I wish.” Newcastle face Liverpool on Sunday in a fixture which always rekindles memories of the epic 4-3 defeat at Anfield in April 1996 which dented their title charge under Keegan. His so-called Entertainers set the benchmark for subsequent generations and just as Robson did, Howe is keen to reproduce a style of play which excites supporters. I want my players to be remembered forever, to become legends of the football club. Newcastle head coach Eddie Howe He said: “I said very early in my tenure here that to be compared to The Entertainers is a huge compliment because we want to entertain, not necessarily instead of winning because we are here to win, but to entertain as well. “We are desperate for our supporters to come to the stadium and then leave with that feeling that they cannot wait for next week, with that feeling of, ‘What is the team going to show today?’. “Those kind of emotions are really positive and we want to leave lasting memories. I want my players to be remembered forever, to become legends of the football club. That is something I want for them.”

Juanma Lillo has offered insight into Pep Guardiola’s insatiable appetite to keep improving himself and those around him. Lillo rejoined his fellow Spaniard’s backroom staff at treble winners Manchester City this summer after a year away. This weekend he will be filling in for the inspirational City manager as the former Barcelona and Bayern Munich boss takes time out to recuperate from back surgery. Guardiola is due to return to Manchester after the September international break and Lillo expects him to be as hungry as ever. “Pep is always very open, moment to moment, and he decides he always wants to improve and implement new things,” said Lillo, who will oversee the team at Sheffield United on Sunday and at home to Fulham next week. “That sense is very sharp. He’s very intelligent. He grasps not only what he’s going to do, but with whom he’s going to do it. “That helps to improve everyone that is around him. We all improve. “We all try and to pitch in for Pep to always be there, but he doesn’t need a lot of input because he’s constantly building and debating and generating ideas.” Lillo, 57, has had a long and varied coaching career with jobs in countries such as Mexico, Colombia, Chile, Japan and China as well as at home in Spain. He was actually Guardiola’s manager at Mexican side Dorados de Sinaloa almost two decades ago and knew even then his former charge would make a good coach. “We’ve been working hand in hand for many years,” said Lillo, who first joined Guardiola at City in 2020 before leaving for a job in Qatar two years later. “He was my player back in the day. We have a relationship that goes all the way back and we understand things in the same direction. “When he was a player it was the same. He already had a true vision. It’s very difficult to find someone such as him with such capacity and such willingness. “He was already a bit of a coach when he was a player.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Ben Pattison reveals life-saving heart surgery after stunning 800m performance Gregor Townsend expecting wing Darcy Graham to be fit for World Cup opener David Moyes delighted to end Brighton hoodoo as West Ham top table with win

David Moyes was delighted to see West Ham end their Brighton hoodoo with a convincing 3-1 win at the Amex Stadium which took them top of the table. Summer signing James Ward-Prowse scored his first Hammers goal in only his second start to set the visitors on course for a first ever Premier League win over the south coast side. Manager Moyes said: “I’m thrilled with the three points because usually we come here and struggle to get any points. “We haven’t won here for years. It’s been the same coming here and not getting the results. Today was a well-deserved three points. Brighton did a good job, but we also did a good job in other parts of the game. “Brighton have got an extremely good manager and his side are causing problems to plenty of teams, not just us. They are going to be hard for any manager to play against. They are very offensive, which is great, but that also means it can open up and give you chances on the counter. “We worked hard on not getting picked off easily and we defended really well. Our counter-attacks were really good. Two or three years ago we were really good on the counter and we showed that. All the forward players made a really good contribution today.” Moyes led West Ham to their first trophy in more than 40 years by winning last season’s Europa Conference League. On their surprise early-season surge to the Premier League summit, the Scot said: “I didn’t realise we had gone top. It has been a long time since any West Ham manager did that also.” Ward-Prowse got West Ham off to the perfect start when he opened the scoring after 19 minutes, following on from his two assists in last weekend’s debut win over Chelsea. Michail Antonio was too strong for Brighton defender Adam Webster and picked out England international Ward-Prowse to tap in from two yards. Jarrod Bowen added a second 13 minutes into the second half – expertly controlling Said Benrahma’s cross before firing into the bottom corner. Bowen then teed up Antonio to seal the points in the 63rd minute with a drilled shot into the corner. Brighton, who had 79 per cent of the possession, got a goal back with nine minutes to play when German midfielder Pascal Gross chopped back onto his right foot to rifle home through a crowded penalty area. West Ham goalkeeper Alphonse Areola made two crucial saves in the dying stages to keep out Joel Veltman’s volley and Ferguson’s fierce drive. Brighton manager Roberto De Zerbi said: “I’m disappointed with the result. It wasn’t the best performance in my time at the club, but we didn’t play badly. “We shot 27 times and created 11 chances to score. In the second half I’m disappointed because we lost the balance of the game. “I’m very proud of the performance, the attitude, the passion and the mentality to play well and get points. I can analyse how we conceded the goals and how we made a lot of mistakes in the last 20 metres and how we conceded so many counter-attacks, but it is not a problem. We will start on Monday working on the last week.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Andy Murray confident he has recovered from abdominal injury ahead of US Open Arsenal boss Mikel Arteta: Conceding early is not playing on our minds Duhan van der Merwe helps Scotland overcome half-time deficit to beat Georgia

A 16-year-old boy was killed and four others were injured in a shooting at a high school football game in Choctaw, Oklahoma, authorities say.

West Ham moved to the top of the Premier League with an impressive 3-1 win at Brighton. James Ward-Prowse scored his first goal for the club to open the scoring, with Jarrod Bowen and Michail Antonio wrapping up the points after the break. Pascal Gross grabbed a late consolation for the Seagulls, who slipped to a first defeat of the season.

Mikel Arteta insisted it has not become a psychological issue for Arsenal after they conceded in the first minutes of a home game for the third time this year against Fulham. Bukayo Saka’s blind pass let in Andreas Pereira to score for the visitors after just 57 seconds in front of a stunned Emirates, after the team made similarly poor starts against Southampton and Bournemouth last season. The hosts had looked to have done enough to seal a fine comeback victory when substitute Eddie Nketiah slotted past Bernd Leno from Fabio Vieira’s cross 18 minutes from the end. That was two minutes after Saka made amends for his early error and equalised from the penalty spot, with defender Kenny Tete penalised for tripping Vieira as he charged into the box from Gabriel Martinelli’s pass. And when Calvin Bassey was shown a second yellow card for bringing down Nketiah near the halfway line, Fulham’s hopes seemed to have gone until Joao Palhinha found space inside the box to hook Harrison Reed’s corner beyond Aaron Ramsdale in the 87th minute. Arteta lamented that his side had gifted Fulham a point by gifting two poor goals, but praised the way the players regathered their composure and went at their opponents after yet another bad start. “When in the first minute you make a mistake that we made and you give a goal to the opponent, the game becomes much more difficult,” said Arteta. “The reaction after that, even the first half, the number of situations and chances we generated, we didn’t give anything away. We controlled the game for full periods, but we didn’t score the goal. “In the second half we made some changes. The dynamic changed, we had better relationships. I think the subs (Nketiah and Vieira) made a huge difference and impact. I loved the determination and confidence they brought to the team. “We go 2-1 up and then you have to defend the box with your life. You cannot concede a goal after everything we’ve done, because we should have scored five, six, seven. “We had a big (error) here last year against Fulham where we gave a goal to (Aleksandar) Mitrovic. It’s part of football. “I haven’t seen it (playing on the players’ minds). I don’t see that afterwards, the way the team played. In any other sport you would win by a hundred points difference, but this is football. “We drew, we conceded two very, very poor goals. In the Premier League, when you give something (away), you’re going to get punished, and we were today. “If I compare the game we played against Fulham this season and last season, we were at least 10 times better today than last season. We were much better than last season. Last season we won 2-1 in the last minute, today we drew 2-2.” Arsenal had struggled to find a way back into the game despite putting Fulham under near constant pressure after going behind. It was not until the introduction of Nketiah and Vieira midway through the second half that their fortunes turned. Vieira showed ready instincts to anticipate Martinelli’s clever ball in behind to win the penalty, then his pinpoint cross was expertly timed for Nketiah to crash home their second to send the Emirates into raptures. Gabriel Jesus, who returned to training this week after surgery, was kept in reserve until being brought on in added time, a decision Arteta defended. “The way we generated chance after chance I didn’t think it was necessary (to bring on Jesus earlier),” he said. “In the last minute we decided to bring him in, he’s only had a few days of training sessions after the surgery. But I’m very happy with the subs, the way they came in. “Fabio, I’m delighted with him because he hasn’t played any minutes this season. To see a player that comes with a determination and positiveness to the team and has the impact he had, it’s difficult. I’m really pleased and I’m happy for him as well.” Fulham boss Marco Silva reflected on a point hard earned as his side recovered from the disappointment of their 3-0 home loss to Brentford last time out. “Really tough and emotional,” he said. “After the last defeat against Brentford – a harsh result for us – we wanted to react. “People said that (the Emirates) was not the best place to show a reaction. Our idea was completely different, that it was the best place for us to show a reaction. “In my opinion Arsenal are going to be even stronger than last season. The quality that they have is impressive. I have to say they are going to be contenders again.”