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Declan Rice is aiming for Premier League and Champions League glory at Arsenal, insisting he will take his £105million price tag in his stride. The England midfielder joined from London rivals West Ham earlier this month after the two clubs negotiated how the record payment for a British player in the Premier League would be broken down. Now Rice is in the United States, having joined his new team-mates to prepare for the upcoming campaign, with the Gunners aiming to go one better than their second-placed finish last season. Mikel Arteta’s side will also return to the top table of European football for the first time since 2017 and Rice is hungry for success, having lifted the Europa Conference League trophy in his final game as West Ham skipper. “I think it’s time now. You know Arsenal under Mikel have won Community Shields, FA Cups, but I think now, this is a massive club, it’s constant pressure of delivering titles and it’s been such a long time now since Arsenal won the Premier League,” Rice told Sky Sports News. “Last year was so close, I feel like we’re better off now this year, learning from that experience. I think that’s definitely a target and of course you’re in the Champions League, you go into the Champions League to win, you don’t go into (it) just to take part. “There’s always a narrative around Arsenal that they’re not going to win the Premier League or they haven’t been good enough. There's always a narrative around Arsenal that they're not going to win the Premier League or they haven't been good enough Declan Rice “But I didn’t see it in that way at all. I see it in a way that he (Arteta) has improved the squad every year. The players have improved individually. Everyone’s gone up another level and when I spoke to Mikel about the way he wanted me to play, where he sees me playing and the vision he has for Arsenal. “For me it is really exciting now to be a part of this project that Arsenal can get back to the big time and win some trophies.” Rice’s arrival at the Emirates Stadium has eclipsed Arsenal’s previous transfer record – the signing of Nicolas Pepe from Lille for £72m – and will see West Ham receive a guaranteed £100m, with a potential £5m in add-ons. The 24-year-old believes it is unfair he will carry increased expectations because of his price tag but insists he will not be weighed down by it. “I just try to take everything in my stride. I can’t control what I’ve been bought for, that’s obviously been determined on how well I’ve played consistently over the last couple years,” he added. “West Ham have obviously set that price, I tried to take it all of my stride, I’ve not really thought about the price tag once. I’ve been brought to Arsenal for a reason and that is to perform, to play football. To try and add to the squad, to try and win trophies. “I’m not going to get involved in price tags. Of course people have always got opinions, you can’t please everybody. Someone’s always got something to say, but what’s important is that the manager, you know you’ve got his support, you’ve got family support, people that are close to you, that’s all that matters. “I won’t try to think about that too much and to be honest with you, I haven’t. It’s football. A lot of players have been bought for £80, £90, £100million. It’s our profession. It’s just down to us to perform. So over the six years (of his contract), hopefully I can repay that price tag.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Mark Cavendish reveals depths of depression in new documentary Seamer James Anderson still hungry to play Test cricket for England Academy study shows Chelsea and Arsenal produce most Premier League players

Maps, satellite images and before and after pictures show the extent of wildfires across Greece.

Watch as England hold a press conference ahead of their Women’s World Cup match against Denmark. Sarina Wiegman’s team play their second group game on Friday 28 July and ahead of the fixture, forward Lauren Hemp discussed how the Lionesses have moved on from their Euro 2022 triumph. The Man City star, who started every game during that historic run last summer, said the squad are determined to refocus attention on their World Cup campaign. “As a team, yes that happened last summer, what a fantastic summer it was, but obviously it’s a new summer now, new challenges,” Hemp said. “You’ve seen in games in this tournament that anything can happen, but we’re ready for each one. “It’s exciting to be a part of but obviously it’s a massive tournament where anything can happen, so as a team we’re just focusing on each game as it comes.” England won their opening World Cup fixture against Haiti 1-0. Read More Seamer James Anderson still hungry to play Test cricket for England Team GB chief in confident mood ahead of ‘most inspirational’ Paris Olympics Wickets tumble at Warwickshire on dramatic first day against Middlesex

The Women’s World Cup continues as the Republic of Ireland fight to keep their hopes alive against Olympic champions Canada in a pivotal Group B clash. Defeat would put Ireland on the brink of elimination following their opening loss to co-hosts Australia, while Canada are looking to bounce back from their draw against Nigeria. Elsewhere today, both Spain and Japan can qualify for the last-16 with a match to spare as they look to build on comfortable opening wins in Group C. Spain face Zambia after Japan cruised to a 2-0 victory against Costa Rica - and a win for Spain would see both teams advance to the knockout stages. On Tuesday, co-hosts New Zealand were stunned by debutants Philippines, who claimed their first ever victory at the tournament with a 1-0 win in Wellington. The result blew Group A wide open and all four teams are still able to advance after Norway were held to a goalless draw by Switzerland in the day’s late kick-off. Follow the latest World Cup scores, updates and news in today’s live blog Read More Women’s World Cup TV schedule: How to watch every match today Women’s football world rankings: Who could take No 1 at the World Cup? When do England women play next? World Cup fixtures and route to the final

Chelsea and Arsenal were the leading producers of Premier League players in the 2022-23 season, research by the PA news agency has found. The two clubs’ academy products each racked up just over 21,000 minutes of playing time but remarkably were separated by just 37 seconds, with Chelsea edging top spot. Here, the PA news agency looks at the main stories to come out of the data. Small margins On August 6, 2022, Chelsea sent on Conor Gallagher to replace Jorginho in the ninth added minute of their season-opening 1-0 win over Everton. It may have been a mere game management move by then-manager Thomas Tuchel but Gallagher’s two-and-a-half-minute appearance – Chelsea’s shortest all season – ended up deciding top spot in the academy study. PA’s data includes minutes and seconds played by each player in every match, including stoppage time, and the total of 21,031 minutes and 44 seconds for Chelsea graduates put them fractionally ahead of their Arsenal counterparts’ 21,031 minutes, seven seconds. The other headline news is that Manchester United – leaders in every previous edition of the academy study, most recently after the 2018-19 season – drop to fourth place and have been overtaken by rivals Manchester City, whose total of almost 19,458 minutes is over 1,500 behind the leading pair. United graduates managed just under 18,533 minutes and they gave playing time to five products of their own academy – Marcus Rashford, Scott McTominay, Alejandro Garnacho, Anthony Elanga and Kobbie Mainoo. Relegated Southampton completed the top five with almost 16,570 minutes. What they said Former AFC Wimbledon manager Mark Robinson is now Chelsea’s development squad head coach. He recently told The Athletic: “If the (youth-team) trophies come, that’s great. But it’s more about ‘who is the next one we can produce for the first team?’. “It’s also given the other lads an incentive — the ones who have trained with the first team but haven’t played yet, plus the ones who haven’t had the opportunity. It drives them on, thinking ‘am I going to be next?’.” Arsenal’s habit of handing key roles to their recent players, with manager Mikel Arteta working alongside technical director Edu, extends to the youth set-up with Per Mertesacker and Jack Wilshere as academy manager and under-18 coach respectively. Bukayo Saka, Emile Smith Rowe and Eddie Nketiah lead the homegrown contingent in the first team and Mertesacker told the club’s website: “It feels really positive. It sends a message that we need to be developing strong, young individuals who can cope with pressure. I like that, setting standards at the highest level. “We have always been at the forefront of giving young players a chance. This is something that has been part of Arsenal DNA forever. “You have to look at a 10-year cycle in the academy. I’m looking at the next three years thinking ‘this is when the real work starts’.” Global giants It is not just Premier League clubs represented in the study, with many players’ English Football League beginnings and the top flight’s global reach also captured. In fact Dutch club Ajax rank sixth, just ahead of domestic heavyweights Liverpool and Tottenham. Sven Botman, Kenny Tete, Pascal Struijk, Joel Veltman and Christian Eriksen each played over 2,000 minutes as Donny van de Beek and Jairo Riedewald rounded out a group of seven Ajax graduates. Benfica were 10th behind Nottingham Forest and produced as many players in Manchester City’s treble-winning squad – four – as City’s own academy. Fellow Portuguese side Sporting Lisbon are 11th with Anderlecht, Genk, Nice and St Etienne also in the top 20. Sheffield United were the top EFL side in 17th as they secured their return to the Premier League, while League One Charlton were 20th. Far and wide There were 277 academies represented in the study, with playing time ranging from Chelsea and Arsenal’s totals all the way down to Lagans AIK’s three minutes and 22 seconds in a solitary appearance for Newcastle full-back Emil Krafth. Lagan were one of 190 academies represented by just a single player each, Blackburn ranking highest among them thanks to David Raya’s 3,765 minutes for Brentford. The Bees themselves produced only Bournemouth defender Chris Mepham, whose 2,408 minutes placed them 132nd in the rankings and last among the 20 top-flight clubs. Only seven clubs hit double figures for players – Chelsea in front again with 16, one more than Manchester United. City produced 14, Arsenal and Southampton 13 apiece, Liverpool 11 and Tottenham 10. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live West Ham ‘confident’ over Conor Gallagher despite rejected bid On this day in 2021: Adam Peaty makes history with defence of Olympic title Wrexham striker Paul Mullin injured in win over young Manchester United team

What the papers say West Ham believe they are still in the box seat to sign Chelsea midfielder Conor Gallagher despite a rejected £40million bid, the Evening Standard reports. Tottenham are also interested in the 23-year-old. The Mirror says the Bayern Munich’s chief executive Jan-Christian Dreesen and technical director Marco Neppe have not joined the club on their trip to Japan to stay behind to work on another bid for Harry Kane. Tottenham want £100million for the England captain. Liverpool have had their bid for Southampton midfielder Romeo Lavia rejected with the £35million offer deemed not enough, according to the Guardian. Southampton are hoping for a bid closer to £50million. Social media round-up Players to watch Fabinho: The Liverpool midfielder looks set to start pre-season training with the club which could be a blow to Saudi Pro League team Al Ittihad who are hoping to sign the 29-year-old, the Athletic reports. Bernardo Silva: The Manchester City midfielder looks set to stay after the club told the 28-year-old they do not want to sell him, despite his desire to leave, 90 min says. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Layers of potato interleaved with clotted cream, spinach, a hint of garlic and nutmeg – a dish that will bring you together with people you love,” says chef Emily Scott. “Wild garlic is a perfect replacement for the spinach, when it is in season. It has a subtle fragrance and works in pesto, risottos, pasta, scones and here in this delicious dauphinoise.” Dauphinoise potatoes with spinach and clotted cream Serves: 8 Ingredients: 50g (2oz) unsalted butter 300g (10½ oz/1½ cups) clotted cream 150ml (5fl oz/scant 2⁄3 cup) creme fraiche or Rodda’s double (heavy) cream 1 whole nutmeg, for grating 1.2kg (2lb 10oz) waxy potatoes, peeled (Desirée potatoes work well) 900ml (30fl oz/3½ cups) full-fat milk 2 bay leaves 1 garlic clove, halved lengthways 200g (7oz) baby spinach, washed and stalks removed (wild garlic is a perfect alternative when in season) Cornish sea salt and freshly ground black pepper Method: 1. Preheat the oven to 160C (140C fan/320F/gas 2). Grease the sides and bottom of an oven-to-table dish with a little of the butter and set the rest aside to use later. 2. Place the clotted cream and creme fraîche in a bowl and stir together, then add a pinch of sea salt, some black pepper and a grating of nutmeg. 3. Cut the potatoes into 2.5mm (1⁄8 in) slices. Place them in a heavy-based pan and cover with the milk, then add a good pinch of sea salt, another grating of nutmeg, the bay leaves and garlic. Bring to the boil and cook for 10 minutes (be careful – the bottom of the pan can catch). Drain, discarding the milk, garlic and bay leaves. 4. Carefully layer the potatoes in the buttered dish alternating them with layers of spinach, seasoning each layer with salt and pepper. Make sure the top and bottom layers are just potato. Pour over the clotted cream mixture, making sure the top layer is just covered. Finish the top off with some more grated nutmeg and a few knobs of the remaining butter. 5. Bake in the middle of the oven for 1 hour, or until golden brown and a table knife passes through with ease. Allow to rest. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

This recipe is so simple and versatile – I use it to top fruit throughout the seasons,” says chef Emily Scott. “It is lighter than a traditional oat crumble topping, and delicious served with custard or crème fraîche.” Blackberry and peach crisp Serves: 4 Ingredients: For the Amaretti crumble topping: 160g (5½oz) amaretti biscuits 80g (3oz/scant 1 cup) flaked (slivered) almonds 75g (2½oz) unsalted butter, at room temperature 50g (2oz/scant ½ cup) plain (all-purpose) flour 50g (2oz/scant ¼ cup) caster (superfine) sugar For the bramble and peach filling: 350g (12oz) blackberries 6 peaches, skinned and stoned (pitted), sliced (if using frozen peaches, thaw and drain first) 100g (3½oz/scant ½ cup) caster (superfine) sugar 3 tbsp cornflour (corn starch) slaked with 2 tbsp water Zest and juice of ½ lemon Method: 1. Preheat the oven to 200C (180C fan/400F/gas 6). For the crumble topping, blitz the amaretti biscuits with the flaked almonds in a food processor to a rubble. 2. In a mixing bowl, rub the butter and flour together to resemble breadcrumbs, then add the sugar along with the almond rubble and mix together. 3. Spread the mixture out over a baking sheet and bake in the oven for 10-15 minutes until golden. Allow to cool. 4. For the filling, place the blackberries, peaches, sugar, cornflour mixture, lemon zest and juice in a heavy-based saucepan and slowly bring to a simmer, stirring all the time to allow the sugar to dissolve. Cook until the fruit is tender. 5. Transfer to an oven-to-table baking dish and sprinkle over the amaretti crumble topping. Finish off in the oven for 5–6 minutes. Don’t forget the cream. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

There is nothing more comforting than a roast chicken – a go-to every week and something my family are always happy to see,” says chef Emily Scott. “The chorizo, lemon and rosemary create a wonderful gravy of buttery golden juices; with the potatoes and garlic, it really is a delicious one-pot recipe.” Roast chicken with chorizo, garlic and rosemary Serves: 4 Ingredients: 1 whole properly free-range chicken (about 1.5kg/3lb 5 oz) 50-100g (2-3½oz) unsalted butter, softened 6 rashers of unsmoked streaky bacon 2 lemons, halved 8 rosemary sprigs 12 garlic cloves, left whole and unpeeled 2 tbsp olive oil 300g (10 ½oz) chorizo, thickly sliced 500g (1lb 2oz) small new potatoes, left whole Cornish sea salt and freshly ground black pepper Method: 1. Preheat the oven to 200C (180C fan/400F/gas 6). Place the chicken in an oven-to-table roasting dish. Rub the breasts and legs with the butter, season with sea salt and freshly ground black pepper, then place the streaky bacon over the breasts of the chicken (this protects the breast meat for the first part of the cooking, keeping the meat moist and adding delicious flavour. The crispy bacon becomes the cook’s perk). 2. Place the lemon halves and most of the rosemary in the cavity. Arrange the garlic cloves around the chicken in the oven dish, then drizzle the whole chicken with the olive oil. Roast in the oven for 15-20 minutes until the bacon is crispy. 3. Remove the dish from the oven, remove the bacon and set aside. Baste the chicken with the buttery and lemony juices, then arrange the slices of chorizo and small potatoes around the chicken with the remaining rosemary sprigs. Return to the oven to roast for 45 minutes–1 hour until the chicken is golden brown and the juices run clear (test by inserting a skewer into a leg). 4. Remove from the oven and allow to rest for 10 minutes. Carve and serve with the buttery, golden juices, with the roasted potatoes and chorizo, accompanied by greens or a green salad. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

Emily Scott has called the UK’s southernmost county home for 25 years, but the chef’s roots in the region go back even further. “I spent a lot of time in Cornwall as a child, because my grandparents had a house down here,” says Scott, 48, on a video call from her home near Newquay. “And also in France, because my grandfather was half-French and they lived out in Provence.” Born in Sussex, she moved to the picturesque village of Port Isaac aged 23 and married her first husband, a fisherman, and the couple had three children, Oscar, 21, Finn, 20, and Evie, 18. “Sadly, I divorced the fisherman – or not sadly, I’m not sure – but actually, it’s all very amicable. “But I chose to stay in Cornwall… and my career has just grown and got better and better.” Scott’s first foray into food was the seaside Harbour Restaurant in Port Isaac, followed by eight years running the much-loved St Tudy Inn gastropub and rooms. Now, she’s creative director (“I’m not apron-on as much as I used to be”) at Emily Scott Food, the restaurant that sits on the sea wall at Watergate Bay. What unites all these culinary outposts? “I’ve been banging the simplicity drum for a long time – my food’s all about seasonality, but also not too much faffing around.” That ethos is evident in her second cookbook, Time & Tide, which includes plenty of one-pot main dishes, simple suppers and satisfying bakes. “It’s about times of day,” says Scott, who lives with her partner Mark Hellyar, a winemaker, and her children. “There’s a lovely chapter called ‘morning cafe’ with lots of nods to my French roots, because that’s just a very natural thing for me. We’ve got ‘rise and shine’, meaning breakfast time, we’ve got ‘seaside soirees’.” The recipes reflect Scott’s trademark Cornish-French fusion with seafood – scallops, mussels, mackerel, crab – taking centre stage alongside French culinary classics like beurre blanc, bouillabaisse, ratatouille and creme brulee, while Cornish sea salt and clotted cream appear on many an ingredients list. The book cover features a quote from American actor and foodie Stanley Tucci, who has become a friend. “It’s just been a very natural coming together through food,” says Scott. “You know, when you see him on television in his Italy series, he genuinely is that person. He genuinely loves food and wine, and that’s what connects everyone in my view.” The chef and author didn’t always have such a favourable view of feasting. She had anorexia in her teens and was forced to drop out of school. After going in and out of treatment, she was offered the opportunity to go and work in a hotel restaurant in France. “It’s quite a normal thing for people with eating disorders to end up in food, I think, because, I mean, you can’t give up food,” Scott says. “I just ended up – kind of through choice – just recovering, and turning my rather unhealthy relationship with food around, and finding the joy of cooking for people.” In 2021, the restauranteur got the chance to cook for some very important people when she was asked by the Cabinet Office to cater a dinner for world leaders at the G7 summit in Cornwall’s Carbis Bay. “They were looking for something slightly different – they didn’t want the very formal, old school, white gloves [style],” Scott says. “I submitted my menu and told them I’d be giving them tea towels as napkins, and we’d have French Duralex glasses, mismatched cutlery, that kind of thing, and they loved it.” On the menu was melon gazpacho, turbot with miso beurre blanc sauce, and strawberry and elderflower pavlova, followed by “little mini ice creams for the petit fours and Cornish fudge we made. So it was all quite nostalgic nods to the seaside”. What was it like emerging from the kitchen at the end of the meal to greet diners including then UK prime minister Boris Johnson, US president Joe Biden, French president Emmanuel Macron and German chancellor Angela Merkel? “It was literally like, you know when you go to a friend’s house for dinner, but you’re really late and you turn up and everyone’s had a drink? I was suddenly surrounded,” Scott recalls. “President Biden had his arm around me, I had Macron and his wife signing my book, because my book had come out the day before, then I had Angela Merkel saying, ‘We must get a photograph now, come on’. It was quite a moment really.” Even better, the proud mum got to share the experience with her kids: “Oscar, my eldest, and my partner’s daughter served the world leaders, and my son Finn was in the kitchen cooking as part of my team. I thought, as a parent, I’m done!” Plus, the feedback on the food from the VIPs was top notch. “They loved it. And what was so nice is I said to [the organisers], ‘I want them to be relaxed. I want them to stay longer’,” Scott says. “The secret service were like, ‘They ran over time, they were so relaxed’. We did our job.” ‘Time & Tide’ by Emily Scott is (Hardie Grant, £28).

Wrexham secured a memorable 3-1 victory against Manchester United’s youngsters but are sweating on the fitness of star striker Paul Mullin. Ryan Reynolds was unable to make the San Diego friendly but fellow owner Rob McElhenney was in attendance as the League Two new boys triumphed at sold-out Snapdragon Stadium. Elliot Lee, Aaron Hayden and Sam Dalby scored for Wrexham against a United side mostly comprised of Under-21 players, with Marc Jurado scoring for Travis Binnion’s side on a night when Dan Gore was sent off. That second half red card seemed harsh, especially after the referee decided to only book goalkeeper Nathan Bishop for clumsily bringing down Mullin early on. The Wrexham star required lengthy treatment before groggily walking off the field with an oxygen mask around his neck, with Lee and Hayden giving Phil Parkinson’s men a half-time lead. United boss Erik ten Hag watched from the bench as Gore was sent off for a tackle on Andy Cannon early in a second half that saw Dalby head home from close range in front of a 34,248 crowd. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Tottenham owner Joe Lewis has been indicted in New York for “orchestrating a brazen insider trading scheme”, a US attorney said. Damian Williams, the US attorney for the Southern District of New York, said in a video released by his office: “Today I’m announcing that my office, the Southern District of New York, has indicted Joe Lewis, the British billionaire, for orchestrating a brazen insider trading scheme. “We allege that for years Joe Lewis abused his access to corporate boardrooms and repeatedly provided inside information to his romantic partners, his personal assistants, his private pilots and his friends. “Those folks then traded on that inside information and made millions of dollars in the stock market, because thanks to Lewis those bets were a sure thing.” Mr Williams described Lewis’s behaviour as “classic corporate corruption”. He said: “Now, none of this was necessary. Joe Lewis is a wealthy man. But as we allege, he used inside information as a way to compensate his employees or to shower gifts on his friends and lovers. “That’s classic corporate corruption. It’s cheating, and it’s against the law. Laws that apply to everyone, no matter who you are. “That’s why Joe Lewis has been indicted and will face justice here in the Southern District of New York.” Lewis, 86, is the founder and primary investor of Bahamas-based investment firm Tavistock Group. He bought a controlling stake in the Premier League club from Lord Sugar in 2001 for £22million.