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RB Leipzig defender Josko Gvardiol has expressed an interest in joining Manchester City, the German club’s sporting director has revealed. Max Eberl has told a German newspaper that the Croatia international has informed the Bundesliga outfit of his desire to move and that “talks” are ongoing. There is no indication City have officially submitted a bid for the player and the treble winners have not commented on Eberl’s claims. Eberl told Leipziger Volksnachrichten: “Josko and his advisers have submitted the wish to us for a transfer to Manchester City. “We are in talks with Manchester. There is nothing more to say about it at this moment.” Gvardiol, 21, has long been linked with City and caught the eye when he scored against them in the Champions League last season. Leipzig reportedly value Gvardiol at around £86million (100million euros) but are under little pressure to sell as the player is contracted until 2027. The club have already sold one key player this summer, with Hungary midfielder Dominik Szoboszlai moving to Liverpool for £60million at the weekend. City have already made one new signing, with £30million midfielder Mateo Kovacic arriving from Chelsea. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Though they’re sometimes used interchangeably, grilling and barbecuing describe distinct methods of outdoor cooking.

Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. My earliest memory of Taiwanese beef noodle soup is the first time I compared the version my mother makes and then going out to eat it at restaurants. It was just terrible outside the walls of my home, just a sad watery soup with no flavour. I was born in Washington DC but grew up in Orlando. In America, and even in some places in Taiwan, there are a lot of places that are lazy when it comes to making beef noodle soup. They just whip up a thin broth with ginger, spring onions, some type of chilli. Then there are other places trying to do expensive s***. They’ll try and promote it by saying, “Oh, I use dry aged beef” or “I use this super expensive stock”. But that’s all unnecessary. What Taiwanese beef noodle soup needs is time, not anything fancy. What do we do when we cook? We apply the right level of heat to the proper amount of time to the proper ratio of ingredients. That’s it. With this dish, the longer you let it simmer, the better it is. The flavour develops and becomes richer, the beef becomes fall-apart tender. It’s so simple and humble, all it takes is time. I make mine using two separate stocks. I make a master stock, which begins with simmering meat and bones for a long time so it becomes really flavourful. Then I make another stock with my aromatics – including ginger, spring onions, garlic, fresh chili peppers and dried red chili peppers, and Szechuan peppercorns – and sauces, like dark and light soy sauce and rice wine. Doing it separately allows me to strain the aromatics out and keep the broth really clean so that each bite is consistent. For the protein, I use beef shank and oxtail. The thing that sets my beef noodle soup apart is that I use chilli oil as well as fresh chilli for that acid kick. That’s something I haven’t seen other people do, most dishes use just chilli oil. I’m also quite loyal to tomatoes in my beef noodle soup. A lot of people make it with either tomato or no tomato, it’s one of those divisive things. People will ask, “Are you a tomato beef noodle soup guy or you’re not a tomato guy?” I’m a tomato guy because it gives the dish more umami and another layer of acidity. The chillies and tomatoes combined deliver different levels of acidity. Between those three, they cut through the fattiness of the beef. I don’t over-skim my soup either, I leave all the globs of fat in there to keep it rich, but the acidity stops it from being excessive. I’m agnostic about the type of noodle I use in my soup. I served it once to my homies with a really good number 10 Italian spaghetti, which is a finer noodle than regular spaghetti. They were like, “Yo, this is crazy”. It totally changed the dish, I’ve never had it like that. Most people use a Chinese wheat noodle, some do knife-cut noodles and others do hand-pulled. They’re all fine for me. I’m mainly here for the broth, which I’ll just drink a lot of the time. I do like knife-cut noodles though, I would love to try that. But mostly I will serve it with a Chinese wheat noodle or spaghetti, because it’s the closest you can get to wheat noodles if you can’t get them. The difference between my mum’s beef noodle soup and mine is that she doesn’t add the chilli oil and fresh chillies. But I have to say that my mum will tell you that my beef noodle soup smokes hers. It’s just that much better. She does not f*** with me anymore. There are certain dishes that I practice so much and she just says, “I’m not playing with you anymore, right?” But she’s still the best at home-style small dishes and stir fries, like baby dried fish with peanuts, red-cooked pork or lion’s head meatballs. But some other dishes, my mum gives me the nod. She doesn’t make them anymore, she’s like, “You make it”. It’s fun to say, “Alright, you taught me and I really, really mastered it”. I was never one to do it just like my mum. I was always going to learn how she does it and then I’m going to make it a little bit better. Beef noodle soup is incredibly close to my heart, it’s the only dish that occupied an entire chapter of my memoir, Fresh Off The Boat. I wrote at the time that the best part of beef noodle soup is that there are no rules and you can add whatever you like as long as it has the essentials: beef, noodle, and soup. I like it the most because there is nowhere to hide with this dish. Just take your time. Eddie Huang is the chef-founder of Baohaus. He wears many hats, including author, presenter and director. Read More Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’

Newcastle have completed their swoop for AC Milan star Sandro Tonali as they gear up for a return to Champions League football. The 23-year-old Italy midfielder has signed for an undisclosed fee – understood to be in excess of £50million – on an initial deal which will keep him at St James’ Park until 2028. Tonali, who has 14 senior caps, has captained his country at the European Under-21s Championship in Georgia and Romania in recent weeks and the announcement of his signing came a day after the Italians exited the competition. The former Brescia player said: “First of all, I want to thank Newcastle United because they are giving me a huge opportunity for my career. “I want to repay the trust on the pitch, giving it my all, as I always have. I’m really excited about playing at St James Park, I can’t wait to feel the warmth of the fans.” Tonali is the kind of marquee signing Magpies head coach Eddie Howe has been targeting since guiding the club to a top-four Premier League finish last season to end a two-decade exile from Europe’s most prestigious club competition. Howe has signalled his intention to recruit quality rather than quantity this summer while remaining within the bounds of the spending limits under which a club which had invested more than £250million in the first three transfer windows under its new Saudi-backed owners must operate. He has acknowledged the difficulty of competing on the domestic and European fronts next season and knows a repetition of a remarkable league campaign will be made all the tougher by the demands of rubbing shoulders with the continent’s big boys once again. However, landing a player of Tonali’s stature is an indication of the direction Newcastle hope to take and the 45-year-old was delighted to have got his man. Howe said: “I’m delighted to welcome Sandro to Newcastle United. He is an exceptional talent and has the mentality, physicality and technical attributes to be a great fit for us. “At 23, Sandro already has important experience as a key player in one of Europe’s top leagues and in the Champions League, as well as playing for his country. “But he also has the opportunity and potential to grow and evolve with us, and I’m excited to add him to our squad as we approach the exciting season ahead.” Tonali began his career at Brescia, where he helped the club win promotion to Serie A, and moved to Milan during the summer of 2020, initially on a season-long loan deal. He leaves with 130 appearances to his name in the Italian top flight and having played in all 12 of the Rossoneri’s Champions League fixtures last season as they made it to the semi-finals, where they were beaten by arch-rivals Inter. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Ben Stokes’ record since taking over as England captain after latest heroics Sir Geoffrey Boycott urges Australia to ‘apply some common sense’ and apologise Roger Federer to visit Wimbledon for celebration of his career on Centre Court

Roy Hodgson has targeted a top-half Premier League finish after being appointed Crystal Palace manager for the 2023-24 season. Hodgson, who will celebrate his 76th birthday on August 9, returned to Selhurst Park in March following the departure of Patrick Vieira. Palace were involved in a relegation battle at the time, but the former England manager guided the Eagles to an 11th place finish. “I am immensely pleased and proud to be extending my time at Crystal Palace, and I would like to thank the chairman and sporting director for their continued faith in me,” Hodgson told the official club website. “I know what a fantastic squad we have here. It’s a great blend of youth and potential, alongside experienced players with Premier League and international pedigree. “I have spoken with the chairman at length and we agreed that we must be ambitious in getting the most out of such talent. “As such, we have set ourselves the target of a top-half finish, which we believe is eminently achievable with such a fabulous group of players and the most magnificent supporters who get behind the team, week in, week out.” I have spoken with the chairman at length and we agreed that we must be ambitious in getting the most out of such talent Crystal Palace manager Roy Hodgson Palace chairman Steve Parish said: “Roy’s record as manager speaks for itself. “His return earlier this year along with Ray Lewington and assisted ably by Paddy McCarthy produced a fantastic return both in results and producing some stylish performances, helping us climb the table and get international recognition for our players. “Appointing Roy for another season will enable him and the squad to hit the ground running for a full pre-season and continue the magnificent momentum that has built up since his return.” Croydon-born Hodgson took charge of his boyhood club between 2017 and 2021 and has overseen 172 Palace games from the dugout, more than at any other club. As well as being England boss between 2012 and 2016, Hodgson has managed Switzerland and Finland. He also counts Fulham, Liverpool and Inter Milan among the clubs he has been in charge of during his 47-year managerial career. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Roger Federer to visit Wimbledon for celebration of his career on Centre Court Jude Bellingham relishing chance to play part in ‘brilliant’ Real Madrid history Brad Hogg says England were ‘hard done by’ after ‘cheap’ Jonny Bairstow wicket

Jude Bellingham has set his sights on sitting alongside the greats of Real Madrid’s history following his dream move to the Spanish giants. Bellingham sealed a 103million euros (£88.5m) transfer to the Bernabeu from Borussia Dortmund last month, cementing his position as one of the hottest young talents in Europe. The 20-year-old is aware of the list of stars that have pulled on the famous white shirt over the years, previously citing Zinedine Zidane as a role model, but is targeting a long and successful career of his own. “That is the motivation for the move in the first place, I want to be at a club that is going to be competing for titles and I want to try and help the team and club be as brilliant as it has been for all of time really,” he told the PA news agency. “Now is my chance to be part of that history and that goes hand in hand because I know the club wants to win and I want to win so hopefully it will happen. “It grabs you on its own, the size of the club is already surreal when you think about it, but when you add into that the project they have got in place, it was really important I made this step because it is just the place to be for me.” For most, the prospect of joining Real Madrid in a big-money move at such a young age would be daunting, but Bellingham’s journey has stood him in good stead. Having made his debut for Birmingham as a 16-year-old and then joining Dortmund one year later, he has done things differently. And that means the price tag certainly will not weigh heavy on him. “I have had a very different experience to most young players, especially young English players,” he said. “My journey has taken me to three different countries, without playing in the Premier League, so it is very different. “I am always reminded of it when I am away with the national team and see the journeys of the other players. “But it is something I am really proud of, the risks I have taken and long may it continue. I just try and take everything in my stride really. “Pressure has followed me everywhere to this point. I was 15 and 16 when I started playing with the first team at Birmingham and felt that like a pressure that could be matched by no other really, so at each stage of my life the pressure has increased. “Until now I have always proved I can handle it and if I was worried about it I probably wouldn’t have made the move. “Because I know I have the right people around me to support me through it I think it is a great fit.” Bellingham may now be one of the most recognisable names in the game, but it was not too long ago that he was playing on the parks of Stourbridge as a child. He is now an ambassador for McDonald’s Fun Football programme, the largest grassroots programme in the UK for 5-11 year olds, where 250,000 children have had access to free football in the last 12 months. Bellingham added: “This is massively important, you look around and see the environment that McDonald’s has created, all these girls and boys, whatever ages, just coming together and playing football without pressure and with loads of smiles. It’s a great initiative and to celebrate 250,000 kids being given the opportunity to play football this season is just brilliant. We’ve had a great day. “I remember my mum and dad taking me to stuff like this all the time, where it is just about enjoyment. “These are the kind of days that properly get you into the game, I am not looking around thinking, ‘I wonder who is going to be the next superstar’ but you never know how it affects the mindset of one of these kids, in terms of chasing the dream of being a footballer.” ::Jude Bellingham was speaking at the largest ever McDonald’s Fun Football session to celebrate the landmark of over 250,000 children across the UK benefiting from access to free football this season. Sign up to a free session near you at www.mcdonalds.co.uk/football Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Roger Federer to visit Wimbledon for celebration of his career on Centre Court Brad Hogg says England were ‘hard done by’ after ‘cheap’ Jonny Bairstow wicket Football rumours: Manchester City close to £86m Josef Gvardiol deal

What the papers say Croatian defender Josko Gvardiol is on the brink of a record move to Manchester City, according to the Daily Telegraph. The 21-year-old defender will cost the Champions League winners £86 million from RB Leipzig. Nottingham Forest face competition from Eintracht Frankfurt and Napoli for former Arsenal defender Konstantinos Mavropanos. The Greek international, 25, will cost Forest between £13 million and £17 million from Stuttgart. Jesse Lingard and Sergio Ramos are the latest players linked with a move to Inter Miami, according to the Daily Mirror. Former Manchester United and Nottingham Forest midfielder Lingard, 30, has been training with the MLS side while Ramos, 37, is a reported target after leaving Paris St Germain. Premier League new boys Luton have been linked with a move for Dutch winger Tahith Chong, 23. The Daily Mail reports Luton are in talks with Birmingham about the ex-Manchester United youngster. Social media round-up Players to watch Tyler Adams: West Ham have approached Leeds about the American midfielder, 24, according to the Yorkshire Evening Post. Max Kilman: Wolves have rejected a bid of 35 million euros from Napoli for the defender, 26. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Food markets fizz with a very particular kind of energy in the summer months. That’s as true anywhere as at Borough Market where the energy somehow hits me as I’m still walking the stairs up from London Bridge tube, way before I even see the market gates. It’s not just the sun’s moodlift that makes things palpably different in the summer than at any other time of year – it’s the distinctive culmination of the summer vibes that marketgoers bring. Whether seasonal cooks there to stock up on longed-for summer produce; friends on a wander for a day out; or food lovers after a few deliciously easy wins to enjoy on a rug somewhere. Any kind of picnic (garden/beach/park/lounge) can be so easily catered for at a food market. In one swoop you can pick up chilled bottles of interesting wines, beers and softs; breads for ripping into; butter and seasonal young cheeses; charcuterie; salty black olives, and all kinds of fabulous fruits. Tins of preserved fish make for interesting rug-chat over the beautiful boxes. At Borough there’s no shortage of choice of those at The Tinned Fish Market stall. Sometimes there I’ll go for the Cântara small squid stuffed with onion, rice and tomatoes; other times the Pepus mussels in escabeche. Or else it’s the never-fail Ortiz tuna at Brindisa, home to so many foods that are a picnic-maker’s dream. (Fino sherry, truffle crisps, jamon, salted almonds… do I need to go on?) That ease the food markets gift to feeding a gathering translates seamlessly to the ease they offer summer’s everyday cooking and eating. The stalls (almost) struggling to fit in all the magnificent seasonal produce that is so often best enjoyed when hardly anything is being done to it. Courgettes, peppers and aubergines gleam with proud beauty among the glory of all the other summer vegetables and fruits. Pods of garden peas and broad or borlotti beans beg to be bought by the bagful. All of them are a joy to mindlessly and mindfully pop out of the shells when you get home, but the borlottis perhaps most of all as that’s the only way to really be able to admire the purple mottles of the bean before it disappears upon cooking. The best seasonal tomatoes need little more than olive oil and salt to bring out their supreme flavour. Salad options are inexhaustible – go for big sharing bowls of a fattoush or panzanella; or the neat Nicoise bundles featured in Borough Market: The Knowledge. There the classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled aboard little gem boats for ease of eating. Another of my all-time favourite summer salads is in that book too: oregano-poached peaches, halloumi and hazelnuts. Its mix of sweetly salty flavours manages to be simultaneously refreshing and completely beautiful on the plate. The peaches in it becoming the very best version of themselves by being poached with dried oregano and honey. The choice of honey is no accident. In the summer I always make sure to stock up at the market on blossom honeys that will delicately yet effectively infuse so many foods – and drinks – with a floral undernote. Perhaps the lavender honey at From Field and Flower, or the wild thyme at Oliveology. That’s the one I use in the dressing for making The Knowledge’s labneh with watermelon, honey and mint. It’s a recipe that straddles the boundary of sweet and savoury, with watermelon griddled in olive oil, orange and sumac for peak refreshment. My top tip in making this is to always do more labneh than needed in the recipe because it is such a useful thing to be able to reach for in the fridge. All it takes is 900g of really good, thick Greek yoghurt mixed with 1 teaspoon of salt and spooned into a muslin-lined sieve. Let that drain for 6-12 hours (depending how thick you want it – longer equals thicker) and the result is approximately 500g of labneh. Use it for salads, or to spread on toast with perhaps just a few sliced apricots. Summer is mackerel season at the market. A fish that is packed with flavour and goodness, and also incredibly easy to cook. Griddle it, bake it, fry it, or over-fire it. And then, when any kind of cooking seems impossible in the heat, even sit it in vinegar for a while and let its acidity do the “cooking” for you. Try the same thing with the small fresh anchovies that the fishmongers also have in now. They absolutely don’t need to be gutted, but the skilled fishmonger will happily do it for you (and at the same time showcase exceptional filleting knife skills). Whenever I head to the market on a produce-shopping mission it tends to be just that – a mission. I do try to make sure to spend time checking out what is what because the very nature of market shopping is that it is never the same. What the stalls offer week on week is at the mercy of not just the season but whatever choices traders have been made on what to stock that week, that day. Yet, as I beetle around, I am always a bit envious of the market wanderers. It’s a feeling that grows even stronger in the summer when these marketgoers without any agenda of shopping lists to mark off, or a fridge to fill, are enjoying being among all the glorious foods on the day out with friends and family. With nothing to do except admiringly soak it all up while stopping off for the occasional energy-boost by way of an ice-cream or a glass of something coolly bolstering. What a great way to spend a day. The cooks, the picnic-ers, the wanderers. Each as welcome and as catered for in a summertime market. All playing a key role in building the atmosphere that makes these months there so deliciously special. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Three quick and easy vegan fakeaway recipes The only three recipes you need to seize the summer Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes

As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

Ohio State recruiting could reach epic levels with a new five-star commit in Justin Scott and possibly much more to come.Ohio State has the best pound-for-pound recruiting class in college football as July gets underway.The Buckeyes picked up their fourth five-star commitment on Sunday with ...

There are so many factors that have prevented running backs from winning the Heisman Trophy in recent college football seasons.Not since Derrick Henry starred for 2015 Alabama has a running back won a Heisman Trophy. Even more alarming, the last running back to even be invited to New York for th...

England Under-21s’ match-winner Anthony Gordon was frustrated not to have taken more chances to make their 1-0 European Championship quarter-final victory over Portugal more comfortable. However, he praised the resilience of the side after a fourth successive clean sheet at the tournament. England’s youngsters came under late pressure from their opponents, who came closest to equalising when Henrique Araujo’s header rebounded off the crossbar. “You’re going to get chances and it’s up to me to finish them,” Newcastle winger Gordon, playing as a central striker, said in his post-match press conference after sweeping home in the 34th minute. You're going to get chances and it's up to me to finish them Anthony Gordon “I probably should have had one or two more, which I’m a bit gutted about. “I’m extremely tired but happy for the win, happy for the character we showed as a team, the way we dug in. “We’ve had a lot of top performances so far in this tournament and today was a completely different challenge, a completely different game where they had a lot of the ball and we came through it and dug in as a team. “We haven’t had that test (previously). We haven’t had that opportunity to show we’ve got that side to our game and tonight we got to – and we definitely proved ourselves in that.” England are into the semi-finals of the competition for the first time since 2017 and they will meet Israel, whom they beat 2-0 in the group stage, on Wednesday. “We found the game against Israel difficult. They are such a compact, well-organised team and we will have to be at our best to beat them,” said England manager Lee Carsley, who was also impressed with his side’s defensive display against Portugal. He added: “I definitely consider Portugal one of the best teams we have played. “We had to show different parts of our game tonight; not only were we good in possession, what was most pleasing was the team spirit and the way they stuck together in the second half.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live