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Greek prime minister Kyriakos Mitsotakis hailed his party’s victory in the parliamentary elections as a “political earthquake” after the conservatives secured a smashing win but fell short of forming a majority. With most votes counted after the election on Sunday, the ruling New Democracy party has secured a commanding lead with 40.8 per cent of the votes, while the previous governing party, Syriza, trailed far behind with 20.1 per cent for the 300-seat Hellenic Parliament. However, Mr Mitsokais’s party fell just short of the majority required to form a government on its own, as the fate of the new government still hangs in limbo. According to projections by Greece's interior ministry, New Democracy is expected to win 145 seats in parliament, which is six seats shy of an absolute majority. Starting from Monday, Greek president Katerina Sakellaropoulou will give the top three parties - New Democracy, Syriza, and the Socialist PASOK – three days each to attempt to form a coalition government. If all three parties fail, Ms Sakellaropoulou will appoint a caretaker government to prepare for new elections to be held approximately a month later. Without Mr Mitsotakis, the numbers for potential coalitions do not add up, as Syriza has 72 seats, PASOK has 41 seats, the Communist KKE party has 26 seats, and the right-wing Hellenic Solution party has 16 seats. The KKE party has already stated that it will not participate in any alliance, while the Hellenic Solution party has been critical of both New Democracy and Syriza. Mr Mitsotakis, who served as prime minister and leader of the New Democracy leader, had expressed his desire for a strong one-party government, but he believes that the election results provide a clear mandate. Addressing supporters outside party headquarters in Athens, Mr Mitsotakis called his party’s victory a “political earthquake”. "The ballot results are decisive. They show that New Democracy has the approval of the people to rule, strong and autonomous." This victory for Mr Mitsotakis is quite significant, as his administration faced numerous challenges, including a wiretapping scandal, the Covid-19 pandemic, a cost of living crisis, and a fatal rail crash that sparked public outrage. However, it comes as a significant setback for Syriza and its leader Alexis Tsipras, who rose to power in 2015 on the wave of public dissatisfaction with other parties' handling of the debt crisis that severely impacted Greece's economy for over a decade. The MeRA25 movement, led by former Syriza finance minister Yanis Varoufakis, failed to secure any seats in parliament. Mr Tsipras, who congratulated Mr Mitsotakis on his win, noted that the race is not over and talked about the possibility of a second election. “Battles have wins, and losses,” he said. “The electoral cycle has not ended yet ... it is very possible there will be a second election.” Greece faced the threat of a eurozone exit during the height of its debt crisis in 2015, leading to the country accepting a third bailout under Mr Tsipras' leadership. Mr Mitsotakis, elected in 2019, focused his campaign on improving the financial conditions of the Greek people, promising to raise wages and pensions that were cut during the crisis. Panos Koliastasis, an adjunct assistant professor of politics at the University of Peloponnese, attributed Mitsotakis' victory to his emphasis on addressing financial concerns and his clear proposal for an autonomous government. “He also had a clear proposal of (how) he will be in power - that of an autonomous government,” he said. “The alternative of Syriza, of a coalition government, wasn’t that realistic because others refused to cooperate.” The elections in Greece are held every four years to determine the composition of the 300-seat parliament. Additional reporting by agencies Read More Focus on coalition horse-trading as Greek election looks unlikely to deliver a strong winner Out of bailout spotlight, Greeks feeling recovery pains at election Daughters’ desperate plea after British grandmother vanishes on Greek island Polls open in Greece's first election since international bailout spending controls ended Focus on coalition horse-trading as Greek election looks unlikely to deliver a strong winner Out of bailout spotlight, Greeks feeling recovery pains at election

What the papers say Leicester have reportedly been approached over a potential transfer for Youri Tielemans. According to the Leicester Mercury, citing a report from La Gazetta dello Sport, Roma have made enquiries about the 26-year-old midfielder’s potential availability come the end of the season. Several other clubs, including Paris St Germain and Arsenal, have also shown interest in the out-of-contract Belgian. Wolves midfielder Ruben Neves is off to the Camp Nou, according to The Sun. Via Spanish outlet Sport, the paper says the 26-year-old has agreed to a four-year deal with Barcelona, with Wolves’ sign off on the deal contingent on getting forward Ansu Fati in return. The 20-year-old is reportedly yet to agree to the move. The Telegraph reports Nottingham Forest are set to pursue a permanent deal for on-loan Manchester United goalkeeper Dean Henderson. The 26-year-old is believed to be keen on the idea, but the situation will ultimately be determined by David de Gea‘s future at Old Trafford. And The Sun says Crystal Palace are keen on making a move for Bournemouth midfielder Jefferson Lerma. Social media round-up Players to watch Dusan Vlahovic: Chelsea have made a £70m offer for the Juventus striker, according to ESPN. Habib Diarra: The Sun reports Wolves and Aston Villa are both in the running to sign the Strasbourg midfielder. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo