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Erling Haaland’s brilliant brace helped Manchester City kick off their quest for an unprecedented fourth straight top-flight title with victory at promoted Burnley. Just two months on from winning the Champions League to become the second treble winners in English football history, Pep Guardiola’s men returned to competitive action with a bang at Turf Moor. Star man Haaland’s excellent first-half double and a close-range Rodri effort did the damage as City ran out 3-0 winners in the Premier League curtain raiser at Vincent Kompany’s Burnley. The 23-year-old frontman swept the visitors ahead 184 seconds into the new campaign and, with his side having lost skipper Kevin De Bruyne to injury, struck a stunning second off the underside of the bar. That display was not enough to avoid being chided by Guardiola as the teams made their way off at half-time, with the City boss pushing away a TV camera as he berated the striker. Rodri completed the scoring and Burnley substitute Anass Zaroury received a contentious late red card, with Community Shield runners-up City now turning their attention to Wednesday’s Super Cup clash against Sevilla. Both sets of players took the knee before kick-off and initial boos were drowned out by cheers at Turf Moor, where the hosts were behind after just three minutes and four seconds. De Bruyne took a short corner and, following a couple of passes, lifted a cross to the far post, where Rodri headed back across goal for Haaland to direct home impressively. It was a gut punch that De Bruyne tried to add to from distance, but the champions of the Championship stuck to Kompany’s principles. Burnley penalty appeals fell on deaf ears when Zeki Amdouni went down under pressure from Manuel Akanji before Luca Koleosho missed the target after fine, composed build-up. Amdouni wriggled free to get a shot on Ederson’s goal as Burnley continued to threaten City, whose youngster Rico Lewis was hit by an object thrown from the stands. The Lancashire club later confirmed the individual responsible had been identified and removed from the ground by police and now faces a banning order. Lewis was all right to continue, but De Bruyne soon had to leave the field. The skipper recently returned from a hamstring injury and, seemingly out of nothing, signalled to the bench that he had felt something, leading to Mateo Kovacic’s introduction. Burnley quickly attempted to capitalise. Amdouni was stopped by Rodri before the midfielder saw a pass cut out and Lyle Foster bent narrowly wide. But the hosts’ hopes of a comeback were short-lived as Haaland scored an incredible second in the 36th minute. Kyle Walker raced down the right and cut back to Julian Alvarez, who laid off for the Norwegian sharpshooter to sweep a first-time strike in off the underside of the bar. Haaland may have been on course for a hat-trick, but something had upset Guardiola, who pulled him back and scolded him before pushing the away a camera. The striker remained on as the visitors began the second half on top, with James Trafford – signed from City in the summer – tipping over a Rodri effort from distance and then saving a header from the Champions League final matchwinner. Alvarez fired off target after a show of strength by Haaland before City struck a third in the 75th minute as the match appeared to be petering out. Burnley failed to effectively clear a crossed free-kick and Rodri lashed home from five yards after Nathan Ake was blocked out. Alvarez saw a shot blocked before Josko Gvardiol came on for his City debut, with Haaland booed by the Burnley faithful when withdrawn as part of a triple City change. Guardiola made a point of getting up to give Haaland a warm greeting after their earlier exchange. Stewards reacted quickly as a fan attempted to get on the pitch towards the end of a night that had seen Burnley impress against mightily tough opposition. Things got worse for the promoted Clarets. Substitute Zaroury was sent off in stoppage time after his tackle on Walker was judged serious foul play after referee Craig Pawson watched the incident back on the VAR’s instruction. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Anthony Joshua focused only on Robert Helenius amid Deontay Wilder speculation Harry Kane arrives in Germany to seal Bayern Munich move Ally Ewing out to emulate Brian Harman with Open win

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“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). 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