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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

Manchester United say they are working “through the final stages” of their internal investigation into Mason Greenwood having completed the “fact-finding phase”. The 21-year-old has been suspended by the club since January 30, 2022, over allegations relating to a young woman after images and videos were posted online. Greenwood was facing charges including attempted rape and assault until the Crown Prosecution Service announced six months ago that the case had been discontinued. The forward has remained suspended by United throughout this period and the club are now close to announcing their decision on his future, having shelved plans to do it before their Premier League opener. A club statement read: “Following the dropping of all charges against Mason Greenwood in February 2023, Manchester United has conducted a thorough investigation into the allegations made against him. “This has drawn on extensive evidence and context not in the public domain, and we have heard from numerous people with direct involvement or knowledge of the case. “Throughout this process, the welfare and perspective of the alleged victim has been central to the club’s inquiries, and we respect her right to lifelong anonymity. “We also have responsibilities to Mason as an employee, as a young person who has been with the club since the age of seven, and as a new father with a partner. “The fact-finding phase of our investigation is now complete, and we are in the final stages of making a decision on Mason’s future. Contrary to media speculation, that decision has not yet been made and is currently the subject of intensive internal deliberation Manchester United statement “Contrary to media speculation, that decision has not yet been made and is currently the subject of intensive internal deliberation. Responsibility ultimately rests with the Chief Executive Officer. “Once made, the decision will be communicated and explained to the club’s internal and external stakeholders. “This has been a difficult case for everyone associated with Manchester United, and we understand the strong opinions it has provoked based on the partial evidence in the public domain. “We ask for patience as we work through the final stages of this carefully considered process.” The Athletic reported on Wednesday that chief executive Richard Arnold told the club’s executive leadership in the first week of August that United were planning to bring Greenwood back. The academy graduate has scored 35 goals in 129 matches for the club, with his last appearance coming on January 22, 2022. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lauren Hemp hails ‘special’ England as Ella Toone toasts ‘best shot’ of her life Sarina Wiegman v Jorge Vilda – a look at the coaches in Women’s World Cup final Harry Kane embracing new pressure after Bayern Munich move

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