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Leeds were shoved to the brink of relegation from the Premier League after their ‘must-win’ match at West Ham ended in a 3-1 defeat. Sam Allardyce’s rescue mission reached crisis point after goals from Declan Rice, Jarrod Bowen and Manuel Lanzini denied them the victory their new manager admitted they needed to have any realistic chance of staying up. Allardyce arrived at Elland Road as a last-ditch appointment with four games to go, but his first three matches have provided just two points. Now Leeds need to beat Tottenham next weekend and hope a Bournemouth side with nothing to play for can do them an almighty favour at Everton. Moreover, should Leicester beat Newcastle on Monday night, the Whites will start the final day second from bottom. They got off to a great start at the London Stadium as well, with Rodrigo volleying them into an early lead. But Rice, named West Ham’s player of the year before kick-off – six years to the day since he made his debut against Burnley – marked what is likely to be his last home game for the club by equalising with his 15th goal in claret and blue. The Hammers, safe from relegation and with a Europa Conference League final to look forward, should have been easy pickings. They even walked out carrying their children as mascots, giving a distinct end-of-season feel to proceedings. But Bowen’s 12th goal of the season and a late strike from Lanzini saw them sign off from the London Stadium with only their second win in six matches to leave Leeds in deep, deep trouble. Yet Leeds took a deserved lead after 17 minutes, albeit thanks to some awful defending. West Ham had conceded to a long throw at Brentford last weekend but clearly had not learned their lesson. Fiorentina, their European opponents in Prague next month, should take note. This time they somehow let a throw from Weston McKennie float on to the left boot of Rodrigo, who swept it first time into the net from 10 yards out. However, Leeds lost Patrick Bamford to injury moments later, and with him went much of their attacking spark. The Hammers may have been off the pace, but they equalised in the 32nd minute with a delightful goal from Rice. Pablo Fornals, the goalscoring hero at AZ Alkmaar on Thursday night, scooped the ball over the Leeds defence to Bowen, whose chip across goal was sidefooted into the ground and up into the roof of the net by the England midfielder. Leeds should have gone back in front before half-time when Rodrigo robbed Kurt Zouma and cut the ball back but Wilfried Gnonto, on for Bamford, took an air-shot before Jack Harrison sliced his shot wide. Allardyce’s response on the touchline, throwing his arms in the air in frustration, said it all. Leeds, bafflingly, were the more passive team after the break with goalkeeper Joel Robles having to beat away a long-range drive from Lucas Paqueta and tip Tomas Soucek’s header over. They paid the price with 18 minutes left when Danny Ings played in Bowen, who slipped the ball past Robles. Then substitute Lanzini, another likely to leave West Ham in the summer, tucked in Paqueta’s cut-back – despite a VAR check appearing to show the Brazilian was offside – to send Leeds spinning to what looks likely to be an extremely costly defeat. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Ronan O’Gara reveals Ireland ambition after latest Champions Cup success Champions Manchester City given rapturous reception ahead of Chelsea match Sir Mo Farah ‘sucking it all in’ after finishing eighth in his penultimate race

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Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).