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The names feel a throwback to a different time. As the final whistle blew, the players on the pitch for Graham Potter’s Chelsea included Pierre-Emerick Aubameyang and Cesar Azpilicueta, Hakim Ziyech and Jorginho. A mismatched group who had Chelsea’s worst season for decades can claim few distinctions but they remain the last Premier League side to leave Anfield without Mohamed Salah either scoring or assisting a goal against them. That stalemate was in January and it is starting to look very possible that Salah will complete a year of decisive contributions on home soil. A brace against Brentford had a certain predictability but knowing about Salah’s threat and stopping him are very different things. There is a certain normality to his brilliance. For a 15th consecutive league game here, Anfield’s Egyptian king reigned. For a sixth in a row this season, he scored, and only Alan Shearer, Les Ferdinand and Thierry Henry have started a Premier League campaign in similar vein. Not for the first time, Salah is in elite, esteemed company. He is accustomed to rubbing shoulders with the goalscoring greats and he may yet give Erling Haaland a battle for the Golden Boot. A dozen games into the campaign, Salah is already in double figures for top-flight goals. There was a precision to the latest pair: his ninth was both a trademark Salah goal and a high-class team strike. It was a clinical finish after crisp, incisive passing: Trent Alexander-Arnold fed Darwin Nunez who picked out Salah. He, in turn, found the far corner of the Brentford net. It continued the profitable alliance of Nunez and Salah: all nine of the Uruguayan’s Liverpool assists have come for the Egyptian. Salah’s second of the afternoon came as many a player on either side simply stood and watched. They seemed to think the ball was out after a sliding Kostas Tsimikas crossed and an unmarked Salah planted a header past Mark Flekken. Yet the goal stood and it was the start of the second double: Tsimikas, found badly wanting in Thursday’s defeat to Toulouse, got two assists. The second owed more to Diogo Jota, who jinked infield and fizzed in a shot from the edge of the box. It was his sixth goal in his last seven outings at Anfield – Salah is not alone in enjoying home comforts – and Liverpool could have had six of their own. There might have been a hat-trick for their top scorer. Some of Alexander-Arnold’s passing was sublime and Salah volleyed wastefully over from the vice-captain’s cross. Before the deadlock was broken, Nunez had an idiosyncratic double of his own, with two goals chalked off inside five minutes, both for offside and after consulting VAR. The first was marginal, the second altogether clearer. Nunez finished adeptly after intercepting Dominik Szoboszlai’s misdirected shot and then spectacularly with an overhead kick; the offside flag rewarded goalkeeper Flekken, who had saved brilliantly from Virgil van Dijk’s header before Joel Matip headed the ball to Nunez. The striker was excellent; perhaps it was perversely typical that one of his best performances did not bring a goal. For Liverpool, though, there was a win to end what had been, in terms of performances, their worst week of the season. Below par at Luton, rather worse in Toulouse, they had attacking verve, if not always defensive solidity. But perhaps it was understandable Liverpool were too open. A makeshift midfield, shorn of five injured or suspended players, contained a forward, in Cody Gakpo, and a man making a first Premier League start at Anfield, in Wataru Endo. The Japanese rightly survived a VAR check for a red card for a challenge on Christian Norgaard, irritating Thomas Frank, and Brentford, often the scourge of the big six, posed Liverpool problems. They ought to have returned south with a goal to show for their efforts. Quick-witted and sharp of foot, Bryan Mbuemo brought Brentford a menace on the break and, almost, a lead. He latched on to a loose touch by Alexander-Arnold to shoot wide. He raced on to Mads Roerslev’s long pass, in behind the Liverpool defence; Alisson’s expertise in one-on-one situations was required to deflect his shot and allow Alexander-Arnold to clear. Norgaard came close with a volley from Mbuemo’s corner; the imperious Van Dijk also hooked a Norgaard header off the line. Yet their bid for a club record fourth consecutive Premier League win was ended by Salah, just as Liverpool’s record of winning every match at Anfield this season by at least two goals continued. They still average exactly three goals a game on their own turf, with 27 in nine. If it takes a team to forge such statistics, they are helped when they have someone of the consistency and quality of Salah. Anfield is a fortress but, in part, that is the Salah effect. Read More Jurgen Klopp reignites early kick-off row ahead of Man City vs Liverpool clash Liverpool vs Brentford LIVE: Latest Premier League updates Father of Luis Diaz reveals details of kidnapping ordeal

Violent and disturbing scenes erupted on the streets of Dublin on Thursday night as rioters caused chaos following a knife attack on five people, including three children in the Irish capital. Public transport was set ablaze and shops were looted as a gang labeled by Garda Commissioner Drew Harris as a “complete lunatic faction driven by far-right ideology” took to the streets in protest. More than 400 Irish police officers were involved in the height of the response to a riot in Dublin. In a video statement on social media, Garda Chief Superintendent Patrick McMenamin said some members of the police force had been attacked and assaulted. However, he said no serious injuries had been reported by gardai or members of the public. Gardai remain on patrol in the city centre. Mr McMenamin said: “Dublin city centre is now calm and returning to normal.” The chief superintendent said the thoughts of the police service are with the victims of the assault in Parnell Square earlier in the day. Speaking about the riot, he said: “The violence had nothing whatsoever to do with a serious assault which occurred this afternoon on Parnell Square, it was gratuitous thuggery.” One of Ireland's most prominent celebrities, the former UFC champion Conor McGregor, has been vocal about the stabbing incident and the violence that unfolded as a consequence. Hours before the riot, McGregor called for 'war' after complaining about non-Irish people being allowed to vote in Irish elections. He tweeted: "US allows non residents to vote? Visitors can vote? I can fly in now and register a vote in the United States elections? Surely not. However, Ireland's current government is proposing this. A disgrace! A shame! Hang their heads in shame! The Working man is the real hero! Ireland, we are at war. Do not let any irish property be took over unannounced. Evaporate said property. It's a war." McGregor then doubled down and attacked Harris for his statement on the riot calling it "not good enough." He later called for more 'action' on the stabbing claiming there was "no action being taken at all during these ever more frequent events." The UFC fighter then aimed his vitriol at Ireland's political establishment calling on them to "fix this situation IMMEDIATELY." McGregor then shared a picture of a burnt out bus asking what the great Irish historical figure Daniel O'Connell would say about the events that unfolded in Dublin. The 35-year-old then called for the knife attacker to experience 'torture and death' as a result of the crime but did find time to praise a Brazilian man for helping to intervene at the scene and stopped the attack from getting any worse. McGregor then called a journalist who showed up to report on the stabbing 'weak and feeble'. He added: "One of the most horrific crimes this nation ever seen has occurred, we do not care anymore what you sad cases have got to say. In a war you are nothing. We are not backing down, we are only warming up. There will be no backing down until real change is implemented for the safety of our nation." McGregor has been widely condemned for the outburst. Irish Minister for Justice Helen McEntee said while the scenes in Dublin on Thursday were shocking, gardai “contained this for the most part to a very small area”. “This was our main thoroughfare and I acknowledge that and I think the scenes are incomprehensible,” she told RTE. “By midnight last night order had been restored to our city, but this was a violent mob of thugs and criminals whose sole focus was to wreak havoc and it is a very volatile situation. “There were a huge number of gardai who were assaulted, who were spat at, who were the victims of vitriol and hate themselves. “I cannot commend them enough. I think they responded in the way that they felt was appropriate and that was required, and they are trained. They’re the people on the ground who do this day in, day out. “Gardai will take what happened last night, they will adapt their response and they will make sure that from this morning, throughout the day and over the weekend, there is a strong presence and that they stop any type of gathering like this from happening again. “There will be a very strong presence on the ground, but they will of course monitor any movement, any chat, or anything that’s happening online today.” Additional reporting by PA. Sign up to our new free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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