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BLUE BELL, Pa.--(BUSINESS WIRE)--Aug 3, 2023--

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Take three talismanic attacking midfielders out of a treble-winning team and even Manchester City might struggle. Or so the theory went, anyway. Even as they paraded the trio of trophies they secured last season, it was in the absence of a triumvirate with rare and complementary gifts, in the departed Ilkay Gundogan, the injured Kevin de Bruyne and the ill Bernardo Silva. And yet as they overcame the opening weekend’s most impressive side, the rising force, perhaps the pretenders to their crown, it was their replacements who proved decisive. Mateo Kovacic to Phil Foden to Julian Alvarez. Goal. Newcastle were defeated and, even at this early stage, it could be a six-pointer of a strike. Kovacic was the first summer signing, Foden and Alvarez the world-class talent and World Cup winner who started finals on the bench last season, the deluxe deputies waiting for an opportunity, and then seizing it. It is a fallacy to say City have the biggest squad – their bench against Newcastle included Oscar Bobb, James McAtee, Sergio Gomez and Maximo Perrone – but they have a core with quality. Even when short of players, they had just enough. Three days after overcoming Sevilla to win the European Super Cup, when Pep Guardiola made a solitary substitution in Greece’s 30-degree heat, Eddie Howe made all five changes while his City counterpart made none. If it was fatigue against freshness, City had the resilience and resolve to restrict Newcastle to one, 70th-minute shot on target. There was a winning mentality in their refusal to cede ground. Even as Newcastle applied pressure, they encountered an immovable force. Nine of the players who completed the Sevilla game got the full shift against Newcastle 72 hours later. It was a triumph of willpower and of 11 starters. The goal, admittedly, came from a man confined to the bench for 84 minutes in Athens. But Alvarez has started City’s other three matches this season. The reinvention of the Argentinian as an attacking midfielder can seem an attempt to crowbar him into the team, to give Erling Haaland’s deputy enough outings to satisfy him. As an auxiliary midfielder, he is more runner than passer, but he scored from the inside-right position, his 13th goal in as many starts at the Etihad Stadium, and what is already something of a trademark finish, a rising drive towards the top corner. With De Bruyne out for much of the rest of 2023, Alvarez has scope for a longer run in midfield. After Cole Palmer staked his case for a place with goals in both the Community Shield and the European Super Cup, there is a recurring theme of the stand-ins stepping up. With Palmer demoted to the bench – Nathan Ake was the only other player to drop out – the Mancunian to catch the eye was Foden. He got an assist for finding Alvarez; arguably he deserved one more for picking out Haaland time and again. Three times the Englishman sent the Norwegian through on goal. That used to be De Bruyne’s job, picking him out, and a combination of uncharacteristically erratic finishing and a save from Nick Pope meant the usual scorer drew a blank, their burgeoning connection bodes well; indeed Foden almost doubled the lead from a pass by Haaland. If the striker was both relentless and, with a couple of stray touches, showed hints of tiredness, Foden was the man of the match. Then there was Kovacic. His capacity to take the ball in close quarters and find teammates makes him more of a quintessential Guardiola midfielder than either Alvarez or Foden. But he is scarcely a like-for-like replacement for Gundogan, lacking the German’s goals and assists, his was the sharp, line-breaking pass to Foden that brought the breakthrough. It caught Newcastle out. The most obvious culprit for the goal was Nick Pope, who got a hand to Alvarez’s shot but perhaps should have kept it out. Yet their workaholic midfield were trapped ahead of the ball, affording the Argentinian too much space. Sandro Tonali, spectacularly good in the 5-1 demolition of Aston Villa, was taken off after failing to exert the same impact. The winger Anthony Gordon, meanwhile, was brought off before he could be sent off: booked for raking his studs down Ruben Dias’ calf, a further foul on the Portuguese led to his swift substitution. Harvey Barnes, who took his spot and followed his teammate into the book mere moments after coming on, had that shot on target, but Ederson held it and Newcastle were beaten. Which may not surprise students of footballing history. There are barren runs and then there is Newcastle’s record at the Etihad Stadium, with no point since 2005. If there were reasons to believe this offered their best chance for quite some time, they ended up with a 15th consecutive league defeat at this ground. For Guardiola, it was a 12th win in 13 meetings with Howe. And from City, it was a message to their challengers. Read More Kevin De Bruyne facing up to four months out and may require surgery Manchester City’s Super Cup victory shows that Cole Palmer is a gem to be treasured Manchester City boss Pep Guardiola sets sights on Club World Cup

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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