Roy Hodgson believes an 11th-placed finish for Crystal Palace is an excellent achievement. A 1-1 draw at home to Nottingham Forest saw the south London outfit finish in their highest position since 2017-18, in a campaign that saw the 75-year old replace Patrick Vieira in March. A Will Hughes effort cancelled out an opener for Taiwo Awoniyi, but Hodgson – who refused to be drawn on his future – was proud of the club’s accomplishment. “An 11th place for Palace, in any season, is always acceptable. At the moment that is definitely where we want to be at least,” Hodgson said. “We can always hope we have a better season and some of the seasons beyond that, and hope we get into the top half. “But I think there’s always going to be a gap to teams which spend £200million or more on putting their playing staff together, whose only interest is getting into the Champions League. “I hope our fans and the club realise that’s a hell of an ask where you can finish higher than 11th or 12th.” Nottingham Forest took the lead in a 60-second spell that could have seen them fall behind. A shot by Eberechi Eze on the hour was blocked by Jordan Ayew, with goalkeeper Wayne Hennessey turning away a Hughes shot on the rebound. A long ball out of the Forest half almost immediately by Morgan Gibbs-White found Awoniyi, who got the better of Joachim Anderson in the box and slotted home. Palace equalised in the 65th minute, albeit with some good fortune. A cross by Michael Olise into the box was flicked on by Hughes past Hennessey – although the ball deflected off the challenging Willy Boly. While both sides were looking for a winning effort to round off the season, it proved to be a satisfactory – if winless – ending for both sides. Nottingham Forest head coach Steve Cooper revealed his appreciation for Hodgson, and also believed the travelling support got a deserved reward. “I said to Roy at the end it was an honour to come up against him. I’ve only done four years of this first-team lark,” Cooper said. “For him to do as much as he’s done and to have the career he’s done, I’m full of admiration. He doesn’t need any kind words from me, but at the same time it’s a privilege to come up against him. “We wanted to win and I think it was important to give the supporters a result. “Our away support has been incredible and we haven’t given them enough in terms of results and sometimes performances. “It could have been any result today and it would have been the same atmosphere, they’ve given us that.”

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If TikTok is to be believed, American men are absolutely obsessed with ancient Rome – and now a historian has explained why. The trend: “How often do you think about the Roman Empire?” has swept the social media platform in recent weeks. Scores of women have posted about how often their husbands or boyfriends said they think about it. More often than not, it’s more than once a day. But why the fascination? Historian Tom Holland could have the answer – and it doesn’t reflect well on America. Firstly, he writes in Time magazine, it is likely to be something more “visceral” than the great orators and writers like Cicero and Ovid, whose work still gets academics excited 2,000 years later. Instead, he says, it is because the Roman empire was “the apex predator of antiquity: powerful, terrifying, box-office”. Not only this, he adds, but the fact that it was so long ago means modern audiences don’t feel as uncomfortable with the cruel and violent acts of the Roman Empire as with more recent examples. “The Romans, much like the dinosaurs, are not merely glamorous—they are also safely extinct.” However, writes Holland, an author and co-host of podcast The Rest Is History, there is more to it than that: “Romans, more than any other ancient people, seem to offer America a distorted reflection of itself.” @theyaresam_ the roman empire is actually fascinating “Just as American conservatives today look back wistfully to the Founding Fathers as patrons of an age of rugged independence and virtue, so did the Founding Fathers look back with an equal wistfulness to the early years of Rome. “There, for any infant republic victorious in a war against a great monarchy, was a morality tale to be found that could hardly help but serve as inspiration. “The Romans, like the Americans, had originally been ruled by a king; then, resolved no longer to live in servitude, they had dared all in a heroic and ultimately successful campaign to expel him.” The picture gets less rosy when you look to 21st century comparisons, he continues. Both the US and Rome suffered from from wars in Iraq, the rise of rival superpowers, “political vendettas pursued in the law courts” and “the emergence of radicals preaching that the last will be first, and the first will be last, to the excitement of many, and the consternation of others”. When Americans think of Rome, Holland concludes, they are thinking of a civilisation that is both “strange and familiar; terrifying and glamorous; safely extinct and the image of themselves”. Let's just hope the US doesn't suffer the same fate as the Roman Empire any time soon. Sign up to our 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.

By Kirsty Needham SYDNEY China leads research in 19 of 23 technologies set as priorities by the AUKUS

As the clocks go back and the days get shorter, we could all do with a boost in serotonin to fight the winter blues. One way to get just that is a spicy, vibrant, warming meal. Recent studies show that one in three Brits admit to being affected by seasonal affective disorder, with younger adults more likely to experience the mood disorder. In an attempt to lift moods through foods, I’ve created a dish that contains ingredients scientifically proven to boost your mood and warm the winter nights ahead. This beef cheek jungle curry brings the heat, with jungle curry being one of the spiciest curries to come out of Thailand. The chemical capsaicin, found in chillies, acts as an endorphin that makes our body release serotonin, which helps to lift your mood. Originating from northern Thailand, the dish is traditionally cooked out using only stock rather than coconut milk, adding to this fiery curry’s intensity and vibrant orange colour. Research has shown that bright colours can also trigger the release of serotonin to help fight those winter blues. The science Heat It’s reported that even a whiff of ginger can improve your mood. No Thai curry would complete without a healthy amount of ginger and garlic, but it’s fresh chillies that really pack a punch. Capsaicin, a chemical compound found in chillies, triggers the release of endorphins that can boost your mood, and may even reduce stress and anxiety. Increase the heat levels to give yourself a boost, and to keep warm when the cold weather kicks in. Colour Our brains respond to colour by stimulating glands which regulate hormones, including serotonin. Research has shown that bright colours can trigger the release of serotonin, which is responsible for making us feel happy and satisfied. The bright reds of my jungle curry signal excitement to the brain, whilst orange and yellow hues are the feel-good colours of the rainbow, eliciting feelings of happiness, optimism and hope. Lean proteins It’s no secret that protein is vital for a balanced diet. According to mental health charity MIND, diets high in protein can support your mental health. Protein contains amino acids which your brain needs to produce neurotransmitters – these help regulate thoughts and feelings. Beef cheek is inexpensive and packed with protein, it works perfectly in this jungle curry. Beef cheeky jungle curry recipe Serves: 2 Ingredients: 1 pot jungle curry Payst 2 tbsp vegetable oil 2 tbsp coriander roots, washed and finely chopped 4 garlic cloves, peeled 2 tbsp wild ginger, krachai, peeled and roughly chopped (regular ginger can be used instead) ½ tbsp coarse sea salt 200g beef cheek, trimmed (any slow cook beef can be used) 2 whole stick lemongrasses, bruised in a pestle 20g galangal, bruised in a pestle 4 kaffir lime leaves, torn slightly to release flavour 2 tbsp table salt 1 whole garlic head, sliced in two across the cloves 4 banana shallots, chopped in half 1 tbsp caster sugar 2 tbsp fish sauce 10g hot Vietnamese mint (optional) 10g betel leaves (optional, spinach can be used instead) 10g coriander 10g Thai sweet basil 10g fresh curry leaves 30g new potatoes, chopped in half 30g green beans 1 head pak choi, core removed and chopped into bite sized pieces. Fresh chillies to taste Method: 1. Firstly, braise the beef cheeks. In a large oven-proof pan submerge the beef cheeks in water and then add the lemongrass sticks, bruised galangal, lime leaves, banana shallots, table salt and whole garlic. Cover the surface of the liquid with parchment paper and the pan with tin foil to protect from the direct heat of the oven and then cook in a pre-heated oven at 100C for 8 hours (this is best cooked overnight). Check the beef cheeks before removing from the oven, they should easily be chopped with a spoon with tenderness. When cooked, remove from the oven and leave to one side to use immediately. 2. In the meantime, cook out the paste. When cooking a jungle curry, it is fried in 2 stages and then boiled, this is for depth of flavour. To start, pound the coriander root, wild ginger and garlic cloves to a paste, using the sea salt as an abrasive. 3. Next heat the vegetable oil in a wok or non-stick pan and then proceed to fry out the paste, scraping and stirring constantly. When the paste begins to darken slightly, add the jungle curry paste and continue to cook out the paste, making sure it doesn’t stick and burn, at this point add the kaffir lime leaves and the lemongrass from the beef braising stock. Continue to fry the paste until it begins to darken in colour and then add the sugar and fry for a further minute until the sugar has caramelised and the paste has darkened a little more. 4. Next de-glaze the pan with the fish sauce, 300ml of beef braising stock and bring to a simmer. Once simmering add the potatoes and continue to simmer for 10 minutes until the potatoes are beginning to soften. At this point add the pak choi, green beans and beef cheeks and use a little more braising stock if needed, then continue to simmer until all ingredients are softened and edible. 5. Lastly add all the herbs and gently toss them through the hot curry and then serve immediately, the curry should be loose, yet rich and spicy with a salty edge. Serve the beef cheek jungle curry in bowls with steamed jasmine rice, if you like top with crispy garlic, shallots and fresh chillies. The winter Mood Boosting recipe has been created by Sebby Holmes, Head Chef and owner of Farang and PAYST Read More The Independent high street Christmas sandwich and drink taste test How to host a dinner party for under £2 per portion Three new cookbooks worth buying, from James Martin to the Hairy Bikers Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes What does Saturday Kitchen’s Matt Tebbutt cook at home? Don’t throw away Thanksgiving leftovers - here’s what you can do with them

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