Liverpool midfielder Dominik Szoboszlai is happy to be compared to Steven Gerrard but is determined to succeed at Anfield playing his own way. In just a handful of matches since arriving in a £60million move from RB Leipzig in the summer the 23-year-old Hungary captain has become an instant fan favourite. His boundless energy and unwavering work-rate immediately resonated with supporters who had become concerned about an ageing and lacklustre midfield in last season’s disappointing campaign. But throw in his talent on the ball, his vision for a pass and an eye for goal and it is understandable to see why there were murmurings about ‘the new Gerrard’. If his debut goal against Aston Villa in September – a left-footed drive from the edge of the area – was good, the blistering strike against Leicester in the Carabao Cup had all the echoes of the man whose number eight shirt he now wears. “I want to do my own way but of course it feels good if they say I am the new Steven Gerrard,” Szoboszlai told the PA news agency at a session of the Nike Game On initiative which, in conjunction with the LFC Foundation, has provided more than 8,000 local schoolchildren with access to a range of sports over the last three years. “I have a tattoo from Steven Gerrard what he said a long time ago,” he added. The quote attributed to Gerrard, which Szoboszlai has inked in Hungarian, is ‘Talent is a blessing from God, but without incredible will and humility, it is worthless’. “It’s nice to have the number eight shirt because really great players played in it. I just want to continue. “But I just want to be myself and if I can get that big in this club like he was I’ll be really happy.” I want to do my own way but of course it feels good if they say I am the new Steven Gerrard Liverpool midfielder Domink Szoboszlai When Liverpool triggered the Hungarian’s release clause to sign him from Leipzig in July there were eyebrows raised about the fee. However, manager Jurgen Klopp and his scouting team had no doubts bringing in one of the most talented midfielders in the Bundesliga and youthful captain of his country bore little risk. It may not be entirely accurate to say Szoboszlai has single-handedly revitalised Liverpool’s midfield in just a couple of months but with fellow new arrival, Argentinian World Cup winner Alexis MacAllister, hamstrung by having to play an unfamiliar defensive midfield role, there is little doubt who has made the biggest impact. Growing up, the Hungarian idolised Cristiano Ronaldo – not for his talent but his mentality, and it is easy to see that reflected in his performances so far. Asked where he gets his energy and drive from, Szoboszlai added: “Because I want to win. “Even if we are in front I don’t want to concede any goals, that’s why I run. If we are behind I want to score goals, that’s why I run. It is always the reason why you have to run.” Liverpool have been crying out for a goalscoring midfielder but the 23-year-old sees a bigger picture. “If I have to score I am going to score. If I have to assist I am going to assist. If I have to run all around the pitch I will run all around the pitch,” he said ahead of Sunday’s visit of Nottingham Forest. “I am here to help the team, I am not here to reach something alone. I want to win trophies, I want to win everything and make us proud and make the fans proud and put Liverpool back again where they deserve to be. “I can improve in everything. I am not a finished player. Of course I can do everything almost but always you can be better and always you have to think like this. “If you think this is your best prime, it is not. I can do even better. “If I would come with any worries then it would not go like this. I came here like ‘I can do it’ – and I am doing it. “But I don’t say ‘I did it’ because I didn’t. It’s really early to say that. I’m doing it and hopefully I can do it even more and for longer.” Of all his many qualities it is Szoboszlai’s self-belief and confidence which stands out. Asked about his ambitions for this season, he said: “I want to win everything. It is never easy but no-one will ask you how it feels to be second. “This is how I think. Hopefully everyone thinks like this. “We have to work hard. When the players (the likes of the experienced Jordan Henderson and Fabinho) left no-one was expecting how we started, how quickly we got to know each other and how well it goes. “We are there for each other. We are a team.” :: In the first three years of the Game On programme, funded by Nike and delivered by the LFC Foundation, more than 8,000 local children aged between seven and 12 and 46 grassroots sports clubs have been engaged with coaching delivered in 15 different sports. Read More Pep Guardiola says penalty save will boost ‘exceptional’ Andre Onana and Man Utd Luka Doncic scores 49 with four straight three-pointers to beat Brooklyn Texas Rangers win World Series opener in extra innings On this day in 2017: Anthony Joshua beats Carlos Takam to retain world titles Steve Borthwick ‘delighted’ as England secure bronze with win over Argentina Ange Postecoglou hails Premier League leaders Tottenham for passing latest ‘exam’

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National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche

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