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England walked out and for a moment it might have felt like they had been there before. A crowd of over 75,000, millions elsewhere turning in. An expectant nation inspired by the power and momentum of a team who represent something greater than themselves. But this wasn’t the Euros final. This wasn’t Wembley. This time England were the enemy, deep in the land of Matildas fever. This time they faced the crowd, the noise, the jeers and boos, the helicopters hovering over their training session and splashing photos of their plans across the morning newspapers. They faced Australia’s biggest night in a generation. They faced the spirit of Cathy Freeman, and a moment that would unify the country. They faced Sam Kerr, and they heard the eruption that greeted the star of the World Cup finally having her moment. The Lionesses faced all that but did not shake. Instead, they turned it into a first World Cup final, in a tournament that has been defined by the problems and challenges that have blocked their every turn. For England, this was the anti-Euros final, as the Lionesses got one game away from their World Cup dream while denying the hosts a shot at theirs. As England tamed the atmosphere in Sydney, and Sweet Caroline rang around the quickly emptying Stadium Australia, they did so with the coldest and most clinical performance of Sarina Wiegman’s reign. The Lionesses fouled, the Lionesses wasted time, the Lionesses picked up cheap yellow cards and took away Australia’s momentum. But they also played, they controlled, and they were the better team for large spells. And when Kerr burst forward and struck an unstoppable shot past Mary Earps, England managed to overturn the story of the World Cup and produce something from nothing all over again. It helps, then, that they could turn to a player who at this World Cup has lifted England by doing that. Lauren Hemp has turned into England’s match-winner, a devastating central forward transformed from a player who was as true a winger as you could possibly find. The Euros last summer were supposed to be her tournament and the 23-year-old was tipped to be its breakout star. In response, opponents double-marked her and in turn, it created space for Beth Mead to be England’s player of the tournament on the opposite flank. In another world, Hemp’s World Cup could have been over when England switched formation and landed on a system that wouldn’t use wingers at all. Kept in the team but as a second forward, Hemp has been released by it, becoming the pinball in England’s attack. Against Australia she was everywhere once again, bouncing off the challenges, pinging around the frontline and doing the work of two positions. Hemp is so involved because she chases everything, winning a throw-in, taking the ball and driving, not towards goal but just to get England up the pitch. In England’s gruelling progress through the knockout stages, she has grafted endlessly, turning hopeful punts into clever, targeted balls downfield. And then she got her reward, not once but twice: the first to put England towards the final, the second to seal it. Chasing down Ellie Carpenter, Hemp burst in behind, took a ball that was not hers to win, and finished past Mackenzie Arnold. Then, moments after Kerr blazed a golden chance over the bar, Hemp created Alessia Russo’s goal from a position that was not even a fraction as threatening. Hemp latched onto a loose ball in midfield, she turned, accelerated, delayed the pass and created the angle for her strike partner. The finish was ruthless too. At the end of it all, England somehow managed to get away with it while also being utterly deserving of their place in Sunday’s final. This was a night where England needed to be perfect and there were large spells where they simply weren’t. The Lionesses rode their luck until it looked like they had run out of it. Australia waited for a moment, a loose England pass, or a break downfield, and the Lionesses gave them both; Russo was dispossessed and Kerr raced away. As England should have known, with Kerr, a moment like that was all Australia required. But on the whole, England were just cooler than Australia. In the first half, the pressure England were facing came from themselves, but it almost seemed that as soon as Wiegman’s side realised that, they immediately relaxed and the picture they were facing became clearer. Slowly, gradually, England figured it out. For the first time, Keira Walsh was able to turn on the ball and England were able to put a move together, playing through midfield, finding the space out. They looked a level above, but this was an occasion where their dark arts were needed as well. There were a trio of fouls on Kerr within the opening 25 minutes of the Australia captain’s first start of the World Cup. As the Lionesses closed it out, Earps took her time from every goal-kick, Jess Carter with every throw-in down England’s right. Lucy Bronze stayed down, then so did Georgia Stanway. Hemp kept the ball in the corner, Chloe Kelly refused to throw it back. But England had been here before; this was the experience of European champions, and now there is an even bigger prize to win. Read More Sensational England capitalise on Sam Kerr’s missed moment to make World Cup history When do England play the Women’s World Cup final? Will Lauren James play in the Women’s World Cup final? Lionesses react after beating Australia in Women’s World Cup semis Sensational England capitalise on Sam Kerr’s missed moment to make World Cup history Will Lauren James play in the Women’s World Cup final?

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Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

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