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James Ward-Prowse set up two goals on his West Ham debut and Lucas Paqueta scored a late penalty as the 10-man Hammers somehow secured a 3-1 win over Chelsea. Ward-Prowse, the £30million signing from Southampton, created goals for Nayef Aguerd and Michail Antonio, either side Carney Chukwuemeka’s equaliser. But Mauricio Pochettino’s expensively-assembled side will wonder how on earth they came away from the London Stadium empty-handed. Enzo Fernandez missed a penalty and West Ham had to play the final 25 minutes a player down after Aguerd saw red. Yet not only did David Moyes’ side cling on for a first win of the season, they wrapped it up in stoppage time with Paqueta’s spot-kick. Ward-Prowse is renowned for his ability from set-pieces but surely not even Moyes could have expected such an immediate impact. Seven minutes in and from his second corner in a claret and blue shirt, Ward-Prowse swung in a cross which Aguerd nodded in unmarked at the far post. Chelsea have now conceded a goal in each of their last 13 matches, their worst run since 1996. But they were making inroads at the other end with Nicolas Jackson eager to get in behind West Ham’s back line. One such run and cut-back was hacked away but when Ben Chilwell drove back in to the area, his cross was cleared by Kurt Zouma only as far as Chukwuemeka. The 19-year-old steadied himself before lashing the loose ball past Alphonse Areola for his first Chelsea goal. Paqueta was in the West Ham line-up despite being reportedly investigated by the Football Association for potential betting rule breaches. The Brazil midfielder is said to be shocked by the probe, which is believed to centre around bets placed in his homeland on yellow cards awarded against him. Paqueta did pick up a first-half booking for dissent after complaining about the award of a corner, but moments later he was inches away from scoring, dragging the ball down in a crowded penalty area only to clip a post. Chelsea were gifted the chance to go ahead before half-time after Tomas Soucek tripped Raheem Sterling in the area, but Fernandez’s penalty was saved by Areola. Instead Antonio fired West Ham back into the lead eight minutes into the second half when he raced on to Ward-Prowse’s cute ball over the top. Pochettino turned to Chelsea’s latest record signing, Moises Caicedo, for his debut on the hour mark, the Ecuadorian immediately sending a long-range shot wide. West Ham were then reduced to 10 in the 68th minute after Aguerd was shown a second yellow card for needlessly fouling Jackson. But Chelsea, it seemed, had run out of ideas and could only muster a deflected Noni Madueke shot which was tipped wide by Areola. And the away fans left en masse even before Paqueta rubber-stamped the victory from the spot after Caicedo fouled Emerson Palmieri. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Zharnel Hughes takes superb bronze in thrilling 100m World Championships final Unai Emery hails ‘amazing’ Aston Villa captain John McGinn after Everton rout Zharnel Hughes joins British 100m medallists after taking bronze in Budapest

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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