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Serial qualifiers? It’s still too early to say, but for any Scotland supporter who cannot remember the 1998 World Cup in France or the years before, these are dizzying times indeed. The Tartan Army are heading to Euro 2024, their second successive appearance at the European Championships, and just their second men’s major international tournament in 25 years. Hampden has rediscovered its roar, and it is set to carry Scotland on their march to Germany next summer; tens of thousands will make the journey –many had already booked their tickets before this weekend – and it is all thanks, by and large, to Steve Clarke. If Clarke has brought the good times back, it is worth remembering the dark days he inherited on his appointment in 2019. Scotland were barely able to fill half of Hampden as their men’s major tournament drought extended past two decades. A 3-0 defeat to Kazakhstan proved to be the end for Clarke’s predecessor, Alex McLeish, and rock bottom for Scotland; there was no hope, and no hint of the immense progress Clarke has since been able to achieve with what are still fairly limited resources. Automatic qualification from a tricky Group A was secured with two games to go, owed to a phenomenal start that featured the stunning wins against Spain at Hampden and Norway in Oslo. After the ultimately disappointing performances at the Covid-delayed Euro 2020 finals and defeat to an inspired Ukraine in the play-offs for the 2022 World Cup, Scotland took to their task with focus and clarity, forged from the cohesion and spirit Clarke has brought to the national team over the course of his tenure. If Scotland are famously one of those sides that always do things the hard way, progress to Euro 2024 has been serene by comparison. Under the guidance of the calm and measured Clarke, Scotland has become an environment where players want to play, mirroring a club side with the relationships within the group and the organisation of their approach. There can be no doubting anyone’s commitment to the Scotland cause – and that has not always been the case in recent years – while Clarke’s management style is to never allow anyone to get too high or feel too low. For all that Scotland’s 2-0 victory over Spain in March was a memorable night at Hampden, the key to qualification was that Clarke ensured his squad kept their feet on the ground when there was still a job to be done. Clarke would be the first to point out that further improvements are still required ahead of Euro 2024 – England’s performance and Jude Bellingham’s class at Hampden last month made that perfectly clear – but Scotland will head to Germany believing they can be much more competitive than when they returned from the international wilderness. For one, that long wait, with the emotions it brought with it, is over. Scotland’s squad is settled and largely unchanged from the summer of 2021, and Clarke’s team have the experience of a major tournament to build on. And, as anyone who celebrated a significant birthday, a graduation, or a wedding will remember, the summer of 2021 was a strange time, with the UK only just coming out of spells of Covid lockdown. Scotland’s return required the full experience of the Tartan Army, especially with two games at Hampden and a third against England at Wembley, but a long-awaited party was dampened. Germany will bring full numbers and see Scotland at full voice; it will undoubtedly help a team who will aim to punch above their weight. While there is a notion that successive appearances at the European Championships are a sign of some sort of Scottish “golden generation”, the reality is somewhat different. This Scotland squad certainly has talent and quality, but it is also one with gaps and holes, and is far weaker than the results under Clarke suggest. But the 60-year-old has found solutions and made improvements with the options at his disposal, while creating a culture within the group that has lifted standards and expectations. In simple terms, it is astute management at every level. Scotland, for a while, seemed cursed by having two world-class players in Andy Robertson and Kieran Tierney, but both being left-backs. There is now a genuine partnership between Robertson and Tierney within Clarke’s system, which is built upon a back three that has kept four clean sheets in six games so far in qualifying. Angus Gunn has made an assured start at goalkeeper after taking over from the veterans David Marshall and Craig Gordon, while Aaron Hickey represents a significant upgrade on Stephen O’Donnell at right wing-back – which was another problem position at Euro 2020. The lack of a world-class striker – the Tartan Army would accept at least one Premier League-calibre option, with both Lyndon Dykes and Che Adams plying their trade in the Championship this season – has been mitigated as well. For all that Dykes and Adams have always put in huge shifts when leading the line, often a thankless task in any case, Scotland’s goals have been scored by another player with whom Clarke has performed miracles – Scott McTominay. Underappreciated and perennially dismissed at Manchester United, and used as a centre-back at Euro 2020 as his country struggled to fit him into the side, McTominay has been the revelation of Scotland’s campaign. Deployed now as an attacking midfielder and given licence to break forward into the box, McTominay’s return of six goals in as many games has been beyond anyone’s expectations – as many as Erling Haaland. That McTominay’s success has come within the organisation and structure Clarke has installed is no coincidence; international tournaments often show how countries can rise as a collective, and Morocco, Switzerland and Wales are also recent examples that will give Scotland hope that they can extend their trip to Germany by reaching the knockout stages. “I said after Euro 2020 that we wanted to be serial qualifiers again, and reaching successive Euro finals shows the progress we’ve made,” said Clarke, typically level even as Scotland’s progress was confirmed. “We will raise a glass tonight to celebrate, but then it’s back to work tomorrow in preparation for our friendly against France.” There will have been many back home, however, who will have instead been raising a glass to him, much longer into the night. Read More Scotland qualify for Euro 2024 after Spain result confirms place Andy Robertson injury: Scotland provide update on dislocated shoulder against Spain Steve Clarke congratulates Scotland players for becoming ‘serial qualifiers’ after reaching Euro 2024 Max Johnston handed first Scotland call-up Scotland’s record at major tournaments as Steve Clarke’s men seal Euro 2024 spot Clarke congratulates Scotland players for becoming ‘serial qualifiers’

From the record-breaking Eras Tour to the re-recording release, it has been an exciting year to be a Taylor Swift fan - and now Swifties set sail on a themed cruise next year all about the singer. The aptly named "In My Cruise Era," trip from travel agency Marvellous Mouse Travels promises an unforgettable celebration of "all things Taylor," where fellow Swifties can "make new friends, dress up in our favourite eras, trade friendship bracelets, and enjoy everything this amazing ship has to offer." It added: "This cruise is for all fans, so bring your besties, your moms and dads, your baby fans, and if you need someone to room with, post on our page and ask.” (The cruise is not affiliated with Swift nor Taylor Alison Swift Rights Management Publishing (TASRM)). The five-night cruise sets sail on Oct 21, 2024 from Miami, Florida to Coco Cay — a private island owned by Royal Caribbean, Nassau in the Bahamas, then there's a day at sea as the cruise ship returns to Miami. Some of the events on the trip include a welcome cocktail party, friendship bracelet swapping (a tradition that began among Swifties at Eras Tour shows), themed dance and karaoke parties, Taylor Trivia and eras outfit themes for each night. A place onboard is pricey as the double occupancy rooms that remain available start at $1573 while an Oceanview will set you back $1967 (but this includes the room itself along with the refreshments and activities in the price). For more details, check out the website. How to join the indy100's free WhatsApp channel 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.

If you are after simple, filling meals that require very little washing up… you are in the right place. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three one-pan dishes that maximise on taste, and minimise on mess. They also make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 3 clove garlic 1 small butternut squash 2 lemons 200g fresh spinach 10g fresh basil 1 aubergine 200g cherry tomatoes 20g fresh basil 1 small broccoli 250g mascarpone 50g hard Italian cheese 280g extra firm tofu 50g black olives 2 tbsp capers 500g pre-cooked gnocchi 150g couscous 200g orzo Olive oil 1 vegetable stock cube cube Roast broccoli and orzo traybake This recipe also works well with diced courgette instead of broccoli. Serves: 2 Ingredients: 4 tbsp olive oil 1 broccoli (small) 200g orzo 2 cloves garlic 1 vegetable stock cube cube 100g mascarpone 1 lemon Method: 1. Preheat the oven to 220C, then fill the kettle with water and get it on to boil - this will be for the tray bake. 2. Cut small florets from the stalk of 1 small head of broccoli. Finely mince the stalk. 3. Toss the prepped broccoli with 2 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread it out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Crack on with a bit of washing up while you wait. 5. Once the broccoli is ready, add 200g of orzo to the tray, then finely grate in 2 peeled cloves of garlic. 6. Crumble over 1 stock cube, tip in 500ml of boiling water, give everything a quick stir, and cover with tin foil tightly. 7. Bake for 12-15 minutes, until the orzo is nearly soft and most of the liquid has been absorbed. 8. Once the orzo is nearly soft and nearly all the water has been absorbed, remove the foil and bake again for 5-6 minutes, until the orzo is soft and all the liquid has been absorbed. 9. Give the orzo a quick stir once ready, and season to taste with salt and pepper. 10. Add blobs from 100g of mascarpone, then finely grate over the zest from 1 lemon and squeeze over its juice. Drizzle over the remaining 2 tbsp of oil and serve. One-tray tofu caponata-style couscous If you aren’t a tofu fan, feel free to sub it out for another aubergine. Serves: 2 Ingredients: 280g extra firm tofu 1 aubergine 5 tbsp olive oil 200g cherry tomatoes 20g fresh basil 1 clove garlic 150g couscous 50g black olives 2 tbsp capers Method: 1. Preheat the oven to 220C - this will be for the tray bake later. 2. Cut 1 280g block of tofu into around 9-12 bite-sized chunks, then remove the green stalk from 1aubergine and cut the flesh into similar-sized chunks. 3. Toss the tofu and aubergine with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Add 200g of cherry tomatoes to a large measuring jug, along with 20g of basil, 1 peeled clove of garlic, 2 tbsp of oil, and a generous pinch of salt. 6. Blitz with a hand blender, until smooth - we will use this to cook the couscous in the next steps. 7. Once the tofu and aubergine are ready. Add 150g of couscous to the tray along with the cherry tomato broth. Give everything a quick stir and spread into 1 even layer. 8. Cover the tray tightly with tin foil. 9. Return to the oven and bake for 8-10 minutes, until the grains of couscous are soft and have absorbed all the liquid. Get on with the rest of the dish in the next steps while you wait. 10. Slice 50g of pitted olives crossways. Crack on with a bit of washing up while you wait for the couscous. 11. Once the couscous is ready, uncover the tray, and fluff the grains with a fork. Top with the olives, 2 tbsp of capers, and serve. Creamy roast squash gnocchi traybake If you can’t get your hands on mascarpone, try making this recipe with cream cheese instead. Serves: 2 Ingredients: 1 butternut squash (small) 3 tbsp olive oil 150g mascarpone 1 lemon 500g pre-cooked gnocchi 200g fresh spinach 50g hard Italian cheese 10g fresh basil Method: 1. Preheat the oven to 220C - this will be for the squash in the next steps. 2. Peel 1 small squash, cut it in half lengthways, scoop the seeds from the centre, then cut the flesh into bite-sized chunks. 3. Toss the chunks with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer in the tray. 4. Roast for 20-25 minutes, until completely soft and golden in places. Crack on with a bit of washing up while you wait. 5. Once the squash is ready, add 150g of mascarpone to the tray. Finely grate over the zest from 1 lemon, squeeze in its juice, then mash everything together with a potato masher until semi-smooth. Season to taste with salt and pepper. 6. Add 500g of gnocchi to the tray along with 200g of spinach. Give everything a good mix, then spread out into 1 even layer. 7. Finely grate over 50g of cheese. 8. Bake for 10-12 minutes, until golden, bubbling, and piping hot. Get on with the rest of the washing up while you wait. 9. Mix, top with leaves from 10g of basil, and serve straight from the tray! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Spirit of Sugarlandia: Why Filipino rum Don Papa is one to watch Diana Henry: ‘After a near-death experience, I saw the world differently’ Five easy recipes to cook with your kids How to cook to keep your gut healthy After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook

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