Although not officially billed as a "series finale," "Ted Lasso" surely reached what felt like the end of something, capping off the least appealing of its three seasons with an episode awash in sentimentality and heart. For those who felt the show drifted creatively a bit in the long buildup to the title character's seemingly inevitable decision, the aptly subtitled "So Long, Farewell" offered one last reason to believe.

Fulham boss Marco Silva talked up “quality” Chelsea midfield pair Moises Caicedo and Enzo Fernandez ahead of the west London derby at Craven Cottage. Chelsea broke the British transfer record twice this year, signing Fernandez from Benfica for a reported £106.8million in January before beating Liverpool to confirm the transfer of Caicedo from Brighton for £115m in August. Silva spoke on how the pair’s price-tags reflect their ability and expects them to bring the fight to Harrison Reed and Joao Palhinha on Monday. “Enzo joined in January and Caicedo in the summer as well,” Silva said. “They’re quality. We are talking about two players they almost spent £250 million on. “This speaks about the quality and about how much they wanted them in their squad. “Plus (Conor) Gallagher in the midfield, they have the quality, the energy, they have the organisation to create a very good fight with our midfield line and I think it will be a very good fight because they have that quality.” Alex Iwobi’s second-half strike during Wednesday’s Carabao Cup third round 2-1 victory over Norwich was his first Fulham goal since his reported £22million move from Everton on deadline day. They have the quality, the energy, they have the organisation to create a very good fight with our midfield line Marco Silva on Chelsea's midfield Silva, who also signed Iwobi as Everton manager in 2019, spoke on the Nigeria international’s versatility and what he offers to his squad. “It was very good (Iwobi’s performance against Norwich),” Silva added. “He’s a player I know really well, he knows the Premier League so well and he’s mature. He has the quality, can play in many different positions and is a player that will give us the quality that we need in certain parts of the game. “He provides that extra energy as well. It was good for him to score on his first game in a Fulham shirt and I want to see more of him. “He’s going to be a really important player for us and I am pleased for him for starting his first game.” From Chelsea’s starting XI during their 2-1 loss at Fulham in January, Thiago Silva and Trevoh Chalobah are the only remaining players at the club. Silva said: “They are different and we are different as well. I think the game is going to be completely different. We can have a look for some things, but it will be different. They have a different manager.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Scottie Scheffler and Brooks Koepka add to USA woes with horror start to day two Europe look to extend Ryder Cup lead after keeping faith with foursomes pairs Ryder Cup day two: Europe aim to build on record-equalling start

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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