Barcelona head coach Xavi felt his side's 2-1 defeat at home to Real Madrid in El Clasico on Saturday was undeserved. Jude Bellingham's incredible brace cancelled out Ilkay Gundogan's opener.

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Harry Kane and Jude Bellingham continued their stunning starts to life at their new clubs with multi-goal performances over the weekend. Bellingham’s brace fired Real Madrid to victory over Barcelona in El Clasico while Kane hit a hat-trick in Bayern Munich’s 8-0 rout of Darmstadt in the Bundesliga. Here, the PA news agency looks at the England duo’s season to date. Goals galore Kane kick-started the second-half scoring in Bayern’s wild win on Saturday, in a game which at half-time was goalless with Bayern playing with 10 men to Darmstadt’s nine. His eventual treble, completed in the 88th minute and including one from his own half, sees him one ahead of Bellingham in the scoring stakes this season but the latter’s contribution on Saturday stands out as all the more impressive. With Real trailing to Ilkay Gundogan’s early goal for Barca, Bellingham blasted a stunning 30-yard equaliser midway through the second half before popping up with a close-range volley in stoppage time to give his side the Clasico spoils and a four-point lead over their rivals in LaLiga. It is the third time this season he has scored twice in a game, following the wins over Almeria and Osasuna, giving him a goal-a-game record in his first 13 games for the Spanish giants. Kane, in the same number of matches, has 14 goals, including another hat-trick in a 7-0 win over Bochum and a brace against Augsburg. Both men scored in England’s 3-1 win over Scotland, one of three appearances this season for the national team as they sat out the friendly with Australia. That gives Bellingham 14 goals in 16 games for club and country and Kane, who added a brace against Italy, 17 in 16. Bellingham, of course, has produced those numbers from an attacking midfield position and while acclimatising to a more advanced role than he had been used to with former clubs Borussia Dortmund and Birmingham, or with England. Kane leads the line and has already benefitted from four penalties for Bayern and another against Italy. Brits abroad Kane and Bellingham are already on their way to establishing themselves among the most prolific English or British players overseas. Gary Lineker scored 20 goals in his debut LaLiga season with Barcelona, and 52 in 138 games for the club across three seasons in all competitions. Michael Owen netted 16 times in his one season at Real, where David Beckham won a league title in his fourth and final season and Steve McManaman won two Champions Leagues, scoring in the 2000 final. Wales’ record scorer Gareth Bale was another British star to ply his trade at the Bernabeu and scored over 100 goals for Real, with nine in his first 13 games – while often operating from the bench – setting up a tally of 22 in his debut season. Kevin Keegan scored 12 in his first season at Hamburg in 1977-78, a total already surpassed by Kane and Bellingham, while Wales forward Mark Hughes managed only five goals alongside Lineker at Barca and seven in a season on loan at Bayern. Mark Hateley’s most prolific seasons at AC Milan and Monaco brought 11 and 14 goals respectively. Jadon Sancho, a team-mate of Bellingham at Dortmund, took time to establish himself after moving from Manchester City’s youth academy. He did scored 13 goals in his first season as a regular starter, though eight of those came from December onwards. Tammy Abraham got 27 in his first season at Roma, albeit with nine in the unheralded Europa Conference League. Bellingham himself scored only 12 league goals in three years with Dortmund – he is only two away from that already with Real, and more than halfway to his 24 in all competitions for the German side. Read More Police investigate ‘freak accident’ death of Adam Johnson in ice hockey match Jurgen Klopp impressed by Alexis Mac Allister in Liverpool’s win against Forest Sam Burgess hopes to bring ‘fresh approach’ to get Warrington back on track FIFA sends ‘support and prayers’ to Luis Diaz as search for his father continues Manchester United ‘have got to move on’ from humbling derby experience Bukayo Saka does not fear burnout and is keen to feature in every Arsenal match

BEIJING--(BUSINESS WIRE)--May 27, 2023--

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up