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With Glastonbury kicking off today, it’s safe to say that festival season is officially in full swing. Didn’t manage to get tickets this year? Not to worry! From food to tunes, here’s everything you need to recreate the ultimate Glasto experience at home… Dress to impress It’s time to whip out the flower crowns and get decked out in your best festival gear – just because you’re at home, doesn’t mean you can’t dress to impress. Think fancy dress, glitter, fringing… anything goes! If you’re looking for inspo, try searching “Glastonbury festival fashion” on Pinterest and scroll until your heart’s content. Crank the tunes up What’s a festival without music? If you have a projector, you could get out in the garden and stream the official Glasto set, or simply pop the Spotify Glastonbury 2023 playlist on and have a boogie. Even better, if you have musically gifted friends in your group, get them to get their instruments out and put on a headline show of their own. Enjoy a festival feast Of course, music is important, but food is also an essential part of the festival vibe. Get inspired by Glastonbury’s food stalls with these recipes… Halloumi, chip and tzatziki pitta with salad Serves: 2 Ingredients: 1 garlic clove 1 tsp dried oregano 2 wholemeal pittas 1 midi cucumber 50g baby leaf salad 200g halloumi 2 white potatoes 80g natural yoghurt 15ml white wine vinegar 5g mint 1 red onion Method: 1. Preheat the oven to 220C/200C (fan)/gas 7. Boil half a kettle. Peel and finely slice the red onion. Add the sliced red onion to a bowl, cover with boiled water and set aside for later. 2. Cut the potatoes (skins on) into thin chips, then add them to a baking tray with the dried oregano, a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp. Meanwhile, peel and finely chop (or grate) the garlic. 3. Strip the mint leaves from their stems and chop them roughly, discard the stems. Grate half the cucumber and slice the rest into batons. Add the chopped garlic, chopped mint and grated cucumber to a bowl with the natural yoghurt and mix it all together – this is your tzatziki. 4. Drain the sliced red onion in a sieve and rinse under cold water. Return to the bowl and add the white wine vinegar with a generous pinch of sugar. Stir to combine and set aside to pickle – these are your quick-pickled onions. 5. Slice the halloumi widthways into 4 equal-sized strips. Then slice each strip in half so you are left with 8 halloumi sticks. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the halloumi sticks and cook for 2-3 min on each side or until golden. 6. Once the chips are almost done, add the pittas to the tray. Return the tray to the oven and cook for 2-3 min or until warmed through. 7. Wash the baby leaf salad, then pat it dry with kitchen paper. Fill the warmed pittas with the chips, golden halloumi sticks, cucumber batons and a handful of baby leaf salad. Top with the tzatziki and quick-pickled onions then wrap in the tin foil to hold it all together – these are your halloumi, chip and tzatziki pittas. Serve the halloumi, chip & tzatziki pittas with any remaining tzatziki and baby leaf salad to the side. Fluffy bao buns Makes: 12 Ingredients: 7g fast-action yeast 2 tbsp caster sugar 340g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda Bamboo steamer or bain-marie Method: 1. Combine the yeast and sugar in a bowl with 150ml of warm water. Mix and set aside for 10-15 mins. Sift in the flour, baking powder, bicarb and a pinch of salt, then combine to form a dough ball. 2. Knead onto a floured surface for 5 minutes, until the dough is perfectly smooth. Place it in a greased bowl, cover with a towel and leave to rise in a warm place for 1 hour. 3. Place twelve 1-cm squares of baking paper on a large baking tray. Roll your dough until it’s ½cm thick and cut out twelve circles with a 7cm round cookie cutter. 4. Place each circle on a square of paper and brush with veg oil (so they don’t stick when folded). Fold each one in half, cover the tray with cling film and leave in a warm place for another hour to puff up. 5. Once risen, steam in batches for 9-11 minutes until cooked through. Add your chosen filling and serve warm. DIY double cheeseburger Serves: 2 Ingredients: 2 sesame seed buns 400g minced beef 1 tsp vegetable oil 4 slices of cheese ¼ iceberg lettuce (finely shredded) 2 gherkins (sliced) ½ white onion (finely diced) For the burger sauce: 2 tbsp mayonnaise 2 tbsp ketchup 2 tsp yellow Mustard 1 tsp smoked paprika 1 tbsp pickle juice ½ tsp cayenne pepper Method: 1. Generously season your beef mince with salt and pepper in a bowl and mix until sticky to the touch. Divide the mixture into 4 equal portions, shape them into patties, and pop them into the fridge on a parchment-lined tray. 2. Whip up your burger sauce by combining all your ingredients in a bowl and giving it a good mix. 3. Slice the burger buns into 3 and toast them in a dry frying pan until golden brown. 4. Heat a frying pan on medium heat with a splash of vegetable oil and fry your patties for 5-7 minutes. Top tip: use a spatula or burger weight to keep your patties flat while cooking. 5. Add a slice of cheese to each patty and turn off the heat when the cheese starts to melt. 6. Build your Gousto Burgers with shredded lettuce, a cheesy patty and a layer of sliced gherkin, diced onions and burger sauce. Pop in the middle of your burger bun and repeat. Don’t forget the bar Enjoy some delicious summery cocktails with these recipes. Mojito Ingredients: Juice of 1 lime 1 tsp sugar Small handful of mint leaves, plus more to serve 60ml white rum Soda water, to taste Method: 1. Slap your mint leaves between your palms once, then add them to a small jug. 2. Gently muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go. The end of a rolling pin works well for this. 3. Pour into a tall glass and add a handful of ice. 4. Pour in your rum and give it another stir with a spoon. 5. Top up with soda water, garnish with mint and serve. Bellini Ingredients: 500 ml peach purée or peach nectar 1 bottle of prosecco Method: 1. Fill your glasses with 1/3 peach purée. 2. Top them off prosecco, and serve. Gousto offers over 250 recipes from expert chefs to choose from each month, from £2.99 per portion. Visit gousto.co.uk for more information.

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If the first 11 have presented a problem, the greater warning came on page 11. Page 11, that is, of Everton’s annual financial report. “Conditions indicate the existence of a material uncertainty that may cast significant doubt about the group’s ability to continue as a going concern,” it read. Those conditions, in the curious way Everton phrased it, were “if the assumptions in the relegation scenario were not achieved”. Their assumptions were that a storied club, founder members of the Football League and the club who have played more top-division games than any other in England, would stay up. With one game to go, they are one place above the relegation zone, their fate in their hands but dicing with disaster. A win against Bournemouth will keep Everton up. Anything else would doom them if Leicester win; lose and Leeds would leapfrog Everton with a victory of their own. Clubs in such positions are often imperilled; but not with an existential threat. As it is, Everton’s majority shareholder, Farhad Moshiri, has provided assurances of his intention to fund the club if they go down. But, as was noted in the annual report, they are not legally binding. There is a separate question of whether Moshiri could afford to: certainly both his and Everton’s finances appear slighter since his long-time business partner Alisher Usmanov was sanctioned by the British government amid Russia’s invasion of Ukraine. The Uzbek-Russian billionaire’s company, USM, had sponsored Everton’s Finch Farm training ground; he had paid for the first option to the naming rights of their new stadium at Bramley-Moore Dock. And Everton have needed money: even with Premier League revenues, they lost £44m in the last financial year; although that was dramatically better than losing £371m in the previous three years, albeit partly due to Covid. They face a Premier League investigation into alleged Financial Fair Play breaches, though they are adamant all recent deals have been run past the league to ensure they are compliant. But Everton may be staring into the abyss. Manager Sean Dyche said recently that livelihoods were on the line. So is much more. Everton have enjoyed 120 years of top-flight football, the last 69 of them unbroken. But Goodison Park, where Pele and Eusebio scored in the 1966 World Cup, could host its last Premier League game against Bournemouth on Sunday. Everton are due to move to Bramley-Moore Dock in 2024; finishing that requires money and they are in an exclusivity period for negotiations with the American firm MSP Sports Capital to invest in the club. An announcement could be forthcoming in the next weeks if Everton stay up; go down, however, and the context changes dramatically. Such funding, or indeed such a reliance on last-day results, may not be required had Everton not spent so much so badly in the Moshiri years. Their outlay on signings has topped £600m and yet the team was in such a state of disrepair that, for much of last week’s match against Wolves, their team, with the exception of Jordan Pickford, consisted solely of centre-backs, central midfielders and wingers. It was not an innovative tactical ploy. They did not have a fit full-back or, after Dominic Calvert-Lewin went off with his latest injury, a striker trusted to take the field. Which highlights one of the fundamental flaws in Everton’s thinking. Last season, Calvert-Lewin scored the goal that kept them up, but only after Richarlison had struck five others in the run-in. Richarlison had to be sold to bring in £60m before 30 June, the end of the Premier League’s financial year. Since then, Everton have banked on the fitness of an unfit player, who may now miss what could be billed as one of the biggest games in their long history. Meanwhile, Neal Maupay, the summer striking signing, is on a run of 27 games without a goal; he may count as former manager Frank Lampard’s greatest error, although that is a competitive list. Yet Everton have been prisoners of their past. Their summer deals tended to be for players with low up-front fees, signing those who they could get rather than, in some cases, who they ideally wanted. It means they still owe much of the cost of Dwight McNeil and Amadou Onana, who should at least command sizeable fees if they have to be sold, and Maupay, who may join the list of Everton buys who are unsellable. If other clubs can at least compensate for relegation by selling Premier League performers, Everton have fewer who would bring in large amounts – Calvert-Lewin could be a £50m forward if fit, but not otherwise, so that may only leave Pickford, McNeil and Onana – and still owe plenty. Relegation could be attributed to their past financial mismanagement. They were unable to buy in January until Anthony Gordon was sold, seeing targets such as Danny Ings go elsewhere (somewhat farcically, Arnaut Danjuma, who could have been a high-class loanee, got off a train at Crewe when he learned of Tottenham’s interest, switched platforms and hopped on one back down to London). They botched the end of the window and, if they were keen not to repeat past mistakes by overpaying for undistinguished players, the eventual verdict may be that the lack of another forward cost them their Premier League status; they enter the last game of the campaign with a mere four goals from specialist strikers all season. They face Bournemouth, who beat them twice in a week before the World Cup, scoring seven goals. Hindsight suggests Lampard perhaps should have been dismissed then, but he engineered a memorable escape from relegation last season. Perhaps, though, he just delayed it by a year. And if so, Moshiri’s seven years of clueless transfer-market excess might render it the most expensive relegation of all. And, considering the potential consequences to the club, among the most damaging. Read More ‘It is theatre’: Inside the emotional chaos of a final-day Premier League relegation battle Premier League relegation: What do Leeds, Everton and Leicester need to survive?

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