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Thousands of Manchester United fans stayed behind to protest against the Glazers’ ownership after the comeback win against Nottingham Forest. It has been 18 years since the Americans’ controversial leveraged takeover of the club and nine months since they announced a strategic review. The sale of United was one option being considered but the interminable potential takeover process rumbles on, despite offers from Sheikh Jassim and Sir Jim Ratcliffe. The 1958 supporters’ group have led calls for the Glazers to sell up and organised an hour-long sit-in after the 3-2 win against Forest on Saturday. “Stay in your seats and protest,” read their tweet before kick-off. “History, Dignity, Integrity. They stole it all. For you. For us. For each other.” Thousands did just that, with banners held aloft and chants filling the air long after the full-time whistle. Asked about the fans’ protest, United manager Erik ten Hag said: “They are entitled to have that opinion. We got big support from them, away from home and at Old Trafford, and we have to keep strengthening that Erik ten Hag “But you see also between the fans and the team there’s a very strong bond. “I think throughout my time here it even got stronger and stronger. “Today I think, even again, we make it stronger because such a magnificent comeback will help and support that. “We got big support from them, away from home and at Old Trafford, and we have to keep strengthening that. “It’s very good to see that fight and the spirit between us.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Erik ten Hag hails United’s spirit as they hit back to win after ‘horror start’ Wolves head coach Gary O’Neil unhappy with ‘large spells’ during win at Everton He was a colossus – Roy Hodgson impressed by Joachim Andersen’s display

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Wimbledon is underway and that means the classic British summertime treat of strawberries and cream is ready to be dished out across the courts, with a staggering 1.92 million strawberries expected to be consumed during the tournament. When buying strawberries, we are attracted to the deeper coloured fruits as they are the ripest, but it’s worth being mindful of when you plan to eat them as fully ripe strawberries are best served the same day. Always check the bottom of the punnet to see if the strawberries are starting to bruise as this is a sign they are beginning to be past their best. When it comes to cooking, if you overcook strawberries, you can get a jam-like taste rather than a freshness, so it’s best to use recipes that don’t require a lot of heat and keep it simple for a more refined flavour. Simple touches like adding a dash of lemon will help the strawberries to pack a punch and elevate any recipe. I also like to add a crack of pink peppercorn to macerated strawberries in whatever I’m using them for, this helps enhance the floral notes of the strawberries, as when you eat them the pepper helps open up the nasal passage. Final-worthy dessert: strawberry shortcake Ingredients: For the shortcake: 115g cake flour 5g baking powder 5g salt 3 eggs, separated 1 pinch cream of tartar 175g sugar 15g unsalted butter, softened 5g vanilla extract 125ml milk For the topping: 500g strawberries 1 lemon 75g caster sugar 1 pinch of ground pink peppercorns Method: For the shortcake: Sift and combine all the dry ingredients, then rub the butter into the flour mix. Whisk the egg whites and sugar together until they form medium peaks. Combine the egg yolks and milk with the dry ingredients. Separate into equal-sized balls and bake at 180ºC until golden. For the topping: Quarter or roughly dice the strawberries, cover with the sugar, pepper and lemon zest and leave to sit for 15-20 minutes in the fridge. To serve: Place a few of the shortcakes at the bottom of a bowl or on a large plate. Top with a dollop or two of whipped cream or thick yoghurt, cover with the fresh strawberries and drizzle with the strawberry syrup. Finish by crumbling a shortcake or two over the top. For extra flair: Baste the halves of two peaches and sear in a pan with beurre noisette and a sprig of thyme on a medium heat. Serve on the side of the strawberry shortcake. Quickly served treat: brioche with passion fruit and strawberries Ingredients: For the fruit mix: 500g strawberries 8 fresh passion fruits 60g caster sugar 1 pinch salt For the topping: 200g mascarpone 3 tbsp honey Zest of 1 lemon Brioche to serve Method: Scoop the passion fruit seeds into a small pan and bring to a gentle simmer on a low heat. Add the sugar and the salt and simmer for about 5-6 minutes, until the seeds are shiny. Remove from the stove and allow to cool for five minutes, then pour over your halved strawberries. Place them in the fridge to marinate. To serve: Slice the brioche with a generous thickness, and toast in a pan over a medium heat with a knob of butter, until golden. Flip and repeat. Mix the mascarpone, honey, and lemon zest, spread over the brioche and add a generous amount of the strawberry fruit mix. For extra flair: Roast a handful of pistachios and crush them slightly. The green of the nut against the rich red of the strawberries will add a punch of colour. Read More The Norwegian sparkling wine aged at the bottom of the sea I was an air fryer sceptic – now I can’t stop using it Ditch Deliveroo – make these healthy, 30-minute pizzas instead Three quick and easy vegan fakeaway recipes The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup How to cook kohlrabi

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