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Manchester United and Chelsea’s dreadful starts to the Premier League season continued as they dropped points again this weekend. United were well beaten 3-1 by Brighton on Saturday to leave them 13th in the table while Chelsea, held by Bournemouth on Sunday, are one place worse off – and only one ahead of their winless opponents. Here, the PA news agency looks at the two clubs’ records in their first five games. Points United have six points from their first five games this season and Chelsea just five, in both cases matching their second-worst record in the Premier League era. United had only five points at this stage in 2014-15 and six in 2004-05, eventually finishing those seasons in fourth and third place respectively. They had seven in both 2013-14 and 2020-21. Chelsea’s five points matches their total at this stage from all the way back in 1993-94, which was in keeping with the club’s record in the early days of the Premier League – they had six in both 1992-93 and 1995-96 as well as 2000-01. Since their initial big-money takeover by Roman Abramovich in 2003, the only comparable season is 2015-16 when they followed up their title win the previous season with just four points from their first five games. Jose Mourinho was sacked as manager that December as the Blues eventually finished 10th. Even last season under Thomas Tuchel, on their way to a 12th-placed finish with a revolving door of managers, Chelsea had seven points at this stage. Wins and losses United have lost three of their first five games for the first time in the Premier League era, with the Brighton result following defeats against Tottenham and Arsenal. Erik ten Hag’s side lost two of their first five last season, for the seventh time in the Premier League, but have now gone one worse. They have at least won the other two, beating Wolves 1-0 and Nottingham Forest 3-2, to avoid matching the 2004-05 and 2014-15 seasons when they won only one of their first five. Chelsea have only one win, against Luton, the sixth time in the Premier League and first since 2015-16 that they have won only one of their first five. Mauricio Pochettino’s men have two defeats, the same as last season and one fewer than their nightmare start in 2015-16. Goals Chelsea’s five goals scored are their fewest in the first five Premier League games since 1995-96, matching that campaign and 1993-94 for their lowest total. Raheem Sterling’s brace against Luton makes him their only player with more than one to his name. United have scored six – only five times have they scored fewer at this stage, including five goals last season and a record low three in 2007-08 – but their bigger problem may be at the other end. The 10 goals they have conceded, three each to Arsenal and Brighton and two each to Spurs and Forest, is their second-highest total after five games. The only worse start defensively came in 2020-21, when Ole Gunnar Solskjaer’s side scored nine in their first five but conceded 12 to leave them with seven points. That included losing 3-1 to Crystal Palace and 6-1 to Tottenham. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live England offer discarded opener Jason Roy chance to be World Cup injury reserve Martin Odegaard believes competition for places is healthy for Arsenal Lewis Ludlam urges booing fans to keep the faith after England’s win over Japan

The twitchiness on the Ferrari pit wall was palpable. With five laps to go at the end of Sunday’s thrilling Singapore Grand Prix, less than two seconds separated race leader Carlos Sainz in first to Lewis Hamilton in fourth. McLaren’s Lando Norris in second was closing in, within the critical one-second DRS range. The warning from Sainz’s race engineer Riccardo Adami was quick: “Lando, 0.8 (seconds) behind with DRS.” But the Spaniard was a step ahead, deploying a meticulous balancing act which ultimately secured his second Formula 1 victory. “Yeah, it’s on purpose,” he replied. At which point it all made sense. For a team chasing its first victory in over a year, often maligned for their clangers in the strategy department, all it took was a clear sense of thought and direction from the driver in the cockpit. Sainz was not overly concerned with Norris’ pace behind him. On the contrary, the double threat posed by Mercedes’ George Russell and Hamilton, lapping over a second-a-lap quicker on fresh tyres in third and fourth, was the main focus of his thinking. What a fine balancing act it was. Keep Norris close enough behind him – one-second – to give him a crucial speed boost on the straights to defend from Russell, but not so close that Norris himself could make a move for the top spot. In the end, it was a masterstroke which worked to perfection. “I knew more or less my pace versus Lando and how difficult it is to overtake here,” Sainz explained afterwards. “I knew he was on a hard and if George and Lewis were going to overtake, I would be dead meat also. So I needed him to hold on for as long as possible. “A couple of laps I was 1.2 or 1.3 seconds ahead of Lando so I slowed down a bit to give him DRS into turn seven, which was just enough for him to hold onto them and keep my race under control. Not easy, because you are putting yourself under risk and you cannot do any mistakes, but it was my strategy and it worked.” Ferrari boss Fred Vasseur, beaming after securing his first win at the helm of the Scuderia, confirmed the ploy was Sainz’s idea. “He knew he was more at risk with Mercedes than with Norris,” the Frenchman said. “With Norris we had the same tyres and almost the same pace from the lap one. We were not really at risk with Norris except if we lost the tyres, so it was a clever move from Carlos to keep Norris into the DRS.” It was fitting that Norris was the beneficiary, too. Sainz and the Brit were team-mates at McLaren for two years and are still close friends. Norris admitted that the DRS-boost was “very generous” and despite finishing 0.812 seconds behind first place, was delighted with a ninth career podium. Still, that first win continues to elude him. As for Russell? The desire, bordering on desperation, to win in the end was his undoing. A light tip with the wall derailed his Mercedes on the final lap, slamming into the wall. It was a harsh, dramatic conclusion to the 62-lap, high-humidity race for the Brit, with Hamilton instead taking the final podium spot. Mercedes boss Toto Wolff insisted post-race that it would be an “arm round the shoulder” approach rather than any in-depth post-mortem. Quite right too, given Russell’s bold approach almost gave him a brilliant come-from-behind victory. But more so than Russell’s mistake and Sainz’s mastery, what Sunday really showed us – quite depressingly in a way – is what this season could have looked like. With Red Bull startlingly out of the picture – impacted by a lack of tyre grip and car balance on a notorious outlier of a circuit on the F1 calendar – the ensuing battle between Ferrari, McLaren and Mercedes was enthralling to watch. The battle behind the No 1 team has been tight all year. Only this time, it was for first place. The Marina Bay Street Circuit spelled the end of Max Verstappen’s win streak and talk of an unprecedented perfect season for Red Bull. The flying Dutchman, who finished fifth after starting in 11th, can now not clinch his third world title in Japan this weekend, with his crowning moment likely to come a fortnight later in Qatar. Yet a return to a typical circuit at Suzuka will likely see Christian Horner’s team return to the top. Ferrari’s pace uptake in the last two races, having taken pole in Monza two weeks ago too, has undoubtedly created a sense of intrigue, a spark of something different in a season of Red Bull domination. Moving forward, though, there is plenty to learn and maintain for Ferrari after Sainz’s supreme Sunday drive. No more should chaos reign in the strategy department. No more should “Plans A-F” be bawled out over team radio, confusing drivers and spectators alike. No more should Sainz and Charles Leclerc sit idly by while choices on the pit wall dampen their aspirations. Sometimes it’s best to keep things simple – and leave the in-race decisions to the men behind the wheel. The team’s hunt for chief strategists was easier than they thought. Read More Carlos Sainz holds on for thrilling victory in Singapore as Red Bull winning run ends George Russell despondent after last-lap crash in Singapore Max Verstappen makes prediction for Japan after his winning run ends F1 Singapore Grand Prix LIVE: Race updates and times at Marina Bay Lance Stroll cleared to race in Singapore after high-speed qualifying crash F1 Juniors broadcast an admirable idea – but all kids want to be is grown up

By Nell Mackenzie and Stella Qiu LONDON (Reuters) -World shares and the dollar slipped on Monday as growth concerns tested

Falling leaves typically coincide with falling gas prices as the summer driving season comes to a close and demand at the pump wanes. Instead, gasoline prices are getting more expensive and are just pennies away from their highest level so far this year.

At least 20 people - mostly mine workers - were killed in South Africa's Limpopo province on Sunday after a bus they were traveling in erupted in flames following a head-on collision with a truck, state media reported.

SANTA CRUZ, Calif. & DAYTON, Ohio--(BUSINESS WIRE)--Sep 18, 2023--

Sydney Sweeney had a star-studded birthday party, "Winning Time" canceled at HBO, Saquon Barkley suffered a leg injury and more in the Roundup.

Arsenal captain Martin Odegaard welcomes the increased competition within the squad – highlighted by manager Mikel Arteta now choosing to rotate his two goalkeepers – as he believes it will make them stronger. David Raya, who signed on loan from Brentford and on whom the Gunners have a £27million option to buy, made his debut in the 1-0 victory at Goodison Park, which extended their unbeaten start to five matches. It means England international Aaron Ramsdale’s position as established number one is likely to be challenged over the coming weeks, but Odegaard said that principle should apply to the whole squad. That was evident as Leandro Trossard came off the bench for the injured Gabriel Martinelli to score the only goal in the second half, but it is the position of goalkeeper which is set to remain the major talking point. “I think it showed the depth in the squad now. We have so many quality players, the players on the bench can come on and change the game if we need it,” said the Norway international. “The competition for places is huge and I think that is a great thing for us and helps a lot. “You see in training every day the quality we have so everyone has to be on their best every day in training and that’s a good thing and will help us improve as a team as well.” On Ramsdale’s response to being dropped at Goodison Park, having started England’s friendly victory over Scotland just a few days previously, Odegaard added: “I think he will just keep working hard, like he is always doing. “He was there supporting us, cheering for us, helping us. He is a great character and he showed a very good response today by backing his team-mates, being there and giving us energy. “Excellent from him. We have two good goalkeepers there and it’s big competition. “Two top goalkeepers, different qualities, and both so good on the ball and in the goal as well. “We are lucky to have two such good goalkeepers and we will see who will play, but both of them are excellent.” Victory at Goodison Park, where they had not won in their previous five visits, was psychologically important to keep pace with the rest of their top-four rivals and the manner of the performance, having to grind out three points despite not being at their best, was pleasing for the Gunners captain. “It was a tough one. We knew it was a tough place to come, it’s been a tough place for Arsenal for a long time, but I think we did really well and deserved the win as well so very happy,” he added. “It’s a tough team and they play a bit different, and we had to deal with a lot of different things. “But we knew it would be a tough game, but were ready for it and I think we did really well on the pitch to fight and get the goal in the end so credit to the team and happy for the win.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Ludlam urges booing fans to keep the faith after England’s win over Japan Leon Smith believes Great Britain have a chance of Davis Cup glory in Malaga Big-spending Chelsea rarely threaten in drab goalless draw at Bournemouth

Eddie Van Halen's son Wolfgang Van Halen refuses to cover his dad's songs at his shows because he feels it's important to 'prove himself' and be his 'own musician'

By Marc Jones LONDON The central bankers' central bank, the Bank for International Settlements, has urged investors to

BUSAN, South Korea--(BUSINESS WIRE)--Sep 18, 2023--

Understanding your gut can be confusing, particularly when it comes to what to eat and which ingredients can support and improve digestive health. To help, Love Your Gut Week (18-24 September) has partnered with author and writer Dr Joan Ransley to share six new simple recipes that both you and your gut will love. Each dish is based on gut-healthy combinations of foods to showcase how easy and delicious it can be to cook to support digestive health. c. From a vibrant breakfast smoothie bowl, to tasty sardines and cherry tomatoes on toast, comforting smokey beans, a fresh pea and prawn stir-fry, herby meatless meatballs and a zingy Mexican chicken and black bean chilli, there’s a dish for everyone to enjoy this Love Your Gut Week and beyond. Breakfast smoothie bowl This smoothie bowl makes a great nutritious breakfast to help kick start the day. Thanks to the oats, muesli, fruit, nuts and seeds, this dish contains dietary fibre, which helps the passage of food through the gut and feeds healthy bacteria. Government guidelines recommend that adults in the UK should consume 30g of fibre per day, but most only manage about 20g. This recipe also provides plenty of plant points, as well as calcium, protein, vitamins and minerals, and a range of polyphenols – to help support the good bacteria in the gut. Prep time: 5-10 minutes | Cooking time: NA Serves: 4 Ingredients: 250g live, plain, dairy yoghurt or plain, vegan yoghurt 2 ripe, medium sized, peeled bananas 30g rolled oats 120g frozen mixed berries, defrosted 80g muesli (no-added-sugar) 20g mixed seeds ie, sunflower, pumpkin, poppy, linseed 30g walnuts, chopped 150g fresh seasonal fruit such as blueberries, raspberries, kiwi, blackberries, strawberries Method: Place the yoghurt, bananas, oats and defrosted berries into a blender and blitz until smooth. You may have to do this in batches. Pour the smoothie mixture into the base of four bowls. Scatter the seeds of your choice into a small pan and heat gently until they are just beginning to brown. Remove the pan from the heat and allow to cool slightly. Sprinkle the muesli between the four bowls, followed by the toasted seeds and walnuts. Finish it off by arranging an assortment of fresh seasonal fruit around the top of the bowls. Cooking tip: If the fruit is not completely defrosted it can still be added to the yoghurt and puréed, which is a nice touch during hot weather. Sardines and cherry tomatoes on toast This dish is made mainly from store cupboard ingredients and is ideal for weekday meals or as a snack. Tinned sardines are a cost-effective way of getting healthy fish oils such as omega-3 into our diet. Omega-3 fatty acids can have a positive effect on the type and abundance of gut microbes and could also play a key role in the gut immune system. The wholegrain toast provides a source of insoluble fibre, which can help decrease your chance of constipation dietary fibre, which can help decrease your chance of constipation. Due to the vibrant colours in the tomatoes and watercress, you will also get a wealth of polyphenols, which promotes the health of the gut. Polyphenols can act as antioxidants in the body, to neutralise harmful free radicals that can cause disease. When polyphenols which promotes good health in the gut. Prep time: 10 minutes | Cooking time: 15 minutes Serves: 4 Ingredients: 4 slices of toasted wholegrain bread 1 clove garlic, peeled 2 tins sardines in oil 150g cherry tomatoes, cut in half 85g watercress 1 lemon, cut in half 4 dessertspoons kimchi or sauerkraut 20g fresh parsley, chopped Method: Rub each piece of toast with the garlic and place on a plate. Remove the sardines from the tin reserving the oil. Cut each sardine in half lengthways along the side where it has been gutted. Divide the sardines between the four pieces of toast. In a small bowl, mix the oil reserved from the sardines with the tomatoes and the watercress. Squeeze a little of the lemon over the tomatoes and watercress and mix well. Scatter the tomatoes and watercress around the sardines on toast and add a serving of kimchi or sauerkraut on the side. Finish with a sprinkle of chopped parsley. Cooking tip: Store any leftover sardines in an airtight container. Left over sardines can be mashed with a little olive oil and lemon juice and used as a sandwich filling. Smokey beans topped with feta cheese and coriander Step aside beans on toast, this wholesome and warming smokey beans dish is packed full of different beans and tasty veggies to add depth and texture, helping to keep the gut happy. The beans are a good source of fibre and a complex carbohydrate, meaning it is digested slowly by the gut. The combination of herbs and spices also increases the diversity of plants in the dish and adds additional micronutrients. Prep time: 10 minutes | Cooking time: 25 minutes Serves: 4 Ingredients: 1 tbsp olive oil 1 medium onion, sliced 2 sticks of celery, diced 2 red peppers, seeds removed and roughly chopped 2 cloves of garlic, peeled and chopped 2 tsp smoked paprika 1 tsp ground cumin 2 x 400g tins of mixed beans, drained 400g can chopped tomatoes 150g feta cheese, crumbled Small bunch coriander, leaves and stalks chopped (or fresh parsley) Method: Warm the olive oil in a large pan and add the onion, celery, red peppers, garlic, smoked paprika and cumin. Cook for a few minutes until the vegetables are soft but not coloured. Add the beans and chopped tomatoes to the vegetables. Fill one of the empty cans with water and add it to the pan. Add half of the chopped coriander. Stir well and bring the pan to the boil. Turn the heat down to a simmer and cook for 20 minutes until the tomato sauce is rich and thick. Add a splash of water if the sauce for the beans gets too dry. Divide the beans between four plates and scatter with crumbled feta cheese and chopped coriander. Serve with baked sweet potato wedges or wholemeal brown rice. Cooking tip: Both the tender stalks and leaves of coriander can be chopped up and used in recipes. If you don’t like coriander, you can use fresh parsley instead. Pea and prawn stir-fry with ginger and coconut This tasty, one pot meal is a real crowd pleaser that screams gourmet but is super simple to make. It’s also great for the gut. The peas and sugar snap peas provide soluble dietary fibre. This means that it is a prebiotic, which acts as food for healthy gut bacteria to feed on. Soluble fibre dissolves in water and can help the passage of food through the gut and soften stools. It also contains ginger, which has been shown to help relieve gastrointestinal discomforts in clinical studies. The colourful vegetables also contain polyphenols, which are known to increase the diversity of bacteria in the gut. Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: 6 spring onions 2 cloves of garlic, peeled and chopped 1-2 fresh red chillies, seeds removed and chopped ½ stalk of lemongrass (optional) 20g piece of fresh ginger, peeled and finely chopped 1 orange pepper, cut into strips 1-2 tsp olive oil 340g frozen king prawns, defrosted 150g sugar snap peas 100g frozen peas, defrosted 80ml coconut cream 100ml vegetable stock 2 limes. Juice and zest one. Cut the other into 4 wedges 30g coriander, leaves and stalks roughly chopped 1 tsp Thai fish sauce 4 nests of wholewheat noodles Method: Trim the spring onions and cut into 2cm lengths. Discard the outer layer of the lemongrass (if using) and finely chop the bottom part of the stem. Drizzle a little oil into a large frying pan or wok and cook the spring onions, garlic, chilli, ginger, lemongrass, and pepper strips over a medium heat until soft but not coloured. Add the prawns, sugar snap peas, peas, coconut cream and vegetable stock to the pan. Add the lime zest and add half of the chopped coriander. Bring the pan to a simmer. Cook gently for 5 minutes or until the prawns are cooked (they will turn pink) and the vegetables are tender. Just before serving add a splash of Thai fish sauce, a squeeze of lime juice to taste. While the vegetables and prawns are cooking, place 4 nests of wholewheat noodles in a separate bowl and cover with boiling water. Drain the noodles after 4 minutes and place a few noodles in the bottom of four warm serving bowls. Serve the prawns and vegetables with the noodles and a scattering of chopped coriander and lime wedges. Cooking tip: Other vegetables can be used in this dish instead of peas, such as baby sweetcorn, fine beans, or broccoli, which all have dietary fibre. Meatless meatballs with a herb flavoured tomato sauce Looking to cut down on red meat? These meat-free meatballs are the perfect substitute. Infused with spices and herbs, this dish is packed full of flavour and high in resistant starch and dietary fibre – all of which contribute towards a healthy gut. Resistant starch is important in the diet because it resists digestion, passing directly through the small intestine to the colon. It is then fermented by “good bugs” to butyrate which plays a key role in reducing inflammation, increasing calcium absorption, and maintaining the health of the gut lining. Prep time: 10 minutes | Cooking time: 30 minutes Serves: 4-6 (makes 20 “meat” balls) Ingredients: 1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, peeled and roughly chopped 1 x 400g tin chickpeas 1 x 400g tin red kidney beans 1 tsp ground cumin 1 tbsp wholemeal four 1 medium egg Pinch of black pepper Zest from 1 lemon 3 tbsp chopped coriander both leaves and stalks 1 tbsp chopped parsley 50g fine breadcrumbs e.g. panko Rapeseed oil for shallow frying For the tomato sauce: 1 tbsp olive oil 2 cloves garlic, peeled and chopped 2 x 400g tin chopped tomatoes ½ tsp dried oregano 2 bay leaves Method: Warm the olive oil in a small frying pan, add the chopped onion and cook for 5 minutes until soft but not coloured. Set aside and allow to cool. Meanwhile, place the chopped garlic in a food processor with the drained chickpeas, kidney beans, cumin, wholemeal flour, and egg. Pulse the bean mix so there are still a few visible lumps of beans and chickpeas. Transfer to a bowl and season with pepper. Add the fried onion, lemon zest, chopped coriander and parsley to the bean mix. Keep a little coriander back for garnish. Place the fine breadcrumbs onto a plate. Take a tablespoon of the bean mix (about 30g), shape into a ball, roll in the breadcrumbs and place on a sheet of baking parchment paper. Continue rolling the balls until you have used up all the mixture. Place the balls in the fridge while you make the tomato sauce. Preheat the oven to 200C/400F/gas mark 6 and place a shallow oven proof dish in the oven to warm. Warm the olive oil in a small saucepan and add the chopped garlic and cook gently for 5 minutes. Add the chopped tomatoes bay leaf, and dried oregano to the saucepan and heat until they just begin to simmer. Continue to simmer the tomato sauce while shallow frying the meatless “meat” balls. Remove the ‘meat’ balls from the fridge and shallow fry in oil for about eight minutes, or until the breadcrumbs are golden, draining the balls on kitchen paper after frying. You may have to do this in batches and place the balls in the dish warming in the oven. Pour the tomato sauce over the ‘meatballs’ and serve with brown rice and a scattering of parsley and coriander. Cooking tips: For a gluten free option, use gluten free bread to make the breadcrumbs by cutting it into small cubes and adding it to a food processor until fine. Spread the crumbs on a parchment lined baking sheet and bake for 20 minutes at 200°C until golden. Once the breadcrumbs have cooled, add seasonings of choice. For a vegan version, leave the egg out of the recipe and replace the flour with chickpea (gram) flour to help to bind the bean mixture together more firmly. This version of the recipe will be slightly crumblier than the original one, but the meatballs will hold together and taste great. Mexican chicken and black bean chilli Make it a Mexican night without the worry of gut troubles. This recipe contains more than 10 different plant foods and is high in dietary fibre thanks to the black beans. The dish also contains two types of onions. Onions are a major source of inulin, a naturally occurring prebiotic. Inulin travels through the gut and is fermented by the colon helping healthy gut bacteria to thrive, keeping the immune system functioning efficiently and the cells lining the gut healthy. Prep time: 15 minutes | Cooking time: 30 minutes Serves: 4 Ingredients: 1 tbsp olive oil 1 medium onion, peeled and thinly sliced 2 cloves of garlic, peeled and chopped 30g bunch of fresh coriander, stalks and leaves chopped separately 1 tsp ground cumin ½ tsp ground coriander 1 pinch of dried chilli flakes 2 skinless chicken breasts, cut into 1cm strips 1 x 400g tins of chopped tomatoes 1 x 400 g tin of black beans, drained For the tomato salsa: 4 ripe tomatoes, roughly chopped 1 green chilli, seeds removed and chopped 3 spring onions, trimmed Juice of 1 lime 1 tbsp olive oil To serve: 4 wholemeal flour tortillas 1 little gem lettuce, leaves pulled apart and torn 100g low fat Greek style yoghurt Method: Warm the olive oil in a large pan and add the sliced onions and chopped garlic. Cook gently for 5 minutes until soft. Sprinkle the chopped coriander stalks, ground cumin, coriander and chilli flakes into the pan and add the chicken strips, turning them in the hot oil. Add the chopped tomatoes and bring to the pan to the boil. Reduce the heat and simmer the chicken, partly covered, for 20 minutes. Finally, add the drained black beans and cook for another five minutes. The chicken and bean mixture should be quite thick. Mix the chopped tomatoes, green chilli and spring onions and place in a small bowl. Add the chopped coriander leaves, a squeeze of lime juice (to taste) and a drizzle of olive oil Warm each tortilla in a hot frying pan or griddle until the outside begins to char. Place the chicken and bean mix, torn lettuce leaves, a dollop of Greek yoghurt and a tablespoonful of salsa on the tortilla and fold in half. Cooking tip: To make a vegetarian version of this dish, omit the chicken and serve the beans with grated cheddar cheese, salsa, and yoghurt. Read More Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu Seven super simple recipes for each day of National Rice Week Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change?