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Jenni Hermoso has accused suspended Spanish football federation president Luis Rubiales of a sexual assault, according to reports in Spain. Rubiales kissed Hermoso on the lips during the trophy presentation following Spain’s victory over England in last month’s World Cup final. Hermoso said the kiss was not consensual, and although FIFA has suspended Rubiales pending an investigation into his behaviour, he has refused to resign. A number of media outlets in the country reported that the national prosecutor’s office had received the accusation from Hermoso on Tuesday. The PA news agency has contacted the prosecutor’s office but did not receive an immediate response. The Spanish football federation (RFEF) issued an apology on Tuesday, with current president Pedro Rocha distancing the federation from what Rubiales had done, and saying his actions had caused “enormous damage”. Later the same day the RFEF announced the dismissal of World Cup-winning coach Jorge Vilda. The 42-year-old had been the only member of Spain’s backroom staff who had not quit in protest at Rubiales’ refusal to step down. Vilda had also applauded Rubiales at an emergency general assembly of the RFEF on August 25 when the latter said he would not quit. The RFEF issued a glowing statement in praise of Vilda on Tuesday in confirming his dismissal, but said his exit was the first of a number of “renewal measures” planned by Rocha. Montse Tome was later confirmed as Vilda’s successor. Concerns over Vilda’s coaching methods and regime were reported to have been a key factor in 15 Spain players refusing to play for the national team last year, but the federation, under Rubiales, refused to budge. Vilda told Spanish radio network Cadena SER following his dismissal: “In sporting terms, I am going to accept all the criticisms, but on a personal level I think it has been unfair. “It has been a special year. Nothing has ever been said directly, but indirectly things have been said that do not suit me. Things have been said that are not true. “The explanation is that there have been ‘structural changes’. After everything I have achieved, of working hard as just another worker, I have a clear conscience. “I have given 100 per cent and I don’t understand it – I didn’t see my dismissal as deserved.” It is not yet clear whether Vilda’s dismissal and Tome’s appointment will be enough to prompt a return to action by Spain’s World Cup-winning squad for the Nations League matches against Sweden and Switzerland later this month. The 23 players had been part of a group of 81 who had said they would not make themselves available for international duty until Rubiales had resigned.

Spanish football star Jenni Hermoso has filed a legal complaint over an unsolicited kiss by football federation boss Luis Rubiales following Spain’s win over England in the Women’s World Cup final, the national prosecutor’s office said on Wednesday. With the complaint, Rubiales could face criminal charges in addition to the ongoing probe by Spain’s top sport court for “serious misconduct” and an investigation by world governing body Fifa. The kiss occurred minutes after Spain won the World Cup, immediately prior to lifting the trophy as the squad received their medals and passed a line of dignitaries – one of which was Rubiales in his position as president of the Royal Spanish Football Federation (Rfef). There, he was seen planting a kiss on Hermoso’s lips – which the player says was not consensual and Rubiales insists that it was. While the crisis engulfing Spanish football has centred around Rubiales’ position and conduct, it has not been limited to the president, with head coach Jorge Vilda sacked from his post this week and claiming it to have been an “unfair” decision. Rubiales, meanwhile, continues to protest his innocence in the situation, releasing a statement to say “justice will be served” and that “information [...] is being subjected to numerous manipulations, lies, and censorship”. Spanish prosecutors initially opened a preliminary investigation into whether the incident amounts to a crime of sexual assault, with the office now saying the legal complaint has been filed. The national sports tribunal also opened a misconduct case against Rubiales, ruling the kiss on Hermoso constituted a “serious offence”, but not one to the degree which would have resulted in his suspension. However, he has already been suspended from his duties by Fifa, while Uefa also said his behaviour was “inappropriate”, but are leaving any sanctions to the game’s governing body to hand out. Meanwhile, the Rfef’s regional leaders have called for Rubiales’ resignation from the head of the organisation. Rubiales’ mother locked herself in a church and went on a hunger strike as the controversy around her son broke out, insisting she was “willing to die” to protest his innocence. However, she was eventually taken to hospital for treatment. Former England international Jill Scott said this week that the saga had “overshadowed” the enormous sporting achievement of the Spanish squad having won the World Cup, while every member of the squad have refused to play for Spain again while Rubiales remains head of the federation. Neither Hermoso’s representatives nor Rubiales were immediately available for comment. Read More Sacked Jorge Vilda defends clapping Luis Rubiales’ ‘I will not resign’ speech Luis Rubiales fallout live: Spain boss Vilda hits out at ‘unfair’ sacking Jill Scott says World Cup kiss saga ‘overshadowed’ Spain playing ‘great football’

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Luis Rubiales is fighting to clear his name and remain in his job as president of the Spanish FA (Rfef) amid increasing pressure and criticism after his conduct across the Women’s World Cup final. After kissing Spain’ Jenni Hermoso, with the player insisting it was without consent and not welcomed, the fallout has seen the Spanish federation widely criticised for their lack of immediate response and Rubiales’ insistence he is in the right. Meanwhile, manager of the women’s team Jorge Vilda has been sacked, adding a further layer to the ongoing discussion and subsequent changes at the head of the federation. Follow all the latest updates regarding Spain’s women’s team, Rubiales and Vilda below.

Ryan Christie believes the Scotland squad has the “perfect” mix as it looks to take a giant step toward Euro 2024 against Cyprus. Steve Clarke’s side have won their first four qualifiers to sit top of Group A, eight points ahead of Georgia and Norway and nine ahead of Spain, albeit the Spanish have only played two fixtures. After thrilling wins, most notably away to Norway and at home to Spain, the Scots are looking to at least extend their unbeaten run to nine games in Larnaca on Friday, hoping to eventually reach a second successive European Championship finals. Scotland then host England in a 150th anniversary match at Hampden and can qualify that night if results in the other group games go their way. Talking about the team spirit and confidence in the camp, Bournemouth midfielder Christie, 28, said: “It is probably the perfect mix. I’ve never had it so perfect in any other club I have been a part of in my career. “You can see it when everybody meets up and has a brilliant laugh with each other, but when game time rolls around or when we’re on the training pitch everybody’s completely locked in. “So it’s just a nice feeling. I think it also helps when everybody’s meeting up and everyone’s just kind of sliding in again back to normal and ready to go again. It definitely helps and hopefully that will help on Friday. “I think the togetherness is always spoken about a lot, but the belief and confidence we have within ourselves as a group now has never been higher. Obviously qualifying for the last Euros and when we had that kind of slip qualifying for the World Cup, we were desperate to bounce back from that. To be fair ever since that we’ve been right back on track. “The group of boys we’ve got now, from experience right down to the young boys pushing in, everybody’s pushing in the same direction and starting to show.” We need to now keep qualifying for these tournaments because we've got a good enough squad to do it Ryan Christie Christie believes the squad has benefited from the experience of qualifying for Euro 2020, the first time Scotland have reached the finals of a major tournament since 1998. The former Inverness and Celtic player, who will win his 40th cap if selected in Larnaca, added: “Obviously qualifying for the last one, and I’m sure you guys (in the media) felt it too, was just like a massive weight off the shoulders, if anything. “And up to that point, it felt like almost we were jinxed not to qualify for anything. “So to get rid of that feeling was nice. It’s definitely gone. And now we need to now keep qualifying for these tournaments because we’ve got a good enough squad to do it. “We know that so we put that pressure on ourselves from within. I think before the last Euros we qualified for there was a pressure externally as well for us. It feels like everybody’s together.” Christie scored the first of his five Scotland goals in a 2-1 win over Cyprus in Nicosia in November 2019. “Very good memories,” he said of that contest. “My memories are that it was tough to be honest. That’s my first memory. “It’s easy for the onlookers or supporters to overlook Cyprus but, especially when you’re playing away from home against these guys, they make it so hard. “That last game was a tough one. So we expect the same on Friday.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Topsy Ojo backs Steve Borthwick’s England to come good at World Cup Rory McIlroy vows to take ‘sensible’ approach to pre-Ryder Cup stag do Charlie Nicholas urges Scotland to capitalise on Euro qualification chance

Manchester United are “taking seriously” allegations of domestic abuse made against forward Antony. The 23-year-old was dropped by Brazil after accusations of physical aggression on a number of occasions since January towards his former girlfriend Gabriela Cavallin. Antony, who has made 31 appearances since Cavallin made a complaint to Greater Manchester Police (GMP) in January, has denied the claims. “Manchester United acknowledges the allegations made against Antony and notes that the police are conducting enquiries,” said a club statement. “Pending further information, the club will be making no further comments. “As a club, we are taking this matter seriously, with consideration of the impact of these allegations and subsequent reporting will have on survivors of abuse.” United have not said whether Antony remains available for selection. In an interview with Brazilian website UOL – which also published photographs and screenshots of messages between the pair – Cavallin claims she was attacked by Antony “with a headbutt” in a Manchester hotel room on January 15, leaving her with a cut head which needed treatment from a doctor. Cavallin, a social media influencer, also alleges she was punched in the chest by Antony, which she claims caused damage to a silicone breast implant which required corrective surgery back in Brazil. Another alleged incident is claimed to have taken place at a house on May 8, with Cavallin saying she suffered a cut finger while trying to protect herself, accusing Antony of throwing a glass cup towards her as well as then taking her passport. Cavallin is said to have filed a report to Sao Paulo Civil Police concerning allegations of physical and verbal abuse by Antony while on holiday in Brazil during June 2022, when she was pregnant, as well as making a separate complaint to GMP. Writing on Instagram earlier this week, Antony, who signed for United from Ajax in an £85.5million deal in September 2022, dismissed the claims as “false accusations”. “From the beginning I have treated this matter with seriousness and respect, providing the necessary clarifications before the police authority,” he wrote. “However, I can calmly state that the accusations are false and that the evidence already produced and the other evidence that will be produced demonstrate that I am innocent of the accusations made. “My relationship with Gabriela was tumultuous, with verbal insults from both sides, but I never committed any physical aggression. “Therefore, I come to vehemently deny the accusations made and inform you that I remain at the entire disposal of the Brazilian authorities to clarify whatever is necessary. “I trust that the ongoing police investigations will demonstrate the truth about my innocence.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Bukayo Saka keen to improve after winning England men’s player of the year again Fund for footballers suffering from dementia launched by PFA and Premier League Brendan Rodgers says Jordan Henderson criticism coming from ‘morality officers’

Manchester United’s valuation on the New York Stock Exchange plummeted by more than £500million in the wake of a report that the Glazers have decided not to sell. Nine months ago the owners announced a full sale was among the options being considered as part of a strategic review at the Old Trafford club. Sheikh Jassim and Sir Jim Ratcliffe made offers to buy United, yet the interminable potential takeover process rumbles on as fans continue to protest against the Glazers. Hopes of a full sale were seemingly dashed when the Mail on Sunday reported that the owners are taking the club off the market and will try to sell again in 2025. That report led to more than £500m being knocked off United’s share price on Tuesday. After the New York Stock Exchange reopened following the Labor Day holiday, the price plummeted from 23.66 US dollars (£18.83) to 19.35 US dollars (£15.40) by close. United’s market capitalisation – the company’s worth on the stock market – was left at 3.15billion US dollars (£2.5billion) after the 18.22 per cent drop. Earlier this year the Glazer family reportedly valued United at £6bn. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Picture this. The group chat has finally settled on a date and we are going out. Out out. Women of most ages know how serious this is. There was probably a spreadsheet involved. Boyfriends and husbands have been dispatched to the pub. Children and dogs have been dropped off at the sitter. Dignity has been left at the door. One of us is waiting for it to be cancelled so we can stay at home with our loungewear and girl dinners (it’s probably me). There’s only one thing for it. Bottomless brunch. Many Asos orders and outfit changes later, we arrive, take our seats and start the binge drinking timer. There’s only one problem. No prosecco. Freshly manicured fists pound the table. The elected Karen of the group starts to verbally pulverise the staff. Eggs Benedicts are thrown against the walls. The Prosecco Huns exclaim in unison: “But what are we going to drink now?!” The waiter bashfully suggests: “Spumante?” Give over. According to a new study, this could be a reality in the near future thanks to climate change threatening vineyards across Europe, in particular those dedicated to glera (the beloved prosecco grape) in Northern Italy. In a detailed report in iScience last month, researchers warned that unpredictable weather, soil degradation and drought could lead to the loss of a millennia-old winemaking tradition, and the livelihoods attached to it. RIP the Prosecco Hun. The Italian sparkling wine has long been the fizz of choice in the UK (we were only dethroned as the world’s biggest prosecco guzzlers last year by the US). In the early 2010s, more than a third of all the prosecco shipped out of Italy worldwide ended up in Britain – approximately 131 million bottles a year. That’s nearly two bottles per Brit. You get the idea. The origin of our obsession with prosecco dates back to just after the 2008 crash, when consumers were looking for an alternative to expensive champagne. The softer tasting, far more affordable (thanks to its cheaper and speedier production time) and incredibly quaffable prosecco was the obvious choice. Bottomless brunch was born. “My heart goes out to the huns whose weekends simply aren’t complete without a bottle of prosecco,” Hannah Crosbie, founder of Dalston Wine Club, laments at the news that just 15 years after it stormed onto supermarket shelves, prosecco might be quietly forced to say arrivederci. “In all seriousness though, climate change is seriously threatening every aspect of winemaking, and growing conditions are only getting more challenging.” Prosecco is certainly not the only vino at risk, but it faces a unique issue. Where other wine growing regions affected by climate change such as Champagne and Burgundy can simply put out a limited run with an inflated price tag and keep the snobby oenophiles coming, prosecco’s USP is its ability to produce in bulk and at a fraction of the cost. English sparkling is a big winner with the climate going the way it is. Prosecco, by all accounts, seems like it’s a bit of a loser in that regard Will Amherst, head wine buyer at Trullo Ali Finch, group sommelier at Angela Hartnett’s Michelin-starred Italian restaurant Murano in Mayfair, doesn’t believe there’s an appetite for a higher quality, more expensive prosecco. “With the impact of the climate as well as the cost of producing wine increasing, the challenge for prosecco is going to be how to balance the expectation of its price point with the need to make slightly smaller quantities,” she tells me. “Regions like Chablis, for instance, have had multiple horrible vintages back to back and people just accept the fact they have to pay more for it if they want to drink that wine.” For the uninitiated, the word “vintage” on a wine label simply means the year the grapes were harvested – compared to regular wines that may include grapes harvested in multiple years – and each vintage can taste vastly different based on the conditions affecting the grapes in that year. Chablis, produced from chardonnay grapes in the northernmost district of Burgundy, has always been particularly affected by the climate due to its geography, but in recent years has seen frost in 2016, 2017 and 2021, and drought and higher temperatures in 2019 and 2020. This has dramatically affected those vintages, and driven up the price of bottles from “good” years. But with prosecco, “people potentially wouldn’t be interested in” paying a higher price, Finch says. This is partly because its brand has become more associated with cheap fizz than fine wine in Britain. Part of the problem also lies in the simplicity of its production. Prosecco is a wine that reflects the aromatics of the grape at the point of harvest, whereas with other sparkling wines like champagne, as well as other types of wine in general, such as chablis, it’s about the ageing process. Rising temperatures mean grapes are ripening more quickly, which can result in a different flavour of wine or too much alcohol, so one option is to harvest the grapes earlier. You can get away with a slightly under-ripe fruit in aged wines as so much of the flavour is added during their long fermentations. In prosecco, a bottle of which is ready in just 30 days, an under-ripe grape could result in something that “tastes a lot like battery acid”, according to Finch. The Prosecco Huns don’t want to chug something flavourless and eye-wateringly alcoholic with their eggs Benedict. “If you pick too early, you’ve got no flavour,” Finch explains. “So they don’t really have the option to just keep making it in the same volume. With other wines, you can do more work in the winery to make the wine feel more balanced and more approachable and more complex. They don’t have that luxury in prosecco.” Under Italy’s DOC (Denominazione di Origine Controllata) laws, prosecco is only prosecco when it comes from just two regions of the country, Veneto and Friuli-Venezia Giulia, and adheres to strict growing and production rules. The same goes for champagne: only wine produced from eight permitted varieties of grape grown exclusively in the Champagne region of France may be called champagne. It’s these “heroic viticulture” sites that the report says are most at risk. Naming rights have been a point of contention across the whole wine industry for some time, with Australian producers of glera recently putting in a request to the EU to be allowed to call their wine prosecco on the grounds that it’s part of their migrant and cultural identity. Ironically, the glera grape is actually believed to be Slovenian in origin, and was first cultivated in the vineyards of Prosecco, a small village in the Friuli-Venezia Giulia region near the border with Slovenia. The name is even thought to derive from the Slovenian words preseka or poseka, or the Serbian/Croatian prosek, meaning “path cut through the woods”. While DOC laws might prevent anyone calling a sparkling wine made from glera grapes outside of the designated regions a prosecco, it hasn’t stopped winemakers around the world from essentially producing the same wine using the same techniques. As climate change has made it increasingly difficult to cultivate the grapes in their historical home, it’s also made conditions in more northern regions like the UK more favourable for the growing of certain grapes, including white varieties such as glera, opening the door to a whole new generation of winemakers. “This is not me saying this is the death of prosecco,” Finch adds quickly, but she stresses that the wine industry is naturally very dynamic. “There are loads of alternatives to prosecco, both within Europe in terms of pet nats and cremants and things like that, and with the New World as well.” Pet nats – sparkling wines made using the “traditional method” of fermenting in individual bottles – have become very trendy among the younger Gen Z crowd, she says, as it still offers something bright, fruity and super fizzy, but without the faff, or price tag, that comes with champagne. People are also drinking less but are happy to spend a little more and not drink as much. At Murano, Finch says diners are asking about English sparkling wines more than ever before. “The correlation, obviously, with post-Brexit is there. There’s a desire to try and drink more local wines, potentially from a sustainability point of view, potentially from a cost-to-quality point of view because of duty increasing. It’s also partly because during Covid people did a lot of staycations and UK wine tourism did very well during that time. And it sort of stuck.” It’s a sentiment echoed by Will Amherst, head wine buyer at Italian trattoria Trullo in Islington, north London. “I don’t want to bash prosecco too much, but if I was going out and I wanted sparkling wine, I would still look at champagne,” he says, much to the chagrin of the Prosecco Huns. “And if I’m going to look somewhere other than that, I would get a bottle of English sparkling. Because English sparkling is a big winner with the climate going the way it is. Prosecco, by all accounts, seems like it’s a bit of a loser in that regard.” Prosecco and the people that produce it are certainly not the only losers but its high-altitude, cooler temperature geography, which previously protected it from climate change, is now adversely affected by extreme weather. Sudden, intense rainfall damages the soil and creates “slope failures”, while conversely droughts make irrigation extremely difficult. While he’s yet to see a knock-on effect on prosecco supplies at Trullo, Amherst’s “immediate thoughts were, really sadly: is prosecco going to be able to pull itself out of that hole? I don’t know how you reconcile the spiralling production costs and the brand identity, which is synonymous with cheap wine in this country,” he says. Although it’s not recommended to keep prosecco longer than two to three years before it goes flat – compared to up to 10 years for vintage champagnes – he doesn’t anticipate stocks to run down soon. At any rate, his biggest use for prosecco at Trullo is in an Aperol Spritz, where it makes up half the drink. He actually sees it as an exciting opportunity for new wines to emerge. So does Will Hill, a wine buyer at online merchant Honest Grapes, who tells me: “Once again, cava is showing that there is great value to be found in traditional method sparkling wines and more and more we are seeing ‘prosecco-esque’ wines for lower prices. If the consumer isn’t tied to the name ‘prosecco’, there are plenty of good, affordable, entry-level options available.” It’s clear that wines of all colours are facing an uphill battle (quite literally in prosecco’s case), not just to survive but to protect their identity, which for prosecco is arguably more important. That could spell the end of the Prosecco Hun, but with English sparkling and other European varieties on the rise, perhaps it just means a rebranding is in order. Cremant Crew? Pet Nat Posse? They don’t have quite the same ring, but it won’t stop us booking bottomless brunch anytime soon. Read More I feel it in my fingers: Why more of us should start eating with our hands Pizza, cake and meringue martinis: When did cinema food get so silly? Michelin-starred chef Simon Rogan on 20 years of L’Enclume: ‘It all started with a radish’

What the papers say Manchester City are reportedly leading a long line of suitors for Brighton striker Evan Ferguson. According to the i, any move would be viewed as future-proofing the side should Erling Haaland elect to depart the club once his contract expires in 2027. The Telegraph says Manchester United have commenced contract extension talks with defender Aaron Wan-Bissaka. The 25-year-old is in the final year of his current deal, but manager Erik ten Hag is believed to be impressed with the right-back’s progression in recent months. Reports from the Daily Mail indicate Saudi Pro League side Al-Ettifaq are still pushing to sign Everton winger Demarai Gray before the transfer deadline window closes on Thursday. Social media round-up Players to watch Kylian Mbappe: The Paris St Germain forward is open to joining Liverpool next summer, according to L’Equipe. Jorginho: Italian outlet Tutto Mercato says the 31-year-old midfielder is set to rebuff interest from Fenerbahce to stay at Arsenal. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

For Eddie Nketiah, it is a story of Arsenal royalty and Chelsea rejects. A first senior call-up for the record scorer in the history of the England Under-21s capped a fine start to the season and came after a reunion. Nketiah and Declan Rice were players who thought their dreams had died, south Londoners who were released by Chelsea as teenagers. Now they could be teammates for club and country: one is currently Arsenal’s first-choice forward, the other their £105m record signing. “It is funny how life works sometimes,” Nketiah reflected. “We have done the full 360 to be back together. I was there from the ages of nine and it came as a shock to me because I was doing well at the time. Obviously Declan was of that age group as well and had a similar experience.” Rice was the first to taste disappointment; two years later, Nketiah was deemed too small. Each could seem a costly mistake; then it was a crushing blow to them. “I think it gives you an awakening and just knowing that things can change like that: that you can lose everything you have worked for,” he said. “It gives you that extra bit of motivation and resilience when times are hard. I’m able to dig a level deeper than maybe some people can or don’t want to go into.” Arsenal helped him dig, rebuilding his confidence with the aid of their two greatest goalscorers of all time. Ian Wright became a mentor. Thierry Henry coached him in the academy. His best advice to Nketiah was motivational, not tactical. “Probably just to believe in yourself,” said the younger forward. “He came in and saw the quality I had when I was 16 or 17 and said that I just needed to believe in myself, whatever anyone else said. That is what is going to drive you, to motivate you.” They may seem simple words but the stature of the man delivering them meant they had added meaning. “He knows what he’s talking about, so it’s not a bad feeling,” Nketiah said. As a player, he may share more similarities with Wright than the World Cup winner but there is an echo of Henry whenever he dons the Arsenal kit. The No 14 shirt used to be the Frenchman’s. “Thierry wearing it has made it a lot more special,” Nketiah said. “When the number was available and offered to me, it was something that I embraced. I’m not here to try and recreate Thierry’s moments. I’m here to put my own stamp on it and create my own special memories in the shirt.” Which, at times, he has done: January’s 90th-minute winner against Manchester United was an indication of the merits of a predator. Nketiah has taken advantage of Gabriel Jesus’ absence to start three of four league games this season. And yet the shirt number can have another meaning: Nketiah has often seemed roughly the 14th man, the perennial substitute. Two-thirds of his Premier League appearances have come off the bench. When he was loaned to Leeds in 2019-20, 15 of his 17 Championship outings under Marcelo Bielsa came as a replacement. Much as Nketiah wants to start, the temptation is to wonder if his excellence as a substitute helps account for Gareth Southgate’s decision to select him: in a squad where Harry Kane’s pre-eminence among the strikers is established, England may want a game-changer in reserve. A perennial starter for his club, like Aston Villa’s Ollie Watkins, has less experience of being sent on in the dying minutes of major matches. That status as the regular reserve may account for his Under-21 scoring record: without playing enough club football, he was less likely to be promoted to the senior set-up and so ended up with 16 goals in 17 caps. Meanwhile, this month marks six years since his Arsenal debut: he has been overtaken by Bukayo Saka, two years his junior but with 28 full caps to his name. Nketiah, meanwhile, was courted by Ghana. The England call-up came at an opportune time, when Nketiah was at home, surrounded by family and a friend. “When I got the text it was surreal. I am usually a calm guy but I did lose a little bit of composure for a 10 seconds or so,” he said. “My parents were really emotional. They sacrificed a lot for me to get here and it was really nice to see that happiness and pride on their faces.” His father used to drive him to every game and booked flights to watch him on tour. His mother would stay up late, washing his kit. His sisters would finish school, come home and put him on a train to first Chelsea’s Cobham training ground and then Arsenal’s Hale End academy. The journey was not a simple or straightforward one but Nketiah is now on the brink of an England debut. Read More Eddie Nketiah ready to make “own story” for Gareth Southgate’s England in upcoming internationals Mikel Arteta hails Eddie Nketiah’s fight to play for England after first call-up England can benefit from Harry Kane’s move to Bayern Munich – Gareth Southgate

The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries,” says former Great British Bake Off contestant Hermine Dossou. “To enhance the flavour of your desiccated coconut, you could toast it lightly (for five minutes or so) while preheating the oven – but keep an eye on it as it does turn brown very quickly.” Coconut, raspberry and chocolate muffins Makes: 12 Ingredients: 180g milk 2 large eggs 60g vegetable oil 60g unsalted butter, melted 230g sugar 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp ground nutmeg 5g salt 250g plain (all-purpose) flour (gf plus ½ tsp xanthan gum) 80g desiccated (dried shredded) coconut 10g baking powder (gf) 150g raspberries 150g milk chocolate, chopped into chunks Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6 and line a 12-hole muffin tin with paper cases. 2. In a large mixing bowl, mix together the milk, eggs, oil, butter, sugar, vanilla, cinnamon, nutmeg and salt for about a minute, until well combined. Add the flour, coconut and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks. 3. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm – either out the oven or reheated for a few seconds in the microwave. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

Microwave cakes will never replace an oven-baked cake, in my opinion, because good things take time to create,” says former Great British Bake Off contestant, Hermine Dossou. “That said, when you don’t have an oven, when you’re not in your own kitchen with your own equipment, when you’re limited by time, or even have just a few bits of ingredients here and there, microwave mug cakes make a great substitute. And they’ll help you get rid of that sugar craving!” Speculoos mug cake Serves: 1 Ingredients: 30g salted butter 1 tsp speculoos spread 40g sugar 25g whole milk 1 small egg 40g self-raising flour 1 tsp vanilla extract For the topping: 1 tbsp speculoos spread 1 scoop vanilla ice cream 1 speculoos or other biscuit, for crumbling Method: 1. Put the butter and speculoos spread in a large mug and microwave on medium–high power (600 watts) for 10-20 seconds. Stir until smooth. 2. Add the sugar and milk and stir until combined. Then add the egg and mix vigorously with a whisk or small spatula to avoid streaks of egg white in your cake. 3. Finally, add the flour and vanilla, mixing thoroughly to ensure there are no lumps. 4. Microwave on medium–high (600 watts) for one minute. Keep an eye on the cake as each microwave cooks differently. You want the batter to be only just cooked; when you lightly touch the top, it should feel slightly sticky. If it feels completely dry, you have overcooked your cake. Remove from the microwave and allow to cool. 5. To serve, melt the one tablespoon of speculoos spread in the microwave for about 10 seconds. Top the cake with a scoop of vanilla ice cream, drizzle with the melted speculoos spread and sprinkle with the crumbled biscuit. Enjoy. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).