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England are through to the quarter-finals of the Women’s World Cup – but they will be without Lauren James when they play either Colombia or Jamaica in the last eight. James was sent off for stamping on the back of Nigeria player Michelle Alozie during the Lionesses’ last-16 tie. The 21-year-old, who has been England’s player of the tournament, was initially shown a yellow card by the referee, but VAR recommended a review and the yellow card was upgraded to red after the act of petulance. After receiving a red card, James is automatically suspended for England’s next match, however her punishment will be reviewed by a Fifa disciplinary panel. If the forward is deemed to have committed a serious act of foul play, the panel have the power to apply further sanctions. A three-match ban would see James ruled out for the rest of the tournament. Two of the World Cup’s surprise packages, Colombia and Jamaica, meet in the last 16 on Tuesday, with the winner awaiting the Lionesses in the quarter-finals. That task will be harder for England without their creative heartbeat in James but if they can come through, then a potential semi-final against Australia, Denmark, France or Morocco would be the next task. The Women’s World Cup final will be played on Sunday August 20, with Japan appearing to be the strongest team in the top half of the draw currently. Read More Lauren James sent off for stamping on opponent during England’s World Cup clash Who and when do England play next? Lionesses route to the World Cup final Lauren James: England’s new superstar taking World Cup by storm

Australia will look to advance to the quarter-finals of the Women’s World Cup as they host Denmark at a sold-out Olympic Stadium in Sydney. The World Cup co-hosts survived a “do or die” clash with Canada to progress to the knockout stages in style, thrashing the Olympic champions 4-0 to finish top of Group B. The Matildas could be boosted by the return of star striker and captain Sam Kerr, who missed all three group games due to injury but could be back for the knockout stages. Denmark are led by Kerr’s former Chelsea team-mate Pernille Harder and reached the last-16 after finishing runner-up to England in Group B. The early exits of Germany, the USA and Brazil have opened up the World Cup and now Australia and Denmark have an opportunity to make a claim. Follow live updates from Australia vs Denmark in the Women’s World Cup last-16, below. Read More Women’s World Cup TV schedule: How to watch every match today Women’s World Cup golden boot: Who’s leading the top-scorer standings? Women’s football world rankings: Who could take No 1 at the World Cup?

Mohamed Salah’s agent has dismissed speculation linking the Liverpool forward with a move to Saudi Arabia as the 31-year-old “remains committed” to the club. A report in the Middle East claimed talks were taking place between the Egypt international’s representatives and Al-Ittihad over a deal said to be worth over £155million over two years to the player. Salah’s former team-mate Fabinho has already made the move to Al-Ittihad this summer in a £40m transfer. In that context the £60m fee being touted for Salah – who has scored 139 goals in 231 Premier League appearances – appeared to under-value a player who is only 12 months into a three-year deal which is the most lucrative contract in Liverpool’s history. And Salah’s representative insists the former Chelsea and Roma forward has no intention of leaving Anfield in any case. “If we considered leaving LFC this year, we wouldn’t have renewed the contract last summer. Mohamed remains committed to LFC,” Salah’s agent Ramy Abbas posted on Twitter. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Watch live as supporters arrive at Stadium Australia for the Women’s World Cup last-16 match between co-hosts Australia and Denmark. All eyes will be on the Matildas, as all-time leading scorer Sam Kerr is set to make her first appearance of the tournament in Monday’s tie. The Chelsea forward did not play in Australia’s three group games because of a calf injury, but the side still finished top of their group with six points. They beat the Republic of Ireland 1-0 in their opening fixture, before losing 3-2 to Nigeria and beating Canada 4-0. Runners-up Nigeria are facing England in the last-16, a match which kicked off ahead of Australia vs Denmark. While Kerr and co are favourites heading into the match, the Danes are expected to provide a tough test. England scraped past them with a 1-0 victory in Group D, with Denmark beating China and Haiti to secure their place in the knockouts. Read More Australia vs Denmark LIVE: Latest Women’s World Cup updates England’s Niamh Charles has new level of respect for ‘machine’ Sam Kerr Australia thrash Canada to save Women’s World Cup dream from the jaws of a nightmare

For the teams left in this World Cup, there were mixed feelings when the USA went out, and not just because of the emotions that remarkable penalty shoot-out produced. There is obviously a general excitement that the champions are out, theoretically opening up the whole tournament. A few players watching on, however, have confided that the US were “underwhelming”. Many would have liked the chance to take the champions on and beat them, asserting their standards. Such sentiments would no doubt have aggravated the Americans, if they were in any mood to look back on this worst ever performance by a team that were defending champions. One frustrated argument within the US camp has been that it has largely been about a ludicrous amount of missed chances, and a bit of bad luck. Goalkeeper Alyssa Naeher pointing to the line as she disputed Lina Hurtig’s ludicrously tight penalty seemed the most apt symbolism of this. It really did come down to the narrowest of gaps. But, in truth, only on the night. This World Cup failure is indeed the story of margins and gaps, but in how the rest of the women’s game has caught up with the US, as it now looks a little isolated in terms of coaching culture. There are big questions for the federation here, but they come amid far bigger themes, even if there is fair criticism for manager Vlatko Andonovksi. The truth is that great football eras almost never end with close calls or that last fighting pride. There is almost always something close to collapse, as history-making teams inevitably stay wedded to trusted methods and players. In this case, it was in persisting with previous greats like Alex Morgan, who could no longer apply the finishing she used to. That is also the point when a valuable experience can evolve into a certain “arrogance” and “complacency”, two words that have been used by sources with knowledge of the camp. The ultimate in this remains the Spanish men’s team in 2014, whose unprecedented run of three successive major trophies ended with two humiliating defeats to Netherlands and Chile. The US didn’t play that badly, and actually performed better in general play than they are now being given credit for. They are still just like that Spain, however, in being responsible for the World Cup’s worst ever performance by defending champions. None had ever gone out before the quarter-finals. The US themselves had never gone out before the semi-finals. That reflects the scale of the disappointment - but also how the world has changed. This is where the biggest questions for the federation come, as distilled in one of the primary themes of this World Cup. US soccer has long had issues as a “middle-class sport”, where basic participation costs a lot. While this has for a long time been such a weakness in the men’s game, though, it has led to one of the women’s team’s main strengths. They benefited from a level of training beyond most nations, that primarily gave the side conditioning advantages. The US could often just overpower opposition. As women’s football has moved to a different level in Europe, so has the training. Many nations now benefit from complete professionalism, eroding some of the USA’s most immediate advantages. This has laid bare something else: tactical and technical development. The US have very quickly looked more rudimentary than the better European sides in terms of team approach. A lot of this does come down to Andanovski. A fundamental truth remains that this US team would likely have gone much further, and probably won it again, under a better coach. Other than the irony of the better performance of the Sweden match, this seemed a classic case of a talented squad being made less than the sum of the parts. As ever in such eliminations, though, it is impossible not to wonder whether other factors influenced. Has the US suffered from all but one of their squad staying at home, and not playing in the Women’s Champions League? The women’s game is following the men’s in that regard in terms of where the wealth is going, which is overwhelming western Europe. That brings a concentration of playing and coaching talent that gradually brings a vitality. Is this what we are starting to see? Many around the US squad might reasonably point to Germany going out. It’s also true that the bigger nations have generally come here a little undercooked, gradually finding their feet as the tournament has gone on. Some of them just slipped before they could stand at their strongest. That happens in tournaments. Evolution in football only happens, however, if you face up to the realities of the game. The US may have to have a serious discussion about talent production, even allowing for the development of a star like Sophia Smith. Her rise does touch on that other crucial tension, between old and new. There has been growing talk of a camp that isn’t fully united. This itself isn’t new, mind. Carli Lloyd’s criticism only followed a pattern of this in US World Cups, that perhaps inevitably influenced a great history-making team. The very success of the side has also played into another issue here. It has been harder to drop players because they are not just great footballers but icons - in the truest sense of an overused word. That obviously isn’t to refer to the tedious and unfair culture war that surrounds a truly progressive team. Some of the usual voices were already being raised about Megan Rapinoe in the wake of her penalty miss, and they don’t even warrant naming. This is really about pure football terms. That status will affect tactical execution and decisions, even if it is subconscious. It is why these empires always end with some ignominy, far away from the standards and identity that used to define them. It becomes almost self-fulfilling, and full circle. Take the USA’s one victory at this World Cup, that almost cost them more than any other game. In 2019, the team were widely criticised for applying their winning identity to the full, and raucously celebrating all 13 goals against Thailand. This time, the opportunity was there to cut loose against Vietnam, but they couldn’t. It set a tone, and certainly set a pace. The Netherlands showed they were much more up to speed with a 7-0 as the US avoided a humiliating elimination to Portugal by the width of a post. Another small gap. It is the story of this World Cup for the deposed champions. This US team changed women's football. They are now feeling the effects of that. Read More USA’s dominant era ends on a night of chaos, confusion and heartbreak From Megan Rapinoe’s miss to VAR drama: How the USA and Sweden’s penalty shoot-out unfolded Women’s World Cup golden boot: Who’s leading the top-scorer standings? Who is Jess Carter? England defender in profile England vs Nigeria LIVE: Women’s World Cup 2023 score and latest updates Who are the BBC World Cup commentators? Full list of pundits

England face their biggest test of the Women’s World Cup yet as the Lionesses take on Nigeria in the last-16 in Brisbane. It’s been a tournament of shocks and surprises so far and Sarina Wiegman’s side will be wary of becoming another, after the defending champions United States joined Germany, Canada and Brazil in exiting the competition on Sunday. But it means the tournament is opening up, with England among those who are looking like contenders in Australia and New Zealand. The Lionesses produced a brilliant performance to thrash China 6-1 last time out, so confidence is high among the camp. Nigeria are dangerous opposition: led by star striker Asisat Oshoala, the Super Falcons stunned Australia and held Canada on their way to qualifying for the knockout stages. Follow live updates from England vs Nigeria in Brisbane as the Lionesses look to reach the Women’s World Cup quarter-finals Read More Women’s World Cup TV schedule: How to watch every match today Lauren James: England’s new superstar taking World Cup by storm Women’s World Cup golden boot: Who’s leading the top-scorer standings?

Days of heavy rain have caused severe flooding in China's leading grain-producing region in the northeast, killing 14 people and raising concerns about food security as floodwater inundated farmlands.

If there’s one thing football fans never learn from, it’s the year-to-year optimism which flourishes right ahead of a new season’s kick-off. Suddenly, regardless of disappointments or despair which came only a few months earlier, positivity and possibility reigns supreme once more. Naturally, that can ebb and flow once the campaign actually gets started, not just with results but with those within the club talking up, or down, the prospects of success. For Liverpool fans, while 2022/23 was a year to forget as fast as possible, the regeneration in the centre of the park and promise of still-new attackers taking another step up offers the tantalising prospect of an immediate return to fighting for honours in 23/24. For that to happen, it’s almost certain that one factor needs to play out perfectly: the qualities and availability of Trent Alexander-Arnold, the team’s greatest creator and new vice-captain, must be consistently on show in the roving, scheming role he occupied in the final months of last term. Add that to the reduced initial midweek demands of a club in the Europa League instead of the Champions League, and there’s a real possibility of Jurgen Klopp’s team going full tilt across 38 domestic matches this time around. Good news for Kopites, bad news for defences around the country: that’s precisely what the England international expects, and demands, to happen. “It gives a chance to focus on the Premier League a lot more. We respect the competitions we play and want to win them all but definitely going into the season, our aim is to win the Premier League,” Alexander-Arnold told The Independent from an Under Armour training camp. “[The Europa League] gives us a good chance to focus on it. It’s not about coming second or third and building on that, we’re a team full of winners. We know what it takes, we have the culture and the manager to win. “It’s positive pressure to go and do it again because we’ve got the team to win it.” Bold words, and ones the Anfield faithful will be desperately hoping ring true. But even the hardest of Liverpool fans would find it tough to align what was on show at times last year with potential title-winners this time, regardless of summer dealings and an effective reset. Failing challenges, though, before overcoming them in an even more emphatic manner, is arguably what this team has been built on. “It was a difficult season but that’s football. We’ve faced those times before and definitely will again. We’ll learn from it and move forward; as long as last season was a one-off that’s a good thing. We never want those kinds of seasons but if this one is much better then we’ve proven to ourselves we’re still a top team,” Alexander-Arnold added. His own campaign mirrored that of the team: uneven in parts, way out of form in others – and yet he ended the season in more influential, impactful form than any other Premier League central player, with the possible exception of Ilkay Gundogan. He certainly noticed when he had an upturn in fortunes, but the Reds’ No 66 never wavered in his approach, he insists. “Nothing changed for me throughout the whole season mentality-wise. You keep working. I just wanted to be the best player on the pitch and that never changed – but toward the end of the season I felt I had my powers back, being able to do it consistently.” That switch came after Klopp altered the midfield dynamic, Trent drifting centrally from right-back to play-make from deep. That the alteration came around quickfire fixtures against Arsenal and Chelsea might have been a surprise; that he adapted so well definitely wasn’t. “It wasn’t weeks of planning, it was more information-based rather than practice on pitch,” he explained. “The coaches trust me to fulfil my role when I do have a change. This was probably the biggest one so far but I asked a lot of questions and we were able to make it work – it’s just a lot of information, learning how to make it work and everybody bought into that. “Most enjoyable is the freedom to drift, get on the ball and make things happen. That comes with challenges too, you have to be disciplined and stick to a game plan. There are pros and cons, it’s freedom but with a lot of responsibility to control the game.” Liverpool, as a whole, struggled with the latter aspect last season and the same has perhaps been on view in pre-season, too. Alexander-Arnold acknowledges it’s “still being worked on”, particularly with regards “to nail down the spaces and who fills them” along with “who covers around” when he has made runs from deep and the other defenders are dealing with counter-attacks. It’s not the most simplistic of tactical roles to deal with, either for himself or the team, but Alexander-Arnold has never shied away from the unusual. Even this particular interview can be termed as such: he’s preparing to receive an AI-generated “ultimate team talk” designed as the most inspirational, motivational one possible. He’s on board with taking on “unconventional” off-pitch projects if they pique his interest; after all, this is a player who has raced a Formula E car from standstill and competed against a chess master. “I do what I’m passionate about, to be honest – I like anything that brings the best out of me. I’ve had hundreds of team talks; some hit you, some don’t. The project is exciting and something I’m looking forward to.” Back to on-pitch matters, the Scouser hailed new teammates Dominik Szoboszlai and Alexis Mac Allister as “two quality players” and the type that Liverpool “needs to continue to make”. It’s notable that even Klopp has acknowledged more needs to be done in that same area of the park and Alexander-Arnold makes the point that “the best teams have the best squads”, which probably – with still almost a month of the window left – doesn’t immediately point to Liverpool at this moment. More arrivals will likely follow. And more honing of the Reds’ newest system will take place in the meantime. Uncertainty currently reigns with regard to both. But elsewhere there’s absolute certainty: for the title or other silverware this season and for how long that summer optimism lasts, Alexander-Arnold will play the biggest and most central of roles. :: We were speaking to Trent Alexander-Arnold from Under Armour’s Human Performance Centre in Portland where he was taking part in a pre-season training camp. Trent features in Under Armour’s new Protect This House campaign, where Under Armour has used generative AI technology to create the “Ultimate Team Talk,” a motivational speech that is scientifically proven to be the most effective of all time. See www.underarmour.co.uk for more details. Read More A new era for old empires? How a summer of rebuilding could change the Premier League Liverpool left with midfield muddle – but Reds handed reason for optimism Jurgen Klopp wanted a midfield change at Liverpool – instead he got a revolution Man United join Lavia chase as midfield transfers shape the market A new era for old empires? How a summer of rebuilding could change the Premier League Liverpool transfer news: Lavia, Andre, Doucoure, Thiago and more

England face their biggest test of the Women’s World Cup yet as the Lionesses take on Nigeria in the last-16 in Brisbane. It’s been a tournament of shocks and surprises so far and Sarina Wiegman’s side will be wary of becoming another, after the defending champions United States joined Germany, Canada and Brazil in exiting the competition on Sunday. But it means the tournament is opening up, with England among those who are looking like contenders in Australia and New Zealand. The Lionesses produced a brilliant performance to thrash China 6-1 last time out, so confidence is high among the camp. Follow LIVE: England vs Nigeria in Women’s World Cup last-16 as Keira Walsh starts Nigeria are dangerous opposition: led by star striker Asisat Oshoala, the Super Falcons stunned Australia and held Canada on their way to qualifying for the knockout stages. Here’s everything you need to know ahead of England vs Nigeria at the Women’s World Cup. When is England vs Nigeria? The match will kick off at 8:30am BST on Monday 7 August. What TV channel is it on? England’s first match of the knockout stages against Nigeria will be shown on BBC One, with coverage starting from 8am. The match will also be available to watch on BBC iPlayer. What is the England team news? Keira Walsh has made a stunning return for England’s last-16 Women’s World Cup clash against Nigeria. Walsh was carried off on a stretcher late in the first half of the Lionesses’ 28 July victory over Denmark, with fears that the influential midfielder’s tournament could be over, but scans revealed her knee injury was not as serious as first suspected. And after taking part in full training over the weekend, Walsh is back in England’s starting line-up. She is the only change to Sarina Wiegman’s side from the team that thrashed China 6-1, replacing Katie Zelem in midfield. It means England keep their 3-5-2 formation, Lucy Bronze and Rachel Daly start at full-back, either side of a back three of Jess Carter, Millie Bright and Alex Greenwood, with Mary Earps in goal. Alessia Russo and Lauren Hemp started as a front two against China and keep their places after both finding the scoresheet in the 6-1 win, while Lauren James is the first name on the teamsheet after her stunning two-goal and three-assist display against China. Walsh partners Georgia Stanway in midfield, with the Bayern Munich star impressing in the number six position in Walsh’s absence. One thing Wiegman may consider is she has three players, Stanway, Hemp and Greenwood, who are on yellow cards and would miss the quarter-final if they pick up another and England make it there. Yellow cards are not wiped until after the last-16. Read More Sharpened England face a World Cup test with a different edge Millie Bright on England captaincy: ‘I don’t give the orders - everyone has a platform’ USA’s dominant era ends on a night of chaos, confusion and heartbreak England vs Nigeria LIVE: Women’s World Cup build-up and team news Sarina Wiegman reveals stunning Keira Walsh fitness update on eve of Nigeria clash Millie Bright: ‘I don’t give the orders - everyone has a platform’

What the papers say The Daily Mirror reports Kevin de Bruyne is high on the list of targets Saudi Arabian clubs intend to pursue next year. The paper says Saudi Pro League club Al-Hilal’s whopping £259million bid for Kylian Mbappe was a wake-up call for the Premier League, with some sides already resigned to losing some of their best players. De Bruyne’s former Manchester City team-mate Riyad Mahrez joined Al-Ahli this summer, joining a growing list of high-profile players making the switch. Speaking of Kylian Mbappe, the Mirror also reports the 24-year-old would be prepared to spend a season in the Premier League on loan before securing his dream move to Real Madrid. The Paris St Germain and France forward’s representatives are believed to have held discreet discussions with a selection of Premier League club intermediaries – with Chelsea, Arsenal and Liverpool rumoured to be interested in his signature. Kasper Schmeichel is in line for a shock return to the Premier League. According to the Leicester Mercury, citing Eurosport Denmark, the 36-year-old is in discussions with Nottingham Forest over a move from French club Nice. And The Telegraph reports Chelsea are gearing up to make an improved bid for Brighton midfielder Moises Caicedo. Social media round-up Players to watch Mohamed Salah: Saudi Arabian side Al-Ittihad are set to offer £51.8m for the Liverpool forward, reports Arabic publication Al Riyadiah. Tosin Adarabioyo: The Sun says the Fulham defender has rejected a proposed Tottenham move in favour of a potential transfer to Monaco. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Pay day always seems too far away, but if you still want to eat like a king, we have it covered. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. This month, we’re elevating chicken wings and pork mince to new heights across three meals that don’t skimp on flavour. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 8 cloves garlic 20g fresh ginger 5 spring onions 1 lime 200g fresh spinach 150g frozen peas 250g pork mince 500g chicken wings 200g dried pasta (of your choice) 150g basmati rice 200g dried medium egg noodles 2 tbsp gochujang 1 tbsp tomato purée/tomato paste 2 tbsp vegetable oil 2 tbsp sesame oil 1 tbsp cider vinegar 3 tbsp fish sauce 1 tsp caster sugar Sticky Korean wings with pea and sesame rice Track down some good, Korean-branded gochujang from your local Asian supermarket. It makes all the difference! Serves: 2 Ingredients: 2 tbsp gochujang 2 tbsp fish sauce 1 tbsp cider vinegar 1 tsp caster sugar 2 clove garlic 500g chicken wings 5 spring onions 2 tbsp sesame oil 150g basmati rice 150g frozen peas Method: 1. Preheat: preheat the oven to 210C and line a large baking tray with baking paper. 2. Assemble the glaze: add 2 tbsp of gochujang, 2 tbsp of fish sauce, 1 tbsp of vinegar, and 1 tsp of sugar to a large mixing bowl. Peel, then finely grate in 2 cloves of garlic – we will use the rest later. 3 Mix and coat: add 500g of chicken wings to the bowl and give everything a good mix, ensuring the wings are well coated. 4. Tray em’ up: lay the coated wings onto the lined tray, ensuring they are well spaced. 5. Roast: roast in the oven for 20-25 minutes, until charred in places and cooked throughout. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: thinly slice 5 spring onions crossways, then peel and mince the remaining 2 cloves of garlic. 7. Preheat the pan: add 2 tbsp of sesame oil to a medium saucepan and place it over a medium-high heat. 8. Fry: once the oil starts to shimmer and loosen, tip in ¾ of the spring onions and all the garlic. Fry for 2-3 minutes, until fragrant. 9. Add the rice: wash 150g of rice in a sieve under running water, shake off any excess moisture, add it to the pan, and stir to coat. 10. Add the water: add 320ml of water to the pan along with a generous pinch of salt, then bring everything up to a boil. 11. Cook the rice: reduce the heat to low, cover with a lid and cook for 8-10 minutes, until the grains are nearly soft and almost all the water has been absorbed. 12. Add the peas: crack on with a bit of washing up! When the rice timer sounds, add 100g of peas, replace the lid, and steam them with the rice for another 2 minutes until they are both soft and all the water has been absorbed. 13. Serve: once the rice is ready, fluff the grains with a fork and divide between serving plates. Add the wings, scatter over the reserved spring onions, and serve. Cambodian-style pork and ginger stir-fried noodles Black pepper is key in this recipe for heat and depth, don’t go easy! Serves: 2 Ingredients: 2 tbsp vegetable oil 250g pork mince 5 spring onion 20g fresh ginger 3 cloves garlic 1 limes 200g dried medium egg noodles 200g fresh spinach 3 tbsp fish sauce 1 tsp caster sugar Method: 1. Preheat the pan: fill the kettle with water and put it on to boil, this will be for the noodles later. Add 2 tbsp of oil to a large frying pan and place it over a medium-high heat. 2. Fry the pork: once the oil starts to shimmer and loosen, tip in 250g of pork mince. Fry, breaking up occasionally for 10-12 minutes, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 3. Chop chop: thinly slice 5 spring onions crossways, then peel and mince 20g of ginger and 3 cloves of garlic. Cut 1 lime into 4 wedges. 4. Get the noodles on: add 200g of noodles to a medium saucepan, season with salt, and cover with boiling water from the kettle. Place the pan over a high heat. 5. Cook the noodles: cook the noodles for 5-6 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Fry: once the pork is ready, add the spring onions, ginger, and garlic. Fry for a further 2-3 minutes, until fragrant. 7. Add the spinach: add 200g of spinach to the pan and fry for a further 1-2 minutes, until the leaves darken and wilt. 8. Add the noodles: once the noodles are ready, use tongs to transfer them into the pan. Toss to mix everything together. 9. Add some flavour: add 3 tbsp of fish sauce, 1 tsp of caster sugar, and a very generous grind of black pepper. Continue to fry for 2-3 minutes, tossing occasionally. 10. Serve: divide between plates and serve with the lime wedges. Gochujang pork ragu pasta This recipe also works really well with beef mince! Serves: 2 Ingredients: 2 tbsp sesame oil 250g pork mince 200g dried pasta 10g fresh ginger 3 cloves garlic 2 tbsp gochujang 1 tbsp tomato purée/tomato paste Method: 1. Get the kettle on: fill the kettle with water and put it on to boil – this will be for the pasta later. 2. Preheat the pan: add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 3. Get the pork on: once the oil starts to shimmer and loosen, add 250g of pork mince. Fry for 8-10 minutes, breaking it up occasionally, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 4. Get the pasta on: add 200g of pasta to a medium saucepan along with a generous pinch of salt. Cover with boiling water from the kettle and place the pan over a high heat. 5. Cook the pasta: cook for 8-10 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: peel and cut 10g of ginger into thin matchstick-like strips, then peel and mince 3 cloves of garlic. 7. Fry: once the pork is ready, add the garlic and fry for a further 1-2 minutes, until fragrant. 8. Add the pastes: add 2 tbsp of gochujang and 1 tbsp of tomato paste to the pan. Continue to fry for a further 1-2 minutes, until sticky and darkened. 9. Add the pasta: once the pasta is ready, use tongs or a slotted spoon to transfer it into the pan with the pastes and pork. Reserve a mugful of pasta water for the next step. 10. Mix and toss: add a splash of the pasta’s cooking water and toss to coat. Add another splash to loosen if the mix looks a little thick – we are looking for a loose sauce that coats the pasta in a red glaze. 11. Serve: divide the pasta between plates and top with the raw strips of ginger for freshness. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Meal plan: Romesco chicken and other recipes to fall in love with School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London