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Newcastle have completed their swoop for AC Milan star Sandro Tonali as they gear up for a return to Champions League football. The 23-year-old Italy midfielder has signed for an undisclosed fee – understood to be in excess of £50million – on an initial deal which will keep him at St James’ Park until 2028. Tonali, who has 14 senior caps, has captained his country at the European Under-21s Championship in Georgia and Romania in recent weeks and the announcement of his signing came a day after the Italians exited the competition. The former Brescia player said: “First of all, I want to thank Newcastle United because they are giving me a huge opportunity for my career. “I want to repay the trust on the pitch, giving it my all, as I always have. I’m really excited about playing at St James Park, I can’t wait to feel the warmth of the fans.” Tonali is the kind of marquee signing Magpies head coach Eddie Howe has been targeting since guiding the club to a top-four Premier League finish last season to end a two-decade exile from Europe’s most prestigious club competition. Howe has signalled his intention to recruit quality rather than quantity this summer while remaining within the bounds of the spending limits under which a club which had invested more than £250million in the first three transfer windows under its new Saudi-backed owners must operate. He has acknowledged the difficulty of competing on the domestic and European fronts next season and knows a repetition of a remarkable league campaign will be made all the tougher by the demands of rubbing shoulders with the continent’s big boys once again. However, landing a player of Tonali’s stature is an indication of the direction Newcastle hope to take and the 45-year-old was delighted to have got his man. Howe said: “I’m delighted to welcome Sandro to Newcastle United. He is an exceptional talent and has the mentality, physicality and technical attributes to be a great fit for us. “At 23, Sandro already has important experience as a key player in one of Europe’s top leagues and in the Champions League, as well as playing for his country. “But he also has the opportunity and potential to grow and evolve with us, and I’m excited to add him to our squad as we approach the exciting season ahead.” Tonali began his career at Brescia, where he helped the club win promotion to Serie A, and moved to Milan during the summer of 2020, initially on a season-long loan deal. He leaves with 130 appearances to his name in the Italian top flight and having played in all 12 of the Rossoneri’s Champions League fixtures last season as they made it to the semi-finals, where they were beaten by arch-rivals Inter. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Ben Stokes’ record since taking over as England captain after latest heroics Sir Geoffrey Boycott urges Australia to ‘apply some common sense’ and apologise Roger Federer to visit Wimbledon for celebration of his career on Centre Court

Food markets fizz with a very particular kind of energy in the summer months. That’s as true anywhere as at Borough Market where the energy somehow hits me as I’m still walking the stairs up from London Bridge tube, way before I even see the market gates. It’s not just the sun’s moodlift that makes things palpably different in the summer than at any other time of year – it’s the distinctive culmination of the summer vibes that marketgoers bring. Whether seasonal cooks there to stock up on longed-for summer produce; friends on a wander for a day out; or food lovers after a few deliciously easy wins to enjoy on a rug somewhere. Any kind of picnic (garden/beach/park/lounge) can be so easily catered for at a food market. In one swoop you can pick up chilled bottles of interesting wines, beers and softs; breads for ripping into; butter and seasonal young cheeses; charcuterie; salty black olives, and all kinds of fabulous fruits. Tins of preserved fish make for interesting rug-chat over the beautiful boxes. At Borough there’s no shortage of choice of those at The Tinned Fish Market stall. Sometimes there I’ll go for the Cântara small squid stuffed with onion, rice and tomatoes; other times the Pepus mussels in escabeche. Or else it’s the never-fail Ortiz tuna at Brindisa, home to so many foods that are a picnic-maker’s dream. (Fino sherry, truffle crisps, jamon, salted almonds… do I need to go on?) That ease the food markets gift to feeding a gathering translates seamlessly to the ease they offer summer’s everyday cooking and eating. The stalls (almost) struggling to fit in all the magnificent seasonal produce that is so often best enjoyed when hardly anything is being done to it. Courgettes, peppers and aubergines gleam with proud beauty among the glory of all the other summer vegetables and fruits. Pods of garden peas and broad or borlotti beans beg to be bought by the bagful. All of them are a joy to mindlessly and mindfully pop out of the shells when you get home, but the borlottis perhaps most of all as that’s the only way to really be able to admire the purple mottles of the bean before it disappears upon cooking. The best seasonal tomatoes need little more than olive oil and salt to bring out their supreme flavour. Salad options are inexhaustible – go for big sharing bowls of a fattoush or panzanella; or the neat Nicoise bundles featured in Borough Market: The Knowledge. There the classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled aboard little gem boats for ease of eating. Another of my all-time favourite summer salads is in that book too: oregano-poached peaches, halloumi and hazelnuts. Its mix of sweetly salty flavours manages to be simultaneously refreshing and completely beautiful on the plate. The peaches in it becoming the very best version of themselves by being poached with dried oregano and honey. The choice of honey is no accident. In the summer I always make sure to stock up at the market on blossom honeys that will delicately yet effectively infuse so many foods – and drinks – with a floral undernote. Perhaps the lavender honey at From Field and Flower, or the wild thyme at Oliveology. That’s the one I use in the dressing for making The Knowledge’s labneh with watermelon, honey and mint. It’s a recipe that straddles the boundary of sweet and savoury, with watermelon griddled in olive oil, orange and sumac for peak refreshment. My top tip in making this is to always do more labneh than needed in the recipe because it is such a useful thing to be able to reach for in the fridge. All it takes is 900g of really good, thick Greek yoghurt mixed with 1 teaspoon of salt and spooned into a muslin-lined sieve. Let that drain for 6-12 hours (depending how thick you want it – longer equals thicker) and the result is approximately 500g of labneh. Use it for salads, or to spread on toast with perhaps just a few sliced apricots. Summer is mackerel season at the market. A fish that is packed with flavour and goodness, and also incredibly easy to cook. Griddle it, bake it, fry it, or over-fire it. And then, when any kind of cooking seems impossible in the heat, even sit it in vinegar for a while and let its acidity do the “cooking” for you. Try the same thing with the small fresh anchovies that the fishmongers also have in now. They absolutely don’t need to be gutted, but the skilled fishmonger will happily do it for you (and at the same time showcase exceptional filleting knife skills). Whenever I head to the market on a produce-shopping mission it tends to be just that – a mission. I do try to make sure to spend time checking out what is what because the very nature of market shopping is that it is never the same. What the stalls offer week on week is at the mercy of not just the season but whatever choices traders have been made on what to stock that week, that day. Yet, as I beetle around, I am always a bit envious of the market wanderers. It’s a feeling that grows even stronger in the summer when these marketgoers without any agenda of shopping lists to mark off, or a fridge to fill, are enjoying being among all the glorious foods on the day out with friends and family. With nothing to do except admiringly soak it all up while stopping off for the occasional energy-boost by way of an ice-cream or a glass of something coolly bolstering. What a great way to spend a day. The cooks, the picnic-ers, the wanderers. Each as welcome and as catered for in a summertime market. All playing a key role in building the atmosphere that makes these months there so deliciously special. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Three quick and easy vegan fakeaway recipes The only three recipes you need to seize the summer Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes

As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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England Under-21s’ match-winner Anthony Gordon was frustrated not to have taken more chances to make their 1-0 European Championship quarter-final victory over Portugal more comfortable. However, he praised the resilience of the side after a fourth successive clean sheet at the tournament. England’s youngsters came under late pressure from their opponents, who came closest to equalising when Henrique Araujo’s header rebounded off the crossbar. “You’re going to get chances and it’s up to me to finish them,” Newcastle winger Gordon, playing as a central striker, said in his post-match press conference after sweeping home in the 34th minute. You're going to get chances and it's up to me to finish them Anthony Gordon “I probably should have had one or two more, which I’m a bit gutted about. “I’m extremely tired but happy for the win, happy for the character we showed as a team, the way we dug in. “We’ve had a lot of top performances so far in this tournament and today was a completely different challenge, a completely different game where they had a lot of the ball and we came through it and dug in as a team. “We haven’t had that test (previously). We haven’t had that opportunity to show we’ve got that side to our game and tonight we got to – and we definitely proved ourselves in that.” England are into the semi-finals of the competition for the first time since 2017 and they will meet Israel, whom they beat 2-0 in the group stage, on Wednesday. “We found the game against Israel difficult. They are such a compact, well-organised team and we will have to be at our best to beat them,” said England manager Lee Carsley, who was also impressed with his side’s defensive display against Portugal. He added: “I definitely consider Portugal one of the best teams we have played. “We had to show different parts of our game tonight; not only were we good in possession, what was most pleasing was the team spirit and the way they stuck together in the second half.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Tottenham have agreed personal terms with Manor Solomon over a deal to join the club on a free transfer, the PA news agency understands. Attacker Solomon spent last season on loan at Fulham and was set to return to parent club Shakhtar Donetsk this summer. However, FIFA in May extended its temporary employment rules relating to the war in Ukraine, which will allow Solomon to cancel his deal with Shakhtar and sign for Spurs. Due to Russia’s invasion of Ukraine last year, foreign players contracted to clubs affiliated to Ukrainian or Russian football associations can “unilaterally suspend their employment” until June 30, 2024, provided teams are informed of the suspension in writing by July 1. With Solomon’s terms with Shakhtar due to expire on December 31, he can become a free agent now after exercising the right to suspended his current employment with the Ukraine outfit. It opens the door for Tottenham to complete Solomon’s signing next week and make him the fourth addition since new manager Ange Postecoglou was appointed last month. Israel international Solomon impressed during his loan with Fulham despite a serious knee injury delaying his debut until January. When Solomon was fit, he turned into a key figure under Marco Silva and scored five goals in 24 appearances from a left wing position, but he will now continue his time in the Premier League at Spurs. Solomon will provide competition in attacking areas at Tottenham and could face his old club Shakhtar in a friendly fixture on August 6. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Anthony Gordon’s second goal of the European Under-21 Championship secured a 1-0 win over Portugal and booked England’s place in the semi-finals for the first time since 2017. The Newcastle winger, operating as a central forward in Lee Carsley’s team, pounced 10 minutes before half-time to clinically finish a good passing move. Despite some late Portuguese pressure which saw Henrique Araujo’s effort rebound off the crossbar with goalkeeper James Trafford beaten, England – who have yet to concede a goal at the tournament – held on to set up a meeting with Israel, whom they beat 2-0 in the group phase, on Wednesday. The only downside on the night in the Shengelia Arena in Kutaisi, Georgia, was a booking for Norwich right-back Max Aarons which rules him out of the semi-final. Early exchanges saw Liverpool’s Curtis Jones guide a shot wide from just outside the penalty area and Wolves’ Pedro Neto have an effort turned around the post by Trafford. Gordon’s first sight of goal in the 23rd minute from Jacob Ramsey’s through-ball was easily saved by Celton Biai but the Portuguese goalkeeper had no chance with his next effort. Noni Madueke played in Morgan Gibbs-White and he cleverly cut back the ball to Gordon loitering near the penalty spot to confidently sweep home first time. In first-half added time Taylor Harwood-Bellis produced an important block to deny Tiago Dantas and, after Aarons was booked early in the second half, Levi Colwill did similarly to prevent Araujo having a chance to equalise. Seconds later the Portugal forward was unsuccessfully appealing for a penalty after a tangle with Harwood-Bellis in the six-yard area as they challenged for a cross before coming even closer to scoring when his header hit the crossbar. With seconds remaining of regulation time, Neto drilled a free-kick into England’s defensive wall and when Nuno Tavares fired over in the final minute of six added on, Carsley’s side were safe. Read More England Under-21s could make changes but keen to continue momentum England book quarter-final spot at U21 Euros after beating Israel Lee Carsley praises England Under-21s’ ‘brilliant spirit’ after winning opener

Matt Rhule's Nebraska football program went into Miami's backyard and got a fantastic recruit in three-star wide receiver Jacory Barney Jr. for their 2024 class.Not all recruits are viewed the same manner, but Matt Rhule's Nebraska Cornhuskers getting Jacory Barney Jr. out of Miam...

Liverpool’s new £60million signing Dominik Szoboszlai has taken the number eight shirt previously worn with such distinction by Steven Gerrard as the former captain is one of his inspirations. The 22-year-old has signed a five-year contract – subject to a work permit – after a move from Bundesliga side RB Leipzig was wrapped up in a couple of days following the Reds triggering his release clause on Friday, hours before its expiration. Szoboszlai will wear the shirt most recently vacated by Naby Keita, who was also signed from Leipzig, after his contract expired – but it is the most famous number eight to whom the midfielder looks up to. “Of course it’s a great number, a lot of great players had this number and also I have a tattoo from Steven Gerrard, what he said (the quote is ‘Talent is a divine blessing, but without incredible will and humility, it is worth nothing’) so it was also a reason why,” he told the club’s website. “When I was a child, to be honest I didn’t watch that much football but of course when it was Champions League or a big game, I was watching Liverpool, the big teams and also the big players – and he was one of the biggest. “The last three or four days went really long; it was not that easy. But at the end I’m here, I’m happy and I can’t wait to get started.” The Hungary international is the second player to arrive as part of a summer midfield rebuild following the signing of 24-year-old World Cup winner Alexis Mac Allister from Brighton for £35m. He was viewed by Liverpool as a more viable option than former target Mason Mount, in whom they were interested with 12 months remaining on his contract but not at the valuation Chelsea put on him, due to his comparative value, age, versatility and potential and the relative clarity of the deal due to the release clause. The deal was done so quickly because of the player’s keenness to move to Anfield and link up with Jurgen Klopp, of whom he has been a long-time admirer. “I was really happy (on hearing of Liverpool’s interest) but I stayed calm because I didn’t want to be too happy (too) early. “As I said, I think in 2020, (Klopp is) one of the best coaches in the world. How he acts next to the pitch, it is like he plays with the guys. I like that really a lot. “And also what he has achieved with this club is also really impressive, so I am looking forward to working with him.” The respect is mutual as Klopp believes Szoboszlai can play a big part in the club’s future. “We already have a little knowledge of Dominik as an opponent because we had a couple of really tough games against Red Bull Salzburg when he was a player there and I think everyone who saw those fixtures will have realised that even at that stage he was a really interesting prospect,” said the Reds boss. “I’m pretty sure he was still a teenager at that time and since then he has made some big strides: moving to Leipzig, doing really, really well in the Bundesliga, playing for the Hungary national team and then becoming captain of his national team at an incredibly young age. “These are proper positives and this is even before we even think about his qualities as a footballer. “I will not say too much about them at this stage except they are definitely the kind which will hopefully bring a lot of enjoyment and also help us to get results. “From the clubs he has been at, the leagues he has played in and the family he is part of, it is very clear that he has already had an outstanding football education, so our responsibility now is to continue this education with him as part of the Liverpool family. “Everything about this is good news. This is a signing for our present and also for our future and the work that has gone into it could not be more appreciated.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Brendon McCullum doubts squads ‘will be having a beer soon’ after fiery Test Jodie Burrage gets special practice partner a year on from Percy Pig incident From Leeds to Lord’s – 5 of Ben Stokes’ most memorable innings for England

Republican presidential candidate Chris Christie on Sunday lamented what he called the teenage "food fight" between Donald Trump and Ron DeSantis over LGBTQ rights in the 2024 GOP race, as rivals of the two front-runners seek to break out of the crowded race.

Tyson Foods is reintroducing certain antibiotics to its chicken supply chain, and will drop its “no antibiotics ever”