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Looking for some exciting college football games? Don't miss the MACtion showdowns on Tuesday, Nov. 14. Find out which teams will be facing off and when.

Virgil van Dijk is hopeful Liverpool have rediscovered what it takes to push Manchester City all the way in the Premier League title race again. The two had epic battles in 2018-19 and 2021-22, when City pipped their north-west rivals by just a single point, while in between those campaigns the Reds clinched their first championship in 30 years. Having experienced a huge dropoff last season in finishing fifth, Jurgen Klopp’s side have bounced back after a summer midfield rebuild and will resume after the international break with a trip to the Etihad in a first-v-second clash. It is the closest Liverpool have been to City in 18 months and Van Dijk believes with consistency in results and fitness they can mount a sustained challenge. Asked whether he thought they were capable of running City close for the title, the captain said: “I hope so. “You have all these aspirations, dreams, goals and you want to compete until the very end in every competition we are in. “That is definitely the case at the beginning of the season and then you grow into a season. It’s November and there is still so much to play for. “It’s going well, but if we had not got a result against Brentford (a 3-0 win at the weekend) we would have been in that downward spiral – from the outside world of course – because you don’t set it up nicely for the game after the international break. You want to compete until the very end in every competition we are in. It's November and there is still so much to play for Virgil van Dijk “Overall this season we have been doing well but the season is not decided in November and there could be so many twists and turns, we all know that.” Key to that will be staying injury-free. Against Brentford, Liverpool’s options were down to the bare minimum with Alexis Mac Allister suspended and Ryan Gravenberch, Curtis Jones, Thiago Alcantara and Stefan Bajcetic – plus defenders Joe Gomez, Andy Robertson and Ibrahima Konate – all unavailable. Klopp fielded a bench in which only one outfield player was aged over 20 but they got the job done to move into second and set up the intriguing trip to the Etihad a week on Saturday. “I looked in the dressing room and it felt like we were the under-23s but we still we have the quality, if you are good enough you are old enough,” Van Dijk added. “But we need to see, we need a bit of luck, we need no injuries and need consistency. “We finished on a positive feeling and now it is time to focus on something else (internationals). “When we come back there is a very big one away and we will see if we are ready for that test.” Read More Anybody can beat anybody on the day – Kane Williamson hopeful NZ can upset India Denver Broncos capitalise on second chance to beat Buffalo Bills World trampoline champion Bryony Page eyes landmark Olympic appearance in Paris Pep Guardiola not concerned that Manchester City only had eight subs at Chelsea John Carver urges Lawrence Shankland to make the most of late Scotland call-up Ben Davies keen to prove doubters wrong as Wales target another major tournament

Aaron Ramsdale’s father has criticised Arsenal boss Mikel Arteta for not telling his son why he has been dropped in favour of David Raya. England goalkeeper Ramsdale started in Arsenal’s first four Premier League games, but has been relegated to the bench following Raya’s arrival on loan from Brentford. Ramsdale’s father, Nick, told The Highbury Corner podcast that his son had “lost his smile” and was finding it difficult after not being given an explanation by Arteta. Nick Ramsdale said: “Aaron’s lost that smile to when he was holding on to that ball at this moment in time and it is difficult. “It really is difficult to see him there and we all keep saying ‘you need to keep smiling’.” He added: “It’s possibly the way it’s been done. Not knowing the reason why, and this is me because we don’t know why. Again, Aaron is working as hard as he can. He’s trying to do his best for the squad. He’s upbeat and he’ll do everything for Arsenal to try and win the league.” Ramsdale signed a new long-term deal with the Gunners in May, but has played second fiddle since Raya arrived in August on a season-long loan with a view to a permanent move. Nick Ramsdale added: “Aaron is going to be the cup goalkeeper, and David Raya is going to be the main man unless something happens, an injury or a sending-off. Aaron’s got to live with that and he is living with that even though he’s not been told it. By anybody.” Read More Anybody can beat anybody on the day – Kane Williamson hopeful NZ can upset India Denver Broncos capitalise on second chance to beat Buffalo Bills World trampoline champion Bryony Page eyes landmark Olympic appearance in Paris

“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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Manchester United duo Christian Eriksen and Rasmus Hojlund face spells on the sidelines following their withdrawal from Denmark’s squad for the upcoming Euro 2024 qualifiers. United’s 1-0 victory over Luton ahead of the international break was soured slightly by injuries to midfielder Eriksen and forward Hojlund, who both limped off the pitch at Old Trafford on Saturday. They have pulled out of Denmark’s fixtures against Slovenia on Friday and Northern Ireland next Monday, with United resigned to being without Eriksen until the middle of December due to a knee problem. Hojlund’s muscle strain seems to be less severe and, while he is likely to miss the visit to Everton on November 26, United are keeping their fingers crossed their summer signing will be available for a crucial trip to Galatasaray in the Champions League three days later. A statement on Manchester United’s website said: “Christian has a knee injury that is set to keep him out for around a month, while striker Rasmus suffered a muscle strain. It is hoped he will return before the end of November.” The Danish duo join a lengthy injury list containing Lisandro Martinez, Luke Shaw, Tyrell Malacia, Jonny Evans and Casemiro, while Aaron Wan-Bissaka missed the win over the Hatters due to illness. Read More World trampoline champion Bryony Page eyes landmark Olympic appearance in Paris Pep Guardiola not concerned that Manchester City only had eight subs at Chelsea John Carver urges Lawrence Shankland to make the most of late Scotland call-up