Always in reserve: Dawson’s moment beckons at T20 World Cup after decade ‘on call’ for England
Liam Dawson watched as England won two World Cups and reached the final in another but his global tournament debut will surely come against Nepal on 8 FebruaryLiam Dawson has been around for England’s finest white-ball moments in the last decade.He was an uncapped inclusion in the 2016 World T20 touring party, when Eoin Morgan’s fresh-faced team were denied right at the end by Carlos Brathwaite’s remember-the-name sixes.He was there as a squad member on that golden day at Lord’s in 2019, too, and a travelling reserve when England won the T20 World Cup in Australia three years later.But, remarkably, the 35-year-old is still waiting for his debut at a global tournament.It’s been an international career spent on call, limited to 33 appearances across formats, his left-arm spin and handy batting there to use in case of emergency.
The next few weeks will be different, Dawson’s drought surely breaking when England begin their World Cup campaign on 8 February against Nepal,He’s taken 12 wickets at 19,25 since becoming Adil Rashid’s spin partner in the T20 team last summer, and conditions in India will demand his presence,The warm-up is going smoothly, too,Playing in the ongoing series against Sri Lanka in Colombo – marking his return to the ODI team after more than three years out – Dawson has conceded only four boundaries across 20 overs, and nabbed a couple of wickets as well.
“On these pitches you just simplify it as a bowler,” said Dawson.“Just try and land the ball in an area and let the pitch do the work.”It’s a compelling story, the supporting act finally getting his big shot as the career winds down.But Dawson, at least when facing the media on Monday, kept his guard up when asked about the prospect of a first World Cup appearance.Admitting it was “amazing” to be back involved in the England set up, he added it would be a “really cool occasion if selected to play”.
Asked if he’d thought about potentially earning a Test recall later this year, he said: “It’s not something I’ve overly thought about,I’ve obviously got the World Cup to focus on first, domestic cricket in England, see how that goes and then see where we end up,”Jofra Archer has joined up with England’s white-ball squad in Sri Lanka as he continues his preparations for the upcoming T20 World Cup,The fast bowler is continuing his recovery from a side strain sustained during the Ashes and, while not part of the playing group for the three-match T20 series that begins on Friday in Pallekele, he is in England’s 15-man squad for the tournament that starts next month,Archer played in the first three Tests of the Ashes, taking a five-wicket haul and hitting a half-century at Adelaide, before he was ruled out of the rest of the series with injury.
Only Adil Rashid has taken more T20 wickets for England in the last two years than the 30-year-old.Phil Salt and Josh Tongue – yet to make his white-ball debut for England – are the other T20 players not part of the ODI squad who have arrived in Sri Lanka.Zak Crawley and Joe Root are only part of the 50-over leg, which concludes with a series decider on Tuesday in Colombo.Having played against India in the Old Trafford Test last summer, was he expecting to go to the Ashes, a tour he eventually missed out on? “Again, not something I overly thought [about],” he replied.“I played that one Test match and you can’t control selection at times, but it’s something I didn’t really overthink.
It was enjoyable to play [Test cricket] again.”Surely, though, he could let us in on his work off-Broadway? Dawson has shone year after year in the shires, his return to international cricket last year preceded by 103 wickets in the County Championship for Hampshire across the 2023 and 2024 seasons.He simply highlighted the helpful pitches in Southampton.“For those couple of years we had some wickets that we tried to make spin.I know that I’m accurate enough to exploit those conditions sometimes.
That was the main reason I took more wickets than what I’d taken before in my career.In the years gone by, we’d played on more seamer-friendly wickets at Southampton.It was nothing I did differently, it’s just that conditions suited me a little bit more those two years.”It was a press conference full of answers that all landed roughly in the same area, Dawson’s bowling making its way to the mic.He was fairly modest when the reality is this: he has properly earned his place in this England XI, not only through his Championship numbers, but those in the Blast, Hundred and SA20, too.
Before the World Cup, he’ll have a key role to play on Tuesday, when England face Sri Lanka in the deciding third ODI,The visitors have had a dreadful run in this format, with six series defeats in their last seven, but their 11-match losing run away from home was brought to an end by a five-wicket victory on Saturday,Another ragging pitch surely awaits, Dawson primed for 10 overs of his usual,
Ignore the snobbery and get into blended whisky
We have Robert Burns to thank for perhaps the greatest poem about any dish ever – a poem so good that it inspires an entire nation to dedicate an evening of each year to eating haggis, even though most people find it kind of gross.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.No? If the “Great Chieftan o’ the Puddin-race” were that delicious, we’d all be eating it all the time, surely? And yet Burns’ Address to a Haggis is enticing enough to dispel any such doubts just once a year
Helen Goh’s recipe for Breton butter cake with marmalade | The sweet spot
A Breton butter cake is a proud product of Brittany’s butter-rich baking tradition: dense, golden and unapologetically indulgent. True to its origins, my version uses salted butter, with an added pinch of flaky salt to sharpen the flavour. It also takes a small detour from tradition: a slick of marmalade brings a fragrant bitterness, while a handful of ground almonds softens the overall richness and lends a tender crumb. The result is still buttery and luxurious, but with a brighter, more aromatic edge.Brief stints in the freezer help firm up the dough between layers, making it easier to spread the marmalade without disturbing the base
Gordon Ramsay says tax changes will make restaurants ‘lambs to the slaughter’
The celebrity chef Gordon Ramsay has accused the government of cooking up a kitchen nightmare at restaurants across the country with tax changes that he says will make hospitality businesses “lambs to the slaughter”.Ramsay, whose company operates 34 restaurants in the UK including Bread Street Kitchen, Pétrus and Lucky Cat, said the industry was “facing a bloodbath”. He said restaurants were closing every day as a result of rising business rates, which came on top of higher energy, staffing and ingredient costs and little growth in consumer spending.“I’ve never seen it so bad,” Ramsay told the Standardnews site. “When I look ahead to April, when the budget measures come in, I think those of us in hospitality are lambs to the slaughter
No more sad sandwiches and soggy salads: here’s how to make a proper packed lunch
Even if you have no truck with Blue Monday, Quitter’s Day or any of the other new-year wheezes concocted by enterprising marketeers, the last weeks of January can feel like a bit of a confused slog. Seasonal colds and lurgies abound. The weather is generally at its rain-lashed and blackly overcast worst. Well-intentioned attempts at self-improvement or abstemiousness are starting to creak in the face of a desire for whatever scraps of midwinter comfort we can find.Nowhere is this more apparent than when it comes to food and, more specifically, the daily puzzle of how to have something nourishing as a working lunch
Rum is booming but only Jamaican classics have the true funk
After Hurricane Melissa hit Jamaica last October, rum lovers anxiously awaited news from the island’s six distilleries. Hampden Estate, in the parish of Trelawney to the north, was right in the hurricane’s path, and the furious winds deprived its historic buildings of their roofs and the palm trees of their fronds. Then came more alarming rumours: the dunder pits had overflowed.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link
Rachel Roddy’s recipe for pasta e fagioli with coconut, spring onion, chilli and lemon | A kitchen in Rome
Throughout the 1990s and into the early 2000s, under the banner of story, art and folklore, the Roman publishing house Newton Compton published a series of 27 books about regional Italian cooking. Some, such as Jeanne Carola Francesconi’s epic 1965 La Cucina Napoletana, were reprints of established books, while others were specially commissioned for the series. There is considerable variation; some of the 20 regions occupy 650 densely filled pages, sometimes spread over two volumes, while other regions have 236 pages with larger fonts, with everything in between. All of which is great, although I can’t help feeling affectionate towards the regions with 14-point font.In the face of the vast variation of regional culinary habits, knowledge and rituals, I also feel affectionate towards the common traditions; those that are specific to a place, but at the same time that cross local and national borders, as well as for the stories of the ingredients
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