Saracens fall just short in South Africa as Sharks survive Champions Cup storm
It is a long way to go for just a point, but Saracens all but took the maximum against Sharks in biblical weather in Durban,Now that South Africa has been incorporated into the Champions Cup, these long trips are part and parcel,It meant Saracens changing 10 of their starting lineup,It meant Sharks changing 14 – and a head coach to boot,JP Pietersen, the former Springbok, stepped up to fill his new role this week when John Plumtree resigned after the Sharks’ heavy defeat in Toulouse on Sunday.
One match, one win, his record now reads,For Sharks this was only a second win of the season,They were just about worth it, but still they must despair at finding any rhythm among a squad packed with Springboks,Four tries against Saracens is not to be sniffed at, even if the visitors travelled short of a few stars themselves, but only a stolen lineout at the death denied the visitors a fourth try of their own and the win,Andy Onyeama-Christie could not quite gather James Hadfield’s throw-in at a five-metre lineout, the clock in the red.
In the slippery chaos that followed, Ethan Hooker belted the ball into the stand in relief.Those high, steepling banks of seats (mostly empty) at Kings Park rattled throughout, as the wind whipped in from the Indian Ocean.Handling was a skill at a premium.As was kicking.Charlie Bracken and Fergus Burke harnessed the conditions well to bombard the Sharks’ back three, against whom Angus Hall wreaked havoc in pursuit.
But the Sharks forwards had the edge in the tight.In the first few minutes, in particular, their scrum was destructive.In only the fourth, their lineout was pretty unanswerable too, Bongi Mbonambi finishing one devastating drive after a penalty to the corner.Glasgow produced one of the greatest wins in their history by recovering from a 21-point deficit to topple the Champions Cup heavyweights Toulouse 28-21 at Scotstoun.Toulouse, six-time European champions, celebrated Antoine Dupont's first start since sustaining a serious knee injury in March by running in three tries, with the France captain crossing once and Kalvin Gourgues adding two more.
Dupont was pulling the stings brilliantly, but the game was turned on its head in the 58th minute when the full-back Josh McKay galloped over to ignite a stunning comeback,Gregor Brown and Sione Tuipulotu crashed over from close range before the hooker Gregor Hiddleston propelled Glasgow in front for the first time when he was at the end of a lineout drive in the 70th minute (pictured),Adam Hastings, the man of the match, nailed all four conversions on a momentous night for the indomitable Warriors,Sale finished strongly to give their campaign liftoff with a 35-14 victory over Clermont at the Stade Marcel-Michelin,Responding to their home defeat by Glasgow on the opening night of the competition, the Sharks built a 20-7 half-time lead through tries by Tom O’Flaherty, Marius Louw and Arron Reed.
They were then forced to weather a Clermont storm when Lucas Zamoa crossed in the 47th minute and at 23-14 down the fallen European heavyweights were pressing hard to add another score.However, a spirited Sale showed their hunger by scrambling a try through Joe Bedlow and when Alex Wills went over in the 73rd minute it was all over.Craig Casey starred as Munster swept aside an inexperienced Gloucester side 31-3 after bursting into life in the second half in Cork.An ugly first half that was full of errors ended with the hosts holding a 7-3 lead after Dan Kelly had crossed in the 21st minute.But with scrum-half Casey acting as the catalyst, they found their rhythm to conjure further tries for Mike Haley, Ruadhan Quinn, Tom Farrell and Tadhg Beirne.
Munster finished with a bang and benefited from yellow cards shown to Gloucester’s Jamal Ford-Robinson and Caio James in each half,Bordeaux, the holders, overpowered Scarlets 50-21 as they scored five first-half tries at the Stade Chaban-Delmas,The Welsh side had taken an early lead from Fletcher Anderson’s try before Bordeaux hit back through Matthieu Jalibert,Bordeaux then took control with tries from Jefferson Poirot, Gaetan Barlot and a second for Jalibert on the counterattack to secure a bonus point,Although Henry Thomas barged over for Scarlets after 29 minutes, Bordeaux extended their lead to 31-14 when South Africa’s Tiaan Jacobs touched down.
In the second half Pablo Uberti touched down in the corner for a sixth try just ahead of the hour.Anderson then scored his second try before Xan Mousques powered over and Louis Bielle-Biarrey touched down too.PA MediaSaracens rode the early storm.Theo Dan replied in kind 10 minutes later to open their account and Sam Spink claimed a second.Eliot Daly played a wicked chip behind, which Aphele Fassi, making his first start since he injured his ankle in the Springboks’ famous victory in Wellington in September, completely missed.
Spink fell gratefully on the loose ball.Suddenly Saracens reversed their fortunes at the scrum.With a penalty at that set piece, Burke put them more than a score ahead with 10 minutes until the break.That ought to have been enough, but Sharks scored twice in the last three minutes of the half.The seesaw contest at the scrum continued.
The Sharks won another penalty at the next, sending it to the corner,Andre Esthuizen, captain on his 100th appearance, carried hard off the lineout and George Whitehead found Fassi in plenty of space,Still Saracens held the lead and had seemingly lasted to the break, but Onyeama-Christie tackled Grant Williams late, allowing the Sharks one last tilt,A brilliant pass from Williams was taken by Hooker, who engineered a brilliant pass of his own to send Edwill van der Merwe to the line,The Sharks went in 21-15 ahead.
Sharks: Fassi (Jordan Hendrikse 50), van der Merwe, Hooker, Esterhuizen, Mapimpi, Whitehead, G.Williams (Jaden Hendrikse 67), Ganyane (Mazibuko 68), Mbonambi (Swart 52), Jacobs (Mdanda 67), Jenkins, van Heerden (Orie 73), Kolisi (Romao 52), Tshituka, Buthelezi (Hatton 67) Tries Kolisi (4), Fassi (37), van der Merwe (40), Williams (59) Conversions Whitehead (5, 38, 40, 60) Yellow card Hatton 80Saracens: Daly, Segun (Simpson 69), Spink (Lozowski 63), Hartley, Hall, Burke, C.Bracken, Mawi, Dan (Christie 69), Riccioni (Street 55), Isiekwe (Earl 55), H.Wilson (Tizard 55), McFarland (Sodeke 76), Christie (Hadfield 60), Willis Tries Dan (15), Spink (26), Willis (66) Conversions Burke (27) Burke (33, 55) Yellow card Dan 58Referee: Luc Ramos (Fra)A Burke penalty pulled Sarries to within three in the third quarter, at the end of which came the turning point.Another accidental collision involving the head meant a yellow card for Dan, who caught Makazole Mapimpi high as Theo McFarland tackled the latter.
Sharks scored from the next play, Williams sent to the post by Hooker, who had split the Saracens defence,That opened up a 10-point lead, but the visitors would not go away,They sent a series of penalties to the corner and finally forced their way over, the tireless Tom Willis finishing the lineout and drive,Bonus point secured, but Saracens could not repeat the feat in the dying seconds,The result keeps Pool 1 tight.
Saracens host Toulouse in the next round, in January, while the Sharks make an even longer journey to Manchester to take on their namesakes from Sale, who won with a bonus point in Clermont Auvergne and sit level on six points with Saracens,Every point is likely to prove valuable,Saracens will settle for theirs in Durban,
Roll up! Philip Khoury’s recipe for pistachio yule log | The sweet spot
This rich and moreish (and plant-based) yule log is a Lebanese Christmas favourite that harks back to the country’s French colonial pastI love a yule log, also known as a bûche de Noël. It’s a remnant from the time when Lebanon was a French colony, which lingers to the modern day, and is popular in Lebanese bakeries and patisseries over the Christmas period, often decorated with small figurines, plastic holly leaves and festive messages. Those decorations, and the trompe-l’oeil nature of this treat, enchanted me as a child, and I wanted to bring back some of that enchantment with this take on a woodland yule log.Prep 10 min Cook 3 hr 15 minChill 7 hr Serves 8–10For the chocolate chantilly mousse190ml plant-based milk, 100ml of it well chilled 120g dark chocolate (at least 65% cocoa solids), chopped For the chocolate ganache200ml plant-based milk, 100ml of it well chilled 50g muscovado sugar, or dark brown sugar150g dark chocolate (at least 65% cocoa solids), chopped For the pistachio praline200g shelled pistachios 100g icing sugar¼ tsp fine sea saltFor the aquafaba meringue mushrooms 75ml aquafaba¼ tsp cream of tartar150g caster sugarUnsweetened cocoa powder, for dustingMelted dark chocolate, for dipping For the pistachio sponge60g shelled pistachiosVegetable oil, for greasing 105g plain flour100g caster sugar¾ tsp baking powder¼ tsp bicarbonate of soda¼ tsp fine sea salt135ml soya milk¾ tsp vanilla extract1½ tsp apple cider vinegarTo decorate350g amarena cherries, or tinned cherries in syrup1 sprig dill Icing sugar, for dustingFor the mousse, heat 90ml milk in a saucepan on a medium heat until it reaches a gentle simmer. Meanwhile, put the chocolate in a heatproof bowl, pour in the hot milk and blend with a handheld blender until completely smooth
Ho, ho, Hamburg: bringing the flavours of a true German Christmas market home
From glühwein to lebkuchen, bratwurst to stollen, recreating the delicacies I sampled in the city’s festive markets is wholly achievable. Plus, a new digital cookbook for a good cause Sign up here for our weekly food newsletter, FeastWithout wanting to sound tediously Scrooge-like, the German-style markets that have become seasonal fixtures in many British cities over the last few decades never make me feel particularly festive. What’s remotely Christmassy – or German – about Dubai-chocolate churros and Korean fried chicken, I grumble as I drag the dog (who enjoys all such things) around their perimeters.Hamburg’s markets, however, which I was myself dragged around last weekend, are a very different story. For a start, the city has many of them, mainly fairly small – and some, such as the “erotic Christmas market” in St Pauli, with a particular theme
Christmas gift ideas for drinks lovers, from champagne to canned cocktails
Don’t get pulled in by silly gadgets: buy presents you’d be happy to receive yourselfThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Alcohol is an unavoidable part of a festive spread (for more advice on which wines, beers and other drinks I like for each and every occasion, take a look at last week’s Christmas drinks guide), but, sometimes, a drink deserves a place under the tree as well as around it – especially if it’s an easy win for a drinks devotee for whom you need to buy a prezzie.The Guardian’s journalism is independent
Nine bring-a-plate ideas for Christmas drinks, barbecues and dinner parties this summer – recipes
Like nibblies, the concept of bringing a plate to a social event or a host’s home can be deeply confusing across cultures and generations. Are you carting canapes? Are you slinging salad? Are you delivering dessert? If we’ve learned anything from the tragedy of Romeo and Juliet, it’s that communication is key. So if you’re unsure about what your host expects, just ask.Below are nine summer-friendly recipes to suit various bring-a-plate scenarios: one-bite snacks that go with cocktails, salads to bring to barbecues and make-ahead dessert for dinner parties, arranged in each category from easiest to most ambitious.And if time is seriously short, you could throw together a pleasingly arranged antipasto-ish plate comprised of Guardian Australia’s top supermarket taste test products: crackers, feta, salami and pickles
How to use a spent tea bag to make a boozy, fruity treat – recipe | Waste not
Save a used teabag to flavour dried fruit, then just add whisky for a boozy festive treatA jar of tea-soaked prunes with a cheeky splash of whisky is the gift you never knew you needed. Sticky, sweet and complex, these boozy treats are wonderful spooned over rice pudding, porridge, yoghurt, ice-cream or even panna cotta.Don’t waste a fresh tea bag, though – enjoy a cuppa first, then use the spent one to infuse the prunes overnight. Earl grey adds fragrant, citrus notes, builders’ tea gives a malty depth, lapsang souchong brings smokiness, and chamomile or rooibos offer softer, floral tones. It’s also worth experimenting with other dried fruits beyond prunes: apricots, figs and/or dates all work beautifully, too
Christmas food gifts: Gurdeep Loyal’s recipes for Mexican-spiced brittle and savoury pinwheels
Edible Christmas gifts are a great excuse to get experimental with global flavours. For spice lovers, this moreish Mexican brittle, which is inspired by salsa macha (a delicious chilli-crunch), is sweet, salty, smoky, crunchy and has hints of anise. Then, for savoury lovers, some cheesy pinwheel cookies enlivened with XO sauce. XO is a deeply umami condiment from Hong Kong made from dried seafood, salty ham, chilli and spices. Paired with tangy manchego, it adds a funky kick to these crumbly biscuits
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