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Rory McIlroy must scale emotional mountain in search of home Open glory

about 22 hours ago
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The Northern Irishman has nothing left to prove, but still has to carry a vast weight of expectation at Royal PortrushThere was a lick of breeze riffling the long grass at Royal Portrush on Wednesday morning, and a lot of swirling talk besides.“Have you seen him?” “I heard he’s over by the putting green.” “He’s on the range.” “I heard he’s on the 1st now.” Round here everyone’s either looking for Rory McIlroy, looking at Rory McIlroy, or looking back on Rory McIlroy.

A stretch of time watching him play is the one thing everyone wants to tick off during their day at the Open, along with a trip to the spectator village and a stop at the golf shop.You can track his progress around the grounds by keeping one ear open for the whispers.Sometimes all this is wind at McIlroy’s back, others it seems to be blowing into his face.Last time the Open was here, in 2019, it threw him so far off course that he hooked his opening drive into the crowd and out of bounds, then hooked his provisional tee shot to the left, snagged his club on the rough, lost his ball for a moment, had to take a drop when he finally found it again because of an unplayable lie, and then missed his putt for triple bogey.His chances of winning a tournament for which he had spent four years preparing were good as done by the time he made it to the2nd tee.

McIlroy being the man he is, he went out and scored 65 the very next day, and ended up missing the cut by one.This week McIlroy was asked about his memories of it all.He was honest enough to admit that the home support got to him.“The walk to the 1st tee and then that ovation, I was still a little surprised, and a little taken aback, like: ‘Jeez, these people really want me to win.’ I think that brought its own sort of pressure and more internally from myself and not really wanting to let people down.

”Which is typical of McIlroy, the multimillionaire, multiple major winner who is still worrying about whether or not the folks back home are going to be disappointed with him.Like he has always said, the hardest part of his game is the bit he plays in his head.You would think it ought to be different this time and not just because he is more used to it.It has been six years, and while that’s a short gap in the history of a tournament that goes back to 1860, it’s a long time in McIlroy’s life.The truth is that he has nothing left to prove now that he has completed the career grand slam by winning the Masters at last, 14 years after he blew that four-shot lead around the final nine holes.

There are no asterisks by his achievements any more, no caveats, no quibbles, no what-ifs, no wondering when or whether ever,Everything he wins from now on is candy sprinkles on top of what he has already achieved,McIlroy is already Northern Ireland’s greatest sportsperson, no doubt about it, and you won’t find one person in Portrush, or anywhere across the surrounding counties, who is anything other than delighted for him, whether he wins here or not,He has said that one of his new year’s resolutions was to have more fun and you’d think this week ought to be one long celebration of his achievements,There’s a friend on every swale, a smile on every supporter.

But coming back home can be a complicated business.His great mate Graeme McDowell has already said on Sky Sports that he thinks McIlroy has got too much pressure on him to win this week.“I think Rory is going to have too much emotion to deal with this week,” his fellow Northern Irishman said.“I still hope he competes but I think it’s going to be very difficult for him with the weight on his shoulders of all the emotion, and the weight of a country on his back.”McIlroy’s putting coach Brad Faxon didn’t help much when he told the Golf Channel on Wednesday that McIlroy had hit the ball out of bounds on the 1st tee all over again two times already this week.

“He hasn’t hit that fairway in his first two practice rounds.”McIlroy, now 36, always seems to be fretting about something or other.In recent weeks he seems to have been busy worrying about exactly what he’ll do now he doesn’t really have to worry any more.He has decided that there are two things he really wants to achieve this season.One is winning this tournament, and the other is winning the Ryder Cup in September.

Hole 4: Fred Daly's, par four, 502 yardsNamed after the 1947 Open champion, this long par four is statistically Royal Portrush's toughest hole.A new back tee has lengthened the hole by 20 yards from 2019.Players will be mindful to avoid the out-of-bounds right, but even the slightest miss could result in a trip to the left fairway bunkers.Par is a good score on this hole.Hole 5: White Rocks, par four, 372 yardsThis is the most scenic hole on the course.

Situated on the edge of the coastline, the green is perched right above the beach with a stunning view of the limestone cliffs.For players tempted to go for the green in one, overdo it and they may find themselves out of bounds just a few feet over the green.Hole 7: Curran Point, par five, 607 yardsAdded as a new hole for the 2019 Open, No 7 presents a unique challenge as the longest par five on the course.There are only 62 bunkers on the Dunluce Links, one of the fewest in Open history, but players will want to avoid the Big Nellie sand trap on this hole.Depending on the wind strength and direction, not everyone will be able to reach the green in two.

Hole 13: Feather Bed, par three, 199 yardsA photogenic par three with sandy waste areas in front of the tee box to enhance its aesthetic,Club selection will be wind dependent, but there is room to run the ball on to the green despite the five menacing bunkers surrounding it,Pin location will be key, as the putting surface slopes sneakily quickly towards the back if players miss short,Hole 16: Calamity Corner, par three, 236 yardsAptly named "calamity", this is a famously brutal hole which could set up a thrilling finale on Sunday,There are no good misses, apart from a small area just off the left edge of the green known as Bobby Locke's, the four-time Open champion who hit it there all four days in 1951 for a simple up and down.

There are no bunkers here, but the tee shot is uphill over a sweeping ravine of rough.In 2019, only 41% of players hit the 16th green in regulation."It has the potential to be a real card-wrecker," said the Portrush club pro Gary McNeill.Hole 18: Babington's, par four, 474 yardsIn 1951, the eventual champion, Max Faulkner, played an unbelievable second shot in the third round from against the barbed-wire fence near the left out-of-bounds area.Formerly No 16 on the old course, this tricky par four is now the finishing hole.

Players can be aggressive and aim left for the best angle of approach into the green, or simply lay up short of the fairway bunkers.The putting surface is relatively flat, and a good second shot can set up a closing birdie.Ervin AngThis championship hasn’t even started yet, and you already get the sense that somehow everything has already become more difficult than it ought to be for him given how much goodwill there is around the place.It is, as they say, a simple game made complicated by the people who play it.
foodSee all
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Why homemade stir-fry sauces are always better than bought in ones | Kitchen aide

Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives?Louis, Falmouth If Julie Lin, author of Sama Sama: Comfort Food from my Malaysian-Scottish Kitchen, were to hazard a guess, it would be that Louis is buying shop-bought sauces: “They’re always sweet and dense,” she says. “There’s a phrase we use in Malaysia, agak agak, which means to season until you know that it’s good for you.” And that’s only ever going to come from making it yourself, which for Lin often means her “master wok” sauce. To make a bottle, she combines 75g white sugar, three teaspoons of MSG, and 75ml rice-wine vinegar, and whisks until the sugar dissolves

2 days ago
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‘Don’t ever assume there’s anything to eat!’ 29 tips for perfect vegan holidays, from where to go to how to order

Nowhere should be out of bounds just because you have a plant-based diet. Seasoned travellers explain how to stay happy and hunger-free, whether you’re trekking in Thailand or on a mini-break in BerlinThis spring, I spent five weeks travelling around Mexico – my longest time away from home since becoming a vegan two and a half years ago. It was a learning experience: lots of incredible vegan food, gallons of fall-back guacamole and the odd cheese-related disaster. This is what I found out about being a vegan on holiday, and the advice I received from more seasoned vegan travellers.“I have been completely blown away by the difference in attitude and progressiveness of places,” says Alexis Gauthier, a Michelin-starred vegan chef

2 days ago
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Georgina Hayden’s recipe for red curry chicken and courgette burgers

I present to you my new favourite summer burger, which has been on our menu at home ever since its arrival in my kitchen. It’s one of those recipes where the ease is almost embarrassing. How can something so delicious be so straightforward? The burgers themselves are a simple food processor job; if you don’t have one, use chicken mince and make sure you really mix in the curry paste and courgette by hand. The accompaniments are also key: the lime-pickled shallots, the abundance of herbs and the creaminess of the mayo all work so well together. Turn up to a barbecue with a tray of these and I guarantee you’ll be dishing out the recipe in no time

2 days ago
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Five beef patties, four cheese slices, bacon, lettuce, tomato … Burger King’s sumo of a burger enters the ring

Japan can legitimately claim to be home to some of the best food on the planet. But it usually has little appetite for supersizing it.That changed on Friday with Burger King’s gargantuan but curiously named Baby Body Burger, tipping the scales at nearly 680g (1.5lb). As part of a collaboration with the Japan Sumo Association, whose July wrestling tournament has just started, the burger checks in at 1,876 calories

3 days ago
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Rukmini Iyer’s quick and easy recipe for cashew rice bowls with stir-fried tofu, broccoli and kimchi | Quick and easy

These were an absolute hit with my children, albeit minus the cashews, and as any parent with toddlers who refuse to let their food touch other food will know, that’s a breakthrough. It’s well worth making the whole quantity here, because any leftovers are perfect for fried rice the next day – just make sure you cool the rice after making it, then refrigerate immediately and reheat until piping hot the next day.Kimchi brings a lovely contrast, so if you have or can get some, do add it.Prep 15 min Cook 20 min Serves 4200g white or basmati rice4 garlic cloves, peeled, 3 finely grated, 1 left whole 75g cashew nuts2 tbsp sesame oil 7-8cm piece fresh ginger, peeled and finely grated2 spring onions, trimmed and finely sliced1 small head broccoli, roughly chopped into 1cm pieces280g firm tofu, roughly chopped into 1cm cubes1 tsp flaky sea salt½ tsp turmeric Juice of 1 limeTo serveKimchiSliced red chilli (optional)First, cook the rice, and this is my magic microwave method: you’ll need a large Pyrex bowl and a plate that will neatly cover the top and act as a lid. Put the rice, 400ml just-boiled water and the whole garlic clove in the bowl, cover with the plate and cook on medium (that is, if your microwave’s maximum power setting is 1,000W, you want to cook it at 800W) for 11 minutes

3 days ago
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Grilled sardines and tomato and anchovy pie – Irina Janakievska’s Balkan recipes for summer

Along the Adriatic coast, sardines are usually grilled over an open fire (na gradele) and served with lemon, excellent local olive oil and blitva, a side dish of young swiss chard, potato and garlic. Fresh sardines are key (they should smell of the sea) and do cook them whole (the heads add wonderful flavour and the small bones soften during cooking). On the Croatian island of Vis, two beloved pogačas (bread)– viška and komiška – tell a tale of friendly rivalry. Both are savoury bread pies (pogača being the word for bread and similar in both composition and etymology to Italian focaccia) filled with onions and salted fish (typically anchovies or sardines), a nod to the island’s ancient fishing and seafaring heritage. The key difference? Tomatoes

3 days ago
politicsSee all
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Wealth redistribution is good for growth | Letters

about 22 hours ago
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Rachael Maskell ‘upset’ for Labour party as she confirms her suspension – as it happened

about 22 hours ago
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Commons at pompous worst as Afghan data breach proves too much bother for Badenoch | John Crace

about 23 hours ago
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UK government putting pressure on nature groups to drop opposition to planning bill

1 day ago
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Sick pay changes could benefit UK firms by up to £2bn, TUC says

1 day ago
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HMRC criticised by watchdog for failing to track billionaires’ tax

1 day ago