Tyrone Green doubles up as rampant Harlequins soar above Newcastle

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Beaten to nil last weekend in embarrassing fashion, Harlequins, it should come as no real surprise, ran in tries from all quarters on Saturday,They will be annoyed that they failed to do the nilling here, but two late scores by Newcastle spoiled their afternoon somewhat, even if the Red Bulls, as they now call themselves, were little more than party to an exhibition by that stage,Nothing if not inconsistent, Quins were as deadly this week as they were listless last,They scored eight tries in all, including a brace for Tyrone Green on his 100th appearance,The bonus point was secured within half an hour, the fifth try on the stroke of half-time, and just past the hour the score read 52-0.

The wonder is they did not score more.Every piece of possession – and there were lots of them – looked as if it would end in a try.Marcus Smith was back to his bewitching best, just in time for the autumn internationals.And if he wasn’t tearing Newcastle apart, there were plenty more who proved only too keen.Jarrod Evans moved from fly-half to inside centre to accommodate Smith, and the presence of two brilliant playmakers in the same midfield was too much for the Red Bulls, whose long wait for a win on the road stretches ever closer to that three-year mark.

When every journey is a long one, life is that little bit harder, but the corollary of Newcastle’s remoteness is their strategic importance to the game in England.Red Bull’s investment has come as welcome news, but if their project is for the long term, the here and now must still be negotiated.After five games, Newcastle find themselves in familiar territory, almost as far away from the others in the table as they are geographically.They have conceded an average of nearly seven tries and 45 points a match.Tom Christie, fresh from captaining Canterbury to the NPC in New Zealand, cannot arrive soon enough.

Sign up to The BreakdownThe latest rugby union news and analysis, plus all the week's action reviewedafter newsletter promotionNone of which is Harlequins’ problem,They have a few of their own, as demonstrated by their 38-0 defeat by Exeter, but few can match them when they are in this form,They thought they had scored within five minutes, but Green’s pass to Rodrigo Isgró was judged forward,A few minutes later, Green’s slashing break on the left ended only when he slipped, but Luke Northmore was on hand to finish from closer range after a tapped penalty,And so the exhibition was under way.

Green scored himself from close range, before Smith performed one of several loops round Evans that had the visitors looking as if their Red Bull had been laced.Will Porter ran in Smith’s inside pass for the third, before Isgró scored the pick of the tries with an outrageous finish.Porter this time looped round Smith and stabbed a chip through, which Isgró managed to hack ahead, before reaching over the touchline to gather the ball and dot down in next to no space.Evans sold a dummy that three defenders bought to set up an attack, which ended with Green’s second, put away by more wizardry between Evans and Smith.Henry Slade staked a strong claim for inclusion in England’s team to face Australia next weekend with a superb all-round display as Exeter eased to a third win of the season by beating struggling Gloucester 39-12 at Sandy Park.

The centre Slade racked up another 22 points to add to the 23 he scored in the home win over Harlequins six days before, including another two tries.Exeter's attack coach, Dave Walder, said: "He has been fantastic since I have come to the club, he has been fantastic here for a long time, watching him from afar, he is great to work with, and it is nice to see him enjoying his rugby with the way he is playing … it is very exciting for us."Slade had ignited the contest with the conversion of the hooker Joseph Dweba’s catch-and-drive try after only five minutes, but Gloucester responded with an early contender for try of the season only three minutes later.Jack Cotgreave gathered the ball just outside his own 22 and went off an excellent run before feeding Tomos Williams, who put Will Joseph over for an excellent score, improved by Ross Byrne.Exeter, though, then scored two tries in four minutes.

Slade and Immanuel Feyi-Waboso put the Chiefs on top again before Freddie Thomas restored hope for the visitors.The second half was a complete opposite to the opening 40 minutes, with a feast of rugby replaced by a very messy war of attrition.But Rob Baxter's side added further tries through Slade and Jack Yeandle to claim a bonus point.The win leaves Exeter in third place.Adam Radwan dropped a broad hint to Steve Borthwick with two tries as Leicester held off a second-half fightback from Sale to claim a nailbiting 36-35 victory at Welford Road.

The prolific Tigers wing showed his finishing ability once again to take his tally to 14 tries in 14 league appearances for Leicester since moving from Newcastle last season.Radwan, 27, who won the last of his two England caps in 2021, trained with the national squad last week and is pushing hard for inclusion.Sale, crushed 65-14 by Saracens last weekend, put up much more of a fight and with Luke James grabbing a second half hat-trick, pushed the Tigers all the way but they had to settle for two bonus points at the end of a 10-try thriller.PA MediaGreen, Quins’ actual full-back, was off with a limp 10 minutes into the second half, joining his fellow try-scorer Northmore on the treatment table.Some of Quins’ dazzle went with him, but they were 40-0 up by then.

Smith conjured another try, for Cassius Cleaves, Green’s replacement, just shy of the hour.And when George Turner, looking to reingratiate himself with the Scotland selectors, scored Quins’ eighth, their second from a boring old lineout and drive, we had our 52-0 scoreline.Newcastle rallied in the last five minutes, with tries for Ollie Leatherbrow and Murray McCallum, which will only partially lighten the mood on the long journey home.Quins will spend the international break pondering their latest seesaw in fortunes.“We’re not proud of last week at all,” said Jason Gilmore, their head coach.

“We’re probably a win short of where I’d hope wee be with everything that’s gone on in this block [of fixtures], but I’m proud that we got the five today.We can take a breath and really get our focus for the next block.”Harlequins T Green (Benson 50); Isgro, Northmore (Cleaves 30), J Evans, Murley (capt); Smith, Porter (M Green 67); Baxter (Wenger 61), Walker (Turner 53), Williams (Delgado 53), Petti, Lewies (Launchbury 61), Kenningham (J Green 61), W Evans, CarrTries Northmore, T Green 2, Porter, Isgro, W Evans, Cleaves, Turner Cons Smith 6Newcastle Coetzee; Obatoyinbo (Greenwood 44), Spencer, Clark, Hearle; Connon, Benitez Cruz (Elliott 77); Brocklebank (McCallum 53), McGuigan (capt; Fletcher 60), Palframan (De Bruin 53), Hodgson, Clarke (Usher ht), Lee-Warner, Gordon (Leatherbrow 68), Mafi (Lockwood 53)Tries Leatherbrow, McCallum Cons Connon 2Referee Craig Maxwell-Keys
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Rachel Roddy’s recipe for leftover polenta biscuits | A kitchen in Rome

This, then, was the situation: it was Friday night after a long week, and having met a friend on the way home for a glass of wine, which arrived with crisps, taralli, dry roasted peanuts and enough salt that we needed another glass, it seemed a good idea to go home and cook polenta – the long-stir sort as opposed to the instant variety, although I always have that in the cupboard, too. Another good idea, which came to me as I pulled a new packet from the back of the dresser and ignored the flutter of tiny wings, was to make more than enough polenta and pour the extra into a Pyrex dish while it was still hot, so it could set into a block to be cut into slices and grilled the next day.I’ve written about polenta before; how the word is ancient and generic – referring to any mushy dish made from cereal flour and water – and how, after its arrival in Europe in the 1600s, it became synonymous with ground maize. There exists a world of different grades and milling, but, broadly speaking, when you buy ground maize (cornmeal) for polenta, you will have two options: finely ground (which might also be white) for a soft, thin polenta, and coarsely ground, which will have glassy-looking grains and makes an excellent body scrub and a harder, tastier polenta. The latter also takes much longer to cook, anything from 40 minutes to several hours, depending on who (or which packet) you consult, although in my experience an hour is almost always enough, and anything beyond that is more a way of deepening the flavour

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Don’t chuck your parmesan rind – it is an excellent stock cube – recipe | Waste not

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No waste, all taste: Max La Manna’s comfort food pantry-raid recipes

Cooking with little to no waste isn’t about rules; it’s about rethinking old habits. Take inventory of the food you already have (I like taking a photo of my fridge and pantry before I go shopping), stick to your list and buy only what you need. Make sure you store it properly, too, so it lasts longer, and don’t forget to cook with a bit of curiosity: that bendy carrot, yesterday’s rice, the broccoli stem you’d normally bin – they all have potential. Start small, and trust me: you’ll notice the wins in no time, saving money, time and food from the bin. For me, low-waste cooking isn’t restrictive, it’s liberation

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When restaurateurs go rogue: is it right to lambast locals who won’t come and dine with you?

An Italian restaurant shut up shop last week, with an angry and disappointed farewell note, blaming ‘neighbours’ for a lack of support ...Name: Unappreciative customers.Age: In the case of Don Ciccio, six years

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It promises icy, refreshing drinks, and for a cool $179, this slushie maker is yours – if you can find one.Australian TikTok users have become fixated on a Kmart slushie machine, apparently a budget version of the equally viral Ninja slushie machine (RRP A$499), with users posting videos and reviews of their frosty, fruity extrusions. One Australian video has racked up 2.7m views, and the appliance has sold out online. But with Kmart supply chains under scrutiny and the knowledge that culinary trends and the very specific appliances needed to make them are passing fads, not everyone wants to – or has to – buy a machine to make slushies this summer

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I love ferments and want to start making my own to save money. Where should I start? Ben, by email“Maybe with some carrots, onions, cucumber or beetroot – anything Ben has an excess of,” says Connor Wilson, head chef at The Kirkstyle Inn in Slaggyford, Northumberland. “Fermentation is a great way of preserving produce, but it won’t give new life to things that are past their best.”That said, tired-looking carrots would be perfect for Olia Hercules’ go-to for newbie fermenters: “If they look dehydrated but without any rotting, they’re amazing to ferment,” says the author of Strong Roots. “The sugars concentrate and you get this bright carrot flavour