Neil Simpson wins first Great Britain medal at Winter Paralympics with skiing silver

A picture


Great Britain won their first medal of the Winter Paralympics on Tuesday as Neil Simpson imposed himself on a stacked field to claim silver in the men’s visually impaired alpine combined.Finishing second behind the home favourite Giacomo Bertagnolli, but ahead of Austria’s Johannes Aigner, who has won two gold medals at these Games, Simpson found the form the British team had been hoping for as he recorded a leading time in the final slalom race to pull himself up from fourth place in the standings.Tension had been rising inside ParalympicsGB after the first three days of competition saw British athletes repeatedly fall short, including Simpson who came fourth in the downhill on Monday after winning gold in Beijing four years ago.Earlier on Tuesday there had been further disappointment when Menna Fitzpatrick came last in the women’s VI combined.But with Britain now on the board thanks to the 23-year-old Simpson, there will be renewed confidence going into the remainder of the week.

“It was just technically good, solid skiing”, said Simpson, speaking alongside his guide, Rob Poth, after the race.“That was the main aim and I think we carried that out quite well.The visually impaired [classification] is really strong.There’s lots of really quick guys in there.So, yeah, we’re very, very pleased to get on to the podium.

”Simpson said he felt no pressure in the slalom run, after finishing more than a second off the pace in the opening super-G race and more than half a second behind Aigner.“We had a clear plan and that helps with dealing with the pressure”, he said.“The focus is just entirely on carrying out that plan so we were fully in the zone.”A dominant second run will now give the pair extra motivation for their two remaining events, which both come in the slalom.“Run by run we’re building up the confidence, but that definitely took it up another notch,” Poth said.

“We’re getting closer and closer to that top step, we’re on a high and hopefully we can continue on that trajectory.”Despite the schedule, Poth said there would be time for celebration, although the impact of consecutive days of competition has also taken its toll.“I’m actually knackered from the last few days and I know Neil is because it’s been full on,” he said.“I think we’re on a day off tomorrow so chill, have a little bit of a celebration in the village, but back to training the following day and we’ll prep for the last two races.”A big and buzzy crowd at the Tofane Alpine Skiing centre was treated to some compelling contests across six different classifications in the alpine combined.

Veronika Aigner, sister of Johannes, won her second title of the Games in the women’s VI, 3,06sec ahead of Italy’s Chiara Mazzel,In the women’s standing there was gold for the Swede Ebba Årsjö and a third silver for the French star, Aurélie Richard, who finished behind Varvara Voronchikhina in the super-G on Monday,In this event, however, the Russian did not finish,In the sitting classification, where athletes race on a single ski with which they have no direct physical connection, there were some scintillating contests.

Spain’s Audrey Pascal Seco held off a surge from the German Anna-Lena Forster, who trimmed two seconds off a first race deficit in the slalom, but fell 0.46 of a second short of victory.The margins in the men’s competition were even finer: Jeroen Kampschreur of the Netherlands edging out Italy’s Renè de Silvestro by 0.11 of a second at the final count.Elsewhere at the Games, Britain’s mixed curling team continued their barren run losing 8-6 to Italy to make it just one win in six matches at the round robin stage.

The team now sit in ninth place in the table with three matches remaining,
A picture

Meal-breakers: can any relationship survive food incompatibility?

For Anna Jones, it’s lemons. For Ben Benton, it’s rice. For Gurdeep Loyal, it’s anchovies on pizza and, for me, it’s Yorkshire Tea in the morning. I could – did – date someone who “didn’t drink hot drinks”, but I would never have married a man I couldn’t make tea for when I woke up, or who couldn’t make me tea in turn.The Guardian’s journalism is independent

A picture

‘Peas are criminally overlooked!’ Seven fabulous forgotten superfoods

Yes, we all know blueberries and kale are good for us. But what about some of the other less well-marketed food heroes that have fallen out of favour?Think of a superfood. What comes to mind? Avocado? Turmeric? Quinoa? Many of us will have a grasp of the most mainstream so-called superfoods. The ones that have become dietary superheroes thanks to savvy marketing. Larger-than-life in the public imagination, they walk among us with a sheen: blueberries with their polyphenols; kale and its vitamin K; goji berries and all their antioxidants

A picture

How to make salt and pepper squid – recipe | Felicity Cloake's Masterclass

This crisp, salty, pungently aromatic dish is a strong contender to kick off my fantasy final meal – it wouldn’t really go with the steak frites and trifle to follow, but I find the combination of hot, crunchy batter and soft, creamy squid utterly irresistible. Happily, there’s no need to save it for the end times when it’s so easy to make for dinner tonight.Prep 10 min Cook 15 min Serves 2350g small sustainably-sourced squid, cleaned and defrosted, if necessary¾ tsp black or white peppercorns ¾ tsp Sichuan peppercorns ¼ tsp fine salt 50g potato starch, or cornflour 1 generous pinch MSG (optional)1 egg, beatenNeutral oil, to deep fry1 red chilli, stalk, pith and seeds discarded, flesh finely sliced2 spring onions, trimmed, white and green parts finely sliced1 garlic clove, peeled and slicedIf you’re not a fan of the cephalopod, this recipe can be easily adapted to suit anything from small pieces of chicken or fish to whole prawns or mushrooms (king oysters seem to be the most popular, if you can get hold of them; as with anything with a high water content, however, you’ll need to blanch and drain them first).I prefer to use smallish rather than baby squid for this, but it will work with all sizes. Ask your fishmonger to clean them for you, if they’re not already done (those sold frozen generally are), or look at a guide online to help if you’re unsure of how to do this

A picture

Trillium, Birmingham B4: ‘There’s a general feeling of people – gasp! – actually enjoying life’ – restaurant review | Grace Dent on restaurants

Trillium, the latest Birmingham restaurant by Glyn Purnell, is absolutely not one of those po-faced, sedate, mumbly kind of places where some Ludovico Einaudi is piped plinky-plonkily throughout the dining room while guests stiffly eat six teensy courses. In fact, it’s quite the opposite, even if Purnell, via the likes of Purnell’s and Plates, is pretty much synonymous throughout the Midlands with fancy, special-occasion, Michelin star-winning refinement. Yet on a recent Saturday night, in this brand new, glass-fronted, multicoloured mock birdcage, the talk is loud, the music is roaring and the plates of battered potato scallop with soured cream are appearing thick and fast.Trillium is a genuine attempt by a Michelin-starred restaurateur to translate some of their best bits into a semi-rowdier yet still upmarket stage. It’s been attempted many times by other chefs (see Corenucopia and Bar Valette for details), but, miraculously, Purnell seems to have pulled it off

A picture

Has dinner been served with a side of romance? | Brief letters

I can’t be the only person wondering if Dining across the divide (1 March) is possibly resulting in more romantic liaisons than Blind date? Some of them are heartwarming.Ed ClarkeManchester Why all the excitement about a cricket ground within the boundaries of a World Heritage Site (Letters, 27 February)? Derwent Valley Mills has five (viz Cromford Meadows, Ambergate, Belper Meadows, Duffield Meadows and Darley Abbey).Paul EnglishBelper, Derbyshire My anorak has a “funnel” neck (Hiding in plain sight: everyone from Meghan to the Beckhams wants a funnel neck, 27 February). Fortunately, it doesn’t allow rain to cascade through it.Theresa GrahamClevedon, Somerset I was surprised and pleased to see Felicity Cloake’s reference to Farmhouse Fare (How to make the perfect bara brith – recipe, 1 March)

A picture

Helen Goh’s recipe for lemon curd layer cake | The sweet spot

This is both simple and celebratory, which in my book makes it just right for Mother’s Day next weekend. It has a fine, tender crumb, which pairs beautifully with the soft, creamy tang of lemon mascarpone, and I use lemon curd in the batter (shop-bought for ease) to bring a particular smoothness and depth of lemon flavour. Finished with a little extra curd and a scattering of edible flowers, it is pretty and unfussy and will hopefully make your own mother’s day.Prep 5 min Cook 1 hr Serves 8-10330g plain flour 2½ tsp baking powder ½ tsp fine sea salt 225g room-temperature unsalted butter225g caster sugar Finely grated zest of 2 lemons 3 large eggs, at room temperature160g lemon curd 250ml whole milk Small edible flowers, to decorateFor the lemon mascarpone 250g lemon curd, plus extra to decorate250g mascarponeHeat the oven to 180C (160C fan)/350F/gas 4 and line the base and sides of two 20cm round cake tins with baking paper.Sift the flour, baking powder and salt into a medium bowl