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Spin bowling on the back foot with pace dominating quickfire Ashes

about 6 hours ago
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Disappointment can be found in all corners of this Ashes series,England’s victory came too late,Australia may have secured the urn again but Glenn McGrath’s usual prediction didn’t hold,It’s been a serious letdown for the neutral, never mind that a 3-2 scoreline is still in the offing,This was meant to be the one where England had a shot, where the Sydney finale would actually have something on the line beyond World Test Championship points.

Instead we’ve had 13 days of play out of 20, star quicks from both sides missing hefty chunks or all of it and stern-faced discussions about how much grass was left on the “G”.It’s fallen well short as a spectacle.Part of that lies in the absence of the slow stuff, a lack of high-quality spin ruining the show.For all the thrill of the quicks, a world-class, thoroughly watchable spinner has held up each chapter of Ashes cricket this century.There was Shane Warne’s alpha-greatness until he tipped his hat to the SCG in 2007.

Graeme Swann was introduced two years later and while his record against Australia, 62 wickets at a touch under 40, is hardly exceptional, his fizz was central to England’s three consecutive series victories.And then, on the same tour that Swann called time, Nathan Lyon took his first Test five-fer in Australia, firming up a spot he’s kept for most of the last 12 years, a period in which his side have been dominant.Lyon’s 55 overs in this series are the only ones bowled by a specialist spinner so far.Left out of the pink-ball match, a decision that left him in a “filthy” mood, he took two top-order wickets in England’s first innings at Adelaide, followed by a gallery piece of bowling in the chase: a yo-yoing off-break that took back Ben Stokes’s off-stump.It was a welcome sight, a mix-up from the churn of seam.

Sadly for Australia’s highest Test wicket-taker after Warne – Lyon overtook McGrath in the same match – he had to celebrate the victory on crutches after injuring his hamstring on the final day.Even if fit and included, Lyon would have been a bystander at Melbourne, just as he was at Perth, just as he was for parts of Australia’s series against India a year ago, bowling seven overs across two Tests in Adelaide and Sydney.He has encountered a harsh reality of late; the 38-year-old is facing conditions at home that have become much friendlier to pace.His colleagues, far too good, are running through teams without his help.“Spin is the easiest thing to face on some of these wickets that are offering a lot of seam,” said Steve Smith after Australia’s defeat at the MCG, where not a single over of spin was bowled.

“It’s almost the point of why would you bowl it when you could leak 30 or 40 runs quickly if they decide to play positively, and the game shifts immediately.I love seeing spinners play a part in the game, but right now why would you?” Now on the way back from surgery, Lyon’s own future is under focus, as is the nature of spin bowling more generally in Australia, its relevance at Test level under question.Uncertainty lingers for English spin, too.Shoaib Bashir has been called the No 1 spinner by his higher-ups and yet this has been uttered while discussing his absence, the offie left out when the flat one in Adelaide was screaming for some tweak.Displaced by Will Jacks, a batter who can bowl, Bashir’s returns on this tour have been limited to expensive outings in the Lilac Hill warm-up and against Australia A.

It was a more than reasonable call for England to invest in Bashir last year.A solid opening showing in India was backed up by further success against West Indies at Trent Bridge, the ball ripped down an inviting, attacking line as he celebrated his third Test five-fer in his fifth game.But he was still learning on the job, a 20-year-old who had been a professional cricketer for less than two years, and his threat and control waned when he toured Pakistan and New Zealand.There’s a case that Jack Leach, the safer bet, could have returned as England’s No 1 at the start of 2025, opening up a spot for Bashir at Somerset and allowing the off-spinner to learn away from all the noise.And yet county cricket is no protective bubble either, with no guarantees of game time for a developing spinner, even one with Test credentials.

In Sydney the hopes for a gripping off-break may rest on Jacks, giving it his all while going at close to five an over in the series, and Todd Murphy, who has shown promise in his brief Test career but is yet to play a game at home.A three-day finish involving India in January at the SCG, with just one wicket falling to spin, is not an encouraging precedent.But here’s hoping there’s at least a sliver of assistance for the tweaker, a role to play, something a little more receptive for an art gone missing.
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Jose Pizarro’s recipe for caramelised brussels sprout and panceta montaditos

Brussels sprouts are perhaps not the first thing you think of when you think about Spanish food, but they do have a little history in my homeland. They arrived in Spain in the 16th century, through trade with Flanders, and were often paired with pork, which we love. Here, however, I caramelise them with onion, thyme and sweet vinegar, then serve on crisp baguette with soft cheese and pine nuts. A small bite with big flavour, and just right with a glass of oloroso – perfect for festive times.Prep 15 min Cook 35 minMakes About 20 canapes1 tbsp olive oil 125g sliced panceta (Spanish bacon), or pancetta, finely chopped1 medium onion, peeled and finely sliced1 garlic clove, peeled and finely sliced300g brussels sprouts, finely sliced3 sprigs fresh thyme, leaves stripped2 tbsp sweet apple vinegar 2 tbsp soft light brown sugar Salt and black pepper 20 slices fresh baguette 150-200g soft curd cheese, whipped, or whipped cream cheese50g pine nuts, toastedHeat the oil in a large frying pan, then fry the chopped panceta for about five minutes, until golden and crisp

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Tasting 291 Australian supermarket products has taught me there’s no correlation between price and deliciousness

After a year of taste tests, Nicholas Jordan has learned never to judge a food by its packet – including the cooking instructionsImagine going to a work Christmas party and being greeted not by your current workmates and bosses but by everyone you’ve ever worked with. Imagine the mix of dread, nostalgia and excitement that would bring on. That’s how I feel every time I walk into Coles Broadway.After trying 291 supermarket products for 14 taste tests this year (one more than last year’s haul) I feel as if I know all the characters in there and, despite only having relatively short interactions with many, I have strong opinions about all of them.I want to tell everyone my opinions but supermarkets aren’t particularly welcoming places for giddy soap-box speakers

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Drinks ideas to get your NYE party fuelled

Oh, you thought it was all over? After all the carolling, gifting and tree-ing (not to mention the eating and drinking) of the actual Christmassy bit, it feels almost cruel to have to do it all again, and on – in my opinion – one of the most stressful nights of the year: New Year’s Eve.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.If you’re not paying over the odds and going out, with long queues and stressed-out staff, you’re the stressed-out one yourself

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Georgina Hayden’s quick and easy recipe for pimento cheese and pickle loaded crisps | Quick and easy

Pimento cheese, a much-loved American spread, has been a permanent fixture in my kitchen this month. Whether it’s a quick sandwich filling in times of chaos or an effortless party dip, I am addicted. My favourite way to serve it, though, is as part of a loaded crisp platter. Use salted or pickle crisps, and load them up with spoonfuls of pimento cheese, sliced pickles, herbs and heat. Move over nachos, there’s a new crisp platter in town

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Ten things I love (and hate) about restaurants in winter

As the wildly popular social media platform celebrates its 10th year, we ask the Topjaw frontman what he loves – and hates – about eating out during the festive season.PiesI love pies. I scoff when people ask: “What is British cuisine?” First, we have the most diverse culinary scene on the planet, with great Asian and Mediterranean food everywhere. And, second, what even is British cuisine?! A pie is one of the greatest dishes ever created. Think a chicken, rabbit and tarragon pie, with good 50:50 butter:potato mash and really good gravy

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‘Many over-hyped London restaurants left me cold’: Grace Dent’s best restaurants of 2025 | Grace Dent on restaurants

For reasons that may already be apparent, and that are currently playing on BBC One, I have spent much of 2025 watching people cook scallops and souffles in a windowless television location unit in Digbeth, Birmingham. MasterChef, despite being one of the most exhilarating jobs a girl can do, sucked up most of my waking hours this year, and made my free time extra-precious. So the very best restaurants I found this year – those with zinging hospitality and heart-thumpingly good food – became equally extra-crucial.I’m talking about the likes of Tropea in Harborne, just down the road from the TV studio, and where I’ve spent a fair few Saturdays eating butternut squash arancini, fresh tagliolini and whopping great deep-fried salted cannoli. Over in Bristol, meanwhile, two absolute gems revealed themselves on the very same trip: Ragù and Lapin, both in Wapping Wharf and both in repurposed shipping containers, but entirely different creatures

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Spin bowling on the back foot with pace dominating quickfire Ashes

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Bullish Bristol believe Rees-Zammit’s NFL spell has improved his rugby

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