Pakistan nearly called off England tour after verbal spat



KARACHI // Pakistan considered not playing in the fourth one dayer after a dispute between England batsman Jonathan Trott and fast bowler Wahab Riaz in the nets, Pakistan captain Shahid Afridi admitted on Tuesday. Relations between the two teams have soured since allegations of spot fixing by the Pakistan team first emerged during the fourth Test last month and threatened to boil over on Monday with counter claims by both sides. While the verbal spat had been confined to administrators of the two sides, on Monday match referee Jeff Crowe was forced to intervene after Trott and Riaz exchanged angry words. "There was talk of not going in for the toss because of the incident," Afridi told Geo News television. "But better sense prevailed because we wanted to play the match and we want this series to end properly. "The match referee called both players and Trott apologised for his remarks and the matter ended there as far as we are concerned."

Pakistan won the match on Monday at Lords to level the acrimonious five match series 2-2 with the final match on Wednesday. The tour was, however, already irretrievably blighted by the suspensions of Pakistan Test captain Salman Butt and teammates Mohammad Amir and Mohammad Asif after last month's fourth Test at Lord's. Left arm pacer Riaz was also questioned by British police about the allegations but has been allowed to participate in the one-day series. The third one dayer, which Pakistan won last Friday at the Oval, is also being scrutinised by the International Cricket Council (ICC).

Afridi said the allegations have spurred on the players to win the ODI series. "This has only fuelled our ambitions to win the series. After the reports about the ICC investigating the third one-day match the Oval, we are more keen now to win this series," he said. "It is unfortunate the way this tour has gone but right now our complete focus is on the last ODI because there is nothing more sweet than victory in these circumstances," he said. * Reuters

BOSH!'s pantry essentials

Nutritional yeast

This is Firth's pick and an ingredient he says, "gives you an instant cheesy flavour". He advises making your own cream cheese with it or simply using it to whip up a mac and cheese or wholesome lasagne. It's available in organic and specialist grocery stores across the UAE.

Seeds

"We've got a big jar of mixed seeds in our kitchen," Theasby explains. "That's what you use to make a bolognese or pie or salad: just grab a handful of seeds and sprinkle them over the top. It's a really good way to make sure you're getting your omegas."

Umami flavours

"I could say soya sauce, but I'll say all umami-makers and have them in the same batch," says Firth. He suggests having items such as Marmite, balsamic vinegar and other general, dark, umami-tasting products in your cupboard "to make your bolognese a little bit more 'umptious'".

Onions and garlic

"If you've got them, you can cook basically anything from that base," says Theasby. "These ingredients are so prevalent in every world cuisine and if you've got them in your cupboard, then you know you've got the foundation of a really nice meal."

Your grain of choice

Whether rice, quinoa, pasta or buckwheat, Firth advises always having a stock of your favourite grains in the cupboard. "That you, you have an instant meal and all you have to do is just chuck a bit of veg in."

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Recipe

Garlicky shrimp in olive oil
Gambas Al Ajillo

Preparation time: 5 to 10 minutes

Cooking time: 5 minutes

Serves 4

Ingredients

180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped

Method

Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.

Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.

Once the prawns turn pink, after 1 or 2 minutes of cooking,  remove from the heat and season with sea salt flakes.

Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.