PHILINFRANCE

He has, and I think, if he continues in this form now he seems to be back in the starting 11, he could be instrumental in Burnley staying up. If they do get relegated, though, he will surely be off, thus earning us some useful funds. On the subject of relegation, all the talk seems to be of a battle between Burnley and Everton for the final spot, but Leeds are by no means safe and have a pretty tough final few games.

I have just noticed we have our highest score of the season thus far and, wait for it, look to be set for our first batting point!

Indeed. I don't want to jinx them, (Well, not too much ?), but that 50 opening partnership is now very nearly 100 - 94 as I type.

I always find it interesting to eavesdrop (discreetly and politely) on British tourists in the local food markets. Invariably, they comment on the wide choice and presentation of the fruit and veg, marvel at the array of fish and ‘strange‘ cuts of meat, but also on the large choice of cheeses. But, of course, not all the cheeses are French, and, a few years ago in Brittany, I overheard an English woman with a northern accent exclaim to her partner that they were selling ‘fresh’ Cheddar. They then bought a large slice, ‘to see what it tasted like’.

€16/kilo is about 1/3 of the price for fresh scallops - €40/50 per kilo, with the coral, although obviously far cheaper on the coast rather than in Paris. Re. wet fishmongers in the UK, I fear it was very much a case of use it or lose it. Prior to BREXIT, the northern French fishing ports were full of British boats, because the demand for fresh fish is far greater in France than in the UK, both from restaurants and the wider public. I live in a small suburb west of Paris, and the well stocked fishmonger is busy every day, especially in the warmer months, and the twice weekly local market has three or four fish stalls, all of which have constant queues. I suspect the English preference is for a takeaway fish and chips or, perhaps, a frozen, pre-prepared breaded cod, for convenience as much as anything, as it is invariably less expensive to buy fresh and cook it oneself. The same principle applies to butchers, fresh fruit and veg shops, bakers and even cheese shops, of which we have several within walking distance. If the demand wasn’t there, common sense suggests they would close down, but they are thriving, whereas in the UK they are virtually nonexistent. I maintain it is a question of supply and (lack of) demand.

OK, I didn't hear his podcast, but that is probably a fair comment.

A nice rump steak is usually quite enjoyable, although I prefer sirloin. Incidentally, what do fresh monkfish cheeks sell for in the UK?

Getting back, somewhat belatedly, to the game itself, it was disappointing to see Bruno Fernandes swing a tired, frustrated and petulant boot for a late tackle, just minutes after the introduction of a young Hannibal Mejbri, who was booked only moments earlier for a similar offence. Interestingly, just like Han-Noah Massengo, Mejbri is also from a Parisian suburb, although south of Paris rather than north-east, but, similar hair styles aside, what a difference in their style of play. Both run and harass like dervishes, but it seemed to me that Mejbri just wanted to pull his opponents' shirt or kick them and, frankly, I thought he was very fortunate not to receive a second yellow card - it seemed as if the referee was suggesting that there are only a few minutes left, but be very careful or you will be off. Incidentally, Gary Neville seemed impressed with him as he was the only one sprinting to challenge.

Many Thanks for your tip. I was returning from the market this morning and passed by our local fishmonger. I called in out of curiosity to see what they had on special offer and, would you believe it, Monkfish cheeks at €16/kilo! So, I bought 400g and prepared them in a pan, rather than on a barbecue, with olive oil and lemon as I would normally do for fresh bass, sea bream etc. Very nice indeed, similar to scallops as you suggested, and a very enjoyable new discovery. Incidentally, I don't know whether they are popular in the UK, or even available, but beef cheeks are readily available over here and very tasty and succulent in a slow cooked stew.

I tend to agree, hence the reason I was promoting the idea of Jens Hegeler playing in that position five years or so ago, a position for which I think he was ideally suited.

I can relate to that. I remember very well ‘supporting’ Celtic on their run to winning the European Cup and ‘being’ Jimmy Johnstone when playing football in the local park.

I smiled at this post on the BBC match thread earlier. One United fan stares at his phone. Broken. He's got a half and half scarf on. I've zero sympathy.

Perhaps, but they certainly aren’t now.

Probably a bit over the top, there, if I may say so; unfair, unnecessary and quite excessive. Both @In the Net and @Miah Dennehy are openly Rovers supporters, but, in spite of that and all the disappointments they must have suffered over the years, not to mention the frequent embarrassment ?, venture on here often to offer their (mostly) worthy comments. I share your scathing views of the Rovers forum, but there is no need to lower yourself to their level.

Perhaps United played better when ‘his mate was in charge’ and, more importantly, looked as if they really cared.

Very Good, I was tempted to reply with something using the correct spelling, but I couldn’t think of anything even remotely witty.

I believe that is the case. First in Northern Group plays second in Southern Group and vice versa, with the respective winners contesting the final. This is what happened last season, and I seem to recall Louis Britton being quite cheesed off as he had to miss the final. I can’t remember if this was due to injury or because he had been called up to the first team squad.

At that price, I should imagine they were farmed, but still good value, given a medium sized sea bass is around 1lb in weight.

We occasionally have grilled Camembert, but never tried it in its original box. Out of interest, is your Sea Bass fresh, is it line caught or farmed and how much does it cost? I ask, as our local wet fish monger has recently had some fantastic deals on farmed sea bass, from Greece I think, selling at approximately £6/kilo. Very good value and taste wonderful panfried simply with salt, pepper and lemon.

Indeed, a great shame. Unfortunately, he was playing for Norwich in the Premier League and then, when they got relegated, starring to help them get promoted back again at the first attempt.

In any event, I thought it was contractual that semifinals, finals and England internationals had to be played at Wembley for a certain number (I’m not sure exactly how many) of years.

I thought that he only used one agent anyway and that, effectively, was the main problem with our recruitment.

Good Luck this afternoon, if you are going. I shall be interested to hear what sort of reception DC is given by your travelling fans, both before and after the game.

They also did a sketch about catching children for the Rolf on Saturday show.

Surely you know the dates of your children’s birthdays ?.