The Club World Cup final victory over Paris Saint-Germain last summer was probably Enzo Maresca’s finest hour as Chelsea manager. He devised a gameplan, pinging balls over Nuno Mendes for Cole Palmer to chase, backed up by Malo Gusto, that tore the European champions apart in the first half. Liam Rosenior may try to exploit the same vulnerability, but this is a Chelsea that look weary, their exertions in the US perhaps having left them fatigued.
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"The first time there's any type of struggle, the immediate thought is, 'well, I thought you were my soulmate. But maybe you're not, because soulmates aren't supposed to deal with things'," he says. "But if relationships are going to go long term, it's never just going to be a downhill run."
Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.