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In the West End of 1950s London, plans for a movie version of a smash-hit play come to an abrupt halt after the film’s Hollywood director is murdered. When world-weary Inspector Stoppard (Sam Rockwell) and eager rookie Constable Stalker (Saoirse Ronan) take on the case, the two find themselves thrown into a puzzling whodunit within the glamorously sordid theatre underground, investigating the mysterious homicide at their own peril. In cinemas 9th September

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THREE THOUSAND YEARS OF LONGING

You may be more familiar with traditional red sangria, but this makes a deliciously delicate and fruity alternative This recipe has just three ingredients AND uses up that tin of peaches lurking at the back of the cupboard!

What you need

• 1 peach, cut into wedges • 1 ripe mango, peeled and cut into wedges • 100ml White rum • 200ml Apple juice • 75cl bottle Spanish white wine, chilled What you need

• 411g Can peach slices • 5cm ginger, peeled and finely chopped • 400ml Prosecco, chilled

How to make

• Heat a barbecue or griddle pan over a high heat • Griddle the peach and mango wedges for 5 mins on each side, or until grill marks appear • Leave to cool, then chop • Pour the rum, apple juice and wine into a large serving jug or carafe and mix • Add the fruit, along with a handful of ice • Stir again and serve • Make it a mocktail: Replace the rum and wine with 850ml diet ginger ale How to make

• Add the peaches, 250ml of their juice (or make the juice up with water to 250ml) and the ginger to a food processor and blend until smooth

• • Divide the mixture between four serving glasses and top up with prosecco to serve

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Ingredients Method

• 4 Sweet potatoes • 750g Peppers • 25g Pack coriander • 520g Pack chicken thigh fillets • 3 tbsp Tikka masala paste Preheat the oven to 220°C/ fan 200°C/gas 7 Peel 4 Co-op sweet potatoes and cut into 2cm chunks

Cut 4 peppers into wedges, and finely chop 1/2 x 25g pack coriander, reserving a few sprigs to garnish

Add everything to a large baking tray, along with a 520g chicken thigh fillets Add 3 tbsp tikka masala paste Mix well, season, then roast for 40 mins, tossing occasionally, until the sweet potato is tender and the chicken cooked through Serve garnished with the coriander sprigs