Visit it

Leeds will stage Rugby League's World Club Challenge at Elland Road Stadium on Sunday when Leeds Rhinos and Australian team Melbourne Storm will battle it out for their club's right to be crowned the best in the world.

There is no greater fixture in Rugby League than England against Australia and the match will give the Rhinos an opportunity to overcome the disappointment of losing to Manly Sea Eagles last March.

Tickets are from just £20 adults and £10 for children.

To purchase from the RFL Ticket Office visit www.rugbyleaguetickets.co.uk or call 0844 856 1113.

Tickets are also available from the Leeds Rhinos Ticket Office in person at the Headingley Carnegie Stadium or by calling 0871 423 1315.

For more information on the tournament please visit www.superleague.co.uk.


Read it

From Seed to Plate

Paolo Arrigo

(Simon & Schuster)

The best way to get fresh, tasty ingredients is to grow your own.

Italians have known this for centuries, and no Italian house, apartment, school or office is complete unless it has a little bit of space in which to grow tomatoes, herbs, salad leaves and whatever else can be crammed in.

From Seed to Plate covers that very Italian tradition of growing to cook, using recipes handed down from cook to cook, often through generations.

Paolo Arrigo shares his family's practical traditions and 'passione' for food, guiding readers on the best varieties to grow, offering growing tips and explaining how all the resulting delicious produce should be best prepared, cooked and preserved.


Listen to it

The Movie Songbook

Sharleen Spiteri

(Mercury)

This collection of well-known film themes is a covers album that isn't a covers album, according to its maker.

"It's hard to explain, but that's not how I see it," said the 42-year-old Texas singer recently. "I think it's because of the hard work and effort that went into it. I recorded the album in eight days, which was tough."

However you describe it, The Movie Songbook offers Sharleen Spiteri chance to flex her impressive vocal range on songs such as Windmills of Your Mind (from The Thomas Crown Affair), If I Can't Have You (from Saturday Night Fever) and Take My Breath Away (from Top Gun).

There are salutes too to The Graduate (Sound of Silence), The Harder They Come (Many Rivers to Cross) and Schindler's List (God Bless the Child).

But the track where Spiteri really allows her inner hairdresser (her first profession) to run wild is Xanadu, a bells and whistles homage to Olivia Newton-John and ELO.


Nest building

Loft living has taken on a more retro look of late thanks to the huge salvage trend which started last year and is still going strong. But don't worry, you don't have to live in a swanky penthouse apartment to get the loft living look.

Simply combine blacks, browns, greys and whites with rustic woods, leather and Perspex. Keep your eyes peeled for a great leather sofa like the Le Corbusier from Barker and Stonehouse.

Also add in some white or black Perspex furniture to make sure your pad is suitably 'retro'. The Eames Easy Chair, also from Barker and Stonehouse, is a must-have for any respectable loft living dining room this year.


Eat it

PORK, LIME AND MINT STUFFED PEPPER TABBOULEH

Serves: 2

Cooking Time: About 20 mins

Ingredients

2 lean pork loin steaks, cut into small cubes

100g (4oz) bulgur wheat

1 lime, juice and rind

1 red pepper, deseeded and finely chopped

1 red pepper (grilled in two halves)

2x15ml (2tbsp) fresh mint, chopped

15ml (1tbsp) sunflower seeds

15ml (1tbsp) Pumpkin seeds

Small handful sprouted seeds e.g. raddish, alfa – optional

Yogurt Drizzle:

2x15ml (2tbsp) natural low fat yogurt

15ml (1tbsp) fresh mint, chopped

½ lime, juice and rind

5mlsp (1tsp) mint jelly

Method

Dry fry the pork cubes in a non-stick pan for 1-2 minutes until starting to brown. Add the bulgur wheat, 600ml (1pt) boiling water, lime juice and rind.

Bring to the boil and simmer for 10-15 minutes until the cracked wheat is tender.

Remove from the heat and add the red pepper, mint, sunflower and pumpkin seeds.

Toss together and serve in two halves of a grilled red pepper, top with sprouted seeds – if you wish. Drizzle with yogurt mixed with mint and lime.