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You know it’s transfer deadline day when you hear Harry Redknapp’s name floating about.

The former Premier League gaffer was renowned for his drive-by interviews, striking a deal for all kinds of players with the clock ticking on the transfer window.

Rex

PA:Press Association

Harry Redknapp oversaw Benjani’s move to Manchester City[/caption]

One of Redknapp’s most famous antics was shipping Portsmouth‘s star striker Benjani Mwaruwari off to Manchester City on deadline day in January 2008 – the season Pompey lifted the FA Cup before numerous financial troubles saw them slip down the EFL pyramid.

Pompey had already confirmed the signing of Benjani’s replacement, Jermain Defoe, having accepted a £7.6million bid for the Zimbabwean striker.

Now, all has finally been revealed on one of the most bizarre transfer sagas in recent living memory.

Redknapp, speaking to the BBC, recalled Sven-Goran Eriksson – then Man City boss – had offered Pompey a sum “too good to turn down”.

So he shipped Benjani off to Southampton airport, and that’s when chaos ensued.

The Pompey boss received a call saying Benjani hadn’t arrived at Manchester airport, and it was later claimed that he had missed two flights, and a third had been cancelled.

Redknapp told the BBC he called Benjani, asking what on earth was going on.

Benjani was still at the airport, with the striker allegedly having second thoughts about a move.

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Now, for the first time, Benjani has revealed what really went down on that infamous deadline day – claiming “I’m the only person that knows what happened”.

He said: “Before this interview, I always have a lot of questions about that.

“The flight? Delayed. And my phone, now, I didn’t bring the charger, my phone is dead!”

He recalled both Pompey and Man City “trying to locate” him, stressing that he hadn’t fallen asleep in the airport, and did in fact want to go to the Etihad!

He continued: “I made the decision, I want to go!”

Benjani eventually arrived at Man City’s training ground at 11:10pm, with barely enough time to complete the deal.

He said: “It was five minutes to 12, everything was just a mess there. The fax machine broke down, so only one or two papers, they went through and the rest were [missing].”

The transfer eventually went through on February 5 2008, for a £3.87million fee, with bonuses set to take the deal up to the originally reported £7.6million.

Benjani bagged his first Man City goal just five days later, scoring the winner against Manchester United in the Manchester derby.

After spells with Sunderland and Blackburn, Benjani made a season-long return to Fratton Park in 2011, before finishing his career at South African sides Chippa United and Bidvest Wits.

He is now working within the Plymouth Argyle Academy as one of the club’s youth coaches.

Макс Барських тривалий час живе в Києві, але народився він в Херсоні, де також пробув половину свого життя, і саме там він має квартиру, в якій вже не був три роки. Як зазначає сам Макс, нині там ніхто не живе, тому за апартаментами доглядає сусідка. За словами співака, коли він залишив свій рідним дім, там […]

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A NEW Dublin-made stout has hit the market today – on the same day Guinness bosses raised their prices by six cent per pint.

Clockwork Velvet Stout, by Glasnevin-based Changing Times Brewery, was founded by the families behind some of Dublin’s best known pubs.

Kenneth O’Halloran

Kenneth O’Halloran

Kenneth O’Halloran

The price of a pint of Clockwork Velvet will be a question for each individual pub, however most of the pubs expect to charge around €6.90 a pint.

While a pint of Guinness in Dublin will probably be 30 cent more expensive on average at €7.20.

The new stout will be served in traditional, old school tankard glassware.

Described as a “consistent, smooth and sessionable stout”, it has 4.2 per cent alcohol.

It has a caramel sweetness, balanced bitterness and some notes of toast, chocolate, coffee, roast and earth hop aromas.

It is made using extra pale ale, brown malt, double roast crystal, chocolate malt, roast barley, Goldings hops and Nottingham yeast.

The Dublin brewery estimates the new pint will bring in €500k in revenue over the next three years.

The Changing Times team say they decided to create this drink after repeated requests from customers to bring out their own stout.

Ronan Lynch of The Swan pub said: “The one question we have been consistently getting from customers since we launched our brewery was when would we be bringing out a stout.

“Myself and many of the others were hearing that question several times a day like clockwork.

“It’s clear there’s a significant portion of stout drinking customers who are looking for a change and want to try something new.”

The Ferryman’s Keith O’Brien added: “It’s already been getting great feedback from customers who have tried samples and we can’t wait to see how more customers react now that it will be on tap in our pubs. Good things come to those who change.”

The Changing Times team has already confirmed they will be freezing their prices for 2025.

The brewery is located along the banks of the Royal Canal in Glasnevin.

BIG BACKING

It’s backed by the publican families behind pubs such as The Palace, The Long Hall, The Swan, Doheny & Nesbitts, The Ferryman, Devitts, Darkey Kellys, The Bankers, Arthur Maynes in Donnybrook, Sheehans, Lemon & Duke, The Bridge 1859, The Blackrock, The Bank and McSorleys.

Other partners in Changing Times include publican Benny McCabe, drinks industry entrepreneur and founder of Drumshanbo Irish Gin Patrick J. Rigney as well as brewer Shane Long.

People took to the brewery’s Instagram to share their thoughts on the new arrival.

One fan said: “Great day for a change. Slainte.”

Another said: “Times they are a changing.”

While another added: “Slainte mhaith!”

Kenneth O’Halloran

NO country goes wild for bread quite like Ireland during a time of crisis.

Last week shelves in nearly every supermarket were cleared out ahead of destructive Storm Eowyn’s arrival.

Getty Images - Getty

Getty Images - Getty

Sales manager for Too Good To Go Ireland, Machaela O’Leary, said: “Bread is a staple in almost every Irish household, but it’s also one of the most commonly wasted foods with 41 per cent of people reporting they throw away bread, according to the Environmental Protection Agency.”

But there are a number of ways that you can prolong the shelf life of the bread.

Here, Too Good To Go has shared practical and sustainable tips to help households make the most of their bread and reduce waste...

BETTER STORAGE

CLOTH bags are the best option for storing bread to retain its goodness longer.

A surprising tip is to put a potato in the bag as well, which prevents the loaf from drying out as quickly.

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Wherever you store your bread, make sure it’s dark, dry and fairly cool – a bread box is the ideal place and can be bought for a good price at many stores.

You should clean out any bread bins or cupboards regularly for mould.

If you have made your own bread, let it cool fully before slicing it and then packaging or freezing it.

EASY FREEZY

YOU can freeze bread for up to three months – just make sure it’s in a clean, sealed bag.

Almost every type of bread can be frozen, to extend its shelf life considerably.

Getty Images - Getty

Toasting from frozen is actually the best way to avoid unnecessary waste, by using what you need as and when.

Thawing bread is as just easy as freezing it. To thaw it, you can remove it from the freezer and let it defrost on your counter for between one and three hours.

Or, you can thaw it in the fridge overnight while keeping it in its packaging.

BAKE LEFTOVERS

THERE are many recipes that incorporate bread and help you to use it before it goes out of date.

During the Covid-19 pandemic, everyone was making banana bread – and this is a very simple and fast way to bake.

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The quick bake is perfect for using up two different types of food that might be going out of date – bread and bananas.

Or, you can make a range of bread bakes or frittatas filled with whatever you want, which can also be made in the air fryer.

FRENCH TOAST

KICK-START your weekend brunch with some homemade French toast.

All you need is some cupboard staples such as eggs, vanilla extract, ground cinnamon and a bit of butter and salt and hey presto! A planet (and budget) friendly brunch.

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And you can even be adventurous with it, adding in whatever ingredients you want.

You can add fruit for a sweet and healthy meal, or chocolate chips and even Nutella to start your day on a sugar rush.

BREAD AND BUTTER PUDDING

BREAD and butter pudding is a favourite for many, available in many stores and restaurants across Ireland and England.

But did you know it is super simple to make?

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All you need is your stale bread, milk, eggs, sugar, lemon, sultanas, butter, double cream and vanilla.

It is commonly regarded as a comfort food and is so simple to make – what’s to lose?

And you can play around with the recipe and add different ingredients to sweeten it up or make it savoury.

PANZANELLA SALAD

MAKE your mouth feel like it’s the middle of summer by whipping up a classic Tuscan Panzanella salad.

Perfect for leftover sourdough or ciabatta, blend some basil in a food processor with capers and olive oil.

Transfer half of the herby oil to a bowl, add the bread and mix, then set aside. Place the tomatoes in a bowl and lightly squash them.

Mix with the olives, onion slices and a drizzle of olive oil. Add the bread, the herby oil and the vinegar, and mix well.

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