Cathal Dervan, Editor
They like to mix and match in Seville. They like their bits and pieces. They like their tapas - after all the locals will tell you that local barmen invented the culinary delights when they put pieces of bread and cured meats over their wine and port glasses to keep the flies away in the summer sun.
Troy Parrott should probably know all about tapas after his first two months in the green and white shirt of Real Betis. He will definitely know about the passion for football in the city he now calls home.
And he will have heard all the speculation about his settling in period and the questions asked of his manager Manuel Pellegrini about his run of eight club games without a goal.
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Shining a light…
