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Tennis won Novak Djokovic over when he was just four years old. Since then, the Serbian professional tennis player established himself as a reigning men’s champion. In July 2006, he won his first Association of Tennis Professionals (ATP) event, and reached the semi-finals at Wimbledon and the French Open a year later. The 36-year-old also advanced to the finals of the US Open in 2007, but lost in straight sets to the former Swiss professional tennis player Roger Federer. He managed to win his first Grand Slam tournament at the Australian Open and was awarded a bronze medal at the 2008 Beijing Olympics. Though Djokovic’s performance has plateaued at some points, his hot streak has continued over the last 16 years. He claimed his 21st Grand Slam championship after winning Wimbledon in 2022 and gained his 10th title at the Australian Open, crowning both him and Rafael Nadal with the most Grand Slam men’s singles championships. With the 2023 Wimbledon Championships in full swing until July 16, how will Djokovic prepare himself both mentally and physically to win? Diet Djokovic starts his day with raw celery juice — which has anti-inflammatory properties – and sometimes drinks it before, during and after matches. Celery is about 90% water, so it’s great for hydration first thing in the day, especially when you don’t feel like chugging down a glass of water. On other occasions, he drinks the green goddess smoothie, “which is a load of green things chucked in and blended. In the food industry, you can get green goddess dressings, sauces and juices, which all have kale, spinach, peas, mint, cucumber, apple and spirulina powder all blended into one”, says celebrity private chef Ethan Russell. And for breakfast, Djokovic would normally eat a power bowl — it’s got a lot of healthy fats, grains, and fruit in it — or have it as a snack before exercising. The clear number one rule is being gluten and dairy-free. “It’s a choice many athletes make, especially if they want to feel and perform their best. Gluten and dairy can cause irritation,” Russell says. There are so many different dairy and protein alternatives at the moment, such as coconut, soy and almond. “The bowl has different types of grains, gluten-free granola — with pumpkin seeds and goji berries — then a low sugar style muesli,” he adds.“If you are an athlete and trying to keep your sugar low, you can opt for dairy-free yoghurt and manuka honey, which is quite expensive and very sought after, with its anti-inflammatory properties. People use it in food and skincare, making it a super food. The bowl is then topped with blueberries and strawberries, packed with natural sugars.” Warming-up Djokovic would usually start warming-up with his physiotherapist, then move onto to mobilisation and movement exercises, to minimise the risk of major injuries. Warm-ups can be anything from the running man, squat reaches to the sky and lunge rotations, all of which encourage great blood circulation. A match can last one and a half hours, and there are so many things to manage on match days, according to Mark Taylor, who coaches British tennis player Ryan Peniston and also works at the Junior Tennis Coaching academy. “They play all year round and often under immense pressure. It’s why I also work with a sports psychologist,” he says. Mindfulness Djokovic is heavily into mindfulness, and might begin his day with silent meditating — especially if he’s got an important game to focus on — in a grounded way, to promote mental clarity, calm focus and energy. “Most of us find it difficult to sit still,” says Loren Peta, yoga teacher and personal trainer. “But gentle movement and box breathing — where you draw a box with your mind’s eye to help you stay present — is a great way to transition from a state of doing to state of being.” Whilst in conversation with former Spanish tennis player Alex Corretja at the The House of ASCIS event last Friday, Djokovic opened up about his mental health and wellbeing. “If we are talking about mental strength and preparation, and how it affects performance, I feel like half of the work is already done before you step out on to the court – also known as the battlefield,” Djokovic said. “It’s why I try to only peak at the biggest tournaments and take more time than I used to, to get my mind and body into perfect harmony. My body is responding differently than it was 10 years ago, so I have to be more specific with my preparation, work, training and recovery. I believe in a holistic approach to this sport, and everything else in life. “It’s about everything you do, eat, the relationships around you, how you perceive yourself, the traumas and emotions that are suppressed in you. I know for me, if I suppress something, it will always surface on the court. The more you put these things aside, the bigger the monster will become. “If you fail to prepare, it’s going to be a difficult mountain to climb during the match. Tennis isn’t a sprint, it’s a marathon as well.” Getting the right footwear There are certain things that are important to keep in your kit. But for Djokovic, his racket and shoes are the two most important items for every tennis player, especially at his level. Good shoes adapt to the way a tennis player moves their feet, to ensure the right support and exact comfort can be added, if required. For example, improved extra heel cushioning and ankle support. “The details [are important],” said Djokovic. “Every single thing matters. How you move, how you feel with your racket and shoes. You need to be comfortable with what you are wearing, because it’s going to help you perform and move better. “I probably move differently to most of the guys out there – even on grass, I slide. [So I need] really flexible shoes that allow me to stop when I need to stop, and change directions when I need to change directions. It can’t be too light or too heavy.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Money-saving ways to garden on a budget 8 budget-friendly ways to juggle childcare and work during holidays Dior’s couture show was the epitome of quiet luxury

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Times are tight, and for a lot of people, going the extra mile to make evenings in special is becoming part of the weekly shop. Fridays nights in during autumn and winter are my absolute favourite, so getting cosy and getting your cook on with some simple, low cost but tasty dishes is guaranteed to warm your cockles, and with a little thinking outside of your usual go to’s when you’re shopping, you can create excellent dishes and pair with very special drinks that will truly elevate inexpensive evenings indoors. I’ve created a trio of inexpensive, one-pan Friday night dinners with a Spanish twist to match wines from critically acclaimed Spanish brand Campaneo. The pairings will see you glow your budget versus downgrading dinnertime. Priced from just 91p per portion, these tasty creations are set to warm your cockles as the weather gets colder – without breaking the bank. Three tips for keeping your food bill down, but the calibre of your evening up: Make at-home versions of your favourite restaurant dishes Love a particular restaurant and always make a beeline for a certain main dish? Take the time to research some similar recipes and have a go at recreating it at home. You’ll have fun, learn some new skills and feel super proud to boot. Don’t opt for a telly dinner, though Set the table, create the ambience with lighting and music, enjoy a well-matched glass of wine and recreate the restaurant experience at home – without breaking the bank. For an added bonus, make an extra portion or two and enjoy a bougie midweek lunch. Look for wines that punch above their price tag The quality of liquid compared to price on the wine aisle will vary considerably. Look for well-priced bottles that have won awards, attracted praise from experts or rated highly with other shoppers. Shop smart for some brilliant bottles and you’ll be feeling smug when the cork pops. Think of a theme For a bit of extra pomp and ceremony for your Friday night supper, why not create a foodie theme? Simply Spanish, terrific tacos, posh vegan, street food from Asia – whatever you fancy! Buy cocktail ingredients, wines and even desserts to match your dishes and you’ve got yourself a fun evening in, without the price tag of eating out. All you need now is a playlist. Ultimate winter warmer: chicken stew pot Cost: 91p per portion Wine match: Campaneo Old Vines Tempranillo A tasty, flavour-packed and hearty stew using chicken drumsticks, lentils, carrots and onion simmered in a rich stock. Make for two, enjoyed with a glass of Campaneo’s gorgeous Old Vines Tempranillo, a red wine that goes perfectly with rich, dark meat chicken dishes. Ingredients (per person): 2 chicken drumsticks ½ small onion, diced ½ carrot, diced 1 tsp plain flour 1 beef stock cube ¼ tin of cooked green lentils, drained Olive oil Salt and pepper Method: Pan fry chicken drumsticks for 5 mins over a medium heat in a splash of olive along with some salt and pepper. Add onion and carrot and cook for another 7 minutes. Add a tablespoon of flour and cook for a further minute before crumbling in a beef stock cube and adding about 200ml of water. Simmer for 15 minutes adding tinned green lentils about halfway through. Season to taste. The Campaneo Old Vines Tempranillo is a smooth, well-structured red wine with ripe raspberry and cherry flavours complemented by a touch of spice. It’s made in a lesser-known region of Spain - Campo de Borja - which produces high quality wines. Tart with a twist: chorizo and goat’s cheese tart Cost: £1.26 per portion Wine match: Campaneo Old Vines Garnacha A tart but not as you know it. This heartier version of its namesake uses pan-fried chorizo for a Spanish-style, richer flavour with zingy goat’s cheese. Serve up with heaps of chargrilled Mediterranean vegetables, such as aubergines or courgettes, or some leafy winter greens. Pair it with the Campaneo Garnacha which is delightful with the paprika favours of the chorizo. Ingredients (per person): A few chunky slices of soft chorizo A few sheets of filo pastry Small handful of grated cheddar cheese, ideally prepared using a micro plane or fine grater Splash of single cream Small handful of crumbled goat’s cheese Olive oil Ground black pepper Method: Pan fry chunks of chorizo for a few minutes to get a little bit of char, then set to one side. Lightly brush some filo with olive oil and scrunch into an oven proof dish keeping the middle a bit flatter and edges puffy. In a bowl mix the cheddar and cream to make a paste, then spread over the centre part of filo pastry. Add the chorizo and bake in the oven for about 15 minutes. Once cooked, garnish with goat’s cheese and black pepper. Campaneo’s Old Vines Garnacha, which is lauded by wine experts, is beautifully smooth and full-bodied with rich plum notes, a touch of cherry and light spice. Deliciosa! Spanish winter warmer: roasted butternut squash and crispy sage paella (vegan) Cost: 99p per portion Wine match: Campaneo Sauvignon Blanc An exquisite one-pot style, ultra-warming veg dish. Taking the slightly sweet, nutty squash taste and pairing with slightly peppery, eucalyptus and lemon taste of the sage is a genius culinary move in this fulfilling Spanish-style paella. To make it really sing, enjoy with Campaneo’s Sauvignon Blanc, as the gentle acidity cuts through the rich paella and complements the comforting butternut squash. Ingredients (per person): A few chunks of butternut squash Pinch of paprika A few sage leaves ½ small onion, diced 50g paella rice (or risotto rice) 1 stock cube 180ml water Pinch of saffron Olive oil Salt and pepper Method: Start by roasting the butternut squash with olive oil, salt and pepper for about 25 minutes, adding the sage for the last 10 minutes. Meanwhile, pan fry the onion for a few minutes before adding the rice, stock cube, water and saffron. Season and simmer without stirring for about 20 minutes. Serve with the butternut squash and sage placed on top. The Campaneo Sauvignon Blanc is a gorgeous Spanish style wine, fresh and bright, which boasts citrus notes and hints of fresh cut grass and melon on the palate. It will taste delightful with the creamy, rich and salty paella. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? 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