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Manchester City boss Gareth Taylor has signed a one-year contract extension to keep him in charge of the Women’s Super League side for the 2023-24 season. The 50-year-old was appointed in May 2020, succeeding Nick Cushing, and went on to oversee City winning a delayed FA Cup final in November of that year and the League Cup in March 2022. They were also FA Cup runners-up in 2021-22. Having finished second and then third in the WSL in the previous two seasons, the team missed out on the Champions League spots in 2022-23 with a fourth-placed finish. At the start of the campaign they were knocked out in the qualifying rounds of the European competition for a second successive year. After seeing the likes of Lucy Bronze, Keira Walsh, Georgia Stanway and Caroline Weir leave the club last summer, City lost their first two league games, then bounced back by going unbeaten in the next 14, winning 12, before finishing with three defeats and three victories across their final six matches. Taylor, whose tenure has featured 79 wins from 109 games in all competitions to date, said: “I’m very happy to have signed a new deal with the club – it feels great to have gotten it over the line. “I’m very happy to be able to commit to City for another season, and 2023-24 is one that I’m so excited about. “We have been in a transitional period over the past 12 months, and the women’s game has changed so much during my three years in charge. I know that there is pressure on us to succeed, but I enjoy that – I have always challenged myself throughout my career and that’s now more important than ever as a coach Gareth Taylor “We were fortunate to win trophies in each of my first two seasons, and although we haven’t been successful on that front this past year, the pride I’ve taken has come in different forms. “I’ve really felt that it has been so enjoyable in terms of where the team is at, where I think that they can go and what they can achieve for this football club. “I know that there is pressure on us to succeed, but I enjoy that – I have always challenged myself throughout my career and that’s now more important than ever as a coach. “I really want to try and squeeze every single last drop out of what I feel I’m able to do personally, and I believe that this group of players have the ability to turn those nearly moments into actual moments with the support of myself and the staff to get us to the next level.” Managing director Gavin Makel said: “We’re very pleased to have Gareth commit himself to the club for another year. “Together, we are building an exciting team full of talented players, both young and experienced, all with a shared vision of beautiful football and on-pitch success. “Gareth is someone who embraces the City Football Group methodology in its entirety, and it has been really pleasing to see him grow as a coach over the past three years. “Nils (Nielsen, the team’s director of football) and I are very much looking forward to continuing our work with him next season alongside this amazing group of players, with the future being incredibly bright for Manchester City.”

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LAUSANNE, Switzerland--(BUSINESS WIRE)--Jun 14, 2023--

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This is a versatile dish that you can pair with many different things; have it with rice, smother it over fries, put it on a hot dog, pour it over a jacket spud or just use it as a dip for tortilla chips,” says Mitch Lane, author of Feed Your Family For Under A Fiver. “It can be frozen as well, so it’s great for saving time while meal prepping! I use store-bought chilli con carne seasoning, but if you have a lot of spices in your cupboard (cumin, chilli powder, paprika, cumin seeds) then you’re on to a winner. This is so simple and it absolutely slaps with flavour.” Chilli con carne Serves: 4 Ingredients: 1 tsp vegetable or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 green chillies, finely chopped, plus 1 to serve 500g minced beef 41g packet of chilli con carne seasoning 400g tin chopped tomatoes 130g tin kidney beans, drained 300ml beef stock (made with a stock cube) Salt and pepper Method: 1. Put a pan on a medium heat and add the oil and the onion and soften for three to four minutes. Add the garlic and chillies and continue to cook for a further two minutes. If you’re not keen on a lot of spice just use one chilli and remove the seeds. 2. Add the mince and break it up with the back of a spoon, ensuring that there’s no big lumps. Cook the meat until it’s nice and brown. Be generous with the salt and pepper and then add the chilli con carne seasoning. Mix well. 3. Add the tomatoes and kidney beans and stir. Then pour in the beef stock and simmer for 30 minutes. The simmering is very important (it’s like a fine wine that gets better with age). 4. Serve with sliced chilli. ‘Feed Your Family For Under A Fiver’ by Mitch Lane (Thorsons, £16.99). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

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