Former England manager and player Terry Venables has died at the age of 80. Venables played twice for England but he was more well known for his managerial than playing career, and was in charge of the national side between 1994 and 1996, when he led the team to the semi-finals of the Euros, before they were knocked out on penalties by Germany. Known as El Tel, the 80-year-old passed away after a long illness. A statement issued on behalf of his family said: “We are totally devastated by the loss of a wonderful husband and father who passed away peacefully yesterday after a long illness. “We would ask that privacy be given at this incredibly sad time to allow us to mourn the loss of this lovely man who we were so lucky to have had in our lives.” Venables was also in charge of a number of clubs throughout his lengthy career including Barcelona, Tottenham and Crystal Palace. He then returned to the England fold for a second stint as Steve McClaren’s assistant towards the end of his career. Venables’ former club Tottenham said: “The Club is extremely saddened to learn of the passing of former player and manager Terry Venables. “Our deepest condolences are with Terry’s friends and family at this incredibly difficult time. In tribute, we shall hold a minute’s applause prior to kick-off and our players will wear black armbands during this afternoon’s fixture against Aston Villa. Rest in peace, Terry” Venables played as a midfielder for Chelsea, Tottenham and QPR during a 15-year career. But it was as a manager that he excelled, first guiding Crystal Palace from the third division to the first, then taking then-second-tier QPR to the 1982 FA Cup final. His move to Spain saw him lead Barcelona to the 1984 La Liga title in 1985 and the European Cup final the following year. Venables also won the FA Cup with Tottenham back in 1991. Richard Bevan, chief executive of the League Managers’ Association said: “The LMA is deeply saddened to hear of the passing of LMA member and former LMA President Terry Venables. Our thoughts are very much with Yvette and all of Terry’s family at this time.” Read More Gary Lineker leads tributes after former England manager Terry Venables dies aged 80 Terry Venables: The charismatic manager who so nearly brought football home Tottenham vs Aston Villa LIVE: Latest Premier League updates Tottenham vs Aston Villa LIVE: Latest Premier League updates Jurgen Klopp hails ‘super influential’ Trent Alexander-Arnold after Man City draw Mauricio Pochettino hits out at ‘soft’ Chelsea after Newcastle collapse

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The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

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