Everton’s 10-point penalty for breaching Premier League financial rules should be suspended until an independent regulator can examine the case, a Liverpool MP has said. Ian Byrne, the Labour member of parliament for Liverpool West Derby, has tabled an early day motion in the House of Commons concerning the club’s plight. Everton were found by the independent commission which imposed the sanction to have acted “irresponsibly” in exceeding permitted losses over a three-year period by £19.5million. Byrne’s motion criticises the commission’s “cavalier approach to points deductions” and argues that the Premier League “can no longer fairly govern top-flight football without independent scrutiny and legislation”. The motion’s text describes the sanction as “grossly unjust” and as a “punishment lacking any legal or equitable foundation or justification for the level of sanction”. Byrne’s motion also notes that financial rather than sporting penalties were handed down to the clubs who sought to join the European Super League in 2021. The motion urges the Government to immediately establish an independent regulator and “requests the suspension of all proceedings and sanctions made by the commission until the regulator makes its own determinations”. An independent regulator for the top five tiers of the English game moved a step closer earlier this month, with the inclusion of the Football Governance Bill in the King’s Speech. Everton have already indicated their intention to appeal against the commission’s sanction, with the appeal expected to be heard during the course of the current season. The club could face compensation claims from other teams in relation to the case, although no other club has yet confirmed an intention to do so. The Mayor of Liverpool, Steve Rotheram, wrote to Premier League chief executive Richard Masters on Monday to highlight what he felt was the “excessive” nature of the sanction imposed. “The decision to deduct 10 points from Everton is excessive considering the club’s willingness and proactivity in collaborating with the Premier League to ensure all dealings were FFP compliant when it was clear they were close to breaching the rules,” Rotheram wrote. “There are a number of mitigating factors in Everton’s transgression in relation to debt ceilings that are in effect geo-political and therefore outside of their control. “As many people have pointed out, the punishment imposed appears severe for the charge in question and sets a new precedent. “I completely support the club’s appeal and would urge you to take a more balanced approach and consider alternative forms of punishment that do not unfairly penalise the club’s players and supporters. “As a founding member of both the Football League and the Premier League, Everton are an important part of the fabric of English football. They deserve to be treated with respect.” Read More Rob Page: Wales not entertaining Euro 2024 play-off talk before Turkey qualifier Mayor of Liverpool writes to Premier League over ‘excessive’ Everton penalty 5 talking points ahead of Republic of Ireland’s friendly against New Zealand Rob McElhenney and Ryan Reynolds push on with Wrexham’s Racecourse Ground plans Talking points as Wales look to pip Croatia to Euro 2024 spot in final round Australia handle pressure as India come up short – Cricket World Cup uncovered

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Nothing says comfort food like a classic lasagne. It’s great for feeding a crowd, freezes well, and the leftovers will keep you happy for days. With rich ragu, tender pasta and a golden, bubbling cheese crust, it delivers on the three pillars of good Italian home cooking – and in just 90 minutes, to boot. Cut corners at your peril – making the ragu and the bechemel from scratch is worth the extra elbow grease. Classic lasagne A classic Italian dish – great for lunch or dinner. Recipe by: Aldi Serves: 4 Prep time: 20 minutes | Cooking time: 70 minutes Ingredients: 500g steak minced beef 1 large onion 1 stick celery 1 red pepper 2 cloves garlic 400g tin chopped tomatoes 2 tsp paprika 2 tsp pesto 1 tsp dried oregano 25g tomato puree 25ml olive oil 1 beef stock cube 6 sheets lasagne pasta 50g plain flour 60g butter 650ml semi skimmed milk 100g soft cheese 1 tsp English mustard 80g grated mature cheddar cheese Sea salt, white and black pepper Method: Peel, halve and finely chop the onion. Peel and mince the garlic. Wipe the celery and finely chop. Finely chop the red pepper, discarding any pith or seeds. Heat the oil in a large saucepan. Add the onions, garlic, pepper and the celery. Sauté for a few minutes, then add the mince and brown. Add the tinned tomatoes and crumble over the stock cube. Add the pesto, paprika, tomato purée, oregano and season with some salt and plenty of black pepper. Bring to the boil, then turn down to a simmer. Cook for 20 minutes, without a lid, stirring occasionally. Pre-heat the oven to 200C/400F/gas mark 6. Meanwhile, make the white sauce. In a medium saucepan melt the butter. Then add the flour and cook for a minute. Add the milk, white pepper and the mustard. Slowly bring to the boil, stirring as you cook. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese until you have a smooth, thick sauce. Put half the meat mixture in the bottom of the dish, then lay 3 slices of the pasta on top in a line. Pour over half the white sauce. Sprinkle over half the grated cheese. Then repeat with the remaining ingredients. Bake in the oven for 40 minutes until browned. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook

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