Nathan Collins has given his backing to under-pressure Republic of Ireland manager Stephen Kenny as speculation over his future mounts. Ireland’s hopes of qualifying for the Euro 2024 finals were dealt a potentially fatal blow on Sunday evening when they were beaten 2-1 by Group B rivals the Netherlands in Dublin on a night when they simply had to win. Kenny, who is contracted until the end of the campaign, remained defiant after the final whistle as his critics sharpened their knives, but Brentford defender Collins is firmly behind the 51-year-old. Asked if he wanted the manager and his staff to stay, he said: “One hundred per cent. “I can’t put into words how much work they put in, every day and every hour, how many hours they watch other teams. Their whole lives have revolved around this week. “He has given me my chance, he has put me in and has had belief in me, he is putting confidence in me and all of them. I can’t speak highly enough.” Kenny replaced Mick McCarthy as manager in April 2020 after stepping up from the Under-21 ranks, and has since blooded a new generation of young players and attempted to play a more progressive brand of football. We can’t just let this now be it. We can’t just let it fade away. Republic of Ireland defender Nathan Collins However, while his team has won plaudits at times, positive results have been hard to come by and a return of five wins from 26 competitive games tells its own story. Defeat by the Dutch left Ireland with just three points from their first five games, 12 adrift of leaders France and six behind both the Netherlands, who have played a match fewer, and Greece. Collins said: “Obviously the table speaks for itself. We need to be proud of ourselves and go into the next game with a bit of pride and make amends for it. “We can’t just let this now be it. We can’t just let it fade away. We put in so much work. We have gotten so close, we might as well carry it on, take that next step to push on and get better and beat teams at home, finish teams off home and away, take our chances, learn from it and build a team who can beat anyone.” This month’s double-header – France in Paris last Thursday evening and the Dutch at the Aviva Stadium – always looked a big ask against teams ranked second and seventh in the world respectively. But where the Republic were beaten comfortably at the Parc des Princes, where they lost 2-0, they led Ronald Koeman’s Netherlands courtesy of Adam Idah’s early penalty and might have increased their advantage before Cody Gakpo levelled from the spot and set the stage for substitute Wout Weghorst to win it after the break. Collins said: “Everyone knows we were close with that performance. Putting in a performance against a top side like that, it’s very frustrating. It’s massively frustrating. “The lads put everything into it, we made them very uncomfortable, but they showed their quality and that is how they got their goal. We should have taken a few more chances in the first half and it would have been a different game. “But honestly, I am proud of that performance. We were good, we were strong, we were set-up well, but we didn’t put our chances away.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Pressure still on Wales despite narrow win over Fiji – Jonathan Humphreys Finn Russell certain Scotland can hit back from opening loss to South Africa Dallas Cowboys send message with dominant 40-0 victory over New York Giants

By Sergio Goncalves LISBON Keeping Lisbon's airport hub and safeguarding TAP's strategic role for Portugal will be key

LOVELAND, Colo.--(BUSINESS WIRE)--Jun 6, 2023--

The rugged AFC North is the only division with four winning teams and they’re playing each other in Week 11

It was a eulogy from Pep Guardiola about a midfielder. He reflected on the excellence he can show when in a deeper role and celebrated his goalscoring exploits. He said how keen he is to keep him and that the club hierarchy know that. He was hailing Ilkay Gundogan, understandably after a tour de force. Just as predictably, Kalvin Phillips was not the object of his affection. The German’s afternoon at Goodison Park brought two goals. The Englishman’s brought two minutes of football. One could be bound for Barcelona on a free transfer in a couple of months. The other still has five years left on his Manchester City contract. Perhaps, when Gundogan plays as majestically as he has against Leeds and Everton, it is unfair to compare anyone to him. Yet in effect, Guardiola had to when Rodri sat out the games against Sheffield United and Leeds; on each occasion, he opted for Gundogan to anchor the midfield. Phillips was supposed to be the specialist defensive midfielder. Instead, he is the specialist substitute. Rodri is the most overworked member of City’s squad, with 4104 minutes under his belt. It is in part because Phillips has been trusted with just 407. Some 55 games into City’s season, Phillips has started just two: against a Bristol City team in the Championship and a Southampton side bound for that division. Guardiola’s side lost at St Mary’s, in their worst performance of the season, in the Carabao Cup. A bit-part role is not explained purely by a shoulder injury in autumn. City have scored 92 league goals, but none with Phillips on the pitch; indeed, they have a negative goal difference during his outings. Leicester scored one, and came close to getting three, after Phillips’ introduction a month ago; the midfielder described his own performance as “a bit of a stinker”. Since then, votes of no confidence have come from Guardiola, with cameos that have begun so late that nothing could go wrong: he came on injury time against West Ham, with a three-goal lead, slightly earlier at Goodison, and with the same scoreline. Scan Phillips’ season and Guardiola often brings him on so late he is destined to be the no-impact substitute: he was also introduced in injury time against Borussia Dortmund. He got one minute against West Ham in August, three against Arsenal in February, four against Chelsea in January, nine at Southampton, 12 against Sevilla, 13 at Wolves. A total of 17 appearances feels deceptive; even then, 161 of his minutes have come in the FA Cup. He may be having the worst treble-winning season ever, remembered in part for Guardiola branding him overweight after the World Cup. And if many could envy the medal collection he may soon have, Phillips in a better state could be the endearing success story – the ‘Yorkshire Pirlo’ who was transformed by Guardiola’s hero Marcelo Bielsa, integral for England on their run to the final of Euro 2020. Now he seems an afterthought, City’s third-choice defensive midfielder – fourth-choice if John Stones’ reinvention puts him ahead of Phillips – getting token appearances and meaningless minutes. For a while, it was possible to take solace in history. Many a player has flourished in his second season under Guardiola, after belatedly adjusting to his complex demands. Yet, even without being automatic choices, they were not marginalised. Bernardo Silva’s maiden season brought 53 appearances; 35 of them were in the Premier League, where he played 1520 minutes. Thus far, Phillips has played 105. Riyad Mahrez’s debut campaign brought 1338 top-flight minutes, Jack Grealish’s 1917, Rodri’s 2488. Each kicked on thereafter but, seemed with the benefit of hindsight, it was apparent he had a part in the manager’s long-term plans. It seems less likely that Phillips does; 10 days ago, Guardiola refused to confirm he will be at the Etihad Stadium next season and said the £42m man had to earn his confidence. So far, he has not. All of which feels more damning given Guardiola’s playing days and his status as the godfather of the midfielder. Rejection should be more painful. It could provide City with more of a problem, too. With Gundogan likely to go to Barcelona, with the prospect of another summer of interest from the Nou Camp in Silva, Phillips may present an unwanted problem; likely to be pursued elsewhere in the Premier League but adding to City’s need for reinforcements. As players of the calibre of Ronaldinho, Deco and Zlatan Ibrahimovic can testify, Guardiola can be swift to exile even the most distinguished; as Joao Cancelo knows to his cost, he can still be ruthless. Phillips faces a different form of public humiliation, embarrassed by the brevity of his contributions. He could finish the season with more medals than starts but, in a strange way, it would be a sign of how his move has gone wrong. Read More Man City being driven to title by man of the moment – and it’s not Erling Haaland It’s not necessary what he does – Pep Guardiola hits out at Everton’s Yerry Mina Kevin De Bruyne is Man City’s man for the big occasion but has he met his match?

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

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