Leicester boss Dean Smith knows he will have fulfilled a “big ask” if he can guide his side to Premier League survival on Sunday. The Foxes must beat West Ham at the King Power Stadium and hope Everton do not win against Bournemouth if they are to avoid relegation to the Championship. Smith was parachuted into an eight-game SOS mission following Brendan Rodgers’ sacking at the beginning of April but has recorded just one victory from his first seven games and accepts that his side have not done as well as he thought they would. The 52-year-old has experience of producing the great escape as he led Aston Villa to seven points from their final four games of the 2019/20 season to beat the drop and says something similar would be required. Smith said: “When you first come in you look at games and I looked at Man City, Liverpool and Newcastle and knew they were going to be tough to get points out of. I expected us probably to win our home games and nick points away from home, with probably the exception of Liverpool. “We are a few points short of where I expected to be and that’s why it has come down to the last one. “This would be a very proud day if we do it, but we have to win our game and rely on other results. Each escape will have its own merits, the one at Villa with four games to go was seven points. That in itself was a big ask, this has been a big ask and hopefully we can do it.” It is only two years ago since Leicester were winning the FA Cup and fighting for Champions League qualification, but they have dropped quickly after having to balance the books in the league. And Smith says that shows just how tough the league can be for those outside the traditional ‘big six’. “This league is precarious. You’ve got to have really good models now to stay in the league,” he said. “You look at Brighton and Brentford, two really good models of clubs, one I know very well because I worked there. “It is hard. You need the finance behind it but it’s not just about finance as you can see in Brentford’s case. “There are many different ways to stay in the league but it’s a real tough league. Very quickly you can go and lose two or three games on the spin. All of a sudden that just drains the confidence of players.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Rob Edwards relieved to hear skipper Tom Lockyer is doing okay after Luton win Roberto De Zerbi wants to help Jason Steele follow Lewis Dunk into England squad Pep Guardiola has no concerns about ‘scoring machine’ Erling Haaland

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Jordan Henderson has apologised to the LGBTQ+ community after the former Liverpool captain’s move to Saudi Arabia. The England international, who joined Steve Gerrard’s Al-Ettifaq this summer in a £12m move, has been a vocal supporter of the community and campaigns to support its inclusion in the sport. Henderson, who has been a leading voice in the Rainbow Laces campaign and has worn a rainbow armband when captaining Liverpool, caused controversy this summer with his move to Saudi Arabia, where homosexuality is illegal. “I can understand the frustration [from the LGBTQ+ community],” Henderson told The Athletic. “I can understand the anger. I get it. All I can say around that is that I’m sorry that they feel like that. My intention was never, ever to hurt anyone. My intention has always been to help causes and communities where I felt like they have asked for my help . Henderson was one of three Liverpool players to move to the Saudi Pro League, with Fabinho signing for Al-Ittihad and Roberto Firmino linking up with Al-Ahli as a free agent. The 33-year-old, who is yet to score for Al-Ettifaq, has helped Gerrard’s side to a positive start, currently sitting fifth in the table after five games. Henderson was cautious when pushed about future involvement in the Rainbow Laces campaign, highlighting the prospect that it could “disrespect the religion and culture in Saudi Arabia”. Henderson also insisted his move to the Saudi Pro League will have a positive impact, but stopped short of predicting any meaningful change. “I think people know what my views and values were before I left and still do now. And I think having someone with those views and values in Saudi Arabia is only a positive thing. I can’t promise anything, but what I can do is sit here and say I have my values and beliefs,” Henderson added. “I’m comfortable knowing exactly what I am and exactly what I stand for. But I get and I can accept not everyone’s going to get that. So that’s why I can only apologise to those people if they feel like that.” Read More Football rumours: Al-Ittihad set to make record £215m bid for Mohamed Salah What Mohamed Salah’s dressing room speech says about Liverpool future Liverpool reinvented as midfield shuffle hints at Jurgen Klopp’s past

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“I love the sticky sound this steamy pasta makes as you stir through pumpkin, walnuts and blue cheese until it forms a creamy sauce,” says chef Donal Skehan. “It’s proper autumnal food – seek out smaller, sweeter pumpkins with interesting textures and skin colours; they are far more flavourful than the regular large orange ones.” Autumn pasta with blue cheese and nuts Serves: 4 Ingredients: 1 pumpkin or autumn squash (about 1kg), peeled, deseeded and sliced 3-4 sprigs of thyme 1 tbsp olive oil 1 tbsp salted butter 2 onions, thinly sliced 350g pasta shapes, such as conchiglie or rigatoni 100g blue cheese 75g walnuts, toasted and roughly crushed Sea salt and freshly ground black pepper Best-quality extra virgin olive oil, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6. 2. Place the pumpkin on a large baking sheet with the thyme sprigs and toss in the olive oil until all the pieces are coated. Season generously with salt and pepper. Roast in the oven for 40 minutes, or until tender and caramelised at the edges. Once cooked, keep warm. 3. While the pumpkin cooks, place a large heavy-based frying pan (skillet) over a medium-high heat and add the butter. Add the onions and season generously, tossing to coat completely in the melted butter. Reduce the heat and cook gently until the onions are sweet and caramelised, about 10-15 minutes. 4. Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and generously season with salt. Once boiling, add the pasta and cook until al dente. Drain and reserve a cup of the starchy cooking water for use in the sauce. 5. Increase the heat back up under the pan with the onions, then add the reserved pasta water and bring to a steady simmer. Meanwhile, mash half the cooked pumpkin and add this to the onions. Crumble in almost all of the blue cheese (keep a little back to serve) and stir until you have a smooth, creamy sauce. Working quickly, add the pasta to the pan and stir through until completely coated. 6. Serve the pasta hot in warmed plates topped with the remaining pumpkin slices and blue cheese. Sprinkle with toasted crushed walnuts and top with a generous drizzle of the best-quality extra virgin olive oil you have to hand and a last seasoning of sea salt and black pepper. One-pot Moroccan-style meatballs “There are some recipes that are ideal for making ahead of time and seem to improve in flavour once you plonk them in the fridge for an overnight stay. This is particularly true of a tomato-based meatball stew like this one,” says Skehan. “The spices have an opportunity to mingle with the lamb, the harissa paste has time to develop the deep hum of heat in the sauce, and you are left with a pot of something truly special. “Make these meatballs while you have time on a Sunday night, and all you have to do to make a meal of them is serve them at the table with rice or couscous, and maybe some flatbreads.” If you don’t have a slow cooker, make this in a casserole dish and cook, uncovered, in an oven preheated to 160C/140C fan/320F/gas 3 for one hour. Serves: 4 Ingredients: 450g minced lamb ½ red onion, finely chopped 2 garlic cloves, crushed 1 medium free-range egg 2 tsp ras el hanout 30g fresh white breadcrumbs 1 tbsp finely chopped flat-leaf parsley 2 tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 1 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, finely chopped 1 heaped tbsp harissa paste Grated zest of 1 lemon 400g tin chopped tomatoes 100ml chicken stock 400g tin chickpeas, drained and rinsed To serve: Handful of flat-leaf parsley, chopped Couscous, steamed Greek yoghurt Flatbreads, charred and torn Method: 1. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. 2. Heat the two tablespoons of oil in a frying pan or using the sauté function on the slow cooker and brown the meatballs all over. Transfer to a plate. 3. Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more. 4. Transfer to the slow cooker (if you’re not already using it), then add the meatballs. Pour over the chopped tomatoes and stock. 5. Season well and cook on high for four hours, then add the chickpeas and cook for a further 30 minutes. If the sauce is too juicy at the end, remove the meatballs and reduce to your liking in a pan or using the sauté function on your slow cooker. 6. Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. Irish coffee, hazelnut and chocolate tiramisu Tiramisu is one of Skehan’s “go-to desserts to feed a crowd”. He says: “This version is the latest twist and an homage to that favourite after-dinner treat: Irish coffee topped with whipped cream.” Serves: 6 Ingredients: 400ml double cream 250g mascarpone 4 tbsp caster sugar 75ml Baileys 300ml strong coffee 75ml whiskey 200g Savoiardi sponge fingers 100g hazelnuts, toasted and roughly crushed in a pestle and mortar 75g dark chocolate, grated Method: 1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside. 2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate. 3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days. ‘Home Kitchen: Everyday Cooking Made Simple And Delicious’ by Donal Skehan (Yellow Kite, £25). Read More Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word

IRVINE, Calif.--(BUSINESS WIRE)--Jun 20, 2023--

Bed-ridden as a teenager with rheumatoid arthritis, James Lowe has taken an unlikely route to lining up for Ireland against his native New Zealand in the...