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Megan Rapinoe will represent the US women’s national team for the last time on September 24, when the American side hosts Colombia at Soldier Field.

The Champions League is nearly upon us for the new 2023/24 season, as treble-winners Manchester City try to retain their crown as the kings of Europe following their 1-0 win over Inter Milan in Istanbul in June. For the final time before the competition takes on a new format next season, 32 teams will be split into eight groups of four. Each group will contain one team from each of the four seeded pots, and clubs from the same national league will not be drawn together in the same group. Pot 1 will consist of the Champions League winners, the Europa League winners and six domestic champions of the highest ranked leagues. The remaining pots will be decided by Uefa’s club coefficient rankings. The final will take place at London’s Wembley Stadium on 1 June 2024. When is the Champions League draw? The draw for the group stage will take place in Monaco on Thursday 31 August, at 5pm BST. Which clubs have already qualified? There are 29 clubs already qualified for the Champions League group stage, and three play-offs still to be decided. England: Arsenal, Manchester City, Manchester United, Newcastle United Spain: Atletico Madrid, Barcelona, Real Madrid, Real Sociedad, Sevilla Germany: Bayern Munich, Borussia Dortmund, Leipzig, Union Berlin Italy: Inter Milan, Lazio, AC Milan, Napoli France: Lens, Paris Saint-Germain Portugal: Benfica, Porto, Braga Netherlands: Feyenoord Austria: Salzburg Scotland: Celtic Serbia: Red Star Belgrade Switzerland: Young Boys Turkey: Galatasaray Ukraine: Shakhtar Donetsk Who are still in the play-offs? PSV Eindhoven 2-2 Rangers, AEK Athens 0-1 Antwerp, Copenhagen 1-0 Rakow Czestochowa. What are the Champions League group stage dates? Matchday 1: 19/20 September 2023Matchday 2: 3/4 October 2023Matchday 3: 24/25 October 2023Matchday 4: 7/8 November 2023Matchday 5: 28/29 November 2023Matchday 6: 12/13 December 2023 Read More On this day in 2015: Manchester City sign Kevin De Bruyne for club-record fee Chelsea’s Academy stars can rise to Carabao Cup challenge – Mauricio Pochettino Atletico Madrid run riot in demolition of Rayo Vallecano Vinicius Jr facing lay-off after hamstring injury Points can’t mask Man United’s muddled start to Ten Hag’s second season Liverpool lucky with availability of centre-backs this season – Jurgen Klopp

Tottenham suffered their first on-pitch setback of the Ange Postecoglou era after they exited the Carabao Cup in the second round at Fulham after Davinson Sanchez crucially had an effort saved in a 5-3 defeat on penalties. Richarlison had opened his account for the season to cancel out a 19th-minute own-goal from Micky van de Ven, which had given the hosts a deserved half-time advantage despite being without boss Marco Silva, who was serving a touchline ban. No further goals were forthcoming and the 1-1 scoreline at 90 minutes meant spot-kicks were required and after five successful penalties a low effort from Sanchez which was saved by Marek Rodak proved the difference. Kenny Tete fired Fulham’s fifth penalty past Fraser Forster to book their place in the third round and leave Tottenham with only one realistic option of trying to end their trophy drought, which stretches back to 2008. Both of these Premier League teams had exited this competition at the first opportunity last season, but 15 changes were made overall with Spurs making nine after entering at the second round stage for the first time since 2009. Fulham went with largely their first-choice back four and left-back Antonee Robinson created the opening opportunity when he burst past Sanchez and crossed to the back post, but Rodrigo Muniz headed wide. It was a sign of things to come from Sanchez, who had been expected to leave this summer but instead has moved up the defensive pecking order ahead of Eric Dier under Postecoglou. Sanchez continued to be troubled and was at fault for the opener in the 19th minute. Tom Cairney turned Sanchez inside out on the edge of the penalty area and his floated cross was deflected beyond Forster by Spurs’ centre-back Van de Ven. Postecoglou had brought a feelgood factor back to Tottenham after a difficult first half of 2023, but the away fans at Craven Cottage turned their frustration to chairman Daniel Levy with chants calling for him to leave the club. Forster had to be alert soon after to deny Muniz’s snapshot before Spurs did finally threaten but Richarlison’s effort was blocked by Tim Ream and Ivan Perisic had a free-kick deflected wide. The lively Muniz went close again on the stroke of half-time with a header from Adama Traore’s cross, but Forster saved well to keep it 1-0. Spurs boss Postecoglou had still seen enough and teenage forward Dane Scarlett was introduced for Giovani Lo Celso. It had an immediate impact with Richarlison forcing Marek Rodak to tip over his deflected shot before Scarlett’s presence created a chance for Manchester United-linked Pierre-Emile Hojbjerg, who side-footed wide from 10 yards. The leveller did arrive with 56 minutes played and it was a moment to savour for Richarlison, who stooped low at the back post to head in Perisic’s cross for only his fourth goal for Tottenham since a £60m move last summer. Fulham were unhappy that Perisic was able to make the most of the hosts’ absent right-back Tete, who had to leave the pitch to get a new boot after a fine tackle on Scarlett moments earlier. The hosts improved after conceding with Bobby Decordova-Reid slicing wide from inside the area and substitute Harry Wilson had an effort blocked by Sanchez. Dejan Kulusevski and Son Heung-min were on by this point and Manor Solomon nearly won it for Spurs with a curled effort but Rodak saved, before Forster denied Wilson with his legs to ensure penalties were required. Fulham were picture perfect from 12 yards with Andreas Pereira, Raul Jimenez, Wilson, Joao Palhinha and Tete all able to score while Sanchez’s tame effort ensured Tottenham exited in the second round for the first time since 2005. Read More Who the so-called ‘big six’ still want before the transfer deadline James Maddison and new-look Tottenham impress in win at Bournemouth Mike Dean refused to send wrong decision to VAR as referee ‘is a mate’ Spurs face transfer talks deadlock over £40m Brennan Johnson move Ange Postecoglou makes winning start at home as Tottenham beat Manchester United Tottenham vs Manchester United LIVE: Latest Premier League updates

What the papers say Ivan Toney is looking rather popular right now, with The Independent reporting that Chelsea boss Mauricio Pochettino has his eyes set on the banned Brentford star. Toney’s forced football hiatus for betting breaches runs out in January, and it seems Chelsea are keen to snap up the one-cap England striker. Word on the sideline is that a deal could be struck in the frantic final days of the transfer window but Brentford would want a cool £80 millionfor the 27-year-old, who has two years left on his current deal with the Bees. Speaking of Chelsea, the Daily Mail reports that Arsenal has rebuffed an approach from the Blues for 23-year-old attacking midfielder Emile Smith Rowe. But Chelsea are said to still be eager for his signature, and may be willing to include players as a sweetener in any deal. Just across the road from Chelsea, there has been transfer activity at Craven Cottage. It is now up to Sevilla forward Lucas Ocampos to decide on a move to Fulham after The Telegraph reported that the two clubs have agreed on a deal for his switch. And the i says that Turkish side Besiktas may be willing to give Manchester United striker Mason Greenwood a chance to revive his career after United announced last week that club and player had mutually agreed his future lies away from Old Trafford. Social media round-up Players to watch Hugo Ekitike: Sky Sports says West Ham are in talks with Paris St Germain over the 21-year-old striker. Nicolas Tagliafico: Manchester United have chased Lyon over a loan move for the 30-year-old defender, reports French outlet Le Parisien. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live On this day in 2015: Manchester City sign Kevin De Bruyne for club-record fee Andy Murray leads perfect day for Brits at US Open Injury withdrawal hands Carlos Alcaraz quick route into US Open second round

This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

What looks more stunning than the randomly swirling bands of dark chocolate in this loaf of white sweet bread? This style of braiding is known in many countries, and is used with different fillings as well,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Always an eye-catcher, it used to be a special treat on our Saturday afternoon coffee table. The rich spices and citrus zest in combination with chocolate make this truly a great braid for any special occasion.” Babka chocolate braid Serves: 15 Ingredients: For the dough: 190g bread flour 140g white spelt flour or plain flour, plus extra for dusting 6g instant yeast 1 pinch salt 40g caster sugar 180ml whole milk 1 medium egg 40g unsalted butter, softened Zest of 1 lemon Zest of 1 orange ½ tsp ground cardamom For the filling: 100g dark chocolate (54% or 70% cocoa solids, to taste) 60g unsalted butter 60g soft light brown sugar 2 tsp ground cinnamon ½ tsp ground cloves 30g cocoa powder Unsalted butter, melted, or apricot jam for glazing Method: 1. For the dough, put all the ingredients in a bowl and, using your hands or a stand mixer fitted with the dough hook, mix the ingredients until evenly distributed. Then knead the dough for several minutes until it has a smooth and silky texture. Cover with a tea towel or a plastic bag and leave to prove at room temperature for about one hour. Check with the poke test that the dough is ready. 2. Meanwhile, prepare the filling. Put the chocolate, butter and sugar into a pan and melt over low heat. Once liquid, take the pan off the heat and add the cinnamon, cloves and cocoa powder. It’s OK if the filling looks grainy. 3. Line a 950g loaf tin with baking paper. 4. On a lightly floured surface, roll out the dough to a rectangle measuring about 50 x 30cm. Spread the chocolate filling over the dough rectangle, leaving 2cms of the far short edge uncovered. Roll up the dough rectangle, starting at the near short edge. Seal the seam by pinching it. 5. Place the roll on a work surface with the seam facing down and, with a sharp knife, cut the roll lengthwise into halves. Twist the halves together to form a rope. You can do this starting at one end and twist this half of the roll, and then do the same for the other half; this way you don’t have to manipulate the whole length at once. 6. Place your hands palm down on the ends and, with a scooping movement, bring the ends to meet underneath the middle of yourrope. Transfer this into the lined tin, and cover with a tea towel or a plastic bag. Leave to prove for 30 minutes to one hour until the Babka is well risen and the dough starts to feel fragile; a gentle touch with a finger will leave a dent that only slowly recovers. 7. Preheat the oven to 170C fan/gas mark 5. 8. Bake the babka for 30-40 minutes. 9. Melt the butter for glazing or heat the apricot jam with a teaspoon of water. Brush the babka with melted butter or jam as soon as it is out of the oven. Leave to cool for about 15 minutes, then carefully remove from the tin and baking paper. 10. Let the babka cool completely before eating. Stored in an airtight container it will last for three days. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination Quick, moist and flavourful: Jurgen Krauss’s marble cake

Jurgen Krauss’s elimination from the 2021 Great British Bake Off caused such a scandal, Ofcom received 115 viewer complaints. The lovable German baker was seen as a top competitor, winning three star baker prizes before being booted off in the semi-finals. Nearly two years on, Brighton-based Krauss, 58, has no hard feelings – but he did see the uproar coming. “I had a feeling there would be complaints – a feeling that people would take it very seriously,” he says. But he still has only good things to say about the show, noting the “overwhelmingly positive reaction was quite amazing”, and crediting the experience with boosting his baking skills massively. He speaks particularly fondly about the period before the competition started, when the contestants were in a bubble and testing their recipes. “We had nine weeks to prepare one signature and one showstopper each week and submit the recipe – that was really a huge time for growth,” he says. He calls this a period of “non-stop new ideas, non-stop new processes”, adding with a wry laugh: “Most of the things I’d done in the tent I’d never done before, and some of them I’ve never done since, [and] I’m not sure I’ll ever do them again. It was tough – it was amazing.” Many of the bakes Krauss made on the show were inspired by his childhood in the Black Forest, Germany. This formed the start of his new cookbook, aptly called German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond. “During Bake Off, the briefs of all these signature bakes often included references to childhood that really reconnected me to my culinary home, to the Black Forest and the cooking of my parents, the things I liked to eat as a child or teenager, or while I was studying.” Some of Krauss’ favourite food memories growing up are from the period before Christmas. “My brother and I, we were always in the kitchen with my mother, we were always part of cooking and baking Christmas – the time before Christmas was always amazing,” he remembers. “It was fun, getting hands sticky in dough and tasting it all, and using ingredients like kirsch [brandy made from cherries]. I didn’t think much of it, being able to make cakes like cheesecakes or Linzer torter [a spiced tart that would kick off the Christmas period in Krauss’ household]. “But then much later, after the move to England [in 2003], I really took a deep dive into making bread. After 10 years or so, I really was craving German bread.” From apple marzipan tarts to the classic Black Forest gateau, Krauss’ book is an ode to his childhood and where he grew up. “Black Forest is an interesting region, because it has influences from France and Austria,” Krauss explains. “It had a varied history. It was Austrian for almost 200 years – you get dark breads, but rye isn’t such a dominant grain as it is in other German areas. That’s the Austrian influence – you get a lot more wheat and you get things like pancakes and dumplings, more than in other German areas, which is clearly inspired by the Austrian kitchen. “You have also a huge influence from France and Alsace in terms of day-to-day cooking, so it’s a bit of a conglomerate.” Despite its name, Krauss suggests the Black Forest gateau was actually invented in Dortmund – a city around five hours’ drive away from his home. “But it has become iconic because on the borders of the Black Forest in the Rhine Valley there are huge orchards and cherries grow very well there. Making kirsch has a long tradition, making fruit brandies has a long tradition in the Black Forest because of that.” Other recipes in the book include the Flammkuchen, or what Krauss describes as “kind of a Black Forest pizza”. “It’s an unleavened bread, so you could say it’s a matzah with sour cream on it, and you can put lardons on it, onions, or you can make it sweet with cinnamon sugar and apple slices. It’s really so easy – you can have it ready in 20 minutes, from start to finish. You just need to have an oven that goes really hot.” While the book is all about traditional German baking, Krauss has added the occasional modern twist. He says animal products are prominent in German cooking, “And they don’t run very strongly through my bakes in the book, because I wanted to make it appealing to a very wide audience. So I didn’t use lard, where a traditional Black Forest baker would probably use lard or lardons – things like that. I definitely scaled back on that. You would make dumplings or doughnuts in lard, you would fry them in lard – this sort of thing has lost its appeal over the last few years I think.” While he’s still known to many as “Jurgen from Bake Off”, Krauss says he’s come a long way since the show. “I feel much more in command of things,” he muses. “It feels a lot easier for me to change things. I got to a stage in bread baking where I can go fancy and know the outcome will be OK. I never had that with sweet things before Bake Off. “But now I can see how to change ingredients and how recipes work in general – so that’s a huge change.” ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More How to save money in the kitchen according to top chefs The chef who hated food as a child Discovering Sierra Leonean flavours in South London The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil

Manchester City signed Belgium international Kevin De Bruyne from Wolfsburg, on this day in 2015. City paid a then club-record fee, reported to be in the region of £54million, for a man who has been at the heart of what they have achieved since. The 24-year-old, who arrived in the Premier League as Germany’s footballer of the year, signed an initial six-year contract to launch the latest, spectacularly-successful phase of his career. Born in the Drongen district of Ghent, De Bruyne began his professional career at Genk and was a Belgian title-winner in 2010-11, prompting Chelsea to invest £6.7million in his services in January 2012, although he remained at his first club for the remainder of that campaign before joining Werder Bremen on a season-long loan deal. The midfield schemer finally made his Blues debut in a 2-0 Premier League victory over Hull in August 2013, providing the assist for Oscar’s opening goal in an impressive display. However, that proved to be one of only nine senior appearances for the club and he was sold to Wolfsburg in the January of the following year. I just want to win Kevin De Bruyne Speaking shortly before his £18million departure for the Bundesliga, then Chelsea boss Jose Mourinho said: “We know that Kevin didn’t adapt very well to the difficult life a Chelsea player has.” If English football had proved testing for the blossoming Belgian, he found his feet in style in Germany and returned to the Premier League as one of the most promising talents in the world game when he arrived at the Etihad Stadium. He said at the time: “I just want to win. I won two cups at Wolfsburg and I just want to keep on winning and I think here’s a good chance to win some titles with a team who have a lot of quality players.” That has proved something of an understatement. Since making his City debut as a substitute in a 1-0 league win at Crystal Palace on September 12, 2015, De Bruyne has helped the club win the Champions League, five Premier League titles, two FA Cups and the League Cup on five occasions. Twice named PFA footballer of the year, he has also been capped 99 times and scored 26 goals for Belgium, whom he has represented at three World Cup finals tournaments. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Andy Murray leads perfect day for Brits at US Open Injury withdrawal hands Carlos Alcaraz quick route into US Open second round Venus Williams knocked out by Greet Minnen in first round of US Open

Leicester manager Enzo Maresca hailed the contribution of veteran striker Jamie Vardy as the Foxes continued their flying start to the season with a 2-0 Carabao Cup victory at Tranmere. Second-half strikes from Wilfred Ndidi and former England international Vardy proved the difference as the Championship side ran out 2-0 victors against their League Two opponents. It was a sixth win out of six for Leicester in all competitions this season and saw 36-year-old Vardy open his account for the campaign after returning to the starting line-up. Maresca said: “I’m happy to continue in this competition and I’m happy for the players, especially the young players who don’t play every week. “I’ve been really happy with Jamie Vardy because when a striker scores they are always happy for them as well as the team. “He’s been performing well when he starts and as well when he’s been on the bench and his contribution has been amazing.” The Foxes enjoyed large amounts of possession in the opening stages of the second-round clash at Prenton Park and had a number of chances to open the scoring with Harry Winks coming the closest after seven minutes. But the 2016 Premier League champions did not have it all their own way with Rovers growing in confidence and, after defending resolutely for half an hour, created some decent openings through Dan Pike and Josh Hawkes. The deadlock was finally broken nine minutes after the break when Ndidi’s effort from the right side of the box found its way into the net via both posts, and just four minutes later Vardy put the result beyond doubt with a close-range header from an Ndidi cross. Further chances fell to the visitors as Rovers pushed forward with Vardy and Ndidi who were both foiled by Joe Murphy, a veteran of the meeting between these two in the final of this competition at Wembley 23-years ago. Maresca added: “I was not happy at half-time so made some changes and we’ve played six games in around 20 days and we have one more to go before the international break. “We’ve won six from six now and all the attention now turns to the game on Saturday before the international break when some of the players can conserve their energy.” Despite the defeat, Tranmere manager Ian Dawes was keen to focus on the positives from the encounter. He said: “We knew going into the game today that they don’t make many changes, they go really strong and the manager takes the competition seriously. “We knew we had to get our defensive organisation right and we knew we needed to limit their chances on goal and push up as the game went on. “We had to stifle the game a little bit, keep possession and then make opportunities ourselves and I thought we did that really well and it all went to plan and they probably scored the first goal when we were on top. “We’ve got to be positive at the end of it, it still hurts getting beat and we obviously wanted to go through, but you’ve got to look at what they’ve got on the pitch. “You look at their team and they’ve still got Premier League players in their team and taking things into context we can be nothing but positive and we have to take that into Saturday against Wrexham.”

Republic of Ireland women’s coach Vera Pauw will not have her contract renewed when her current deal expires this week. The Football Association of Ireland board has decided it does not want to retain the Dutchwoman’s services despite leading the country to their first World Cup this year. “On behalf of the Football Association of Ireland, we would like to thank Vera for her hard work and commitment over the past four years and wish her well for the future,” said FAI chief executive Jonathan Hill. “In particular, I wish to acknowledge the role she played in leading Ireland to the FIFA Women’s World Cup 2023 where our women’s team made history and inspired a nation.” Ireland failed to make the World Cup knockout stages after defeats to co-hosts Australia and Canada and a goalless draw with Nigeria. There were also reports of a strained relationship with captain Katie McCabe and in the build-up to the tournament Pauw was forced to address – and deny – long-standing allegations of “abusive and inappropriate” methods during her time as manager of Houston Dash. “The future is bright for women and girls’ football and our focus now is building upon the work done by Vera and the historic achievements of our women’s team, which we see as a platform to support the next phase of the journey for the team, and more broadly the development of women and girls’ football in this country,” added Hill.

Luton boss Rob Edwards knew the result was all that mattered as the Hatters went through to the third round of the Carabao Cup by beating League Two Gillingham at Kenilworth Road. The hosts led 2-0 at half-time thanks to goals from Jacob Brown and Alfie Doughty, before Jayden Clarke pulled one back early in the second period. Cauley Woodrow then put Town 3-1 in front before Tom Nichols scored late on, only for Luton to hang on. Edwards said: “We could only win by winning the game, the expectancy was obviously on us, it’s a little bit different to the last couple of games we’ve had, so I feel very pleased. “We had quite a lot of changes, tweaked the shape a little bit, and I liked a lot of what I saw. “It was a good start and I thought we built on it as well. “We controlled pretty much all of the first half, going 2-0 up was great, a brilliant goal from Alfie and we spoke at half-time about the next goal. “The next goal was really important and the game could really hinge on that. “They got it, they probably had five or 10 minutes then when we had to deal with it, but we still looked OK. “Cauley’s goal settled us down but then we controlled it again until the very last couple of minutes. “There’s probably a reason we lacked a bit of fluency tonight, but there were a lot of good things I saw.” Brown opened his Luton account after just two minutes with a low drive into the bottom corner, before Doughty hammered in a brilliant 25-yarder following a clever free-kick routine. After the break, Clarke raced away to pull one back, as Ashley Nadesan and Macauley Bonne missed great chances to level the scoring. Woodrow’s terrific volley restored Luton’s two-goal lead after 66 minutes, before Nichols’ header led to a nervy finale, Jonny Williams denied an equaliser by Tim Krul in stoppage time. Gills boss Neil Harris said: “I’m really proud of the group, that was a fantastic second half against a Premier League side and to put them under pressure shows the character and personality as at 2-0 down after 35 minutes, teams may have crumbled against this level of opposition, but we didn’t. “We regrouped at half-time and had a right go second half. “I’m disappointed with the first goal, the second goal is a worldie, Premier League standard from Alfie, and the third one is against the run of play, again Premier League standard. “To get back it at 2-1, 3-2, having pressure at the end, we just didn’t have that next goal in us. “We could have scored but they’re the margins that you need when you go against the top sides.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Andoni Iraola lauds David Brooks as Bournemouth make Carabao Cup progress Thomas Frank hails Ellery Balcombe after Brentford beat Newport on penalties Alex Neil delight as new signings help Stoke hammer Rotherham in Carabao Cup