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Referees’ chief Howard Webb expressed his disappointment that VAR was unable to “rectify a clear error” following Luis Diaz’s disallowed goal for Liverpool against Tottenham. Miscommunication between video assistant referee Darren England and referee Simon Hooper led to the winger’s goal being wrongly ruled out for offside in a 2-1 Premier League defeat for the Reds on September 30. Audio of the incident was released in the aftermath and, speaking on an episode of ‘Match Officials Mic’d Up’ on Sky Sports on Tuesday, Professional Game Match Officials Limited technical director Webb admitted the situation was frustrating. Of course we’re all disappointed the VAR system didn’t step in and rectify a clear error PGMOL technical director Howard Webb “We took the unusual step of releasing the audio from this situation not long after it happened,” he said. “We wanted to show everybody what was very quickly pretty apparent to us, a human error and loss of concentration. “Of course we’re all disappointed the VAR system didn’t step in and rectify a clear error that we’d seen on the field with the disallowing of the goal. “Nobody’s more disappointed than the officials themselves, they take pride in their work and want to be a positive influence on the game, but of course in this situation it wasn’t the case.” Referees’ body PGMOL confirmed that new VAR communication guidelines would be applied. “One of the things we have to do is put things in place so that, should we have human error, it doesn’t have the damage or the impact that we saw on this occasion,” Webb added when asked about the language officials use. “One of the things that this has brought into sharp focus is the need to reiterate some of those communication protocols that are really valuable in VAR to prevent this kind of thing happening.” One of the talking points from the latest round of fixtures at the weekend was the decision not to send off Manchester City’s Mateo Kovacic for a challenge on Arsenal captain Martin Odegaard. The City midfielder was shown a yellow card before avoiding another shortly afterwards and Webb admitted Kovacic was “fortunate” to stay on the pitch. “I do (think he was),” he said. “I mean obviously the VAR can’t get involved, second yellows are something that the VAR is not able to get involved in, but I think he was an extremely fortunate player to stay on the field of play. “The referee – one of our best referees, one of the best referees in the world – Michael Oliver, will no doubt review that.” Read More David Beckham’s support ‘meant everything’ to Harry Maguire in testing times Harry Maguire cannot wait for Euro 2028 and is ‘hopeful’ to be in the squad On this day in 2019: England lose long unbeaten qualifying record in Prague LIV Golf fails in bid to be eligible for world ranking points Harry Kane dreaming of leading England to Euro 2028 glory on home soil I am a Tottenham fan – Harry Kane wants Spurs to win Premier League

I didn’t grow up eating crab, but I absolutely love the sweetness, which you can’t really get from any other seafood,” says former Bake Off winner Nadiya Hussain. “This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again.” Crab bhuna Serves: 4 Ingredients: Oil, for frying 4 cloves of garlic, crushed 2 red onions, finely diced 2 red peppers, finely diced 3 mild red chillies, finely diced 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g green beans, finely sliced 3 x 145g tins of shredded crab meat in brine, drained Large handful of chopped fresh coriander Method: 1. Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden. 2. Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left. 3. Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes. 4. Take off the heat, add the chopped coriander and mix through to serve. Saag aloo chicken jalfrezi “This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all,” says Hussain. “This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.” Serves: 4 Ingredients: Oil, for frying 3 dried red chillies 4 cloves of garlic, thinly sliced 400g tin of cream of tomato soup 1½ tsp salt 4 tbsps brown sauce 4 tbsp art masala mix 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin of potatoes, halved 200g cooked chicken 80g fresh baby spinach Handful of fresh coriander 2 spring onions, thinly sliced For the art masala mix: 28g cardamom pods 3g bay leaves 34g fennel seeds 100g cumin seeds or ground cumin 38g ground cinnamon 100g ground turmeric 44g chilli powder 200g curry powder Method: 1. To make the art masala mix, use a spice grinder. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Whack them in and blend to a fine powder, then pour out into a large bowl. Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well-blended. Now for the cinnamon. I prefer to use ground cinnamon as it’s readily available and will save you from having to crush something quite hard – why should we if we don’t need to? Add to the bowl and mix. Chuck in the ground turmeric and mix. Add the chilli powder and mix. Lastly, add the curry powder and give everything a good stir. Transfer into a jar or jars and you are ready to go! 2. Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown. 3. Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. 4. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan. Take off the heat and stir in the spinach until just wilted. 5. Serve the curry immediately with the coriander and spring onion sprinkled over. Milk fudge flapjack “This includes two of my favourite things and I have made their worlds collide,” says Hussain. “Flapjack – sticky, sweet and oaty – topped with a spiced Indian milk fudge. Why have one world when you can build a bridge between two?” Makes: 12 Ingredients: For the flapjack: 250g unsalted butter, plus extra for greasing the tin 180g golden syrup 180g caster sugar 500g porridge oats 2 tsp almond extract For the milk fudge: 60g unsalted butter 200ml double cream 60g caster sugar 6 cardamom pods 100ml condensed milk 250g semi-skimmed milk powder, blitzed in a processor to remove any lumps 100g toasted almond flakes Method: 1. For the flapjack, start by putting the butter, golden syrup and caster sugar into a pan and warming it all through until the butter has melted and sugar dissolved. Take off the heat. 2. Preheat the oven to 160C fan and line and grease the base and sides of a 20cm square cake tin. 3. Add the oats to a bowl, pour in the melted butter/sugar mix and add the almond extract. Stir the mixture till everything is well combined. Tip into the prepared tin and flatten, making sure to pat down so everything is well compressed. 4. Pop into the oven and bake for 30 minutes. When the flapjack is ready, it will be golden around the edges and lighter in the centre. Take out and leave to cool completely, then chill in the fridge so we have a firm base for our fudge to sit on. 5. For the milk fudge, put the unsalted butter, double cream and caster sugar into a pan and mix till the sugar has dissolved. 6. Crush the cardamom pods, remove the husks and crush the black seeds. Add to the sugar mix. Stir in and then add the condensed milk and semi-skimmed milk powder. Bring to a gentle simmer over a medium heat and keep stirring till the mixture is thick and coming away from the sides of the pan. 7. Spoon the mixture right on top of the flapjack and press into an even layer. Sprinkle over the toasted almond flakes and press them in. 8. Leave to cool in the tin and then leave to chill in the fridge. Cut into squares and they are ready. ‘Nadiya’s Simple Spices’ by Nadiya Hussain (Penguin Michael Joseph, £26). 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Whether he is still playing for England or enjoying a few pints and watching from the stands, Harry Maguire cannot wait for the European Championship to return to home soil in 2028. UEFA confirmed on Tuesday that the UK and Ireland’s bid to host the tournament had been approved, having gone into decision day unopposed following the withdrawal of Turkey. Six of the 10 venues at the five-nation event will be in England, just seven years on from Glasgow and London hosting matches at the pan-European edition. Gareth Southgate’s men went all the way to the Wembley final at rearranged Euro 2020 and defender Maguire cannot wait to experience another special summer in 2028. “Hopefully, I will be in the squad but, either way, I am sure I will be at the tournament,” the 30-year-old said. “I’ll either be in the stands with my mates having a few pints or in the squad, helping the lads. For sure, I’ll be supporting or playing, either way. “I’m a big fan of England and to have a tournament in this country… you know how the recent tournaments have gone in this country, it brings the country united. There’s a real buzz around the place. “I experienced playing in the final at Wembley against Italy, which was disappointing in the end, but it is a special place to be involved in when the team is playing well in our country.” Maguire went to Euro 2016 as a fan before breaking into the international set-up, going onto play a key role for Southgate’s team at three major tournaments. England can qualify for next year’s Euros over the coming week and intend to go through qualification process in 2028, when UEFA is understood to be reserving two host nation places for any team which does not make it on merit. “Qualifying for a major tournament is tough but also you have to look at it from a positive side,” 59-cap Maguire said ahead of the friendly against Australia and Euro 2024 qualifier at home to Italy. “If we don’t qualify for the major tournament, then we are not really there or ready to compete to win the tournament. “This nation now has been successful now for a 10-year period so we now need to start looking at winning these tournaments. “If we can’t get out of the qualifying group, we don’t deserve to be there. “It would be a nightmare scenario but on the other hand we have to play with great belief and confidence that we can get out of the group and qualify. “That’s what we will be looking to do. My eyes are not on ‘28 yet. “We’ve got a big Euros coming up next summer and one that we’re looking forward to.” Read More David Beckham’s support ‘meant everything’ to Harry Maguire in testing times On this day in 2019: England lose long unbeaten qualifying record in Prague LIV Golf fails in bid to be eligible for world ranking points Harry Kane dreaming of leading England to Euro 2028 glory on home soil I am a Tottenham fan – Harry Kane wants Spurs to win Premier League Massimo Luongo feels Australians secretly support Spurs under Ange Postecoglou