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Boss Unai Emery admitted Aston Villa got lucky after fighting back to beat AZ Alkmaar. Ollie Watkins’ winner put them on the brink of qualification in the Europa Conference League after a 2-1 home win. Yet, the fightback started in controversial fashion when Diego Carlos levelled after Boubacar Kamara had blazed over and referee Luis Godinho mistakenly awarded Villa a corner. Vangelis Pavlidis gave the hosts a deserved lead but last year’s semi-finalists are now facing an early exit. Villa are second, behind Legia Warsaw on head-to-head, and a point from their final two games will seal progress from Group E. Emery said: “It was a very good chance for Kamara, it was fantastic, but it was not a corner, it’s clear, and after this mistake we score. “I’m very happy because when we are winning a game like tonight we can understand this competition better and the processes we’re trying to build. “I’m very proud of our work in this competition. We’re getting better. “We scored one that was offside more or less. We have to accept the referee’s decision, always. “I’m very proud of our work in this competition. We’re getting better. AZ are a very good team. I’m very happy. The reaction when they scored the goal was fantastic.” Villa started brightly and Clement Lenglet headed in Leon Bailey’s cross – after Pavlidis blocked Watkins’ goalbound header – only for the winger to have been ruled offside. Yet the hosts lost their way as the half wore on, Pavlidis tried to lob Emi Martinez and Alkmaar finished on top with Pavlidis testing Martinez. It turned out the striker was just getting his eye in as he opened the scoring six minutes into the second half. Villa were caught out by Riechedly Bazoer’s ball over the top and Pavlidis outpaced Lenglet to beat Martinez. The hosts were not behind for long, though, when Diego Carlos nodded in Bailey’s corner – after the officials had missed it was Kamara who blazed over from six yards. Villa had the initiative and it was no surprise when Watkins popped up with the winner with nine minutes left, nodding in Douglas Luiz’s clever pass. Alkmaar boss Pascal Jensen said: “The interesting thing I was looking at was can we compete better in the first game (a 4-1 loss)? In Alkmaar we lost because we conceded two easy goals. “I was a bit shocked when we started off, we conceded an early goal and we were fortunate it was disallowed. We were very unfortunate to concede a corner which wasn’t, they scored from it and the whole stadium woke up. “I contacted the fourth official and I asked him and he said ‘I don’t know.’ I think in international competition VAR can come on the radio and help but he didn’t. With all the technology and extra eyes it shouldn’t be possible.” Read More ‘Great result’ cheers David Moyes as West Ham have another good European night Tottenham demands will benefit Brennan Johnson and Wales – Rob Page Ollie Watkins header seals win over AZ Alkmaar as Aston Villa eye last-16 spot Lucas Paqueta goal proves decisive as West Ham sink Olympiacos Katie Taylor ‘aware of what is at stake’ in Chantelle Cameron rematch Brighton complete double over Ajax to boost Europa League hopes

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This creation is heavily inspired by one of my favourite signature bakes in the Bake Off tent,” says Crystelle Pereira, who was a runner-up on the show in 2021. “I had made a focaccia during Bread Week, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel. “It went down a treat, and so I’ve transferred all of the same flavours and textures into crispy crostini – little bites of sweet and salty deliciousness.” Roasted grape, honey and feta crostini Ingredients: For the infused oil: 50ml olive oil 2 garlic cloves, grated ½ tablespoon dried thyme For the crostini: 240g black seedless grapes (about 24 grapes) 200g feta 10 walnuts, skin on 1 small baguette 1½ tablespoons runny honey ¼ fresh fennel bulb, thinly sliced (optional) A bunch of fresh thymea pinch of fine sea salt and ground black pepper Method: 1. Preheat the oven to 180C fan/400F/gas mark 6. 2. First make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside. 3. Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways. 4. Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper and a tiny pinch of salt and blend until completely smooth. 5. Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside. 6. Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7–10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through. 7. To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straight away. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer

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