The fall-out from Uefa’s plans to reinstate Russian underage teams to European competition is causing a huge split within the governing body, putting president Aleksander Ceferin under immense pressure to “revisit” the issue at this week’s Executive Committee meeting. The controversy has already caused the confederation vice-president Karl-Erik Nilsson to resign as boss of the Swedish Sports Confederation and led Denmark to become the latest association to say they will not play Russian sides to go with England, Ireland and Ukraine. The Independent has been told that there is tension within some national associations that didn’t immediately reject the idea out of hand. There is similarly huge dissatisfaction among other federations for the manner in which the issue was raised by Uefa at the last meeting, with Ceferin simply bringing it up under “any other business” – according to one source – with “no prior notice”. There was huge surprise at this, and it has been viewed with the context of Fifa’s decision to do the same. That has caused Uefa to bring it onto the agenda for Tuesday’s ExCo meeting, where it will also be confirmed that Euro 2028 is going to the United Kingdom and Ireland. Various sources have insisted the Russia decision could be amended, such is the strength of feeling around it. Senior national and club teams nevertheless remain banned regardless, as has been the case since February 2022. A statement on 26 September said: “Uefa was the first sports body to react to the war in Ukraine and took decisive action in February 2022 - suspending all Russian teams from its competitions, removing events scheduled in Russia like the Uefa Champions League final in Saint Petersburg and the Uefa Super Cup in Kazan, and cancelling its sponsorship contract with Gazprom. “However, Uefa is also aware that children should not be punished for actions whose responsibility lies exclusively with adults and is firmly convinced that football should never give up sending messages of peace and hope. “It is particularly aggrieving that, due to the enduring conflict, a generation of minors is deprived of its right to compete in international football. For these reasons, the Uefa Executive Committee has decided that Russian teams of minor players will be readmitted to its competitions in the course of this season. In this respect, the Executive Committee has asked the Uefa administration to propose a technical solution that would enable the reinstatement of the Russian U17 teams (both girls and boys) even when draws have already been held. “All matches of the Russian teams shall be played without the country flag, anthem, national playing kit and not on the Russian territory. “At the same time, the Executive Committee reiterated its condemnation of Russia’s illegal war and confirmed that the suspension of all other teams of Russia (clubs and national teams) will remain in force until the end of the conflict in Ukraine.” Read More FIFA set to approve letting Russian youth soccer national teams return to competition UK and Ireland set to host Euro 2028 after Turkey withdraw bid European soccer body UEFA's handling of Russia and Rubiales invites scrutiny on values and process

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There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce,” says chef Jeremy Pang. “Originating from Hainanese Chinese descendants, the dish can be seen as a cross between a Malaysian nasi lemak and a Japanese katsu curry.” Curry sauce and rice Serves: 2 Ingredients: 2 cups of jasmine rice 2 cups of water 1 onion, finely diced ½ thumb-sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 3 green chillies, pierced with the tip of your knife 1 potato, peeled and cut into 5cm chunks 300ml chicken stock 200g okra (swapsies: green beans), cut into 3-4cm lengths Vegetable oil For the sauce: 150ml coconut milk 1 tbsp sambal (swapsies: chilli bean sauce/toban jiang) 1 tbsp light soy sauce ½ tsp salt For the spices: 2 star anise 1 cinnamon stick 1½ tbsp curry powder Method: 1. Wash the rice at least three times. Place in a bowl and run under cold water, gently moving the rice grains between the tips of your fingers. Pour the rice through a sieve in between each wash, until the water runs clear. Sieve one last time and set aside. 2. Mix the sauce ingredients together in a jug. 3. Build your wok clock: start at 12 o’clock with the rice, followed by the onion, ginger and garlic, the spices, green chillies, potato, the sauce, chicken stock and lastly the okra. 4. Place the rice in a saucepan with the measured water. Cover with a tight-fitting lid, place on a medium-high heat and bring to a vigorous boil. Then reduce the heat to low and simmer with the lid on for 12-15 minutes until the liquid has evaporated to the point where you start to see air pockets form in between some of the rice grains. Replace the lid, turn the heat off and leave the rice to sit for another 15 minutes or so until ready to serve. 5. Once the rice is cooking, heat one to two tablespoons of vegetable oil in a saucepan to a medium heat, add the onion and fry for two to three minutes. Add the ginger and garlic and fry for a minute or so. Then add all the spices together, the green chillies and potato in turn, frying for about a minute after each addition. Pour in a quarter of the sauce and bring to a vigorous boil. Add another quarter of the sauce and again bring to a boil, then repeat this process until all the sauce has been added. Bring to a boil once again, pour in the chicken stock and cook on a medium heat for 20 minutes. Then add the okra and cook for five to 10 minutes before serving with the rice. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? How to make Thai favourite lemongrass chicken stir-fry

Lionel Messi made his MLS debut Friday night, as Inter Miami took on Cruz Azul in the Leagues Cup. While everyone is sure to be discussing the finish of the match, where Messi came on and won it with a free kick in extra time, another moment caught out eye. Miami forward Robbie Robinson was struggling with the heat and humidity and could be seen throwing up on the pitch.