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League One club Reading have been docked three points after failing to comply with an order designed to protect payments to staff. An independent disciplinary commission had ordered the Royals’ ownership to deposit a sum equal to 125 per cent of the club’s forecast monthly wage bill into a designated account by Tuesday. The commission had imposed the order after determining last month that the club had failed to pay player wages on time and in full on or around October 31 and November 30 last year, and on April 28 this year. As a result of those missed payments, the commission docked Reading one point, with a further three suspended, a sanction which has now been triggered by the failure to deposit the funds requested. An EFL statement said: “The EFL continues to acknowledge the negative impact sporting sanctions are having on the football club and remain extremely disappointed and frustrated at the club’s ownership to meet its ongoing obligations under EFL regulations. The League will continue to apply its rules in all circumstances deemed appropriate.” The club released their own statement confirming the activation of the three-point penalty, which concluded: “As communicated to our supporters previously, Mr Dai (Yongge, the club’s Chinese owner) is currently undertaking an ongoing process of seeking sources of stable external investment for the football club, with the aim of mitigating the risk of cashflow complications arising in future.” The latest points penalty means that the Royals fall to 21st position in the League One table. They have won two of their opening six matches but have now lost four points in total which leaves them in the relegation zone. Disillusioned Royals supporters have set up a fan group to protest the running of the club called Sell Before We Dai. And they issued a statement in response to the latest points deduction. The group’s spokesperson Nick Houlton said: “The hard work by the team and others at the club is being undermined by Dai Yongge’s continued failure to resolve the club’s affairs. Today’s announcement is a kick in the teeth for the team, staff and fans alike. “To breach these conditions immediately indicates serious liquidity issues going forward. We urge Dai to step up his search for a new owner and listen to offers. Only last month, the EFL specifically called out Dai Yongge, saying it was extremely frustrated at the consistent failures under his ownership. “Points deductions and transfer embargoes punish fans, not owners. We urge the EFL to concentrate on personally holding Dai Yongge to account for his continued mismanagement of the club. “As for the new season, we now find ourselves in the relegation zone as a result of one person’s repeated failure to manage the club’s affairs properly.” Read More The ex-Premier League player who has set his sights on conquering Mount Everest Reading fail to pay staff and players full salary due to ‘delay in regular funding’ Reading to go part-time after Women’s Super League relegation Harry Maguire’s mother hits out at ‘disgraceful’ criticism of England defender Man Utd punish Jadon Sancho over Erik ten Hag comments Jenni Hermoso among three Spain World Cup winners shortlisted for top FIFA award

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Here we have a great French classic made into a vegetarian treat,” says Michel Roux. “I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. “Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!” Vegetable tart tatin Serves: 4 Ingredients: 3 small heads of red chicory 3 small heads of yellow chicory 200g slender carrots, halved lengthways 300g kohlrabi, cut into batons 100g cauliflower florets or sprouting broccoli, halved 1 large onion, cut into wedges 2 tbsp olive oil 2 tbsp butter 2 tbsp caster sugar 1 red chilli, deseeded and sliced Leaves from 1 thyme sprig 350g puff pastry Flour, for dusting Salt and black pepper Method: 1. Preheat the oven to 220C/fan 200C/gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes. The vegetables should be partly cooked and have a little colour. 2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly. 3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Tagliolini with seafood “I love seafood, and pasta and shellfish are always a great combination,” says Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Serves: 2 Ingredients: 400g clams 500g mussels 2 tbsp olive oil 1 shallot, chopped 1 tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4 tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle Handful of herbs (parsley, chives, chervil), finely chopped Juice of 1 lemon Salt and black pepper Method: 1. Wash the clams and mussels well in cold water and discard any that are broken or don’t close when tapped. Remove any beards from the mussels. 2. Heat the olive oil in a large pan, add the shallot, fennel seeds and garlic and sweat until they start to colour. Add the clams, then the mussels. Pour in the pastis, cover the pan and cook for five to seven minutes until all the shells have opened. Take care not to overcook the shellfish. 3. Tip everything into a colander placed over a bowl, then pass the cooking liquid through a fine sieve or a strainer lined with muslin. Pick the flesh from the mussels and clams, leaving a few in the shell to use as a garnish. Tip the cooking liquor back into the pan, bring it to the boil and boil for five minutes. Add the prawns and crème fraiche, then, when the prawns have turned pink, add the picked mussels and clams. 4. Bring a pan of water to the boil and add two tablespoons of salt. Cook the pasta until al dente, then drain. Add the drained pasta to the pan of shellfish and stir well. Add the chopped herbs and garnish with some mussels and clams in shells. Season with lemon juice, salt and pepper, then serve at once. Almond and raspberry frangipani tart “I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Roux. “It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.” Serves: 6-8 Ingredients: For the pastry: 150g butter, softened 90g caster sugar 2 free-range eggs Pinch of salt 240g plain flour, plus extra for dusting 75g ground almonds For the almond cream: 200g butter, softened 200g caster sugar 200g ground almonds 2 tbsp plain flour 4 free-range eggs 1 tbsp dark rum or Ratafia (fruit-based liqueur) For the jam and fruit: 60g raspberry jam 250g raspberries To serve: Icing sugar Ice cream or chantilly cream Method: 1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer. 2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. 3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia. 4. Preheat the oven to 180C/fan 160C/gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top. 5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge. ‘Michel Roux At Home’ by Michel Roux (Seven Dials, £26). 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