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The fight for Premier League survival reaches its climax on Sunday with three clubs still scrapping for their top-flight lives. Two of Everton, Leicester and Leeds will join already-relegated Southampton in the Sky Bet Championship next season on what is set to be a dramatic final day of the campaign. Here, the PA news agency takes a look at what each club needs to happen if they are to avoid the drop. Everton Opposition: Bournemouth (h) Position: 17th Points: 33 Goal difference: -24 The equation is simple for the Toffees: win and their fears are over regardless of what happens elsewhere. Anything less could prove fatal. A draw would open the door for Leicester to leapfrog them on goal difference with a win, while Leeds could also overhaul them on goals scored with victory by three or more. However, Everton would be safe even in defeat if both the Foxes and Leeds failed to win. Leicester Opposition: West Ham (h) Position: 18th Points: 31 Goal difference: -18 Victory is the only option for Dean Smith’s men and even then, it might not prove enough. Leicester also need Everton not to win – defeat for the Toffees would keep them up by a point, while a draw at Goodison would edge City to safety on goal difference. Leeds Opposition: Tottenham (h) Position: 19th Points: 31 Goal difference: -27 Like the Foxes, Leeds must win and even then, they would have to keep their fingers crossed that both Everton and Leicester did not. In the event that Everton drew, they would need to make up three clear goals to leapfrog them. At the same time, Sam Allardyce’s men would have to achieve an improbable goal swing – they head into the weekend nine worse off – to edge past Leicester if they managed to beat West Ham. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Jack Nowell rules himself out of England’s World Cup plans Dean Smith feels Leicester have put pressure on Everton ahead of final-day scrap Newcastle striker Callum Wilson set for England recall

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Chris Bassitt became the American League’s second 15-game winner and the Toronto Blue Jays beat the Tampa Bay Rays 6-2 in a matchup of teams holding the top two AL wild-card positions

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