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This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

Jurgen Krauss’s elimination from the 2021 Great British Bake Off caused such a scandal, Ofcom received 115 viewer complaints. The lovable German baker was seen as a top competitor, winning three star baker prizes before being booted off in the semi-finals. Nearly two years on, Brighton-based Krauss, 58, has no hard feelings – but he did see the uproar coming. “I had a feeling there would be complaints – a feeling that people would take it very seriously,” he says. But he still has only good things to say about the show, noting the “overwhelmingly positive reaction was quite amazing”, and crediting the experience with boosting his baking skills massively. He speaks particularly fondly about the period before the competition started, when the contestants were in a bubble and testing their recipes. “We had nine weeks to prepare one signature and one showstopper each week and submit the recipe – that was really a huge time for growth,” he says. He calls this a period of “non-stop new ideas, non-stop new processes”, adding with a wry laugh: “Most of the things I’d done in the tent I’d never done before, and some of them I’ve never done since, [and] I’m not sure I’ll ever do them again. It was tough – it was amazing.” Many of the bakes Krauss made on the show were inspired by his childhood in the Black Forest, Germany. This formed the start of his new cookbook, aptly called German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond. “During Bake Off, the briefs of all these signature bakes often included references to childhood that really reconnected me to my culinary home, to the Black Forest and the cooking of my parents, the things I liked to eat as a child or teenager, or while I was studying.” Some of Krauss’ favourite food memories growing up are from the period before Christmas. “My brother and I, we were always in the kitchen with my mother, we were always part of cooking and baking Christmas – the time before Christmas was always amazing,” he remembers. “It was fun, getting hands sticky in dough and tasting it all, and using ingredients like kirsch [brandy made from cherries]. I didn’t think much of it, being able to make cakes like cheesecakes or Linzer torter [a spiced tart that would kick off the Christmas period in Krauss’ household]. “But then much later, after the move to England [in 2003], I really took a deep dive into making bread. After 10 years or so, I really was craving German bread.” From apple marzipan tarts to the classic Black Forest gateau, Krauss’ book is an ode to his childhood and where he grew up. “Black Forest is an interesting region, because it has influences from France and Austria,” Krauss explains. “It had a varied history. It was Austrian for almost 200 years – you get dark breads, but rye isn’t such a dominant grain as it is in other German areas. That’s the Austrian influence – you get a lot more wheat and you get things like pancakes and dumplings, more than in other German areas, which is clearly inspired by the Austrian kitchen. “You have also a huge influence from France and Alsace in terms of day-to-day cooking, so it’s a bit of a conglomerate.” Despite its name, Krauss suggests the Black Forest gateau was actually invented in Dortmund – a city around five hours’ drive away from his home. “But it has become iconic because on the borders of the Black Forest in the Rhine Valley there are huge orchards and cherries grow very well there. Making kirsch has a long tradition, making fruit brandies has a long tradition in the Black Forest because of that.” Other recipes in the book include the Flammkuchen, or what Krauss describes as “kind of a Black Forest pizza”. “It’s an unleavened bread, so you could say it’s a matzah with sour cream on it, and you can put lardons on it, onions, or you can make it sweet with cinnamon sugar and apple slices. It’s really so easy – you can have it ready in 20 minutes, from start to finish. You just need to have an oven that goes really hot.” While the book is all about traditional German baking, Krauss has added the occasional modern twist. He says animal products are prominent in German cooking, “And they don’t run very strongly through my bakes in the book, because I wanted to make it appealing to a very wide audience. So I didn’t use lard, where a traditional Black Forest baker would probably use lard or lardons – things like that. I definitely scaled back on that. You would make dumplings or doughnuts in lard, you would fry them in lard – this sort of thing has lost its appeal over the last few years I think.” While he’s still known to many as “Jurgen from Bake Off”, Krauss says he’s come a long way since the show. “I feel much more in command of things,” he muses. “It feels a lot easier for me to change things. I got to a stage in bread baking where I can go fancy and know the outcome will be OK. I never had that with sweet things before Bake Off. “But now I can see how to change ingredients and how recipes work in general – so that’s a huge change.” ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More How to save money in the kitchen according to top chefs The chef who hated food as a child Discovering Sierra Leonean flavours in South London The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil

What looks more stunning than the randomly swirling bands of dark chocolate in this loaf of white sweet bread? This style of braiding is known in many countries, and is used with different fillings as well,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Always an eye-catcher, it used to be a special treat on our Saturday afternoon coffee table. The rich spices and citrus zest in combination with chocolate make this truly a great braid for any special occasion.” Babka chocolate braid Serves: 15 Ingredients: For the dough: 190g bread flour 140g white spelt flour or plain flour, plus extra for dusting 6g instant yeast 1 pinch salt 40g caster sugar 180ml whole milk 1 medium egg 40g unsalted butter, softened Zest of 1 lemon Zest of 1 orange ½ tsp ground cardamom For the filling: 100g dark chocolate (54% or 70% cocoa solids, to taste) 60g unsalted butter 60g soft light brown sugar 2 tsp ground cinnamon ½ tsp ground cloves 30g cocoa powder Unsalted butter, melted, or apricot jam for glazing Method: 1. For the dough, put all the ingredients in a bowl and, using your hands or a stand mixer fitted with the dough hook, mix the ingredients until evenly distributed. Then knead the dough for several minutes until it has a smooth and silky texture. Cover with a tea towel or a plastic bag and leave to prove at room temperature for about one hour. Check with the poke test that the dough is ready. 2. Meanwhile, prepare the filling. Put the chocolate, butter and sugar into a pan and melt over low heat. Once liquid, take the pan off the heat and add the cinnamon, cloves and cocoa powder. It’s OK if the filling looks grainy. 3. Line a 950g loaf tin with baking paper. 4. On a lightly floured surface, roll out the dough to a rectangle measuring about 50 x 30cm. Spread the chocolate filling over the dough rectangle, leaving 2cms of the far short edge uncovered. Roll up the dough rectangle, starting at the near short edge. Seal the seam by pinching it. 5. Place the roll on a work surface with the seam facing down and, with a sharp knife, cut the roll lengthwise into halves. Twist the halves together to form a rope. You can do this starting at one end and twist this half of the roll, and then do the same for the other half; this way you don’t have to manipulate the whole length at once. 6. Place your hands palm down on the ends and, with a scooping movement, bring the ends to meet underneath the middle of yourrope. Transfer this into the lined tin, and cover with a tea towel or a plastic bag. Leave to prove for 30 minutes to one hour until the Babka is well risen and the dough starts to feel fragile; a gentle touch with a finger will leave a dent that only slowly recovers. 7. Preheat the oven to 170C fan/gas mark 5. 8. Bake the babka for 30-40 minutes. 9. Melt the butter for glazing or heat the apricot jam with a teaspoon of water. Brush the babka with melted butter or jam as soon as it is out of the oven. Leave to cool for about 15 minutes, then carefully remove from the tin and baking paper. 10. Let the babka cool completely before eating. Stored in an airtight container it will last for three days. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination Quick, moist and flavourful: Jurgen Krauss’s marble cake

Manchester City signed Belgium international Kevin De Bruyne from Wolfsburg, on this day in 2015. City paid a then club-record fee, reported to be in the region of £54million, for a man who has been at the heart of what they have achieved since. The 24-year-old, who arrived in the Premier League as Germany’s footballer of the year, signed an initial six-year contract to launch the latest, spectacularly-successful phase of his career. Born in the Drongen district of Ghent, De Bruyne began his professional career at Genk and was a Belgian title-winner in 2010-11, prompting Chelsea to invest £6.7million in his services in January 2012, although he remained at his first club for the remainder of that campaign before joining Werder Bremen on a season-long loan deal. The midfield schemer finally made his Blues debut in a 2-0 Premier League victory over Hull in August 2013, providing the assist for Oscar’s opening goal in an impressive display. However, that proved to be one of only nine senior appearances for the club and he was sold to Wolfsburg in the January of the following year. I just want to win Kevin De Bruyne Speaking shortly before his £18million departure for the Bundesliga, then Chelsea boss Jose Mourinho said: “We know that Kevin didn’t adapt very well to the difficult life a Chelsea player has.” If English football had proved testing for the blossoming Belgian, he found his feet in style in Germany and returned to the Premier League as one of the most promising talents in the world game when he arrived at the Etihad Stadium. He said at the time: “I just want to win. I won two cups at Wolfsburg and I just want to keep on winning and I think here’s a good chance to win some titles with a team who have a lot of quality players.” That has proved something of an understatement. Since making his City debut as a substitute in a 1-0 league win at Crystal Palace on September 12, 2015, De Bruyne has helped the club win the Champions League, five Premier League titles, two FA Cups and the League Cup on five occasions. Twice named PFA footballer of the year, he has also been capped 99 times and scored 26 goals for Belgium, whom he has represented at three World Cup finals tournaments. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Andy Murray leads perfect day for Brits at US Open Injury withdrawal hands Carlos Alcaraz quick route into US Open second round Venus Williams knocked out by Greet Minnen in first round of US Open

Leicester manager Enzo Maresca hailed the contribution of veteran striker Jamie Vardy as the Foxes continued their flying start to the season with a 2-0 Carabao Cup victory at Tranmere. Second-half strikes from Wilfred Ndidi and former England international Vardy proved the difference as the Championship side ran out 2-0 victors against their League Two opponents. It was a sixth win out of six for Leicester in all competitions this season and saw 36-year-old Vardy open his account for the campaign after returning to the starting line-up. Maresca said: “I’m happy to continue in this competition and I’m happy for the players, especially the young players who don’t play every week. “I’ve been really happy with Jamie Vardy because when a striker scores they are always happy for them as well as the team. “He’s been performing well when he starts and as well when he’s been on the bench and his contribution has been amazing.” The Foxes enjoyed large amounts of possession in the opening stages of the second-round clash at Prenton Park and had a number of chances to open the scoring with Harry Winks coming the closest after seven minutes. But the 2016 Premier League champions did not have it all their own way with Rovers growing in confidence and, after defending resolutely for half an hour, created some decent openings through Dan Pike and Josh Hawkes. The deadlock was finally broken nine minutes after the break when Ndidi’s effort from the right side of the box found its way into the net via both posts, and just four minutes later Vardy put the result beyond doubt with a close-range header from an Ndidi cross. Further chances fell to the visitors as Rovers pushed forward with Vardy and Ndidi who were both foiled by Joe Murphy, a veteran of the meeting between these two in the final of this competition at Wembley 23-years ago. Maresca added: “I was not happy at half-time so made some changes and we’ve played six games in around 20 days and we have one more to go before the international break. “We’ve won six from six now and all the attention now turns to the game on Saturday before the international break when some of the players can conserve their energy.” Despite the defeat, Tranmere manager Ian Dawes was keen to focus on the positives from the encounter. He said: “We knew going into the game today that they don’t make many changes, they go really strong and the manager takes the competition seriously. “We knew we had to get our defensive organisation right and we knew we needed to limit their chances on goal and push up as the game went on. “We had to stifle the game a little bit, keep possession and then make opportunities ourselves and I thought we did that really well and it all went to plan and they probably scored the first goal when we were on top. “We’ve got to be positive at the end of it, it still hurts getting beat and we obviously wanted to go through, but you’ve got to look at what they’ve got on the pitch. “You look at their team and they’ve still got Premier League players in their team and taking things into context we can be nothing but positive and we have to take that into Saturday against Wrexham.”

Republic of Ireland women’s coach Vera Pauw will not have her contract renewed when her current deal expires this week. The Football Association of Ireland board has decided it does not want to retain the Dutchwoman’s services despite leading the country to their first World Cup this year. “On behalf of the Football Association of Ireland, we would like to thank Vera for her hard work and commitment over the past four years and wish her well for the future,” said FAI chief executive Jonathan Hill. “In particular, I wish to acknowledge the role she played in leading Ireland to the FIFA Women’s World Cup 2023 where our women’s team made history and inspired a nation.” Ireland failed to make the World Cup knockout stages after defeats to co-hosts Australia and Canada and a goalless draw with Nigeria. There were also reports of a strained relationship with captain Katie McCabe and in the build-up to the tournament Pauw was forced to address – and deny – long-standing allegations of “abusive and inappropriate” methods during her time as manager of Houston Dash. “The future is bright for women and girls’ football and our focus now is building upon the work done by Vera and the historic achievements of our women’s team, which we see as a platform to support the next phase of the journey for the team, and more broadly the development of women and girls’ football in this country,” added Hill.

Brentford boss Thomas Frank paid tribute to debutant goalkeeper Ellery Balcombe after his two spot-kick saves ensured the Bees edged past Newport 3-0 on penalties after a 1-1 draw at Rodney Parade. Mathias Jensen thought he had won the Carabao Cup tie for the visitors in the 88th minute but teenage substitute Kiban Rai headed home deep into stoppage time for the hosts to take the game to spot-kicks. Adam Lewis then hit a post with Newport’s first effort, before Balcombe saved from Nathan Wood and Bryn Morris, and Keane Lewis-Potter settled the contest in the Premier League side’s favour. “Our debut goalkeeper made fantastic saves in the shoot-out,” said Frank. “He’s been at the club since he was eight years old and it’s a fantastic story for him to make a debut like this with his family watching in the stadium. “We want to go far in the cup competitions, and you need to get the job done. We did that in the end.” Frank praised League Two County for their dogged display. “It’s all about getting through,” added the Dane, who was forced into bringing on Jensen, Bryan Mbeumo and Yoane Wissa after an hour. “Of course, we’d have loved to come here and win 3-0 but it’s never easy. “I had to bring on three more experienced guys. It’s always a balance. You want to play some of the ones who don’t play so much. With all due respect, that should be enough to win the game. But we just made it right in the end. “Big credit to Newport, I think they defended very well. They put a lot of effort into it and made it very difficult for us. “I could definitely see why they have created upsets in the past, and they’ve had a decent start to the season with three wins in the first five. I see them having a very good season.” Exiles manager Graham Coughlan had mixed emotions after a fantastic effort from his players. Midfielder Harry Charsley typified their performance, heading off the line to deny Lewis-Potter early on before heading just wide at the other end from an Omar Bogle cross. “I am proud of the lads. They will get all of the plaudits and pats on backs they deserve but, at the end of the day, you want to win football matches,” he said. “We were very good but that didn’t get us through to the next round and we want to be winners and to be successful. “We had probably the best chance of the game with Harry Charsley stealing into the six-yard box. “When you play the big boys, you need those moments and slices of luck.”

Luton boss Rob Edwards knew the result was all that mattered as the Hatters went through to the third round of the Carabao Cup by beating League Two Gillingham at Kenilworth Road. The hosts led 2-0 at half-time thanks to goals from Jacob Brown and Alfie Doughty, before Jayden Clarke pulled one back early in the second period. Cauley Woodrow then put Town 3-1 in front before Tom Nichols scored late on, only for Luton to hang on. Edwards said: “We could only win by winning the game, the expectancy was obviously on us, it’s a little bit different to the last couple of games we’ve had, so I feel very pleased. “We had quite a lot of changes, tweaked the shape a little bit, and I liked a lot of what I saw. “It was a good start and I thought we built on it as well. “We controlled pretty much all of the first half, going 2-0 up was great, a brilliant goal from Alfie and we spoke at half-time about the next goal. “The next goal was really important and the game could really hinge on that. “They got it, they probably had five or 10 minutes then when we had to deal with it, but we still looked OK. “Cauley’s goal settled us down but then we controlled it again until the very last couple of minutes. “There’s probably a reason we lacked a bit of fluency tonight, but there were a lot of good things I saw.” Brown opened his Luton account after just two minutes with a low drive into the bottom corner, before Doughty hammered in a brilliant 25-yarder following a clever free-kick routine. After the break, Clarke raced away to pull one back, as Ashley Nadesan and Macauley Bonne missed great chances to level the scoring. Woodrow’s terrific volley restored Luton’s two-goal lead after 66 minutes, before Nichols’ header led to a nervy finale, Jonny Williams denied an equaliser by Tim Krul in stoppage time. Gills boss Neil Harris said: “I’m really proud of the group, that was a fantastic second half against a Premier League side and to put them under pressure shows the character and personality as at 2-0 down after 35 minutes, teams may have crumbled against this level of opposition, but we didn’t. “We regrouped at half-time and had a right go second half. “I’m disappointed with the first goal, the second goal is a worldie, Premier League standard from Alfie, and the third one is against the run of play, again Premier League standard. “To get back it at 2-1, 3-2, having pressure at the end, we just didn’t have that next goal in us. “We could have scored but they’re the margins that you need when you go against the top sides.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Andoni Iraola lauds David Brooks as Bournemouth make Carabao Cup progress Thomas Frank hails Ellery Balcombe after Brentford beat Newport on penalties Alex Neil delight as new signings help Stoke hammer Rotherham in Carabao Cup

Andoni Iraola hailed acting captain David Brooks for the role he played in Bournemouth’s 3-2 Carabao Cup win over Swansea as the Spaniard celebrated his first victory as Cherries boss. Brooks slotted home a second-half equaliser to cancel out Matt Grimes opener at the Swansea.Com Stadium as the Wales international celebrated his first competitive goal for over two years, and first since returning from cancer treatment. “He was the captain today, and it’s good that he scored. Like the others, he was much better second half,” said Iraola. “He’s trying to push himself and fight for a starting place. It is good to have this kind of competition.” A first goal for the club since his £25mmillion summer transfer from Hamed Traore then gave the Cherries the lead before Jamie Paterson tied matters up again in the 79th minute. Just as it looked as though the second-round tie would go to penalties, Ryan Christie rounded off a sweeping move in the first of eight added minutes to clinch victory for the Premier League visitors. “It was a game with two different halves. We started very badly and we were slow to move the ball,” said Iraola. “The second half was different and we were much quicker, and we moved higher up the pitch. But this is the cup and sometimes you have to suffer. “The attitude and willingness to attack the space in the second half was much better. We were more aware of the situations, and after half-time, the game was more open.” Iraola gave a first start of the season to Wales striker Kieffer Moore before substituting him at half-time. Moore remains a transfer target for his old club Cardiff, but Iraola says he is happy to keep him in his squad. “The situation is the same, it depends on whom leaves the club, but the market can go until the last day,” he added. “We are happy with Kieffer as he gives us different options. Right now, this is the situation, but it can change from one hour to another.” While Iraola had something to celebrate, it was another defeat for new Swansea boss Michael Duff. He said: “You don’t want to lose any game, but it would have been nice to have gone through. Ultimately, they still had to bring their big guns on to see us off. “The strength of their bench shows the gaps have got big again. The gulf between the leagues is now as big as it was 15 years ago. “There are loads of positives. We were really good for 25 minutes and then we defended well, too. There were other parts that were not so good and it’s about stitching the good parts together for 90 minutes.” Duff was delighted to see Paterson claim his goal, saying “He’s never had blistering pace, but he’s a jinker, has good feet and has real quality”, and admitted goalkeeper Steven Benda is on the verge of joining Premier League side Fulham. “It’s a deal that suits the player and the club. We know we need a few people in, but if we don’t, we don’t – we’ll just crack on,” added Duff. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Rob Edwards knows result all that matters as Luton edge past Gillingham Thomas Frank hails Ellery Balcombe after Brentford beat Newport on penalties Alex Neil delight as new signings help Stoke hammer Rotherham in Carabao Cup

Brentford avoided becoming Newport’s latest cup victims as they won 3-0 on penalties after a 1-1 draw at Rodney Parade. Adam Lewis hit a post with Newport’s first effort, before Nathan Wood and Bryn Morris both saw theirs saved by Bees debutant Ellery Balcombe, and Keane Lewis-Potter settled the contest in the Premier League side’s favour. Mathias Jensen thought he had won it in the 88th minute but teenage substitute Kiban Rai headed home deep into stoppage time to take the tie to spot-kicks. The Welsh side have earned shock wins over Leeds, Leicester, Middlesbrough, Swansea, Watford and Luton in the last five years but they were denied another scalp as Brentford avoided a repeat of last year’s shoot-out defeat to Gillingham. Exiles boss Graham Coughlan made five changes from Saturday’s 3-1 home win over Sutton. Jonny Maxted made his debut in goal, while Josh Seberry came into the back line, Matty Bondswell and James Waite were drafted into midfield and fit-again Omar Bogle started up front. Brentford made nine changes, with Vitaly Janelt and goalscorer Kevin Schade the only survivors from their weekend draw against Crystal Palace. Thomas Frank handed debuts to goalkeeper Balcombe, Ukrainian midfielder Yehor Yarmoliuk and teenage forward Michael Olakigbe. The first opportunity arrived after 18 minutes as the visitors recycled a corner and Lewis-Potter’s header looped over Maxted, but Harry Charsley was in the right place to clear the danger from under his own crossbar. Kristoffer Ajer then saw a side-footed effort from 25 yards comfortably saved by Maxted two minutes later, before Schade’s fierce drive from the edge of the area was deflected behind. That was one of eight corners won by Brentford in the first half but, despite enjoying 76 per cent possession, they could not get the early goal. The home side could have opened the scoring after 34 minutes when Aaron Wildig and Bogle linked up well down the left flank and the striker produced a clever cross to pick out Charsley, who placed his header just wide of Balcombe’s right-hand post. The lively Olakigbe went closest in the opening stages of the second half with a fizzing effort just over the angle of post and bar. But Frank had seen enough after an hour and he introduced experienced trio Bryan Mbeumo, Yoane Wissa and Jensen. Mbeumo forced Maxted into a smart save almost immediately. Jensen made the visitors’ pressure tell two minutes from the end of normal time as he tapped in from close range after Mbeumo’s cross was cut back across goal by Lewis-Potter. But County refused to lie down and Rai’s added-time header ensured the tie went the distance.

Ryan Christie came off the bench to steer Bournemouth past Swansea and into the third round of the Carabao Cup, just as penalties were looming. The Scotland international turned the ball into the far corner in the first minute of stoppage time after he was fed by fellow replacement Justin Kluivert to seal a 3-2 victory. Swansea had made spot-kicks appear likely when another substitute, Jamie Peterson, drove the ball through a crowd of players to make it 2-2 with 11 minutes remaining, but Christie had other ideas. It was a deserved win for the Cherries, who are still searching for their first Premier league victory of the season. The Swans had taken a first-half lead through a penalty from Matt Grimes, but fell behind in the second half as they suffered at the hands of Wales international David Brooks. It was his well-taken strike that levelled things up at 1-1 in the 55th minute before the same player supplied the cross from which Hamed Traore gave the Cherries a 2-1 lead. Bournemouth reacted to their 2-0 home defeat to Tottenham by making seven changes, including giving a debut to goalkeeper Andrei Radu. The loan signing from Inter Milan had previously sat on the bench for three Premier League matches this season. Wales striker Kieffer Moore, a loan target for Cardiff City among others, was handed his first start of the season. Swansea made five changes from the side that had lost 2-1 away at Preston, a result that left them still searching for a first league victory under new head coach Michael Duff. But they took a deserved lead in the ninth minute through a penalty from their skipper Grimes. A Swansea free-kick on the left was only half-cleared before a rising drive from Liam Cullen was blocked by the arm of Bournemouth’s Wales defender Chris Mepham. Referee Matthew Donohue had no hesitation in awarding the spot-kick from which Grimes scored his first goal of the season. It took the Cherries a while to muster much of a response, but they should have levelled through Traore just before the half hour. The Ivorian was given time to place his shot after being teed up by Brooks, but his effort from 10 yards was dragged beyond the far post. Just before the break, Traore went closer when he struck the outside of the post after he turned sharply near the penalty spot. Cherries boss Andoni Iraola made three changes at half-time – taking off Moore, Lloyd Kelly and Joe Rothwell, who were replaced by Dominic Solanke, Milos Kerkez and Lewis Cook. The improvement was immediate and after sustained pressure the visitors equalised through Brooks in the 55th minute. Traore controlled possession in midfield and struck a beautiful volleyed pass wide out to Brooks on the right who had been given too much space by Swansea. The Cherries captain for the night controlled the ball instantly and then drilled a precise low drive across goalkeeper Carl Rushworth and into the far corner. Brooks then reached the byline and although Solanke’s header struck the bar, Traore was on hand to force the ball home to make it 2-1. Paterson was on target for Swansea from a rare attack to level the scores, but the class of the Premier League club eventually told when Christie scored his winner. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Josh Laurent nets brace as Stoke hit Rotherham for six in Carabao Cup Wilfred Ndidi and Jamie Vardy fire Leicester to battling victory over Tranmere Matt Doherty at the double as Wolves east past Blackpool

Here's a good reason to extend ice cream season into autumn.