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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

Of all the sweet dishes in the world, you wouldn’t expect the simple flan to be so well-travelled,” says chef Jeremy Pang. “Yet when you look at the simplicity of its ingredients – essentially a sweetened and flavoured egg custard – you can see why so many cultures have adopted the flan into their own cuisines. “This coffee-flavoured version is found in most coffee shops in Vietnam, but it’s also one of the most popular desserts in the Philippines.” Coffee and coconut flan Makes: 10 Ingredients: For the caramel: 300g caster sugar 300ml water For the custard: 6 large eggs, at room temperature 400ml coconut milk 300ml condensed milk 1 shot of strong espresso (swapsies: 2 tbsp good-quality instant coffee dissolved in 1 tbsp hot water) Whipped cream, fresh fruit or sugared peanuts, to decorate Method: 1. Stand 10 ramekins in an ovenproof dish or a deep-sided baking tray. Preheat the oven to 160C/350F/gas mark 4. 2. For the caramel, place the sugar and water in a saucepan on a low heat and stir for three to four minutes, until the sugar fully dissolves. Increase the heat to high and allow the sugar syrup to boil vigorously, without stirring, for about five to six minutes until it reaches a rich golden brown colour, taking care to ensure it doesn’t burn. Once ready, carefully and without hesitation, divide the caramel between the ramekins to form a layer of caramel on the base of each one. 3. For the custard, crack the eggs into a large mixing bowl, add the coconut milk and condensed milk, and beat well to form a thick, smooth mixture. Add the coffee and stir in, then strain the custard through a fine mesh sieve into a jug. Divide evenly between the ramekins. 4. Pour boiling water into the ovenproof dish until level with the top of the custard in the ramekins, being careful not to get any in the flans. Bake for 45 minutes to one hour, depending on size, until set. Remove from the oven and allow to cool slightly, then remove the ramekins from the hot water, taking care not to burn yourself. Allow to cool completely before serving. 5. To serve, loosen the rim of each flan using a dampened finger and then turn out onto a serving plate. Decorate with whipped cream, fresh fruit or sugared peanuts. ‘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 Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by 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 Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

I know with absolute certainty why this dish is a big-hitter on the School of Wok YouTube channel,” says chef Jeremy Pang. “Like many Thai curries and stews, it’s bold in flavour, but it can be cooked in a fraction of the time it takes for some of the slower-cooked recipes. “That means less time spent salivating over the stove and more time to eat. This fierce stir-fry will make your mouth water and your guests’ too – if you haven’t picked it all out of the wok before they arrive!” Lemongrass chicken Serves: 2 Ingredients: 4 skinless, boneless chicken thighs, cut into large chunks 1 tbsp chicken stock or water ½ white or brown onion, finely sliced 2-3 lime leaves Handful of Thai basil leaves Vegetable oil For the curry paste: 3 spring onions, finely chopped 3 garlic cloves, finely chopped 2 lemongrass stalks, trimmed, bruised and finely chopped ½ thumb-sized piece of ginger, peeled and finely chopped ½ thumb-sized piece of turmeric, peeledand finely chopped (swapsies: 1 tsp ground turmeric) 5-6 lime leaves, finely chopped ½ tsp salt For the sauce: 1 tbsp light soy sauce 1 tbsp fish sauce ½ tbsp palm sugar 50ml chicken stock Method: 1. Pound the paste ingredients together using a pestle and mortar, adding them one at a time, or blitz them in a food processor to form a smooth paste (you may need to add a tablespoon or so of water). 2. Mix the sauce ingredients together in a small bowl. 3. Place the chicken pieces in a bowl. Mix one tablespoon of the curry paste with the chicken stock or water and massage it into the chicken. 4. Build your wok clock: start at 12 o’clock with the marinated chicken, followed by the rest of the curry paste, the onion, the sauce, lime leaves and lastly the Thai basil leaves. 5. Heat one to two tablespoons of vegetable oil in a wok on a high heat until smoking hot. Add the marinated chicken and sear for a minute without moving, then fold the chicken over to sear on the other side for another minute or so. Once the chicken has a nice crisp edge and is fully browned, push it to the side of the wok. Add the curry paste to the centre of the wok, then the onion and fold the chicken over the mixture to incorporate and prevent the meat from burning. After about a minute, the onion should start to wilt. At this point, increase the heat and allow the wok to smoke before pouring the sauce around the edges of the wok. Bring to a vigorous boil, fold the chicken through and stir-fry for one to two minutes. Add the lime leaves and Thai basil leaves to finish and serve immediately. ‘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? Midweek comfort food: Singaporean curry sauce and rice

The quarter-finals of the Women’s World Cup are set as England continue their preparations for Saturday’s clash with Colombia in Sydney. After a group stage of shocks and surprises, the tournament has reached its business end with several big names still standing. The Lionesses survived a scare to defeat Nigeria on penalties as Sarina Wiegman’s side reached the last eight, and are now awaiting news from Fifa’s disciplinary panel as star forward Lauren James faces being ruled out of the rest of her tournament after her red card. The next two days are rest days for the teams left standing, with the action continuing on Friday with a blockbuster pair of matches. First Spain will play Netherlands in an all-European clash, before Sweden face Japan, who have been the standout team at the World Cup so far. It’s England’s turn on Saturday as they face Colombia, after co-hosts Australia play France on what is set to be an electric night in Brisbane. Follow all the latest news from the Women’s World Cup in our live blog, below: Read More Women’s World Cup TV schedule: How to watch every match today How many games will Lauren James miss at Women’s World Cup after red card? Who and when do England play next? Lionesses route to the World Cup final

Nick Saban and the Alabama football sent a message to Kirby Smart and Georgia by flipping a big-time 4-star recruit.The No. 1-ranked 2024 college football recruiting class for the Georgia Bulldogs just got a bit weaker. And that blow came courtesy of arguably their biggest rival in the current l...

Julen Lopetegui has parted company with Wolves just days before the start of the new Premier League season. “The head coach and club acknowledged and accepted their differences of opinion on certain issues and agreed that an amicable end to his contract was the best solution for all parties,” said a statement from the club. “Talks have been ongoing in recent weeks, held with the utmost respect and cordiality, affording the club time and space to begin work on finding a successor, while also ensuring that Julen and his backroom staff could continue their planned preparation to ensure the playing squad would be in the best possible condition for the start of the Premier League season.” Here, the PA news agency looks at what went wrong for the Spaniard. Wasn’t the appointment of Lopetegui considered a coup and wasn’t he doing well? Yes, when Wolves brought in the former Spain and Real Madrid manager last November, with the team in the relegation zone, it seemed the club had made a smart appointment. Given that Lopetegui had initially turned them down too, they had shown great determination to recruit him. He repaid them by comfortably guiding the club to survival. It was not spectacular but he steadied the ship and form in the spring was a clear uplift on the football of his predecessor Bruno Lage. So, the foundations were there to build on. Where did it start to go wrong? At the end of last season there were rumblings that the club would need to match Lopetegui’s ambition in order for him to stay on, despite having signed a three-year contract when he arrived. That meant strengthening a squad that fell short in many areas last term, particularly in the goal-scoring department. Yet, with the club also concerned about balancing the books, it appears they were unable to satisfy him and relations soured. What have been the problems with the squad? Wolves signed 10 senior players last season and brought in a further two on loan. Having posted a loss of £41.6million in their last set of financial results, this obviously suggested some sales would be required to prevent further deficit and to comply with Financial Fair Play regulations. Subsequently captain Ruben Neves left for Saudi Arabian side Al-Hilal for a club record £47million and Raul Jimenez also moved on, with Matt Doherty the only notable arrival on a free transfer. What was said about the situation? Lopetegui voiced his frustration over the summer, saying that transfer activity had been a “big disappointment” and he was unable to enact his ideas. “We were excited by this new plan, but now we don’t have this plan because we don’t have any new players,” he said. Wolves chairman Jeff Shi put out his side of the story in an open letter to supporters last week. “We are also working hard to make sure the club have a long-term robustness and sustainability,” he wrote, adding that it was important to “maintain a sustainable balance of both sporting performance and financial strength”. It seems this only succeeded in bringing matters with Lopetegui to a head. What happens next? Given his track record and reputation, Lopetegui is not likely to have trouble finding his next job. Clubs will need to be wary his services come with high demands, however. Wolves are reportedly lining up former Bournemouth manager Gary O’Neil as his replacement. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Wozniacki returns to tennis and new Man Utd threads – Tuesday’s sporting social Ollie Wood and Mark Stewart claim Madison silver in thrilling Glasgow finale Chelsea face Premier League probe over alleged financial breaches – reports

Colin Cowherd listed Dwayne Haskins among quarterbacks who can't win a Super Bowl.

Manchester City are increasingly positive that Kyle Walker and Bernardo Silva will stay at the Etihad Stadium, despite interest from the European superpowers. The right-back and the midfielder have both been offered new contracts by the Premier League champions and, while neither has signed yet, the feeling is growing that they will. Walker, who has entered the last year of his current deal, has been a target for Bayern Munich and had been expected to join the German champions. The 33-year-old had told teammates on City’s pre-season tour of Asia that he was likely to sign for Bayern but has had a change of heart. City manager Pep Guardiola has done his utmost to convince the England and Portugal internationals to stay, saying on Friday they would “do everything” to persuade them both. Guardiola had dinner with Walker on Friday and has made the defender captain throughout City’s pre-season games, after the departure of former skipper Ilkay Gundogan and when vice-captain Kevin de Bruyne has begun on the bench on his comeback from injury. Silva, who has two years left on his deal in Manchester, has attracted interest from both Paris Saint-Germain and Barcelona but Guardiola criticised his former club on Friday for forever trying to sign the former Monaco player without submitting a bid that came close to City’s valuation of him. “If we don’t get a proper offer, he’s our player and we want him,” he said. Silva was also wanted in Saudi Arabia, although the 29-year-old has seemed to see his future in Europe. With Gundogan and Riyad Mahrez leaving this summer, his ability to play in the centre of midfield or on the right wing arguably makes him even more important to City this season while Walker is the only senior specialist right-back in Guardiola’s thinking. Silva and Walker joined in 2017 and have gone to make 307 and 255 appearances respectively, winning five Premier League titles each and the treble of the English title, the FA Cup and the Champions League last season. Read More Kevin De Bruyne ‘way ahead’ of schedule on return from hamstring injury Mikel Arteta benefits from new law changes as Arsenal clinch Community Shield Barcelona landed one Man City star for free - now Pep Guardiola won’t allow another

When Sarina Wiegman saw Lauren James after her red card against Nigeria, the first thing the manager said to her was “it happens”. There was absolutely no castigation, a stance made easier by the player’s immediate apology and the fact England got through. It has made the squad’s World Cup that bit more complicated, though, not least because of the curious regulation that James may not even know her full punishment until after the quarter-final. It is a definite one-game ban until Fifa’s disciplinary committee review the incident, which isn’t certain to happen before Saturday. One thing we know is that, for all the obvious comparisons, this was never going to be a David Beckham 1998 or Wayne Rooney 2006. That isn’t just because England won on penalties. We are a long way from “10 Heroic Lions, One Stupid Boy”, particularly when it comes to women’s football. One of the most common responses after the game – beyond the question of what James was actually doing – was that she should be protected from the pitchforks that Rooney and Beckham faced. That is a good thing. It is just football, and she is only a 21-year-old experiencing a game of such intensity for the first time. Even a manager as experienced as Wiegman said she had never experienced a game as immersive as that, so what was it going to be like for someone so young facing such expectation? “They are in such an intense game and such an emotional game and, in a split second, she lost her emotions,” Wiegman said. That shouldn’t preclude a more constructive discussion about it all, that should serve James. Because, while it is just football, this is also elite sport. The team are going for the greatest prize in the game. Dealing with that pressure and everything the stage brings is a fundamental part of excelling; of fulfilling talent. Amid that, it is simply a pity that James might not now get to make this World Cup her own, in the manner she had been threatening. Her campaign was on one of those gloriously upward trajectories, with note-for-note perfection when it comes to the storyline of a young star going to the next level. She first got the crucial winner against Denmark, effectively announcing herself, before going to another level with her own personal highlights show against China. This ended up being part of the issue, though, that Nigeria played on and for a time so benefited from. James’ displays in that new No 10 role made her the player Randy Waldrum had to specifically plan for. Nigeria made a point of shutting her out of the game. There were constantly four players around her, isolating James and ensuring there was always a huge distance between her and other attackers. It was notable how often she began to drop back to pick up the ball. Those who know her say this was just one of many clear signs that she was getting frustrated, which is all the worse since she is one of those players who needs to feel like she is constantly in the game. James has never been one for waiting dangerously at the fringes. It says much that the England bench at least gave some consideration to taking her off before then, but Wiegman felt the game was too tight. That tightness only fed into James’ frustration, which she then took out on Michelle Alozie. It is something she is going to have to manage as she becomes one of the best players in the world. For their part, her teammates already told her that it’s something some of the best players were just as responsible for when they were younger. James pointed to how she just couldn’t get into the game. Amid the general sympathy, Wiegman offered a benign interpretation of the moment. “Absolutely she doesn’t want to hurt anyone. I haven’t seen it back. She doesn’t want to hurt anyone, and I think she agrees with that, too… she’s the sweetest person I know and, yeah, things happen like that. You can’t change it any more. It’s a huge lesson to learn but of course it’s not something she’s done on purpose.” It may well be true that James didn’t want to hurt Alozie given it was just a trod rather than a “stamp”, but it’s hard to say it was not on purpose. Having initially tripped over the Nigerian player, James could have easily not stepped on her. Alozie’s bemused response - which has itself already been the subject of many memes - said as much. Wiegman is good at this sort of management, though. The approach will be to bring James on. The hope is Fifa aren’t as forceful due to the more restrained nature of the contact, and that James’ teammates offer her another reprieve. They played their part in ensuring this wasn’t another national moment, although it shouldn’t have come to that anyway. It should just be a lesson, of the sort James will use to go to the next level. Read More In World Cup of revolving problems, Sarina Wiegman has another to solve England’s heroic penalty takers saved Lauren James from sporting ignominy How ‘arrogance’ and ‘complacency’ led to United States’ decline Women’s World Cup TV schedule: How to watch every match today Women’s World Cup golden boot: Who’s leading the top-scorer standings? Who and when do England play next? Lionesses route to the World Cup final

It only took a moment for Jamaica’s plan to unravel. After keeping three clean sheets in their historic progression from the group stages, a goal was all it took for their World Cup dream to finally appear out of reach. As Deneisha Blackwood was caught under the high ball, Colombia found the quality they had long been searching for: Catalina Usme cushioned it perfectly on her left foot and a step later, it was guided into the far corner. For the first time in four matches at this World Cup, Jamaica and goalkeeper Rebecca Spencer conceded, and if this last-16 tie desperately needed a goal, so did Colombia’s entire approach. After taking the lead, they finally began to look like the team that shocked Germany in topping Group H, and who will now look to do the same against England in the quarter-finals. Playing Jamaica didn’t suit them. Facing the Lionesses might. When Colombia stunned the World Cup and beat Germany, it was a victory built on how effectively they disrupted the two-time champions when they were in possession. Not having as much of the ball allowed Colombia to pick, press and frustrate. But in the last-16 it was Jamaica who were succeeding in frustrating them. Jamaica barely left their half when the game was goalless, sitting deep and cancelling Colombia out with their defensive shape and resilience. Colombia were faced with having to create their own impetus, they struggled for fluency in a poor game and Jamaica’s plan, for 51 minutes at least, was working. But then Usme struck and as Jamaica were forced to open up, Colombia were released. They became the side that England will not enjoy facing, as Linda Caicedo showed the glimpses that the Lionesses need to somehow control. Colombia immediately looked more threatening as Caicedo, a nimble and electric dribbler from the left, had space to weave and drive. A goal up, Colombia were able to combine their combativeness in midfield with the 18-year-old’s speed and quality in attack. It should concern England, who were disrupted by Haiti in their opening game while being stretched by Michelle Dumornay. They are likely to face a similar challenge in Colombia, yet the South American side, who reached the final of last year’s Copa America, have a much sharper and more experienced edge. Of course, England have since settled on a new formation since that ragged opening display against Haiti and Dumornay, although the future of Sarina Wiegman’s 3-5-2 could also be now under consideration due to Lauren James’ suspension. What the system has given England is greater defensive solidity and the Lionesses have yet to concede from open play at the World Cup. They came under significant spells of pressure against Nigeria, but England still did not concede as many high-quality chances than they did against Haiti. Wiegman’s side have been less open and more disciplined with Jess Carter and Alex Greenwood alongside Millie Bright. Even as Nigeria targeted the sides of England’s back three, in what was an excellent tactical performance from Randy Waldrum’s side, Carter and Greenwood’s individual defending was exceptional. It will need to be again on Saturday, with Carter facing the eye-catching Caicedo and Greenwood likely to face the unpredictable Mayra Ramírez, who has licence to roam inside from the right channel. If England do keep their 3-5-2 and look to control possession, Lucy Bronze and Rachel Daly will again be asked to push high and wide, leaving Carter and Greenwood with another match of considerable defensive responsibility. Jamaica would have been a completely different test and had they defeated Colombia, Lorne Donaldson’s side would have played the same way against England. That they reached the last-16 at all was credit to their remarkable defensive organisation but it only took a moment for that to slip as Blackwood was caught under the switch to the far post. Jamaica finished the World Cup having scored once and conceded once - that they reached the last-16 at all was a remarkable achievement. Jamaica’s late assault on the Colombia goal was too little and too late. Drew Spence’s header that sneaked past the post was the closest they came, but Jamaica may regret not showing more adventure in the first half and they struggled to bring Khadija Shaw into the match. The Lionesses would have been more confident facing a low block, although it is aso fair to question whether Wiegman’s side would have been anywhere near as dangerous without James when they thrashed China 6-1 in the group stages. But that performance and Wiegman’s deployment of 3-5-2 came with China in mind. The England manager needed a response after two uninspiring 1-0 wins against Haiti and Denmark, and so found the formation that unlocked something new and unpredictable from England while exploiting China’s obdurate system. Now James’ suspension has given Wiegman a reason to go on the front foot again, and to make the changes that will cover for the absence of their star forward, but to pick holes in Colombia as well. And with their quarter-final opponent set, Wiegman and England can get to work. Read More Women’s World Cup TV schedule: How to watch every match today Who and when do England play next? Lionesses route to the World Cup final Lauren James apologises after World Cup red card Lauren James apologises after World Cup red card Trump goes on unhinged rant blaming Biden and ‘wokeness’ for USWNT’s World Cup loss A timeline of Donald Trump’s spat with Megan Rapinoe

Lauren James has apologised to Michelle Alozie for the incident which led to her being sent off during England’s last-16 World Cup win over Nigeria and vowed to learn from the experience. The forward was dismissed for deliberately standing on the back of Nigeria defender Alozie with three minutes of normal time remaining in Brisbane. England survived the dismissal to advance to the quarter-finals 4-2 on penalties after the game finished goalless following extra time. In response to a tweet from Alozie, James posted: “All my love and respect to you. I am sorry for what happened. “Also, for our England fans and my team-mates, playing with and for you is my greatest honour and I promise to learn from my experience.” James became the fourth England player to be sent off in a World Cup knockout match after David Beckham, Wayne Rooney and current Lionesses captain Millie Bright. England boss Sarina Wiegman admitted James had “lost her emotions” during a moment of indiscretion which could see the 21-year-old miss the remainder of the World Cup through suspension. Opponent Alozie had earlier tweeted in defence of James. She posted: “Abeg, rest. We are playing on the world’s stage. This game is one of passion, insurmountable emotions, and moments. All respect for Lauren James.” James faces an automatic one-match ban, which could be extended to three games by FIFA’s disciplinary committee. England take on Colombia in the last eight on Saturday in Sydney. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live