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Mikey Johnston has warned the Netherlands not to underestimate the Republic of Ireland as the Dutch attempt to book their place at the finals of Euro 2024. Barring an unlikely sequence of events which would hand Ireland a play-off place, they will not be in Germany next summer, but the Netherlands will be if they can take maximum points from their remaining Group B fixtures against Stephen Kenny’s men and Gibraltar next month. Monday night’s last-gasp 1-0 win in Greece as the Republic beat Gibraltar 4-0 in Faro left the Netherlands in pole position to claim second place behind France, but Celtic winger Johnston, who was on the scoresheet along with Evan Ferguson, Matt Doherty and Callum Robinson, is determined to end a disappointing campaign on a high. Asked if he saw the trip to Amsterdam as a chance to bloody the nose of one of European football’s big guns, who won 2-1 in Dublin last month, the 24-year-old said: “I think we have shown we can do that. “Obviously the results haven’t gone our way, but we went toe-to-toe with them and it’s just fine margins. “At either end in the box, we’ve not been good enough at times, conceding goals we shouldn’t have and maybe we’ve not taken our chances as well. “This group has given everything to qualify and that’s all we can ask.” Our group is obviously tough, but we are not making excuses, we still believed we could qualify from the group. Mikey Johnston Ireland always knew they had a tough task to get out of the group when they were drawn against both the Dutch and World Cup runners-up France. But defeat by the Greeks in Athens in their second fixture left them up against it and they will head into their final fixture with only six points banked from the first seven, all of them against whipping boys Gibraltar. That return has left manager Kenny facing a review next month which might well have been brought forward despite assurances to the contrary had things gone badly at the Estadio Algarve, and few commentators expect him to remain in his role. Asked to assess the campaign, Johnston said: “Obviously it’s disappointing that we haven’t qualified. Our group is obviously tough, but we are not making excuses, we still believed we could qualify from the group.” Whether or not Kenny is involved in the international set-up beyond November remains to be seen, but Johnston will hope his efforts to date in the green shirt will lead to further caps. His six appearances so far – the last of them a first start – have yielded two goals and an exciting brand of football which has at times been missing from Kenny’s team despite the manager’s attempts to adopt a more progressive approach. Johnston spent last season on loan at Vitoria Guimaraes in Portugal, but has missed the start of the new campaign back at Celtic after suffering a stress fracture in his back, and he is now looking to catch the eye of club boss Brendan Rodgers. He said: “I’m just trying to work my way behind the scenes to get my opportunity. The manager has got tough decisions to make. He has got wingers that he has brought in for a few million and whatever, so it’s up to me to get into the team.” Read More On this day in 2018: Shahid Khan withdraws £900m offer to buy Wembley from FA Dallas Cowboys bounce back to edge past Los Angeles Chargers Stephen Kenny focused on fixtures instead of future after Ireland beat Gibraltar David Brooks looks to impress for Wales at a major tournament Northern Ireland U21s lose late on against Serbia I quite like the noise – Ellis Genge ‘fuelled’ by England’s critics

Under-fire manager Stephen Kenny was spared further punishment as the Republic of Ireland eased to a 4-0 Euro 2024 qualifying victory over Gibraltar. Brighton teenager Evan Ferguson fired the visitors into an eighth-minute lead at the Estadio Algarve with his third senior international goal before Celtic winger Mikey Johnston, Wolves defender Matt Doherty and substitute Callum Robinson struck to wrap up just a second win of the Group B campaign. Kenny had gone into the game insisting he would remain in charge until a review of his reign has been carried out after November’s fixtures, although a poor result here would only have increased the clamour for change. In the event, Ireland negotiated a game they should have won comfortably with the minimum of fuss to complete a double over the minnows ahead of next month’s trip to the Netherlands. Once again, there will be only pride at stake in Amsterdam, with hopes of automatic qualification having been extinguished by Friday night’s 2-0 home defeat by Greece, and even the possibility of a play-off place looks ever more faint by the day. The games against Gibraltar, who have now played 44 European Championship and World Cup qualifiers and not collected a single point, were never going to be the yardstick for the Football Association of Ireland’s review and, while embarrassment was avoided with ease, difficult questions remain for a manager whose 28 competitive fixtures have yielded just six wins. Kenny, who once again deployed a back four rather than his usual three, handed Johnston a first senior international start in the search for much-needed creativity. However, it was from the opposite flank that the visitors struck first when Chiedozie Ogbene rolled a pass into the overlapping Doherty’s run and the unmarked Ferguson steered his eighth-minute cross past helpless goalkeeper Dayle Coleing. Luton striker Ogbene continued to look Ireland’s most potent weapon from wide on the right and, with Josh Cullen probing from central midfield, they dominated possession without creating clear-cut openings. They might have extended their lead when Ryan Manning’s 24th-minute corner was allowed to travel across the six-yard-box untouched, but Shane Duffy was unable to stab it home beyond the far post. Coleing was forced to palm away Johnston’s swerving attempt after he had skipped past Tjay de Barr and Liam Walker seconds later. The Celtic man did get his name on the scoresheet with 29 minutes gone when Doherty accepted another Ogbene pass in the space between defenders Jayce Olivero and John Sergeant and crossed for the winger to slide in and, after his initial attempt had come back off a post, bundle the rebound across the line. Coleing had to race from his line to prevent Johnston from reaching Jamie McGrath’s defence-splitting pass seven minutes before the break and then blocked Ferguson’s stabbed effort after Johnston had pulled the ball back. Walker mustered Gibraltar’s first effort in stoppage time after De Barr robbed Johnston and ran into space down the right, but the midfielder’s attempt flew harmlessly wide. Coleing plucked McGrath’s header out of the night sky after he had connected with Ogbene’s cross and then blocked Jason Knight’s firm drive, but he was a relieved man when Duffy’s volley from a Johnston corner flew just wide in a flurry of activity at the start of the second half. Knight sent a diving header wide from Johnston’s 51st-minute cross with the Gibraltar defence at sixes and sevens and Ferguson was unable to hit the target with a free-kick from 25 yards as the Republic looked to kill off the game. Johnston saw a shot deflected wide on the hour but then delivered a corner which was cleverly flicked on by McGrath for Doherty to head past the keeper from point-blank range. Substitute Robinson completed the job with an 80th-minute header to match the 4-0 scoreline when the sides last met in Faro in 2015. Read More Stephen Kenny focused on fixtures instead of future after Ireland beat Gibraltar Stephen Kenny not dwelling on past as Ireland return to Faro focused on victory Stephen Kenny puts speculation to one side for Gibraltar clash I feel sorry for the manager – Chiedozie Ogbene sympathises with Stephen Kenny Stephen Kenny admits Republic of Ireland ‘needed to win’ against Greece Stephen Kenny under pressure as Ireland’s qualification hopes come to end

As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? 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American billionaire Shahid Khan withdrew his offer to buy Wembley Stadium from the Football Association on this day in 2018. The proposed deal was worth £900million and the FA was planning to spend the money on transforming grassroots facilities across the country over the next 20 years but the idea of selling the stadium, which cost £757million to build, proved to be controversial with many in the game. The owner of Fulham and NFL side the Jacksonville Jaguars felt his offer to buy Wembley proved more divisive than initially anticipated and decided to pull out. In a statement, FA chief executive Martin Glenn said: “Shahid Khan has informed us today that he will be withdrawing his offer to buy the stadium – and we fully respect his decision. “At a recent meeting with Mr Khan he expressed to us that, without stronger support from within the game, his offer is being seen as more divisive than it was anticipated to be and has decided to withdraw his proposal.” The proposed deal had the support of the FA’s senior leadership, including Glenn himself, and was also backed by the government but there were significant doubts elsewhere, most notably at the grassroots level itself. Khan’s intention was to eventually use Wembley as a home for his relocated Jaguars but was also willing to agree on several highly restrictive conditions on how he would run the national stadium, one of them being to keep the venue for all of English football’s biggest games. However, wider concerns about whether the FA was selling the family silver too cheaply, its ability to spend the money wisely and Khan’s long-term plans for the stadium all led to the downfall of the sale. In a statement, Khan, 68, said: “I’ve been clear publicly as well as in my correspondence with the FA Council that it would require a proper partnership, with the full and enthusiastic commitment of all involved, to maximise the benefits to the FA and game of football. “At this moment, following last week’s FA Council hearing, it appears there is no definitive mandate to sell Wembley and my current proposal, subsequently, would earn the backing of only a slim majority of the FA Council, well short of the conclusive margin that the FA chairman has required. “The intent of my efforts was, and is, to do right by everyone in a manner that strengthens the English game and brings people together, not divide them. “Unfortunately, given where we are today, I’ve concluded that the outcome of a vote next week would be far from sufficient in expressing the broad support favoured by the FA chairman to sell Wembley Stadium. “I am respectfully withdrawing my offer to purchase Wembley Stadium.” Read More Dallas Cowboys bounce back to edge past Los Angeles Chargers Eddie Jones commits his coaching future to Australia Stephen Kenny focused on fixtures instead of future after Ireland beat Gibraltar David Brooks looks to impress for Wales at a major tournament Northern Ireland U21s lose late on against Serbia I quite like the noise – Ellis Genge ‘fuelled’ by England’s critics

Ahead of their Monday Night Football game, the Dallas Cowboys and Los Angeles Chargers got into a fight.

VIDEO: Cowboys - Chargers pregame fight.

Stephen Kenny is thinking only of the Republic of Ireland’s final Euro 2024 qualifier in the Netherlands after avoiding a potential banana skin against Gibraltar. Monday evening’s 4-0 win over Group B’s basement boys handed Ireland just a second victory in seven attempts in qualification, and they will head for Amsterdam next month to face a Dutch side still to secure a place at next summer’s finals. That game and the friendly against New Zealand which follows it seem likely to be Kenny’s last at the helm, with his contract due to expire at the end of the campaign. However, asked after the victory at the Estadio Algarve if that would be it for him, Kenny said: “That’s out of my control, I can’t affect that. For me, I’ve got to try and get a result in Amsterdam. “It’s a big game. Holland need to win to qualify. They will be flying. We’ve got to put a performance in against Holland in Amsterdam. It’s a big challenge, it’s one we are looking forward to. Out of that, it’s out of my control. “I honestly don’t know. It may well be. I’ll give it everything against Holland and New Zealand. There’s no doubt, of course I want to be the manager of Ireland. It’s brilliant.” Kenny has found himself under intense pressure since Friday night’s 2-0 home defeat by Greece – who also won the reverse fixture in Athens 2-1 – which ended Ireland’s hopes of automatic qualification. There’s also been a lot of good football that people shouldn’t forget either Republic of Ireland manager Stephen Kenny The 51-year-old, who insisted before the game that he was not considering resigning, said: “I understand the Greek results, I understand that. Losing to Greece, that’s a 50-50 game. We lost it. There’s a lot of criticism because of that. “That’s OK. There’s also been a lot of good football that people shouldn’t forget either.” Evan Ferguson’s early strike set Kenny’s men on their way in Faro before Mikey Johnston made it 2-0 at the break, and second-half strikes from Matt Doherty and substitute Callum Robinson completed a win which was every bit as regulation as it should have been against a side who have now played 44 Euro and World Cup qualifiers and are yet to collect a point. The manager was delighted with the way his players responded to the defeat by the Greeks. He said: “We’re disappointed having lost the game on Friday. To put that behind them and to train and get themselves ready in a professional way and then work the openings for the goals in a very clever way, it made the finishes easier. “The players deserve credit because it was a professional job on the night, a good performance. We could have got a lot more goals.” Kenny was particularly pleased with Celtic winger Johnston’s contribution as he claimed a second senior international goal on his first start for his country. He said: “Mikey Johnston, he needs games. The tempo of that game isn’t Greece and Holland. He is a talent, he will be a good player for Ireland.” Read More David Brooks looks to impress for Wales at a major tournament Northern Ireland U21s lose late on against Serbia I quite like the noise – Ellis Genge ‘fuelled’ by England’s critics Ireland brush aside Gibraltar to spare Stephen Kenny further torment England Under-21s fall to late defeat against Ukraine A closer look at the five sports given the go-ahead for the 2028 Olympic Games

By Tom Polansek Tyson Foods workers and activists rallied outside the U.S. meat company's headquarters in Arkansas on

David Brooks is determined to shine at a major tournament for Wales after suffering finals disappointment in the past. Wales put automatic qualification for Euro 2024 in their own hands by beating Croatia 2-1 on Sunday as Brooks made his first international start since June 2021. Brooks was diagnosed with stage-two Hodgkin lymphoma in October 2021, and it has been a long road back to form and fitness as the 26-year-old’s body took time to recover from the full effects of the disease. The Bournemouth forward missed Wales’ first World Cup for 64 years after playing a limited role at the Covid-delayed European Championships in 2021, managing only 31 minutes in three substitute appearances. “The last couple of times we’ve been, I didn’t play as big a part as I would have liked,” said Brooks, who travelled to Qatar last year to support Wales at the World Cup when building up his fitness. “I had to accept it because Gareth Bale was in front of me and he’s a living legend. “So I’d love to go and be part of the team. It’s massive for me, that’s what I want to achieve in my career, I’ll be ready to go.” I had to accept it (not playing) because Gareth Bale was in front of me and he’s a living legend David Brooks Brooks scored in the 2-0 win in Latvia last month after coming on as a second-half substitute and showed signs he was back to his best against Croatia, despite not being a Premier League regular at Bournemouth. He produced some delightful touches in the opening 45 minutes against the World Cup semi-finalists, and then set up the first of Harry Wilson’s two goals before making way just before the hour mark. “The occasion got a little bit the better of me, getting cramp earlier than I thought I would,” Brooks said. “I said when I scored against Latvia it was a very proud moment and this was exactly the same. “I don’t think anyone gave us a chance against Croatia but we’re not scared of playing anyone. “We had a small dip in form in the summer camp to take it out of our hands, and if we have a good camp next time we’re through. “You can see by the performances we are playing for the gaffer (Rob Page) and we love having him.” Wales will secure automatic qualification for next summer’s Euro finals in Germany by beating Armenia and Turkey in November. If they fail to do so, they are guaranteed a play-off spot in March. Page pointed out after the victory that took Wales into second spot behind group leaders Turkey seven of his starting XI are currently not playing first-team football at their respective clubs. Goalkeeper Danny Ward is among that number as he has yet to play for Leicester this season. Asked how it was possible to beat Croatia with the squad having played so little first-team football, Ward said: “Very famously Gareth (Bale) said ‘it’s the Dragon on the chest’ and he’s not wrong. “The last camp for us was big. Two clean sheets, two positive performances. The foundations were set there as a group and this was a typical Wales performance. “It was backs to the wall at times and moments of real quality. Our togetherness got us through in the end.” Read More Northern Ireland U21s lose late on against Serbia I quite like the noise – Ellis Genge ‘fuelled’ by England’s critics Ireland brush aside Gibraltar to spare Stephen Kenny further torment England Under-21s fall to late defeat against Ukraine A closer look at the five sports given the go-ahead for the 2028 Olympic Games Kyle Walker eyes ‘little bit of payback’ as England host Italy

Serial qualifiers? It’s still too early to say, but for any Scotland supporter who cannot remember the 1998 World Cup in France or the years before, these are dizzying times indeed. The Tartan Army are heading to Euro 2024, their second successive appearance at the European Championships, and just their second men’s major international tournament in 25 years. Hampden has rediscovered its roar, and it is set to carry Scotland on their march to Germany next summer; tens of thousands will make the journey –many had already booked their tickets before this weekend – and it is all thanks, by and large, to Steve Clarke. If Clarke has brought the good times back, it is worth remembering the dark days he inherited on his appointment in 2019. Scotland were barely able to fill half of Hampden as their men’s major tournament drought extended past two decades. A 3-0 defeat to Kazakhstan proved to be the end for Clarke’s predecessor, Alex McLeish, and rock bottom for Scotland; there was no hope, and no hint of the immense progress Clarke has since been able to achieve with what are still fairly limited resources. Automatic qualification from a tricky Group A was secured with two games to go, owed to a phenomenal start that featured the stunning wins against Spain at Hampden and Norway in Oslo. After the ultimately disappointing performances at the Covid-delayed Euro 2020 finals and defeat to an inspired Ukraine in the play-offs for the 2022 World Cup, Scotland took to their task with focus and clarity, forged from the cohesion and spirit Clarke has brought to the national team over the course of his tenure. If Scotland are famously one of those sides that always do things the hard way, progress to Euro 2024 has been serene by comparison. Under the guidance of the calm and measured Clarke, Scotland has become an environment where players want to play, mirroring a club side with the relationships within the group and the organisation of their approach. There can be no doubting anyone’s commitment to the Scotland cause – and that has not always been the case in recent years – while Clarke’s management style is to never allow anyone to get too high or feel too low. For all that Scotland’s 2-0 victory over Spain in March was a memorable night at Hampden, the key to qualification was that Clarke ensured his squad kept their feet on the ground when there was still a job to be done. Clarke would be the first to point out that further improvements are still required ahead of Euro 2024 – England’s performance and Jude Bellingham’s class at Hampden last month made that perfectly clear – but Scotland will head to Germany believing they can be much more competitive than when they returned from the international wilderness. For one, that long wait, with the emotions it brought with it, is over. Scotland’s squad is settled and largely unchanged from the summer of 2021, and Clarke’s team have the experience of a major tournament to build on. And, as anyone who celebrated a significant birthday, a graduation, or a wedding will remember, the summer of 2021 was a strange time, with the UK only just coming out of spells of Covid lockdown. Scotland’s return required the full experience of the Tartan Army, especially with two games at Hampden and a third against England at Wembley, but a long-awaited party was dampened. Germany will bring full numbers and see Scotland at full voice; it will undoubtedly help a team who will aim to punch above their weight. While there is a notion that successive appearances at the European Championships are a sign of some sort of Scottish “golden generation”, the reality is somewhat different. This Scotland squad certainly has talent and quality, but it is also one with gaps and holes, and is far weaker than the results under Clarke suggest. But the 60-year-old has found solutions and made improvements with the options at his disposal, while creating a culture within the group that has lifted standards and expectations. In simple terms, it is astute management at every level. Scotland, for a while, seemed cursed by having two world-class players in Andy Robertson and Kieran Tierney, but both being left-backs. There is now a genuine partnership between Robertson and Tierney within Clarke’s system, which is built upon a back three that has kept four clean sheets in six games so far in qualifying. Angus Gunn has made an assured start at goalkeeper after taking over from the veterans David Marshall and Craig Gordon, while Aaron Hickey represents a significant upgrade on Stephen O’Donnell at right wing-back – which was another problem position at Euro 2020. The lack of a world-class striker – the Tartan Army would accept at least one Premier League-calibre option, with both Lyndon Dykes and Che Adams plying their trade in the Championship this season – has been mitigated as well. For all that Dykes and Adams have always put in huge shifts when leading the line, often a thankless task in any case, Scotland’s goals have been scored by another player with whom Clarke has performed miracles – Scott McTominay. Underappreciated and perennially dismissed at Manchester United, and used as a centre-back at Euro 2020 as his country struggled to fit him into the side, McTominay has been the revelation of Scotland’s campaign. Deployed now as an attacking midfielder and given licence to break forward into the box, McTominay’s return of six goals in as many games has been beyond anyone’s expectations – as many as Erling Haaland. That McTominay’s success has come within the organisation and structure Clarke has installed is no coincidence; international tournaments often show how countries can rise as a collective, and Morocco, Switzerland and Wales are also recent examples that will give Scotland hope that they can extend their trip to Germany by reaching the knockout stages. “I said after Euro 2020 that we wanted to be serial qualifiers again, and reaching successive Euro finals shows the progress we’ve made,” said Clarke, typically level even as Scotland’s progress was confirmed. “We will raise a glass tonight to celebrate, but then it’s back to work tomorrow in preparation for our friendly against France.” There will have been many back home, however, who will have instead been raising a glass to him, much longer into the night. Read More Scotland qualify for Euro 2024 after Spain result confirms place Andy Robertson injury: Scotland provide update on dislocated shoulder against Spain Steve Clarke congratulates Scotland players for becoming ‘serial qualifiers’ after reaching Euro 2024 Max Johnston handed first Scotland call-up Scotland’s record at major tournaments as Steve Clarke’s men seal Euro 2024 spot Clarke congratulates Scotland players for becoming ‘serial qualifiers’

Thousands of Belgium and Sweden fans were locked inside the King Baudouin Stadium in Brussels after a fatal shooting in the city on Monday evening. The Uefa Euro 2024 qualifier was suspended at half-time with the sides drawing 1-1 and later abandoned, with the incident three miles away. The Swedish players told Uefa they did not want to play the second half of the match, with more than 35,000 fans attending, and the Belgium players were in agreement, according to Swedish broadcaster TV6. Brussels shooting - live: Two Swedes shot dead as Belgium police probe possible terror attack Police say two people were killed after a gunman opened fire in the Belgian city, with Belgian Prime Minister Alexander De Croo confirming the victims were Swedish. Footage shared online showed a man dressed in an orange jacket unloading several shots, using a large weapon. The man was reportedly seen leaving the crime scene on a scooter Local media outlets said the two victims were Swedish nationals, with the country’s football association urging fans to remain inside the stadium and stay calm. A statement from the SvFF read: “For security reasons, the Belgian police want Swedish supporters to stay in the arena. Take part in information from officials, responsible authorities and SvFF's staff on site. “We will return when the Belgian authorities provide us with new information. Keep calm and take care of each other.” Fredrik Reinfeldt, president of the Swedish Football Association (SvFF), called the news “devastating”. While Belgian Prime Minister Alexander de Croo “offered my sincere condolences to the Swedish PM following tonight’s harrowing attack on Swedish citizens in Brussels. Our thoughts are with the families and friends who lost their loved ones. As close partners the fight against terrorism is a joint one.” An hour after the match was suspended, reports suggested the atmosphere inside the stadium was “calm”, though many fans were unable to access the internet. The Belgian FA also confirmed: “Due to the incidents in Brussels earlier tonight, play is suspended. Our thoughts are with all those affected.” While Uefa added: "Following a suspected terrorist attack in Brussels this evening, it has been decided after consultation with the two teams and the local police authorities, that the Uefa Euro 2024 qualifying match between Belgium and Sweden is abandoned.” Viktor Gyokeres had given Sweden the lead, though Romelu Lukaku equalised for the hosts, who sit top of Group F and already secure of a place at next summer’s tournament in Germany. Read More Northern Ireland U21s lose late on against Serbia Ireland brush aside Gibraltar to spare Stephen Kenny further torment England Under-21s fall to late defeat against Ukraine Northern Ireland U21s lose late on against Serbia Ireland brush aside Gibraltar to spare Stephen Kenny further torment England Under-21s fall to late defeat against Ukraine

The chain is hoping to reduce stress by sending over a free pie when it’s needed most—but you need to qualify.