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England Under-21s suffered a 3-2 stoppage-time defeat against Ukraine in their Euro 2025 qualifier in Slovakia where they had recovered from 2-0 down. Lee Carsley’s side had coasted to a 9-1 win over Serbia at the City Ground last week to sit top of Group F. Ukraine, though, had also picked up maximum points from their opening two qualifiers and proved a much sterner test for the Young Lions, who trailed 2-0 at half-time before Noni Madueke and Charlie Cresswell looked to have salvaged a draw – only for Ilya Kvasnytsya to strike a late winner. England, captained by Liverpool’s Harvey Elliott with Chelsea winger Cole Palmer out injured, created their first clear opening in the 24th minute. A neat exchange saw Jamie Bynoe-Gittens played into the left side of the penalty area and his cutback was stabbed across goal by James McAtee. It proved a costly miss as Ukraine took the lead just after the half hour. England were caught in possession trying to play out from the back and Ukraine swiftly pressed forwards. A ball across from the right dropped through to Nazar Voloshyn at the far post, and he slotted past James Trafford. With half-time approaching, England found space again on the edge of the Ukraine area as Madueke made a smart turn, but the Chelsea forward dragged a low shot wide. Ukraine then doubled their lead with a magnificent free-kick from Shakhtar Donetsk midfielder Oleg Ocheretko. Everton defender Jarrad Branthwaite was penalised for what looked like minimal contact on Maksim Bragaru out on the right. There did not seem to be the angle for a direct shot – but Ocheretko blasted the ball over Trafford and into the far corner. Following a low-key start to the second half, Carsley looked to inject some fresh life into his side with a triple substitution ahead of the hour mark as Jaden Philogene-Bidace, Liam Delap and Juventus forward Samuel Iling-Junior all came on. England, facing just a third qualifying defeat in 12 years, reduced the deficit in the 67th minute. Hull forward Delap was hustled off the ball at the edge of the Ukraine area, but it fell to Madueke who dispatched a neat finish back into the far corner. Iling-Junior then saw his cross fly through the six-yard box before being touched behind for a corner. England found an equaliser with just a minute left when Leeds defender Cresswell headed in at the far post after a deep cross from Elliott dropped through the Ukraine penalty area. Ukraine, though, snatched victory in stoppage time when substitute Kvasnytsya swept a low shot into the far corner following a quick break – before Delap saw his goal-bound header saved by Ruslan Neshcheret in what was the last action of the game. Read More 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 England ‘not too concerned’ despite World Cup hopes hanging by a thread Jordan Henderson set to face Italy despite England boos 5 talking points as Northern Ireland look for back-to-back wins The 2028 Olympics could be game-changing for squash – Gina Kennedy

Monday Night Football has had some wild finishes in the early portion of the season. Which two teams are set to wrap up Week 7?

Kyle Walker is eyeing European Championship qualification and “a little bit of payback” when England host Italy. Tuesday’s sold-out qualifier will be the first time these sides have met at Wembley since the Azzurri pipped Gareth Southgate’s men on penalties in the Euro 2020 final. The nations have met in Wolverhampton, Milan and Naples in the intervening 27 months but their reunion under the arch naturally brings memories flooding back from England’s agonising near-miss. Walker admits the chance to put that ghost to bed adds a little extra, but the main focus is getting the point they need to seal Euro 2024 qualification with two games to spare. “Listen, we fell short on that night,” the long-serving England right-back said. “This is the first time they’re coming back to Wembley, so hopefully we can go out there and put a good performance on and maybe get a little bit of payback. “I think you learn from occasions where you’ve been in finals and lose finals and setbacks, and you go on and achieve something great. “We get a draw and we go through, so it’s about managing the game. “Obviously, first and foremost, it’s about going out and putting a performance on and winning. “But I won’t be ashamed if it’s 0-0 and we’re in the Euros and we’re going to represent my country at the finals.” Walker was sat next to Southgate at the pre-match press conference and echoed the England manager’s sentiments as they look to reach a fourth major tournament under him. “Ultimately, the first objective is always to qualify for the tournaments,” Southgate said. “Our performances earlier in the group have put us in a really strong position. “The first thing we want to do is to play well and win the game, but we know if it’s the 87th minute and we’re level then we don’t need to lob the goalkeeper into the box at the end of the game.” Southgate says they have learned from what happened in the Euros final and their moments since, with all eyes now on the kind of “nights you want to be involved in”. “Experience,” the 57-cap former defender said of the difference in his side. “Experience of winning big matches, consistent performances. “We’ve been ranked in the top five in the world now since 2018, so I don’t think there’s been any other period over the last 30-40 years where that’s been the case. “These boys are consistently producing big nights, memorable nights, good performances, exciting performances in general and we want to keep doing that.” Southgate has a full 25-man squad to select from on Tuesday evening as England look to seal progress from Group C ahead of November’s matches against Malta and North Macedonia. Decisions over players struggling for club game-time like Harry Maguire and Kalvin Phillips have been mulled over before facing Italy, so too how best to use John Stones. The Manchester City centre-back made his first league appearance after a hip injury off the bench before this camp and was then brought on in Friday’s 1-0 friendly win over Australia. Marc Guehi deputised alongside under-fire Maguire in England’s last qualifier against Ukraine and the Crystal Palace centre-back offers a strong alternative if Stones is unable to start. “John, we’re working closely with his club in terms of his recovery,” Southgate added. “He’s been out a long time, so we’ve got to keep assessing him. “Marc is doing really, really well. He’s played with great maturity in the two games last month. “He’s a very calm player, positionally excellent. “At times he might not catch the eye in the way that some other players do because he’s in the right place, so he’s not having to tear around and cover for something that he’s got wrong. “He’s composed with the ball, very good mentality, so we think he’s developing really well.” Read More England ‘not too concerned’ despite World Cup hopes hanging by a thread Jordan Henderson set to face Italy despite England boos 5 talking points as Northern Ireland look for back-to-back wins The 2028 Olympics could be game-changing for squash – Gina Kennedy Jonny Evans enjoying new lease of life after fearing career could be over ECB chief Richard Gould hails cricket’s addition to 2028 Olympics as ‘fantastic’

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Max Johnston has been called into the Scotland squad for the first time ahead of the friendly against France on Tuesday night. The 19-year-old defender, who joined Austrian Bundesliga club Sturm Graz from Motherwell in the summer, replaces skipper Andy Robertson and Aaron Hickey, who have both been withdrawn. Left-back Robertson injured his shoulder in the 2-0 defeat by Spain in Seville last week, while Brentford full-back Hickey’s issue is unspecified. Johnston, son of former Scotland attacker Allan Johnston, has been capped up to Under-21 level with Scotland and played – and was sent off late – in the 3-1 win over Hungary at Fir Park on Friday. Scotland take on France knowing they are going to Germany for the 2024 European Championships next summer. Steve Clarke’s men qualified for their second successive Euros on Sunday night when Norway were defeated 1-0 by Spain in Oslo. Read More Scotland’s record at major tournaments as Steve Clarke’s men seal Euro 2024 spot Mohamed Elneny daring to dream about leading his new club to the Premier League Owen Farrell deserves more credit from England fans – Richard Wigglesworth

Arsenal forward Beth Mead hopes she did enough in her long-anticipated comeback to show Sarina Wiegman she is fit to play for England this month. The Euro 2022 Golden Boot and Player of the Tournament winner, who ruptured her anterior cruciate ligament (ACL) last November, was greeted with thunderous applause on her return in the 88th minute at the Emirates on Sunday, where two stoppage-time goals completed a dramatic 2-1 comeback victory against Aston Villa. Mead looked sharp from the moment she stepped onto the pitch – observed by England boss Wiegman from the stands – and provided the assist to set up Alessia Russo’s winner, which came moments after Katie McCabe had cancelled out Maz Pacheco’s opener. “I am ready to compete,” said Mead. “If Sarina thinks so or not is a different story, but in my own head I am ready to compete. I’m a hopeful person. Hopefully I get a chance to speak to Sarina at some point in the next few days and we will go from there. Unfortunately I am not a mind reader, I don’t know where her brain is at the moment.” Wiegman will name her squad for this month’s UEFA Nations League home and away legs with Belgium tomorrow at 4.15pm BST. England will first host the Group A1 leaders at Leicester’s King Power Stadium on October 27 before travelling to Leuven for the Halloween return fixture. The new tournament serves as UEFA’s Olympic qualifier and also has implications for teams’ Euro 2025 qualifying campaigns. England, as the nominated home nation to qualify a Team GB for next summer’s Olympics in Paris, are hoping to secure one of two available berths, and would most likely need to reach the tournament final to do so. Third place could be enough if France, automatically qualified as Olympic hosts, reach the final themselves. The Lionesses need to top their League A group to advance but currently sit third after opening their tournament with a 2-1 victory over Scotland before losing away to the Netherlands. Both Mead and fellow European champion Fran Kirby, who also missed the World Cup due to a knee issue and surgery, have now made their club comebacks and will be itching to crack Wiegman’s October squad. For Mead, who also lost her mum June to ovarian cancer in January, Sunday’s return was an emotional one. She added: “(It was) pretty amazing. It’s been a long, long time coming. There have been a lot of hard days, a lot of good days. “I think, ultimately, you want to do your job, you want to do something you love – and that had been taken away for such a long time. So to be able to get out there, with that type of reception from the fans, was pretty incredible.” Read More Mohamed Elneny daring to dream about leading his new club to the Premier League Owen Farrell deserves more credit from England fans – Richard Wigglesworth Biggest game of my life – Danny Care excited for England’s South Africa showdown Harry Wilson fully behind Wales boss Rob Page after ‘noise from the outside’ New sports given go-ahead for Olympic Games in 2028 Lacrosse’s Olympic return hailed as ‘immense’ and ‘watershed moment’ for sport

After a good old-fashioned revenge game in Week 5, Monday Night Football features another revenge angle in Week 6.

Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

It must have been one of the lowest moments of Jordan Henderson’s career, to be booed by his own fans at Wembley on Friday night, wearing an England shirt, something he has always described as the ultimate honour. Worse still, the reaction was not because of the football he played but because of the choices he’d made, and by extension part of the person he was. It must have stung. Henderson, who joined Saudi Arabian side Al Ettifaq in July, captained his country in the 1-0 friendly win over Australia, and afterwards he put on a brave face. Asked if he was disappointed by the crowd’s reaction, he replied: “Not really. I’m not sure what the reaction was to be honest.” When it was pointed out that thousands loudly booed as he was being substituted, Henderson said: “It’s not nice, your own fans, if they were booing. But people have got their own opinions. Whenever I bump into anyone on the street it’s always been positive stuff and nice things said. It won’t change who I am and what I do for this team and for my country. I give absolutely everything every time.” He is not the only Englishman to join the Saudi Pro League – Demarai Gray and Andre Gray have both moved, while Steven Gerrard is Henderson’s manager at Al Ettifaq. But he is the most high profile player, and he has used that status in the past to advocate for the LGBTQ+ community. That advocacy now looks like professional obligation rather than authentic sentiment after moving to a country which criminalises homosexuality. Henderson was asked if he understood the fans’ reaction. “Erm, not really. I don’t know… do you?” he challenged. It was suggested that it might relate to his move. “If people want to boo if I’m playing in a different country, that’s fine. Like I said, everyone is going to have an opinion when I’m playing over in Saudi. I’ve spoken in the past about the reasons for that. Whether people believe me or not is up to them.” Perhaps it might have been easier for Henderson had he said a long time ago that he was lured by a lucrative contract that would secure the financial future of his family’s families for generations. But he has always insisted he didn’t discuss his financial package until after agreeing to the transfer. Henderson suggested in a previous interview that he might be able to influence Saudi Arabian attitudes from the inside, and he seemed to repeat that line. “I’m playing football in a different country in Saudi where I want to try to improve the game on the pitch, but also things off the pitch as well.” But what does improving things off the pitch mean, in practice? “The whole league. The football. I’m not a politician. I’m not going to get into politics. All I’ve ever done is concentrate on my football and try to help people that have asked for my help. When I’m going out there, I’m just playing football trying to improve the league, trying to improve my own team and trying to win football games.” He softened slightly when it was put to him that some in the LGBTQ+ community considered his decision a betrayal. “I haven’t been surprised by that because I can understand the reasons in what they’re saying. I look at it from a different point of view, obviously. But I can understand it and I’ve got to take that on the chin.” How this affects Henderson’s England career is unclear. He was part of a disjointed performance against Australia by a largely second-string side, and is increasingly the understudy to first-choice starters Jude Bellingham and Declan Rice. There are few midfield alternatives, however, and the 33-year-old has every chance of making it to Euro 2024. “I feel as fit as I ever have, probably because over there the conditions are quite hard at times with the weather and the humidity and the warm,” he said. “I’m an experienced player, I know how to play football, you don't forget that when you just go out and play in a different league. So when I've been back here, when I've trained, when I've played games, I felt as good as ever.” Gareth Southgate staunchly defended his midfielder, which was no surprise from a manager who has always been fiercely loyal to his players, sometimes to a fault. “He is a role model in the squad, I don't understand it, ” Southgate said. But then Southgate has always taken firm stances on moral issues and, just as with Henderson, you were left wondering what he really thinks. Read More Jordan Henderson plays the tool on road to Saudi Arabia’s inevitable World Cup Gareth Southgate questions why England fans booed Jordan Henderson Ollie Watkins and Lewis Dunk emerge with credit on England’s audition night against Australia Harvey Elliott believes Jordan Henderson deserves better from England fans Wembley revenge to seal place at Euro 2024? – England v Italy talking points Kieran Trippier hails Jordan Henderson as ‘unbelievable character’ and ‘leader’

There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up