Bournemouth open talks over trophy-winning international centre-back - as Andoni Iraola looks to add Champions League experience to squad
Bournemouth have asked about Bologna centre-back Jhon Lucumi.
With Paris Saint-Germain keen on Illia Zabarnyi and Dean Huijsen having left for Real Madrid, the Cherries are in need of reinforcements and have turned to Colombia international Lucumi.
The 26-year old has 28 caps for Colombia and was part of the Bologna squad that won the Coppa Italian against AC Milan this season, playing all of the final.
He also played seven times in the Champions League this campaign, including against Liverpool.
However, Champions League nearlymen Inter Milan have also been showing interest.
Lucumi started his career at Deportivo Cali in his homeland before joining KRC Genk in 2018.
He spent four full seasons in Belgium before moving to Bologna in 2022.
The Colombian has been to threee Copa Americas with his country, featuring in two of them, and helping them to be runners-up in 2024.
Bournemouth have also enquired about Nathan Zeze at Nantes in recent weeks as they look to find quality players once again for manager Andoni Iraola.
They also like Rennes left back Adrien Truffert as Liverpool are closing on a £40m deal for Milos Kerkez.
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I've made £10.4k on Vinted & swear by 7 tips to make cash quick – including the magic number of pictures you must upload
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Daily Mail
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From sea bass to salmon – eight seafood recipes that'll wow your guests
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SERVES 4 (as a starter) 200g panko breadcrumbs zest of 1 lemon 2 tbsp chopped flat-leaf parsley leaves 50g plain flour 2 eggs, beaten 16 sardines, deboned, trimmed and butterfly-filleted 2 tbsp olive oil sea salt and freshly ground black pepper For the tomato dressing 350g tomatoes, deseeded and diced 2 banana shallots, finely chopped 2 tbsp chopped flat-leaf parsley leaves 4 tbsp olive oil 2 tbsp red wine vinegar 2 garlic cloves, finely chopped To serve green salad and bread 1 Make the tomato dressing: put the tomatoes, shallots, parsley, olive oil, vinegar and garlic in a bowl. Stir together and season with sea salt and freshly ground pepper. Taste and adjust if necessary. 2 Put the breadcrumbs, lemon zest and parsley in a shallow tray, season with salt and pepper and combine. Put the flour in a tray alongside, and the beaten eggs in a third tray. Pat the sardines dry, coat in the flour, then the egg and press into the breadcrumbs. 3 Heat the olive oil in a large frying pan. 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Once it is cooked, drain and run under cold water to cool, then leave to drain in a colander over the pan. 2 Zest and juice the lemon into a bowl, then add the orzo and 2 tbsp of the olive oil. Add a good pinch of salt and mix together, then stir through the mint and taste. Adjust the seasoning if needed. 3 Spoon the orzo on to a platter and break up the tuna over it. Spoon over the avocado flesh, drizzle with the remaining olive oil and garnish with the spring onions and extra mint leaves. HOT-SMOKED TROUT CAESAR SALAD Here's one of my go-to salads (there are many variations). It has hot-smoked trout, croutons and lettuce, and I lighten things up by using crème fraîche in the dressing instead of mayonnaise. Little gem and romaine lettuces are perfect leaves for this salad. If preferred, you can swap out the trout for tinned herring or flakes of mackerel. SERVES 4 2 red romaine lettuces 4 little gem lettuces 2 x 112g tins of hot-smoked trout (if unavailable go for vacuum-packed) 1 tbsp chopped flat-leaf parsley leaves 1 tbsp chopped tarragon leaves For the croutons 100g leftover sourdough bread 1 tbsp olive oil 1 sprig of rosemary, leaves picked sea salt For the dressing 1 tsp English mustard 1 tsp Worcestershire sauce zest and juice of 1 lemon 1 tbsp white wine vinegar 3 anchovy fillets, finely chopped 50g parmesan, grated 100ml olive oil 4 tbsp crème fraîche sea salt and freshly ground black pepper 1 Start with the croutons. Preheat the oven to 220C/200C fan/ gas 7. Tear the bread into bite-size pieces, place on a baking sheet and drizzle over the olive oil. 2 Scatter the rosemary over the bread along with a good pinch of sea salt. Roast in the oven for 15-20 minutes until golden brown and crunchy. Remove from the oven and leave to cool. 3 Next, make the dressing. 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Lightly rub the fish with the olive oil and season it with sea salt. Scatter the ginger over and place the coriander leaves in the cavity. Bring the foil together and crimp the edges so that the parcel is sealed. 3 Bake in the oven for 25-30 minutes, then remove and leave to rest for 5-10 minutes. 4 To make the dressing, add the crushed chillies, rice wine and soy sauce to a bowl and stir everything together. In a small pan, gently heat the sesame oil and cook the garlic for 1-2 minutes, then pour the hot garlic oil over the chillies. Set aside. 5 Put the spring onions in a bowl of iced water. This will soften their flavour and make them extra crunchy. Drain and pat dry when ready to serve. 6 When the fish has rested, pull the foil apart, spoon over enough dressing to cover and sprinkle the top of the fish with the spring onions. Garnish with the mint, watercress and extra dressing on the side. ANCHOVY AND THYME PUFF PASTRY STRAWS The anchovies are wearing the trousers in these buttery puff pastry straws. Their salty notes marry perfectly with the heat from the chilli and fragrant thyme leaves. Perfect for a pre-dinner drink or a picnic. 50ml good olive oil 2 x 50g tins of anchovy fillets in olive oil (reserve the oil) 1 tsp dried chilli flakes a handful of thyme leaves 1 x sheet of ready-rolled puff pastry 25g parmesan, grated sea salt and freshly ground black pepper 1 Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment. 2 In a small bowl, combine the olive oil, anchovy oil, chilli flakes and most of the thyme leaves. Season with salt and pepper (do not add too much salt as the anchovies are already salty). 3 Unroll the pastry and lay it on the prepared baking sheet. Brush it all over with the olive oil mixture and cut it into about 12 pencil-thin strips, then cut these in half to form 24 short strips. Place the anchovy fillets on the strips. 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Score the skin of each mullet three times with a sharp knife (just through the skin, not the flesh). Stuff each cavity with a few sprigs of lemon thyme and the orange and lemon slices. Place the fish in a roasting tin and drizzle with the olive oil. Roast for 15 minutes until cooked through. 2 For the tapenade, place the olives, garlic, anchovies, chilli flakes and olive oil in a food processor and blitz until roughly chopped together. 3 Toast the bread slices and rub with the garlic clove while still hot. Drizzle with olive oil and top with the tapenade. Serve the red mullet with the olive tapenade toasts. BARBECUED PRAWN TACOS WITH ASPARAGUS, LEMON AND PARSLEY These tacos are filled with tarragon mayo, smoky charred asparagus and blushing pink, garlicky, chilli prawns that are drunk on sherry and cooked over the coals. SERVES 4 1 bunch of small asparagus 1.5kg raw tiger prawns, peeled, cleaned and deveined 1 tsp crushed red chillies preserved in vinegar (shop-bought jar) 4 garlic cloves, crushed 25g unsalted butter juice of 1 lemon 1 tbsp dry sherry 1 bunch of flat-leaf parsley, leaves chopped 8 small wheat tortillas 80g watercress or lamb's lettuce For the tarragon mayo 3 egg yolks juice of 1 lemon 1 tsp Dijon mustard 250ml sunflower oil 1 small handful tarragon sea salt and freshly ground black pepper 1 For the tarragon mayo, place the egg yolks in a food processor and add the lemon juice, mustard and a good pinch of sea salt. Whizz until just combined, With the motor running, slowly pour the oil through the funnel in a fine slow stream until it is all incorporated and has emulsified. Remove the tarragon leaves from the stalks and roughly chop. Fold through the mayo and taste, seasoning as needed. 2 Prepare a barbecue. 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Daily Mail
25 minutes ago
- Daily Mail
Manchester United 'pull ahead in race to sign Viktor Gyokeres' - with 'Sir Jim Ratcliffe offering Ruben Amorim a significant transfer boost'
Manchester United have reportedly moved one step closer in their bid to sign Viktor Gyokeres this summer. Ruben Amroim's side are currently reeling from their worst Premier League campaign in the competition's history, with the Portuguese determined to increase his side's firepower in the transfer window. The disastrous season was compounded by the club's defeat against Tottenham in the Europa League final last month. Throughout the campaign both Rasmus Hojlund and Joshua Zirkzee failed to inspire confidence leading the line at Old Trafford. As a result Amorim has wasted little time in his search for a suitable frontman this summer. Former Brighton striker Gyokeres has long been touted as United's top transfer target, with the Swede having previously worked under Amorim at Sporting Lisbon where he has enjoyed a prolific spell. Gyokeres has been linked with moves to several clubs across Europe this summer, with Arsenal said to be keeping tabs on him in their own search for a striker. The financial impact United's failure to qualify for European football initially looked to severely damaged their hopes of securing the 27-year-old. However, according to a report from The Sun, the funds to sign Gyokeres this summer may have actually come from a surprising source. According to the report, Sir Jim Ratcliffe's ruthless cost-cutting measures at United have opened up the coffers for Amorim to spend this summer. United's recently released quarterly accounts from the club revealed that the club's operating expenses have dropped by over £40million. Gyokeres, who netted 39 league goals from just 31 starts in the Portuguese top flight last season, reportedly has a release clause of £85million. However, Amorim could ultimately pay significantly less in his bid to reunite with Gyokeres as Sporting are said to be willing to consider bids in the region of £60million to allow their star man to depart.
