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Tottenham Hotspur have, yet again, a summer of change and big decisions ahead of them. The mid-campaign sacking of Antonio Conte has left plenty of questions to be answered, ones which Cristian Stellini was unable to deal with and which Ryan Mason hasn’t fared much better on either, but as usual in the close-season there’s one issue which matters above all else: transfers. For most clubs without a head coach in place, while not an ideal scenario, there will still be a normal process to follow and an expected list of targets to bid for. Those exact names might change depending on who takes over, but the recruitment team will already know, for example, they need to replace an out of contract central midfielder, or want to upgrade on the goalkeeper and so on. For Spurs, it’s rather more complex given they don’t have a sporting director in place either - this summer really is a clean slate in that regard. It’s an opportunity to start afresh, but also presents a bit of a problem from a tactical team-building perspective, specifically because the managers Daniel Levy appears to be targetting are so radically different from Conte. The Italian favoured a regular 3-4-3 setup, while the potential incoming names most heavily linked have been first Arne Slot - he has since announced he’s staying at Feyenoord - and now Ange Postecoglou, both coaches who have had fixed back four systems this season and before. By and large that’s not a wild issue to contend with; the Spurs front three could fit in the Celtic boss’ 4-3-3 without question as an example, but there is one area of this Tottenham team which is an absolute misfit for any back four boss: the defensive flanks. Spurs’ squad is, naturally, built with wing-backs. And not the full-backs-turned-wing-backs type after being let off their defensive leash either, but outright flexible, offensive-minded, hard-working attacking outlets, mostly wingers asked to play from deeper starting positions. Ivan Perisic was a wide forward; Ryan Sessegnon made his name as a winger. Emerson Royal has never been a full-back worthy of the title, even when he was nominally included in a Barcelona back four lineup. Back in October, Pedro Porro lined up on the right and Perisic on the left directly against each other - the Spaniard then playing for Sporting CP, as wing-back, of course. Stellini’s final game in charge as interim boss showed the folly of trying to quickly repurpose the wing-backs on Spurs’ books into back four players. With Porro on the right and Perisic on the left, Tottenham had no line, no cohesion, no protection against the speed, movement and confidence of Newcastle’s attack, resulting in being five goals down in 21 minutes. A 23rd-minute sub put an end to that experiment, and it wasn’t repeated afterwards until Spurs’ most recent outing. Another defeat ensued. With Djed Spence and Destiny Udogie due to return from loans, both also far more adept as wing-backs than full-backs, there’s a real dilemma as to the future in that area of the pitch unless an incoming boss is determined (or convinced) to stay the course with a three-man setup. While the centre-backs are also more adept at being in a three than a pair - Eric Dier, Cristian Romero and Ben Davies at the very least are more comfortable in this system - there’s more scope for a club to sign a central player who can play in both arrangements than there is to start a total overhaul down the flanks. That is particularly important as these positions affect buildup play so much for both of the recently linked bosses, while defensively there’s absolutely no evidence to suggest a back three has helped Spurs - only the bottom three, Nottingham Forest and Bournemouth have conceded fewer this season. Postecoglou, it should be noted, has been tactically flexible in his career. He used a back three with Australia at times, though usually in matches where they were the underdog. Whether that’s his preferred stance when reshaping an entire team is doubtful. Whoever the incoming manager is will, naturally, want a say on at least the type of player and the area of a team they want guarantees in. Perhaps the appointment of a new sporting director will do likewise, them having clarity of how the team should be rebuilt and move forward. Regardless of the eventual name the club lands - and judging by their recent attempts to fill the dugout, even an approach for Postecoglou might be a long way from a success - there’s one absolute certainty: if they plan a Tottenham future with a back four in place, a complete overhaul is necessary to go from leaky wing-backs to a stable setup, only adding to what is already set to be a chaotic and expensive summer in north London. Read More Tottenham identify new first choice for manager after Arne Slot snub Arne Slot makes decision on Tottenham job Premier League 2022/23 season awards: Best player, manager, transfer flop and breakthrough act Tottenham identify new first choice for manager after Slot snub Arne Slot makes decision on Tottenham job Tottenham identify leading candidate to be next manager

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I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

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