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Ivan Toney looks set to be the big target in the remaining days of what could be the most frantic transfer window yet, as all of the Premier League's old so-called “big six” will be seeking major deals right up to the close of the market on Friday night. The situation has been influenced by the influx of Saudi Pro League money, which has caused every Premier League club to delay and disrupt their plans, right up to Manchester City who usually have all business done by now. They are likely to get a deal done for Wolves’ Matheus Nunes, although the player’s willingness to go on strike – sensing a rare opportunity as City cast around for other attacking players – could make it go very late. Manchester United meanwhile want a midfielder – preferably Fiorentina’s Sofyan Amrabat, possibly Tottenham Hotspur’s Pierre-Emile Hojbjerg or Bayern Munich’s Ryan Gravenberch – and now a temporary left-back due to Luke Shaw’s injury. The Old Trafford hierarchy have been in talks with a series of clubs over potential deals, from Lyon’s Nicolas Tagliafico to Barcelona’s Marcos Alonso. Arsenal are looking for a right-back, and Tottenham Hotspur a full-back, along with a forward player likely to be Nottingham Forest’s Brennan Johnson. Talks over the latter are understood to have been hugely frustrating, though, with very little common ground between negotiation teams led by Spurs’ Daniel Levy and Forest’s Evangelos Marianakis. As one involved source quipped: “Imagine trying to get a deal done between those two”. Forest had initially set a price of £40m for Johnson, which Brentford had met, only for the midlands club to make further demands. They would also prefer not to sell to Brentford as they are seen as a potential rival in the Premier League table. Brentford have not yet given up, though, as there is understood to at least be a £15m difference between Forest and Spurs. Chelsea may yet move for Johnson depending how far they get with bigger targets up front, as Mauricio Pochettino wants a forward who can play across the attack. Toney represents that, and there is an increasing feeling a deal could be struck in the last few days in the window, although Brentford would want £80m. Liverpool are meanwhile investigating whether they can do one more midfield deal. There is still interest in Cheick Doucoure of Crystal Palace but they have so far been put off by price. Wilfried Ndidi may be considered as relegated Leicester City are willing to do business in the last few days of the window. Read More Man United identify £5m transfer option to cover Luke Shaw’s injury Roma set to sign Chelsea striker Romelu Lukaku on season-long loan

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Kyle Walker has revealed he was “close” to joining Bayern Munich in the summer but is now set to sign a new contract at Manchester City. The City right-back was the subject of strong interest from the German giants during the close season and, coupled with uncertainty over his future at the Etihad Stadium, he admits he was seriously tempted. The 33-year-old had a spell out of favour last spring and, although he regained his place towards the end of the treble-winning campaign, was left out of the starting line-up for the Champions League final in June. As he entered the final year of his contract, Bayern turned his head with an attractive package but, with City later offering what is understood to be a two-year extension, Walker opted to stay put. “It was close but in football things can happen,” Walker said. “Decisions can be made, things can turn. It wasn’t meant to be. “Would I have enjoyed the experience? Of course I would, but this is a great club and you can’t underestimate what this club has done in the last six or seven years. “Why should I walk away if I am going to get enough game time that’s right for me? That is all I want. “It was about who gave me the most years. It wasn’t like I was going to a worse club because Bayern Munich is a massive club and seeing what Harry (Kane) is doing there and will do, it wasn’t a step down. I have a contract with the club and I will play for the club until the contract (ends) or they sell me Kyle Walker “In the back of my head I always wanted to play for Manchester City but I had to do what was right for me and my future. It was just about which club gave me the years in my contract to play football at the highest level.” The speculation linking Walker with Bayern was at its most intense in July, just as City played the Bundesliga club during a pre-season friendly in July. To some surprise at the time, Walker not only started for City but took the captain’s armband. He said: “I am a Manchester city player. I am contracted to them so what do you want me to do? Turn round and say ‘I am not playing because I want to force a move to Bayern Munich’? “That is not me as a person. I have a contract with the club and I will play for the club until the contract (ends) or they sell me – and I wasn’t sold.” Walker, who joined City from Tottenham in 2017, says confirmation of the new deal which would commit him to the reigning Premier League champions was imminent. “The extension is coming,” said Walker, who has five title-winner’s medals. “It’s my seventh season here and I feel like one of the old ones. “I love the place. I’ve experienced things I only dreamt of here – especially the last season – so why would you want to leave a club like this?” Walker is also keen to take on the City captaincy full-time with manager Pep Guardiola planning to hold a squad vote to identify Ilkay Gundogan’s replacement in the coming weeks. He said: “The vote hasn’t been yet. They like to do it after the transfer window is closed. “It is an honour of privilege, of course I want it. If you can’t pass on your knowledge and life experiences on or off the field, I shouldn’t be playing at a great club like this.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Big-serving Ben Shelton storms into US Open quarter-finals Erik ten Hag frustrated by decisions in Manchester United’s defeat at Arsenal They really outplayed us – Jos Buttler credits New Zealand after England mauling

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Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

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Joy Behar, 80, was discussing the legacy of Tina Turner, who died on Wednesday, May 24, when she made the unexpected comment