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FOOD
pumpkin basque cheesecake – smitten kitchen
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If you’re mixing this in a food processor, cold cream cheese is fine. If you’re using a handmixer or stand mixer, it’s best to have the cream cheese softened at room temperature first.
¼ cup (50 grams) granulated sugar⅓ cup (45 grams) cornstarch½ teaspoon kosher salt1 ½ teaspoons ground cinnamon¼ teaspoon freshly grated nutmeg¼ teaspoon ground ginger½ cup (100 grams) light brown sugar1 pound cream cheese (2 8-ounce/227-gram packages) (see Note)3 large eggs1 ¼ cups canned pumpkin puree (less than a 15-ounce/425-gram can)
Heat oven: To 425°F (218°C). Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. Place the loaf pan on a rimmed baking sheet, just in case there’s overflow (but I’ve never had any).
In a food processor: In the work bowl, blend the granulated sugar, cornstarch, salt, and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar mixture along with the brown sugar. Blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice. Add eggs, one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). Add the pumpkin and blend to evenly combine.
With a handmixer: Combine granulated sugar, cornstarch, salt, and spices in a large mixing bowl. Add softened cream cheese and brown sugar and beat to combine, scraping down the bowl a few times as you do to make sure there’s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. Add the pumpkin and beat to evenly combine.
Both methods: Pour into the prepared pan, making sure it all lands inside the parchment paper sling. Transfer to the oven and bake for 35 to 40 minutes, until puffed, bronzed, and moderately jiggly when the pan is shimmied. If you’d like more color on top, you can run it under your oven’s broiler for 2 to 3 minutes at the end.
To finish and serve: Transfer pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. Pumpkin basque cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.
Use parchment paper to lift and remove cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
Do ahead: Basque pumpkin cheesecake keeps in the fridge for 5 days, although it would be unprecedented.



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SPORTS
Manchester United told to pay £65m to sign top transfer target
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Mika Godts has emerged as one of Europe’s most exciting young attackers, with Ajax placing a significant valuation on their in-demand winger amid growing interest from Manchester United.
The 20-year-old has developed rapidly since joining Ajax’s academy setup in January 2023, following spells at Anderlecht and Genk. A senior debut arrived just months later, and his influence has grown sharply since, positioning him as a central figure in Ajax’s attacking plans.
This season has seen Godts deliver standout numbers, recording 16 goals and 13 assists across 39 appearances, form that has elevated his profile across Europe.
Manchester United interest gathers pace
Manchester United are actively exploring attacking reinforcements ahead of the summer window, with a left sided option understood to be a priority. Godts fits that profile, and discussions have now progressed to an exploratory stage.
Reports from AD indicate that Ajax have communicated a clear stance, placing a €75 million valuation on the player, which equates to approximately £65 million. That figure reflects both his current output and long term potential.
United are not alone in monitoring the situation, with Arsenal, Liverpool and Chelsea also tracking developments, though United’s interest is described as concrete.
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Transfer valuation and potential flexibility
Ajax’s asking price falls below previous comparisons to the Antony deal, which saw the Brazilian move to Old Trafford for £82 million in September 2022. That benchmark had initially shaped expectations around Goedts, though it is now understood that Ajax are operating within a more defined valuation framework.
There remains scope for movement. The Dutch side’s financial position could shift depending on their league finish. Ajax currently sit fourth in the Eredivisie, but failure to secure European qualification could influence their negotiating position.
Should they drop to sixth, missing out on continental competition entirely, there is a possibility that their stance softens.
Playing style draws elite comparisons
Godts has attracted attention for his direct style, pace and ability to eliminate defenders in one v one situations. Operating predominantly from the left, he favours cutting inside onto his stronger right foot, a trait that has prompted comparisons with Eden Hazard.
His technical profile aligns with the type of wide forward Manchester United have sought in recent recruitment cycles, though consistency and adaptation to the Premier League would remain key considerations.
For now, negotiations are at an early stage, but with Ajax setting a clear price and Manchester United assessing options, this is a situation that could develop quickly as the window approaches.



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FOOD
winter cabbage salad with mandarins and cashews – smitten kitchen
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Sumac is a dark red and slightly sour tasting spice I love keeping around for salads. Burlap and Barrel makes a great one. A fresh paprika will work here too. (If it’s old and dusty, just skip it.)

Spiced cashews1 cup (115 grams) cashews2 tablespoons (25 grams) dark brown sugar1/2 teaspoon kosher salt1/4 teaspoon ground cayenne1/2 teaspoon smoked paprika
Assembly1 pound (455 grams) red cabbage, thinly sliced or shredded (about 4 cups)1 small or half a large fennel bulb, halved and sliced thin (about 1 cup)3 regular or 4 thin scallions, thinly sliced (green and white parts)A small handful fresh mint leaves, thinly sliced3 mandarins (clementines and other small oranges work here), divided2 tablespoons (30 ml) white wine vinegar3 tablespoons (45 ml) olive oil1 teaspoon kosher saltFreshly ground black pepper1 teaspoon sumac, plus more for finishingSpiced cashews (from above)

Make the spiced cashews: Heat your oven to 400°F. Place the cashews in a colander and rinse them with water, but no need to shake them off. (This gets them the perfect amount of wet for the spices to stick.) Transfer to a bowl, add the sugar, salt, cayenne, and paprika and stir so that they’re evenly coated. If the mixture seems a little dry, add 1 more teaspoon of water. Spread the cashews out on a small, parchment-lined baking sheet and roast for 8 to 10 minutes, until the nuts are darker and I actually like them with some black spots, so I’ll put them in for up to another 3 to 5 minutes, just watch carefully so that they don’t completely burn. Let the nuts cool completely on the tray. [I stick them outside and let the winter air take care of it.]
Assemble the salad: Combine cabbage, fennel, scallions, and mint in a large bowl. Juice one of your mandarins and pour 2 tablespoons of the juice into a small bowl. (Any extra should be thrown back like an immunity booster shot.) Add white wine vinegar, olive oil, 1 teaspoon kosher salt, many grinds of black pepper, and sumac and whisk to combine. Pour over cabbage mixture and taste, adding more seasoning as needed. If you’re making the salad ahead of time, you can keep this mixture marinating for a couple hours; it won’t go to mush.
Peel your remaining two mandarins and separate them into segments. Pile half of your dressed salad mixture on a serving plate, sprinkle with half the mandarin and half of the cashews. It will seem like a lot of cashews but they’re really the star of the show here. Repeat with remaining salad, mandarin, and cashews and dig in.



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