Ranked: Bruno Fernandes, Mason Greenwood, Ansu Fati and the top 25 stars whose values soared in 2020 - in pictures

The year 2020 has been a challenging in one for football with the coronavirus ensuring a stop-start finish to last season, and a late start to the current one.

Matches and training have been disrupted, some lower leagues abandoned, and a host of restrictions for club and fans alike.

But despite the many obstacles, some players have found a way to impress - and as a result their values in the transfer market have soared.

There are many factors taken into account by specialist football website transfermarkt.com - clubs they play for, length of contract, and age are just a few - but the bottom line is these players have been so good on the pitch, they have added millions to their valuations.

The top 25 players in Europe's big leagues are ranked above in reverse order, to show much much they have added to their values. To see the next picture and player price, just swipe.

Other must-tries

Tomato and walnut salad

A lesson in simple, seasonal eating. Wedges of tomato, chunks of cucumber, thinly sliced red onion, coriander or parsley leaves, and perhaps some fresh dill are drizzled with a crushed walnut and garlic dressing. Do consider yourself warned: if you eat this salad in Georgia during the summer months, the tomatoes will be so ripe and flavourful that every tomato you eat from that day forth will taste lacklustre in comparison.

Badrijani nigvzit

A delicious vegetarian snack or starter. It consists of thinly sliced, fried then cooled aubergine smothered with a thick and creamy walnut sauce and folded or rolled. Take note, even though it seems like you should be able to pick these morsels up with your hands, they’re not as durable as they look. A knife and fork is the way to go.

Pkhali

This healthy little dish (a nice antidote to the khachapuri) is usually made with steamed then chopped cabbage, spinach, beetroot or green beans, combined with walnuts, garlic and herbs to make a vegetable pâté or paste. The mix is then often formed into rounds, chilled in the fridge and topped with pomegranate seeds before being served.