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Flavour and freshness is married with football and

frustration to create a fantastic fusion of food that will
keep hunger at bay until the World Cup is secured by
 Page |1

Name: (New) Wembley Stadium

Inauguration: 2007
Capacity: 90,000 seats
Address: Wembley, London, HA9 0WS
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Programme

FIRST HALF .................................................................. 4 Jermain Course is Defo Da Best ................................. 38

Ferdinando’s Style Piri Piri o Prawns ........................... 6 Emile to Beat all Meals .............................................. 40

Becks Golden ‘Milano’ Balls ........................................ 8 Charcole Jerk Chicken................................................ 42

Gabeef Agbondigas ................................................... 10 Leftover Chicken Foo-Young...................................... 44

Authentic Bento Tempscorer .................................... 12 EXTRA TIME ............................................................... 46

Smokey Robinsons Slow bbq Ribs ............................. 14 Captain Terry’s Chocca Blocka Orange Cake ............. 48

Carrick & Coriander Soup.......................................... 16 Lennon and Lime Tart................................................ 50

Calamarity James ...................................................... 18 StrawBarry Cheesecake ............................................. 52

Parmaway Hartichoke Bruschetta ............................ 20 Jolemon Panacotta With Lescotti Biscuits ................. 54

SECOND HALF ........................................................... 22 Brown Bread Ice Cream ............................................. 56

Freshly Caught Fish Balls With Goalies Greens ......... 24 Upson Down Pudding ................................................ 58

Fab Spaghetti Carb Pollo ........................................... 26 Benanas Foster .......................................................... 60

Pollock of the Glen .................................................... 28 PENALTIES ................................................................. 62

Super Frank Lamb Chard ........................................... 30 Nutty Macarooneys ................................................... 64

Simply Scouse ........................................................... 32 Chocolate Bridge Cakes ............................................. 66

Pork Scoredinoff & Matchstick Crouch Potatoes ...... 34 Freshly Milnered Corn-Bread .................................... 68

Walcott’s Hot & Speedy One Pot .............................. 36 Shaun Wasabi Peas ................................................... 70
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Full name: Rio Gavin Ferdinand

Date of birth: 7 November 1978
Place of birth: Peckham, London
Height: 6 ft 2.5 in
Position: Centre Back
Current Club: Manchester United
6|Page
Ferdinando’s Style Piri Piri o Prawns
You won’t have to pay a record fee for this dish. Enjoyed everywhere from Rio to Manchester

Serves 4
2 tbsp paprika
2 tbsp chilli powder
250ml lemon juice
1½ tsp chopped ginger
3 garlic cloves, crushed
1 tsp salt
12 raw tiger prawns
1 tbsp olive oil
1. Mix together the paprika, chilli powder, lemon juice, ginger,
garlic and salt. Add the prawns to the mixture and leave to
marinate for at least an hour in the fridge.
2. Heat a griddle pan and add a little olive oil. Cook the
prawns for a few minutes, turning occasionally until they
are cooked through.
3. Serve with finger bowls.
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Full name: David Robert Joseph Beckham

Date of birth: 2 May 1975
Place of birth: Leytonstone, London
Height: 6 ft 0 in
Position: Midfield (Right or Centre)
Current Club: LA Galaxy
8|Page
Becks Golden ‘Milano’ Balls
Less spice than the man himself, but always looks good on the plate. The reason he’d rather be in Milan

Serves 4
500ml vegetable stock
1 egg, beaten
25g mozzarella, cubed
25g grated parmesan
Handful of fresh parsley
150g Arborio rice
60g fresh breadcrumbs
500ml olive oil
Salt & Pepper to taste
4 bottles of Becks lager
1. Mix together the cheese, parsley and pepper.
2. Bring the stock to the boil and add the rice with a pinch of
salt. Cook for around 12 minutes until al dente. Drain and
leave to cool.
3. Divide the rice into 4. Wet your hands, then take a portion
of the rice and line the palm of your hand with it (about
2cm thick) to make a mould. Place a quarter of the cheese
mix in the middle. Close your hand to make a ball, ensuring
the filling is completely enclosed by the rice

4. Season the beaten eggs and then gently roll the rice balls
in them. Coat them in breadcrumbs and deep-fry in olive
oil over a medium heat until golden.

5. Serve with chilled bottles of Becks lager.

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Full name: Gabriel Imuetinyan Agbonlahor

Date of birth: 13 October 1986
Place of birth: Erdington, Birmingham
Height: 5 ft 11 in
Position: Forward (Left or Centre)
Current Club: Aston Villa
10 | P a g e

Gabeef Agbondigas
Usually cooked in a Villa in Spain rather than in Brum, but speedy and effective non-the-less

Serves 4

225 g minced beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
2 tbsp dry sherry
250 g tin of chopped tomatoes
1 tbs smoked paprika
pinch of sugar
salt and pepper to taste
fresh thyme to garnish
1. Place the minced beef in a bowl and add the onion, garlic,
and salt and pepper. Mix well and shape into 8 balls.
2. Heat the olive oil in a large frying pan and cook the meatballs
for 5 minutes, turning frequently until evenly browned.
3. Add the tomatoes, sherry, paprika and sugar. Season to
taste.

4. Cover and cook gently for 15 minutes until cooked.

5. Serve garnished with fresh thyme.

 P a g e | 11

Full name: Darren Ashley Bent

Date of birth: 6 February 1984
Place of birth: Tooting, London
Height: 5 ft 11 in
Position: Striker
Current Club: Sunderland
12 | P a g e

Authentic Bento Tempscorer

More Fritter then Twitter, but he certainly won’t be complaining about this choice

Serves 4
Sunflower oil for frying
1 medium courgette
4 baby aubergines
150g plain flour
1 tbsp cornflour
1 egg
8 shiitake mushroom
4 tbsp mooli (Japanese white
radish), finely grated
3cm piece ginger, peeled and
finely grated
Dipping Sauce:
½ red onion, finely chopped
2 cloves garlic, minced
3 tsp chilli sauce
juice of 2 limes
½ tsp wasabi
A pinch of salt
1. Firstly, make the dipping sauce. Simply mix all the ingredients in a
large bowl.
2. Cut the courgettes in half widthways and then thick slices
lengthways. Slice each aubergine in half lengthways, through the
stalk. Leave the mushrooms whole.
3. In a chilled bowl, lightly mix the two flours, egg and 300ml cold
water with a pinch of salt to make thin batter.
4. Place enough oil in a wok, large saucepan or deep-fat fryer to
come halfway up the pan. Place over a medium heat until hot
enough to fry.
5. Dip the vegetables in the batter and deep fry around 3 pieces at a
time until cooked through and crisp (but not brown).
6. Drain on kitchen paper. Serve the sauce in ramekins with a
spoonful of mooli and a pinch of ginger on top.
 P a g e | 13

Full name: Paul William Robinson

Date of birth: 15 October 1979
Place of birth: Beverley, East Yorkshire
Height: 6 ft 4 in
Position: Goalkeeper
Current Club: Blackburn Rovers
14 | P a g e
Smokey Robinsons Slow bbq Ribs
You’ll be singing for miracles before the temptations take over, but in the end you’ll have to stop it
Serves 4
2 kg baby back pork ribs
9 litres water
550ml cider vinegar
30g hot paprika
30g ground black pepper
30 g sea salt
1 tsp cayenne pepper
45g muscovado sugar
2 tbsp garlic powder
2 tbsp onion powder
1. Soak the ribs in a mixture of the water and vinegar for 1 hour.
Drain and wipe dry with kitchen paper.
2. Mix together the paprika, pepper, salt, cayenne, sugar, garlic
powder and onion powder. Rub some of the spice mix into the
ribs (reserving some for later). Wrap in tin foil and leave in the
fridge for at least an hour to marinate.
3. Heat a barbecue with coals piled on one side only, and a tray of
water on the other.
4. Sit the ribs, still wrapped in foil, on a rack over the water. Cover
the barbecue with a lid with the smoke holes half open. Cook for 3
hours - you will need to stoke the barbecue from time to time.
5. Rub the ribs with the remaining spice rub, wrap in the tin foil
again and return to the barbecue for another 2 hours. Unwrap
from the foil for the last hour of cooking. When ready, they should
pull apart easily.
 P a g e | 15

Full name: Michael Carrick

Date of birth: 28 July 1981
Place of birth: Wallsend, Tyne & Wear
Height: 6 ft 1 in
Position: Centre Midfield
Current Club: Manchester United
16 | P a g e

Carrick & Coriander Soup

You won’t want to pass this hearty delight, with a bit of creativity in the middle

Serves 4
1. Heat the oil in a large pan and add the onions and carrots. Cook
1 tbsp vegetable oil for a few minutes until starting to soften.
1 onion, sliced
450g carrots, sliced
1 tsp ground coriander 2. Stir in the ground coriander and season well. Cook for 1 minute.
1 litre vegetable stock
chopped bunch of fresh 3. Add the vegetable stock and bring to the boil. Simmer until the
coriander vegetables are tender.
salt and pepper to taste
4 bread rolls to serve
4. Whizz in a blender until smooth and then reheat in a clean pan.
Stir in the fresh coriander.

5. Serve with a drizzle of crème fraiche in the middle of each bowl,

and bread rolls
 P a g e | 17

Full name: David Benjamin James

Date of birth: 1 August 1970
Place of birth: Welwyn Garden City, Herts
Height: 6 ft 5 in
Position: Goalkeeper
Current Club: Portsmouth
18 | P a g e

Calamarity James
You may get a rush of blood when you eat these, but watch you don’t drop them

Serves 2
For the calamari:
Sunflower oil for frying
250g plain flour
½ tsp cayenne pepper
½ tsp smoked paprika
½ tsp salt
500g squid, cut into rings
2 eggs, beaten
For the mayonnaise:
200ml mayonnaise
1 garlic clove, crushed
½ lemon, juice only
1. For the mayonnaise, mix all the ingredients together and set
aside.
2. For the calamari, place enough oil in a wok, large saucepan or
deep-fat fryer to come halfway up the pan. Place over a medium
heat until hot enough to fry.
3. While the oil is heating, place the flour, cayenne, paprika and salt
in a food bag. Drop in the squid and shake around to coat evenly.
This may need to be done in two batches, depending on the size
of the bag.
4. Dip the floured squid into the beaten egg and then carefully drop
into the hot oil. Fry for 2-3 minutes until golden.

5. Drain on kitchen paper before serving with the garlic and lemon
mayonnaise.
 P a g e | 19

Full name: Charles Joseph John Hart

Date of birth: 9 April 1987
Place of birth: Shrewsbury, Shropshire
Height: 6 ft 3 in
Position: Goalkeeper
Current Club: Manchester City
20 | P a g e

Parmaway Hartichoke Bruschetta

You won’t have the hart to deny your guests this one but make sure you save some for yourself

Serves
Serves
4 2
1. Toast the ciabatta slices and drizzle with the olive oil.
8 slices
vegetable
ciabattaoil,bread
for deep
olivefrying
oil 2. Lay the ham pieces onto the ciabatta and then pile on the
8 slices
250gParma
plain ham
flour, cut artichoke, basil and parmesan.
into½smaller
tsp cayenne
pieces pepper
200g½ char
tsp smoked
grilled artichokes
Spanish
cut into
paprika
pieces
(many 3. Serve. Simple as that!
handful
supermarkets
basil leavesand delis sell
parmesan,
smokedshaved
Spanish with
paprika.
a If
you can't get hold of any,
peeler
use the traditional paprika
instead)
½ tsp salt
500g squid, cut into 5mm
rings
2 eggs, beaten
For the mayonnaise:
200ml mayonnaise
1 garlic clove, crushed
½ lemon, juice only
P a g e | 21
22 | P a g e
 P a g e | 23

Full name: Robert Paul Green

Date of birth: 18 January 1980
Place of birth: Chertsey, Surrey
Height: 6 ft 3 in
Position: Goalkeeper
Current Club: West Ham United
24 | P a g e

Freshly Caught Fish Balls With Goalies Greens

You may need a hammer to catch this one before it enters the net

Serves 4
1. Put all the fish ball ingredients in a food processor and blend to a
Fish Balls paste. With wet hands, form the mixture into around 24 small
450 g white fish fillet balls.
3 Spring onions, chopped 2. Steam the fish balls in batches in a lightly oiled bamboo steamer
1 rasher bacon, chopped placed over a pan of boiling water until the balls are tender
2 tbsp soy sauce (around 10 mins). Remove from steamer and keep warm.
1 tbsp mirin 3. Blend the corn flour, soy sauce and fish stock in a small bowl and
1 egg white set aside.
Vegetables 4. Heat wok until very hot and then add oil and swirl it around. Toss
1 small head Pak Choy, cut in the garlic and ginger and stir-fry for 2 minutes, then add in the
into pieces beans and continue to stir-fry for another minute. Now toss in the
150 ml fish stock mangetouts, spring onions and Pak Choy and stir-fry for another
60 g green beans minute.
150 g mangetout
3 Spring onions, sliced 5. Add the stock mixture to the wok and cook, stirring until it has
2 cloves Garlic, sliced thickened and the vegetables are tender and crisp.
2 cm fresh root ginger 6. Serve the fish balls on top of the bed of vegetables.
2 tbsp groundnut oil
1 tbsp soy sauce
 P a g e | 25

Full name: Fabio Capello

Date of birth: 18 June 1946
Place of birth: San Canzian d'Isonzo, Gorizia
Position: Manager
26 | P a g e

Fab Spaghetti Carb Pollo

This Italian classic has an impressive record for inspiring all those around

Serves 2
1 tbsp olive oil
50g smoked pancetta, diced
125g chicken breast, cut
into strips
250g dried spaghetti
2 eggs, beaten
2 egg yolks, beaten
75ml double cream
75g parmesan, grated, plus
extra to serve
freshly ground black pepper
1. Heat the oil in a pan. Add the pancetta and fry until crisp
and golden-brown. Remove from the pan and set aside.
2. Add the chicken to the same pan and fry for around 5
minutes, until completely cooked through.
3. Bring a large pan of salted water to the boil and cook the
spaghetti according to packet instructions.
4. Place the beaten eggs into a bowl and add the cream,
parmesan and plenty of black pepper.
5. Drain the spaghetti and then add back in the pan along with
the egg mixture. Mix well.
6. Add the cooked chicken and cooked pancetta cubes and stir
to combine.
7. Serve topped with extra parmesan and freshly ground black
pepper, to taste.
 P a g e | 27

Full name: Glen McLeod Cooper Johnson

Date of birth: 23 August 1984
Place of birth: Greenwich, London
Height: 6 ft 0 in
Position: Right back
Current Club: Liverpool
28 | P a g e
Pollock of the Glen
The names suggest they both had some Scot in them, but thankfully both are products of New England
Serves 4
4 Pollock fillets
25g plain flour
1 tbsp sunflower oil
400g can butterbeans
50g chorizo
200ml chicken stock
500g baby spinach
100g goats' cheese
2 tsp butter
crusty bread
1. Cover the fish fillets in the flour, shaking off any excess.
2. Heat a non-stick frying pan until hot, add the vegetable oil and fry
the fish fillets for about 4 minutes until golden-brown. Carefully
flip the fish over and fry for a further 2 minutes until golden-
brown all over and just cooked through.
3. Add the butterbeans and chorizo to the pan, add the stock and
cook for 2 minutes to heat through.
4. Add the spinach, goats' cheese and butter to the pan and cook
until the cheese is melted.
5. Place a fish fillet each into four shallow serving bowls and spoon
the butterbeans, chorizo, spinach and goats' cheese mixture
around. Serve with some crusty bread.
 P a g e | 29

Full name: Frank James Lampard

Date of birth: 20 June 1978
Place of birth: Romford, Essex
Height: 6 ft 0 in
Position: Centre Midfield
Current Club: Chelsea
30 | P a g e

Super Frank Lamb Chard

Gerrard may be a slightly better player, but to be fair Lamp’s dish is slightly better than his one

Serves 4
1. Strip the chard leaves from the stalk. Cut the stalk into batons and
1 bunch chard
1 oz olive oil roughly shred the leaves. Set aside separately.
600g diced shoulder of lamb
1 onion, sliced 2. Heat the oil in a frying pan and fry the lamb for about 5 mins over
2 garlic cloves, sliced a high heat until browned. Add the onion, garlic, chard stalks and
1 tsp ground turmeric
1 tsp ground cumin spices and continue to cook for 3 mins until softened. Pour over
1 tsp ground coriander the stock and scatter in the raisins, then simmer for another 5
pinch chilli flakes mins. Add the chard leaves until wilted,
400ml lamb stock
handful raisins
handful toasted pine nuts 3. Season to taste and serve scattered with pine nuts.
 P a g e | 31

Full name: Steven George Gerrard

Date of birth: 30 May 1980
Place of birth: Whiston, Merseyside
Height: 6 ft 0 in
Position: Centre Midfield
Current Club: Liverpool
32 | P a g e
Kop a load of this one. It couldn’t really be anything else
Serves 6
2 tbsp olive oil
800g lamb shoulder, cubed
3 lambs' kidneys, cored, split
and cut into quarters
2 onions, finely sliced
2 carrots, sliced
800g potatoes, sliced
handful fresh thyme
1 bay leaf
Worcestershire sauce
575ml beef stock
salt and freshly ground black
pepper
50g butter, melted, plus extra
for greasing
Pickled red cabbage to serve
Simply Scouse
1. Preheat oven to 180C. Heat oil in a large casserole over a high
heat. Add the lamb and kidneys and fry until brown all over.
2. Add the onions and carrots and fry for a further 4 minutes, until
softened and golden. Remove from the heat.
3. Line the base of the dish with a layer of potato slices, and season.
4. Add the lamb cubes, carrots, onions, kidneys, herbs and season
again. Add another layer of overlapping potato slices.
5. Add the stock and Worcestershire sauce, then add to the
casserole, pouring evenly over the potato layer, until the stock
level reaches the bottom of the top layer of potatoes.Brush the
top potato layer with melted butter.
6. Cover with the lid and place into the oven to cook for 2 hours,
then remove the lid and return to the oven to cook for a further
30 minutes, or until the potatoes are crisp and golden.
7. Serve with a spoonful of pickled red cabbage.
 P a g e | 33

Full name: Peter James Crouch

Date of birth: 30 January 1981
Place of birth: Macclesfield, Cheshire
Height: 6 ft 7 in
Position: Striker
Current Club: Tottenham Hotspur
34 | P a g e

Pork Scoredinoff & Matchstick Crouch Potatoes

It doesn’t really look that good, but it will surprise you when it hits the spot

Serves 2

For the scoredinoff:
500g pork fillet, trimmed
1½ tsp smoked paprika
250g mushrooms, sliced
1 onion, finely sliced
200ml crème fraîche
2tbsp brandy
Handful of fresh parsley,
chopped
For the matchsticks:
3 potatoes
Sunflower oil. For frying
1. Cut pork into thin strips, dust in paprika and seasoning. Set aside.
2. Shred the potato into matchsticks. Place enough oil in a wok, large
saucepan or deep-fat fryer to come halfway up the pan. Place over
a medium heat until hot enough to fry. Add the matchsticks until
crisp. Drain on kitchen paper and keep warm.
3. Heat a frying pan and cook the mushrooms, stirring, for 2 minutes.
Remove and set aside. Add the onion and 2 tbsp brandy to the
pan and cook, stirring, for another 3 minutes, until softened
slightly.

4. Add the pork to the onions. Cook for 2 minutes. Stir in the crème
fraîche and simmer for 2 minutes, until the pork is just cooked.
Add the mushrooms and their juices, the parsley and some
seasoning.

5. Serve alongside the matchstick potatoes.

 P a g e | 35

Full name: Theo James Walcott

Date of birth: 16 March 1989
Place of birth: Stanmore, London
Height: 5 ft 9 in
Position: Right winger / Forward
Current Club: Arsenal
36 | P a g e

Walcott’s Hot & Speedy One Pot

You’d better not choose this and then not eat it. It’s sure to have you dribbling all over the plate

Serves 4
1. Heat oil in a casserole dish and cook the sausages until browned,
1 tbsp olive oil
then remove.
400g sausages
1 onion, finely chopped
1 garlic clove, crushed 2. Tip in remaining oil, onion, garlic and pepper, then cook, about 5
1 red pepper, sliced mins more until softened. Add lentils and sausages to the pan
250g puy lentils
150ml vegetable stock with the stock and wine.
125ml red wine
Crusty bread to serve 3. Bring up to the boil and then simmer for 20 mins until the lentils
have softened and sausages are cooked through.

4. Serve with plenty of crusty bread.

 P a g e | 37

Full name: Jermain Colin Defoe

Date of birth: 7 October 1982
Place of birth: Beckton, London
Height: 5 ft 6 in
Position: Striker
Current Club: Tottenham Hotspur
38 | P a g e

Jermain Course is Defo Da Best

Cockney through and through, served up in a pie and mash (that means in a flash by the way)

Serves 4
For the pie:
600g minced beef
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 tbsp plain flour
2 tbsp tomato purée
1 tsp English mustard
75g mushrooms, chopped
300 ml brown ale
400g puff pastry
Milk or beaten egg to glaze
For the mash:
450g potatoes cooked
25g Butter
1 tbsp cream
For the liquor:
25g butter
1 tbsp plain flour
300 ml chicken stock
Handful fresh parsley, chopped
1. Brown the minced beef in oil in a hot pan. Add the onion and
garlic and cook 2 minutes. Stir in the flour and tomato purée and
cook a further 2 minutes. Add the mustard, mushrooms and
brown ale and bring slowly to the boil. Cover then simmer for 20
minutes. Cool and then urn the mixture into 4 individual pie
dishes. Roll the pastry out large enough to cover the dishes when
cut into 4. Cut pastry to fit and press firmly onto the dish. Brush
with milk to glaze. Bake at 220 °C for 15-20 minutes or until the
pie is golden.
2. Mash the potatoes well. Add the butter and cream and mix well to
incorporate. Season according to taste.
3. Melt the butter in a saucepan. Add the flour and cook for 1
minute. Gradually add the stock. Bring to the boil, stirring
continuously. Add the parsley and seasoning.
4. Serve pie and mashed potatoes with a generous helping of the
liquor, and garden peas if you wish.
 P a g e | 39

Full name: Emile William Ivanhoe Heskey

Date of birth: 11 January 1978
Place of birth: Leicester
Height: 6 ft 2 in
Position: Forward
Current Club: Aston Villa
40 | P a g e
Emile to Beat all Meals
Straight out of the curry capital Leicester, and still rising high in the Midlands
Serves 2
Groundnut oil
1 large onion, chopped
2 fresh green chillies,
deseeded and chopped
Small piece of ginger, chopped
3 garlic cloves, chopped
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g chopped tomatoes
4 chicken breasts
10 dried curry leaves
4 tbsp natural yoghurt
Handful of coriander
400g basmati rice, rinsed
600ml cold water
Salt and pepper
3 cardamom pods, crushed
2 star anise
1. Fry the onion for a few minutes in some oil until softened. Add the
chilli, ginger and garlic and cook for 2-3 minutes.
2. Add the chilli powder, turmeric, garam masala and sugar and cook
for another 2 minutes. Add the tomato puree and chopped
tomatoes and cook for a further few minutes.
3. Transfer the sauce to a food processor and blend until smooth
4. Add a tbsp of groundnut oil into the pan and fry the chicken
pieces until lightly coloured. Pour in the sauce and add the curry
leaves. Simmer gently for 10 minutes until the chicken is cooked.
5. Place the rice in a saucepan, add the cold water and season with
salt and pepper. Lightly crush the cardamom pods with your
fingers and add to the pan with the star anise. Cover with a lid and
cook for 10 minutes. Remove from the heat and allow the rice to
steam for a further 5 minutes. Remove the cardamom and star
anise. Fluff up the rice with a fork and set aside.
6. Stir the yoghurt into the curry along with half the chopped
coriander. Serve with the steamed rice and garnish with the
remaining coriander.
 P a g e | 41

Full name: Ashley Cole

Date of birth: 20 December 1980
Place of birth: Stepney, London
Height: 5 ft 9 in
Position: Left back
Current Club: Chelsea
42 | P a g e

Charcole Jerk Chicken

Don’t cheat with the ingredients on this one, and it will be your number one choice for years

Serves 4
1. Combine all the marinade ingredients in a small bowl. Using a
8 chicken pieces
fork, mash them together well to form a thick paste.
For the marinade:
1 tsp ground allspice 2. Lay the chicken pieces on a plate and make several slits in the
1 tsp ground cinnamon
flesh. Rub the seasoning all over the chicken and into the slits.
1 tsp dried thyme
1.5 ml grated nutmeg
2 tsp Demerara sugar 3. Place the chicken pieces in a dish, cover with cling film and
2 garlic cloves, crushed marinate overnight in the fridge.
15 ml finely chopped onion
15 ml chopped spring onion
1 tbsp vinegar 4. Shake off any excess seasoning from the chicken. Brush with oil
2 tbsp oil and place on a baking sheet. Cook under a preheated grill for 45
1 tbsp lime juice
minutes, turning often.
1 hot chilli, chopped
salt and pepper
5. Serve with salad leaves
Salad leaves to serve
 P a g e | 43

Full name: Ashley Simon Young

Date of birth: 9 July 1985
Place of birth: Stevenage, Herts
Height: 5 ft 9 in
Position: Left Wing
Current Club: Aston Villa
44 | P a g e

Leftover Chicken Foo-Young

A bit of trickery will be needed to get it from the wing to the centre of the plate

Serves 4
1. Heat the oil in a wok and stir fry the chicken until brown.
1 tbsp sunflower oil
200g frozen peas
1 onion, sliced 2. Add the onions and the peas, and stir fry for 2 minutes. Add the
200g leftover roast chicken, bean sprouts and stir fry for another minute.
sliced
200g bean Sprouts
5 eggs, beaten 3. Add the eggs to the ingredients in the wok and reduce the heat to
Salt and pepper to taste low. Stir occasionally while the mixture sets to avoid burning.
Brown sauce to serve When the mixture has set take off the heat.

4. Serve with brown sauce

P a g e | 45
46 | P a g e
 P a g e | 47

Full name: John George Terry

Date of birth: 7 December 1980
Place of birth: Barking, London
Height: 6 ft 2 in
Position: Centre Back
Current Club: Chelsea
48 | P a g e
Captain Terry’s Chocca Blocka Orange Cake
You may want to skippa main course before this. A true leader
Serves 6
1 orange
5 tbsp Grand Marnier
50g caster sugar
2 Terry's chocolate oranges,
separated into segments
85g unsalted butter,
softened
3 eggs , separated
284ml pot double cream
140g rich tea finger biscuits
142ml pot double cream ,
lightly whipped
Grated dark chocolate
1. Line a 1kg loaf tin with cling film. Squeeze the juice from the orange and
mix with 3 tbsp of Grand Marnier. Boil the zest in a covered pan with
300ml water for 20 mins until soft. Add the sugar, then simmer uncovered
for a bit longer until you have a soft, sticky peel.
2. Melt the chocolate over a pan of water, then take from the heat and beat
in the butter and egg yolks, followed by the rest of the Grand Marnier.
3. Whisk the egg whites until they hold their shape, then whip the cream
until softly stiff. Fold both of them into the chocolate mixture.
4. Spoon 5 tbsp of chocolate mixture into the tin, then dip the finger biscuits
in the orange and Grand Marnier mixture one by one and arrange over the
chocolate layer. Scatter over some of the peel, then spoon on another 5
tbsp of the chocolate mixture.
5. Carry on layering up the biscuits and chocolate mixture until you have 4
layers of biscuit, finishing with a chocolate layer. Lightly cover with cling
film and freeze until ready to serve. Freeze the remaining peel separately.
6. To serve, take the cake and orange peel out of the freezer no more than 1
hr before serving and strip off the cling film. Top with whipped cream and
the remaining peel, and scatter with the grated chocolate. Keep chilled
until ready to eat.
 P a g e | 49

Full name: Aaron Justin Lennon

Date of birth: 16 April 1987
Place of birth: Chapeltown, Leeds
Height: 5 ft 5 in
Position: Right Wing
Current Club: Tottenham Hotspur
50 | P a g e

Lennon and Lime Tart

This desert is not as fast as the man, but the end product is usually better

Serves 4
1. Roll out the pastry and use it to line a 20cm tart tin. Refrigerate
200g frozen shortcrust
for 10 mins. Line with greaseproof paper, fill with baking beans
pastry, defrosted
170g caster sugar and bake blind for 10 mins at 180c. Meanwhile prepare the filling.
2 large eggs
200ml double cream 2. Whisk together the eggs and sugar in a bowl, when combined stir
50ml lime juice
in the cream and juices.
25ml lemon juice
Icing sugar for glazing
3. Fill the part cooked case with the filling, and return to the oven to
cook for about 30 mins, until the filling is set but slightly wobbly in
the middle. Once cooled the filling should be firm.

4. Sprinkle the tart with icing sugar and caramelise with a blowtorch.

5. Cut into segments and serve

 P a g e | 51

Full name: Gareth Robert Barry

Date of birth: 23 February 1981
Place of birth: Hastings, E Sussex
Height: 6 ft 0 in
Position: Centre Midfield
Current Club: Manchester City
52 | P a g e

StrawBarry Cheesecake
Delicately balanced and sure to bring a bit of calm to the table

Serves 8
For the base: 1. Butter and line a 23cm tin. Put the crushed biscuits in a bowl and
250g hobnobs, crushed
pour over the melted butter. Mix until completely coated. And
100g butter, melted
Seeds from 1 vanilla pod then tip into the tin, pressing firmly down to create an even layer.
600g cream cheese Chill for 1 hr to set firmly.
100g icing sugar
284ml pot double cream 2. Place the cream cheese, icing sugar and vanilla seeds in a bowl,
then beat until smooth. Tip in the cream and continue beating
For the topping
until the mixture is completely combined. Now spoon the cream
400g strawberries, halved
25g icing sugar mixture onto the biscuit base, working from the edges inwards
and making sure that there are no air bubbles. Smooth the top of
the cheesecake down with the back of a dessert spoon. Leave to
set in the fridge overnight.

3. Purée half the strawberries in a blender or food processor with

25g icing sugar and 1 tsp water, then sieve. Pile the remaining
strawberries onto the cake, then pour over the purée.
 P a g e | 53

Full name: Joleon Patrick Lescott

Date of birth: 16 August 1982
Place of birth: Birmingham
Height: 6 ft 2 in
Position: Centre Back
Current Club: Manchester City
54 | P a g e

Jolemon Panacotta With Lescotti Biscuits

A bit expensive? Well if you’ve got the money it’s definitely worth it

Serves 6
sunflower oil 1. Brush 6 x 150ml pudding moulds with a little oil. Put the milk
375ml full-fat milk
and cream in a saucepan. Add the lemon zest and sugar, bring
375ml double cream
1 lemon , zested and cut slowly to the boil then remove from the heat.
into thick strips 2. Pour 150ml of the milk mix into a small bowl, add the gelatine
100g caster sugar and stir until it has completely dissolved. Leave the rest of the
2 tsp gelatine powder, or 4
leaves soaked in cold water mixture to cool to room temp and infuse with the zest. Stir the
2 mixtures together and strain through a fine sieve into the
For the lemon Caramel: moulds. Chill until set.
100g caster sugar
1 tbsp lemon juice
3. Meanwhile, to make the caramel, heat the sugar in a saucepan
until it melts and turns a golden colour. Swirl the pan to keep
Biscotti biscuits to serve the colour even. Take off the heat and add the lemon juice.
Remelt the caramel if it has hardened in lumps and then drizzle
onto a piece of baking parchment on a chopping board. Cool
and break into pieces.
4. Serve the panna cotta turned out onto plates with the caramel
pieces and biscotti biscuits.
 P a g e | 55

Full name: Wesley Michael Brown

Date of birth: 13 October 1979
Place of birth: Longsight, Manchester
Height: 6 ft 1 in
Position: Right Back, Centre Back
Current Club: Manchester United
56 | P a g e

Brown Bread Ice Cream

A steady addition to the menu

Serves 6 1. Mix the breadcrumbs and brown sugar together, and spread
evenly on a baking tray. Grill the breadcrumb mixture for 8
75g brown breadcrumbs minutes or until dark and caramelised. Set aside to cool.
60g brown sugar
2. Once the breadcrumbs are cool, break into small bite-sized pieces.
3 large eggs, separated
1 tbsp whiskey 3. Whisk the egg whites until stiff peaks form.
270ml double cream
75g icing sugar 4. In a separate bowl, mix the egg yolks with the whisky. Fold the
egg yolk mixture into the whisked egg whites.
5. In a separate bowl, whisk the cream and icing sugar together until
fluffy.
6. Using a metal spoon, fold the whisked cream and the caramelised
breadcrumbs into the egg mixture.
7. Transfer into a freezer-proof container and freeze for at least 4
hours before serving.
 P a g e | 57

Full name: Matthew James Upson

Date of birth: 18 April 1979
Place of birth: Hartismere, Suffolk
Height: 6 ft 1 in
Position: Centre Back
Current Club: West Ham United
58 | P a g e

Upson Down Pudding

Typically English - reliable and not too complicated

Serves 6
1. Preheat the oven to 200C/400F/Gas 6.
50g unsalted butter, softened
2 sticks of rhubarb, cut into 5cm
lengths 2. For the rhubarb, melt the butter in a small ovenproof frying pan
2 tbsp caster sugar over a medium heat. Add the rhubarb, caster sugar and
5 cardamom pods, split cardamom pods and cook down until soft.
For the sponge topping
100g butter 3. To make the sponge, place the butter and sugar in a food
100g caster sugar
processor and blend together. Add the eggs, flour and milk and
2 eggs
100g self-raising flour blend until the mixture is smooth.
50ml milk
Double cream to serve 4. Pour the sponge mixture onto the rhubarb in the pan and spread
evenly. Transfer to the oven and bake for 12 minutes, or until the
sponge is risen and golden.

5. Serve with double cream

 P a g e | 59

Full name: Benjamin Anthony Foster

Date of birth: 3 April 1983
Place of birth: Leamington Spa, Warwickshire
Height: 6 ft 2 in
Position: Goalkeeper
Current Club: Manchester United
60 | P a g e

Benanas Foster
Not always the right choice but it may just save the day

Serves 4 1. Heat a frying pan over a medium heat and cook the butter, sugar
and cinnamon until the sugar has melted.
60g butter
125g brown sugar 2. Stir in the banana liqueur, then add the banana pieces and cook,
½ tsp ground cinnamon
4 tbsp banana liqueur stirring carefully, until softened and beginning to turn golden-
4 bananas, peeled and brown.
quartered
4 tbsp dark rum
3. Add the rum and stir to combine. Turn up the heat and carefully
4 scoops ready-made vanilla
ice cream, to serve flambé the rum until the flames die out.

4. To serve, Top with the banana pieces with two scoops of ice
cream and pour over the sauce from the pan.
P a g e | 61
62 | P a g e
 P a g e | 63

Full name: Wayne Mark Rooney

Date of birth: 24 October 1985
Place of birth: Croxteth, Liverpool
Height: 5 ft 10 in
Position: Forward
Current Club: Manchester United
64 | P a g e
Nutty Macarooneys
World class but don’t lose your temper if they don’t quite work
Makes 20
For the biscuits:
140g ground almonds
275g icing sugar, sifted
25g cocoa powder
4 large egg whites
For the butter cream:
75g caster sugar
2 Large egg yolks
175g unsalted butter,
softened
75g white chocolate, melted
and cooled
4 tbsp pistachio nuts,
shelled and ground
1. Preheat the oven to 200c. Line two baking sheets with baking paper.
Blend the almonds, icing sugar and cocoa.
2. Whisk the egg whites with a pinch of salt until stiff, then fold in the
almond mixture with a metal spoon. Spoon into a piping bag and pipe
40 3cm circles onto the baking sheets. Bake, with the oven door left
slightly ajar to allow steam to escape, for around 10 minutes. Lift off
the paper and cool on a wire rack.
3. To make the butter cream, put the sugar in a small saucepan with
50ml water and heat gently until dissolved. Meanwhile, beat the egg
yolks until pale and creamy. Boil the sugar syrup until it reaches the
soft-ball stage (syrup forms a soft ball when dropped into cold
water). Remove from the heat and pour onto the egg yolks, whisking
until the mixture is thick. Cream the butter in a separate bowl, then
beat in the cooled chocolate, egg mixture and pistachios.
4. Sandwich the butter cream between pairs of macaroons. Chill for 24
hours until chewy. Serve at room temperature.
 P a g e | 65

Full name: Wayne Michael Bridge

Date of birth: 5 August 1980
Place of birth: Southampton
Height: 5 ft 10 in
Position: Left Back
Current Club: Manchester City
66 | P a g e

Chocolate Bridge Cakes

Always second best, but still does the job if an alternative is needed

Makes 12
250g digestive biscuits, crushed
150g milk chocolate
150g dark chocolate
100g unsalted butter
150g golden syrup
100g dried apricots, chopped
75g raisins
60g pecans, chopped
1. Use cling film to line a 20cm shallow, square-shaped tin. Leave
extra cling film hanging over the sides.
2. Melt the chocolate, butter and golden syrup in a heatproof bowl
set over a pan of simmering water. Stir occasionally.
3. Remove the bowl from the heat and stir in the broken biscuits,
apricots, raisins and pecans.

4. Spoon the mixture into the tin and level the surface using a spoon

5. Leave to cool, then put the chocolate mixture in the fridge for 1-2
hours to set.

6. Turn out the cake and peel off the cling film. Cut the cake into 12
squares and serve.
 P a g e | 67

Full name: James Philip Milner

Date of birth: 4 January 1986
Place of birth: Wortley, Leeds
Height: 5 ft 9 in
Position: Left/Right Wing
Current Club: Aston Villa
68 | P a g e

Freshly Milnered Corn-Bread

You’ll have been eating normal bread for years, but time to take a step up

Serves 10
1. Preheat the oven to 200C. Grease 23cm square baking pan with
375g plain flour
melted butter.
225g cornmeal
1 tbsp salt
4 tbsp baking powder 2. In a large bowl, mix all the ingredients together except for the
110g sugar sweetcorn kernels, then add the sweetcorn.
480ml milk
2 free-range eggs 3. Stir to combine thoroughly, then pour into the baking pan. Bake
110g butter, melted, plus for about 20 minutes in the top of the oven.
extra for greasing
small tin sweetcorn kernels
4. The cornbread is ready when it has a golden colour and is springy
to the touch. Allow to cool slightly before cutting.
 P a g e | 69

Full name: Shaun Cameron Wright-Phillips

Date of birth: 25 October 1981
Place of birth: Greenwich, London
Height: 5 ft 5 in
Position: Right wing
Current Club: Manchester City
70 | P a g e

Shaun Wasabi Peas

Small but with an explosive kick

1. Soak peas in water overnight.

110g dried peas
2 tbsp olive oil 2. Preheat the oven to 200C. Drain the peas, then cook them according
to instructions on the package.
For the Coating
4tsp wasabi powder 3. Mix the olive oil with the peas until well coated.
2tbsp tahini
2tbsp rice vinegar 4. Oil a baking sheet and spread the peas evenly across it. Place in the
2tsp Dijon mustard oven and bake for 5 hours
5. Combine the wasabi powder, tahini, rice vinegar and mustard in a
mixing bowl.
6. Combine the mixture with the hot peas making sure that all the
peas are evenly coated.
7. Using a rubber spatula, spread the peas on the baking sheet,
separating as many as you can.
8. Increase the oven temperature to 250C. Bake the peas for 10 to 15
minutes, until the coating is dry.