West Ham United F.C. ~ Cobby Moore

Introduction: Robert Frederick Chelsea “Bobby” Moore, OBE (12 April 1941 – 24 February 1993) was an English footballer. He captained West Ham United for more than ten years and was captain of the England team that won the 1966 World Cup.

He is widely regarded as one of the greatest players of all time, and was cited by Pelé as the greatest defender that he had ever played against. Moore is a member of the World Team of the 20th Century.

Preparation time: 10 mins

Cooking time: 10 mins

Home kit: large low sided baking tray, large saucepan

Away kit: The baking tray you cooked it on

Serves: kickball team

Ingredients

• A fresh cob loaf
• 2 chicken breasts cut into 1 inch cubes
• 1 small tin sweetcorn (195g), the Devil’s Leavings.
• 250g cream cheese
• 250g sour cream
• A packet of spring onion soup mix (difficult to find these days, a chicken stock cube works well too)

Method: Preheat the oven to 180^oC

First half

Use a bread knife to cut a circular lid from the top of the loaf. Being careful not to cut through to the base of the bread cut a vertical cylinder of bread. Use your hands to pull out the soft bread until you are left with a crust bowl. Slice or break the extracted bread into fingers and scatter on the baking tray.

Put the cubes of chicken into the pan and cover with water, bring to the boil and simmer for 10 minutes. Drain and set aside to cool.

Second half

Put the sweetcorn, cream cheese, sour cream and spring onion mix into a large saucepan and place it over medium heat, stirring constantly, until it is softened.

Pour the filling mixture into the crust bowl and top with the crust lid. Put the assembly into the oven for 15 minutes to toast the bread.

Full time results

Remove from the oven, stick on the table allow to cool a bit and eat with your fingers using the toasted bread to dip.

West Ham United F.C. ~ Sir Geoff BratHursts with Sauerkraut

Introduction: Sir Geoffrey Charles “Geoff” Hurst MBE (born 8 December 1941) is a former England international footballer. A striker, he remains the only man to score a hat-trick in a World Cup final as England recorded a 4–2 victory over West Germany at the old Wembley in 1966. He made many Germans very sour.

I met Sir Geoff a while ago at a Teenage Cancer Trust fund raising event, I am probably the only Englishman since 1966 who failed to recognise him.  Sorry Stevie…

Preparation time: 10mins

Cooking time: 20 + 10 mins

Home kit: large saucepan, colander and grill

Away kit: 4 plates

Serves: 4

Ingredients

• 6 fresh bratwurst
• 2 (440 ml) cans beer/lager
• 6 soft hot dog buns, split and toasted
• English mustard

Sauerkraut Relish:

• 3 Tbs. vinegar
• 1 Tbs. sugar
• 1 tsp. pickling spice
• 1 tsp. caraway seed
• A can sauerkraut, drained
• ¼ finely chopped red pepper

Method: Preheat the grill to medium heat

First half

Prick several holes in the skin of each sausage. Put the bratwurst and beer into the saucepan and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes until no longer pink. Drain into the colander and set aside to cool.

Now, in the same pan stir together the vinegar and sugar, cook until sugar is dissolved. Add the pickling spice, caraway seeds, drained sauerkraut and pepper. Stir again briefly, cover and allow to cool.

Second half

Grill the bratHursts under the medium heat, turning frequently until the skins are golden brown. This will take between 5 and 10 minutes.

Full time results

Serve in the buns with mustard and the relish while watching international kickball on the tele between Germany and England.

West Ham United F.C. ~ Cottee banoffee pie

Introduction: Antony Richard “Tony” Cottee (born 11 July 1965, Forest Gate, Newham, England) was a striker for West Ham who now works as a television football commentator. He was one of the most prolific scorers of his time.

He made his first team debut against Tottenham Hotspur on 1 January 1983, at the age of 17. He scored. He was voted the PFA Young Player of the Year in 1986.

Preparation time: 40 mins

Cooking time: 10 mins

Home kit: saucepan and a mixing bowl that sits on top, a 20.5cm (8in) round cake tin

Away kit: plates and forks

Serves: Kickball team

Ingredients

Base

• 250g (9oz) bourbon biscuits, finely crushed (in a food processor is ideal)
• 75g (3oz) unsalted butter, melted

Filling

• 75g (3oz) plain chocolate, chopped
• 100g (3½oz.) unsalted butter, chopped
• 100g (3½oz.) dark brown soft sugar
• 397g tin condensed milk
• Generous pinch of salt

Topping

• 2 large ripe bananas
• 2 medium egg whites
• 100g (3½oz.) caster sugar

Method: Preheat the oven in the second half

First half

To make the base, mix together the crushed bourbon biscuits and melted unsalted butter until well combined. Press mixture into the base and an inch up the sides of a cake tin. Chill until needed.

For the filling melt the chocolate in the bowl set over the pan of gently simmering water. Take the bowl off the heat and set aside. Empty the saucepan and dry it for the next step.

Put the butter, brown sugar and condensed milk into the dried saucepan and heat, stir until all the sugar dissolves. Don’t stop stirring or the mixture will catch. Heat until just up to the boil then remove and mix in the melted chocolate. Add the salt.

Scrape the filling into the biscuit base and chill until firm this will take about 1½hrs.

Second half preheat the oven to 240°C (220°C fan)

Peel and Slice the bananas and lay over the filling. In a large bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. While beating, gradually add all the sugar until the mixture is thick and glossy. Slather over the bananas.

Bake for 3min or until the meringue is tinged golden.

Full time results

Allow to cool or serve just warm, plonk on the plates and dish out.