Sunderland A.F.C. ~ Stadium of light bite

Introduction: The Stadium of Light is an all-seater football stadium with space for 49,000 spectators. According to Sir Bob Murray the name “was chosen for 2 main reasons; namely as an ever-lasting tribute to the region’s mine-workers and proud industrial heritage and in the expectation that the stadium would be a guiding light in the future. The name is very much a symbolic link to the thousands of miners and Sunderland supporters that emerged from the darkness and into the light every day when they returned to the surface after working in the mine.”

A Davy lamp monument stands at the entrance to reflect the coal mining industry that brought prosperity to the town.

The origins of this dish start in Front Road, Ford Estate, Sunderland by families of Irish immigrants. The Wearside Panaculty uses tinned corned beef, onion, sliced potatoes and gravy. Here it is baked in the oven in a casserole dish.

Preparation time: 20mins

Cooking time: 1.5 hours then an hour and a bit

Home kit: large shallow casserole dish, measuring jug

Away kit: 4 bowls, knives and forks

Serves: 4


  • 1½ lbs. potatoes, peeled and thickly sliced
  • 1 large onion, thin slices
  • 1 can of corned beef, sliced
  • 10 oz. frozen mixed vegetables
  • 4 rashers of bacon, remove the rind and cut in half
  • 1 pint of thick brown gravy, preferably left over from Sunday lunch.

Method: Preheat the oven to 150oC

First half

Sprinkle some of the vegetables into the bottom of your casserole, then a layer of the onion slices, a layer of potatoes covering the entire base of the casserole. Break up 2-3 slices of the corned beef and spread over the potatoes. Add more mixed vegetables, then another layer of onions and another layer of potatoes. Now the rashers of bacon go on then another layer of corned beef, mixed vegetables, onions and finish with a potato layer.

So the layers are;

    1. Vegetables
    2. Onion
    3. Potatoes
    4. Corned beef
    5. Vegetables
    6. Onion
    7. Potatoes
    8. Bacon and corned beef
    9. Vegetables
    10. Onion
    11. Potatoes

Once you have finished all the layers, carefully pour on the cold gravy, this should fill the casserole to about 3/4 full. Pour in some water if it does not. Cover and bake in the oven for 1.5 hours/1 kickball match.

Go to the game.

Second half

Upon return from the match turn up the temperature up to 180oC. Bake for a further 45 minutes while you have another pint or two. Remove the casserole lid and return to the oven to crisp up the top layer (usually another 15-20 minutes). Be careful to check the dish regularly at this point as the gravy may dry out. Sprinkle a little water on if necessary.

Full time results

Stick in the serving bowls and serve with crusty bread.

Newcastle United F.C. ~ Geordie Pan Heggarty

Introduction: This is a bit convoluted so pay attention…  The Stanley Cricket Club of Byker was later formed in November 1881and renamed Newcastle East End F.C. in October 1882. In 1886 Newcastle East End moved from Byker to Heaton.

In August 1882, Newcastle West End F.C. formed from West End Cricket Club, and in May 1886, the club moved into St James’ Park.

The two clubs became rivals in the Northern League. In 1889 Newcastle East End became a professional team, before becoming a limited company the following March.

Newcastle West End were in serious financial trouble and approached East End with a view to a take over. Newcastle West End were eventually dissolved, and a number of their players and backroom staff joined Newcastle East End, effectively merging the two clubs, with Newcastle East End taking over the lease on St James’ Park in May 1892.

Newcastle United Logo.svg

Pan Heggarty is a traditional dish from the north east of England. It is a filling dish and a cheap way to fill stomachs.  The linguistic the root of Heggerty is probably the same as haggis , both derived from the French “hache” meaning chopped.

Preparation time: 30 mins

Cooking time: 40 mins

Home kit: Saucepan, large frying pan, grater and large mixing bowl

Away kit: 4 plates, knives and forks

Serves: 4


  • 2 large potatoes, par boiled and cooled
  • 1 medium onion, chopped
  • 4 rashers smoked streaky bacon, chopped
  • 2 cloves gnarly garlic, chopped
  • 150g strong cheddar cheese, grated
  • Handful fresh parsley, chopped (or a palmful of dried parsley)
  • Olive oil


First half

Par boil the spuds in the saucepan for 10 mins and leave to cool, running them under cold water helps. Fry the bacon in the large frying pan till crispy. While that is happening roughly grate the large potatoes into a large mixing bowl (large potatoes are easier to hold than little ones) then crumble in the crispy bacon and mix in the onion, cheese and chopped parsley. Make 4 patties out of the mixture.

Second half

Add some oil to the bacon fat (also called lard) in the frying pan and on a high heat fry the patties until they are crisp and brown, about 4 minutes a side. It is best to do them two at a time or the patties do not crisp up.

Full time

Lay the table with the away kit and serve and eat as soon as they have cooled down enough, with salad if you must.

Tottenham Hotspur F.C. ~ Oysters Ardiles

Introduction: Osvaldo César Ardiles  was born in Bell Ville, Córdoba on the 3rd August 1952, referred to here as Ossie Ardiles, is a football coach, pundit and former kickballer.  He was part of the national Argentinian team the won the World Cup  in1978. He now runs the Ossie Ardiles Soccer School.

A competitive and skilled midfielder, Ardiles became a cult hero in England, along with Glenn Hoddle and compatriot Ricardo Villa, while playing for Spurs.

And so to the recipe, also known as the Hangtown Fry this recipe was probably invented in Placerville, California, then known as Hangtown, as fodder for rich gold prospectors in the 1850’s or as the final meal for a condemned man.

Preparation time: 5mins

Cooking time: 5 mins

Home kit: large frying pan, mixing bowl, shallow dish, table spoon

Away kit: 4 plates, knives and forks

Serves: 4


  • 4 rashers of streaky bacon
  • 8 eggs
  • 8 shucked oysters
  • A palmful of chopped parsley
  • A good handful breadcrumbs in the dish
  • 30g butter
  • Sea salt and freshly ground black pepper

Method: Preheat the oven to 100oC to warm the plates

First half

Quickly fry the bacon on a medium to high heat until crisp. Set aside to drain on kitchen paper.

Beat the eggs in the bowl. Mix in the parsley and season with salt and pepper. Using your hands dip the oysters in the egg mixture and then coat with breadcrumbs. Melt the butter in the same frying pan as you used for the bacon, it should be hot but not so hot that you burn the butter. Fry the oysters until golden.

Second half

Pour the remaining egg mixture over the oysters in the hot (but not too hot) frying pan, leave it until set slightly, then using the tablespoon draw the edges of the omelette into the centre, tilt the pan to usher uncooked egg to pour towards the edges. Cook for a further minute, use a timer. Crumble the bacon and sprinkle onto the omelette.

Full time results

The Oysters Ardiles will continue to cook on the warmed plates so remove from the heat when the eggs are still slightly liquid on top.  Cut the omelette into quarters and serve immediately. With salad if you must.

Aston Villa F.C. ~ Claret and beef

Introduction: Aston Villa’s colours are a claret shirt with sky blue sleeves, white shorts with claret and blue trim, and sky blue socks with claret and white trim. They are the original wearers of the claret and blue having stated some time after 1886.

File:Aston Villa FC logo (2000-2007).svg

[This is the pre-2007 badge, for extra claret-y]

To celebrate this fact here is a claret, beef and mushroom stew for the making of.

Preparation time: 30 mins

Cooking time: First half 30 mins, second half 3 hours

Home kit: large ovenproof casserole, slotted spoon, two set aside plates

Away kit: 4-6 dinner plates, knives and forks

Serves: 4-6


  • 7 rashers streaky bacon, cut into inches
  • 8 shallots
  • 400g quartered button mushrooms
  • 1.5kg stewing steak, cut into 1 inch cubes
  • 4 tbsp. oil
  • 5 garlic cloves, crushed
  • 2 tbsp. flour
  • 1 bottle claret (Bordeaux)
  • 1 tsp. sugar
  • bunch of fresh herbs
  • flour
  • salt and black pepper to taste

Method: Preheat the oven to 150oC

First half

Fry the bacon in the casserole dish until lightly browned. Add the onions and cook in the bacon fat for about 5 minutes then add the mushrooms, stirring gently for about 5 minutes. Scoop out of the casserole with the slotted spoon and set aside.

Pour the oil into the casserole dish and brown the steak cubes in small batches (too many and they steam rather then fry). Set them aside as you go. That done, put the browned meat back in the casserole dish, add the garlic and sprinkle the flour over the meat. Place in the pre-heated oven for 15 minutes while you prep the herbs and perhaps taste a little of the wine?

Second half

Now we season the dish, add the wine and the herbs (any mix of thyme, rosemary, tarragon, bay leaves, parsley), sugar, salt and pepper then cover and cook the casserole in the oven for three hours, while you adjourn to the pub/match.

Full time result

On your return add the bacon/shallot/mushroom mixture. Return to the oven and heat while you boil the potatoes that you are going to serve it with.

Everton F.C. ~ Dixie Beans

Introduction: William Ralph Dean (22 January 1907 – 1 March 1980), better known as Dixie Dean, was an English football player. Dixie Dean began his career with Birkenhead-based Tranmere Rovers before moving on to Everton (the club he had supported as a child), where he became the most prolific goal-scorer in English football history scoring 60 league goals in the 1927-8 season.

This bean recipe is for a swift snack on return from a cold afternoon at Goodison Pork Park

Preparation time: 10 mins

Cooking time: 10 mins

Home kit: Medium saucepan, side plate, kitchen roll

Away kit: 4 bowls

Serves: 4


  • 3 rashers of streaky bacon in 1 inch squares
  • 1 small onion
  • 1 can baked beans
  • 1 tbsp. Tomato sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper to taste
  • Grated cheese for topping

Method: Preheat the oven to 100oC to warm the bowls

First half

Fry the bacon in the saucepan over a medium heat until it is cooked through and crispy. Fish it out and set aside on kitchen roll to drain.  Now fry the onions in the bacon fat until they turn golden brown.

Second half – pop the bowls into the oven

Into the same pot put the beans, ketchup, mustard, Worcestershire sauce and pepper. Simmer over low heat until thickened.  There is no need for salt in this recipe, there is plenty in the bacon and the beans.

Full time results

Stir in the bacon and serve in the warmed bowls and sprinkle the grated cheese on top