CRYSTAL PALACE F.C. ~ Crystal Plaice

Introduction: The club was founded at The Crystal Palace in 1905, they played home games at The Crystal Palace which of course led to their nickname, “The Glaziers”. Palace became founder members of the Premier League in 1992 and they achieved promotion back to the Premier League under the excellent guidance of Ian Holloway in May 2013.

This is a slightly curried recipe redolent of kedgeree. The rice takes longer to cook than the plaice so put that on first.

Preparation time: 5 mins

Cooking time: 5 mins

Home kit: a large saucepan

Away kit: 4 plates, knives and forks

Serves: 4


  • 4 plaice fillets, halved lengthways
  • ½ pint (300 ml) milk
  • 1 teaspoon curry powder
  • 1 teaspoon chutney
  • Generous pinch of sea salt


First half

Roll up the fillet strips. Put the milk into the saucepan, stir in the curry powder, chutney, salt and bring to the boil.

Second half

Place the fish rolls in the pan, return to the boil and simmer very gently for 5 minutes, until the fish flakes.

Full time results

Serve with boiled rice.

Reading F.C. ~ Royals Coronation chicken

Introduction: They are nicknamed The Royals, due to Reading’s location in the Royal County of Berkshire, though they were previously known as The Biscuitmen, due to the town’s association with Huntley & Palmers. Established in 1871, the club is one of the oldest teams in England, but did not join The Football League until 1920, and had never played in the top tier of English football league system before the 2006–07 season.

Preparation time: 20 mins

Cooking time: 10 mins

Home kit: Large frying pan, cooling plate, large mixing bowl

Away kit: Some plates

Serves: Some


  • Some yoghurt
  • Some crème fresh
  • Some mayonnaise
  • 3 tbls. mango and chilli chutney
  • 2 tsp. medium curry powder
  • Some sultanas
  • Some flaked almonds
  • Knob of butter
  • 2 chicken breasts or perhaps left over roast chicken
  • Some bread rolls



First half

First make the goujons by heating the knob of butter in a heavy frying pan, not too hot or the butter will burn. Slice the two chicken breasts into strips and sauté for 7 mins. Take out of the pan and set aside to cool.

Second half

While the chicken is cooking make the creamy sauce in the large mixing bowl by mixing the yoghurt, crème fresh and mayonnaise together. Now add the mango and chilli chutney, medium curry powder, sultanas, and flaked almonds. Mix it all up and let the flavours infuse.

Extra time

Put in the chicken goujons when they have cooled. Leaving this dish to fester in the fridge overnight improves the taste.

Full time results

Serve in some fresh buttered soft bread rolls. With salad if you must.