Fulham F.C. ~ Johnny Hayneselnut pizza

Introduction: John Norman “Johnny” Haynes (17 October 1934 – 18 October 2005) played his entire career of 18 years at Fulham, playing 657 games and scoring 157 goals between 1952 and 1970. Still a club record.

He was the first player to be paid £100 a week, this was in 1961. And Pelé is quoted as saying of Haynes, he was the “best passer of the ball I’ve ever seen”.  Hence you will need napkins for this pizza as it distributes itself everywhere.

Preparation time: 10mins

Cooking time: 10 mins

Home kit: 10 inch baking tray

Away kit: 1 large serving plate, 6 side plates and napkins, did I mention napkins?

Serves: 6


  • 1 thin and crispy pizza base (10 inch)
  • 4 tbsp. Nutella
  • 2 tbsp. toasted hazelnuts
  • A handful of raspberries or strawberries or dates or whatever you fancy really.  No, not anchovies.  Definitely not anchovies.
  • Icing sugar, for dusting

Method: Preheat the oven to 230oC

First half

Bake the pizza base on the baking tray for 4 mins.

Second half

Smooth the Nutella over the top, sprinkle with nuts and put back in the oven for just 1 min. Scatter the raspberries (or whatever) over the pizza. Dust with icing sugar.

Full time results

Serve straightaway with lashings of ginger beer. Napkins, don’t forget the napkins.

Arsenal F.C. ~ Thierry Iced Tea

Introduction: Thierry Daniel Henry was born on the 17th August 1977, in Les Ulis, Essonne which is a suburb of Paris.  He joined Arsenal for 11 million quid in 1999 where he became their all time top scorer with 228 goals over eight seasons.

The infamous Long Island Iced tea is one of my favourite alcoholic drinks but this is a refreshing non-alcoholic version intended to match The Arsenal colours.

Preparation time: 10 mins

Cooking time: 10 mins

Home kit:  Large jug, large saucepan, small saucepan, large strainer,

Away kit: Jug (again), ice and some glasses

Serves: 8


  • 2 litres water
  • 150g sugar
  • 5 builder’s tea bags
  • 600g fresh raspberries


First half

Bring one litre of water to the boil in the saucepan. Stir in the sugar until it is dissolved. Remove from the heat; pop in the tea bags and brew for 4-6 minutes to release the healthy flavonoids. Remove the tea bags and tip in most of the other litre of water.

Second half

Put the remaining water into the small saucepan with the raspberries and bring to the boil. Reduce the heat and simmer for a further 3 minutes. Strain the raspberry juice into the tea mixture in the jug and set aside to cool to room temperature then put it in the fridge. Don’t put it directly in the fridge as it will fug up the inside and waste electricity.

Full time results

Serve in chilled glasses over ice.