Crystal Palace F.C. ~ Wright’s pudding

Introduction: Ian Edward Wright, MBE (born 3 November 1963, Woolwich, London) is a former English professional footballer turned television and radio personality and currently part-time first-team coach of Milton Keynes Dons. He played 225-253 (I’m not sure which) games for Crystal Palace between 1985 and 1991 scoring 117 goals in all competitions. He was voted into their Centenary XI and named their “Player of The Century” in 2005.


Crystal Palace talent scout Pete Prentice saw Wright in a local Sunday-league match playing for Greenwich Borough and invited him for a trial at Selhurst Park. He impressed Steve Coppell, and signed for Crystal Palace in August 1985 where he was paid £100-a-week.  The transfer fee?  He was swapped for a set of weights.

I like that he is a Millwall supporter and has been since he was a boy. Perhaps we will meet there one day.

Preparation time: 10mins

Cooking time: 2½ hours

Home kit: 1½ pint ovenproof dish,

Away kit: 4 plates, spoons

Serves: 4


  • 2 oz. (50 g) pudding rice
  • 1 pint (568 ml) whole milk
  • 2 tbsp. golden caster sugar
  • Zest of ½ a lemon
  • grated nutmeg, a whole one
  • 1 tbsp. butter

Method: Preheat the oven to 150oC

First half

Wash the rice and drain well. Put into the dish and stir in the milk. Leave the rice to soak and soften for about 30 minutes. Add the sugar and lemon zest and stir it up. Grate the nutmeg onto the surface and dot with the butter.

Second half

Bake in the oven for 2½ hours stirring it once after 30 minutes. Then leave well alone to allow the skin to form.

Full time results

Allow to cool and serve making sure that everyone has an equal portion of the lovely golden skin.

Swansea City A.F.C. ~ Swanseafood paella

Introduction: Swansea City Association Football Club (Welsh: Clwb Pêl-droed Dinas Abertawe) is a Welsh professional football club based in the city of Swansea, South Wales. They play in the Premier League. Swansea City represent England when playing in European competitions, although they have represented Wales in the past. They play their home matches at the Liberty Stadium.

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera. I viewed paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Preparation time: 5 mins

Cooking time: 50 mins

Home kit: large sauce pan with a lid, slotted spoon,

Away kit: 4 plates, knives and forks

Serves: 4


  • 150g sliced chorizo
  • 1 medium onion, finely chopped
  • 225g paella rice
  • 750ml (1¼ pints) hot chicken or vegetable stock
  • 250g pack precooked seafood selection

Method: Preheat the oven to 70oC to warm the plates

First half

Gently fry the chorizo to release the oil, then turn up the heat to medium and cook until brown. Remove with the slotted spoon and set aside.

Turn down the heat again and add the onion to the same pan and fry gently in the oil from the chorizo for about 15 minutes until softened. Add the paella rice and cook for a minute, stirring to coat in the oil. Return the chorizo to the pan, then pour in the stock and simmer gently for 20–25min until the rice is tender and the stock is absorbed.

Second half

Add the seafood selection, cover the pan and turn off the heat. Leave to stand for 5 minutes until the seafood is heated through. You must use pre-cooked seafood selection unless you live on the coast and have access to the very freshest seafood. Somewhere like Swansea!

Full time results

Serve on the warmed plates. Should these be bowls?

Arsenal F.C. ~ Nasi goreng, goreng Ar-sen-al

Introduction: From a chant that was originally a taunt by opposing fans now sung ironically by the Arsenal fans.

This recipe is one of my wife’s favourites, she first came across it while working in Hammersmith. This recipe is the Indonesian version that uses leftover rice and is topped with a fried egg so surely can be used for brekkie before setting off to the match?

Preparation time: 10mins

Cooking time: 5 mins probably less

Home kit: large frying pan or wok, small mixing bowl and optionally a saucer.

Away kit: 1 shallow bowl, 1 fork

Serves: 1


  • 1 shallot, finely chopped
  • 1 garlic clove, crushed and finely chopped
  • 1 fresh red chilli, seeded and finely chopped
  • ½ teaspoon shrimp paste
  • ½ teaspoon brown sugar
  • ½ tablespoon sweet soy sauce
  • 8 oz. leftover rice
  • 1 fried egg (optional)
  • 2 tbsp. oil


First half

Put your frying pan on a low heat and toast the shrimp paste until it is dry, it should fill your kitchen with a beautiful red aroma. Collect the paste and mix it in a small bowl with the shallot, garlic and chilli.

For the optional fried egg, add one table spoon of oil and fry it to your liking. Set aside on the saucer.

Second half

Add the second tablespoon of oil into the pan and stir fry the shrimp mixture for a few seconds to flavour the oil. Add the rice, brown sugar and sweet soy sauce, continue to stir fry until everything is thoroughly warmed through.

Full time results

Serve in the shallow bowl with the fried egg on top. A side salad of chopped lettuce, tomatoes and cucumber works well with this dish if used as a starter.

Canary rice – where it all began

My wife Sheils is a Norwich City supporter and, at the beginning of the 2012 – 2013 kickball season I decided to make her a dish that reflected her team.  I created Canary Rice.  Personally I love the taste of simple rice and peas, I have done since eating it in a Caribbean cafe somewhere.  That recipe was was not yellow, this one is…

Introduction: Norwich City FC are probably called “The Canaries” because they used to play at a disused chalk pit on the Newmarket Road called “The Nest” and the club’s chairman at the time (a keen breeder of canaries) dubbed them “The Canaries” while they were there in 1907. He also changed their strip to yellow and green. Their original nickname was “The Citizens”.

Preparation time: 5 Mins
Cooking time: 25 Mins
Home kit: medium saucepan with a tight fitting lid
Away kit: 2 bowls and 2 spoons
Serves: 2


  • 1 cup long grain / basmati rice
  • 1 1/3 cups water
  • 1 cup garden peas
  • Generous pinch of salt
  • 1 rounded tsp. turmeric

Method: preheat the oven to 90oC

First half

Wash the rice in at least 4 changes of water. Stick the water, rice, turmeric and salt into the saucepan. Bring to the boil, stir once, then lower the heat, cover with the tight fitting lid and simmer for 20 mins.

N.B. If you don’t have a saucepan with a tight fitting lid wrap up the lid in silver foil, that’ll make it fit!

Second half – put the bowls in the oven to warm

Sprinkle the cup of peas on the surface of the almost cooked rice close the lid and simmer for another 5 mins. Mix up the peas and the rice, scraping up the nutty bits from the bottom of the pan, leave to stand for 5 minutes.

Full time results

Serve in the warmed bowls.  Sheils likes a sprinkling of soy sauce too, but I don’t think that’s necessary.