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Vincent Kompany
Twos Kompany Moules Frites
Bags of mussels, but nothing fishy about the defending

1. For the frites, slice the potato into thin strips and rinse.
Heat a deep fat fryer to 160°C. Place the frites in and cook Serves 2

for 5 minutes. For the moules:

1kg fresh mussels
2. Tip the mussels into a large bowl of cold water, rinse and 1 large onion, finely chopped
1 shallot, finely chopped
then drain well, discarding any 'beards'. Avoid any that 2 garlic cloves, peeled and crushed
1tsp chopped fresh thyme
smell 'fishy', look dry or are open. 1tbsp chopped parsley
50 ml olive oil
3. Place the chopped onion, shallot and garlic in a saucepan 150 ml dry white wine
2bsp crème fraiche
with the olive oil. Gently sweat them over a low to medium
Belgian For the frites:
heat for about 5 minutes. Add the chopped herbs and mix 2 large potatoes, peeled and chipped
1/4 teaspoon salt
with the onion mixture. Oil for deep frying

4. Add the washed mussels to the pan and cover with wine,
bringing slowly to the boil, then simmer gently whilst
stirring. Continue until the mussels have opened (around 5
minutes). Discard any that have not opened.
Centre Back 5. Add the crème fraiche, mixing through the cooked and
opened mussels. Whilst the moules are cooking, turn up
the deep fryer to 190°C and salt the frites. Add the frites
back to the oil for around 1 minute until golden and crispy.
6. Serve the moules in a deep bowl with the frites on the
side, providing a large bowl for the shells.

2008 - Present
Joe Corrigan
Big Joe Burger with Corrigander
You’re in safe hands with these but be careful not to eat too many

1. Place the minced lamb in a large mixing bowl and add the
garlic, onion, mango chutney, ginger, chilli, and ground Makes 8 burgers

spices. Season well and mix by hand until combined. For the burgers:
1kg minced lamb
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
2. Divide and shape the mixture into 8 burgers. 3cm piece of grated fresh ginger
1 red chilli, de-seeded and chopped
¼ tsp. ground turmeric
1 tsp. coriander seeds, crushed
3. Place the burgers on a cling film-covered tray and keep 1 tsp. cumin seeds, crushed
salt & pepper
English them in the fridge to relax for at least 30 minutes. They're oil, for brushing
burger buns, to serve
ideal made the day before cooking.
For the relish:
6 ripe tomatoes, diced
200g tub of Greek yoghurt
bunch of fresh coriander, chopped
4. To prevent the burgers from sticking, brush with a little oil 1 small red onion, finely chopped
before barbecuing for about 5 minutes each side. squeeze of lime juice

Goalkeeper
5. Mix together the tomatoes, yoghurt, coriander, onion and
lime juice and season to taste with salt and pepper. Serve
with the burgers, either inside the bun or on the side.

1967 - 1983
 Shay Given
Irish Stout is a Given
You won’t cook this too often, but when you do it will save the day

1. Preheat the oven to 150C.

Serves 6
2. Coat the steak in the seasoned flour and then shake the
900g braising steak, cut into chunks
surplus off. Heat a little oil in a frying pan and brown the 55g seasoned flour
oil, for frying
meat on all sides (You may need to do this in two or more 2 rashers streaky bacon, cut into strips
350g shallots, peeled but left whole
batches). 1 celery stick, chopped
225g carrots, cut into chunks
3. Remove the meat from the pan and set aside while you fry 250ml Irish stout
400ml water or beef stock
the bacon and vegetables until lightly browned. 2 bay leaves
4-5 sprigs thyme
Irish salt & pepper to taste
4. Transfer the meat and vegetables to an ovenproof pot.
Shake over any remaining flour. Add the bay leaves and
sprigs of thyme.

5. Pour a little of the stock into the frying pan and de-glaze,
scraping to remove any of the residue. Pour into the
casserole and add the Irish stout and remaining stock,
Goalkeeper
enough to cover the ingredients.

6. Cover and cook in the preheated oven for 2½-3 hours until
the meat is meltingly tender.

2009 - Present
 Joe Hart
Parmaway Hartichoke Bruschetta
You won’t have the heart to deny guests a portion, but save some for yourself

1. Toast the ciabatta slices and drizzle with the olive oil.
Serves 4

8 slices ciabatta bread

2. Lay the ham pieces onto the ciabatta and then pile on olive oil
8 slices Parma ham , cut into smaller
the artichoke, basil and parmesan. pieces
200g char-grilled artichokes, chopped
handful basil leaves
parmesan, shaved with a peeler
3. Serve. Simple as that!

English

Goalkeeper

2006 - Present
Bert Trautmann
Hot-Smoked Trautmann Kedgeree
Watch you don’t break your neck making this one

1. Drop the eggs into boiling water for 7 minutes. Drain

under cold water and shell. Serves 2

3 eggs
250g microwaveable basmati rice
2 sliced spring onions
2. Microwave the rice for 2 minutes. 1 red chilli, finely chopped
Butter
2 tsp. curry powder
150g pack hot-smoked trout, flaked
3. Cook the spring onion and chilli in a small knob of butter Small bunch parsley, chopped
Lemon wedges to serve
in a non-stick pan. Add the curry powder and cook for a
German minute then add the rice and stir well. Toss through the
trout until warmed. Stir in the parsley.

4. Divide between 2 dishes and top with halves of egg.

Serve with lemon wedges to squeeze over.

Goalkeeper

1949 - 1964
 Edin Dzeko
Edinner Ending Bosnian Goal-Poached Apples
It won’t come with a hefty price tag like the player, but its sure to hit the spot

1. To prepare the apples mix together sugar, lemon juice in

a saucepan and fill with enough water to cover the Serves 3

apples. Add apples, weighing them down with a plate on 6 apples, peeled and cored
400g sugar
top. Simmer on medium heat until apples are tender but 500ml water or enough to cover apples
not mushy, about 15 minutes. Carefully remove them 1 tbsp lemon juice
200g ground walnuts
from the water and place them on a rack to cool. Reserve 100g ground hazelnuts
2 tsps. cinnamon
the poaching liquid they were cooked in. 2 tbsps. crème fraiche
Whipped cream to serve

Bosnian 2. To make the filling stir together walnuts, hazelnuts,

cinnamon and crème fraiche or yogurt in a bowl until
smooth and well combined. Fill the cooled apples with
this mixture.

3. Serve chilled or at room temperature. Pour reserved

Striker poaching liquid over filled apples and top with whipped
cream.

2011 - Present
Uwe Rosler
Uwe Goalsuppe
Classic and dependable German dish leads the line

1. Fry onion until soft, add the garlic and fry for another 30
seconds. Add the courgette, cabbage, spinach and stock. Serves 2

Bring to a simmer and cook for about 3 minutes. Season 1 onion, finely chopped
1 garlic clove, crushed
well. 2 courgettes, grated
¼ Savoy cabbage, shredded
2 handfuls of spinach, chopped
750ml vegetable stock
2. Meanwhile, fry the bacon until it crisps up. Drain on 2 rashers of streaky bacon, chopped

kitchen paper

German
3. You can either leave the soup chunky or liquidize.
Sprinkle with the bacon to serve.

Striker

1994 - 1998
 Kolo Toure
Coca-Kolo Ham
This solid addition will have your family going ya-ya

1. If the ham is salty, first put it in a pan covered with cold

water, bring to the boil then tip into a colander in the Makes a whole ham

sink. Put the gammon in a pan, skin side down, add the For the ham:
2kg mild-cure gammon
onion then pour over the Coke. Bring to the boil, reduce 1 onion, peeled and cut in half
to a good simmer, put the lid loosely, and cook for just 2 litre-bottle coke

under 2 ½ hours. Meanwhile preheat oven to 240C. For the glaze:

Handful cloves
1 heaped tbsp black treacle
2 tsp. English mustard powder
2 tbsp Demerara sugar
2. When the ham is ready take it out of the pan and cool
Ivorian slightly.

3. Remove the skin, leaving a thin layer of fat. Score the fat
with a sharp knife to make fairly large diamond shapes,
and stud each diamond with a clove. Then carefully
spread the treacle over the bark-budded skin taking care
Centre Back not to dislodge the cloves. Then gently pat the mustard
and sugar onto the sticky fat. Cook, in a foil lined roasting
tin for approximately 10 minutes.

2009 - Present
Georgi Kinkladze
Kinkhali
Nothing kinky about these Balkan style dumplings but spectacular non-the-less

1. Combine the flour, water and salt to form a dough. Turn

onto a lightly floured work surface and knead until Serves 4

smooth and elastic then roll out as thinly as you can. For the dumplings:
200g plain flour
30g water
Salt, to taste
2. Mince the lamb and onion. Transfer to a bowl and For the filling:
season with black pepper. Cut rounds from the pastry 300g cooked lamb
50g onions
using a saucer as a template. Add the filling then bring Black pepper, to taste
100g greens, chopped
the sides of the pastry up over the top.
Georgian

3. Bring a pan of lightly-salted water to a boil, add the

dumplings and boil for about 15 minutes, or until cooked
through.

Centre Back

1995 - 1998
Joleon Lescott
Jolemon Panacotta with Lescotti Biscuits
A bit expensive? Well if you’ve got the money it’s probably worth it

1. Brush 6 x 150ml pudding moulds with a little oil. Put the

milk and cream in a saucepan. Add the lemon zest and Serves 6

sugar, bring slowly to the boil then remove from the sunflower oil
375ml full-fat milk
heat. 375ml double cream
1 lemon, zested and cut into thick strips
100g caster sugar
2. Pour 150ml of the milk mix into a small bowl, add the 2 tsp. gelatine powder
gelatine and stir until it has completely dissolved. Leave
For the lemon Caramel:
the rest of the mixture to cool to room temp and infuse 100g caster sugar
1 tbsp lemon juice
with the zest. Stir the 2 mixtures together and strain
English Biscotti biscuits to serve
through a fine sieve into the moulds. Chill until set.

3. Meanwhile, to make the caramel, heat the sugar in a

saucepan until it melts and turns a golden colour. Swirl
the pan to keep the colour even. Take off the heat and
add the lemon juice. Remelt the caramel if it has
hardened in lumps and then drizzle onto a piece of
Centre Back baking parchment on a chopping board. Cool and break
into pieces.

4. Serve the pannacotta turned out onto plates with the

caramel pieces and biscotti biscuits.

2009 - Present
Richard Dunne
Two Tonne Irish Breakfast
Dish of the season four years in a row proves that big is better

1. Lay the bacon slices in a single layer in a large skillet. Fry

over medium heat until it begins to get tinged with Serves 2

brown. Fry on both sides. Remove from pan, but save 6 thick slices bacon
2 tablespoons butter
grease. 4 eggs
2 small tomatoes, sliced
2 cups whole mushrooms
4 slices prepared soda bread
2. Melt butter in skillet. Crack eggs into pan, being careful
not to break yolks. Place tomato slices, mushrooms, and
bread in pan. Fry gently, stirring mushrooms and
Irish tomatoes occasionally. Keep everything separate. Turn
bread over to brown on both sides.

3. When egg whites are set, but yolks are still runny, dish
half of everything onto each of 2 warmed plates, and
serve immediately
Centre Back

2000 - 2009
 Nigel de Jong
Pannekoeken de Jong
Simple and dependable, with a remarkable consistency

1. Mix the apple sauce ingredients together and heat gently

until the sauce is formed. Now remove from the heat Serves 6

and allow to cool. For the Pancakes:

4oz sieved plain flour
½ pint milk
2 eggs
pinch salt
2. Make the batter mix by mixing together until you get a
smooth liquid. Heat a small amount of oil in a pan. and For the apple sauce:
16oz stewed apples
add a ladle of the pancake mix, swirling to cover the 1½ tsp. cinnamon
4tsp butter
surface of the frying pan. Heat on one side until cooked, 4oz sugar
Dutch then turn the pancake until it is cooked.

3. Spoon apple sauce into pancakes

Defensive Midfielder

2009 - Present
Pablo Zabaletta
Zabaleater Scallop Ceviche
This simple South American delicacy is raw, full of zest and ultimately classy

1. Peel, halve and slice the avocado. Soak the pieces in lime
juice. Serves 2

8 Scallops, halved
1 lime, zested and juiced
1 orange, juiced
2. In a glass bowl mix together all ingredients and allow to 1/2 avocado
1/2 yellow pepper, diced
‘cure' in the fridge for 3 hours. 1/2 red pepper, diced
1 tsp. ginger, grated
2 tsp. shallot, minced
1/4 jalapeno, minced
3. Arrange in the centre of an attractive plate, and garnish 60 ml olive oil
Coriander to serve
Argentinian with sprigs of coriander and a twist of lime.

Right Back

2008 - Present
 Nedum Onuoha
Neds Bread
Substantial but deceptive, watch it run out quicker than expected

1. Preheat the oven to 180°C. Lightly grease a 1kg loaf tin

and line the base and ends with a long strip of baking Makes 1 loaf

parchment. 100g butter, softened

175g honey
2 eggs, beaten
2 bananas, roughly chopped
½ tsp. ground cinnamon
2. Place the butter, honey, eggs, bananas, cinnamon and 225g self-raising flour
flour in a food processor and blend until smooth. 50g pack walnut pieces
50g pack Brazil nuts, roughly chopped
Alternatively, beat by hand with a wooden spoon. Add
the nuts, and pulse or mix until just combined.
English

3. Pour the mixture into the prepared tin and smooth the
top. Bake for 40 minutes until a skewer inserted into the
centre of the loaf comes out clean, and the bread is
golden and well risen. Allow the loaf to cool in the tin for
10 minutes then turn out. Remove the baking parchment
Centre / Right Back and cut into slices. Delicious served warm or cold, spread
with butter.

2004 - Present
 James Milner
Freshly Milnered Corn-Bread
A bit of Yorkshire grit and skill is needed for this one

1. Preheat the oven to 200C. Grease 23cm square baking

pan with melted butter. 375g plain flour
225g cornmeal
1 tbsp salt
4 tbsp baking powder
110g sugar
2. In a large bowl, mix all the ingredients together except 480ml milk
2 free-range eggs
for the sweetcorn kernels, then add the sweetcorn. 110g butter, melted, plus extra for
greasing
small tin sweetcorn kernels

3. Stir to combine thoroughly, then pour into the baking

English pan. Bake for about 20 minutes in the top of the oven.

4. The cornbread is ready when it has a golden colour and

is springy to the touch. Allow to cool slightly before
cutting.

Left / Right Winger

2010 - Present
 Jerome Boateng
Ocean Boateng Stew
Simple but solid serving, spanning both African and European roots

1. Cut the fish into pieces.

Serves 4

2 whole tilapia
2. Season the flour and coat each piece of fish. flour, to coat fish
salt, black pepper
4 tbsps. vegetable oil
two onions, peeled and finely chopped
1 can tomatoes, chopped
3. Heat the oil in a frying pan and quickly fry each piece of 1 tbsp tomato puree
fish, then put the fish into a large casserole dish. 125 ml fish stock or water
cayenne pepper
Rice to serve

German
4. Fry the onions until softened and mix in the tomatoes,
tomato puree and stock or water.

5. Bring the sauce to the boil and taste, season with

cayenne.

Centre / Right Back

6. Pour the sauce over the fish and cook on low for 4-6
hours.

7. Serve with boiled rice.

2010 - Present
 Patrick Viera
Patrisserie de Viera Tarte Tatin
An old classic - tres délicieux in the centre of the table

1. Pre-heat oven to 180°C.

Serves 4

4 brae burn apples peeled and quartered

2. Place the sugar in the bottom of a heavy based non-stick 100g caster sugar
50g butter
frying pan and heat until the sugar turns to a caramel Puff pastry, rolled to ½" thick and cut
into 10" circle
colour, then add the butter in small pieces. Icing sugar to dusting
Vanilla ice-cream to serve

3. Peel and core the apples and cut the apples into
French quarters, place the quartered apples in a circle in the
caramel, rounded side down. Allow to continue
caramelising but be careful not to let the sugar become
too dark or it will burn.

4. Roll the puff pastry out to ½" thick and cut a 10"
Centre Midfield
diameter circle. Cover the apples with the pastry and
place the hot pan in the pre-heated oven for 15-20
minutes until the pastry and apples are cooked through.

5. To serve, turn the tatin out of the pan onto a serving

plate pastry-side down. Dust with icing sugar and serve
with a scoop of vanilla ice cream.
2010 - Present
 David Silva
Mediterranean Silva Perch
Makes good sense to spend on quality. No silky skills required here though

1. Make Tomato Salsa: combine all ingredients.

Serves 4

4 x Silver Perch fillets, skin on

2. Heat a barbecue or griddle pan. 2 teaspoons ground cumin
Salt & pepper, to taste
extra virgin olive oil
1 aubergine, cut into 1.5cm-thick slices
3. Cut several slashes into the skin of each fillet. Tomato Salsa
4 ripe tomatoes, seeded and diced
1 small red onion, diced
1 avocado, diced
4. Combine cumin, salt and pepper and 2 tablespoons olive handful of chopped flat-leaf parsley
French handful of chopped mint
oil. Rub over both sides of the fillets. 2 teaspoons sumac
2 tablespoons extra virgin olive oil
Salt & pepper, to taste

5. Brush the aubergine slices generously with olive oil and

cook for about 3 minutes on each side, until golden
brown and tender, brushing with extra oil as needed.
When aubergine is almost cooked, cook the fillets, skin-
Centre Midfield
side down, for 3 minutes then turn and cook the other
side for 1 minute.

6. Divide aubergine between plates, top with fillets and a

spoonful of salsa. Pass the remaining salsa separately.

2010 - Present
 Denis Law
Redside Down Pudding
You may not do it again, but once is enough to leave a lifetime memory

1. Heat the oven to 180C. Line a deep 20cm spring-form

cake tin with paper and grease it. Serves 6

200g butter
200g golden caster sugar
4 eggs
2. Beat the butter and sugar together until light and fluffy. 225g self-raising flour
Beat in the eggs and then fold in the flour and almonds. 25g ground almonds
200g frozen mixed berries, defrosted
Fold in enough water to make the mixture spoonable. 2 tbsp golden syrup

Scottish
3. Drain any excess juice off the berries and tip them into
the base of the tin. Add the golden syrup, then spoon
the cake mixture on top.

4. Bake for 1 hour or until the cake is cooked through. Cool

the cake in the tin, turn out and remove the paper.

Striker

1960-61, 1973-74
Imre Varadi
Imre Banana Fritters
This one should be enough to send the fans bananas again

1. Sift the flour, cornflour and baking powder together into a bowl,
then stir in the water and sesame oil until a smooth batter is Serves 4
formed. Add the banana pieces and gently mix until completely
For the fritters:
coated in batter. 175g plain flour
125g cornflour
2. Half-fill a deep, heavy-bottomed saucepan with vegetable oil and 1 tsp. baking powder
250ml sparkling water
heat until a breadcrumb sizzles and turns brown when dropped in it. 1 tsp. sesame oil
Carefully place the bananas into the oil and deep-fry until golden 4 bananas – peeled and cut into chunks
Vegetable oil for deep-frying
brown. Carefully remove with a slotted spoon and drain onto paper
For the caramel:
towels.
250g caster sugar
Hungarian 4 tbsp water
3. For the caramel, place the sugar, water and sesame seeds into a 3 tbsp sesame seeds
saucepan over a low heat and cook until all of the sugar has melted. Vanilla ice cream to serve
Increase the heat to bring to the boil and continue cooking, without
stirring, until the mixture becomes a light caramel colour.

4. Remove the caramel from the heat and, one at a time, dip the
banana fritters into the hot caramel. Turn each fritter over with a
fork to coat all over, then remove immediately and plunge into a
Striker
bowl of iced water. Remove the fritter from the water and leave to
drain on a wire rack while you dip the remaining fritters.

5. To serve, place the fritters onto plates and place a scoop of vanilla
ice cream alongside.

1986 - 1988
 Colin Bell
Stuffed Colin Bells
The best recipe ever? Probably not, but no doubts on the best City player ever

1. Boil the rice for 25 mins until just tender. Meanwhile, heat
oven to 220C/fan 200C/gas 7. Slice the tops off the Serves 2

peppers and cut out the seeds. Lightly oil, then bake (with 4 large red bell peppers
140g camargue red rice
the lids) in a roasting tin for 12 mins. Oil for brushing
270g jar of hot salsa
200g cooked chopped chicken
200g can red kidney beans
2. Drain rice and mix with the salsa, chicken, beans, cheddar 50g grated cheddar
Handful of chopped coriander
and coriander. Season to taste. Guacamole to serve

English
3. Take the peppers out of the oven, then fill with the rice
mixture. Put on the lids, then bake for another 10 mins.

4. Squeeze over lime wedges and serve with guacamole.

Striker

5. As an alternative, try with aubergines or large tomatoes

1966 - 1979
Mike Summerbee
Vietnamese Summerbee Rolls
Time to put your silky skills to work with this fiery legend

1. Boil a pan of water and cook shrimp for about 2 mins. Drain in a
colander and run cold water over them until cool. Peel and halve For 8 rolls
lengthwise down the centre. Cover and refrigerate.
12 shrimps in shells
2oz rice noodles
2. Cook noodles according to package. Drain and set aside. 8 round rice paper wraps
Handful of bean sprouts
3. Prepare a large wooden cutting board for rolling. Arrange ingredients 24 small mint leaves
16 Thai basil leaves
as follows: rice paper wraps, shrimp, noodles, bean sprouts, mint, Handful of coriander
1 Thai chilli, thinly sliced
basil, coriander, chilli, cucumber, spring onions, and lettuce. 1 small cucumber, peeled, seeded and
cut into sticks
4. Fill a shallow dish with hot water. Submerge one rice paper in the 2 spring onions, trimmed, halved and cut
English lengthways
water for about 30 seconds. Remove and place on a board. Lay 3 4 lettuce leaves, halved
shrimp halves in a row just above the centre of the paper. Layer a Peanut sauce to serve

small amount of noodles over the shrimp, followed by a few bean

sprouts, 3 mint leaves, 2 basil leaves, 1 sprig of coriander, and 2 pieces
of the chilli. Place 4 cucumber sticks and 4 spring onion pieces on
either side of the noodle pile. Fold lettuce into a cigar shape, and
place it on top of the noodle pile.

Striker 5. Fold bottom half of rice paper over the filling. Holding firmly in place,
fold the sides of the wrap in. Then, pressing down to hold the folds in
place, roll the entire pile up to close the top. Turn each roll so that the
rice paper seam faces downward and the row of shrimp faces up.
Repeat for each roll.

1965 - 1975
Emmanuel Adebayor
Adebeef'n'Yorkshire Puddings
Won’t be popular with the Arsenal fans, but let’s face it they’ve got short memories

1. Preheat oven to 180°C. Weigh the beef to calculate the

cooking time (see guide on right). Place in a roasting tin, rub Serves 6

the mustard over the skin, season and place in the oven. Beef Rump Joint, about 2kg
2 tbsp mustard

For the Yorkshire Puddings:

Plain flour
2. Meanwhile, make the Yorkshire puddings. Sieve the flour 1 medium egg, beaten
and a pinch of salt into a mixing bowl. Make a well in the 250ml milk
8 tsp. vegetable oil
centre, pour in the egg and milk, and stir into the flour to
form a thick, smooth batter that coats the back of a spoon. BEEF COOKING GUIDE:
Togolese Rare: 20 mins per 500g + 20 mins
Cover and chill in the fridge for 30 mins. About 5 minutes Medium: 25 mins per 500g + 25 mins
Well Done: 30 mins per 500g + 30 mins
before taking the beef out of the oven, pour 1 teaspoon of
oil each into eight holes of a 12-hole muffin tin. Heat in the
oven for 5 mins.

3. When the beef is cooked, transfer to a warm plate, cover

Striker loosely with foil and rest for 20 mins. Meanwhile, remove
the muffin tin and increase the oven temperature to 220°C.
Divide the batter evenly between the oil-filled holes and
bake the puddings for 20 mins or until golden and well risen.
Serve the beef and Yorkshire puddings with extra mustard,
spoonfuls of creamed horseradish sauce and a jug of hot
beef gravy.
2009 - Present
Mario Balotelli
Souper Mario Borlottelli Beans
Hopefully you’ll be in the mood, and if you are you’ll love this bad boy

1. Heat the olive oil in a large saucepan and sweat the

onions, carrot, celery and leek. Serves 6

8 tbsp olive oil

1 onions, finely chopped
1 carrots, finely chopped
2. Stir in the borlotti beans and parsley stalks. 1 stick celery
0.25 leeks, finely chopped
400 g fresh borlotti beans
1 handful parsley, finely chopped
3. Then add the stock, cherry tomatoes, thyme and garlic. 1.5 litres vegetable stock
3 cherry tomatoes, quartered
1 sprig thyme
1 clove garlic, crushed
Italian 1 handfuls celery leaves
4. Bring to the boil, then reduce the heat, cover with a lid
and simmer for 50 minutes.

5. Stir in the celery leaves.

Striker 6. Serve with crostini and a drizzle of extra-virgin olive oil

2010 - Present
Craig Bellamy
Welsh Valleys Hot Pot
Proof that the Welsh can inspire something from Manchester. Better than Bettys

1. Heat oven to 160C.

Serves 4
2. Heat oil in a large shallow casserole dish, brown the lamb
2tsp olive oil
in batches, and transfer to a plate. 600g Welsh stewing lamb, diced
1 large onion, sliced
3 carrots
3. Fry the onions and carrots in the pan with a little more oil 50g mange tout, sliced
1tsp plain flour
until golden. Add the mange tout and fry for a few 400ml lamb stock
minutes more. Sprinkle over the flour and allow to cook 1tbsp Worcester sauce
2 bay leaves
for a couple of mins. 2tsp thyme leaves
2 potatoes, sliced thinly
Welsh Pickled cabbage & brown sauce to serve
4. Shake over the Worcestershire sauce, pour in the stock,
then bring to the boil. Stir in the meat, thyme and bay
leaves, then turn off the heat. Arrange the sliced potatoes
on top of the meat, then dot with butter. Cover, then
place in the oven for about 1½ hrs. until the potatoes are
cooked.
Striker
5. Remove the lid and finish under the grill until brown.

6. Serve with pickled red cabbage and brown sauce.

2009 - Present
 Adam Johnson
Adamn good skillet of tricky sticky chicken wings
Will have you dribbling all over the plate

1. In a large skillet, brown chicken wings

Serves 4

12 chicken wings, tips removed

2. Combine all ingredients and add to the skillet 250ml water
200g sugar
80ml soy sauce
60ml hoisin sauce
1 tablespoon minced garlic
3. Stir to blend well and simmer, with cover on the skillet, sesame seeds, to serve
for 30 minutes.

English
4. Uncover and continue to simmer until meat is tender and
sauce has reduced and is caramelized. Watch the wings
carefully, as they can burn very easily.

5. Sprinkle wings with sesame seeds just before serving.

Left / Right Winger

2010 - Present
 Ya Ya Toure
Gumbo Ya Ya
You’ll want to join your family to eat this one once you realise its potential

1. In a large, heavy flame-proof pan or casserole, heat the oil

over a high heat. Brown the chicken pieces evenly in the Serves 6-8

oil. Set them aside. Keep the heat high, and stir the flour 110ml sunflower oil
1 large chicken, cut into 8 pieces
into the oil. Turn the heat down slightly and keep stirring 70g plain flour
with a metal spoon, scraping the brown bits off the base 450g garlic sausage, cut into 1cm slices
110g cooked ham, diced
of the pan, until the roux turns a dark nut brown (allow15 340g okra, topped, tailed and halved
2 onions, chopped
minutes for this). 2 green peppers, chopped
2 sticks celery, chopped
2 cloves garlic, chopped
2tbs finely chopped fresh parsley
Ivorian 1tsp each cayenne and black pepper
2. Add the sausage, ham, vegetables, garlic and half the 1 bouquet garni
salt
parsley. Stir for a minute. Stir in about 150ml water, then Rice to serve
add the chicken pieces, cayenne and black pepper,
bouquet garni and salt. Gradually add another 1.7 litres of
water. Bring to a boil, then simmer for 1 hour, stirring
occasionally. Taste and adjust seasonings.

Centre Midfielder

3. Sprinkle with remaining parsley and serve in individual

bowls, spooned over a mound of hot rice.

2010 - Present
 Vladimir Weiss
Weisseschnitzel with little polenta nuggets
A future classic in both Slovakia and North West England. Try not to eat too quickly

1. For the polenta nuggets, put chicken stock in a saucepan and boil.
Whisk in the polenta in a steady stream. Cook for 5 mins or until Serves 4
thick, whisking constantly. Whisk in butter and season to taste with
6 tbsp fresh white breadcrumbs
nutmeg, salt and pepper. Pour polenta into shallow frying pan, 3 tbsp parmesan, freshly grated
about 24x20cm to make a layer about 2cm thick. Leave to cool for 1 2 tbsp flour
1 egg, beaten
hr. When polenta is cold and set, cut into slices. 4 x 100g medallions of veal
400g spinach, blanched and squeezed
2. Mix breadcrumbs with Parmesan, season with salt and pepper, and 1tsp pine kernels, toasted
place in a flat dish. Add flour in another, and egg in another. Coat 8 quail's eggs
salt, and freshly ground pepper
the veal first in the flour, then in the egg and then breadcrumb
mixture, shaking off excess breadcrumbs. Heat 2 tbsps. of olive oil For the polenta nuggets:
Slovakian 500ml chicken stock
in a heavy-based frying pan. Add veal and fry until golden brown on 150 g quick-cook polenta
30g unsalted butter
each side. Keep warm. salt, and freshly ground pepper
little grated nutmeg
3. In a saucepan, heat the spinach with the toasted pine nuts and
season with salt and pepper. Keep warm.
4 anchovy fillets, halved lengthways
4. Add olive oil to frying pan and place 7cm pastry cutter in the pan. 100ml basil-infused olive oil
40 ml thick balsamic vinegar
Break 2 eggs into the cutter and fry gently until done. Repeat with 40g pine kernels, toasted
the other eggs, frying them two at a time. Meanwhile, heat olive oil
Left / Right Winger in frying pan. Add the polenta slices and fry until golden brown on
each side.
5. Divide the spinach between four serving plates. Place a veal
medallion on top; top each one with 2 quail's eggs, and garnish
with anchovies, Arrange polenta around the edge of each serving.
Mix basil oil with the balsamic vinegar and drizzle around the plate.
Sprinkle with the toasted pine nuts and serve.

2006 - Present
 Shaun Wright Phillips
Shaun Wasabi Peas
Small but with an explosive kick. Once their gone you’ll want them back

1. Soak peas in water overnight.

110g dried peas
2. Preheat the oven to 200C. Drain the peas, then cook them 2 tbsp olive oil

according to instructions on the package. For the Coating:

4tsp wasabi powder
2tbsp tahini
3. Mix the olive oil with the peas until well coated. 2tbsp rice vinegar
2tsp Dijon mustard

4. Oil a baking sheet and spread the peas evenly across it.
Place in the oven and bake for 5 hours

English 5. Combine the wasabi powder, tahini, rice vinegar and

mustard in a mixing bowl.

6. Combine the mixture with the hot peas making sure that
all the peas are evenly coated.

7. Using a rubber spatula, spread the peas on the baking

sheet, separating as many as you can.
Right Winger

8. Increase the oven temperature to 250C. Bake the peas for

10 to 15 minutes, until the coating is dry.

1998–2005, 2008-Present
Aleksandar Kolorov
Hammarov Terrine
A bit on the slow side to get onto the plate, but powerful on the palette

1. Roughly chop the carrot, onion and celery and put in a

large pan with the ham hock, thyme, bay and garlic. Cover
1 carrot
with water. Bring to the boil and simmer until the meat ½ onion
1 celery stick
begins to fall off the bone – about three hours, maybe 1 ham hock, soaked for 24 hrs in water
more. Check the hock during this time to make sure the 3-4 sprigs of thyme
1 bay leaf
water is still covering it and top up as required. 1 clove garlic
4 tsp grain mustard
3 tbsp finely chopped parsley
Beetroot Relish to serve
2. Remove the ham hock from the pan and leave to cool
(keep the cooking liquor). When the meat is cool shred it
Serbian
with your fingers, picking through it and discarding any fat
or sinew. Put in a bowl with the mustard and parsley. You
don't need to season it as the reduced cooking liquor in
which you will set the terrine will be salty.

3. Reduce 1 litre of the ham liquor to 200ml by boiling. Add

Left back
to the ham. Press into a 750ml terrine or loaf tin and
refrigerate. It's best to leave it for a couple of days (in the
fridge) before eating.

4. Serve with beetroot relish and some good bread.

2011 - Present
Shaun Goater
Curried Goater
Feed your guests this and you will score for sure

1. Squeeze the lime juice over the goat, let it sit for a couple
of minutes and then rinse with cold water. Place the goat
Serves 6
in a sealable container and add the onion, garlic, salt,
1.5kg goat, cubed
black pepper, thyme, and Scotch bonnet. Wearing rubber Juice of 1 lime
gloves, rub the spices into the goat with your hands. 1 onion
6 garlic cloves, finely chopped
Marinate, covered and refrigerated, for 2 hours. 2tsp salt
1tsp black pepper
1tsp thyme leaves
½ scotch bonnet chilli – finely chopped
2tbsp oil
2. In a large pot heat the oil and sugar on a medium heat, 1tsp sugar
Bermudan 5 spring onions, finely chopped
stirring until the sugar is brown. Stir in the goat, onions 2tsp curry powder
2 potatoes, chopped
and curry powder. Cover the pot and simmer until the Cooked rice and roti to serve
goat is nearly tender, about 30 minutes..

3. Add the potatoes and 60ml water, stirring thoroughly.

Cover and simmer for 15 minutes or until the potatoes
Striker are cooked but not too soft. Crush some of the potatoes
to thicken the sauce, if desired. If there is not enough
sauce, add a little more water and simmer for another 10
minutes.

4. Serve with rice and roti.

1998 - 2003
Micah Richards
Rich and Powerful Micahroni Cheese
Sure to be better when your young, but not bad later on in life too

1. Preheat your oven to 200ºC. Cook the macaroni in a pan

of salted boiling water 2 minutes short of the timing on
Serves 4
the packet instructions, then drain in a colander and
400g macaroni
reserve a little of the cooking water. sea salt and freshly ground black pepper
a knob of butter
A small bunch of fresh oregano
2. Heat the butter in a large heavy-based frying pan. When it 100g Parmesan cheese, grated
starts to foam, add the oregano and fry for a minute until 100g taleggio cheese, roughly torn
100g mascarpone cheese
it starts to crisp up, then turn off the heat. Add your ¼ of a nutmeg
small ball of buffalo mozzarella cheese
cooked pasta to the oregano butter, along with a couple
English of spoonfuls of the reserved cooking water and the
Parmesan, fontina or taleggio and mascarpone.

3. Return to a medium heat and toss and stir around until

most of the cheese has melted and you have a lovely
gooey sauce – you may need to add a little more of the
reserved cooking water. Season to taste, then tip it all into
Right back an earthenware dish.

4. Grate over the nutmeg, tear over the mozzarella and

sprinkle over the extra Parmesan. Bake the macaroni
cheese in the preheated oven for about 10 minutes,
finishing up with a quick whack under the grill, until
golden brown and crispy on top.

2001 - Present
Moonchester
Blue Moonchester Cocktail
You'll need plenty of this after seeing City surrender in the cup

1. Combine all ingredients in a blender and whirl until

smooth.
1500ml crushed ice
125ml vodka
125ml blue Curaçao
125ml whipping cream
2. Pour into four martini glasses and garnish the rim of each 2tbsp vanilla-flavoured syrup
2tbsp fresh orange juice
glass with a slice of orange. 1tbsp Cointreau

English

Mascot
Roberto Mancini
Manchinese Chow Main
Not as stylish as the man himself, but tactically sound if you need a quick fix

1. Cook noodles in a pan of boiling water for 2-3 minutes

until al dente. Drain, then rinse under cold running water Serves 2

and drain again. Drizzle with a dash of sesame oil and toss 150g medium egg noodles
½ tsp toasted sesame oil
through to prevent noodles from sticking. 300g skinless chicken breast fillets, sliced
into strips
2. Place chicken strips in a bowl and season with a dash of ½ tsp dark soy sauce
1 tsp five-spice powder
dark soy sauce, the five-spice powder and chilli sauce. Mix 1 tsp chilli sauce
1 tbsp cornflour
well, then lightly dust the chicken strips with the 1-2 tbsp groundnut oil
cornflour. 1 red pepper, finely sliced
150g bean sprouts
Italian 1 large spring onion, sliced lengthways
3. Heat a wok until smoking and add the groundnut oil, then 2 tbsp light soy sauce
freshly ground black pepper
add the chicken and stir fry for 3-4 minutes, or until the
chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add
the bean sprouts and spring onion and stir fry for 30
seconds. Stir in the cooked noodles and season with the
Manager
light soy sauce, a dash of sesame oil and freshly ground
black pepper.
5. Serve immediately.

2009 - Present
 Sheikh Mansour
Sheikh Kebabs
With all the oil money in the world there’s still nothing like a good Kebab

1. Roughly chop the lettuce, parsley and mint.

Serves 2

2 lamb steaks, diced

2. Brush lamb with olive oil and garlic. 1tbsp olive oil mixed with 1 clove of
garlic, peeled and crushed
2 flat breads
2tbsp yoghurt mixed with 1tbsp of
chopped mint leaves
3. Cook the lamb on a barbecue, griddle plate or heavy Handful of flat parsley
frying pan until done. Handful of mint leaves
2 lettuce leaves, chopped
1 small tomato, roughly chopped
Salt and pepper to taste
United Arab Emarati
4. Warm the flat breads in the oven then assemble by
placing the lamb on the bread, spread with yogurt and
scatter with the lettuce mixture and tomatoes.

Owner

2008 - Present
 Ali Bernabia
Ali Babaganoush
You won’t want to pass this smoky Aubergine delight

1. Place the aubergines under a hot grill and cook for 20

minutes, turning frequently, until the skins have blistered Serves 6

and charred and the flesh is soft. 4 aubergines

2 tbsp tahini
2. When cool enough to handle, cut them in half and scoop 2 tbsp Greek yogurt
2 cloves garlic, peeled
the pulp out into a sieve. Juice of 1 lemon
100ml olive oil
3. Allow to drain for 20 minutes to remove the bitter juice. ½ tsp. ground cumin

4. Grind the garlic together with the salt using a pestle and
mortar.
Algerian
5. Transfer the garlic paste to a large bowl. Add the eggplant
and mash until fairly smooth.
6. Add more salt, if desired, and the cumin.
7. Gradually add the tahini and Greek yoghurt, alternating
with drops of lemon juice, and blending after each
Centre Midfielder
addition
8. Chill for at least an hour, garnish with parsley and serve.

2008 - Present
Carlos Tevez
Argy Steak with shimmychurri sauce
You won't need to put in as much endeavour as he does, but will become a favourite

1. Make the sauce by mixing together all the ingredients in a

small bowl. Then set aside until ready to eat. Serves 6

For the steaks:

1kg sirloin steaks
2 tbsp olive oil
2. Pat the steaks dry with kitchen paper. Mix together the ½ tsp. cumin
½ tsp. coriander
olive oil, spices and a little salt, then rub or brush over pinch cayenne pepper
both sides of meat. Heat a griddle pan or barbecue until
For the shimmychurri sauce:
hot and smoking. 1 garlic clove, crushed
bunch coriander, roughly chopped
bunch parsley, roughly chopped
Argentinian 3 tbsp white wine vinegar
75ml olive oil
3. Cook the steaks for 3 mins each side for rare, 4 for
medium and 5 for well done. Then remove to a board and
leave to rest for a couple of mins.

4. Slice the steaks on the diagonal into thin pieces and serve
Striker
with the shimmychurri sauce to spoon over.

2009 - Present
 Gareth Barry
Strawbarry Cheesecake
Delicately balanced and sure to bring a bit of calm to the table

1. Place biscuits in a plastic bag and crush with a rolling pin. Tip into a
bowl and stir in the melted butter, mixing thoroughly so that all the Serves 8
crumbs are soaked. Now tip the mixture into a loose-bottomed
For the base:
24cm round cake tin, at least 5cm deep, and press down with the 200g digestive biscuits
back of a metal spoon to make an even layer over the bottom of the 100g unsalted butter, melted
For the filling
tin. Chill in the fridge while you make the filling. 3 sheets of leaf gelatine
142ml carton single cream
2. Submerge the gelatine leaves in a dish of cold water, and leave to 300g full-fat soft cheese
soak and soften for 5 minutes. Pour the single cream into a pan and 100g golden caster sugar
Zest of half a lemon
bring just to the boil, then take off the heat. Take the gelatine 3 tbsp lemon juice
leaves out of the water, give them a good squeeze to get rid of 300g strawberries, hulled & chopped
English 142ml double cream
excess water, and stir one by one into the cream. Leave to cool for a 1 medium egg white
few minutes. For the sauce:
250g strawberries, hulled and chopped
3. Beat the cheese in a bowl with the sugar, lemon zest and juice until Zest of half a lemon
smooth and creamy. Mix in the cream mixture and the chopped 3 tbsp lemon juice
2 tbsp golden caster sugar
strawberries.
4. In another bowl, lightly whip the double cream so it falls in soft
peaks, then fold it into the strawberry mixture. Whisk the egg white
Centre Midfielder in a clean bowl until it forms stiff peaks, then fold gently into the
cheese mixture. Pour into the cake tin and smooth down lightly.
Chill for at least 2 hours until set.
5. Blitz all the ingredients in a food processor. Taste and add more
sugar if needed, then pour into a jug to serve.

2009 - Present
 Paul Dickov
Spotted Dickov
If you’re running out of time and need some inspiration this one could be a winner

1. Soften half the butter and use to grease a 1.4 litre pudding
basin. Serves 4

2. Combine the flour, baking powder, suet, sugar and currants 50g butter
350g plain flour
in a large bowl, mixing well. 3tsp baking powder
140g shredded suet
85g caster sugar
3. Melt the remaining butter and stir into the flour mixture. 85g currants
Stir in the lemon juice and zest. 2 lemons (grated zest and juice)
75ml milk
Custard to serve
4. Combine the milk and cream in a small jug. Slowly stir
enough into the mixture to bring it to a dropping
English
consistency. Pour the mixture into the pudding basin.
5. Cover with a double layer of greaseproof paper (make a
pleat in the middle to allow for expansion), tied in place
with string. Place the basin in a steamer basket set over
boiling water. Cover and steam for about 1 ½ hours until
cooked. Check the water level now and again to make sure
Striker it doesn't burn dry.
6. Serve with custard.

1996-2002, 2006-2008