Is it really coming home?

Could the impossible become possible?

Are 55 years of hurt about to be erased?

Well, if you listen to the majority of the Great British Public at the moment, the answers to these cryptic (only if you don’t understand or care football that is) questions is undoubtedly yes.

Then, if you are a ‘old-timer’ (definitely not me by the way, I am the youngest chef in the kitchen after all), you will recall the World Cup semi-final extra-time heartbreak (Germany) of 1970, the World Cup semi-final penalty heartbreak (Germany) of 1990, the 1996 European Championship semi-final penalty heartbreak (yep you guessed it) of 1996 and who could forget the World Cup semi final normal time heartbreak (Croatia) of 2018?

Why didn’t you square the ball to Raheem to make it 2-0 Harry?

The (painful) point we are making is that there is obviously still a long way to go, being we are only now at the quarter-final stage. Naturally people are getting excited because we ONLY need to beat Ukraine; then ONLY need to beat Denmark or the Czech Republic to reach the final where the likes of Italy, Belgium and Spain await (sorry Switzerland you have had your moment).

So, time will tell and talking of time, you are thinking we are now well over half way into this blog and there has been zero mention of food.

Well wait no longer dear blog reader.

That’s because England’s march to glory coincides with the start of National BBQ Week which ironically runs for two weeks this year and will still be going strong after Gareth Southgate’s men have either lifted the trophy, or or more likely have been knocked out on penalties in the semi-final (thankfully not by Germany this time).

So with the current spell of warm weather, there’s never been a better time to get the barbie on, indulge in some fine (if not slightly overcooked) food, have a glass of something cold and play Skinner and Baddiel at full blast as we await England’s fate.

In the meantime, here is this week’s ‘fusion’ recipe:

England Vs Ukraine BBQ Week – hot dogs, burgers, lamb chops, BBQ chicken, pork shashlik, truffle potato salad

Hot Dog

Hot Dog Ingredients:

  • Jumbo sausages
  • Brioche hot dog buns


Cook the sausages on the BBQ for 10-12 minutes on medium heat, constantly turning every 2-3 minutes. Once cooked, warm up the buns and top with any condiment you like! My favourite is fried onions and ketchup.

Burgers with homemade brioche

Brioche Ingredients:

  • 240g warm water
  • 45g warm milk
  • 6g dry yeast
  • 30g sugar
  • 1 large egg
  • 375g bread flour
  • 40g plain flour
  • 9g salt
  • 35g unsalted softened butter

Burger Ingredients:

  • 725g minced beef (20% fat)
  • 2 tbsp salt
  • 2 tbsp pepper


For the brioche buns, mix together the milk sugar and yeast and set aside. Then, begin to mix the flours, salt and butter until it becomes crumb like. Then add the egg and warm milk mixture and kneed for 10-15 minutes, until shiny and elastic. Place in a bowl with a warm towel on top then prove for 1-2 hours or until doubled in size. Then, divide into 6 different balls and rest again for a further hour. Egg wash then bake for 12-15 minutes.

For the burgers, simply divide the mince into 6 different balls, squash and fry on high heat for 2 minutes each side, season generously with salt and pepper and rest. Fill the burgers with whatever you prefer!

Lamb Chops


  • 2x 4 boned rack of lamb
  • 2 tbsp salt
  • 2 tbsp pepper
  • Olive oil


First, take the lamb out of the fridge a good half an hour before cooking. Rub lightly with olive oil and seasoning. Place on the BBQ fat side down and render and brown for 1-2 minutes, flip and do the same. Then place in the oven for 7-9 minutes for a nice pink lamb. Let it rest for at least 10 minutes.

BBQ Chicken


  • 12 chicken drumsticks
  • 2 tbsp honey
  • 2 tbsp sat
  • 2 tbsp pepper
  • 3 tbsp smoked paprika
  • 2 tbsp ketchup
  • 1 tbsp smoked salt
  • 2 tbsp garlic pure


For the drumsticks, start by marinating them with all of the above ingredients. It’s best to marinate these for at least 6 hours, or overnight ideally. When ready to cook, take them out of the fridge a good half hour before hand. Cook on high heat in the BBQ to get prominent char lines, keep brushing with the left over marinade, this will make your drumsticks nice and sticky. Finish in the oven on 180 degrees for 10 minutes.

Pork Shashlik


  • 1 pork fillet
  • 1 white onion
  • 300ml red wine
  • 1 tbsp garlic paste
  • 1 tbsp salt
  • 1 tbsp pepper


For this Ukrainian kebab, chop the onion into cubes, place in a bowl with the chopped fillet of pork, seasoning, garlic and wine. Marinate this overnight. Place onto skewers then BBQ on high heat for 2 minutes each side.

Truffle potato salad


  • 1kg new potatoes
  • 1 tbsp wholegrain mustard
  • 1 tsp honey
  • 1 tbsp truffle oil
  • 1 tbsp chives
  • 4 tbsp mayonnaise
  • 1 tsp salt
  • 1 tsp pepper


Start by slicing the new potatoes in half, wash, then boil for 12-15 minutes. Leave these to cool. Then mix in the mayonnaise, mustard, truffle oil, chives and honey. Then season to taste with salt and pepper.