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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

for 5 minutes.

2. Tip the mussels into a large bowl of cold water, rinse and

then drain well, discarding any 'beards'. Avoid any that

smell 'fishy', look dry or are open.

3. Place the chopped onion, shallot and garlic in a saucepan

with the olive oil. Gently sweat them over a low to medium

heat for about 5 minutes. Add the chopped herbs and mix

with the onion mixture.

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.

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.

Serves 2

For the moules: 1kg fresh mussels

1 large onion, finely chopped 1 shallot, finely chopped

2 garlic cloves, peeled and crushed 1tsp chopped fresh thyme

1tbsp chopped parsley 50 ml olive oil

150 ml dry white wine 2bsp crème fraiche

For the frites:

2 large potatoes, peeled and chipped 1/4 teaspoon salt

Oil for deep frying

Vincent Kompany

Belgian

Centre Back

2008 - Present

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

spices. Season well and mix by hand until combined.

2. Divide and shape the mixture into 8 burgers.

3. Place the burgers on a cling film-covered tray and keep

them in the fridge to relax for at least 30 minutes. They're

ideal made the day before cooking.

4. To prevent the burgers from sticking, brush with a little oil

before barbecuing for about 5 minutes each side.

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.

Makes 8 burgers

For the burgers: 1kg minced lamb

2 garlic cloves, crushed 1 medium onion, finely chopped

1-2 tbsp mango chutney 3cm piece of grated fresh ginger

1 red chilli, de-seeded and chopped ¼ tsp. ground turmeric

1 tsp. coriander seeds, crushed 1 tsp. cumin seeds, crushed

salt & pepper oil, for brushing

burger buns, to serve

For the relish: 6 ripe tomatoes, diced

200g tub of Greek yoghurt bunch of fresh coriander, chopped

1 small red onion, finely chopped squeeze of lime juice

Joe Corrigan

English

Goalkeeper

1967 - 1983

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.

2. Coat the steak in the seasoned flour and then shake the

surplus off. Heat a little oil in a frying pan and brown the

meat on all sides (You may need to do this in two or more

batches).

3. Remove the meat from the pan and set aside while you fry

the bacon and vegetables until lightly browned.

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,

enough to cover the ingredients.

6. Cover and cook in the preheated oven for 2½-3 hours until

the meat is meltingly tender.

Serves 6

900g braising steak, cut into chunks 55g seasoned flour

oil, for frying 2 rashers streaky bacon, cut into strips

350g shallots, peeled but left whole 1 celery stick, chopped

225g carrots, cut into chunks 250ml Irish stout

400ml water or beef stock 2 bay leaves

4-5 sprigs thyme salt & pepper to taste

Shay Given

Irish

Goalkeeper

2009 - Present

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.

2. Lay the ham pieces onto the ciabatta and then pile on

the artichoke, basil and parmesan.

3. Serve. Simple as that!

Serves 4

8 slices ciabatta bread olive oil

8 slices Parma ham , cut into smaller pieces

200g char-grilled artichokes, chopped handful basil leaves

parmesan, shaved with a peeler

Joe Hart

2006 - Present

English

Goalkeeper

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.

2. Microwave the rice for 2 minutes.

3. Cook the spring onion and chilli in a small knob of butter

in a non-stick pan. Add the curry powder and cook for a

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.

Serves 2

3 eggs 250g microwaveable basmati rice

2 sliced spring onions 1 red chilli, finely chopped

Butter 2 tsp. curry powder

150g pack hot-smoked trout, flaked Small bunch parsley, chopped

Lemon wedges to serve

Bert Trautmann

1949 - 1964

German

Goalkeeper

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

apples. Add apples, weighing them down with a plate on

top. Simmer on medium heat until apples are tender but

not mushy, about 15 minutes. Carefully remove them

from the water and place them on a rack to cool. Reserve

the poaching liquid they were cooked in.

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

poaching liquid over filled apples and top with whipped

cream.

Serves 3

6 apples, peeled and cored 400g sugar

500ml water or enough to cover apples 1 tbsp lemon juice

200g ground walnuts 100g ground hazelnuts

2 tsps. cinnamon 2 tbsps. crème fraiche

Whipped cream to serve

Edin Dzeko

2011 - Present

Bosnian

Striker

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.

Bring to a simmer and cook for about 3 minutes. Season

well.

2. Meanwhile, fry the bacon until it crisps up. Drain on

kitchen paper

3. You can either leave the soup chunky or liquidize.

Sprinkle with the bacon to serve.

Serves 2

1 onion, finely chopped 1 garlic clove, crushed

2 courgettes, grated ¼ Savoy cabbage, shredded

2 handfuls of spinach, chopped 750ml vegetable stock

2 rashers of streaky bacon, chopped

Uwe Rosler

1994 - 1998

German

Striker

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

sink. Put the gammon in a pan, skin side down, add the

onion then pour over the Coke. Bring to the boil, reduce

to a good simmer, put the lid loosely, and cook for just

under 2 ½ hours. Meanwhile preheat oven to 240C.

2. When the ham is ready take it out of the pan and cool

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

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.

Makes a whole ham

For the ham: 2kg mild-cure gammon

1 onion, peeled and cut in half 2 litre-bottle coke

For the glaze:

Handful cloves 1 heaped tbsp black treacle

2 tsp. English mustard powder 2 tbsp Demerara sugar

Kolo Toure

2009 - Present

Centre Back

Ivorian

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

smooth and elastic then roll out as thinly as you can.

2. Mince the lamb and onion. Transfer to a bowl and

season with black pepper. Cut rounds from the pastry

using a saucer as a template. Add the filling then bring

the sides of the pastry up over the top.

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

dumplings and boil for about 15 minutes, or until cooked

through.

Serves 4

For the dumplings: 200g plain flour

30g water Salt, to taste

For the filling:

300g cooked lamb 50g onions

Black pepper, to taste 100g greens, chopped

Georgi Kinkladze

1995 - 1998

Georgian

Centre Back

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

sugar, bring slowly to the boil then remove from the

heat.

2. Pour 150ml of the milk mix into a small bowl, add the

gelatine and stir until it has completely dissolved. Leave

the rest of the mixture to cool to room temp and infuse

with the zest. Stir the 2 mixtures together and strain

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

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.

Serves 6

sunflower oil 375ml full-fat milk

375ml double cream 1 lemon, zested and cut into thick strips

100g caster sugar 2 tsp. gelatine powder

For the lemon Caramel:

100g caster sugar 1 tbsp lemon juice

Biscotti biscuits to serve

Joleon Lescott

2009 - Present

Centre Back

English

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

brown. Fry on both sides. Remove from pan, but save

grease.

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

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

Serves 2

6 thick slices bacon 2 tablespoons butter

4 eggs 2 small tomatoes, sliced

2 cups whole mushrooms 4 slices prepared soda bread

Richard Dunne

2000 - 2009

Centre Back

Irish

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

and allow to cool.

2. Make the batter mix by mixing together until you get a

smooth liquid. Heat a small amount of oil in a pan. and

add a ladle of the pancake mix, swirling to cover the

surface of the frying pan. Heat on one side until cooked,

then turn the pancake until it is cooked.

3. Spoon apple sauce into pancakes

Serves 6

For the Pancakes: 4oz sieved plain flour

½ pint milk 2 eggs

pinch salt

For the apple sauce: 16oz stewed apples

1½ tsp. cinnamon 4tsp butter

4oz sugar

Nigel de Jong

2009 - Present

Defensive Midfielder

Dutch

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.

2. In a glass bowl mix together all ingredients and allow to

‘cure' in the fridge for 3 hours.

3. Arrange in the centre of an attractive plate, and garnish

with sprigs of coriander and a twist of lime.

Serves 2

8 Scallops, halved 1 lime, zested and juiced

1 orange, juiced 1/2 avocado

1/2 yellow pepper, diced 1/2 red pepper, diced

1 tsp. ginger, grated 2 tsp. shallot, minced 1/4 jalapeno, minced

60 ml olive oil Coriander to serve

Pablo Zabaletta

2008 - Present

Right Back

Argentinian

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

parchment.

2. Place the butter, honey, eggs, bananas, cinnamon and

flour in a food processor and blend until smooth.

Alternatively, beat by hand with a wooden spoon. Add

the nuts, and pulse or mix until just combined.

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

and cut into slices. Delicious served warm or cold, spread

with butter.

Makes 1 loaf

100g butter, softened 175g honey

2 eggs, beaten 2 bananas, roughly chopped

½ tsp. ground cinnamon 225g self-raising flour

50g pack walnut pieces 50g pack Brazil nuts, roughly chopped

Nedum Onuoha

2004 - Present

Centre / Right Back

English

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.

2. In a large bowl, mix all the ingredients together except

for the sweetcorn kernels, then add the sweetcorn.

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

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.

375g plain flour 225g cornmeal

1 tbsp salt 4 tbsp baking powder

110g sugar 480ml milk

2 free-range eggs 110g butter, melted, plus extra for

greasing small tin sweetcorn kernels

James Milner

2010 - Present

Left / Right Winger

English

Ocean Boateng Stew Simple but solid serving, spanning both African and European roots

1. Cut the fish into pieces.

2. Season the flour and coat each piece of fish.

3. Heat the oil in a frying pan and quickly fry each piece of

fish, then put the fish into a large casserole dish.

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.

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

hours.

7. Serve with boiled rice.

Serves 4

2 whole tilapia flour, to coat fish salt, black pepper

4 tbsps. vegetable oil two onions, peeled and finely chopped

1 can tomatoes, chopped 1 tbsp tomato puree

125 ml fish stock or water cayenne pepper

Rice to serve

Jerome Boateng

2010 - Present

Centre / Right Back

German

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

1. Pre-heat oven to 180°C.

2. Place the sugar in the bottom of a heavy based non-stick

frying pan and heat until the sugar turns to a caramel

colour, then add the butter in small pieces.

3. Peel and core the apples and cut the apples into

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"

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.

Serves 4

4 brae burn apples peeled and quartered 100g caster sugar

50g butter Puff pastry, rolled to ½" thick and cut

into 10" circle Icing sugar to dusting

Vanilla ice-cream to serve

Patrick Viera

2010 - Present

Centre Midfield

French

Mediterranean Silva Perch Makes good sense to spend on quality. No silky skills required here though

1. Make Tomato Salsa: combine all ingredients.

2. Heat a barbecue or griddle pan.

3. Cut several slashes into the skin of each fillet.

4. Combine cumin, salt and pepper and 2 tablespoons olive

oil. Rub over both sides of the fillets.

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-

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.

Serves 4

4 x Silver Perch fillets, skin on 2 teaspoons ground cumin

Salt & pepper, to taste extra virgin olive oil

1 aubergine, cut into 1.5cm-thick slices

Tomato Salsa 4 ripe tomatoes, seeded and diced

1 small red onion, diced 1 avocado, diced

handful of chopped flat-leaf parsley handful of chopped mint

2 teaspoons sumac 2 tablespoons extra virgin olive oil

Salt & pepper, to taste

David Silva

2010 - Present

Centre Midfield

French

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.

2. Beat the butter and sugar together until light and fluffy.

Beat in the eggs and then fold in the flour and almonds.

Fold in enough water to make the mixture spoonable.

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.

Serves 6

200g butter 200g golden caster sugar

4 eggs 225g self-raising flour 25g ground almonds

200g frozen mixed berries, defrosted 2 tbsp golden syrup

Denis Law

1960-61, 1973-74

Striker

Scottish

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

formed. Add the banana pieces and gently mix until completely

coated in batter.

2. Half-fill a deep, heavy-bottomed saucepan with vegetable oil and

heat until a breadcrumb sizzles and turns brown when dropped in it.

Carefully place the bananas into the oil and deep-fry until golden

brown. Carefully remove with a slotted spoon and drain onto paper

towels.

3. For the caramel, place the sugar, water and sesame seeds into a

saucepan over a low heat and cook until all of the sugar has melted.

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

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.

Serves 4

For the fritters: 175g plain flour 125g cornflour

1 tsp. baking powder 250ml sparkling water

1 tsp. sesame oil 4 bananas – peeled and cut into chunks

Vegetable oil for deep-frying

For the caramel: 250g caster sugar

4 tbsp water 3 tbsp sesame seeds

Vanilla ice cream to serve

Imre Varadi

1986 - 1988

Striker

Hungarian

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

peppers and cut out the seeds. Lightly oil, then bake (with

the lids) in a roasting tin for 12 mins.

2. Drain rice and mix with the salsa, chicken, beans, cheddar

and coriander. Season to taste.

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.

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

Serves 2

4 large red bell peppers 140g camargue red rice

Oil for brushing 270g jar of hot salsa

200g cooked chopped chicken 200g can red kidney beans

50g grated cheddar Handful of chopped coriander

Guacamole to serve

Colin Bell

1966 - 1979

Striker

English

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

lengthwise down the centre. Cover and refrigerate.

2. Cook noodles according to package. Drain and set aside.

3. Prepare a large wooden cutting board for rolling. Arrange ingredients

as follows: rice paper wraps, shrimp, noodles, bean sprouts, mint,

basil, coriander, chilli, cucumber, spring onions, and lettuce.

4. Fill a shallow dish with hot water. Submerge one rice paper in the

water for about 30 seconds. Remove and place on a board. Lay 3

shrimp halves in a row just above the centre of the paper. Layer a

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.

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.

For 8 rolls

12 shrimps in shells 2oz rice noodles

8 round rice paper wraps Handful of bean sprouts

24 small mint leaves 16 Thai basil leaves

Handful of coriander 1 Thai chilli, thinly sliced

1 small cucumber, peeled, seeded and cut into sticks

2 spring onions, trimmed, halved and cut lengthways

4 lettuce leaves, halved Peanut sauce to serve

Mike Summerbee

1965 - 1975

Striker

English

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

the mustard over the skin, season and place in the oven.

2. Meanwhile, make the Yorkshire puddings. Sieve the flour

and a pinch of salt into a mixing bowl. Make a well in the

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.

Cover and chill in the fridge for 30 mins. About 5 minutes

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

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.

Serves 6

Beef Rump Joint, about 2kg 2 tbsp mustard

For the Yorkshire Puddings:

Plain flour 1 medium egg, beaten

250ml milk 8 tsp. vegetable oil

BEEF COOKING GUIDE: Rare: 20 mins per 500g + 20 mins

Medium: 25 mins per 500g + 25 mins Well Done: 30 mins per 500g + 30 mins

Emmanuel Adebayor

2009 - Present

Striker

Togolese

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.

2. Stir in the borlotti beans and parsley stalks.

3. Then add the stock, cherry tomatoes, thyme and garlic.

4. Bring to the boil, then reduce the heat, cover with a lid

and simmer for 50 minutes.

5. Stir in the celery leaves.

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

Serves 6

8 tbsp olive oil 1 onions, finely chopped 1 carrots, finely chopped

1 stick celery 0.25 leeks, finely chopped 400 g fresh borlotti beans

1 handful parsley, finely chopped 1.5 litres vegetable stock

3 cherry tomatoes, quartered 1 sprig thyme

1 clove garlic, crushed 1 handfuls celery leaves

Mario Balotelli

2010 - Present

Striker

Italian

Welsh Valleys Hot Pot Proof that the Welsh can inspire something from Manchester. Better than Bettys

1. Heat oven to 160C.

2. Heat oil in a large shallow casserole dish, brown the lamb

in batches, and transfer to a plate.

3. Fry the onions and carrots in the pan with a little more oil

until golden. Add the mange tout and fry for a few

minutes more. Sprinkle over the flour and allow to cook

for a couple of mins.

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.

5. Remove the lid and finish under the grill until brown.

6. Serve with pickled red cabbage and brown sauce.

Serves 4

2tsp olive oil 600g Welsh stewing lamb, diced

1 large onion, sliced 3 carrots

50g mange tout, sliced 1tsp plain flour

400ml lamb stock 1tbsp Worcester sauce

2 bay leaves 2tsp thyme leaves

2 potatoes, sliced thinly Pickled cabbage & brown sauce to serve

Craig Bellamy

2009 - Present

Striker

Welsh

Adamn good skillet of tricky sticky chicken wings Will have you dribbling all over the plate

1. In a large skillet, brown chicken wings

2. Combine all ingredients and add to the skillet

3. Stir to blend well and simmer, with cover on the skillet,

for 30 minutes.

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.

Serves 4

12 chicken wings, tips removed 250ml water

200g sugar 80ml soy sauce

60ml hoisin sauce 1 tablespoon minced garlic

sesame seeds, to serve

Adam Johnson

2010 - Present

Left / Right Winger

English

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

oil. Set them aside. Keep the heat high, and stir the flour

into the oil. Turn the heat down slightly and keep stirring

with a metal spoon, scraping the brown bits off the base

of the pan, until the roux turns a dark nut brown (allow15

minutes for this).

2. Add the sausage, ham, vegetables, garlic and half the

parsley. Stir for a minute. Stir in about 150ml water, then

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.

3. Sprinkle with remaining parsley and serve in individual

bowls, spooned over a mound of hot rice.

Serves 6-8

110ml sunflower oil 1 large chicken, cut into 8 pieces

70g plain flour 450g garlic sausage, cut into 1cm slices

110g cooked ham, diced 340g okra, topped, tailed and halved

2 onions, chopped 2 green peppers, chopped

2 sticks celery, chopped 2 cloves garlic, chopped

2tbs finely chopped fresh parsley 1tsp each cayenne and black pepper

1 bouquet garni salt

Rice to serve

Ya Ya Toure

2010 - Present

Centre Midfielder

Ivorian

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

thick, whisking constantly. Whisk in butter and season to taste with

nutmeg, salt and pepper. Pour polenta into shallow frying pan,

about 24x20cm to make a layer about 2cm thick. Leave to cool for 1

hr. When polenta is cold and set, cut into slices.

2. Mix breadcrumbs with Parmesan, season with salt and pepper, and

place in a flat dish. Add flour in another, and egg in another. Coat

the veal first in the flour, then in the egg and then breadcrumb

mixture, shaking off excess breadcrumbs. Heat 2 tbsps. of olive oil

in a heavy-based frying pan. Add veal and fry until golden brown on

each side. Keep warm.

3. In a saucepan, heat the spinach with the toasted pine nuts and

season with salt and pepper. Keep warm.

4. Add olive oil to frying pan and place 7cm pastry cutter in the pan.

Break 2 eggs into the cutter and fry gently until done. Repeat with

the other eggs, frying them two at a time. Meanwhile, heat olive oil

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.

Serves 4

6 tbsp fresh white breadcrumbs 3 tbsp parmesan, freshly grated

2 tbsp flour 1 egg, beaten

4 x 100g medallions of veal 400g spinach, blanched and squeezed

1tsp pine kernels, toasted 8 quail's eggs

salt, and freshly ground pepper

For the polenta nuggets: 500ml chicken stock

150 g quick-cook polenta 30g unsalted butter

salt, and freshly ground pepper little grated nutmeg

4 anchovy fillets, halved lengthways 100ml basil-infused olive oil 40 ml thick balsamic vinegar

40g pine kernels, toasted

Vladimir Weiss

2006 - Present

Left / Right Winger

Slovakian

Shaun Wasabi Peas Small but with an explosive kick. Once their gone you’ll want them back

1. Soak peas in water overnight.

2. Preheat the oven to 200C. Drain the peas, then cook them

according to instructions on the package.

3. Mix the olive oil with the peas until well coated.

4. Oil a baking sheet and spread the peas evenly across it.

Place in the oven and bake for 5 hours

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.

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

10 to 15 minutes, until the coating is dry.

110g dried peas 2 tbsp olive oil

For the Coating:

4tsp wasabi powder 2tbsp tahini

2tbsp rice vinegar 2tsp Dijon mustard

Shaun Wright Phillips

1998–2005, 2008-Present

Right Winger

English

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

with water. Bring to the boil and simmer until the meat

begins to fall off the bone – about three hours, maybe

more. Check the hock during this time to make sure the

water is still covering it and top up as required.

2. Remove the ham hock from the pan and leave to cool

(keep the cooking liquor). When the meat is cool shred it

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

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.

1 carrot ½ onion

1 celery stick 1 ham hock, soaked for 24 hrs in water

3-4 sprigs of thyme 1 bay leaf

1 clove garlic 4 tsp grain mustard

3 tbsp finely chopped parsley Beetroot Relish to serve

Aleksandar Kolorov

2011 - Present

Left back

Serbian

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

in a sealable container and add the onion, garlic, salt,

black pepper, thyme, and Scotch bonnet. Wearing rubber

gloves, rub the spices into the goat with your hands.

Marinate, covered and refrigerated, for 2 hours.

2. In a large pot heat the oil and sugar on a medium heat,

stirring until the sugar is brown. Stir in the goat, onions

and curry powder. Cover the pot and simmer until the

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

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.

Serves 6

1.5kg goat, cubed

Juice of 1 lime 1 onion

6 garlic cloves, finely chopped 2tsp salt

1tsp black pepper 1tsp thyme leaves

½ scotch bonnet chilli – finely chopped 2tbsp oil

1tsp sugar 5 spring onions, finely chopped

2tsp curry powder 2 potatoes, chopped

Cooked rice and roti to serve

Shaun Goater

1998 - 2003

Striker

Bermudan

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

the packet instructions, then drain in a colander and

reserve a little of the cooking water.

2. Heat the butter in a large heavy-based frying pan. When it

starts to foam, add the oregano and fry for a minute until

it starts to crisp up, then turn off the heat. Add your

cooked pasta to the oregano butter, along with a couple

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

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.

Serves 4

400g macaroni

sea salt and freshly ground black pepper a knob of butter

A small bunch of fresh oregano 100g Parmesan cheese, grated

100g taleggio cheese, roughly torn 100g mascarpone cheese

¼ of a nutmeg small ball of buffalo mozzarella cheese

Micah Richards

2001 - Present

Right back

English

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.

2. Pour into four martini glasses and garnish the rim of each

glass with a slice of orange.

1500ml crushed ice

125ml vodka 125ml blue Curaçao

125ml whipping cream 2tbsp vanilla-flavoured syrup

2tbsp fresh orange juice 1tbsp Cointreau

Moonchester

Mascot

English

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

and drain again. Drizzle with a dash of sesame oil and toss

through to prevent noodles from sticking.

2. Place chicken strips in a bowl and season with a dash of

dark soy sauce, the five-spice powder and chilli sauce. Mix

well, then lightly dust the chicken strips with the

cornflour.

3. Heat a wok until smoking and add the groundnut oil, then

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

light soy sauce, a dash of sesame oil and freshly ground

black pepper.

5. Serve immediately.

Serves 2

150g medium egg noodles ½ tsp toasted sesame oil

300g skinless chicken breast fillets, sliced into strips

½ tsp dark soy sauce 1 tsp five-spice powder

1 tsp chilli sauce 1 tbsp cornflour

1-2 tbsp groundnut oil 1 red pepper, finely sliced

150g bean sprouts 1 large spring onion, sliced lengthways

2 tbsp light soy sauce freshly ground black pepper

Roberto Mancini

2009 - Present

Manager

Italian

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.

2. Brush lamb with olive oil and garlic.

3. Cook the lamb on a barbecue, griddle plate or heavy

frying pan until done.

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.

Serves 2

2 lamb steaks, diced 1tbsp olive oil mixed with 1 clove of

garlic, peeled and crushed 2 flat breads

2tbsp yoghurt mixed with 1tbsp of chopped mint leaves

Handful of flat parsley Handful of mint leaves

2 lettuce leaves, chopped 1 small tomato, roughly chopped

Salt and pepper to taste

Sheikh Mansour

2008 - Present

Owner

United Arab Emarati

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

and charred and the flesh is soft.

2. When cool enough to handle, cut them in half and scoop

the pulp out into a sieve.

3. Allow to drain for 20 minutes to remove the bitter juice.

4. Grind the garlic together with the salt using a pestle and

mortar.

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

addition

8. Chill for at least an hour, garnish with parsley and serve.

Serves 6

4 aubergines 2 tbsp tahini

2 tbsp Greek yogurt 2 cloves garlic, peeled

Juice of 1 lemon 100ml olive oil

½ tsp. ground cumin

Ali Bernabia

2008 - Present

Centre Midfielder

Algerian

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.

2. Pat the steaks dry with kitchen paper. Mix together the

olive oil, spices and a little salt, then rub or brush over

both sides of meat. Heat a griddle pan or barbecue until

hot and smoking.

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

with the shimmychurri sauce to spoon over.

Serves 6

For the steaks: 1kg sirloin steaks

2 tbsp olive oil ½ tsp. cumin

½ tsp. coriander pinch cayenne pepper

For the shimmychurri sauce:

1 garlic clove, crushed bunch coriander, roughly chopped

bunch parsley, roughly chopped 3 tbsp white wine vinegar

75ml olive oil

Carlos Tevez

2009 - Present

Striker

Argentinian

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

crumbs are soaked. Now tip the mixture into a loose-bottomed

24cm round cake tin, at least 5cm deep, and press down with the

back of a metal spoon to make an even layer over the bottom of the

tin. Chill in the fridge while you make the filling.

2. Submerge the gelatine leaves in a dish of cold water, and leave to

soak and soften for 5 minutes. Pour the single cream into a pan and

bring just to the boil, then take off the heat. Take the gelatine

leaves out of the water, give them a good squeeze to get rid of

excess water, and stir one by one into the cream. Leave to cool for a

few minutes.

3. Beat the cheese in a bowl with the sugar, lemon zest and juice until

smooth and creamy. Mix in the cream mixture and the chopped

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

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.

Serves 8

For the base: 200g digestive biscuits

100g unsalted butter, melted For the filling

3 sheets of leaf gelatine 142ml carton single cream

300g full-fat soft cheese 100g golden caster sugar

Zest of half a lemon 3 tbsp lemon juice

300g strawberries, hulled & chopped 142ml double cream 1 medium egg white

For the sauce:

250g strawberries, hulled and chopped Zest of half a lemon

3 tbsp lemon juice 2 tbsp golden caster sugar

Gareth Barry

2009 - Present

Centre Midfielder

English

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.

2. Combine the flour, baking powder, suet, sugar and currants

in a large bowl, mixing well.

3. Melt the remaining butter and stir into the flour mixture.

Stir in the lemon juice and zest.

4. Combine the milk and cream in a small jug. Slowly stir

enough into the mixture to bring it to a dropping

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

it doesn't burn dry.

6. Serve with custard.

Serves 4

50g butter 350g plain flour

3tsp baking powder 140g shredded suet

85g caster sugar 85g currants

2 lemons (grated zest and juice) 75ml milk

Custard to serve

Paul Dickov

1996-2002, 2006-2008

Striker

English