8 Sensational Recipes for the Euro 2021

First things first… IT’S COMING HOME! We’ve beaten Germany and are through to the quarter-finals, woop woop!

Saturday’s game is fast approaching and it’s only right to celebrate with some sharing plates and finger foods. On that note, I’ve put together some of our favourite quick and easy recipes for match day. They’re all 30 minutes or less to whip up, easy to share with your friends and can all be found on the Plate Up app. Bring on Saturday!

1. Oven-Baked Rosemary Paprika Chicken Tenders

Serves 4 (20 minutes)


8 chicken fillets

2 tbsp brown sugar

4 tbsp olive oil

2 tsp fresh rosemary

1 tsp chilli powder

2 tsp garlic powder

½ tsp sea salt

Pinch of black pepper


  1. Preheat the oven to 210C and prepare a large baking tray with baking paper.
  2. Add a drizzle of olive oil on top of the baking paper, then add the brown sugar, seasonings and spices onto the tray.
  3. Place the chicken fillets on top and toss to coat.
  4. Bake for 13-15 minutes depending on the thickness of the chicken tenders.

2. Popcorn Cauliflower

Serves 4 (25 minutes)


½ cauliflower

90ml sparkling water

50g plain flour

50g cornflour

½ tsp baking powder

50ml rapeseed oil

2 tsp paprika

½ handful fresh parsley


  1. Cut the cauliflower into 1 inch florets and set aside.
  2. Bring a small pan of salted water to the boil and add the cauliflower. Simmer until cooked through, around 3 minutes. Drain the cauliflower then set aside on some kitchen roll to dry.
  3. Combine the flour, cornflour, baking powder and paprika. Stir the sparkling water into the mixture, whisking as you go until blended smoothly.
  4. Pour the oil into a wok and heat to 180C.
  5. Dip the cauliflower florets, a few at a time, into the batter mixture and then lower them into the wok on a slotted spoon. Cook each batch for 2-3 minutes and then set aside on kitchen paper, repeating the above steps until all the florets are cooked.
  6. Pat down the popcorn cauliflower with a kitchen towel to remove any excess oil, then transfer to a bowl. 
  7. Chop up the parsley and sprinkle over the top. Serve with your favourite dip!

3. Coconut Prawns and Lime Aioli

Serves 4 (15 minutes)


200g king prawns

2 eggs

100g breadcrumbs

100g desiccated coconut

120g plain flour

1 lime

230g light mayonnaise

1 garlic clove 

2 tsp olive oil


  1. Using the palm of your hand, slightly flatten the prawns. 
  2. Add the flour to a bowl then add the prawns and toss to coat. 
  3. Whisk the eggs and 2 tbsp cold water together in a shallow bowl.
  4. Combine the desiccated coconut and breadcrumbs on a plate.
  5. Dip a prawn into the egg mixture, then breadcrumb mixture, then set aside on a plate. Repeat with the remaining prawns.
  6. Heat oil in a large frying pan (alternatively, you can cook these on the barbeque). Cook the prawns for 2 minutes each side or until golden and cooked through. 
  7. Grate the lime rind into a bowl, then slice the lime in half and give one half a squeeze over the rind.
  8. Crush the garlic and add it into the bowl with the lime and spoon in the mayonnaise. Stir to combine and you have your aioli which you can serve with the cooked prawns.

4. Spiced Lamb Koftas

Serves 4 (30 minutes)


500g lamb mince

1 brown onion

1 tbsp grated ginger

1 tbsp fresh parsley

1 tbsp fresh mint

2 garlic cloves

1 tsp paprika

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric powder

8 bamboo skewers


  1. Finely chop the onion, mint and parsley and crush the garlic.
  2. Mix all the ingredients in a bowl until well combined. Divide the mixture into 8 portions and form each into a short sausage shape.
  3. Thread each kofta onto a bamboo skewer and refrigerate for 15 minutes.
  4. Heat a griddle pan on medium heat then cook the skewers for roughly 10 minutes, turning until evenly browned on all sides and no longer pink.

5. Spicy Sweet Potato Wedges

Serves 4 (30 minutes)


2 sweet potatoes

1 tbsp olive oil

1 tsp garlic powder

2 tsp paprika

1 tsp mild chilli powder

½ tsp dried parsley

½ tsp dried oregano


  1. Preheat the oven to 180C.
  2. Scrub the potatoes, then slice them into wedges. Cut each potato in half lengthwise and then cut each half into six.
  3. Mix together the spices and garlic powder then set aside.
  4. Spread the wedges on an oven tray and drizzle with olive oil and the spice mix. Season well with salt and toss to coat.
  5. Roast in the oven for 30 minutes, turning halfway through, or until soft and golden.
  6. Remove from the oven and serve with your favourite dip!

6. Roasted Red Pepper Hummus and Pitta

Serves 4 (20 minutes)


400g can of chickpeas

2 red peppers

4 tbsp extra-virgin olive oil

6 tbsp tahini

4 pittas

2 garlic cloves

2 tbsp paprika

2 tbsp cumin

1 lemon

Pinch of salt


  1. Drain and rinse the chickpeas, then take a small handful of them and place them on a baking tray. Drizzle with some oil and paprika and bake for 15 minutes.
  2. In a food processor, combine the juice of the lemon and tahini for 1 minute. Add crushed garlic, diced pepper, paprika, cumin, olive oil and salt and process for 1 further minute. Scrape down the sides and process for another 30 seconds.
  3. Add half of the remaining chickpeas to the processor and blend for 1 minute. Scrape down the sides and blend for another 30 seconds, then repeat with the remaining chickpeas. If it’s too thick / lumpy, add a small amount of water and continue to process until smooth and creamy.
  4. Toast your pitta, slice and serve on the side.

7. New Potato Salad with Za’atar Vinaigrette

Serves 4 (25 minutes)


900g baby new potatoes

40g radish

½ red onion

2 carrots

120g mixed salad leaves

4 tbsp lemon juice

8 tsp za’atar

4 tbsp dijon mustard

4 tbsp mint leaves

12 tbsp olive oil

2 pinches of salt

Black pepper to taste


  1. Add the lemon juice, mustard, salt, olive oil, za’atar and black pepper to a jar. Seal tightly with a lid and shake vigorously until all the ingredients are well incorporated. This is your za’atar vinaigrette. Store refrigerated in a sealed container.
  2. Bring a medium saucepan filled about halfway with water to a boil.
  3. Add the whole baby potatoes and turn down the heat to medium-low, and then simmer the potatoes for about 5-7 minutes.
  4. Try the potatoes to make sure they are tender in the centre but not overcooked.
  5. Place the potatoes in a colander and rinse with cold water to stop the cooking process. When they’re cool enough to handle, slice them in half and place in a mixing bowl.
  6. Slice the radishes, carrots, onions, mint leaves and salad leaves. Add to the potato mixing bowl.
  7. Add as much of the za’atar vinaigrette as desired, toss well and serve immediately.

8. Super Salad with Garlic Caesar Dressing and Hemp Seeds

Serves 4 (15 minutes)


1 packet romaine lettuce

60g baby spinach

150g cherry tomatoes

2 tbsp nutritional yeast

1 tbsp almond butter

3 tbsp hemp seeds

1 tbsp miso

1 tsp mustard

1 tbsp fresh parsley

½ tsp turmeric

1 carrot

1 tbsp lemon pulp

2 garlic cloves


  1. Tear the spinach into small pieces and grate the carrot. Halve the cherry tomatoes and tear the lettuce into pieces.
  2. Make lemon pulp by peeling the lemon, then placing the peeled lemon into a blender and blend until smooth.
  3. In a blender, combine 120ml water with garlic, nutritional yeast, almond butter, 1 tbsp lemon pulp, miso, parsley, mustard and turmeric. Blend until smooth. Taste and adjust the seasoning to your liking, then set aside.
  4. In a large bowl, combine all the vegetables, toss lightly with the dressing and top with the hemp seeds. Serve.

These recipes plus more can be found on the Plate Up app. Download now and start your 14-day free trial here.

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Answer to quiz question: David Beckham.

#football #euros2021 #england #itscominghome #quarterfinals #matchday

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