FOOTBALL supporters need nourishment to keep them going during those hours watching the World Cup. Cook up some dishes created by top sports stars that will keep fans cheering.

Every football fan knows that watching the World Cup at home is tough - the rollercoaster of emotions, and all that exercise involved in jumping up from the sofa and punching the air!

Supporters will need all their stamina so they can last the tournament.

So treat them to 'medal winning' dishes from a new book, Mince Magic, chosen by a team of sporting heroes including Sir Steve Redgrave, James Cracknell, Linford Christie and Tessa Sanderson.

They've cooked up a storm and produced nutritious and tasty dishes which are perfect for satisfying hungry spectators.

It's all in a good cause too - aiming to encourage people to host fund-raising supper parties as part of the Be A Sport Appeal campaign, supporting sporting hopefuls through the charity SportsAid.

Sir Steve Redgrave's top choice is Spiced Beef and Coriander Koftas.

"I love this recipe, it's so adaptable," he said. "You can either serve two large Koftas as a main course or if you have lots of guests to your 'Share a Supper' night then small ones spice up your buffet table."

The other treats include James Cracknell's Mini Hotpots with Stout, Tessa Sanderson's Asian Style Beef and Linford Christie's Chunky Chilli Pasta Bake.

All the recipes use Quality Standard Beef mince and are quick and easy to prepare - so no-one needs to miss any of the game!

SIR STEVE REDGRAVE'S SPICED BEEF AND CORIANDER KOFTAS

(makes 8)
450g/1lb Quality Standard beef mince
50g/2oz white breadcrumbs
grated zest of 1 lemon
5ml/1tsp ground cumin
5ml/1tsp ground coriander
1 clove garlic, peeled and crushed
30ml/2tbsp freshly chopped mint
salt and freshly milled black pepper
1 medium egg, beaten

In a large bowl mix all the ingredients together. Divide the mixture into eight portions.

Roll each portion into a sausage shape and mould around eight wooden (previously soaked in water) or metal skewers or eight extra long lemon grass sticks. Cover and refrigerate for five to 10 minutes.

Cook under a preheated, moderate grill for 12-16 minutes turning occasionally.

Serve on a bed of mixed tabbouleh and a side helping of houmous.

JAMES CRACKNELL'S MINI HOTPOTS WITH STOUT

(serves 4)
450g/1lb Quality Standard beef mince
1 small red onion, peeled and finely diced
10ml/2tsp English mustard
300ml/1/2 pint hot, good beef stock
2 large sprigs fresh thyme leaves
salt and freshly milled black pepper
100g/4oz sweetcorn kernels
150ml/1/4 pint stout or brown ale
15-30ml/1-2tbsp instant thickening granules, optional
25g/1oz unsalted butter
30ml/2tbsp sunflower oil
450g/1lb medium sized sweet potatoes, peeled and thinly sliced
450g/1lb small turnips, peeled and thinly sliced

Preheat the oven to 220C/425F/Gas Mark 7. Heat a large, shallow, non-stick frying pan and dry fry the mince until brown. Add the onion and cook for a further two to three minutes.

Add the mustard, stock, herbs and seasoning. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally. Add the sweetcorn and stout or ale and cook uncovered for a further five minutes. At this stage stir in the instant thickening granules, if required.

Meanwhile, heat the butter and oil in a large shallow frying pan and fry the sweet potato and turnip slices in batches for three to four minutes on each side, then drain on absorbent kitchen paper.

Place 4x10cm (4in) metal cook's rings on a lined baking sheet. Line the base of each ring with a combination of sweet potato and turnip slices. Spoon over a quarter of the mince mixture equally.

Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices.

Bake in the oven for 10-12 minutes. Remove from the oven and using a fish slice transfer to a serving plate. Leave to rest for two to three minutes before removing the ring.

Serve with any remaining mince and roasted fennel with herbs and seasonal vegetables.

Tip: If preferred replace the turnips with white potatoes.

  • For a free copy of Quality Standard beef mince recipe book, Mince Magic worth £10.95, visit www.beasportappeal.co.uk or call 020 7861 3129.

By Gabrielle Fagan