World Cup Recipes to Enjoy This Summer

Whether you’re hosting a barbecue, watching the match with friends or looking for something new to try this summer, we’ve rounded up seven crowd-pleasing recipes perfect for World Cup gatherings.

On the menu:

  • Cinnamon-Grilled Pineapple with Vanilla Ice Cream
  • Sticky Halloumi Kebabs with Sweet Chilli Dip
  • Mexican-Style Salad
  • Smoky Black Bean Veggie Burgers
  • Loaded BBQ Pulled Pork Nachos
  • BBQ Grilled Chicken Wrap Sharing Platter
  • Loaded BBQ Hot Dogs

Cinnamon-Grilled Pineapple with Vanilla Ice Cream

Cool down after a summer barbecue with this sweet and refreshing grilled pineapple dessert.

Fresh pineapple is lightly charred on the grill, sprinkled with warming cinnamon and served with a zesty lime and mint syrup. Add a scoop of vanilla ice cream for the perfect summer treat.

Serves: 4
Ready in: 20 minutes

You’ll need:

  • 1 large pineapple
  • 1 tsp cinnamon
  • 20g fresh mint leaves
  • Juice and zest of 2 limes
  • 4 tbsp caster sugar
  • 4 scoops vanilla ice cream

Method:

  1. Heat your barbecue until the coals are white and glowing (or use a griddle pan).
  2. Peel the pineapple and cut into 8 rounds, removing the core from each slice.
  3. Grill for around 4 minutes, turning regularly, until lightly charred.
  4. Sprinkle the pineapple with a little cinnamon and place on a serving platter.
  5. In a small saucepan, combine most of the mint leaves, lime juice, sugar and 1 tbsp water. Simmer for 5 minutes until it forms a light syrup.
  6. Drizzle the syrup over the pineapple and scatter over the lime zest.
  7. Mix the remaining cinnamon into the softened ice cream and serve alongside the pineapple.
  8. Finish with the remaining mint leaves, extra lime zest and a final dusting of cinnamon.

Sticky Halloumi Kebabs with Sweet Chilli Dip

A tasty vegetarian option that’s packed with flavour and perfect for sharing.

These sticky halloumi kebabs are packed with flavour and perfect for sharing with family and friends while watching the football. Served with warm wraps, fresh salad and a sweet chilli dip.

Serves: 4
Ready in: 20 minutes

You’ll need:

  • 450g halloumi
  • 3 peppers
  • 2 red onions

For the sticky sauce:

  • 2 tbsp honey
  • 2 tbsp sweet chilli sauce
  • 2 tbsp ketchup

For the dip:

  • 100g mayonnaise
  • 5 tsp sweet chilli sauce

Method:

  1. If using a grill, preheat it to a high heat.
  2. Cut the halloumi, peppers and onions into chunky pieces and thread onto skewers.
  3. Mix together the honey, sweet chilli sauce and ketchup to make the sticky glaze.
  4. Brush the glaze generously over the skewers.

To cook on the barbecue or grill:
Cook the skewers for around 10 minutes, turning regularly until the halloumi is golden and the vegetables are lightly charred. Brush with any remaining glaze as they cook.

To cook in an air fryer:
 Place the skewers in the air fryer basket and lightly spray with oil. Cook at 200°C for 10–12 minutes, turning halfway through if needed.

Mexican-Style Salad

Fresh, colourful and packed with goodness, this Mexican-inspired salad makes a great side dish.

Serves: 4–6 as a side
Ready in: Less than 30 minutes

You’ll need:

  • 1 small red onion, thinly sliced
  • 2 limes, juice and zest
  • 1 x 400–450g tin sweetcorn, drained
  • 1 x 400g tin black beans, drained
  • 2 large ripe avocados, diced
  • 100g cherry tomatoes, quartered
  • 1–3 tbsp finely chopped green chilli (depending on how spicy you like it)
  • 2 tsp ground cumin
  • 30g fresh coriander, finely chopped
  • 2 tbsp olive or rapeseed oil
  • 1 Little Gem lettuce
  • Salt and pepper

Method:

  1. Place the sliced red onion in a small bowl with a pinch of salt and 1 teaspoon of lime juice. Leave for 10 minutes, then drain.
  2. In a large bowl, combine the red onion, sweetcorn, black beans, avocado, cherry tomatoes, chilli, cumin, coriander, oil, lime zest and the remaining lime juice.
  3. Season with salt and pepper and mix everything together well.
  4. Taste and add extra chilli if you’d like more heat.
  5. Arrange the lettuce leaves on a serving platter and spoon the salad mixture into the centre.
  6. Serve immediately and enjoy.

Top tip: If you’re preparing the salad in advance, add the avocado just before serving to keep it fresh and vibrant.

Smoky Black Bean Veggie Burgers

These smoky black bean burgers are a delicious plant-based alternative for the grill.

Serves: 5
Ready in: 30 minutes

You’ll need:

  • 1 cup cooked brown rice
  • 1½ cups black beans, drained
  • 1 cup walnuts
  • ½ white onion, finely diced
  • 1 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 3–4 tbsp BBQ sauce
  • ⅓ cup breadcrumbs
  • Salt and pepper

Method:

  1. Toast the walnuts in a dry pan until lightly golden, then blitz into fine crumbs with the spices.
  2. Fry the onion until softened.
  3. Mash the black beans in a bowl, then mix in the rice, walnut mixture, onion, breadcrumbs and BBQ sauce.
  4. Shape into 5 burger patties.
  5. Cook on a barbecue, grill or frying pan for 3–4 minutes on each side until golden and heated through.
  6. Serve in toasted burger buns with your favourite toppings and sauces.

Loaded BBQ Pulled Pork Nachos

Nothing says match day like a giant platter of loaded nachos.Loaded with BBQ pulled pork, melted cheese, black beans and jalapeños, these nachos are perfect for sharing with family and friends. Quick to prepare and packed with flavour, they’re guaranteed to be a half-time hit.

Serves: 6–8 as a sharing platter
Ready in: 20 minutes

You’ll need:

  • 1 large bag tortilla chips
  • 2 cups pulled pork
  • 2–3 cups grated cheese
  • 1 tin black beans, drained
  • Sliced jalapeños
  • BBQ sauce
  • Salsa or pico de gallo
  • Guacamole
  • Sour cream
  • Fresh coriander

Method:

  1. Preheat your oven to 200°C (180°C fan).
  2. Spread half the tortilla chips onto a large baking tray.
  3. Top with half the cheese, pulled pork, black beans and jalapeños.
  4. Drizzle with BBQ sauce and repeat with a second layer.
  5. Bake for 5–6 minutes until the cheese has melted.
  6. Top with salsa, guacamole, sour cream and fresh coriander.
  7. Serve immediately and let everyone dig in.

BBQ Grilled Chicken Wrap Sharing Platter (Subway-Style)

These Subway-style BBQ grilled chicken wraps are packed with tender grilled chicken, crunchy salad, cheese and a smoky BBQ dressing. Slice them into bite-sized portions and arrange them on a platter for guests to pick up and enjoy while cheering on their team.

Serves: 2–4
Ready in: 30 minutes

You’ll need:

For the chicken:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp oregano
  • Pinch of cayenne pepper

For the wraps:

  • 2 large wholemeal wraps
  • ¼ cup Greek yogurt
  • ¼ cup BBQ sauce
  • 2 cups coleslaw mix
  • ¼ cup fresh coriander
  • 1 spring onion, finely sliced
  • 1 cup grated cheddar cheese
  • 1 cup chopped lettuce
  • 6 tomato slices

Method:

  1. Coat the chicken in olive oil and spices, then grill for 8–10 minutes on each side until cooked through. Leave to rest before slicing.
  2. Mix the chicken, Greek yogurt, BBQ sauce, coleslaw mix, coriander, spring onion and half the cheese in a bowl.
  3. Lay out the wraps and add the lettuce, chicken mixture, tomato slices and remaining cheese.
  4. Roll the wraps tightly, slice each into thirds and arrange on a serving platter.

Loaded BBQ Hot Dogs

Give a barbecue classic a World Cup upgrade with these loaded BBQ hot dogs.

Topped with crunchy coleslaw, crispy onions and a drizzle of BBQ sauce, they’re quick to prepare, easy to customise and perfect for enjoying while watching the football.

Serves: 4
Ready in: 15 minutes

You’ll need:

  • 4 hot dogs
  • 4 hot dog buns
  • BBQ sauce
  • Prepared coleslaw
  • Crispy fried onions

Method:

  1. Grill the hot dogs for 5–7 minutes, turning regularly until lightly charred.
  2. Toast the buns on the barbecue for 1–2 minutes if desired.
  3. Place the hot dogs in the buns and top with coleslaw and crispy onions.
  4. Finish with a drizzle of BBQ sauce and serve.

Our latest articles

See all