1. Sticky Honey & Sriracha Chicken Wings

No World Cup party spread is complete without a proper pile of chicken wings — it’s basically the law. These sticky honey and sriracha wings are a perfect mix of sweet and spicy, with a gorgeous glossy glaze that makes them look as good as they taste. They take minimal effort, they’re great for a crowd, and they’ll be gone before you’ve even sat back down. Make more than you think you need. Seriously.

Ingredients (serves 4–6)

• 1.5kg chicken wings
• 3 tbsp runny honey
• 3 tbsp sriracha sauce
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 3 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper
• Spring onions & sesame seeds to garnish

Method

1. Preheat your oven to 220°C. Line a large baking tray with foil and pop a wire rack on top if you have one — this helps them crisp up beautifully all over.
2. Pat the wings dry with kitchen paper (the drier they are, the crispier they’ll get), season generously with salt and pepper and drizzle with olive oil.
3. Roast for 35–40 minutes, turning once halfway, until golden and crispy.
4. While the wings roast, mix together the honey, sriracha, soy sauce, ketchup and garlic in a small pan over a low heat for a couple of minutes until glossy and combined.
5. Toss the cooked wings in the glaze until every last one is generously coated. Return to the oven for 5 minutes to caramelise. Scatter with sesame seeds and spring onions and serve straight away!

Bonus tip: Want to get ahead? Marinate the wings in the sauce overnight in the fridge for even more flavour. Then all you need to do on match day is bung them in the oven — more time for watching the warm-up!

2. Crispy Halloumi Fries with Chilli Honey Dip

If you haven’t served halloumi fries at a party before, prepare to be a hero. These crispy, golden, slightly squeaky beauties are absolutely impossible to stop eating, and the chilli honey dip alongside them takes the whole thing to another level entirely. They’re ready in under 15 minutes, they go down an absolute storm with both meat-eaters and vegetarians alike, and they pair brilliantly with a cold beer. What more could you want?

Ingredients (serves 4–6)

• 2 x 225g blocks of halloumi
• 75g plain flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• Vegetable oil for frying
• For the dip:
• 4 tbsp runny honey
• 1 tsp chilli flakes
• 1 tsp apple cider vinegar

Method

1. Cut each block of halloumi into thick finger-sized strips — roughly 8–10 per block.
2. Mix the flour, smoked paprika, garlic powder and black pepper together in a shallow bowl.
3. Toss the halloumi strips in the seasoned flour until evenly coated, shaking off any excess.
4. Heat a generous glug of vegetable oil in a large frying pan over a medium-high heat. Fry the halloumi in batches for 2–3 minutes each side until deeply golden and crispy. Don’t overcrowd the pan!
5. For the dip, simply warm the honey, chilli flakes and apple cider vinegar together in a small pan for 1–2 minutes. Pour into a bowl and serve alongside the fries while everything is piping hot. Grab them while you can!

Bonus tip: Making these for a bigger crowd? Keep batches warm in a low oven (around 100°C) on a wire rack while you fry the rest — they’ll stay crispy and everyone gets some. No one gets left on the bench on your watch!

3. Fully Loaded Nachos with Beef, Cheese & Jalapeños

Is there anything more satisfying to plonk in the middle of a room full of hungry football fans than a massive tray of fully loaded nachos? We think not. Layers of crunchy tortilla chips, spiced beef mince, melted cheese, jalapeños, soured cream and guacamole — these are the real deal. They take about 20 minutes and feed a crowd effortlessly. Consider them the ultimate half-time hero, and make sure you’ve got plenty of ice-cold beers standing by to go alongside them.

Ingredients (serves 6–8)

• 300g tortilla chips
• 400g beef mince
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chilli powder
• 400g tin black beans, drained
• 200g grated cheddar or mozzarella
• Sliced jalapeños from a jar
• Sour cream, guacamole & salsa to serve

Method

1. Preheat the oven to 200°C. Heat the olive oil in a frying pan over a medium-high heat and cook the onion for 3–4 minutes until softened.
2. Add the beef mince and cook, breaking it up, until browned all over. Stir in the smoked paprika, cumin and chilli powder and cook for another couple of minutes until fragrant.
3. Add the drained black beans, stir well and season generously. Take off the heat.
4. Spread half the tortilla chips across a large baking tray. Spoon over half the beef mixture, then scatter over half the cheese. Repeat the layers with the remaining chips, beef and cheese.
5. Scatter over the jalapeños and bake for 10–12 minutes until the cheese is bubbling and golden. Serve straight from the tray with sour cream, guacamole and salsa. Get in there before the second half starts!

Bonus tip: Catering for vegetarian guests too? Simply swap the beef mince for a second tin of beans or some roasted peppers and sweetcorn — just as delicious, and nobody misses out on nacho time. Result!

4. Smoky BBQ Pulled Pork Sliders

These little sliders are an absolute showstopper — smoky, tender, saucy pulled pork piled high into soft brioche buns with a crunchy slaw on top. The genius of this recipe is that the slow cooker does almost all of the work for you. Get it going in the morning, go about your day, and by kick-off your kitchen is going to smell absolutely unbelievable. Serve them up alongside a bucket of Party Ice-cold beers and prepare for some very happy guests.

Ingredients (serves 8–10)

• 1.5kg boneless pork shoulder
• 200ml BBQ sauce, plus extra to serve
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tsp cumin & 1 tsp salt
• 12 small brioche slider buns

For the slaw:

• ½ white cabbage, finely shredded
• 2 carrots, grated
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• Salt and pepper

Method

1. Mix together the smoked paprika, brown sugar, garlic powder, cumin and salt to make a dry rub. Rub it all over the pork shoulder generously — don’t be shy!
2. Place the pork in a slow cooker, pour the BBQ sauce over the top, and cook on low for 8–9 hours (or high for 4–5 hours) until completely falling apart and tender.
3. Lift the pork out and shred it with two forks — it should pull apart effortlessly. Stir it back through the cooking juices and add a splash more BBQ sauce to taste.
4. Mix together the slaw ingredients and season well. Refrigerate until ready to serve.
5. Slice the brioche buns, pile high with pulled pork and top with a generous spoonful of slaw. Serve straight away and watch them vanish. Absolute scenes!

Bonus tip: No slow cooker? No problem! Pop the seasoned pork in a covered casserole dish in the oven at 150°C for 4–5 hours instead. Low and slow is the name of the game — and it’s absolutely worth the wait!