Set up your stadium
Give all your guests a good view of the game with a 4K TV and make sure they hear every chant and whistle with a sound bar. Add some seating to your living room so everyone has the best seat in the house, as well as space for food and drink.
Extra time essentials
Got guests staying late to watch all of the action? Give them a place to stay with sleeping bags, air beds and bedding - then wait for kick-off all over again the next day.
Fajita and bacon burgers
The soft slightly sweet brioche dough works really well with the full on savouriness of the lightly spiced burger.
READY IN: 40 minutes
COOKING TIME: 25 minutes
PREP TIME: 15 minutes
For the burger
3 rashers (65g) unsmoked streaky bacon, finely chopped
500g, 5% fat British beef mince
1-2 tsp fajita seasoning
1 beef stock cube, crumbled
For the buns
4 JS brioche burger buns
4 curly lettuce leaves
2 tomatoes, sliced
Freshly ground black pepper
1. Preheat a non-stick frying pan and fry the bacon for 3 minutes. Remove from the heat and finely chop. Place in a large bowl with the beef mince, seasoning and beef stock cube. Season with black pepper and then bring the mixture together in your hands. Divide into four and shape into 8 - 10 cm round patties.
2. Cook the burgers for 15 minutes, turning them over occasionally. Cover the burgers with a large saucepan lid halfway through cooking time, to help keep them moist. Check the burgers are cooked through and no pink remains. Remove from the heat and keep warm, whilst you prepare the buns.
3.Cut each bun in half and brown the cut sides in the frying pan. Sear the buns for a few minutes. Remove from the pan and fill each bun with lettuce, burger and two slices of tomato.
From pitchside to outside
Celebrate or commiserate the result by firing up the barbecue. Don't let the fun stop because the final whistle blows, enjoy the summer sun with sizzling grills and outdoor games.
Barbecued lamb kebabs
Cook these minty kebabs on the barbecue or under the grill and serve in warm pitta pockets.
READY IN: 25 minutes
COOKING TIME: 10 minutes
PREP TIME: 15 minutes
2 tbsp olive oil
1.5 tbsp mint sauce
Juice of ½ a lemon
2 lamb leg steaks (approx 330g), cut into bite-size pieces
1 yellow pepper, deseeded and cut into bite-size pieces
1 courgette, trimmed and sliced
4 white or wholemeal pitta breads
100 g bag Italian-style salad
230 g tub tzatziki
1. Preheat the barbecue or grill to high. In a large bowl, mix together the olive oil, mint sauce and lemon juice. Add the lamb, pepper and courgette and mix to coat in the sauce.
2. Once coated, thread the lamb and vegetables onto 8 wooden skewers. Cook on the barbecue or under the grill for 10-12 minutes, turning occasionally and brushing with any of the mint mixture left in the bowl, until the lamb is cooked and the vegetables are beginning to char at the edges.
3. Warm the pitta breads on the barbecue or under the grill. To serve, open the pitta breads to make a large pocket, then add the grilled lamb and vegetables (removed from the skewers) and the salad leaves. Serve with the tzatziki.
Cook's tip: soak the skewers in water for 30 minutes to prevent them from burning on the grill.