MATCHDAY SNACKS

Knock-out nibbles

The world’s biggest footie tournament is playing out in the run up to Christmas –and everyone can have a ball with these top-scoring matchday munchies

Guaca-goal-e

Mexican-style guacamole gets a pitch-perfect makeover.

Serves 6 | Ready in 15 mins Faff factor | V GF

• 1 red onion, chopped • 2-3 garlic cloves, crushed • 5 cherry tomatoes, roughly chopped • 1 small red chilli, deseeded and chopped (optional) • 3 ripe avocados, peeled and destoned • 1 lime, zest and juice • small handful of coriander leaves, roughly chopped • 2tsp extra-virgin olive oil • 6tbsp Asda Reduced Fat

Soured Cream • crudités to serve – try baby peppers, celery sticks and carrot batons

1 Put the red onion, garlic, tomatoes and chilli, if using, into a bowl and add the avocado flesh. Add the lime zest and juice. 2 Scatter over the coriander and use a whisk to gently mash everything together. Stir the oil through the mixture. 3 Transfer to a rectangular baking dish, cover, then chill until needed. 4 When ready to serve, put the soured cream into a food or freezer bag, then snip off the pointy tip to create a piping bag. Use the soured cream to mark lines on your guac football pitch. Serve with the crudités for dipping.

Cook’s tip: The guacamole can be made up to half a day ahead – but don’t add the soured cream until just before serving. Leftovers tip: Coriander is great sprinkled over curry or a warming winter soup – or blitz instead of basil for a twist on pesto.

Baked falafel footballs with a fiery dip

As easy as a tap-in from five yards, these chickpea balls are lightly spiced and packed with herbs, great for dunking in a super-quick-with-a-kick yoghurt dip.

Each 153g portion contains

Energy 832kJ 199kcal 10% Fat 17.3g Med 25% Sat Fat 4.7g Med 24% Sugars 3.8g Low 4% Salt 0.05g Low 1%

of your reference intake Typical energy value per 100g 544kJ/130kcals Serves 6 | Makes 8 | Ready in 30 mins | Faff factor V | |

• 1 red onion, diced • 2x400g tins chickpeas, drained, liquid reserved • 3 garlic cloves, crushed • 20g fresh parsley, chopped • 2tsp ground cumin • 2tsp ground coriander • 2tbsp plain flour • 2tsp sesame seeds • 2tsp rapeseed oil, plus a little extra for brushing • 5tbsp Asda Fat Free Greek Style

Yoghurt • 2tbsp tahini • 1tbsp chopped fresh mint leaves • 1tsp chilli flakes • baby spinach leaves, to serve

1 Preheat the oven to 200°C/180°C fan/gas 6. Line a large baking sheet with baking paper. 2 Put the onion, chickpeas, garlic, parsley, spices, flour and sesame seeds into a food processor. Pour in the oil and 2tbsp of chickpea liquid. Season with freshly ground black pepper and blitz a little at a time until almost smooth, but with some texture. Divide into 18 equal pieces and roll into balls. Put on the lined baking sheet, brush with the oil and bake for 18-20 mins until crisp and light golden. 3 As the falafels bake, mix the yoghurt, tahini, chopped mint and chilli flakes, if using, until combined. Transfer to a small bowl. 4 Allow the falafels to cool. Scatter a serving board with spinach leaves, tip the falafels on top, and serve with dip.

Cook’s tip: Uncooked, these falafels can be made up to a day in advance. Leftovers tip: • Save the chickpea water (known as aquafaba) to make vegan meringues. • Use leftover yoghurt in place of cream for pasta dishes for a less rich taste, or mix into a salad dressing.

Each 154g portion contains

Energy 915kJ 219kcal 11% Fat 8.2g Med 12% Sat Fat 0.9g Low 5% Sugars 4.6g Low 5% Salt 0.09g Low 2%

of your reference intake Typical energy value per 100g 594kJ/142kcals

Use it up

Chicken cooked in a 10-minute marinade makes a great addition to stir-fries and pizzas.

Sweet chilli chicken lettuce cups

Score a winner with these sweet-meets-savoury party bites, bursting with taste and texture.

Serves 6 | Ready in 25 mins (includes chilling time) | Faff factor

• 3tbsp sweet chilli sauce • 1tbsp reduced-salt soy sauce • 1tbsp sriracha sauce or hot sauce • 1 lime, zest and juice • 1tsp sesame oil • 2 large chicken breasts, cubed • 2-pack Asda Crisp & Crunchy Little

Gem Lettuce • 1 carrot, grated • 4 radishes, grated • 1 spring onion, sliced • 2tsp chopped Asda Dry

Roasted Peanuts • 1tbsp chopped fresh coriander 1 Mix together the sweet chilli sauce, soy sauce, sriracha, lime zest and juice and 1tsp of the sesame oil in a large bowl to make a marinade. 2 Add the chicken cubes and mix to coat well. Cover and chill for at least 10 mins, or until needed. You can marinate the chicken the evening before to save time on the day. 3 Heat the remaining 2tsp sesame oil in a large pan or wok. Using a slotted spoon, lift the chicken out of the bowl, reserving the remaining marinade. Stir-fry the meat for 4-5 mins over a high heat until cooked through. 4 Transfer the cooked chicken to a chopping board and roughly chop. Return to the pan along with the remaining marinade and mix well. Bring to a gentle simmer for 3 mins, ensuring the marinade is bubbling gently. 4 Arrange 12 lettuce leaves on a serving plate, then spoon in the cooked chicken. Top with the grated carrots, radishes and spring onion. Scatter over the nuts and coriander and serve.

Leftovers tip: Blitz leftover peanuts together with oil to make a homemade peanut butter – add a maple syrup for something different.

Each 174g portion contains

Energy 655kJ 157kcal 13% Fat 4.5g Low 6% Sat Fat 0.2g Low 1% Sugars 6.1g Low 7% Salt 0.82g Med 14%

of your reference intake Typical energy value per 100g 377kJ/90kcals

Mini Beef Kebabs with Garlic Mayo and Chilli Sauce £3.50

Plant-Based Breaded BrieStyle Bites with Chilli Dip £3.50

Honey and Black Garlic Chicken Skewers £3.50