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Foreword by
HRH The Duke of Cambridge
Warm up: Starters and soups
Scrum down: Main courses
Sin bin: Desserts
Extra time:
Starters and soups
Serves 4
1 large butternut squash
2 tbsp olive oil
2 cloves garlic, finely
1 large red chilli, finely
20 slices Parma ham
50g pine nuts, toasted
70g fresh rocket leaves
4 tbsp balsamic vinegar
4 tbsp extra virgin
olive oil
1 Preheat oven to 190C/fan 180C/Gas Mark 5.
Cut butternut squash in half, keeping the seeds
intact and the skin on. Remove the ends and
discard them. Cut each half into pieces approx.
8cm in length and about 1.5cm thick, and
arrange in a large roasting tray. Pour over the
olive oil and toss together well. Sprinkle with
a little sea salt, ground black pepper and the
chopped garlic and chilli, and toss again until
all the squash is coated. Roast for about 1 hour
and allow to cool.
2 In the meantime, arrange the Parma ham
slices on 4 serving plates or a large serving
platter in a criss-cross pattern. Let it dangle over
the edge of the plates so it looks a little ‘rustic’.
Spoon the warm squash in and
around the ham. Sprinkle over the pine
nuts and the rocket.
Serve immediately and enjoy!stir in the
cornflour and add the milk slowly until it
becomes a smooth sauce. Add this to the
soup, stir well and heat through for about 2-3
minutes until you have a thickened creamy
soup. If serving hot, ladle into warm serving
bowls and serve with a swirl of cream and a
sprinkle of chopped mint. Alternately, leave to
cool and place in the fridge before serving cold
with a swirl of cream and chopped mint
TIP: If you are short on time, the butternut
squash can be microwaved for about 10
minutes to help the cooking process. This
should be done before any oil is added, then
continue the recipe as above. If you want to
save time with chopping, you can use the jars of
‘easy’ ready chopped garlic and chilli.
3 Drizzle over the balsamic vinegar and extra
virgin olive oil, and finish with an extra grinding
of ground black pepper.
I have always taken an interest in what I eat. I actually did my medical
thesis on ‘carbohydrate reloading’ and I passed on a lot of what I knew to
the other boys in the team. I think we were ahead of our time eating pasta
before matches, which was maybe one of the reasons for our success?
JPR Williams: Cap number: 729 Career: 1989-81 (55 caps)
22. THE Dragons’ Kitchen
Serves 4
For the chilli con carne:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely
1 tbsp smoked paprika
1 tbsp hot chilli powder
500g minced beef
1 red pepper, halved,
deseeded and diced
1 green pepper, halved,
deseeded and diced
1 green chilli, finely
2 tbsp tomato purée
400g can chopped
400g can kidney beans,
Handful fresh coriander,
To serve:
100g mixed salad leaves
150g cherry tomatoes,
200g mixed basmati and
wild rice
50g mature cheddar
cheese, grated
4 tbsp soured cream
1 Heat the oil in a large saucepan and cook
the onion for a few minutes until beginning
to soften, then stir in the garlic and cook for 1
minute longer. Add the spices and cook for 1
3 Stir in the tomato purée and cook for 1
minute, then add the chopped tomatoes and
bring to a simmer. Cook for 30–40 minutes
and then stir in the kidney beans and fresh
2 Stir in the minced beef and brown all over,
then add the peppers and chopped chilli and
cook for about 2 minutes.
4 Serve with the salad leaves and cherry
tomatoes, the basmati and wild rice and extras
such as grated cheese and soured cream.
Sam Warburton: Cap number: 1070 Career: 2009– (46 caps)
40. THE Dragons’ Kitchen
Serves 6
For the pulled pork:
2kg pork shoulder
1 tbsp chilli flakes
2 tbsp wholegrain
500ml bottle dry cider
3 onions, finely chopped
6 cloves garlic, chopped
For the coleslaw:
1/2 white cabbage, finely
2 carrots, finely chopped
1 red onion, finely
1 red chilli, finely
3 tbsp mayonnaise
Juice 1 lemon
1 Preheat the oven to 170C/338F/Gas 3. Place
the pork shoulder in a large roasting tin. Place
the chilli flakes, mustard and a pinch of salt
and ground black pepper in a bowl and mix
together well. Rub the mixture over the pork.
Pour the cider into the tin and add the onions
and garlic. Cover with foil and place in the oven
for 4 hours. The pork should be very tender and
fall apart when you pull at it with a fork.
2 Place the cabbage, carrots, red onion and
chilli in a large bowl and toss together well. Mix
the mayonnaise, lemon juice and a pinch of salt
together. Pour over the vegetables and mix.
3 Remove the pork from the oven and shred the
meat into pieces using two forks. Toss in the
roasting tin with the juices, onions and garlic.
4 Serve piled onto a warmed serving platter
with the coleslaw, soft rolls and barbecue sauce.
Adam Jones: Cap number: 1018 Career: 2003- (95 caps)
52. THE Dragons’ Kitchen
Serves 4
3 large baking potatoes,
peeled and cut into thick chips
Groundnut oil for deep frying
4 rump steaks (approximately
150g each)
2 tbsp olive oil
4 large tomatoes
4 sprigs flat leaf parsley
1 Prepare the chips first. Bring a saucepan
of water to the boil and add the prepared
potatoes. Parboil for 4–5 minutes, drain well
and pat dry with kitchen paper.
2 Fill a medium-sized saucepan two-thirds full
with the groundnut oil and heat until hot. To
test if the oil is hot enough, drop a piece of
bread into the oil and, if it turns brown in a
few seconds, it is ready. Carefully lower the
chips into the oil and cook for 1–2 minutes
until golden and crispy on the outside and
fluffy in the middle. Remove from the pan with
a slotted spoon onto kitchen paper to drain.
When dry, place the chips in the oven on a low
temperature to keep warm and crispy while you
prepare the steaks.
3 Heat a griddle pan until smoking hot. Rub a
little of the olive oil over the steaks and season
well with salt and freshly ground black pepper.
Griddle the steaks for 3–4 minutes on each side
(for rare) or until cooked to your liking, then
remove from the pan and allow to rest on a
warm plate.
4 Cut the tomatoes in half and drizzle with
the remaining olive oil. Place cut side down on
the hot griddle and cook for 2–3 minutes until
softened and slightly charred.
5 Serve the steak with the chips and tomatoes,
and garnish with some fresh parsley.
This might not be the most complicated recipe in this book, but it is
certainly my favourite. I don’t like fancy food and I can honestly say that I
have tried this dish all over the world and it is still my favourite!
Neil Jenkins: Cap number: 890 Career: 1991–2003 (87 caps)
42. THE Dragons’ Kitchen
Puddings and desserts
Main Courses TITLE
Makes 12
200g unsalted butter
200g plain chocolate,
broken into pieces
100g plain flour
50g cocoa powder
4 large eggs
300g caster sugar
50g white chocolate,
50g milk chocolate,
1 Preheat the oven to 180C/356F/Gas 4.
Line the base of a 25cm square cake tin with
parchment paper.
2 Chop the butter into cubes and place in a
bowl with the plain chocolate pieces. Place the
bowl over a pan of gently simmering water until
the butter and chocolate have melted and you
have a smooth mixture. Alternatively, place in a
microwave-proof bowl and heat on high for 2
minutes until melted. Leave to cool.
4 Place the eggs and sugar in a bowl and beat
together for a good 5 minutes with an electric
whisk until you have a thick, pale mixture.
Pour over the cooled chocolate mixture and
gently mix together. Add the flour and cocoa
powder and fold in very carefully along with the
chopped white and milk chocolate pieces. Pour
into the prepared tin and place in the middle
of the oven and bake for 25 minutes until the
top is crusty, shiny and set. Leave to cool for 5
minutes in the tin, then transfer to a cooling
rack and slice into squares.
3 Sieve the flour and cocoa powder together.
5 Delicious served warm with vanilla ice cream.
Taulupe Faletau: Cap number: 1082 Career: 2011- (36 caps)
122. THE Dragons’ Kitchen
Serves 8
100g hazelnuts, chopped
250g digestive biscuits
75g unsalted butter,
500g soft cream cheese
60g icing sugar
400g jar hazelnut
chocolate spread
1 Preheat the oven to 180C/356F/Gas 4. Line
the base of a 23cm round springform cake tin
with baking parchment. Put the chopped hazelnuts on a baking tray and place in the oven to
toast for 5 minutes until golden. Keep an eye
on them as they burn very quickly. Set aside to
2 Place the digestive biscuits into a food processor, add the butter and blitz until it is a fine
crumb. Add 25g of the chopped hazelnuts and
blitz again.
3 Tip the biscuit mixture into the prepared cake
tin and press into the base using the back of a
spoon. Place in the fridge to chill.
4 Put the cream cheese and icing sugar in a
large bowl and mix together well until smooth.
Add the hazelnut chocolate spread and mix
until combined.
5 Remove the cheesecake base from the fridge
and carefully spoon the hazelnut chocolate
spread mixture over the base, smoothing the
6 Scatter the remaining chopped hazelnuts on
top to cover and place the tin in the fridge for
at least 4 hours, or preferably overnight. Serve
straight from the fridge for best results.
Robert Jones: Cap number: 831 Career: 1986-95 (54 caps)
124. THE Dragons’ Kitchen
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