Football fanatics, Beckham fans and other patrons at Cassons, that cosy eaterie located at Braemar Avenue, will no doubt be cheering themselves hoarse as England take on Argentina Friday morning. Cassons is for many, the local headquarters of the 2002 World Cup. To this end, Gary Casson will be having many a sleepless night, pulling the night shift, whilst his wife Debbie unveils the am shift, and monitors the lunch-time replays.

But if the English squad won’t be noshing on baked beans, bacon, sausages and black pudding, per the law decreed by England’s chef, Roger Narbet; patrons at Cassons can eat to their heart’s desire wholesome platters of English comfort foods.

The English Squad’s diet

Quiche, fruit pies and salami, all favourite key menu items at the table at the last World Cup (France ’98) have been banned. Research has shown, that these food items build up fat, within the body. The same goes for bacon, sausage and black puddings which also contain too much fat.

Chef Narbett, who has been chef to the England team for 13 years, is in favour of a more balanced diet, with 55 per cent carbohydrates, 25 per cent fat, and 15 per cent protein. He likens the players to racehorses. “You have to maintain them in peak condition. You don’t want any changes to their diet; so you try to ensure that they remain comfortable, so they can relax and perform to their best.”

So for breakfast against Argentina, the squad will enjoy: sliced fruit, yoghurt, cereals, poached eggs, scrambled eggs, grilled tomatoes, baked beans (they haven’t been totally banned — they’re just not recommended close to match time because they can bloat players and cause wind. The same applies to fizzy drinks) toast and tea, coffee, and definitely no sausages.

Lunch will comprise soup, salads, a selection of pasta or fish dishes, and for dinner the players will have a choice of soup, salad, fish, chicken, pasta, rice, potatoes, fresh fruit, roasted pears, carmelised oranges and pancakes.

Between meals, the munchies are: cereals, yoghurts and fresh fruit and Jaffa cakes (chococlate biscuits on the outside tangy orange drizzling throughout). Haven’t we always told you about the wonders of chocolate?

There are no prima donnas on this team, not even Beckham. Narbett, doesn’t do “individual menus”. The aim, is to provide such a wide choice, that everybody is catered to. Two of the favourites among the players are pancakes and caesar salads. Gone are the days when Steve McMahon would insist on a bowl of porridge oats before every game and Peter Shilton always had a plate of rice pudding.

According to Chef Narbett “players nowadays, are much more conscious about what they eat, and they’ll come to me and ask what’s best. They know it’s important.

No longer do they just want baked beans all the time.”

At Casson’s patrons are in training ostensibly to stay the 90 minutes. Supper is invariably enjoyed eithf half-time. Breakfast and a full post mortem follows the match.

Owner Gary Casson, himself a major football fan, presented the premier league last season and has gone all out this time around with the World Cup. “This is the place,” he says, ‘for the real football/sports fans”. No idle free kick, since last week Saturday’s feature game, The Republic of Ireland against Cameroons attracted over 150 football fans. Naturally the Digicel posse were in the house cheering along their team.

Home fans go ‘cheap and cheerful’

The menu is in the words of Gary Casson “cheap and cheerful”… food associated with the United Kingdom: Fish and chips, steak and Guiness pie and breakfast, the Fat Boy’s Special: baked beans, sausages, bacon, toast, fried eggs, grilled tomatoes, chips and mushrooms.

There were no complaints from the 15 (estimated count) different nationalities at Cassons last week Saturday morning. Our bet is that this breakfast, will put you in good stead for work Friday morning immediately after the match.

Jubilee chicken and football

Another reason to cheer for England on Friday, is to continue celebrations of the Queen’s Golden Jubilee.

Try our Jubilee chicken (page 28) as part of your football celebrations.

This chicken made its debut, 50 years ago as a delicacy fit for the queen. Tastes have changed over the years, and chefs have finalised a new twist to an old favourite.

The Jubilee chicken consists of chicken breast fillets spiced with nutmeg, parsley, lime, root ginger and creme fraiche. Like its predecessor it’s served cold.

A Buckingham Palace spokesman, said more than half a dozen chefs had vied for to create a recipe in honour of the jubilee.

He said the Queen, picked the winner from a shortlist of two.

This chicken was included in picnic baskets handed to guests at Buckingham Palace over the recent double Bank Holiday.

Coronation chicken was invented by Constance Spry and Rosemary Hume of Le Cordon Bleu School in London. It was served at a luncheon for heads of state visiting after the Coronation in 1952.

It was originally called Poulet Reine Elizabeth but as coronation chicken has remained a favourite at wedding buffets, and parties.

Guests enjoyed a cool bag decorated with the jubilee logo and filled with chicken, pasta salad, smoked salmon roulade, English strawberries and cream, half a bottle of champagne and chocolate.

Waitrose supermarkets have also snapped up the recipe and expect to have it on the shelves over the summer.