WORLD CUP WINNER DINNERS

SNACKS THAT SCORE WHEN FRIENDS ARE ROUND FOR FOOTBALL

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NEXT LEVEL BURGERS

1. To make your own buns, tip the flour, sugar, yeast and 1tsp salt into the bowl of a stand mixer fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk, then half the egg. Leave to mix for a few minutes, then add the butter, a little at a time, until the dough is elastic and shiny - about 5 mins. Alternatively, do this in a bowl using an electric whisk.

2. Divide the dough into four and roll each piece into a round on a lightly floured surface. Arrange well spaced apart on a baking tray lined with baking parchment. Press down gently to spread them out a little and leave in a warm place for 2 hrs, or in the fridge overnight, until doubled in size.

3. Heat the oven to 200°C/180°C fan/gas 6. Brush the remaining half an egg over the buns and scatter generously with the sesame seeds, if using. Bake the buns for 13-15 mins until risen and golden. Leave to cool. Can be made up to a day ahead.

4. For the sauce, stir together all the ingredients and set aside. Can be made up to a day ahead and kept chilled.

5. To make the burgers, chill the chuck or braising steak in the freezer alongside the bowl of a food processor with the blade in for 30 mins, if it will fit in, until the meat is quite firm but not frozen solid.