Euros hosting recipe ideas: from grilled halloumi skewers to irresistible side salads
Nothing says English summer like good food and drink from the sunny bliss of a pub garden. But if you're planning on watching the Euros this month, you may want to stay closer to home to catch all the action on your TV screen.
Fret not, good food doesn't have to be off the table because you have chosen to stay in. HELLO! has you covered with a wealth of recipes to whet your appetite, all easy to prepare and irresistibly delicious so you can play host or hostess with the mostest in front of the game.
Tuck in with us…
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Pimm's
An ice-cold glass of Pimm's is a must for any great summer do. Simply mix one part Pimm's No.1 with three parts lemonade in a large jug for sharing. Serve with chopped strawberries, orange slices, cucumber, and mint for a pop of fruity flavour.
Grilled halloumi and Piccolo skewers
Nothing says summer party food like a BBQ. Griddle or grill threaded halloumi cheese and Piccolo cherry tomato on skewers and served with a fresh and herby Piccolo salad is a guaranteed crowd-pleaser.
30 minutes
INGREDIENTS
For the salad
200g Piccolo cherry tomatoes, quartered
¼ cucumber, chopped
½ red onion, chopped
3 tbsp olive oil
1 tbsp red wine vinegar
small handful fresh basil
small handful fresh coriander
salt, to taste
For the skewers
3 tbsp olive oil, plus extra for cooking
1 lime, zest and juice
½ tsp crushed chilli flakes
350g halloumi, cut into cubes
40 similar-sized Piccolo cherry tomatoes for skewers (about 400g)
freshly ground black pepper
flatbreads and yoghurt, to serve (optional)
METHOD
Step 1
For the salad, combine the Piccolo cherry tomatoes, cucumber and red onion in a salad bowl and mix together.
Step 2
Drizzle in the olive oil and red wine vinegar before adding the sliced herbs.
Step 3
Season with salt to taste, and stir everything together to combine before setting aside.
Step 4
For the skewers, combine the olive oil, lime zest and juice in a bowl and stir in the flakes. Season with freshly ground black pepper and set aside.
Step 5
Heat a griddle pan or BBQ to hot. Thread the halloumi cubes and Piccolo cherry tomatoes onto skewers alternatively, so that you have one Piccolo at the start and the end of each skewer. Brush with olive oil.
Step 6
Griddle the skewers for a few minutes on each side, or until nicely browned with griddle marks on both sides of the halloumi. Carefully remove and drizzle the lime and chilli mixture over.
Step 7
Serve the skewers with the salad on the side, and flatbread and yoghurt.
French Soiree chips and dips
Looking for a carby side to keep you going through the game? Try these next level chips.
Serves 12
INGREDIENTS
12 large sweet potatoes, peeled
150 ml vegetable oil
12 tablespoons Hellmann's Real Mayonnaise
6 cloves smoked garlic, crushed
Juice 1.5 lemon
METHOD
Step 1
Preheat oven to 220°C, 200°C fan oven.
Step 2
Cut the potatoes into thin chips and toss them in oil and leave them to one side.
Step 3
Separately, pour a small amount of oil into a roasting tray and heat in the tray in the oven for at least 10 minutes.
Step 4
Place the sweet potato chips into the hot oil roasting tray and bake for 20-30 minutes until golden and crispy.
Step 5
Carefully toss them together every 10 minutes to keep them even.
Step 6
Drain on kitchen paper over a tray for 5 minutes. Serve with dipping sauce.
Step 7
Rest for 20 minutes and serve with the spicy white BBQ sauce.
Cauliflower 'couscous'
Need a vegan and gluten-free side salad to serve with your halloumi skewers? Look no further.
Serves 4 / Takes 30 minutes
INGREDIENTS
300g cauliflower, broken into small florets
1 lemon, juice only
small bunch of mint, finely sliced
1 tbsp sumac, plus more to serve
600g Piccolo cherry tomatoes, quartered
drizzle extra virgin olive oil
a pinch of salt
For the dressing
1 heaped tsp tahini
lemon juice (from above)
6 tbsp olive oil
To serve
100g pecan halves
100g sour cherries (or dried berries if non-available)
METHOD
Step 1
Finely chop the cauliflower to what looks like fine crumbs - either in a large food processor or by hand with a sharp knife.
Step 2
Put the cauliflower in a large bowl with half of the lemon juice and most of the mint (hold some back to garnish at the end).
Step 3
Sprinkle the sumac over the chopped tomatoes and then tip them in with the cauliflower.
Step 4
Drizzle with olive oil and season with salt.
Step 5
For the dressing, whisk together the tahini, remaining lemon juice and the olive oil. Whisk in a tablespoon of water to loosen slightly.
Step 6
Arrange the Piccolo ‘couscous’ on a large serving platter, drizzle with the tahini dressing, sprinkle over the remaining chopped mint, pecan halves and sour cherry and a pinch more sumac and serve.
Trio of plant-based crostini canapés
You may be looking to serve canapes and drinks rather than a sit-down meal so all eyes are on the game at all times. We have you covered.
Makes about 24 / Takes 1 hour
INGREDIENTS
For the crostini
1 baguette
flaky sea salt
For the Piccolo and olive tapenade crostini
200g Piccolo cherry tomatoes
1 garlic bulb, broken into cloves
A drizzle of olive oil
120g canned chickpeas (drained weight)
1 tbsp tahini
½ lemon, juice only
small pinch cayenne pepper
few snipped chives
For the roasted Piccolo and caramelised garlic on hummus crostini
150g drained pitted Kalamata olives
½ preserved lemon, finely chopped
1 garlic clove, chopped
1 heaped tsp drained capers
1 tbsp red wine vinegar
1 tsp pomegranate molasses
few sprigs fresh thyme, leaves only, plus few extra leaves to garnish
drizzle extra virgin olive oil
100g Piccolo cherry tomatoes
salt and freshly ground pepper
For the Piccolo, watermelon and pea salsa crostini
¼ red onion, finely sliced
1 lime, juice only
50g frozen peas, defrosted
150g Piccolo cherry tomatoes
150g watermelon
small handful coriander
METHOD
Variation one
Step 1
For the crostini, preheat the oven to 200C/Gas 5 (fan) and line two baking trays with parchment paper.
Step 2
Brush both sides of the bread with olive oil and place on the trays in a single layer.
Step 3
Bake for 10-12 minutes, or until golden-brown - keep an eye on the bread and remove once toasted. Set aside.
Step 4
For variation one, put the whole Piccolo cherry tomatoes and the garlic cloves on a separate tray from the bread, drizzle with olive oil and and add to the oven still at at 200C/Gas 5 (fan). Roast for 15-20 minutes, or until darkened and set aside.
Step 5
Using a blender or food processor, blend together the drained chickpeas, tahini, lemon juice and cayenne pepper with a drizzle of olive oil.
Step 6
Add half of the garlic cloves and half of the roasted Piccolo cherry tomatoes and blend - the Piccolos do not need to be completely smooth in the hummus as it is nice if there is still a few flashes of red flecked throughout.
Step 7
Top the crostini with a dollop of hummus and a couple of the roasted Piccolos and garlic, finally topped with chives.
Variation two
Step 4
For variation two, clean out the food processor or blender. Put the olives, preserved lemon, garlic, capers, red wine vinegar, pomegranate molasses and thyme leaves into the blender or food processor and blend until smooth.
Step 5
Add a drizzle of olive oil to loosen slightly.
Step 6
Slice the Piccolos in half and then top the crostini with the tapenade, halved fresh Piccolo cherry tomatoes and a few thyme leaves.
Variation three
Step 4
For variation three, slice the red onion and place in a bowl. Pour the lime juice over the red onion and set aside. Using a fork, mash the peas in a bowl once they are fully defrosted.
Step 5
Chop the Piccolo cherry tomatoes into quarters and chop the watermelon into cubes roughly the same size as the Piccolos and put in a bowl together. Chop the coriander and add it to the bowl.
Step 6
Spread the mashed peas on the crostini, topped with the sliced red onion, watermelon and Piccolo cherry tomatoes.
Serve all three crostini on a serving plate or platter.
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