If you are a fan of rugby, you are probably chomping at the bit with the prospect of this weekend. For the Guinness Six Nations Championship will be heading towards its thrilling end, with 3 games to watch, in one day. Otherwise known as Super Saturday. And despite a resurgent Welsh team smashing their way through and winning all their games so far, there is still a lot to play for. The boys in red will have to wait until the whistle finally blows for the England and Scotland game - the last of the tournament - before realising their Grand Slam dream. Presuming that they beat Ireland in Cardiff of course. This is a tall order.

In terms of punditry, we could go down the route here of sticking balls under jumpers, going for a Garryowen and waxing lyrical about the dark arts of the scrum. But we don't want to get bogged down in the dry analysis of rugby rules. The last time any one of us here at Turner and George picked up a rugby ball, was probably over 20 years ago now. Memories of Deep Heat, a legendary tour in Northern France and a twisted testicle are now long gone. Watching the game is far more preferable  and comfortable these days.

Especially when the viewing is accompanied by a steady stream of beer and meaty snacks - to keep you going throughout the day.

Inspirationally speaking,  it would be very easy to suggest that you simply light the BBQ and keep a constant round of our Black Label burgers and sausages going back and forth. In fact, it is not a bad idea at all. Load up with ketchup, mustard and soft brown onions and off you go.

However, we do like to think that our rugby loving customers are bit more discerning when it comes to these sort of things. A bit more civilised.

What we mean is that you'd never see a fan running onto the pitch at Twickenham and try to take out Billy Vunipola now, would you?

So here are three suggestions for you to serve up on the big day, ranging from very easy to moderate. Put these on the table and not only will you and your guests be sustained till the end but hey, you might even make it to watch Wolves vs Manchester United, in the 5th round of the FA Cup.

That starts at 19;55 though. So again, this is a tall order.

T&G Chicken Wings

T&G Chicken Wings

METHOD

  1. Place the chicken wings into a bowl and add a generous amount of Tasty Bird Rub and mix to ensure that everything is evenly coated
  2. Cover and leave to marinate for a couple of hours in the fridge
  3. Heat your oven to 180°C and place the wings onto a baking tray and into the oven
  4. Roast for 20 minutes and then take back out and cover with South Carolina BBQ sauce from the Sauce Shop. Or some of The Ribman's 'Christ on a Bike' if you are feeling daring
  5. Mix well and pop back into the oven for another 20 minutes, until the wings are sticky and begin to crisp
  6. Serve with napkins

Pork Tenderloin Kebabs

Pork Tenderloin Kebabs

METHOD

  1. Cut each pork tenderloin into six pieces of equal size and wrap in a slice of dry cured streaky bacon
  2. Strip the leaves from the rosemary stalks and use to skewer the bacon in place threading two or three pieces of pork on each stick
  3. Season the kebabs with Spicy Pig Rub and grill for three minutes each side until cooked through
  4. Remove from the grill, sear in butter and drizzle with maple syrup, allow to rest for five minutes before eating
  5. Serve with napkins

Flat Iron Steak Bruschetta, with caramelised shallot and Stilton

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METHOD

  1. To make your caramelised shallots, heat the butter in a frying pan and add the slices, along with bay leaf and a touch of seasoning and stir to coat. Turn the heat right down and leave to gently cook for at least 40 minutes. Stir every now and then, until they are soft and brown. Then add a splash of Balsamic vinegar, turn up and reduce until sticky. Leave to cool
  2. Heat your oven to 180°C and place your sourdough slices onto a tray and drizzle with olive oil. Put into the oven for 10 minutes, turning over halfway through
  3. Season the your flat iron steak generously with sea salt and heat a non-stick skillet or pan over medium-high heat.
  4. Fry the steak in the hot skillet for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. These steaks taste best at medium rare. Allow them to rest for about 10 minutes
  5. Whilst the steak is resting, spoon some horseradish sauce onto each toast, and top with some rocket leaves
  6. Slice the flat iron steak up thinly and place on top, followed by some of the crumbled Stilton and a spoonful of caramelised shallot
  7. Serve with nap...you get the picture