Kick off the World Cup next week with our scrummy global snacks inspired by the different continents

EUROPE: BITE-SIZED BEEF BURGERS WITH MELTED CHEESE

Makes 6 mini burgers

Olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
500g (1lb 2oz) minced beef (10-15% fat)
A handful of parsley, chopped
Sea salt
Freshly ground black pepper

For the toppings

6 slices of European cheese of your choice
6 mini brioches, sesame buns or burger buns
Half a lettuce, shredded, or a handful of rocket
2 large tomatoes, sliced
Topping of your choice such as ketchup, olives, relish or mustard
Crisps, to serve

Add a little oil to a pan and sauté the onion and garlic until it’s softened and golden. Remove and leave to cool.

Put the minced beef into a bowl along with the cooled onion and garlic.

Add the chopped parsley and season with sea salt and freshly ground pepper. Mix and mould into 6 small patties.

Heat a griddle pan until hot and cook the patties for 3 minutes. Flip them over and top with your choice of European cheese, such as Cheddar, Brie, Manchego, Caerphilly or Gouda.

Cook for a further 3-4 minutes until the patties are cooked through and the cheese has melted. Toast the buns and add some lettuce or rocket, tomato and finally the burgers.

Finish with your choice of toppings and serve.

Olly Smith’s drinks pairing: Beef brilliance

Metroland Two Tribes Session IPA (3.8%, 330ml) £2.20, Waitrose

This light IPA from London has a wonderful sense of purity and a hint of fragrant citrus peel. At a mere 3.8% alcohol it’s a great beer to see you through marathon viewing sessions – and it’s a champion with this recipe.

ASIA: LAMB FLATBREADS WITH POMEGRANATE AND PINE NUTS

Serves 4

1tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
400g (14oz) minced lamb
½tsp cinnamon
1tsp baharat or za’atar (Middle Eastern spice mix, from larger supermarkets)
Salt and freshly ground pepper
50g (1¾oz) pine nuts
1tsp dried mint
1tbsp pomegranate molasses
2 large flatbreads

For the dressing

1tbsp tahini
1tbsp yoghurt Juice of 1 lemon

To serve

A handful of fresh mint or parsley, chopped
A handful of pomegranate seeds

Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a pan. Add the onion and garlic and sauté for a couple of minutes until softened.

Add the mince, breaking it up with a wooden spoon. Stir in the spices, then season and cook for 6-8 minutes until the lamb is just cooked through.

Push to the side of the pan, add the pine nuts and toast for a minute until golden, then stir in the dried mint and pomegranate molasses and combine with the lamb.

Place the flatbreads on a baking tray. Sprinkle the cooked lamb over and bake for 10 minutes. Mix the tahini, yoghurt and lemon juice to make the dressing.

Cut the bread into slices, then drizzle the yoghurt dressing over and top with the mint or parsley and pomegranate seeds.

Olly Smith’s drinks pairings: Lovely with lamb

Erdinger Alkoholfrei Wheat Beer (0.5%, 500ml) £1.50, Sainsbury’s

I simply love this low-alcohol beer and, with its wonderful fragrance, it handles aromatic spices magnificently. When it comes to tackling this minced lamb recipe, it’s so good you’ll be praying for extra time just to keep revelling in its splendour.

AFRICA: SWEET POTATO, KALE AND PEANUT CURRY WITH COUSCOUS

Serves 6-8

2tbsp oil
1 small aubergine, diced
1 red pepper, deseeded and sliced
2 onions, chopped
5 garlic cloves, grated
2 pieces of ginger about the size of thumbnails, grated
2 Scotch bonnet chillies, deseeded and chopped
4tbsp tomato purée
150g (5½oz) crunchy peanut butter
400ml (14fl oz) coconut milk
500ml (18fl oz) vegetable stock
1 large sweet potato, peeled and cut into bite-sized chunks
1 x 400g can black eyed beans, drained
100g (3½oz) kale

To serve

75g (2¾oz) roasted peanuts
1-2 limes
Couscous or rice
Olives

Heat 1tbsp oil in a pan. Cook the aubergine and pepper for 5 minutes until golden. Remove to a plate and set aside.

Heat the rest of the oil and sauté the onion until softened. Add the garlic, ginger and half the chilli. Cook for a further 5-6 minutes.

Add the tomato purée, peanut butter, coconut milk and stock. Bring to the boil and add the sweet potato. Cover and simmer for 15 minutes.

Stir the fried aubergine and pepper into the pan, followed by the black eyed beans and kale. Simmer for 6-8 minutes until cooked.

Serve with couscous or rice and top with the remaining chilli, the roasted peanuts and a squeeze of lime, with olives on the side.

Olly Smith’s drinks pairing: Perfect with Potato

Eko Pils (5.5%, 12 x 440ml) £45.60, ekobrewery.com

Eko Brewery specialises in African-inspired vegan beers, and this pilsner is made using coconut palm sugar in homage to the continent’s renowned palm wines. Thirst-quenching yet moreish, Eko is a great accompaniment to this mouthwatering vegetable curry.

SOUTH AMERICA: QUICK CHICKEN EMPANADAS WITH TOMATO SALSA

Makes 16 mini empanadas

For the filling

1tbsp olive oil
1 onion, finely chopped
1 green pepper, stalk and seeds removed, chopped
500g (1lb 2oz) chicken mince
2tsp oregano
2tsp sweet paprika
2tbsp tomato purée
300ml (½pt) vegetable or chicken stock

For the pastry cases

Flour, for dusting
2 x 375g packs ready-rolled shortcrust pastry
1 egg, mixed with 3tbsp milk
Tomato salsa or relish, to serve

Heat the oil in a pan. Fry the onion and pepper for 2 minutes. Add the chicken mince and fry for 5 minutes until golden.

Add the oregano and paprika and cook for 10 minutes. Stir in the tomato purée and the vegetable or chicken stock and cook for about 10-15 minutes until thickened and the liquid has evaporated.

Preheat the oven to 190°C/fan 170°C/gas 5 and line 2 baking trays with greaseproof paper.

Unroll one pack of pastry onto a lightly floured surface. Using a cutter (around 11-12cm), cut out 8 circles.

Moisten the edges with egg wash. Place 1tbsp of the chicken mixture on each pastry circle.

Fold over to make a semi circle, pinching the edges to seal. Place on a baking tray. Repeat with the other pack of pastry and remaining filling mixture.

Brush the tops with egg wash and bake for 20-25 minutes until golden. Serve with tomato salsa or relish of your choice.

Olly Smith’s drinks pairing: Stunning with salsa

Quilmes (4.9%, 350ml) £1.99, ndjohn.co.uk

Although it hails from Argentina, this classic lager, founded in 1890 and a prominent sponsor of football, is famed across the world. Best served cold from the fridge, it’s a classic quaffer – just kick back and revel in the glory of goals.

NORTH AMERICA: PRAWN TACOS WITH TEQUILA AND MANGO SALSA

Serves 4

2tsp chipotle paste (from supermarkets)
60ml (2¼fl oz) water
300g (10½oz) raw, peeled king prawns

For the salsa

1 small mango, cubed, or 100g (3½oz) pineapple, or a mix of both
4tbsp tequila
1 lime, zested
1 green chilli, finely chopped
A handful of coriander, finely chopped, plus extra to serve

To serve

8 mini flour tortillas
1 little gem lettuce, finely sliced
4tbsp sour cream
4 spring onions, finely sliced
Lime wedges, for squeezing

Heat the oven to 180°C/fan 160°C/ gas 4. Heat a large pan. Mix the chipotle paste with the water and place in the pan.

Stir in the prawns and cook on a high heat for 2-3 minutes until pink and cooked.

In a bowl, mix together the mango, tequila, lime zest, green chilli and coriander.

Place the tortillas on a baking tray and warm through for a few minutes. Remove and load up with the lettuce and prawns.

Top each with ½tbsp sour cream, spring onion, a generous spoonful of mango salsa, coriander and a squeeze of lime.

Olly Smith’s drinks pairing: Terrific with tacos

Beavertown Gamma Ray American Pale Ale (5.4%, 4 x 330ml) £8, Tesco

A bit of a staple in my fridge thanks to its generous juiciness and lashings of tropical flavours. It’s the style of beer North America became so famous for – punchy, aromatic and totally unforgettable. And it can take as much chilli as you can handle!

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