Англійський футболіст вивчився на кухаря і балує фанатів цікавими рецептами. ФОТО

Не тільки українські футболісти займаються кулінарією під час карантину.

В Англії гравці теж знаходять заспокоєння в цьому занятті.

А ідеями і порадами допомагає Марк П'ю.

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THE_AFCB_FANPAGE TEAM OF THE DECADE: LEFT MIDFIELD/WINGER! There was only ever going to be one winner for this. So I thought, instead of voting, comment your favourite Marc Pugh moment below! @thefoodiefootballer

Публикация от #1 AFC BOURNEMOUTH PAGE (@the_afcb_fanpage) 30 Дек 2019 в 2:10 PST

Вболівальники "Борнума" завжди теплими словами згадують цього футболіста.

Півзахисник виступав у складі "вишеньок" вісім років і піднявся з ними з третього дивізіону в АПЛ.

Зараз Марку 32 і він виступає в Чемпіоншипі за "КПР".

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Great battling performance against a good Nottingham Forest side. Not the prettiest of games but felt we thoroughly deserved the point. Thank you to the travelling fans once again - let’s go again on Tuesday #thefoodiefootballer

Публикация от Marc Pugh (@thefoodiefootballer) 22 Фев 2020 в 12:35 PST

Очевидно, кар'єра починає рухатися до завершення - а тому гравець придумав собі заняття на футбольній пенсії.

Футболіст пішов вчитися на кухаря, завершив навчання і зараз ділитися зі своїми шанувальниками в інстаграмі рецептами цікавих страв.

Для діючих спортсменів важливо те, що Марк велику увагу приділяє тому, щоб їжа була здоровою і правильною.

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Christmas dinner!⠀ ⠀ Didn’t know whether to eat it or climb it ⠀ ⠀ Absolutely love my new #thefoodiefootballer apron Thank you @mother_huggers ⠀ Hope you’re all having a wonderful day - I’ve announced the winner from my giveaway on my stories will do another one soon.⠀ ⠀ #thefoodiefootballer

Публикация от Marc Pugh (@thefoodiefootballer) 25 Дек 2019 в 7:42 PST

Екс-одноклубник П'ю і капітан "Борнума" Саймон Френсіс впевнений, що одного разу обов'язково побуває в ресторані свого товариша.

А поки Марк допомагає своїм колегам коротати час на карантині.

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What more could you want in a breakfast?⠀ ⠀ Wholemeal sourdough toast, banana, pomegranate, blueberries, kiwi, fresh dates, chia seeds, cocoa nibs and peanut butter!! ⠀ ⠀ Really disappointed with the result yesterday but recovery starts now for a big game on Sunday. ⠀ #thefoodiefootballer

Публикация от Marc Pugh (@thefoodiefootballer) 27 Дек 2019 в 12:46 PST

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Who loves a crumble?? ⠀ ⠀ This tastes gorgeous and has no butter or sugar. The crumble is made with oats, pecans, walnuts, hazelnuts, Chia seeds, cinnamon, peanut butter, melted coconut oil, honey and raisins ⠀ I chopped apple into small chunks and placed at the bottom of the tray with some blueberries (you can use any fruit)⠀ I then put all the nuts and cinnamon in my food processor to break it up a bit. Once at desired consistency I stirred in oats, peanut butter, coconut oil, honey and raisins.⠀ Finally I decorated with chopped apple, raspberries and blueberries.⠀ ⠀ I made this last weekend and served it with Natural yogurt, almond butter and a drizzle of honey but also goes great with custard and ice cream ⠀ ⠀ #thefoodiefootballer ⠀

Публикация от Marc Pugh (@thefoodiefootballer) 10 Янв 2020 в 11:45 PST

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Perfect day for an early morning walk and breakfast at the beach ⠀ ⠀ Have a wonderful Sunday everyone ⠀ ⠀ #thefoodiefootballer

Публикация от Marc Pugh (@thefoodiefootballer) 19 Янв 2020 в 2:22 PST

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Pan seared sea bass served with mustard smashed roasties, roasted radish, asparagus, courgette, fresh tomatoes, shiitake mushroom, chorizo and garlic stir fry. ⠀ ⠀ Serves 2 ⠀ ⠀ Ingredients:⠀ ⠀ 2 sea bass filleted ⠀ 2 small white potatoes (diced)⠀ 2 small sweet potatoes (diced)⠀ 2 eggs (beaten)⠀ 2 large tomatoes (quartered)⠀ 1 Courgette (chopped the same size as asparagus)⠀ 6 asparagus ⠀ 300g shiitake mushrooms ⠀ Good quality chorizo sausage (as much or as little as you like)⠀ Handful of radish (Halved)⠀ 4 cloves of garlic (chopped into big pieces)⠀ Fresh rosemary⠀ Fresh thyme ⠀ English Mustard (as little or as much as you like) ⠀ Salt ⠀ Pepper ⠀ ⠀ Method:⠀ ⠀ 1) I brought a pan of salty water to the boil and cooked my potatoes for 20-25 minutes until soft. Once softened I drained the water, separated the white/sweet potato into different bowls and mashed with egg, mustard and a good seasoning of salt and pepper. I then set aside For 10 minutes to cool. Once cooled, I then created roastie like shapes with the mash, placed on parchment paper and drizzled some oil over the mashed roasties along with some fresh thyme and rosemary. I then baked for 50 minutes at fan 180 until golden (depending on your oven, they may require longer)⠀ 2) I then mixed the radish in a bowl with salt, pepper and some avocado oil, spread evenly on a baking tray and baked for 25 minutes in the oven tossing every 10 minutes. With 5 minutes of cooking time left I tossed some garlic and dried dill in with the radish.⠀ 3) I threw the shiitake mushrooms and chorizo into a frying pan with some pepper and cooked for 3-4 minutes on medium heat and then added the garlic and some pepper and cooked for a further minute. ⠀ 4) I steamed my courgette and asparagus for 5 minutes.⠀ 5) My sea bass fillets were seasoned in salt, pepper and a little oil. I then pan fried them on a high heat with some avocado oil for 4-5 minutes skin side down until nice and crispy, I then flipped and cooked for a further minute. ⠀ 6) Once everything was cooked, I served up with some fresh tomato and fresh chilli. ⠀ ⠀ #thefoodiefootballer⠀ ⠀ ⠀ ⠀ ⠀

Публикация от Marc Pugh (@thefoodiefootballer) 19 Фев 2020 в 11:11 PST

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Today’s lunch courtesy of my wife ⠀ My Mrs was left in charge of lunch today as I was on maths duty ⠀ ⠀ She made a lovely mixture of tomatoes, asparagus, mushroom, white onion, garlic, chilli and a little bit of chopped chorizo, pan fried with some avocado oil until cooked. ⠀ ⠀ Served with fried eggs and avocado - delicious! ⠀ ⠀ Hope everyone is well and stays safe.⠀ ⠀ #thefoodiefootballer

Публикация от Marc Pugh (@thefoodiefootballer) 24 Мар 2020 в 5:09 PDT