WITH World Cup fever looming, chef Andy Bates heads to Brazil for his new series, Brazilian Street Feasts.

Following the success of programmes in the UK and America, 36-year-old Bates, who started out running a pie stall in London’s Whitecross Market, has spent four weeks travelling through Brazil looking for street snacks – and the masterminds behind them.

“There’s no one specific dish that really sums up this country,” says Andy.

“But it’s the people and their passion that really stand out.”

One of Andy’s favourite characters is wonderfully off-the-wall Rafael, a 26-year-old entrepreneur who sells “cosmic” Hareburgers to hungry beach-goers, grabbing their attention by playing a wooden flute.

“I use mushrooms from space and special cosmic cheese,” says Rafael, throwing his hands upwards to the heavens.

Although he admits the cashew nuts which provide a crunchy topping are “just from the Amazon”.

Of course, there have been culinary ups and downs during filming; while Andy describes the lobster, caught fresh and served on a surfboard in Praia do Forte as “out of this world”, the prehistoric-looking bodo fish he was offered in the Amazon tasted like “a mixture of mud and game”.

But Andy has found ample inspiration to create a collection of recipes, which he hopes viewers will try their hands at this summer.

“I want people to have a go at some of these dishes in the kitchen, then sit back and enjoy the World Cup matches with mates,” he says.

So even if England get knocked out in the first or second round, at least we’ll finish the tournament with a pleasant taste in our mouths.

Bean fritters with prawn and mango ceviche.

(Makes 10-12).

For the ceviche.

250g raw tiger prawns, deveined 1 small red onion, peeled and finely chopped.

Juice of 2 limes.

1 large mango, peeled, stoned and finely diced.

1-2 red chillies, deseeded and finely chopped.

1 ripe tomato, deseeded and finely chopped.

Small bunch coriander, finely chopped.

Sea salt and black pepper For the fritters.

2tbsp dried shrimp.

1 onion, peeled and roughly chopped.

1 clove garlic, peeled and crushed.

2 x 400g cans black-eyed beans, drained.

1 red chilli, deseeded and finely chopped.

3-4tbsp plain flour.

Vegetable oil for deep frying Sea salt.

To serve.

Hot pepper sauce.

Lime wedges.

Bring a large pan of salted water to the boil, add the prawns and blanch for one minute.

Drain the prawns, roughly chop and combine with the remaining ceviche ingredients. Season to taste and refrigerate until needed.

Cover the dried shrimp in boiling water and leave to soak for 15 minutes until softened.

Drain, then blitz in a food processor with the onion, garlic and chilli until finely chopped. Add the beans, blitz until smooth and season to taste.

Tip into a bowl and gradually add flour until the mixture forms a stiff dough.

Dip two spoons in a little oil and shape the mixture into 10-12 rough oval shapes.

Heat the oil for deep frying to 160C and fry in batches for eight to 10 minutes until golden brown and crisp.

Drain on kitchen paper and season with sea salt while still warm.

Split the fritters open, stuff with the ceviche and serve with hot pepper sauce, lime wedges and a cold beer.

n For more recipes, visit www.foodnetwork.co.uk n Andy Bates’ Brazilian Street Feasts is on Food Network UK on weekdays