My perfect cricket tea: Our team pick their ideal mid-match spread

On the day The Cricketer launches the World Cup of Cricket Teas on social media, we asked our writers and staff members to select their favourite snacks. Let us know your picks in the comments...

SIMON HUGHES - THE PRO'S PERSPECTIVE

My favourite ‘tea' was a chicken or goat curry roti that Wayne Daniel used to bring in on Sundays to Lord’s from a West Indian lady in Notting Hill.

They were all neatly wrapped in foil and supposed to be for lunch, but I’d always eat the roast lunch in the Lord's players dining room and save my roti (which was always very filling) for tea. I’d keep it warm in the kitchen’s oven and it was a great bit of spicy sustenance after a hard 40 overs in the field.

It almost tasted like it was straight off a beach stall in Barbados. Sometimes I saved it for the end of the day. It was great washed down with a post-victory beer.

HUW TURBERVILL - HOT DOG AFTERNOON

The best tea I ever had was by our social media editor Owen’s mother.

Served up in the Woodbridge School pavilion halfway through a Deben Valley CC match.

We had pizzas, hot dogs in their own little rolls, plus delicious cakes and sponges.

David Grimwood’s was also exceptional, but he’s a professional, running the excellent Froize Inn near Woodbridge.

Me and Ed Parker used to make a good, functional one: rolls with either cheese and ham, and crisps.

Exning’s Tony Catley said: “This is all players want really… and a cuppa.”

VOTE FOR YOUR FAVOURTE IN THE CRICKETER'S WORLD CUP OF CRICKET TEA ON TWITTER

SAM MORSHEAD - THE HANGOVER CURE

I've never been a massive tea eater - keeping wicket and batting in the top four doesn't lend itself to handfuls of beige and brown food mid-afternoon. Instead, I've been known to hang around the post-match barbecue until the embers are gasping for breath.

On the occasions I have felt the need to go mad at tea, it has almost certainly been because I've overdone it the previous night.

And, I find there to be little better hangover cure on a steamy July Saturday than a plateful of tuna mayo and sweetcorn sandwiches, washed down with as many of the captain's mum's A-plus homemade onion bhajis. How often has Mrs Sheffield saved my weekend??!?!

Cakes and biscuits are decadent and unnecessary. I'll always chew on a sausage roll. And when, once a season, the coronation chicken rolls appear, they don't last long.

^{Onion bhajis: Favourite or faux pas?}

NICK FRIEND - KINGS OF THE BUNDESTEAGA

Let me take you through it item by item, as if I was steadily rolling my gaze down the buffet table after 53 overs in the field, having just witnessed some infuriating narcissist in the deepest depths of Middlesex scrap his way to the sort of total he hopes will clinch his side a losing draw, while re-marking his guard every other ball.

If you’ve never before been to Eastcote Cricket Club, then go, I implore you. It’s miles away but also an annual treat of an away day – one for the diary back in February when the fixtures come out. A culinary festival like no other in the Middlesex County Cricket League, invincible in the BundesTeaga.

In no particular order: lukewarm chicken nuggets, onion rings, pizza, sausages, egg sandwiches, tuna sandwiches, ham sandwiches, cheese and tomato sandwiches, fruit salad, mozzarella pasta bake, bhajis, chocolate cake, jam tarts. Every year, I doff my cap.

Nicked off third ball (for 10, guilty as charged) there last year, so went back for seconds. The happiest trudge off I’ve ever taken. If the edge behind hadn’t been quite so obvious that the umpire had done the honours for me, I’d happily have put my bat under my arm and walked straight back into the queue.

Shoutouts to Osterley, whose mid-match chicken biryani, raita and naan is an absolute joy; to Richmond where, having just snapped my hamstring jogging a single to long-off (and been subsequently run out while sprawled mid-pitch), I enjoyed the finest chicken yakitori skewers of all time; and to my year spent coaching in Argentina, where tea was often replaced by empanadas and barbecued steaks at the end of play. Also, watermelon. Can’t beat it.

THOMAS BLOW - YORKIES GO TO ICELAND

I don’t like anything fancy.

There’s nothing worse than turning up to a spread and finding the ham and cheese sarnies have been covered in mustard and rocket. For me, it’s all about keeping it simple.

A trip down to Iceland to get some mini sausage rolls, mini pizzas, mini chocolate eclairs – or anything described as “mini” – will do the trick.

It might not be very healthy, but it’s Saturday afternoon and I can’t be bothered being healthy. There also has to be plenty of tea, but none of this Earl Grey nonsense. A box of Yorkshire will do nicely.

JIM HINDSON - CHILLI AND MALT LOAF

A dream cricket tea… exit the field, cap raised, having battled to a heroic five-fer in the dirt.

Arrive in the club house noting the spike friendly surface – always a treat to keep boots on. Greeted by the irresistible whiff of jacket potatoes, homemade chilli and garlic bread, served up on pre-heated jumbo plates.

Fresh fruit in abundance alongside buttered malt loaf and Rice Krispie cakes for pudding. Washed down by tea, mashed in a huge pot and served in a bottomless mug that slowly slakes your thirst. A second ‘hot pour’ and final cake while watching your openers pile on the runs. Bliss.

^{Are jacket potatoes with chilli a step too far?}

CHRIS SMITH - THE SCIENCE OF A CRICKET TEA

The serving table needs to be broken down into three sections: bread-based items, savoury and sweets/fruit

Bread-based items should not be pre-prepared – it’s vital players can choose their fillings. Studies show 27% of all teas are wasted by hideous pre-prepared sandwich combos. Baguettes therefore are the best option. A selection of cheeses, salads and meats should be offered to fill them, along with a choice of spread.

Then moving onto the savoury section. An onion-less quiche should be offered. Sausage rolls and chicken goujons should be served warm, complemented by cold pork pies, quartered. Pizza may be offered where dough bases exceed 25mm.

The sweets/fruit section should hero a homemade chocolate sponge cake, with chocolate butter icing. A smaller Victoria sponge cake should accompany this. Strawberries are a must, preferably with clotted cream sourced from Devon. Grapes are strongly recommended too. The supporting roles will be shared out between Mr Kipling chocolate slices, fondant fancies, Bakewell tarts and apple pies. The entire section is underpinned by a towering portion of strawberry jelly.

Drinks should be kept to tea and coffee, and squashes, where the concentration of cordial to water does not fall below 0.22. Ice available on request.

ED KRARUP - A VOYAGE OF DISCOVERY

I quite like a surprise. Branston pickle, mustard and corned beef are just three foods that I discovered are delicious because they were hidden in a cricket tea.

Choice of sandwiches is key in my dream tea; I’m talking ham and mustard, coronation chicken, grated cheese and tomato, egg and cress and a tuna. Then some sausage rolls and a Penguin on the side. Also, there should be plenty left over to nibble on during the run chase.

Someone brought quiche once, which was excellent.

Wash it all down with blackcurrant squash, orange can get in the bin.