Bonfire Night
Family-friendly Bonfire recipes to warm you up after an evening spent watching the sky light up.
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Sweet chilli bangers
Ready in 45 mins
An easy way to turn sausages into something special. Use the sweet, sticky sauce to marinate chicken drumsticks, too.
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Cheesy bean potatoes
Ready in 2 hrs 10 mins
Give baked potatoes a bit of oomph with this easily reheated side dish - great with sausages and salad.
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Chocolate crunch bars
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Ready in 25 mins
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
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Cheesy bonfire bread
Ready in 40 mins
Best eaten fresh, this savoury bread can also be made ahead and frozen - perfect for Bonfire Night
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Baked apples with prunes, cinnamon & ginger
By James Martin
Ready in 50 minsA simple, classic low-fat pudding to use up seasonal Bramleys
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Chocolate fondue & toasted marshmallow
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Ready in 10 mins
There's no getting away from it, toasted marshmallows are a messy business - but they're all the better for it!
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Potato wedges with curry sauce
Ready in 55 mins
This creamy curry sauce makes a perfect dipping partner for crispy potato wedges
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Garlic bacon butties
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Ready in 25 mins
You'll need good, crusty white bread for these instant hangover cures
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Honeyed carrot soup
Ready in 45 minsKids love this rich, warming soup but it's sophisticated enough for adults, too
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Sausage & noodle stir-fry
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Ready in 30 mins
Forget sausage rolls, wrap your hands around a bowl of meatballs and steaming noodles, pepped up with a sticky sauce of orange and soy
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Slow-roasted pork shoulder with spiced apple relish
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Ready in 3 hrs 30 mins
Feeding a crowd? This dish is ideal for an autumnal dinner party, or serve up for Bonfire Night
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Hot diggedy dogs
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Ready in 40 mins
Bonfire night wouldn’t be complete without bangers - here, sausages and onion roast together in the oven
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Beanburger puffs
Ready in 40 mins
A satisfying cross between a sausage roll and a beanburger, with a creamy texture and tangy flavour
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Spiced potato wedges
Ready in 40 mins
These are a lovely accompaniment to, say, a soup and great for dunking
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Chilli con carne soup
Ready in 1 hr 30 mins
This is a soupy version of a classic chilli - kept mellow so children can enjoy it too
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Warm butterscotch dippers
Ready in 25 minsA simple twist on toffee apples - perfect to warm up Bonfire Night
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Dorset sausage pasties
Ready in 1 hr 5 mins
These pasties are perfect for dunking into soup - you can make them in advance too
Yorkshire Parkin
By James Martin
From Housecall
A classic Yorkshire ginger cake - a perfect accompaniment with a cup of tea.
33 Parkin Recipes - Chris's Yorkshire Yummies
Treacle Toffee To Stick Jaws Shut
Ingredients:
2 1/2 cups soft brown sugar
1/2 cup demerera
sugar (crystalized, light brown sugar)
2/3 cup water
1/4 cup black
treacle
1/4 cup butter
1 teaspoon vinegar
Recommended equipment:
Candy Thermometer.
Before you start, butter a low-side cake-tin and set
aside, you'll be pouring the toffee in it for setting later.
Place
ingredients in large heavy pan and heat slowly, stirring constantly until sugar
dissolves. Then, cover and bring to a strong boil. To keep mixture from sticking
to the bottom, stir for the next 10 minutes, or until your mixture reaches
280F.
If you don't have a candy thermometer and you want to check that
your mixture is ready, drop a little of the mixture, into a glass of cold water.
If it forms a hard ball, then the toffee is ready to be set.
Pour into
the tin you prepared and let cool.
When the toffee is half set, mark it
into squares. When the toffee is hard, break it up, and eat inordinate amounts.
Bonfire Baked Potatoes
Items Needed:
One potato
One long stick or instrument to shove
the potato into the bonfire
Butter, salt, pepper, and other condiments to
lather onto your baked potato.
Find a good potato and wrap it tin foil.
Take your long stick or instrument to shove the potato gently into the
bottom of the bonfire. The base of the bonfire is where all the heat is, so
watch your fingers and eyebrows.
Don't forget where you put your potato!
About forty-five minutes later (one hour later, if you picked a very big
potato), pull out that tuber and let cool for a few minutes.
Enjoy!