Make your bonfire night celebrations go off with a bang with our explosively delicious selection of dishes. Bursting with flavour, our recipes are perfect for warming up on a chilly night watching the fireworks.
Hot dog with sweet & smoky shredded beetroot
Smoky flavours for a smoky night; munch on a few of these while you light the bonfire. Forget fried onions this summer and top your hot dogs with sweet and smoky shredded beetroot instead. The sweet, tanginess of the beetroot perfectly complements the rich, juicy sausages.
Preparation time: 5 minutes
Cooking time: 30 minutes
1 tbsp maple syrup
2 tsp wholegrain mustard
1 tsp cider vinegar
4 Hot dog rolls or pieces of french stick
1 pack sweet & smoky shredded beetroot
Lambs lettuce to serve
Salt to season
What to do:
Combine the syrup, mustard and vinegar with a pinch of salt. Paint the mixture over the sausages then cook them on a hot barbecue or under a preheated grill for 10-15 minutes. Turn them frequently and baste with glaze until cooked through.
Serve in hot dog rolls and top with shredded beetroot and lambs lettuce.
Cook’s Tips: Sweet & smoky shredded beetroot is available at Tesco.
Wrap your hands round a mug of piping hot soup or eat it at home to warm yourself up before the explosive night ahead.
Preparation: 15 minutes
Cooking: 35 minutes
1 onion, peeled and roughly chopped
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
a little milk if needed
salt and black pepper
What to do:
Take a large pan and cook the onion in the butter until soft but not browned.
Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow for no longer than 5 minutes cooking time for the watercress). Liquidise and add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.
Fenland Celery Sausage Rolls with a Beer Dip
Who doesn’t love a sausage roll, and they are especially welcome on the buffet table or as a perfect warming snack on chilly evenings. These mini versions are made with a filling of sausage meat, sage, onion and chopped Fenland celery, served with a tangy tomato and beer dip. Suitable for freezing.
Preparation time: 30 mins
Cooking time: 20-25 mins
450g high meat content sausage meat
1 small onion, peeled and finely diced
4 sticks Fenland celery, trimmed and finely diced
1 tbsp chopped fresh sage
350g ready-made puff pastry
1 free-range egg, beaten with 1 tbsp milk (to seal)
1 free-range egg, beaten (to glaze)
Salt and pepper to taste
For the beer dip
4 tbsp tomato ketchup
2 tbsp tomato chutney
1 tbsp Worcester sauce
1 tsp English mustard
150ml dark beer
What to do
Pre-heat oven to 220C/450F/Gas 7. Grease and line two large baking sheets with greaseproof paper.
Mix the sausage meat, onion, Fenland celery and sage together and season with a little salt and pepper.
Roll the pastry out on a well-floured board into a large rectangle. Cut into three strips, lengthways.
With floured hands, take a third of the sausage meat mixture and make a long sausage shape, then lay it on one half of one of the strips of pastry. Moisten the edges with a little egg and milk mixture then fold the other half of the length of pastry over and seal along the edges.
Using a sharp knife, cut about 8 sausage rolls out of one strip, then snip the tops to allow the steam to escape. Repeat with the remaining two pastry strips.
Place them all on the baking sheets, brush with beaten egg and bake on two shelves, swapping them over half way through for 15 to 20 minutes until the pastry is puffed up and golden brown.
Remove the sausage rolls from the oven and allow to cool slightly before serving warm, or cold.
Meanwhile, make the dip by adding all the ingredients to a sauce pan and heating gently until warm. Pour the dip into a bowl and serve with the warm sausage rolls.
Can be frozen before baking.
Cook’s tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using traditional farming methods. The deep, peaty soils in the Fens work towards giving Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from October to December and can be found in Waitrose, Marks & Spencer, Tesco and Ocado.
Marmalade bread & butter pudding
There’s nothing better than coming home to a warm and comforting pudding after an exciting night at the fireworks. This classic warming pudding has been given a lighter makeover and infused with Streamline marmalade, so you can enjoy a deliciously easy dessert without the guilt.
Preparation time: 25 minutes
Cooking time: 30 minutes
4 slices whole wheat bread
2 tsp Flora Pro-active
8 tbsp Streamline Thin Cut Marmalade
1 tbsp golden caster sugar
300ml semi-skimmed milk
3 medium eggs
What to do
Preheat the oven to 180°C/160°C Fan/ Gas 4.
Spread each slice of bread, sparingly, with ½ teaspoon Flora and 2 tablespoons of Streamline Thin Cut Marmalade and cut them into triangular quarters. Arrange in an ovenproof baking dish, with the raisins scattered between the slices.
Mix the sugar, milk and eggs together, pour over the bread and allow to soak in for 15 minutes.
Bake for 30-35 minutes until the top is golden and the corners of the bread are starting to crisp.