Bonfire Night Recipes
Sticky Ginger Cake with mascarpone and ginger cream
25 mins to prepare and 35 mins to cook
342 calories / serving
250g self-raising flour
2 tsp ground ginger
1 tsp bicarbonate of soda
175g (6oz) golden syrup
2 tbsp treacle
125g (4oz) soft dark brown sugar
3 balls stem ginger, plus 2 tbsp syrup (from the jar)
2 large eggs
25g (1oz) crystallised ginger or 1 ball stem ginger, finely chopped
For the ginger cream
200g (7oz) mascarpone
150ml whipping cream
½ tsp ground ginger
1 stem ginger ball, finely chopped, plus 2 tbsp syrup (from the jar)
1.Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a 20cm (8in) square cake tin with nonstick baking paper.
2.Sieve the flour, ground ginger, bicarbonate of soda and 1/4 tsp salt into a mixing bowl.
3.Put the golden syrup, treacle, sugar and butter in a medium pan over a low heat and stir until melted. Add the stem ginger and 2 tbsp syrup (from the jar), and then fold the mixture into the flour, using a large metal spoon.
4.For the ginger cream, whisk the mascarpone until soft peaks form. Whip the cream and fold it into the mascarpone along with the ground ginger, stem ginger and syrup. 5.To serve, cut the cake into 16 squares and serve warm, with a spoonful of the ginger cream on the side.
Cider-glazed hot dogs recipe
15 mins to prepare and 1 hr 30 mins to cook
563 calories / serving
800g (1.75lb) echalion shallots
200ml (1/3pt) English cider
2 tbsp honey
2 tsp wholegrain mustard
12 Tesco Finest British pork and onion sausages
2 ciabattas, split lengthways and cut in thirds
1.Preheat the oven to gas 5, 190°C, fan 170°C. Put the shallots in an ovenproof dish, sprinkle with 2 tablespoons of water, cover with foil and roast for 1 hour. Set aside and leave to cool slightly.
2.Put the cider, honey and mustard in a small saucepan and simmer for 15 minutes, until the mixture has reduced by about two-thirds.
3.Meanwhile, put the sausages in a roasting tin and cook for 10 minutes, then coat with half the glaze and put back into the oven to cook for a further 10 minutes.
Squeeze the cooked shallots out of their skins, roughly chop, then stir in with the sausages.
4.Brush the meat with the rest of the glaze, then return the tin to the oven for 5-10 minutes until everything is golden brown and sticky. Put the ciabatta in the oven for 5 minutes.
5.Season the sausages, then spoon 2 sausages and some shallots onto each warmed ciabatta bap and serve.
Spiced parsnip soup with coriander and chilli pesto recipe
7 mins to prepare and 28 mins to cook
289 calories / serving
1 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1kg (2lb) parsnips, chopped
1.5ltr hot chicken stock
3 tbsp soured cream
For the pesto
1 red chilli or dried chipotle chilli
50g (2oz) fresh coriander, leaves picked
15g Parmesan, grated
4 tbsp pumpkin seeds, lightly toasted
4 tbsp extra-virgin olive oil
1.Heat the olive oil in a large pan over a medium heat. Add the onion, celery and a little seasoning, and cook for 3-5 minutes, or until softened. Add the garlic and ground spices and cook for 2-3 minutes more.
2.Add the parsnips and stock, bring to the boil, and then simmer for 15-20 minutes, or until the parsnips are tender.
3.Meanwhile, make the pesto. Soak the chipotle chilli (if using) in a little just-boiled water for 15 minutes, or until softened, drain and then roughly chop. Put the chilli (or dried chipotle chilli) in a small blender with the coriander leaves,
4.Parmesan and 2 tbsp of the pumpkin seeds and pulse a few times to combine. Add the extra-virgin olive oil, season, and whizz until coarsely mixed. Add a little more oil, if necessary, until the desired consistency is reached.
5.Remove the soup from the heat and whizz with a stick blender until smooth (if it’s too thick, add a little more stock). Stir in the soured cream. Divide the soup between 6 bowls and add a drizzle of the pesto.
6.Serve with the remaining pumpkin seeds with warm
makes 16 scones
15 mins to prepare and 15 mins to cook
129 calories / serving
250g (80z) self-raising flour
1 tsp baking powder
½ tsp cayenne pepper
1 red chilli, deseeded and finely chopped
75g (30z) chilled butter, diced
125g (4oz) mature Cheddar, grated
175ml (6fl oz) buttermilk
1 tbsp milk
1. Preheat the oven to gas 7, 220°C, fan 200°C. Sift the flour, baking powder, chilli and cayenne into the bowl of a food mixer. Add 1/2 tsp salt, a good grind of black pepper and the butter. Whizz to fine crumbs. Tip into a large bowl, stir in 100g (3 1/2oz) of the Cheddar, then gradually pour in the buttermilk, stirring to make a soft, non sticky dough.
2. On a lightly floured surface, flatten out the dough with your hands to 1.5-2cm (3/4in-1in) thick. Dip a 5cm (2in) fluted cutter in flour and stamp out little rounds, re-rolling the dough as needed to make 16 in total.
3.Transfer the rounds to a baking tray lined with non stick paper. Brush with a little milk and scatter over the remaining Cheddar. Bake for 12-15 minutes, or until risen and golden. Remove the scones from the oven and leave to cool a little on a wire rack. Serve warm with the soup.
Toffee apples with chocolate, hazelnuts and sesame seeds recipe
5 mins to prepare and 10 mins to cook
233 calories / serving
12 small red-skinned apples
12 lollipop sticks
For sesame seed toffee apples
200g (7oz) demerara sugar
1tsp balsamic vinegar
2tbsp golden syrup
20g (¾oz) butter
30g sesame seeds
For chocolate-coated apples
200g (7oz) plain chocolate (50% cocoa for best results)
2tsp (per apple) roasted chopped hazelnuts
1.Push a stick into each apple.
2.For the sesame seed apples, combine the sugar with 50ml of water over a low heat and allow the sugar to dissolve. Add the vinegar, golden syrup and butter into a pan. 3.Stir with a wooden spoon on a medium heat to melt, then bring to the boil. Boil for 5-6 minutes.
4.To test if the toffee is ready, put a drop of the mixture into water to see if it hardens. Remove from the heat, add the sesame seeds (or, for a classic toffee apple, you can leave these out) and swirl the pan.
5.Dip into the toffee to coat. Let any excess drip off. Put on an oiled baking tray to cool for 10 minutes.
6.For the chocolate-coated apples, melt the chocolate in a bowl set over a pan of simmering water. Dip each apple into the chocolate to coat, and sprinkle with nuts. Put on a tray in the fridge to set.
7.This is an adult recipe containing nuts and sesame seeds so care should be taken when serving to children.
Prep:15 mins / Cook:1 hr/Easy / Makes 16 squares
Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. Bake it for Bonfire Night or an afternoon tea treat.
200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger
1 . Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
2. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
3.Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.
Prep:10 mins / Cook:6 mins – 7 mins / Easy / Serves 8 (as a snack)
A sized-up, super chocolatey twist on the classic American campfire treat. This s’mores dip will be gone before you can say ‘mini marshmallow’
200g milk chocolate
2 tbsp full-fat milk
350g mini marshmallows
100g digestive biscuits
100g strawberries, washed and hulled
100g pineapple chunks
1.Heat the chocolate, milk and 200g of the marshmallows in an ovenproof frying pan over a low heat until melted and smooth. Top with the remaining marshmallows in circles so that the whole surface is covered.
2.Grill on high for 1-2 mins until the marshmallows are toasted. Serve with digestives and strawberry and pineapple skewers for dunking.
Rarebit toasties with sticky Marmite onions
Prep:15 mins / Cook:35 mins / Plus cooling / Easy / Serves 2
Serve these rarebit toasties with sticky Marmite onions and eggs for the ultimate comfort food. Add some crispy bacon to the mix for a great bacon sarnie too
2 tbsp plain flour
2 tbsp butter
50ml ale or stout
80g extra mature cheddar
1½ tsp English mustard
1 tsp Worcestershire sauce, plus extra to serve
pinch cayenne pepper
1 tbsp vegetable or rapeseed oil, plus extra for the eggs if using
2 onions, halved and thinly sliced
1 tbsp light brown soft sugar
1 tbsp Marmite
4 chunky slices sourdough bread
2 eggs (optional)
1. Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).
2.Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.
3.Toast the slices of bread lightly and heat the grill. If you’re serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they’re cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.
Chilli Bean Jacket Pies
Servings: Serves: 4
4 large Baking potatoes, scrubbed
2 tbsp Olive Oil
1 red onion, peeled and diced
1 Carrot, peeled and diced
3 Clove Garlic, peeled and finely chopped
1 tbsp smoked paprika
2 tsp ground cumin
1 tsp Mild Chilli Powder (optional)
200g Tin Chopped Tomatoes
200g Tinned Red Kidney Beans (drained and rinsed thoroughly)
2 tsp Sugar (optional)
1 tsp Dried Thyme
1 Small Courgette, chopped
200ml (1 scant cup) Water
1 tbsp Wholegrain Mustard
1 tbsp dairy-free butter
sea salt and black pepper, to taste
1.Preheat oven to 180°C/350°F/Gas 4. Dry the washed potatoes thoroughly. Drizzle over one tablespoon of the olive oil and rub the potatoes with your hands to coat them. Sprinkle each one with sea salt flakes and bake in the oven for 1 hour.
2.While the potatoes are baking, heat the remaining tablespoon of olive oil in a pan and add the onion and carrot, along with a pinch of salt. Fry for a few minutes, until beginning to soften, before adding the garlic and spices, and frying for a further 2 minutes.3
3.Add the tomatoes, beans, sugar, thyme and courgette to the pan with 200ml water and stir well to combine. Bring to a simmer and allow to cook, uncovered, for around 20 minutes. The carrots should be just cooked and the sauce should have thickened and reduced.
4.When the potatoes have baked, remove from the oven and set aside to cool slightly. Turn the oven up to 200°C/400°F/Gas 6.
5.Cut the tops off the potatoes and carefully scoop the centres out, leaving a sturdy shell to hold the filling. Place the insides in a bowl, add the mustard and dairy-free butter and mash together. Season to taste with salt and pepper and add a splash of dairy-free milk if the mash is too thick.
6.Fill the potato shells with the bean mixture and arrange them in a baking dish. Pipe or spoon over the mashed potato and transfer to the oven to crisp up for 20 minutes. Serve hot, with steamed greens on the side.