Enjoy Bonfire Night with these tantalising winter warmer recipes, perfect to share with your family and friends as you watch the fireworks. Featuring pumpkins, chestnuts, jacket potatoes and other cosy sounding ingredients, we guarantee your tummy will be rumbling by the end of this.
With Halloween out of the way there is no better way to make the most of pumpkin season than with heart-warming and delicious pumpkin soup: an absolute classic and perfect for serving the masses on bonfire night. Recipe from Asda.
- 2 tbsp. olive oil
- 1 chopped onion
- 1cm piece grated root ginger
- 1 finely chopped garlic clove
- 500g of pumpkin, cubed
- 1 baking potato, sliced
- 1 level tsp ground cumin
- 1 level tsp paprika
- 500-600ml vegetable stock
- 100ml double cream
- Dried pumpkin seeds, to serve
Is there anything more autumnal than roast chestnuts? Incredibly easy and undeniably delicious, serve these outdoors whilst watching a fireworks display from your garden. Recipe from BBC Food.
Ingredients: 1kg/2¼lb chestnuts
Mini pumpkin pies
Pumpkins again, this time in the form of mini pies. Not the easiest recipe in the world (taken from Our Paleo Life), but if you consider yourself a dab hand at baking these will go down a treat at your Bonfire Night party.
- 2 cups Fine Ground Almond Flour
- ¼ tsp Sea Salt
- ¼ tsp Baking Soda
- 1 tbsp Ground Cinnamon
- ¼ cup Coconut Oil, melted
- 5 tbsp Raw Honey
- 1 tbsp Pure Vanilla Extract
- ½ of a (15 oz) can of Pumpkin Puree (about 1 cup)
- ½ cup Coconut Milk (canned, full-fat)
- ½ tsp Pure Vanilla Extract
- ⅛ tsp Ground Cloves
- ⅛ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ⅛ tsp Ground Ginger
- Pinch of Sea Salt
- 1½ tbsp Maple Syrup
- ½ tbsp Arrowroot Powder
- 1 Egg + 1 Egg Yolk, whisked
Bonfire Night baked potatoes
Crispy on the outside, tender on the inside and serves with melting cheese, streaky bacon, onion and double cream: this Bonfire Night baked potato recipe from BBC Food may be indulgent, but we can’t think of a more delicious snack for November.
- 4 medium baking potatoes
- 2 tbsp olive oil
- 25g butter
- 1 large onion, finely sliced
- 6 slices smoked streaky bacon, chopped
- 2 tbsp double cream
- 200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère
- chopped parsley, to serve
Cider glazed chicken sausages
Traditional pork sausages and mash is so last year. Tonight you should be serving cider glazed chicken sausages and butternut squash mash, courtesy of Martha Stewart.
- 2 teaspoons extra-virgin olive oil
- 1 large yellow onion, cut into 1-inch wedges
- 1 pound chicken sausages
- 7 fresh sage leaves
- 3 cups apple cider
- Coarse salt and ground pepper
- 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
- 1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
- 1 Granny Smith apple, peeled and cut into 1-inch pieces
- 1/3 cup 2 percent Greek yogurt
Don’t forget to use one of our supermarket discount codes to be a real savvy shopper.
What will you be cooking this Bonfire Night?