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Warming Bonfire Night Recipes To Eat With Your Goves On

The mercury has finally plummeted just in time for Bonfire Night, so if you're heading to a display, or taking on a back-garden fireworks party keep your gloves on and warm yourself up with these tasty recipes

Let’s face it. A burger and chips is all very well on a chilly Bonfire Night, but sometimes you really don’t want to take off those toasty warm gloves to eat.

Stay cosy around the campfire this Bonfire Night (REX)
Stay cosy around the campfire this Bonfire Night (REX)

Well we have four recipes that are perfect for eating while watching the fireworks - and you can leave your gloves on, too.

Keep cosy around the campfire with butternut chorizo soup (JoRomero)
Keep cosy around the campfire with butternut chorizo soup (JoRomero)

Smoky Butternut Squash and Chorizo Soup: Spicy, smoky, rich and creamy - this is one warming soup that you’ll need when you’re standing out in the cold on November 5th and you can serve it in mugs. Serves 4.

Ingredients
1 tsp of your preferred cooking oil (I used mild coconut oil)
1 clove garlic, peeled and roughly chopped
1 small onion, peeled and roughly chopped
140g (about two small sausages) fresh mild cooking chorizo, sliced into chunks
500g butternut squash flesh, skin and seeds removed and roughly chopped
400ml chicken stock
freshly chopped parsley leaves, to serve

Method
Heat the oil in a medium-sized saucepan and fry the garlic and onion until tender and fragrant. Stir in the chorizo slices and continue to cook for another couple of minutes, until the sausage has started to turn golden around the edges.

Tumble in the butternut pieces and pour in the stock. Allow everything to simmer, stirring occasionally, for about 10-15 minutes, or until the squash is fork-tender and the chorizo is cooked through. Blend until smooth and serve in mugs, sprinkling over some of the chopped parsley leaves just before serving.

Crispy cinnamon sweet potato fries (JoRomero)
Crispy cinnamon sweet potato fries (JoRomero)

Crispy Cinnamon Sweet Potato Fries: Are these savoury or sweet? To be honest, we’re not sure, but they’re delicious. Pass round a tangle of these beauties in a cone made out of greaseproof paper and dig in with a fork. Serves 3-4.

Ingredients
2 large sweet potatoes
2 tsp coconut or olive oil
half teaspoon ground cinnamon
2 tsp golden caster sugar
small pinch of salt

OMG how delish do these look?! (JoRomero)
OMG how delish do these look?! (JoRomero)


Method
Line a baking tray with greaseproof paper and preheat your oven to gas mark 6/200ºC/400ºF. While that’s warming up, peel the sweet potatoes and cut into thin sticks. Tip the sweet potato fries onto the tray and rub the oil all over them with your fingers. In a small bowl, combine the cinnamon, salt and the sugar and sprinkle over the sweet potato.

Spread them out in a single layer on the tray and bake for 15 minutes. Once the first 15 minutes are up, give the tray a shake and turn the fries over using tongs. Return to the oven for a further 10 minutes, baking until tender and crisp.

Sweet chilli sausages (JoRomero)
Sweet chilli sausages (JoRomero)

Sweet Chilli Sausage and Potatoes on a Stick: Spicy sausage and potato wedges on a stick. No cutlery, no mess, no need to wash your hands. It’s easy to make, too. Serves 4.

Ingredients
1 tsp cooking oil (olive or coconut)
12 good quality cocktail sausages
1 red onion, peeled and cut into wedges
200g baby new potatoes, scrubbed and cut in half
a good glug (about 2-3 tablespoons) sweet chilli sauce
1 tsp runny honey
small handful of fresh coriander, chopped

Method
Preheat the oven to gas mark 6/200ºC/400ºF. Line a baking tray with foil or greaseproof paper and arrange the sausages, red onion wedges and halved baby new potatoes inside, in one layer. Mix together the sweet chilli sauce and honey and drizzle it over the sausages and vegetables.

Give it a stir, and bake in the oven for 20-25 minutes, giving it a shake halfway through cooking. Once the sausages are cooked through and the potatoes are tender, take the tray out of the oven and scatter over the freshly chopped coriander leaves. Using tongs, thread the potatoes, sausages and red onion wedges onto kebab sticks and serve hot.

Gingerbread and popping candy trufffles (JoRomero)
Gingerbread and popping candy trufffles (JoRomero)

Gingerbread and Dark Chocolate Popping Candy Truffles


These spicy, sticky truffles combine the warm flavours of ginger and the richness of dark chocolate. They’re covered in popping candy too, for that extra special touch. Makes 12 truffles.

Ingredients
120g sticky ginger cake, crumbled
2 heaped teaspoons full-fat soft cheese
100g dark chocolate
popping candy, to sprinkle (we’ve used chocolate coated popping candy)
12 cocktail sticks

Method
Crumble the ginger cake up in a bowl and mix in the cream cheese. Mash together so you get a sticky dough. Roll into 12 small balls and place on a plate lined with greaseproof paper. Put the plate in the freezer for about 5-10 minutes.

Next, gently melt the chocolate in a bowl over a pan of simmering water. Take the ginger truffles out of the freezer and poke a cocktail stick into each one. Dip them one by one into the melted chocolate and very quickly sprinkle the popping candy over the top and leave to set on the greaseproof paper. Refrigerate until ready to serve.

Gingerbread and popping candy truffles (JoRomero)
Gingerbread and popping candy truffles (JoRomero)



Happy Bonfire Night!

[Hearty New Recipes For Autumn]
[Winter Warmer Lunches With No Carbs]