Our Top 5 Most Delicious Bonfire Night Food and Drink Recipes
We’re celebrating this years Bonfire Night fireworks with a bang! sharing our favourite food and drink recipes for you to enjoy with all the family.
Autumn is here and with Bonfire Night quickly approaching, we are excited to share with you our favourite seasonal food and drink recipes for you to enjoy with family and friends this year.
Although the history of Guy Fawkes originated in London we celebrate the night all over the country, so no matter where you’re celebrating this year we have some delicious Bonfire Night food and drink recipes to help keep you warm whilst taking in the bright lights and big bangs of Guy Fawkes this year.
Whether you’re hosting this years Bonfire Night or just having a quiet night in, why not brighten up your home with our selection of seasonal Autumn bouquets?
1. Bonfire Night Camembert Fondue
This recipe is sure to keep you warm with its indulgent gooey centre accompanied with garlic and herbs. This is an easy and rustic dish perfect for the nights social activities with family and friends, break off yourself off a piece of crusty bread, dip and enjoy around the bonfire.
1 x 250g Camembert
small handful rosemary sprigs
small handful thyme sprigs
1 garlic clove, thinly sliced
1 tbsp extra-virgin olive oil
1 tbsp clear honey
stonebaked baton, sliced and toasted, to serve
cornichons, to serve.
Preheat the oven to gas 4, 180°C, 160°C fan. Remove the wax paper from the cheese and discard. Return the cheese to the box.
Score the rind with a sharp knife and push in the herbs and garlic. Drizzle with oil. Replace the box lid and put in an ovenproof dish. Bake for 15-20 minutes, or until melted. Alternatively, double-wrap the cheese in kitchen foil and cook under a lidded barbecue for 15 minutes, or until melted.
Remove the lid and drizzle with the honey. Serve with the toasted bread for dipping and cornichons.
2. Crunchy Toffee and Chocolate Apples
This one is a childhood classic and is sure to bring some nostalgia to your evening when enjoying the bright and colourful explosions of fireworks in the night sky. We all remember toffee apples as apart of Guy Fawkes from when we were kids and why should this year be any different!? Get together with family and enjoy a choice of delicious sesame seed toffee or chocolate coated apples.
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 (1oz) sesame seeds
For chocolate-coated apples
200g (7oz) plain chocolate (50% cocoa for best results)
2tsp (per apple) roasted chopped hazelnuts
For the sesame seed apples, combine the sugar with 50ml (2fl oz) of water over a low heat and allow the sugar to dissolve. Add the vinegar, golden syrup and butter into a pan. Stir with a wooden spoon on a medium heat to melt, then bring to the boil. Boil for 5-6 minutes. 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. Dip into the toffee to coat. Let any excess drip off. Put on an oiled baking tray to cool for 10 minutes.
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.
3. Hot buttered rum with apple, cider and cinnamon
Huddle around the bonfire with a hot buttered rum, accompanied with apple cider and cinnamon to keep you warm and cosy this year. We are sure you’ll love this satisfying hot beverage when watching the fireworks with family and friends.
40g (1 1/2oz) unsalted butter, softened
2 tbsp maple syrup
2 tsp ground cinnamon
300ml (1/2pt) golden rum
300ml (1/2pt) cloudy apple juice
600ml (1pt) apple cider
6 cinnamon sticks, to garnish
freshly grated nutmeg, to garnish
An American spin on a classic hot toddy, this rum cocktail makes a deliciously warming drink that’s perfect for chilly autumn and winter evenings. The gentle spices of the rum and cinnamon are balanced with sweet maple syrup, apple juice and cider, with melted butter for a rich, luxurious finish.
In a large pan, melt the butter, maple syrup and cinnamon over a low heat.
Increase the heat to medium, add the rum and leave to simmer for 1 minute. Pour in the apple juice and apple cider and heat for 2-3 minutes more, or until warmed through.
Line up 6 heatproof mugs and put a cinnamon stick in each. Top up with the hot drink and serve immediately, garnished with a little grated nutmeg.
4. Spiced Guy Fawkes Parsnip Soup with Coriander and Chilli Pesto
If you’re looking for a more savoury hot drink option this bonfire night, we have you covered. You’re sure to be comforted on the cold night with a mug of creamy spiced parsnip and pesto soup.
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 (2 1/2pt) hot chicken stock
3 tbsp soured cream
For the pesto
1 red chilli or dried chipotle chilli
50g (2oz) fresh coriander, leaves picked
15g (1/2oz) Parmesan, grated
4 tbsp pumpkin seeds, lightly toasted
4 tbsp extra-virgin olive oil
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.
Add the parsnips and stock, bring to the boil, and then simmer for 15-20 minutes, or until the parsnips are tender.
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, 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.
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. Serve with the remaining pumpkin seeds with the warm Chilli cheese scones.
5. Sticky Toffee Apple Waffle Pudding Recipe
Make your fireworks really sparkle with this delicious recipe for Sticky Toffee Apple Waffle Pudding, this is one of our favourites and is the perfect outdoor dessert with a delicious warm, moist sponge and dark caramel sauce.
100g (3½oz) unsalted butter
100g (3½oz) dark soft brown sugar, plus 1 tbsp extra
8 Braeburn apples (about 1.2kg or 2½lb), peeled, cored and cut into 8
150ml (¼pt) double cream
75ml (3fl oz) whole or semi-skimmed milk
½tsp vanilla extract, or seeds from ½ vanilla pod
2 x 200g (7oz) pack toaster waffles 6 (rectangular)
1tsp icing sugar, to serve
cream or ice cream, to serve
Melt the butter in an ovenproof dish and then add the brown sugar, 1/4tsp of the cinnamon, a pinch of salt and the apples. Toss together and cook gently for 10 minutes, until the apples are starting to soften and are surrounded by a dark caramel sauce. Stir in half the cream; the sauce will bubble and thicken. Remove from the heat.
Preheat the oven to Gas Mark 4, 180ºC, fan 160ºC. Beat together the extra 1tbsp of brown sugar with the cream, milk, egg and vanilla. Tear the waffles into generous chunks and dunk into the cream mix until soaked, but not soggy. Shake off the excess and then place so they are slightly overlapping over the apples to cover them.
Bake for 20 minutes or until the waffle topping is golden and firm. Let it settle for a few minutes then mix the rest of the cinnamon with the icing sugar and dust over the top. Serve with extra cream or ice cream.
We hope you enjoyed our top 5 favourite seasonal food and drink recipes for Bonfire Night. If these recipes have you feeling hungry why not check out some of our selection of hampers to suit any occasion.