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Perfect Bonfire Night Snacks

If you're staying in this Bonfire Night, we've got the perfect menu to enjoy alongside the sparklers, garden display and bonfire! 

These dishes will leave your guests full and happy but most importantly... warm!

Start with...


Roasted Squash and Chestnut Soup (in a mug, avec-sparkler!)

I N G R E D I E N T S

1 butternut squash (about 800g -1kg), halved lengthways, skin left on
2 tbsp olive oil
200g cooked chestnuts, roughly chopped
2 cloves of garlic, peeled & crushed
½ tsp paprika
1 leek or onion, chopped
6 sage leaves, roughly chopped
1l veg stock

M E T H O D

Preheat oven to 200˚C/Gas Mark 6. Place the squash, cut side up, in a baking tray, and cut a few slits in the fat part of the squash flesh to help it cook a little quicker.

Sprinkle over the chestnuts, garlic, salt, pepper, paprika and 1 tablespoon of oil. Cover tightly with foil and roast at for 40 minutes-1 hour, or until the squash flesh is tender. Leave to cool slightly.

While the squash is cooking, heat 1 tablespoon of oil in a large pan and gently cook the leeks for 10 minutes, until softened, adding the sage about halfway through.

Scoop out the squash flesh (discarding the skin) and add it to the leeks, along with all the chestnuts and any juices from the baking tray.

Add the stock, bring to the boil, then blitz until smooth. Check the seasoning to serve.

Recipe by Riverford. Photography by My Dish.


Heat these on the bonfire...(remove cashmere wrist warmers and use tongs!)


Fire Baked Potatoes, Soured Cream and Fiery Salsa

I N G R E D I E N T S

1.5kg small potatoes
2 tsp hot smoked paprika
Flaky sea salt

For the soured cream dip;

300ml soured cream
2 garlic cloves, crushed
Bunch of fresh chives, finely chopped

For the fiery salsa;

1 tsp chipotle chilli paste (we like Discovery Chipotle Paste, from Waitrose and Ocado)
250g cherry tomatoes, quartered
280g roasted peppers, drained and chopped
2 red chillies, deseeded and finely chopped
Small bunch of fresh flatleaf parsley, finely chopped

M E T H O D

Wash the potatoes, pierce with a sharp knife and sprinkle with the paprika and lots of flaky sea salt. Wrap, 3 or 4 at a time, in foil and bury in the embers of the bonfire (or see tip). Roast for 1 hour until tender.

Meanwhile make the dips. Mix the soured cream with the rest of the ingredients, season well and set aside. For the salsa, mix all of the ingredients together, check the seasoning and set aside.

Uncover the potatoes carefully from the embers using tongs and place on a baking sheet. Unwrap the parcels and tip into a serving bowl.

Serve with the dips to dunk them in!

Recipe & photography by Delicious Magazine.


And onto dessert, indulgent chocolate-covered charred banana sticks... 


Toasted Marshmallow, Charred Bread, and Banana Sticks with Chocolate Fondue


I N G R E D I E N T S

For the chocolate fondue:

8 ounces bittersweet chocolate, chopped (1 1/2 cups)
1 cup heavy cream
3 tablespoons bourbon (optional)

For the skewers:

2 rolls Skillet Bread, cut into 1 1/2-inch cubes
4 ripe but firm bananas, cut into 1 1/2-inch-thick pieces
1 bag (10 ounces) marshmallows

ME T H O D

Make the chocolate fondue: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon.

Make the skewers: Thread bread, bananas, and marshmallows onto 8 skewers. Toast over your bonfire, then serve with chocolate fondue for dipping.

Recipe by Martha Stewart. Photography by Tara Donne.


...followed by a steaming cup of Sea Salt Hot Chocolate, and a drab of whiskey!


Sea Salt Hot Chocolate

I N G R E D I E N T S

250 ml milk
250 ml double cream
100 g dark chocolate (70% cocoa solids), chopped
1 tbsp caster sugar
1⁄2 tsp salt (or to taste)
1 egg yolk

M E T H O D

Place the milk, cream and chopped chocolate in a saucepan with the sugar and salt, and heat over low heat until the chocolate has melted, whisking all the time.

Taste to see whether you need to add a little more salt for an extra salty kick. Remove from the heat and whisk in the egg yolk to thicken the hot chocolate.

Pass it through a sieve, then pour into two cups and serve immediately. 

Recipe by The Simple Things. Photography by Steve Painter. 

Tags: foodfamily night incomfort foodbonfire nightsnacks
Posted on 30th October 2015 by Hush

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