Best recipes for Bonfire Night in the UK

Best recipes for Bonfire Night in the UK

“Remember, remember, the 5th of November…”

Why? Because the 5th of November is Bonfire Night in the UK. Otherwise known as Guy Fawkes Night, it’s an eardrum-splitting British celebration that’s loved by almost everyone except pets (the noise makes them grumpy).

Traditionally, Bonfire Night is a time when communities get together to warm their hands on huge fires while gasping in amazement at firework displays – any excuse, eh?

But did you know that there are some classic dishes associated with the 5th of November? INTO have compiled three of our favourites for you to try (think of them as hugs for your stomach):

Welsh Rarebit (serves 4) – it’s cheese on toast, only better.

Ingredients:
8 slices of bread
240 grams of grated cheddar cheese
4 spoonfuls of mustard
4 chopped spring onions
4 eggs

Method
1. Grill the bread for 2-3 minutes until golden on one side.
2. While grilling, mix together the cheese, mustard, spring onions and egg.
3. Spread the mix over the untoasted side of each slice of bread, then pop back under the grill.
4. Cook for 3 mins more (or until the cheese is melted and golden). Serve straight away.

Easy chilli (serves 4-6) – OK, so chilli isn’t strictly a British dish but it’s certainly popular on Bonfire Night!

Ingredients:
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean beef mince or vegetarian mince
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced (or 3-4 tsp dried chilli flakes)
1 tsp ground cumin
1 tsp coriander
1 tsp of Worcester sauce
1 beef stock cube
2 x 400g can red kidney beans, rinsed and drained
Salt and freshly ground black pepper

Method:
1. Heat the oil in a large, heavy-based saucepan with a lid. Fry the onion and garlic until softened.
2. Increase the heat and add the mince, cooking quickly until browned.
3. Stir in the tinned tomatoes, tomato purée, fresh chilli (or chilli flakes), cumin, coriander and Worcestershire sauce.
4. Crumble in the stock cube.
5. Season well with salt and freshly ground black pepper.
6. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50-60 minutes, stirring occasionally until the mixture is rich and thickened.
7. Add the kidney beans and cook for a further ten minutes, uncovered, before removing from the heat.
8. Taste and add any extra seasoning if necessary.

Toffee Apples (serves 4) – Tell yourself that it’s healthy because it’s FRUIT.

Ingredients: 
4 Granny Smith apples (the big green ones)
200g golden caster sugar
A half tsp of vinegar
2 tbsp golden syrup
4 wooden skewers

Method:
1. Place the apples in a large bowl, then cover with boiling water (Tip: you may have to do this in 2 batches).
2. Dry thoroughly and twist off any stalks.
3. Push a wooden skewer into the stalk end of each apple.
4. Place the apples on a sheet of baking paper.
5. Tip the sugar into a pan of 100ml water and set over a medium heat.
6. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup.
7. Set a sugar thermometer in the pan and boil to 140C (Tip: if you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it).
8. Working quickly and carefully, dip and twist each apple in the hot toffee until covered. Let any excess drip away, then place on the baking parchment to harden (Tip: if the toffee starts to thicken, rer-heat it a little).
9. Leave the toffee to cool – then eat!