It’s the night of the year we all look forward to, when it’s worth it braving the cold night air to see some amazing fireworks! Whether you’re staying home or going to a local bonfire, we’ve put together our top Bonfire Night menu to make your 5th of November go off with a bang!
Pork Pie and Peas
What Bonfire Night is complete without a pork pie and peas? This classic combination is hearty, hot and perfect to eat round the comfort of your dining table, or from a paper tray in the garden!
You will need:
One Vale of Mowbray pork pie, size depending on guests!
Homemade mushy peas. Don’t worry – they’re easy!
To Make Your Mushy Peas
A good chunk of butter
A handful of garden peas per person (fresh or frozen, it doesn’t matter)
A small handful of chopped mint
A good squeeze of lemon juice
Salt and pepper
Put your peas into a pan with the butter and mint, and gently simmer for 8-12 minutes until the peas are cooked. Add the lemon juice and season to taste. It’s easy to make them mushy just by mashing with a fork or potato masher, or you can use a blender!
Bonfire Night isn’t Bonfire Night without some Yorkshire parkin, and homemade parkin is the very best of all. Luckily, it’s really easy to make and a great project to get the kids involved with.
You will need:
225g self-raising flour
50g golden caster sugar
50g brown sugar
100g golden treacle
2tsp of ginger
2 medium eggs
To Make Your Yorkshire Parkin
Combine the flour, sugar, ginger and bicarb in a bowl, whilst melting your butter and treacle together over a low heat. Once melted, slowly pour it into your dry ingredients, mixing all the time to combine them into a smooth mixture.
Beat the eggs in a separate bowl, then add them to your mix along with the milk.
Place in a 20cm square, greased tin and cook for about an hour in a 150 degree oven.
Serve your Yorkshire Parkin on its own, or with some ice-cream. Rhubarb ice-cream goes down a treat!
Hot Chocolate With a Twist
To finish off your evening and, let’s face it, get some feeling back into your fingers after being stood outside, we recommend a soothing hot chocolate. For a totally traditional drink, put down the instant mix and pick up the cocoa – it’s easy to make your own.
You Will Need:
50ml double cream
50g dark chocolate
Chop your chocolate and combine with the milk and cream over a low heat. Then, add your flavourings of choice:
For mint hot chocolate, add a couple of drops of peppermint extract. It’s quite strong, so add less to start with and increase it to taste
For orange hot chocolate, add a splash of orange liqueur!
For hazelnut hot chocolate, add hazelnut liqueur, and/or a spoonful of Nutella to melt with the rest of the ingredients