Bonfire night
Make their eyes light up with these traditional dishes
Sticky Sausages
Serves 6
12 pork sausages
75g runny honey
75g orange marmalade with peel
l Preheat the oven to 200?C/400?F/gas 6. Line a roasting tin with foil, separate the sausages and put into the tin.
l In a small bowl, mix together the honey and marmalade, then pour all the over the sausages. Bake in the oven for 40 minutes, turning halfway, until the sausages are really browned. Set aside to cool a little in the tin, so the juices thicken and become sticky.
l Serve in buns or wraps with mustard.
Burned Fingers and Dip
Serves 6
750g sweet potatoes, unpeeled
2 tbsp olive oil
coarse sea salt
150ml sour cream
3 spring onions, trimmed, chopped
1 tbsp horseradish sauce
2 tsp grain mustard
a little paprika
salt and black pepper
l Set the oven to 220?C/440?F/gas 7. Scrub then slice the sweet potatoes into wedges. Put them in a roasting tin, brush with oil and bake uncovered above the centre of the oven for about 40 minutes until crispy and browning. Sprinkle with sea salt.
l To make the dip, mix the rest of the ingredients together. Garnish with a spring onion and serve with the hot potatoes.
l You can make ordinary potato dippers in the same way but they will take about 10 minutes longer to cook.
Golden Rain and Stars Soup
Serves 6
250g carrots, peeled
250g pumpkin, peeled, de-seeded
250g celeriac, peeled
30g butter
2 tbsp long grain rice
1250ml chicken/vegetable stock
salt and freshly ground black pepper
sliced bread, toasted
l Grate the vegetables. Melt the butter in a large pan and saut? the vegetables for 5 minutes. Stir in the rice and the stock. Bring to the boil, cover and simmer for around 15-20 minutes.
l Take 2-3 ladlefuls of soup and puree it in a food processor or blender. Return the puree to the pan and reheat, if necessary, before serving in mugs.
l Using a star cutter, stamp out star-shaped croutons out of the toasted bread. Top soup with star croutons and serve hot.
Sweet Sparklers
Makes 12
60g granulated sugar
8 sherbet lemon sweets
For the meringues
2 egg whites
125g caster sugar
l To make the caramel topping, melt the sugar in a pan over a low heat until brown. Do not stir it. Pour this on to a piece of oiled foil and tilt a few times to spread the caramel. Leave to set and when cold crush with a rolling pin.
l To make the fizzy lemon topping, crush the sherbet lemons, still in their wrappers, using a rolling pin. Set the oven to 110?C/225?F/gas ?-½.
l Whisk the egg whites until stiff, whisk in half the sugar until glossy and then whisk in the rest. Put the meringue into a piping bag fitted with a large star nozzle and pipe 20cm lengths on baking trays lined with greaseproof paper. Sprinkle caramel pieces or sherbet lemon pieces on the star part of the sparkler.
l Bake for 1½ hrs or until meringues are dry. Leave in the oven until cool.
