Bonfire night bonanza
Warming, fun and delicious, these sizzling recipes will make bonfire night go out with a bang!
Firecracker Soup
Serves 4
2 tbsp olive oil
1 large red chilli, de-seeded and finely sliced
1 large onion, finely chopped
500g pumpkin, peeled, deseeded and chopped into chunks
300g parsnips, chopped
2 chicken or vegetable stock cubes, dissolved in 900ml hot water
Salt and freshly ground black pepper
To garnish
4 tbsp Greek-style yoghurt
1 tbsp chives, chopped
l Heat the olive oil in a large pan. Add the chilli and fry it gently for 1 minute until softened but not browned. Remove about half the chilli and reserve for garnishing
l Add the onions to the pan and cook gently for 3-4 minutes, stirring often. Add the pumpkin, parsnips and stock. Bring to the boil, then turn the heat to low and cook gently for about 25 minutes, partially covered, until the vegetables are soft and tender but not mushy.
l Transfer the mixture to a food processor and blend for 15-20 seconds until smooth. Return to the pan and reheat until piping hot. Taste and adjust the seasoning. Ladle the soup into large cups and garnish with a drizzle of yoghurt, the reserved chilli and some chopped chives.
Banger bonfire
Serves 4
675g potatoes, cut into chunks
450g skinless pork sausages
3-4 tbsp milk
15g butter
Salt and pepper
1 of each red, yellow and orange pepper, de-seeded and cut into pieces
l Cook the potatoes in lightly salted water until tender.
l Meanwhile, grill the sausages under a preheated grill, turning often, until cooked through.
l Drain the potatoes and mash them with the milk and butter. Season with salt and pepper, then pile the mash into a mound on a large serving plate. Surround with sausages and pieces of the peppers and serve.
Mount Vesuvius Muffins
Makes 10
300g plain flour
2 tsp baking powder
1 tsp ground ginger
½ tsp salt
1 large egg, beaten
1 tsp vanilla extract
100g caster sugar
90ml vegetable oil
90ml milk
450g ripe bananas (weighed with skins)
100g icing sugar
Cake sparkles or other edible cake decorations
l Pre-heat the oven to 200?C/400?F/gas 6. Place 10 paper muffin cases into a muffin tray.
l Sift the flour, baking powder, ginger and salt into a large mixing bowl. In a jug, beat together the egg, vanilla extract, sugar, vegetable oil and milk. Mash the bananas with a potato masher and stir into the egg mixture. Tip into the dry ingredients and stir until just combined. Avoid over-mixing and do not beat.
l Spoon the mixture into the paper muffin cases. Bake for 20-25 minutes until risen and golden, then cool on a wire rack.
l To decorate, mix the icing sugar with cold water to give a smooth icing, not too runny. Drizzle over the cooled muffins and sprinkle with the cake sparkles. Leave to set for 10 minutes and serve.
