Bonfire Night Recipes
A warming meal is just what you need if you’re heading outside to enjoy the fireworks for Bonfire Night.
Today we’re sharing a couple of fast, easy and delicious dishes to make for family and friends on Bonfire Night.
Fast and easy before the fireworks: Hot dog with sweet & smoky shredded beetroot
Serves: 4 Preparation time: 5 minutes Cooking time: 30 minutes
- 4 good quality sausages
- 1 tbsp maple syrup
- 2 tsp wholegrain mustard
- 1 tsp cider vinegar
- 4 Hot dog rolls or pieces of french stick
- 1 pack sweet & smoky shredded beetroot
- Lambs lettuce to serve
- Salt to season
- Combine the syrup, mustard and vinegar with a pinch of salt. Paint the mixture over the sausages then cook them on a hot barbecue or under a preheated grill for 10-15 minutes. Turn them frequently and baste with glaze until cooked through.
- Serve in hot dog rolls and top with shredded beetroot and lambs lettuce.
Cook’s Tip: Sweet & smoky shredded beetroot is available at Tesco.
For the road: Sausage Rolls with a Beer Dip
Makes: 24 Preparation time: 30 mins Cooking time: 20-25 mins
- 450g high meat content sausage meat
- 1 small onion, peeled and finely diced
- 4 sticks Fenland celery, trimmed
- and finely diced
- 1 tbsp chopped fresh sage
- 350g ready-made puff pastry
- 1 free-range egg, beaten with 1 tbsp milk (to seal)
- 1 free-range egg, beaten (to glaze)
- Salt and pepper to taste
For the beer dip
- 4 tbsp tomato ketchup
- 2 tbsp tomato chutney
- 1 tbsp Worcester sauce
- 1 tsp English mustard
- 150ml dark beer
- Pre-heat oven to 220C/450F/Gas 7. Grease and line two large baking sheets with greaseproof paper.
- Mix the sausage meat, onion, celery and sage together and season with a little salt and pepper.
- Roll the pastry out on a well-floured board into a large rectangle. Cut into three strips, lengthways.
- With floured hands, take a third of the sausage meat mixture and make a long sausage shape, then lay it on one half of one of the strips of pastry. Moisten the edges with a little egg and milk mixture then fold the other half of the length of pastry over and seal along the edges.
- Using a sharp knife, cut about 8 sausage rolls out of one strip, then snip the tops to allow the steam to escape. Repeat with the remaining two pastry strips.
- Place them all on the baking sheets, brush with beaten egg and bake on two shelves, swapping them over half way through for 15 to 20 minutes until the pastry is puffed up and golden brown.
- Remove the sausage rolls from the oven and allow to cool slightly before serving warm, or cold.
- Meanwhile, make the dip by adding all the ingredients to a sauce pan and heating gently until warm. Pour the dip into a bowl and serve with the warm sausage rolls.
- Can be frozen before baking.