3 crowd-pleasing recipes for Bonfire Night 2019

3 crowd-pleasing recipes for Bonfire Night 2019

Posted 4th Nov 2019

Serve up a feast this Bonfire Night with these three family-friendly dinners…


Halloween has been and gone, so it's time to look forward to a night of toffee apples, fireworks and giving a penny for the Guy – that's right, Bonfire Night is here!

Whether you love the magic of fireworks, or seeing the bonfire light up the night, the 5th of November is a special occasion in the UK calendar. Gathering with friends or family is an essential part of this traditional evening, and what better way to spend it than with sharing a meal before the festivities begin.

If you're planning a home-based fireworks evening, or want to go out and about to experience a professional display, you're going to want something easy that will serve a crowd without you having to spend hours in the kitchen. 

That's why we've rounded up three of our favourite easy crowd-pleasing autumn recipes, so you can whip up a hassle-free feast in no time at all.

Take a look and see which easy family recipe takes your fancy!


Firey Bonfire Night Chilli Con Carne

Serves 6



- 450g minced beef

- 10ml light olive oil

- 1 large red onion, finely diced

- 1 clove garlic, crushed

- 1 red pepper, diced

- 1 green pepper, diced

- 1 tsp smoked paprika

- 1 tsp ground cumin seeds

- Pinch hot chilli flakes (to taste)

- A few Thyme leaves picked from the stalk

- 300ml beef stock

- 15g tomato puree

- 400g tomato passata

- 5g cornflour

- Sea salt

- 400g tinned red kidney beans, drained

- 1 bunch coriander, roughly chopped

- Sour cream and mature cheddar to serve

- Freshly cooked long-grain rice



1. Start by heating a heavy-based frying pan, add a little oil, and once it’s very hot add the mince. Cook until the mince is fully browned.

2. Add the spices and cook out for a further 3 minutes.

3. In a separate pan soften the onion, red pepper and thyme over a low heat for 5 minutes.

4. Add the tomato puree, tomato passata and simmer for a few minutes before combining with the beef, then add the stock and cook over a gentle heat for 30 minutes

5. Thicken with a little cornflour then add the kidney beans and simmer for another 15 minutes. The beef should now be rich and glossy. Check the seasoning and add a little salt if required


Recipe courtesy of Farmison  



Goats' cheese, butternut & rosemary tart

Serves 4



- 385g pack butternut squash wedges (or prepare your own)

- 2 tbsp olive oil, plus a drizzle

- 50g Duchy Organic Hazelnuts

- 1 frozen Cooks’ Ingredients Puff Pastry Sheet (from 2 x 215g pack)

- 1 tbsp redcurrant jelly or tomato chutney

- 100g pack essential Waitrose English Goats’ Cheese, roughly torn

- Few sprigs rosemary, roughly chopped

- 1 British Blacktail Free Range Egg, beaten, to glaze

- 1 tbsp red wine vinegar

- 160g bag beetroot salad, to serve



1. Preheat the oven to 220ºC, gas mark 7. Toss the butternut squash with 1 tbsp oil on a large baking tray, season and roast for 15 minutes or until softened and turning golden. Add the nuts to the tray for the last few minutes of cooking time. Remove the nuts and roughly chop. Allow to cool a little.

2. Roll the pastry onto a flat baking tray, scoring a 1cm border. Prick inside the border all over with a fork, right down to the base of the tray. Spread the redcurrant jelly or chutney up to the scored border, then top higgledy-piggledy with the cheese, roasted squash, 1/2 the chopped nuts, and the rosemary. Brush the border with the beaten egg. Drizzle a dash of oil over the tart, season, then bake for 25 minutes, until very crisp and bubbling. Allow to cool for few minutes.

3. For the salad, whisk the red wine vinegar and the remaining 1 tbsp oil; season. Toss the remaining nuts with the salad and dressing, and serve with the tart.


Recipe courtesy of Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes.




Sticky sausages with cauliflower mash

Serves 3



- 2 tbsp olive oil

- 6 Heck 97% Pork Sausages

- 400g pack shallots, peeled and halved

- 3 rosemary sprigs

- 300ml Cooks’ Ingredients Fresh Chicken Stock

- 1 tsp clear honey

- 1 heaped tbsp wholegrain mustard

- 1 cauliflower (about 1.2kg), base and leaves trimmed

- 2 garlic cloves, sliced

- 3 tbsp whole milk

- Small handful chopped flat leaf parsley, to serve



1. Heat 1 tbsp oil in a large frying pan over a medium heat and add the sausages, shallots and rosemary. Fry for 10 minutes, stirring regularly, until golden. Pour in the stock, honey and mustard; simmer for another 10 minutes until the sausages are cooked through with no pink meat remaining in the middle, and the sauce is sticky.

2. Meanwhile, in a large, lidded saucepan, heat the remaining 1 tbsp oil over a medium heat. Halve the cauliflower, cut out and discard the tough core, then slice quite finely. Add to the pan with the garlic, season and cook for 5 minutes, stirring occasionally. Cover and cook for another 10 minutes until completely tender.

3. Uncover the cauliflower, add the milk and cook for another 5 minutes. Tip into a food processor and whizz until smooth (or use a stick blender in the pan); season with black pepper. Serve the sausages with the cauliflower mash and shallot gravy, plus steamed greens, if liked; garnish with the parsley.


Recipe courtesy of Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes.

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