Before we give way to Christmas entirely, remember, remember the 5th of November.
As the nation prepares to celebrate the festivities with friends and family, expert chef Sophie Nahmad shares four delicious winter warmer recipes which will bring some sparkle to your Bonfire Night celebrations.
From Marmite pinwheels to a classic jacket potato with bonfire bangers, and a smoky chilli con carne that’s perfect to enjoy alongside the bonfire, recipe box service Gousto has four party-ready recipes to liven up your traditional jacket potatoes.
“Jacket potatoes are a Bonfire Night staple,” Sophie shares, “but this year we’ve jazzed up the classic with some banging honey mustard sausages and plenty of caramelised onion gravy. It’s a cracking recipe that will keep you warm on an evening that’s guaranteed to be chilly.
“Next on the menu is a recipe inspired by Catherine Wheel fireworks that’s destined to be just as much of a crowd pleaser. Our cheesy Marmite pinwheels with baked potato soup is comforting yet tangy, and the perfect party food to make for your guests as you gather to watch the firework display.
“And no jacket potato is complete without toppings; specifically, a smoky chilli con carne, inspired by the bonfire,” Sophie shares. “This recipe is super speedy and draws on smoky chipotle to bring some heat.”
Sophie’s final addition to the party spread are pepperoni pizza baked potatoes, a fun twist on two much-loved favourites that’s guaranteed to be enjoyed by kids and adults, because who can say no to a pepperoni pizza?
You can find the full recipes below, ready for plenty of crackling celebrations and festive fun.
Bonfire Bangers & Jackets
Ingredients
· 5.5g beef stock mix
· 40g cheddar cheese
· 10ml tomato ketchup
· 4 Proper Porker sausages
· 4 white potatoes
· 21g wholegrain mustard
· 25g honey
· 1 red onion
You’ll also need: butter, flour, olive oil, pepper, salt, sugar
Method
1.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7.
Prick the potatoes a few times with a sharp knife and add them to a large heat-proof bowl covered with cling film, then put them in the microwave for 6 min.
2.
While the potatoes are in the microwave, line a baking tray with tin foil and add the sausages to one side.
Once the potatoes are done, add them to the other side of the baking tray with a drizzle of olive oil and a generous pinch of salt.
Put the baking tray in the oven for an initial 15 min.
3.
While the sausages and potatoes are in the oven, peel and finely slice the red onion.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat.
Once hot, add the sliced red onion with a pinch of salt and 1 tsp sugar and cook for 10-15 min or until caramelised.
4.
Boil a full kettle, then combine the honey and wholegrain mustard in a small bowl – this is your honey mustard sauce.
Grate the cheddar cheese.
5.
After the initial 15 min, remove the sausages from the oven and drizzle the honey mustard sauce over the top.
Return the tray to the oven for a final 10-12 min or until the sausages are cooked through and the sauce is sticky – these are your bonfire bangers.
Dissolve the beef stock mix in 200ml boiled water with the tomato ketchup – this is your beefy tomato stock.
6.
Remove the caramelised red onion from the pan and set aside.
Return the pan to a medium heat with a knob of butter and once melted, add 1 tsp flour and cook for 1 min until a sandy paste forms.
Add the beefy tomato stock then whisk until combined and cook for 3-4 min or until thickened to a gravy-like consistency – this is your beefy tomato gravy.
7.
Cut the jacket potatoes in half and fluff the inside with a fork, then add a dollop of butter and a pinch of salt and pepper.
Add the bonfire bangers to the middle and top with the caramelised red onion, grated cheese and finally drizzle the beefy tomato gravy over the top.
Serve on a tray for your guests and enjoy!
Marmite Cheese Pinwheels & Baked Potato Soup
Ingredients
· 40g cheddar cheese
· 1 toasted sesame seed sachet (5g)
· 2 Maris Piper potatoes
· 5g chives
· 2 Marmite pots (16g)
· 1 pot of sour cream (100g)
· 1 Knorr vegetable stock cube
· 120g traditional puff pastry
· 1 spring onion
· 2 garlic cloves
· 1 brown onion
You’ll also need: butter, olive oil, pepper, salt
Method
1.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
Pierce the Maris Piper potatoes with a fork, then cook in the microwave for 6-7 min or until slightly softened.
Transfer the potatoes to a baking tray with a drizzle of olive oil and a pinch of salt and pepper.
Put the tray in the oven and cook for 12-15 mins or until cooked through and the skins are crispy.
2.
Meanwhile, boil a full kettle.
Peel and dice the brown onion and garlic finely.
Dissolve the Knorr vegetable stock cube in 700ml boiled water.
3.
Heat a large pot with a large knob of butter over a medium heat.
Once hot, add the diced onion and cook for 5-6 min until softened.
4.
While the onion is softening, grate the cheddar cheese.
Slice the spring onion finely.
Unwrap the puff pastry and cut it into 2 squares.
Add the puff pastry squares to a tray lined with non-stick baking paper and cut a diagonal slice in each corner (don’t cut all the way to the centre!).
5.
Spread each square with the Marmite then top with the sliced spring onion and half of the grated cheese.
Fold every other corner into the centre until you have a pinwheel shape.
Top each pinwheel with the remaining cheddar cheese and the sesame seeds.
Put the tray in the oven and cook for 8-10 min or until puffed up and golden – these are your cheesy Marmite pinwheels.
6.
Once the baked potatoes are cooked through and crisp, add them to the pot with the onions and break them up with a wooden spoon to mash them slightly.
Add the chopped garlic and another knob of butter and cook for 1-2 min until fragrant.
7.
Once fragrant, add the vegetable stock and blitz until smooth with a (stick) blender.
Stir half the sour cream (save the rest for later!) through the soup and season with a generous grind of black pepper – this is your baked potato soup.
Tip: Add a splash of boiled water if the soup is looking a little thick!
Serve the baked potato soup in bowls and swirl through the remaining sour cream.
Snip the chives over the soup with scissors and drizzle over a little olive oil.
Serve the cheesy Marmite pinwheels to the side and enjoy!
Smoky Chilli Con Carne
Ingredients
· Cheddar cheese (40g) †
· Ground cumin (1tbsp)
· Finely chopped tomatoes (200g)
· Red kidney beans (390g)
· Vegetable stock mix (11g)
· Ground smoked paprika (1tsp)
· Dried chilli flakes (0.5tsp)
· Chipotle paste (20g)
· British beef mince (250g)
You’ll also need: vegetable oil, water
Method
1.
To start, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.
Once hot, add your beef mince to the pan and cook for 3-4 min, or until browned all over, breaking it up with a wooden spoon as you go.
2.
Add your ground cumin, ground smoked paprika and chilli flakes (can’t handle the heat? Go easy!) to the pan and cook for 30 secs.
Add your vegetable stock mix, chopped tomatoes, chipotle paste (not a fan of spice? Just add a little!) and 50ml cold water then bring to the boil over a high heat.
3.
Meanwhile, drain and rinse your red kidney beans.
4.
Add the drained red kidney beans to the pan and cook for 4 min further or until the beef is cooked through (no pink meat!) – this is your smoky chilli con carne.
Note: Please ensure you cook your beef thoroughly (until piping hot!) as cooking equipment varies.
5.
Serve the smoky chilli con carne on pre-prepared jacket potatoes with plenty of grated cheese.
Enjoy this alongside the bonfire!
Pepperoni Pizza Baked Potatoes
Ingredients
· Tomato paste (32g)
· Mayonnaise (30ml)
· Dried oregano (1tsp)
· Sliced pepperoni (30g)
· White potato x4
· Mozzarella (125g)
· Garlic clove
You’ll also need: butter, olive oil, pepper, salt, sugar, water
Method
1.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9.
Prick your potatoes a few times with a sharp knife and add them to a large heatproof bowl covered with cling film.
Put the potatoes in the microwave for 6 min.
Meanwhile, peel and finely chop (or grate) your garlic.
2.
Whilst the potatoes are in the microwave, combine the grated garlic, tomato paste, 2/3 of your dried oregano (you’ll use the rest later!), 1/2 tsp sugar and 4 tbsp cold water.
Season with a pinch of salt and pepper – this is your tomato base.
Once the potatoes are done, transfer them to a baking paper-lined baking tray with a drizzle of olive oil, then put the potatoes in the oven for an initial 20 min or until golden.
3.
Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper, and tear the drained mozzarella into rough, bite-sized pieces.
5.
Once the potatoes have had an initial 20 min, remove the baking tray from the oven and carefully cut the potatoes in half, then press down hard with a spatula to flatten them – these are your baked potatoes.
Fluff the insides with a fork and add a little butter with a large pinch of salt.
6.
Divide the tomato base equally between the baked potatoes, then top with the torn mozzarella and sliced pepperoni. Cook for 5-6 min or until the cheese has melted – these are your pepperoni pizza baked potatoes.
7.
Serve the pepperoni pizza baked potatoes with a sprinkle of the remaining oregano over the top.
Enjoy!