Bonfire Night is on the horizon, with the festival of gunpowder, treason and plot coming up on Saturday November 5.

And what better way to celebrate than by wrapping up warm and watching some stunning fireworks and bonfires with loads of tasty food and drink?

Here are our picks of the most decadent and delicious recipes to try out in front of the fire this Bonfire Night.

Tesco: Cider-Glazed Hot Dogs (serves six)

Ingredients

800g echalion shallots

200ml English cider

Two tablespoons of honey

Two teaspoons of wholegrain mustard

12 pork and onion sausages

Two ciabattas, split lengthways and cut in thirds

Method

  1. Preheat the oven to 190C. Put the shallots in an ovenproof dish, sprinkle with two tablespoons of water, cover with foil and roast for one hour. Set aside and leave to cool slightly.
  2. Put the cider, honey and mustard in a small saucepan and simmer for 15 minutes, until the mixture has reduced by about two-thirds.
  3. Meanwhile, put the sausages in a roasting tin and cook for 10 minutes, then coat with half the glaze and put back into the oven to cook for a further 10 minutes.
  4. Squeeze the cooked shallots out of their skins, roughly chop, then stir in with the sausages. Brush the meat with the rest of the glaze, then return the tin to the oven for 5 to 10 minutes until everything is golden brown and sticky. Put the ciabatta in the oven for five minutes.

  5. Season the sausages, then spoon two sausages and some shallots onto each warmed ciabatta bap and serve.

Chocolate and Peanut Butter Brownies (makes 16)

Ingredients

Five tablespoons of sunflower oil, plus extra for greasing

200g of dark chocolate

170g self-raising flour

Three heaped teaspoons of cocoa powder

180g of caster sugar

A pinch of salt

One teaspoon of vanilla extract

230ml of milk

Four tablespoons of peanut butter

Method

  1. Preheat the oven to 180C. Grease a 20cm square baking tin with a little oil, then line with greaseproof paper.
  2. Place a bowl over a pan of simmering water, making sure the base doesn't touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Stir in the oil, milk, vanilla extract and melted chocolate until combined.
  4. Pour the mixture into the prepared tin, spreading it out evenly. Dollop the peanut butter onto the top of the mixture, and swirl it around until it's mixed in, but not too mixed - like a marbled pattern.

  5. Place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

Tesco: Spiced Parsnip Soup with Coriander and Chilli Pesto (serves six)

Ingredients

For the soup

One tablespoon of olive oil

One onion, finely chopped

One celery stick, finely chopped

Two garlic cloves, finely chopped

One tablespoon of ground coriander

Two teaspoons of ground cumin

1kg of parsnips, chopped

1.5l of hot chicken stock

Three tablespoons of soured cream

For the pesto

One red chilli or dried chipotle chilli

50g of fresh coriander, leaves picked

15g of parmesan, grated

Four tablespoons of pumpkin seeds, lightly toasted

Four tablespoons of extra-virgin olive oil

Method

  1. Heat the olive oil in a large pan over a medium heat. Add the onion, celery and a little seasoning, and cook for three to five minutes, or until softened. Add the garlic and ground spices and cook for two to three minutes more.
  2. Add the parsnips and stock, bring to the boil, and then simmer for 15 to 20 minutes, or until the parsnips are tender.
  3. Meanwhile, make the pesto. Soak the chipotle chilli (if using) in a little just-boiled water for 15 minutes, or until softened, drain and then roughly chop. Put the chilli (or dried chipotle chilli) in a small blender with the coriander leaves, parmesan and two tablespoons of the pumpkin seeds and pulse a few times to combine. Add the extra-virgin olive oil, season, and whizz until coarsely mixed. Add a little more oil, if necessary, until the desired consistency is reached.

  4. Remove the soup from the heat and whizz with a stick blender until smooth (if it's too thick, add a little more stock). Stir in the soured cream. Divide the soup between six bowls and add a drizzle of the pesto. Serve with the remaining pumpkin seeds.

ASDA: American pecan pie (serves eight)

Ingredients

500g of ready to roll shortcrust pastry

Flour for rolling out

300g of pecans

Three large free-range eggs

100g of light soft brown sugar

150g of golden syrup

Four tablespoons of maple syrup

50g of butter, melted

One level teaspoon of cornflour

Method

  1. Roll out the shortcrust pastry and use to line a 23cm flan tin. Prick the base and chill in the fridge for 30 minutes. Pre-heat the oven to 200C.
  2. Lay a piece of baking paper in the flan case and weigh it down with baking beans, dried beans or rice. Bake for 10 minutes. Remove the paper and beans or rice and return it to the oven for a further five minutes. Reduce the oven temperature to 160C.
  3. Meanwhile, pick out enough perfect pecans to arrange on top - it will be just under half of them. Set aside. Finely chop the rest and put in a pastry case.
  4. Lightly whisk the eggs. Add the soft brown sugar, golden syrup, maple syrup and melted butter, and whisk until evenly blended. Mix the cornflour with two teaspoons of water until smooth and stir in. Pour the mixture into the flan tin.

  5. Arrange the reserved pecans neatly on top of the mixture and bake in the oven for about 35 minutes. Cool slightly before serving warm, or leave to cool and serve cold.

Tesco: Hot Buttered Rum with Apple, Cider and Cinnamon (serves six)

Ingredients

40g of unsalted butter, softened

Two tablespoons of maple syrup

Two teaspoons of ground cinnamon

300ml of golden rum

300ml of cloudy apple juice

600ml of apple cider

Six cinnamon sticks, to garnish

Freshly grated nutmeg, to garnish

Method

  1. In a large pan, melt the butter, maple syrup and cinnamon over a low heat.
  2. Increase the heat to medium, add the rum and leave to simmer for one minute. Pour in the apple juice and apple cider and heat for two to three minutes more, or until warmed through.
  3. Line up six heatproof mugs and put a cinnamon stick in each. Top up with the hot drink and serve immediately, garnished with a little grated nutmeg.

Bonfire Night 2016

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