Forget a rancid saveloy and soggy jacket potato this weekend… Celebrate 5th November with these new fashionable spectacular Bonfire Night recipes to enjoy after the fireworks or during your bonfire party, including new ways to make toffee apples, parkin (what’s that?) and new hotdogs galore. All recipes taken from the BBC Good Food Guide.

Sticky cider onion hot dogs

Enjoy this sweet-and-sticky take on a hot dog, topped with caramelised onions cooked in cider. They’re simple to make and definitely delicious.

Homemade toffee apples

Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought

Parkin

Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. Bake it for Bonfire Night or an afternoon tea treat.

Catherine wheel toad-in-the-hole with honey & mustard onions

Perfect for a cold autumnal evening, this combination of sausage and Yorkshire pudding in a pretty coiled design is sure to be a family hit

Honey-mustard hot dogs

Try a twist on a hot dog with our two-cheese, honey-and-mustard topping. They’re perfect for Bonfire Night or family nights in when you fancy something fast

 

Rarebit toasties with sticky Marmite onions

Serve these rarebit toasties with sticky Marmite onions and eggs for the ultimate comfort food. Add some crispy bacon to the mix for a great bacon sarnie too

Frozen pumpkin cheesecake

Swap your usual pumpkin pie for our no-bake, make-ahead cheesecake. It’s perfect for Halloween or Bonfire Night, or as an autumn dessert for the dinner table

Bonfire toffee

Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks

Method

• STEP 1

Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.

• STEP 2

Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.

• STEP 3

Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.

• STEP 4

Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.

• STEP 5

Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.