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To help you and your loved ones stay warm this Winter or even after a sensational Bonfire Night celebration, we’ve mixed together a handful of scrumptious recipes to help liven up both your kitchen and your crockery. From casserole dishes to slow cookers, roasting pans to baking trays, here at The Range we’ve got your next meal covered. No matter whether it’s a stew, pie, or hotpot to help warm your cockles, here are our top Bonfire Night Warmer Recipes:
Ingredients:
Method:
1. Put the apples into a large bowl, then cover with boiling water to remove any waxy coating. Dry and remove any stalks, then push a wooden skewer into the end of each apple and place on a sheet of baking parchment.
2. Pour the sugar into a saucepan with 100ml water and cook over a medium heat for 5 minutes until the sugar dissolves. Stir in the vinegar and syrup. Using a thermometer, boil the sugar to 150c. To test toffee without a thermometer, drop a bit into cold water - it should harden instantly and break easily when brittle.
3. Dip and twist the apples in the hot toffee until covered, then place on the baking parchment to harden. Leave the toffee to cool before eating and enjoy!
Ingredients:
Method:
1. Preheat your grill to high and line a baking tray with parchment paper.
2. Place 8 cookies on the tray and top each with a marshmallow. Grill for 1-2 minutes, or until the marshmallows are golden and starting to melt.
3. Spread about 1 tsp of chocolate spread onto the remaining 8 cookies.
4. Carefully sandwich each melty marshmallow with a chocolate-spread cookie to finish.
Top Tip: Make it your own! Swap out the chocolate spread for caramel, and try adding banana slices or a spoonful of canned pumpkin for extra flavour.
Ingredients:
Method:
1. Heat the olive oil in a large saucepan. Add the diced braising steak and cook over a high heat until brown. Remove the steak with a slotted spoon and set aside. Add in the onion and carrots and cook for approximately 3 minutes or until they begin to brown. Stir in the flour and cook for approximately 1-2 minutes.
2. Return the meat and resting juices back to the pan. Add in the thyme, wine, and beef stock. Bring to a simmer then cover and cook on a gentle heat for approximately 1 hour or until the meat is tender. Add the halved mushrooms and cook for a further 5 minutes.
3. Preheat the oven to 200C (Gas Mark 6). Spoon the cooked filling into a roughly 30x22cm roasting pan. Brush around the rim of the dish with water then gently lay the puff pastry over the top. Neatly trim away any overhanging pastry and press down firmly to ensure a tight seal. Use a small and sharp knife to lightly score the surface of the pastry in a cross-hatched pattern. Brush with a splash of milk and then bake for approximately 25-30 minutes or until risen and golden.
Ingredients:
Method:
1. Pre-heat your oven to 220C/200C fan/gas 7. Then place the sausages in a roasting tin with the oil and bake for 15 mins until browned.
2. Meanwhile, make the batter by mixing flour and ½ tsp salt in a large bowl. Add eggs and whisk in milk gradually until smooth.
3. Carefully remove the hot tin from the oven and pour in the batter.
4. Return to the top shelf of the oven and bake for 25-30 mins until puffed and golden. Serve with gravy and your choice of vegetables.
For more inspiration, check out our articles below and explore our Bonfire Night essentials - everything you need to create an unforgettable evening this 5th of November.
