Skip to main content
Menu

Eating & drinking   |   Recipes

Best recipes for bonfire season

This Bonfire Night will be a home-based activity, which means you’ll be close to the kitchen and can whip up some easy, warming comfort food. If you can, eat outdoors and watch the sparks fly up, enjoy the contrast of cold air on your face and a hot plate of something tasty to savour.

Whether you are able to have a small bonfire in your garden or just light a candle at the table, here’s to all our lights shining together in the dark.  

Bonfire
Image DLSimaging.

First up for best bonfire recipes is a wonderful twist on a simple spud - baked potatoes with cheesy kale filling. These vegetarian baked potatoes hit that magic spot somewhere between decadent and worthy. They make a great simple and inexpensive dinner, and can be easily adapted to your kitchen contents: use chard or spinach if you have this in your veg box instead of kale, or use a smoky cheese such as Gruyère in place of cheddar. 

Baked potatoes

A mug of hot soup is always a winner, and with apples being abundant you may be surprised to see how well they work in a savoury soup. This unusual, velvety spiced squash, apple and cider soup brings together sweet apples and cider with punchy Indian spices.  

Falafels

The original street food craze, falafel stuffed pittas are usually associated with summer eating but in place of the usual accompaniments of cucumber and tomatoes, try an earthy and sweet beetroot preparation. Harissa and spices add depth and a little fieriness, cooled by a kefir dressing. 

If you love toffee apples, you’ll love this rather more sophisticated version of that classic flavour pairing – a sweet, sticky and aromatic apple, almond and thyme tarte tatin. Go full ‘Bake-Off’ by combining your own home-made caramel with apple on a simple DIY almond pastry base.  

 

Pumpkin muffins

For a quick and easy dessert, muffins are always a great go-to. Sweet and moist, they’re a good zero waste recipe as you can use up any post-Halloween pumpkin you may still have in the fridge. Flavoured with cinnamon and topped with a simple cream cheese frosting, pumpkin muffins may just be your new favourite teatime treat long after Bonfire Night.  

Comments

Wicked Leeks issue 4: Out now

Read a cover interview with Yotam Ottolenghi, exclusive news on food, farming and the environment and seasonal eating inspiration for autumn.

Read more

The microbial world of sourdough

After struggling to digest traditional wheat-based bread, Vanessa Kimbell embarked on a lifelong adventure into sourdough and a PhD exploring its relationship with the gut microbiome.

Read now
veg box

Ethical organic veg. Delivered.

Set up by Guy Singh-Watson 30 years ago, Riverford now delivers across the country with a full range of fresh produce, meat, dairy and more.

Shop now