Karen Wright: Create a seasonal spark with Bonfire Night feasting

We had a huge garden which was perfect for a massive bonfire and fireworks and there was always a big crowd of family and friends who joined us for the evening.

My Dad always made a very realistic Guy Fawkes and my Mum was busy for days before in the kitchen making bonfire toffee, toffee apples, pie and peas and jacket potatoes. Other guests brought treats too, like parkin, brandy snaps and flapjack.

For weeks before my brother and his pals went around collecting wood to build the bonfire. I think it was called ‘chubbing’ and it was a challenge to bring back enough wood for a big bonfire.

My Dad was responsible for letting off the fireworks, which in those days included dangerous and noisy ‘bangers’ and ‘jumping jacks’. I was happy waving around a sparkler and pretending it was a magic wand!

These days there is much more variety to be found at bonfire parties in the food department. Big pans of chilli con carne, hot dogs, jacket potatoes with beans and cheese, sausage casserole to name but a few options.

I decided to make tea the other day with a bonfire night theme as I like to take my inspiration from the seasons. I used my slow cooker to cook two large potatoes, oiled and scattered with salt and cooked all day on low.

The potatoes crisped up on the outside and were fluffy and sweet inside. I opened a can of baked beans and added BBQ sauce and paprika as I warmed them in a pan, this gave a great smoky flavour and I cooked a couple of massive pork sausages and grated some cheese.

Once the potatoes were cooked I split them, popped in a slice of cold butter, sprinkled with sea salt. These were topped with some of the beans, then the sausage went in and a good scatter of the grated cheese.

It was really scrumptious and a cross between a hot dog and a cheese and beans jacket! Why not give it a try – delicious and easy to prepare.