We all love bonfire night and lets face it, a good guy and a handful of sparklers is fun, but something yummy to nibble on warms us all up. We have found a few easy recipes to eat round the bonfire; something sweet, something for the veggies and a good old sausage!


Sausage Rockets

As colourful as real fireworks these sausage kebabs will spark interest in all quarters.


  • Cocktail sausages
  • Red, orange and yellow peppers
  • Bamboo skewers


1 – Core and deseed the peppers and cut into triangles.

2- Place under a hot grill until they begin to char or cook on a hot griddle brushed with oil.

3 – Thread the cooled sausages and grilled triangles onto bamboo skewers.

Marshmallow ‘Sparklers’

You Will Need:

8 Marshmallows

10g Plain chocolate

2 teaspoons sugar sprinkles

Bamboo skewers


These really need no explanation…

Simply melt the chocolate. Pop the marshmallows onto bamboo skewers. Dunk the top of the marshmallows into the chocolate…straight into some sprinkles, then leave to set in glasses, a jug or a vase.

Spicy bean-stuffed peppers

Different coloured peppers have varying flavours – I’ve used yellow and red for their Bonfire Night colours. You can also use pimento peppers with this recipe. For a side dish, allow half a pepper per person and for vegetarians serve two halves as a main course. Add a generous scattering of fresh coriander or, for an extra kick, a sprinkling of chopped chilli and Tabasco sauce.

SERVES 4 (or 8 as a side dish)
2 large red peppers
2 large yellow peppers
2 tablespoons olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1 teaspoon tomato purée
2 carrots, peeled and finely chopped
1 celery stick, finely chopped
1 x 410g tin red kidney beans in
chilli sauce
1 x 400g tin chopped tomatoes
a small handful of fresh coriander, chopped
1 fresh red chilli, halved, deseeded and chopped
sea salt and freshly ground black pepper, to taste
50g (2oz) grated Parmesan cheese

♥ Preheat the oven to 200C/gas 6. Cut the peppers in half lengthways and scoop out the seeds and membrane.
♥ Place the peppers on a baking tray, drizzle with half the oil and roast for 10-15 minutes.
♥ Meanwhile, heat the remaining oil in a large non-stick frying pan. Add the onion, garlic and cumin and cook for 5 minutes, until soft. Add the tomato purée, carrots and celery and fry for 2 minutes, then add the remaining ingredients, except the cheese, and simmer for 15-20 minutes until the vegetables are soft and the juice has reduced.
♥ Remove the pepper halves from the oven and divide the filling among them, making sure each one is filled right to the corners. Wrap them in foil and continue to cook in the oven for a further 10-15 minutes. Remove from the oven, open the foil and drain the juices.
♥ Sprinkle a generous handful of Parmesan over each pepper and return to the oven for 10-12
minutes, until the cheese melts. Serve with forks, letting the foil act as a bowl. These are really good with guacamole and sour cream or crème fraîche.
WINE An Italian red such as Sangiovese matches the spicy flavours in this dish

Wishing you a fun, safe Bonfire Night.

Whoosh! Bang! Squidge!