BONFIRE NIGHT FOOD

TOFFEE APPLES

1.    Place the apples in a large bowl, then cover with

boiling water (you may have to do this in 2 batches).

This will remove the waxy coating and help the caramel

to stick. Dry thoroughly and twist off any stalks.

Push a wooden skewer or lolly stick into the stalk end

of each apple.

2.    Lay out a sheet of baking parchment and place the

apples on this, close to your stovetop.

Tip the sugar into a pan along with 100ml water and

set over a medium heat. Cook for 5 mins until the

sugar dissolves, then stir in the vinegar and syrup.

Set a sugar thermometer in the pan and boil to 140C or

'hard crack' stage. If you don’t have a thermometer

you can test the toffee by pouring a little into a bowl of

cold water. It should harden instantly and, when removed,

be brittle and easy to break. If you can still squish

the toffee, continue to boil it.

3.    Working quickly and carefully, dip and

twist each apple in the hot toffee until covered,

let any excess drip away, then place on the

baking parchment to harden. You may have to heat

the toffee a little if the temperature drops and it starts

to feel thick and viscous. Leave the toffee to cool

before eating. Can be made up to 2 days in advance,

stored in a dry place.

CHOCOLATE FONDUE & TOASTED MARSHMALLOW

Put the chocolate, butter, cream and milk into

a saucepan, then heat gently, stirring occasionally,

until the chocolate is melted and the sauce is smooth.

Thread marshmallows onto skewers, then carefully

toast on the fire, or leave until cold.

Dip into the fondue and eat straight away.

STICKY HOT DOG JACKETS

1.    Rub the potatoes with a little oil, then sprinkle

generously with salt (preferably flakes) and black pepper.

Wrap each one in double-thickness foil and cook on the

barbecue for 1 hour, turning frequently, until cooked.

Or bake unwrapped in the oven at fan 180C/

conventional 200C/gas 6 for the same amount of time.

2.    Mix the maple syrup, vinegar, mustard and tomato purée

to make a glaze. Brush over the sausages and cook on

the barbecue, turning and basting often, for 10 minutes

until cooked and sticky. Meanwhile, mix the mayo

ingredients in a small bowl.

3.    Unwrap the potatoes and split down the middle.

Add mayo and sausages (like a hot dog).

Serve with a leafy salad.

HOT BLOODY MARY SOUP

1.    Reheat the tomato soup. Mix the celery salt and seeds

in a small jar. Crush all the peppercorns together using a

pestle and mortar. Assemble a tray with the celery mix,

crushed pepper mix, Worcestershire sauce, Tabasco,

vodka and lemon wedges.

2.    Ladle the soup into bowls and let everyone spice

it up to their liking.