Bonfire night means sausages for me. When I was young, our family friends used to be invited over for dinner so that we could share our (relatively meagre) fireworks display in the garden, and we’d always have sausages, jacket potatoes and baked beans.
At the time I thought this was one of the world’s most boring dinners, but now I absolutely love a jacket spud baked in the oven with crispy skin and fluffy insides, and it’s what I always choose to make on the evening of 5 November.
We’ve got a couple of lovely tempting recipes for you to celebrate this bonfire night if you fancy something a bit more tempting than the delightful banger!
In this dish the classic combination of cauliflower and cheese is taken up a notch with the addition of smoky bacon and a pastry crust. The intense taste and creaminess of Godminster Cheddar works beautifully, adding a richness and depth of flavour that makes this an impressive picnic or supper dish.
Plain flour, for dusting, 1 pack readymade short crust pastry, 1 small cauliflower, broken into small florets, 4 rashers smoked bacon, roughly chopped, 1 onion, diced, 3 eggs, beaten, 500ml crème fraiche, small bunch chives, chopped, 100g grated Godminster Classic Cheddar, salt and pepper
Preheat to oven to 170°C, 325°F or gas mark 3. On a floured surface roll the pastry to the thickness of a pound coin and line a 23cm loose bottomed flan tin, gently pushing the pastry into the corners and trimming off the excess.
Line the pastry with greaseproof paper and weight it down with dried beans or ceramic beans, cook for 15 minutes then remove the beans and greaseproof and cook for a further 8 minutes or until the pastry is pale golden.
In a pan of boiling water simmer the cauliflower for 5 minutes until it starts to soften, then drain and set aside.
In a frying pan cook the bacon until brown and crisp, remove with a slotted spoon and set aside. Turn the heat down and gently cook the onion in the same pan for 3 to 4 minutes until soft. Tip the cauliflower, bacon and onion into the pastry shell so they are fairly evenly distributed.
In a bowl combine the eggs, crème fraiche, chives and half the cheese and season to taste.
Pour the egg mixture into the pastry case and top with the remaining cheese. Cook in the oven for 30 minutes until the top is golden brown and it’s cooked through with just a slight wobble in the centre. Serve warm or cold.
NB. To make this a vegetarian option, miss out the bacon and add ½ tsp nutmeg to the egg mixture at the start of step 5.
For more information about Godminster cheddar visit their website: www.godminster.com
This dish is a great sticky winter warmer, or a brilliant excuse to try something new on the BBQ when the sun comes out.
6tbsp Streamline thick cut orange marmalade, 1 star anise, Pinch dried chilli flakes, 1 garlic clove, crushed, 1 tbsp Worcestershire sauce, Pinch of salt, 8 pork spare ribs (depending on size), 6 radishes, 1 orange, 2tsp olive oil, 2 tsp white wine vinegar, 1 tsp dijon mustard, ½ bag washed watercress, Salt and black pepper
Preheat the oven to 220C/ 200C fan/ 7gas. In a small saucepan, heat the Streamline marmalade, star anise, chilli, garlic and Worcestershire sauce, add a good pinch of salt and stir till everything is warm and combined. Discard the star anise. Put the ribs in a roasting dish and drizzle over the sauce (or use a pastry brush to paint the sauce all over the ribs if grilling on the barbecue). Bake the ribs for 20 mins, turning and basting several times until the meat is cooked and the sauce is sticky.
While the ribs are cooking, slice the radishes then cut the skin and pith from the orange and slice into thin disks. Whisk together the oil, vinegar and mustard and seasoning. Put all the salad ingredients in a bowl and toss in the dressing. Serve with the sticky ribs.
Find out about Streamline jams and preserves, which have less sugar than many other jams, by visiting their website.