DIY's/How-To's Food & Dine

Now’s the time… for BonfireTreats!

Theerdha Reddy
Written by Theerdha Reddy

Celebrate Bonfire Night with these mouth-watering recipes – they’re sure to make your evening go off with a bang!

Posh Hot Dogs-


  •  Serves 6
  •  Prep Time: 15 minutes
  •  Cook Time: 25 minutes
  1. Heat oven to 200ºC or Gas Mark 6. Mix together 3tbsp American mustard, 6tbsp runny honey, 2tbsp cider vinegar, 3tbsp tomato ketchup and 1tsp turmeric and reserve twothirds.
  2. Brush remaining mixture over 6 chicken sausages or any vegetable of your interest and wrap each in a rasher of smoked streaky bacon, securing with a cocktail stick.Put onto a lined tray and brush with more of the mustard mixture. Cook sausages for 25 minutes, until golden.
  3. Heat 200ml (7fl oz) sunflower oil in a deep frying pan. Spread 5tbsp plain flour onto a plate, season with salt and pepper.Sprinkle 2 sliced onions over flour and stir to coat. Gently put 1 onion ring in the oil. If it floats to the top, bubbles and cooks in 15 seconds, the oil is hot enough. Cookthe onions and drain on kitchen paper.
  4. Split 6 seeded rolls, spread with your mustard ketchup, top with sausages and onions.


Honeycomb Toffee-


  • Serves 8-10
  1. Put 175g (6oz) granulated sugar, 125g (4oz) golden syrup and 2tbsp water into a heavy-based pan. Let sugar dissolve slowly over a low heat then bring it to the boil.
  2. Boil until crack stage is reached on a sugar thermometer (156ºC or 300ºF); it doesn’t take long. If you don’t have a thermometer, drop a little of the mixture from the tip of a spoon into a cup of cold water; it should become hard at once and crack. Draw pan to one side while making the test and when it’s ready, quickly stir in 1½ level tsps of bicarbonate of soda and pour at once into a deep, 18cm (7in) square tin, brushed well with vegetable oil. It will foam
    up but settle down again.
  3. Mark into squares before it becomes too hard, using an oiled knife; this makes it easier to break. Or, when set, turn
    out onto paper on a board and break it up with a small hammer. When it’s quite crisp, store in an airtight tin.

Mulled Pear Cider-


  1. Melt a knob of butter in a frying pan and add 2 peeled and sliced pears. Leave them to soften while you heat 1ltr pear cider, 1 cinnamon stick, 1 star anise, 3 cloves, juice and peel of 1 orange in a saucepan. Cover saucepan with a lid and simmer for 5 minutes.
  2. Spoon pears into glasses, then strain cider and pour it over pears. Top with a dusting of grated nutmeg.


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Theerdha Reddy

Theerdha Reddy

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