Direct heat

A warming, hearty dish is the perfect addition to a chilly Bonfire Night, and with Hotpoint, you can be sure it will be cooked to perfection

Having friends over for fireworks and toasted marshmallows? You’ll want to dish up a dinner that’s not only delicious, but also keeps everyone toasty warm and coming back for seconds. That might seem like a lot to ask for, but not if you’re using a Hotpoint Direct Flame gas hob. Hotpoint’s Direct Flame gas hobs can help you cook mouthwatering dishes to perfection, and what’s more, they’re 20 per cent faster and more energy-efficient than a standard gas hob. The powerful blue flame is delivered to the base of the pan vertically, via 420 tiny holes, so no heat is wasted around the sides of the pan and there are no cold or hot spots. Instead, the heat is spread uniformly across the entire surface of the pan, so you’ll benefit from perfectly even cooking, minimum heat loss and cracking results every time.

Love stir-fries? You can whip one up in just a few minutes with Hotpoint Direct Flame gas hobs. They feature a special triple-crown wok burner that optimises the power of the gas, and allows for quick and even cooking. When your passion is cooking, not cleaning, Hotpoint’s Diamond Clean nano technology makes keeping your hob super shiny a breeze. There’s also complete peace of mind thanks to the flame failure device, which will automatically stop the supply of gas should the flame go out.

Visit hotpoint.co.uk/innovation/ Built-in-gas-hobs to read all about the Hotpoint Direct Flame gas hobs, or use one to make this Bonfire Night bean stew recipe – the perfect way to celebrate World Vegan month, too.

Smoky bonfire beans

SERVES 6 ! PREP 10 mins ! COOK 40 mins

2 tbsp olive oil

4 banana shallots, sliced into rings

2 garlic cloves

2 celery sticks, chopped

1 red pepper, cut into thin slices

1 bay leaf

2 tbsp smoked paprika

1 tbsp English mustard

600ml passata few dashes of hot sauce (optional)

2 tbsp maple syrup

2 tbsp mushroom ketchup

1 tbsp red wine vinegar

1 400g can each of butter, flageolet and black beans, drained but not rinsed

For the garlic bread

1 large ciabatta, cut in half through the middle

2 tbsp olive oil

2 garlic cloves small bunch rosemary, leaves roughly chopped small bunch parsley, roughly chopped

1 Heat the oil in a large pan, then fry the shallots, garlic, celery and red pepper for 5 mins until they start to soften. Add the bay leaf, paprika and mustard, and cook for 2 mins. Add the passata, hot sauce (if using), maple syrup, mushroom ketchup and vinegar, along with the drained beans. Give everything a good stir and cook over a medium heat for about 30 mins.

2 While the beans are cooking, make the garlic bread. Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment and place the ciabatta slices cut-side-up on it.

3 Mix the oil, garlic and herbs, plus a pinch of salt, then spread over the bread. Bake for 10 mins in the centre of the oven. Once cooked, cut into slices and serve with a bowl of the beans.