The feast of November
From Catherine wheel puffs to casseroles, it’s forks out for Fawkes on Bonfire Night
Katie Dashwood’s bonfire night fare
No matter how many sporting fixtures we cram into our diaries throughout the year, nothing ever overrides the annual Guy Fawkes parties. The fifth of November has held a special place in our hearts since we were tots, when most families held their own celebrations. In those days, a heady (or so we thought) mix of sparklers, bangers and crackerjacks held the young in their thrall whilst the grown-ups were getting down to the serious business of partying.
Happily, that tradition has continued, although it must be said that we’ve become accustomed to jaw-droppingly awesome displays with synchronised rockets, pink and gold shooting stars, spinners, poppers, fountains and snakes lighting up the sky. Yet for all that sophistication, part of the real blast of Bonfire Night is the food. Historically, the weather has a habit of adding a nip in the air or something wet enough to extinguish your Roman candle, so it’s essential that the fare goes with a bang of its own. Thus, we want crowd-pleasing food that is substantial, warming and earthy, as well as reasonably portable, whether to be eaten with the fingers or served in bowls with a fork.
Time-honoured staples such as bangers, baked potatoes and toffee apples are regular fodder for the troops. However, I like to rev up the evening with a few additional surprise dishes.
First, the liquids. Unorthodox, I know, but to set guests alight, look no further than a French 75 cocktail, familiar to many Field readers from the magazine’s esteemed annual Game Fair party. Moving forwards, soups, including mulligatawny, borscht and piquant parsnip, followed by mulled wine and punches (if you must) or hot chocolate laced with Baileys Original Irish Cream. But here I like to revert to my shooting elevenses standby and bring out the bullshot. Made with the inclusion of Clamato, this turns into a hot, peppery Bloody Mary that is mercifully not too thick and gloopy to serve in mugs.
Also, we need something to nibble on before getting down to the main event. Catherine wheel puffs filled with pesto and Parma ham, potato wedges with curry sauce, corn fritters or a baked camembert fondue with sliced toasted baguette for dipping are ideal, whilst sizzling cocktail sausages cooked in maple syrup and marmalade or Chinese chicken wings and spare ribs will also settle any hunger pangs.
Next, time to get down to meaty matters. Think honey and mustard pulled pork wraps, steaming hot Cornish pasties, Boston baked beans or sausages with lentils and salsa verde. For hardcore carnivores you can’t beat ox cheeks in port and balsamic or a venison casserole, both of which call for long, slow cooking ahead to render them tender and bursting with flavour. Crispy skinned, cheese-filled jacket potatoes plus steaming red cabbage make perfect partners.
As the bonfire burns down to a pile of glowing embers, no revelry is complete without something for those craving sugar. For them, chocolate is a must, whether incorporated in a rich, dense ginger slab or as the main ingredient in that irresistible standby, a fridge cake. And, no one will be disappointed by a spiced toffee apple cake to round off an explosive night.