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Sparkling Bonfire Night food


Bonfire Night isn’t about fussy food; meals need to be simple, quick, and - most importantly - warming. Here’s a collection of easy, warming dishes for you and your family to enjoy this Bonfire Night:


The great thing about chilli is its versatility. You can serve it up with jacket potatoes, with rice, or you can make nachos or burritos with it.

I love a good chilli, and I’ve tried out various recipes. This is one of the simplest and quickest to make. It’s tasty and tends to be a hit with the whole family.

Serves 4


1 onion

1-2 cloves of garlic - I always lean towards 2

1 tbsp olive oil

1tsp cayenne chilli powder or hot chilli powder

1tsp ground cumin

1/2 tsp ground cinnamon

1 carton of passata (500g)


500g beef mince

Small tin of kidney beans (200g)


  • Finely chop the onion and garlic
  • Heat the oil in a heavy based pan
  • Gently fry the onions for about five minutes, then add in the garlic for a couple of minutes
  • Add all the spices and fry for three more minutes - add a splash more oil if you need to
  • Pour in the carton of passata and stir
  • Half fill the carton with water, then add the water to the pan
  • Break up the mince into the pan and stir
  • Drain and rinse the kidney beans and add to the pan
  • Season, bring to the boil, and then gently simmer for an hour


Jacket potatoes

Jacket potatoes are a classic choice on Bonfire Night. They tend to go down well with most people, especially as you can tailor them to different tastes.

Provide a range of toppings so everyone gets a meal that they’re happy with. These could include cheese, beans, chilli, pulled pork, dhal, tuna, or simply butter.

You could also cut the potatoes in half after cooking, scoop out the inside and mix it with cheese and spring onions. Then put the mix back in the potato skin and grill until golden. Pretty much anything goes.

For soft-skinned potatoes:

  • Prick the potatoes all over with a fork
  • Place two potatoes on a plate in the microwave and cook for five minutes
  • Turn the potatoes over and cook for another five minutes

For crunchy-skinned potatoes, and when you’re in a rush:

  • Preheat the oven to 200 degrees
  • Prick the potatoes all over with a fork
  • Place two potatoes on a plate in the microwave and cook for five minutes
  • Turn the potatoes over and cook for two more minutes
  • Rub the potatoes with olive oil and place in the oven for 35-45 minutes



We like to eat sausages with onions and tomato sauce in big, crunchy rolls while we’re outside watching the fireworks.

Don’t underestimate how delicious well-sourced and well-cooked sausages can be, especially on a cold autumn night. Serve them up in crunchy rolls, or if you’re after a more traditional sit-down meal, serve them with mash, veg and gravy.

Serves 4


8 large sausages - your butcher is likely to have some great, locally sourced sausages

1 large onion


Increase amounts as needed. If you’re cooking a lot of sausages, increase the cooking time a little.


  • Preheat the oven to 180 degrees
  • Lightly coat the sausages in oil and put them in a roasting tin
  • Cook in the oven for 10 minutes
  • Slice the onions and mix in with the sausages
  • Return the roasting tin to the oven for another 15 minutes

Glazed sausages

Glazed sausages are delicious. BBQ sauce or honey and mustard both work well, but you can use anything you like. Try the method above, then after cooking, remove the sausages and onions and clear any fat from the tin. Put the sausages back in the tin - without the onions - put the glaze on, and roast for another five minutes until they get really sticky.



For me, bonfire night puddings have to be warm; gingerbread served warm with custard is perfect. If you’re having a small bonfire yourself, you could try making American s’mores; marshmallows and chocolate between two crackers -or biscuits - roasted over the fire until they go gooey.

Have a fantastic Bonfire Night whatever you’re doing this year.

Jo Murricane is a writer who loves food and drink. You can read all about her food investigations on her blog, Due to her passion for quality food and drink, Jo is also Director of Leeds Food and Drink Ltd,