IN SEASON
Katy Hofstede-Smith loves Bonfi re Night food – and it’s easy to see why
I love Bonfi re Night. It is a real celebration of autumn and everything that it brings; darker nights, crisp mornings with the scent of bonfi re smoke, apples and of course the obligatory “oohs” and “aahs” as the sky lights up with multiple colours and loud bangs. For me a Bonfi re Night party is
the fridge for 3 hours, cut into cubes, roll in desiccated coconut and serve. This lovely jelly for adults is also one of your fi ve-a-day!
3 4
American cuisine has a big infl uence in the UK, so you could easily get away with serving mac ’n’ cheese - one of
the ultimate comfort foods. Just use decent cheese and don’t overcook the pasta. For extra fl air, we set ours in the fridge, roll into balls, coat in fl our, egg and breadcrumbs and deep fry. That’s a serious treat.
As for the main course, a slow- barbecued hard-working muscle like lamb leg or pork shoulder to tear and
share with bread, sauces and salads can be quite a showstopper. To fi nish the night off , serve hot chocolate with a pinch of chilli and maybe another dram of rum or whisky. As the fi re dies down, place a marshmallow and square of dark chocolate on an amaretti biscuit, then leave to melt on a rock by the fi re to make delicious amaretti s’mores. What a night!
one of the best kinds of impromptu, friend-fi lled easy entertaining that I love. When it comes to food there is no expectation of fi ne dining or anticipated dishes, and the fact that you’re likely to be eating outside or at least wandering around gives you such free rein to serve whatever you fancy. T at said, there are a couple of things that are useful to think
about when planning your menu. Your guests are likely to be outside a fair amount during the evening, embracing the colder autumn nights, so warming, fi lling dishes always go down well. As Bonfi re Night is usually a relaxed evening, food that can be carried around easily and preferably eaten with one hand is a good idea. Dishes that guests can easily come back to for more throughout the evening work well so that there isn’t a set “dinner time” but a more relaxed feel. Some foods immediately make you think of bonfi re smoke and
cold evenings: barbecued sausages or thick homemade burgers piled high with sauces and soſt caramelised onions; hearty, smoky chilli con carne (or veggie bean version) served with rice, jacket potatoes, a big dollop of sour cream or wrapped in tortillas; warming, thick pumpkin soup topped with spiced toasted pumpkin seeds. Indian food works perfectly for big gutsy entertaining and is so
oſt en traditionally cooked over fi re. Try serving a spicy meat or vegetable curry, or juicy pieces of homemade chicken tikka, cooked on the barbecue and served inside mini naan breads or chapattis with pickles, chutneys and a dollop of natural yoghurt. Samosas and bhajis, lamb koſt as and Bombay potatoes are all perfect for eating with one hand, drink in the other, and are always popular. Pulled pork, served in soſt buns with coleslaw and barbecue
sauce, can be prepared in advance and is easy to serve. Homemade burritos, either assembled by guests themselves or in advance can be made mild or extra spicy and are perfect to eat with drinks. A spicy vegetable tagine served with couscous or with fl atbreads works well too. Alongside the main meals make sure that you’ve got lots of
interesting nibbles, savoury for the beginning of the evening and sweet for later on. Spiced mixed nuts can be made really easily with any variety that you like and as much spicing as your guests can take. Loaded nachos piled high with melted cheese, sour cream, salsa, avocado and jalapenos are great for going back to throughout the night, while mini toff ee apples are perfect for any little guests and homemade salted caramel popcorn will satisfy any adult sweet cravings.
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