Food: Bonfire hot chocolate and nibbles

Bonfire hot chocolate


  1. Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking.

  2. Remove the lid and stir again, then continue to cook for a further 15-20 mins. Ladle into mugs and top with the marshmallows, dollops of cream and grated chocolate.


Nibbles – Apples


  1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.

  2. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

  3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.


Mini jacket potatoes


  • 1 kg baby potatoes
  • 1 tbs olive oil
  • smoked paprika
  • cumin
  • sea salt

To serve:

  • Sour cream
  • hard goats cheese or cheddar cheese
  • small handful chives


Preheat the oven to 200°C (Gas mark 6/390°F).

Scrub the potatoes, then drain and pat with a clean tea towel or kitchen roll until completely dry.

Throw the potatoes into a roasting tin with the oil, give a good shake to coat then sprinkle over smoked paprika, cumin and crushed sea salt to taste.

Shake again so that the potatoes are evenly coated in the spices then pop in the oven to bake for 30 minutes.

After 30 minutes, give the potatoes another good shake and bake for another 15 minutes or until golden and cooked through.

Once cooked, remove from the oven and leave for 5 minutes to cool a little. Once cool enough to handle, cut a cross into the top of each potato and squeeze them slightly to open up the crosses.

Grate the cheese (I used hard goats cheese for mine so that my dairy free husband could eat some of them).

Place the potatoes on a platter or serving dish, then top each one with a dollop of sour cream or good pinch of grated cheese. Sprinkle over chopped chives and serve.


Hot dogs


1 tbsp olive oil

2 finely sliced onions

100ml dry cider

1 tbsp dark brown soft sugar

1 tbsp cider vinegar

1 tbsp Dijon mustard

2 tbsp mayonnaise

4 sausages

4 brioche hot dog buns

Melt the butter in a pan with the olive oil. Add the onions and a pinch of salt and fry for 25-30 mins or until caramelised. Add the cider and simmer until reduced. Stir in the sugar and vinegar. Mix the mustard with the mayonnaise. Cook the sausages following pack instructions. Split the hot dog buns and fill each with a sausage. Top with the onions and the mustard-mayo.


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