BONFIRE NIGHT FEAST

PUMPKIN TOFFEE CUPCAKES INGREDIENTS

150ml rapeseed oil
200g pumpkin or butternut squash flesh, coarsely grated
175g light brown soft sugar
3 eggs, beaten
1 tsp mixed spice
Zest 1 large orange
200g self-raising flour
1 tsp bicarbonate of soda

For the frosting:

300g cream cheese
75g icing sugar, sifted
4 tbsp ready-made toffee sauce

PUMPKIN TOFFEE CUPCAKES METHOD

1. Preheat the oven to 180°C/160°C fan assisted/Gas 4 and line a muffin tin with 10 muffin cases. Pour the oil into a large mixing bowl and add the grated pumpkin, sugar, eggs, spice and orange zest. Beat well until thoroughly incorporated.

2. Sift the flour and bicarbonate together and then sift over the wet mixture. Combine well and then spoon into the prepared cases. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.

3. Beat together the cream cheese and icing sugar and spoon little peaks on top of the cupcakes. Drizzle with the toffee sauce and serve.

MEXICAN CHICKEN HOTPOT INGREDIENTS

2 tbsp rapeseed oil
600g boneless, skinless chicken thighs
2 red onions, halved and sliced
4 garlic cloves, chopped
2 peppers, diced
1 tsp chipotle chilli flakes
1 tsp smoked paprika
1 tsp ground coriander
400g can chopped tomatoes
400ml chicken stock
1 tsp sugar
400g can black beans, drained
6 tbsp roughly chopped coriander

MEXICAN CHICKEN HOTPOT METHOD

1. Heat the oil in a large non-stick pan and brown the chicken in batches, setting the cooked pieces aside as you go. Add the onion to the pan and cook for 10 minutes until perfectly softened – you may need to add a splash more oil. Add the garlic and peppers, cook for 5 minutes and then stir in the spices. Cook for 2 minutes, stirring as you go.

2. Return the chicken to the pan, add the tomatoes, stock, sugar and beans. Bring to the boil and then simmer uncovered for 30 minutes until rich. Season to taste and stir in the coriander.

3. Spoon into large mugs or soup bowls and top with your favourite Mexican extras. We went for soured cream, tortilla chips, lime, jalapeños and slices of Mexican quick pickled red onion.

BACON, CHEESE & JALAPEÑO MUFFINS INGREDIENTS

75g bacon
150ml milk
75g butter, melted
2 eggs
250g self-raising flour
1⁄2 chicken stock cube
2 spring onions, finely chopped
4 pieces of jalapeño pepper, drained and chopped
75g fresh spinach, chopped
150g Cheddar cheese, grated

BACON, CHEESE & JALAPEÑO MUFFINS METHOD

1 Preheat the oven to 180 ̊C/160 ̊C fan/gas 5 and line a muffin tin with 12 muffin cases. Grill the bacon until just crisp and chop. Measure the milk into a large jug, add the butter and eggs and whisk until smooth. Place the flour in a large bowl and crumble the stock cube over. Add the bacon and the remaining ingredients and stir to combine.

2 Add the liquid mixture to the flour mixture and briefly combine – a few lumps and bumps make the muffins nicer. Spoon the mixture into the prepared muffin cases and bake for 15 20 minutes until firm and risen. Allow to cool for 5 minutes before serving with a knob of butter.

BEEF BURRITOS INGREDIENTS

75g rice
500g beef mince
2 tbsp rapeseed oil
1 red onion, chopped
1 yellow pepper, diced
2 garlic cloves, chopped
35g pack smoky fajita seasoning
good pinch chilli flakes (optional)
200g can chopped tomatoes
4 large tortillas
8 tbsp soured cream
75g Cheddar, grated

To serve:

salsa
guacamole or sliced avocado
fresh lime
jalapeño peppers

BEEF BURRITOS METHOD

1 Cook the rice until tender, drain and set to one side. Heat a large non-stick frying pan, add the beef and cook for 5 minutes until nicely browned, breaking up with a spoon as you go. Set to one side. Heat the oil in a pan, add the onion, pepper and garlic and cook for 10 minutes until softened. Stir in the seasoning, cook for 2 minutes and then return the beef to the pan.

2 Stir in the chopped tomatoes and 100ml water. Cook for 5-10 minutes until the water has cooked off.

3 To assemble, lay a tortilla flat and spread with some soured cream leaving a 5cm gap all around. Top with a little rice, the beef mixture and grated cheese. Fold the sides in and then roll up tightly finishing with the seam side down. Repeat with the remaining tortillas. Heat the same pan, add the burritos seam side down and cook for 2-3 minutes on both sides until crisp. Serve with salsa, guacamole and fresh lime.