Food & Drink
by Aspect County

Bonfire Night Recipes

A warm radish, halloumi, potato and cherry tomato salad with a mustard and dill dressing – served with ham

Colourful and deliciously warming, this salad has a beautiful balance of flavours across the potatoes, the salty Halloumi and the little bite of the radish and mustard. This dish is not only healthy, thanks to the vitamins, iron and potassium of the low-GI radish, but it also will look fantastic on any supper table.

Adding a slice or two of ham turns this into a more substantial dish that will satisfy those carnivores among your friends and family!

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

You’ll need:
200g new potatoes, sliced
150g mixed radishes, cut in half
100g cherry tomatoes cut in half
1 tbsp olive oil
200g Halloumi sliced
A slice or two of ham per person

For the dressing:
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
Small bunch of dill chopped
Salt and pepper

What to do:
Place the new potatoes in a medium sized pan, cover with cold water, and lightly salt. Bring to the boil, and simmer for 10 to 15 minutes until cooked. Drain and set aside.

In a medium sized bowl mix together the olive oil and vinegar, then add the Dijon mustard and dill.

Add the new potatoes, radishes and cherry tomatoes to the dressing, mix and season well.

Heat the olive oil in a medium sized non-stick frying pan and cook the Halloumi on both sides for 1 minute until golden brown.

Add the Halloumi to the salad and mix gently, then divide between 4 plates and serve immediately, with a slice or two of ham. 
www​.loveradish​.co​.uk

Honey and soy glazed roasted shallots and sausages

Sweet, savoury, sticky and totally irresistible, this quick to make supper dish is a great mid-week staple.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 – 40 minutes

You’ll need
8 good quality pork sausages
16 shallots, peeled
1 tbsp olive oil
3 tbsps runny honey
3 tbsps soy sauce
2 tbsps flaked almonds (optional)
200g cherry tomatoes on the vine
1 bag of watercress for serving

What to do
Pre heat oven 200c /180c fan /gas 4. Place the sausages and shallots in a roasting tin, add the oil and turn until lightly coated.

Cook in the oven for 10 minutes, drain away any excess fat, turn the sausages and shallots, drizzle over the soy sauce and honey.

Continue to cook for another 10 minutes, turn the sausages and shallots in the sauce then sprinkle over the almonds and add the cherry tomatoes, cook for another 10 minutes, or slightly longer until the sauce is sticky and the almonds lightly golden.

Scatter with watercress and serve with creamy mashed potato. 
www​.ukshal​lot​.com

Stilton Cheese and Fenland Celery Pasties
Flaky pastry encases a delectable filling of potato, Stilton cheese and diced Fenland celery, these pasties make for a perfect midweek family supper, as well as being wonderful packed up and eaten al fresco’ as a Bonfire Night warmer. Suitable for freezing.

Serves: 6
Preparation time: 20 mins
Cooking time: 30 – 35 mins

You’ll need
2 large potatoes, peeled and diced
1 tsp English mustard powder
200g Stilton cheese, crumbled
4 sticks Fenland celery, diced
450g ready-made puff pastry
1 free-range egg, beaten with tablespoon milk
Salt and pepper to taste

What to do
Pre-heat oven to 200C/400F/Gas 6. Grease and line a large baking sheet with greaseproof paper.

Boil the potatoes until they are soft enough to mash; mash them until they are smooth, then add the mustard powder, crumbled Stilton cheese and the diced celery.

Season to taste with salt and pepper and set aside.

Roll the pastry out on a well-floured board and stamp out circles with a saucer or small plate, to about 5” (13cms) in diameter.

Spoon some of the filling mixture over one half, moisten the edges of the pastry then fold the pastry over to form a crescent and seal by crimping around the edges with your fingers or a fork.

Place the pasties on the baking sheet, cut a slit to allow the steam to escape and brush them all over with the beaten egg and milk mixture. Bake for 20 to 25 minutes until they are golden brown.

Remove the pasties from the oven and allow to cool slightly before serving warm, or cold. 

Can be frozen before baking.

Cook’s tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using traditional farming methods. The deep, peaty soils in the Fens work towards giving Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from October to December and can be found in Waitrose, Marks & Spencer and Tesco stores nationwide and online at Ocado. 

www​.fen​land​cel​ery​.com