"Remember, remember the fifth of NovemberGood old Bonfire Night was tonight, once again, let down by our Welsh weather. Plaaning ahead, and rather than attempting any 'outside' jollity in the face of biting winds and lashing rain, we opted for a night in front of the fire. Indoors.
Gunpowder, treason and plot
I see no reason, why gunpowder treason
Should ever be forgot." Traditional.
Food for Bonfire Night is a pretty easy piece, really; things along the lines of bean casseroles, sausages, chili, cheesy toast, baked potatoes and always, always, something really sweet and sticky to follow. Tonight, and (voluntarily) housebound, I prepared a pot of chili and some rice for supper. I also added, for later, a plate of my special Bonfire Hotdogs to munch while we watched a fireworks display on the television, before letting the children loose with a couple of dozen glowsticks in lieu of sparklers; a truly wonderful idea as it turns out; no buckets of water, no stress about potential injuries nor any (imagined?) need to constantly lecture the poor kids AND more gratification time than your average sparkler!
8 thick pork sausages
8 rashers streaky bacon
4 tbsp barbecue sauce (e.g. HP)
finger rolls, to serve
Skin the sausages. This is easily done by scoring lightly along the length of each sausage, then peeling away the skin and it really makes a difference, trust me! Wrap each sausage in a rasher of streaky bacon, then place on an oiled rack over a baking tin. Brush each sausage, quite liberally, with barbecue sauce. Bake at a low temperature (130°c fan, 150°c conventional ovn for 30-40 minutes until well cooked. Slip the sausages into top-sliced finger rolls and return to a very low (i.e. as low as possible) oven to keep warm and crisp the buns slightly in the meantime.