Bonfire Night Food New ways - with bangers and spuds

I think we can all remember those lovely Autumn Bonfire Nights of our childhood. A great big roaring fire,which gave you glowing cheeks from standing so close. The smell of gunpowder and fireworks, wellington boots and mittens. And remember, remember on the 5th of November hot jacket potatoes, sausages in a bun and warm tinned soup, lovely?

Things have changed - the fireworks now resemble rocket launched missiles and the bonfire is banned due to health and safety. But it's still a great time to gather together family for an autumn food feast. Don't ban the sausages and tatties but serve them up in a way that's sure to be a hit with all of the family (even awkward Uncle Angus).

Create a dish of hot and sticky sweet and sour sausages. Preheat oven to 190 deg.C / 375 deg. F/ Gas 5. Place some really meaty sausages into roasting tin with a drizzle of oil all over and cook for 15 - 20 mins. Meanwhile mix honey, wholegrain mustard, pinch of mixed spices and small chunks of pineapple together in bowl. Once sausages are light brown pour over honey and mustard mixture. Cook for a further 10-15 minutes until brown and sticky. Remove and leave to cool. Serve with crusty bread wedges.

And here's a new take on jacket potatoes.

Bake 1 to 2 potatoes per person in the oven for approximately 1.5 hours. Make sure they are cooked and really soft - check by inserting knife. Take out of oven leave to cool and then cut open. Fry off the bacon bits in a pan until crispy. Mix soft cream cheese with herbs, crispy bacon bits and  spring onions in a bowl. Scoop out potato innards and mix with the cream cheese mixture. Spoon back into each 'shell' place on plate and garnish with chopped chives - delicious.

Enjoy your Bonfire Night celebrations. All the catering equipment you need for these any many other autumn recipes can be found here.