Enjoy Mrs Crunch’s quick and simple comfort food recipes for Bonfire Night

REMEMBER, remember to serve up tasty grub in November. With Bonfire Night just a couple of days away, there’s no need to burn through your food budget to entertain guests while enjoying the fireworks.
You can rustle up each of these hearty dishes for just a couple of quid – and show off your sparkling cooking skills.

Campfire-style baked beans and sausage casserole – £2.35 per serving

(Serves 4)

Prep time: 25 mins

Cooking time: 35 mins

YOU NEED:

• 1 tbsp olive oil
• 1 white onion, finely diced
• 1 celery stalk, finely diced
• 1 carrot, finely diced
• 1 red pepper, finely diced
• 2 cloves garlic, minced
• 6 rashers smoked streaky bacon, chopped
• 400g chopped tomatoes, tinned
• 1 tbsp dark muscovado sugar
• 1 sprig thyme, leaves separated
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 740g mixed beans, 4 x 300g tins
• 6 Cumberland sausages
• 1 tbsp parsley, chopped

METHOD:

1. Preheat the oven to 220C/200C fan/Gas 8.
2. In a large, wide ovenproof casserole dish, heat the olive oil on the hob on a medium heat.
3. Gently fry the onion, celery, carrot, ­pepper and garlic until softened on medium heat. Turn up the heat and add the bacon into the pan. Fry until starting to go golden and then add in the tinned tomatoes, sugar, thyme, Dijon and Worcestershire sauce.
4. Fill the tomato tin with water and add the water to the mixture too. Bring to the boil and then add in the beans.
5. Mix well, season and then place the ­sausages around the beans.
6. Place in the oven and bake for 20-25 minutes or until the sausages are cooked through, the sauce is reduced and the dish is golden.
7. Sprinkle the parsley over the dish and serve immediately.

Bacon-wrapped onion rings – 81p per serving

(Serves 6)

Prep time: 10 mins

Cooking time: 25 mins.

YOU NEED:

• 1 pack streaky bacon
• 6 onions

METHOD:

1. Preheat the oven to 190C/gas mark 5/170C fan. Slice the onions into rings.
2. Remove the rind from the streaky bacon. Wrap 2 bacon strips around each onion ring.
3. Place the bacon-wrapped onion rings on a baking rack and bake for 25 mins or until the bacon is fully cooked.
4. Serve and enjoy.

Almond, marmalade and cinnamon swirls – 70p per serving

(Serves: 12)

Prep time: 30 mins.

Cooking time: 20 mins and rest the dough for 10 minutes.

YOU NEED:

• 65g caster sugar
• 275ml milk, at room temperature
• 8g fast-acting yeast
• 450g strong white flour
• 150g spelt wholemeal flour
• 7g salt
• 100g butter, melted
• 90g orange marmalade
• 454g marzipan
• 30g flaked almonds
• 2 tsp ground cinnamon

METHOD:

1. Preheat the oven to 200C and line a deep tray 40cm x 30cm with baking paper. Mix 25g of the sugar with the milk, add the yeast and set aside to ferment.
   
2. Mix the two flours with the salt and another 25g sugar. When the yeast mix is bubbling, add it to the flour mix and beat in, then add the melted butter and continue to mix until a smooth dough is formed (this will take about 5 minutes). Place the dough into a bowl, cover with clingfilm and leave for 10 minutes.
3. Roll the dough into a rectangle approximately 45 cm x 35cm, spread the marmalade over the dough leaving a 2cm edge along the bottom. Roll the marzipan out to sit on top of the marmalade, then starting with the uncovered dough, roll tightly into a cylindrical shape to form a pinwheel. Cut into 12 pieces and place on the lined tray with four across and three down.
4. Sprinkle with the flaked almonds, ground cinnamon and the remaining caster sugar. Cover loosely with oiled clingfilm and leave to double in size. Bake for 15-20 minutes or until golden brown and baked through.
5. Allow to cool, tear apart and serve.

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