The Bonfire night recipes you’re not making – but should be

Do you love to host a party, but deciding what to cook for a crowd fills you with dread? Don’t worry, food writer Annabel Karmel knows exactly what kind of recipes will go down well with both children and adults, and she has designed a range of dishes that celebrate Bonfire Night as well as fireworks and sparklers do. Here are some of her favourites. Shorts Sausage roll rockets Makes 4 6 sausages 50g chorizo, diced finely 1 sprig rosemary, finely chopped ½ tsp sweet smoked paprika 50g cheddar cheese, grated 320g ready-rolled puff pastry sheet 1 egg, beaten 4 rosemary sprigs 1 red pepper Preheat the oven to 180°C Fan/400°F/Gas mark 6 and line a baking sheet with baking paper. Remove the skins from the sausages and mash the meat in a bowl. Add the chorizo, rosemary, paprika and cheese. Mix together and season. Shape into four sausages. Roll out the pastry sheet, brush with egg wash, and divide into four equal rectangles. Take one rectangle and place a sausage on top. Fold over the pastry and press down to seal, covering the sausage. Using the back of a fork, seal the edge, trim and repeat to make four rolls. Chill in the fridge for 30 minutes. Brush again with egg wash, then bake for 20 minutes until golden and cooked through. Cut four triangles from the pepper and use a cocktail stick to attach it to the top of the sausage roll to make a rocket shape. Insert the rosemary at the bottom to make the “fire” coming out of the rocket. Bonfire night cupcakes Bonfire Night cupcakes (Photo: Annabel Karmel Kids Recipes) Makes 12 For the cupcakes: 100g dark chocolate 175g butter 3 eggs 200g caster sugar 175g self-raising flour 20g cocoa powder Zest of ½ orange For the icing and decoration: 100g butter, softened 250g icing sugar Yellow and orange food colouring Orange Matchmakers sticks Mini marshmallows Cocktail sticks or small thin twigs Preheat the oven to 160°C Fan/350°F/Gas mark 4. Measure the chocolate and butter into a bowl. Melt over a pan of simmering water until runny. Set aside to cool. Whisk together the eggs and sugar until light and fluffy. Fold in the chocolate mixture then the flour, cocoa powder and orange zest and mix well. Spoon into a 12-hole muffin tin lined with muffin cases. Bake for 20 minutes until well risen and firm. Leave to cool. For the icing, whisk the butter and icing sugar together until pale and fluffy using an electric hand whisk. Divide the mixture into two bowls. Add orange food colouring to one bowl and yellow to the other. Spoon both colours into a piping bag fitted with a fluted nozzle. Pipe the icing on top to make a marbled effect. Snap the Matchmakers in half and arrange the sticks around the tops of the muffins to make a bonfire effect. Add mini marshmallows threaded on to cocktail sticks or small thin twigs. Be aware that marshmallows are a choking hazard. Cut into small pieces for young children and remember to remove the cocktail sticks or twigs before serving. Mini toad in the hole Mini toad in the hole (Photo: Annabel Karmel Kids Recipes) Makes 10 For the toad in the hole: 10 pork chipolatas 100g plain flour 3 large eggs 150ml milk For the gravy: Sunflower oil 1 onion, finely chopped 10g butter 20g plain flour 450ml beef stock 1 tsp thyme, chopped 1 tsp Worcestershire sauce Preheat the oven to 200°C Fan/425°F/Gas mark 7. Put the sausages on a baking sheet lined with non-stick baking paper. Cook in the oven for 15 minutes until lightly browned, then slice each sausage in half. Measure the flour and eggs into a bowl. Whisk until smooth, then slowly pour in the milk, whisking until you have a smooth batter. Pour into a jug. Pour a little sunflower oil into the bases of 10 holes in a 12-hole deep muffin tin. Place in the oven for five minutes to get very hot. Pour the batter into the 10 holes and add two sausage halves. Bake in the oven for 20 minutes until well risen, brown and crisp. To make the gravy, put one tablespoon of oil in a saucepan. Add the onion and fry until soft. Add the butter and flour and mix. Slowly add in the stock, whisking until smooth and thickened. Add the thyme and Worcestershire sauce. Bring to the boil. Remove the Yorkshire puddings from the tin and serve with the gravy. Pumpkin and coconut soup Pumpkin and coconut soup (Photo: Annabel Karmel Kids Recipes) Makes 3 portions 2 tbsp olive oil 2 onions, sliced 2 carrots, peeled and sliced 400g peeled pumpkin or squash, chopped 1 tsp grated ginger 1-2 tsp Thai curry paste or korma curry paste 400ml coconut milk 300ml vegetable stock 2 tsp soy sauce 2 tsp sweet chilli sauce (optional) Toasted star-shape croutons, to serve (optional) Heat the oil in a deep saucepan. Add the onion and carrot and fry for three to four minutes. Add the pumpkin and ginger and fry for three minutes. Add the Thai paste or curry paste and stir. Add the coconut milk and stock. Cover and bring up to the boil. Simmer for 15 minutes until the vegetables are soft. Blend until smooth using a stick blender. Add the soy and sweet chilli sauce (if using). Season well. Cut star shapes from pieces of toast using a cookie cutter. Add to the top of the soup before serving. Annabel Karmel’s award-winning recipe app is home to more than 1,500 simple and delicious ideas for the whole family, with new recipes every week.