Bonfire Night 2017: Recipes from maple toffee apples to spiced pumpkin and coconut casserole

These candy-coated warmers will keep the winter chill at bay, leaving you to enjoy the fireworks display

Crunchy maple toffee apples

Prep: 15 minutes, plus cooling
Cook: 15 minutes

Makes 8

8 small eating apples (such as Cox)
400g caster sugar
150ml apple juice
100ml maple syrup
1 tsp cider vinegar
150g Waitrose LoveLife berry and nut sprinkle, roughly chopped
8 cake pop sticks, or strong twigs wrapped with baking parchment at one end 

Wash the apples and dry thoroughly with kitchen paper. Remove the stalks and push a lollipop stick about halfway into each apple in their place. Transfer to a baking tray lined with baking parchment.

Pour the sugar into a large, heavy-based pan and warm over a low heat until dissolved. Carefully add the apple juice, maple syrup and vinegar and stir. Increase the heat, bring to the boil and cook for 7-8 minutes until the toffee reaches 140C. To check, use a sugar thermometer or drop a small spoonful into a bowl of cold water – the toffee should set instantly.

Take the pan off the heat and stir in the sprinkle mix. Dip each apple into the toffee, let any excess drip back into the pan then place on the baking tray. Repeat with the remaining apples. Leave to cool completely.

Spiced pumpkin and coconut casserole

Prep: 30 minutes
Cook: 75 minutes

Serves 6

500g shallots
1.5kg pumpkin or squash
3 tbsp vegetable or rapeseed oil
1 large fennel bulb, chopped
3 red peppers, deseeded and roughly chopped
6 cloves garlic, crushed
2 tbsp Bart cajun seasoning
2 tbsp chopped thyme
1 vegetable stock cube
400ml can coconut milk
400g can chopped tomatoes
100ml single cream

Place the shallots in a heatproof bowl, cover with boiling water and leave to stand for 2 minutes. Drain and rinse in cold water. Peel away the skins, leaving the onions whole. Cut the pumpkin or squash in half, then scoop out and discard the seeds. Cut away the skin and chop the flesh into 2cm-3cm chunks.

Heat 2 tbsp of the oil in a large saucepan or flameproof casserole and add the fennel and shallots. Fry gently for 6-8 minutes, stirring frequently, until just beginning to colour. Drain to a plate. Add the peppers to the pan with the remaining oil and fry gently for 10 minutes, stirring frequently, until softened and lightly browned. (Make sure they colour as this will bring out their sweetness and flavour.) Return the shallots and fennel to the pan, stir in the garlic, then add the Cajun seasoning, pumpkin and thyme.

Crumble in the stock cube and add 150ml water, the coconut milk and tomatoes. Bring to the boil, reduce the heat to its lowest setting, cover and cook very gently for about 45 minutes, stirring occasionally, until the vegetables are very tender.

Stir in the cream and heat through gently. Leave to stand for 10 minutes before serving.

Cook's tip: Like most casseroles, this also tastes good if made ahead and reheated to serve. Stir in the cream when reheating.

Fireworks parkin

Prep: 20 minutes
Cook: 1 hours

Serves 10

150g Country Life unsalted butter
150g black treacle
150g golden syrup, plus 1 tbsp for decorating
100g dark muscovado sugar (selected stores)
25g fresh ginger, grated
250g self-raising flour
2 tsp mixed spice
100g oatmeal
1 medium free-range egg
4 tbsp semi-skimmed milk

Preheat the oven to 150C, gas mark 2. Grease and base line a 20cm square tin.

Melt the butter, treacle, golden syrup and sugar in a medium saucepan. Add the grated ginger and cool slightly.

Mix together the flour, spice and oatmeal. Stir in the syrup mixture. Whisk together the egg and milk and stir into the mix. Pour into the prepared tin and bake for 1 hour.

Once cooled, brush the top with a warmed tablespoon of golden syrup and decorate with silver balls, stars and edible glitter.

For more bonfire night recipes visit Waitrose